Speaking of the special snacks of old Kunming, such as Duanshi’s small pot of braised erbium silk noodles, Fuhua Garden’s cross-bridge rice noodles known as “the best soup in Spring City”, Gaozhuang steamed buns from Beijing Hotel, Changchun Road’s Modern Baba, this was a famous snack bar at that time, and it can be regarded as an "antique" snack bar in Kunming to this day.
In addition, there are: pea flour, bean braised rice, Tudu Shaomai, washed buckwheat buns, broken crispy buns, Yunnan spring rolls, rice cakes, potato cakes, sesame sauce cakes, Lunan milk cakes, Lunan braised cakes Fu, Nanba tofu, Chenggong stinky tofu, roasted tofu, roasted bait cubes, and Ganba fungus and chive flowers are also local delicacies with the characteristics of old Kunming.
Duanshi Small Pot Braised Pork Ribs
During the Republic of China, Zhai Yongan, a Yuxi native, opened Yongshun Garden on Duanshi Street in Kunming, which was famous for its braised pork rice noodles and braised pork bait shreds in a small pot. . One day, Master Zhai was overworked. After putting the shredded pork and bait into the pot, he ran outside to smoke a hookah. When he returned to the kitchen, all the soup in the shredded pork and bait was gone. Just as the customer was in a hurry, Master Zhai had to quickly add the brine and red oil, stir it a few times and then serve it to the table. When the customer ate it, he was very impressed and asked what kind of bait silk it was. Master Zhai wisely answered "Braised bait silk". " later became a famous snack in Kunming.
Dexinyuan
It was founded by Dai Lide in Kunyangshikou (formerly the intersection of Nantong Street and Jinbi Road) in 1923. Because of its excellent cooking, Dexinyuan envoys crossed the bridge. Rice noodles have taken root in Kunming and their reputation is increasing day by day. After Mr. Dai's death, it was run by his son-in-law Fan Yunxin. After the public-private partnership, the name of Dexinyuan time-honored brand was still used. During the Cultural Revolution, the name was changed to "Yunnan Guoqiao Rice Noodles", but Kunming people still used to call it Dexinyuan.
Beijing Hotel
Before the liberation, it was the Peace Ballroom, and after the liberation, it was built as a hotel. The Beijing Flavor Department and the Yunnan Flavor Department were first established. It was the most famous northern flavor restaurant in Kunming and was also the place where the provincial government entertained guests at that time. It is famous for its dishes such as Beijing sauce elbow, Shandong sea cucumber, vinegar and pepper fish and other dishes. In the 1970s, it was the first to introduce machine-made steamed buns and dumplings in the province. Its Gaozhuang steamed buns and sweet and salty steamed buns became very popular in Chuncheng. Famous chefs such as Zhu Weicui, Zhang Fengan, and Xie Dezhong once worked in Beijing hotels. Their famous snacks include four-flavor buckwheat buns, fried chicken pot stickers, and dried mushroom dumplings.
Fushunju
In 1943, a chef from the mainland came to Kunming to build a store on Xiaodong Street. Mainly based on Henan flavor, it is famous for its rice bowls and stews. When famous chefs gathered in Fushunju, the earliest Western restaurant in Kunming was established here, and the earliest cold drink shop in Kunming called the White House Ice Room was built, which complements the Nanping Cinema.
Fuhuayuan
Opened in Nanhua Street in 1938, it was famous for its artificial egg noodles and chicken rice noodles. After the public-private partnership in the 1950s, it specialized in boiled snacks and later became famous for its cross-bridge rice noodles. It is known for its fine selection of ingredients, fresh raw materials and mellow soup, and is known as "the first soup in Spring City".
Huguo Hotel
Opened in 1954, it mainly sells Yunnan cuisine, also caters banquets, sells cooked food, and also sells desserts and cold drinks. During the Cultural Revolution, it was renamed "Workers, Peasants and Soldiers Hotel". The winter Dian-flavored assorted hotpot, Changwang rice noodles, and fat and tender roasted duck were famous at that time.
Kunming hot pot was called "Cui Pot" in the past, and eating hot pot was also called "Eating Cook". The cooking pots of the past were different from the hot pots of today. The most exquisite cooking pots were made of hammered silver, while the inferior ones were made of white copper, red copper, brass and aluminum. The upper part of the cooking pot is a pot for soup and vegetables, and the lower part is a charcoal-burning stove. The two are connected into one, and the shape is quite beautiful. The soup in Kunming cooking pot is the most particular, usually using original chicken soup, tube bone soup or ham bone soup. Except for salt and a little MSG, there are generally no seasonings added to the soup. This kind of soup tastes very fresh and sweet, which is most suitable for the appetite of old Kunming people. After the fresh soup is boiled, you can gradually add tofu skin, vermicelli, fungus, day lily, fried tofu, gluten, meatballs, ham slices, cabbage, green vegetables, pea tips, tenderloin slices, etc. Most of these vegetables can be cooked Keep the original color. Kunming natives, older people like their food to be crispy, light and hot; young people like it to be slightly crispy. When cooking, you can grasp the heat and pick up the vegetables and meat in the pot in time according to the age characteristics of each person. If there are some "salt heavy elements" among the cooks and those who like to eat chili, you can also add a few small dishes of condiments.
This kind of cooking pot has fresh soup and vegetables. It can eat vegetables and drink soup. It can be catered for by people of all ages and tastes. It is most popular among authentic Kunming people.
Modern Baba
Modern Baba is a famous snack in Kunming. Located on the original Changchun Road, it was run by the Wu sisters before liberation. The word "modern" comes from French, which means fashionable, and Kunming people say it beautifully. "Modern" was a nickname used by customers at that time for the sisters' fashionable clothing and beautiful appearance. They were well-organized and the sales of the Baba they made increased day by day. Within a few years, people called this snack bar Modern Baba. The skin of the modern cake is crispy in the mouth, and the other parts are soft and easy to chew. The taste is sweet but not greasy, and has the delicious flavor of cream.
Yingjiang Tower
It was built on the bank of Panlong River in 1937. It is named "Yingjiang Tower" because the building is adjacent to the river and Jiangying Tower. It is the most famous halal hotel in Kunming. one. Its cold beef slices are crispy and not broken, the clear beef soup is clear but not greasy, the cold chicken is tender and fresh, and the roasted duck has crispy skin and tender meat, and is praised by the public. It is said that in the traditional Yingjiang Tower, slaughtered cattle and sheep must be hung in separate stalls without touching the floor to show cleanliness. After slaughtering chickens, the internal organs are cleaned first, washed and sutured with threads, and then plucked to avoid contamination of internal organs and dirt.
Donglaishun
Donglaishun’s original location was Xiangyun Street. It was opened in 1943 by Zhu Weibo, a famous northern halal teacher. At the time of the Anti-Japanese War, Kunming was the rear area, and chefs from the mainland flooded in, including Hui chefs. Donglaishun is famous for its halal food, and its mutton-shabu-shabu and grilled mutton kebabs are very popular. Zhu Weicui, a master of the generation, once cooked here after coming to Kunming. In 1965, Tianjin Donglaishun moved to Kunming due to the inland branch. Donglaishun was all run by Tianjin people. Its mutton-shabu-shabu, sesame-seed biscuits, and halal stir-fry dishes were very popular, and it was often packed with guests and extremely lively. Donglaishun moved to No. 42 Xingyun Road in 1995, mainly selling halal hotpot mutton and supplying a la carte, cooked dishes and pastries.
Shanghai Noodle House
In 1965, when the Mainland supported the frontier, the whole store was moved from Shanghai to Kunming. At that time, the Dongfeng Restaurant on Dongfeng West Road was vacated for its operation, and it was named Shanghai Hotel. Its snack bar is Shanghai Noodle House. Since there were many Shanghainese people living in Yunnan at that time, the business of Shanghai noodle restaurants was booming. The winter vegetable noodles, Yangchun noodles, and large-scale noodles sold by the company are popular among Kunming citizens. The noodles are processed by the noodle shop themselves and are very fresh. After the demolition, Shanghai Noodle House has not yet been restored.
Tianjin Baozi Store
The original location is located at the intersection of Wucheng Road and Wuyi Road. In 1965, when the mainland was supporting frontier construction, the entire store was moved from Tianjin to Kunming. Tianjin is famous for its Goubuli steamed buns. Tianjin steamed buns are also made exactly according to this method. They have thin skin, rich fillings, and delicious juice. At that time, Wucheng Road was crowded with shops and was a famous commercial street in Kunming. Tianjin steamed buns and the shaomai and vegetarian dumplings from nearby Yanhongju and Fudong Hotels were very popular. At present, relevant departments are already planning to restore and rebuild Tianjin Baozi shop.
Many of them are gone now! I often eat at Fushunju, and the fried pork with peppers there is delicious.
Shanghai Noodle House~Restored~
The main store is at: Xiaocaiyuan Overpass Xuefu Road exit~You will see it when you get off the exit~
Branch: Dongjiawan~ It turns out that the small garden in Dongjiawan Industrial and Trade Reform~behind the tree~