Hotpot, noodles & dough dishes 火锅、粉面与面点

Lincang Pea Soup Rice Noodles 临沧稀豆粉米线

Lincang Pea Soup Rice Noodles (临沧稀豆粉米线) are a local breakfast in Lincang (临沧), Yunnan (云南). Rice noodles are coated with a cooked pea-flour mixture and served with stock, toppings and a range of aromatic seasonings.

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Yun County Chicken Rice Noodles 云县鸡肉米线

Yun County Chicken Rice Noodles (云县鸡肉米线) combines heated rice noodles with fresh chicken broth and pieces of seasoned chicken in Yun County (云县).

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Chuxiong Whole Goat Hot Pot 楚雄全羊汤锅

Chuxiong Whole Goat Hot Pot (楚雄全羊汤锅) is a Yi pot of black goat in which the meat, skin, offal, trotters and blood all go into one pot.

Nanhua Wild Mushroom Hot Pot 南华野生菌火锅

Nanhua Wild Mushroom Hot Pot (南华野生菌火锅) is a hot pot of fresh wild mushrooms cooked in meat stock, from Nanhua County (南华县) in Chuxiong Yi Autonomous Prefecture (楚雄彝族自治州).

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Wenshan Rice Noodles 文山米线

Wenshan Rice Noodles (文山米线) are made from locally grown rice in Wenshan Zhuang and Miao Autonomous Prefecture (文山壮族苗族自治州), Yunnan.

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Cold Chicken Rice Noodles 凉鸡米线

Cold Chicken Rice Noodles (凉鸡米线) are a Dali (大理) speciality in Yunnan (云南), combining rice noodles with braised chicken and several flavoured toppings.

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Hand-Held Rice Noodles 过手米线

Hand-Held Rice Noodles (过手米线) comes from Husa Achang Township (户撒阿昌族乡) in Longchuan County (陇川县), Dehong (德宏).

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Lijiang yak-meat hotpot 牦牛肉火锅

Yak brings a robust meat flavor, with leaner pieces staying firmer and longer-cooked cuts becoming tender as the broth deepens.

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Tibetan broth noodles 藏面

The broth is meaty and warming, with relatively straightforward seasoning. The noodles may retain a firm center as part of the style.

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Cheese-curd buns 奶渣包子

The bread is fluffy and mild, while the center is denser, gently tangy and distinctly dairy-flavored rather than a meat filling.

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Tibetan yak hotpot 藏式牦牛肉火锅

The meat is savory and can be fairly lean, while longer-cooked cuts contribute richer broth. A separate dip lets diners introduce chili without changing the whole pot.

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Crystal potato noodles 水晶土豆粉

The noodles are smooth, slippery and elastic, with little flavor of their own; broth, chili or other condiments determine the final taste.

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