The steam is gradually steamed through the steam mouth in the middle of the steam pot (generally 3 ～ 4 hours). Since the soup is steamed, the chicken&#39;s fresh taste is lost in the process of steaming, so basically the original flavor of the chicken is maintained.

Trip Gourmet Awards 2023

醉云喃

How can you not eat a hot mushroom hot pot in Yunnan! Really freshly dropped eyebrows 😭 - the bottom of the pot is the Wuliangshan Wugu chicken fungus soup pot! Everyone loves the rich chicken soup! It is suitable for all ages! Chicken is a farmhouse Tuwu chicken! The taste is tight and refreshing! The fungus is very rich in bamboo shoots, milk bovine fungus, yams, and Ji Songyu. . . . Put it in the pot, the soup will be boiled and the waiter will come to time! It&#39;s time to open the lid and start eating! It&#39;s really delicious! ! -He also has fungus king sauce! Eating fungus special! Everything is delicious! 🏠 Sterilization Vegetable Wild Sterilization (Dianchi Store) #City C debut plan #Winter Roaming Guide #Local Foods to Eat #Winter Beautiful View #Really Xiang Snack Collection

This store is not very easy to find, in an alley. Follow the navigation, park the car, ask the charge, you know. The hall is very large, two floors up and down, come early, there are no people, when you eat, there are more people. The order is all WeChat order, the beef tastes very good, the goods are real, the butter tastes very strong, plus a mint can be very good to relieve greasy. The milk tofu is delicious. The environment is generally the same, because it is carbon fire, a little hot, the service is general, basically gathered together to chat.

Consumption is too worth it, the food is delicious, the steak is delicious, the sauce is not needed, the meat is fresh and tender, the salad ingredients are many, absolutely fresh, the dessert can come to a frozen cake or tiramisu is perfect.

As soon as you enter the tavern, it is like a dream to return to the Southern Song Dynasty thousands of years ago. There are isolated wooden tables and chairs in the house. The ancient scenery of bamboo lanterns and the oncoming river and lake atmosphere of moths are free and easy until the lights are lit to add a touch of modern glass to this ancient charm. Color is like a paradise from the rose aroma of acacia belongs to a slightly higher degree in the liqueur series, want to challenge the wine of the young lady choose it!

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Old store for several years...the taste has been great...super super delicious...highly recommended pig feet, small pot rice noodles...the fly in the ointment is that the service attitude needs to be improved...ordering several times before the vague answer...the number of dishes is different from what we want...hope to improve the service attitude of the waiter Degree...

🏠 Bull Beer Hall Craft Beer Dining Bar 📍 Bar Street Behind South Asia, No. 569 Dianchi Road, Xingguang Road, rarely come to South Asia, but when you come to South Asia, you must come here 👇🏻 There are not only authentic Thai street snacks, but also craft beer with a variety of chao. The whole environment makes me seem to be back on the streets of Bangkok. I like it so much 😍 Exam 🙏 The Zong Thai taste of this table makes me drool 🍲 Classic Dongyin Gong Tang Thai food must be ordered ‼️ Sour and Hot and Sour can show several bowls of soup Chiang Mai Fragrant Chop 🐔 Meat and tender ➕ The fragrance of Chop 🍱 Street Snack Platter 🈶 Shrimp Slices 🦐 Roast chicken wings barbecue contains several kinds of 🐙 Thai spicy fried salmon fried salmon fragrant tender hin flavor 🫒 Chiang Mai mixed papaya Thai specialties one of sour, spicy, crispy, chewy, too addictive 🥥 Handmade coconut cake wrapped with zebra leaves has a special fragrance one bite too much It&rsquo;s cool 🍺 After eating, come back and have a craft brew while drinking and chatting. It&rsquo;s so comfortable. It&rsquo;s really delicious and fun to come here. The Thai street scene is full of fast 🐛

蒸汽就通过汽锅中间的汽嘴将鸡逐渐蒸熟（一般需3 ～4小时）。由于汤汁是蒸汽凝成，鸡肉的鲜味在蒸的过程中丧失较少，所以基本上保持了鸡的原汁原味。

在云南的第一顿正餐就选这家了，因为住在东塔寺附近，从酒店走过来只几分钟路程。餐厅的门口有两位歌手驻唱，感觉云南人民就是能歌善舞啊，随便什么人唱的都很好听，听着歌声吃饭，这气氛杠杠的。一踏进餐馆，就看见一个厨师在现场烤制豆腐，闻到香味就忍不住想吃了。餐厅大厅还挂着各种火腿、风肉，毕竟云南火腿是有名的啊。天气不凉不热，我们挑了露天的位置坐，夜风阵阵袭来，让人说不出的舒畅。菜单上的菜有长长一串，来自江南的我们对不熟悉的云南菜竟觉得无从下手。想着云南的各类菌子是最有名的，就点了松露汽锅鸡、还有当地特色的香茅草烤鱼、和壮乡花米饭，我平时爱吃水产品，于是又点了一个洱海炒河虾，以及石锅烘蛋和豆腐双拼等。酸角汁也是云南特有的，也点上，事实上我觉得酸角汁很合我的胃口，在云南的日子里几乎每天都会点来喝。汽锅鸡果然鲜香无比；每次去东南亚我都吃不惯它们的香料味儿，不过这道香茅草烤鱼却让我吃出了不一样的感觉，很清新的口感，喜欢！还有花米饭，对于我这种爱糯米制品的人来说也是很对胃口。本以为来云南会吃不惯，没想到第一餐云南菜就轻松征服了我的江南胃

I chose this one for my first dinner in Yunnan, because I lived near the East Tower Temple and walked only a few minutes from the hotel. There are two singers singing at the door of the restaurant. I feel that the people of Yunnan can sing and dance. Any person sings very well. Listening to the song to eat, this atmosphere is leveraged. As soon as I stepped into the restaurant, I saw a chef roasting tofu on the spot. I couldn&#39;t help but want to eat it when I smelled the fragrance. The restaurant hall is also hung with various hams and wind meat. After all, Yunnan ham is famous. The weather is not cold or hot. We chose the open-air location to sit, and the night wind blows, making people feel unspeakable. The menu has a long list of dishes, from Jiangnan, we are not familiar with Yunnan cuisine, but feel that we can not start. Thinking that Yunnan&#39;s various fungus are the most famous, I ordered truffle steam pot chicken, as well as local characteristics of fragrant grass grilled fish, and Zhuangxiang flower rice, I usually love to eat aquatic products, so I ordered a Bohai fried river shrimp, as well as stone pot baked eggs and tofu double fight. The sour horn juice is also unique in Yunnan, and I also order it. In fact, I think the sour horn juice is very suitable for my appetite. In Yunnan, I will order it almost every day. The steam pot chicken is really delicious; Every time I go to Southeast Asia, I can&#39;t get used to their spice taste, but this caramelized grilled fish makes me eat a different feeling, very fresh taste, like! There are also flower rice, which is also very appetizing for people like me who love glutinous rice products. I thought I would not be used to eating in Yunnan, but I didn&rsquo;t expect the first meal of Yunnan cuisine to easily conquer my Jiangnan stomach.

喜欢这里的环境，有一个园林绿化小院子，阳光从窗外照进来暖暖的，悠闲的品尝着美食感觉好极了菜品味道不错唯一遗憾的是有些菜品晚餐时间才有，午餐不做！

I like the environment here. There is a small garden green yard. The sun shines in from the window and it is warm. It feels great to taste the food leisurely. The dishes taste good. The only regret is that some dishes have dinner time and lunch is not done!

醉云喃是业界人士口中昆明民俗菜排名第一者。孔雀东南飞雕像醉云喃位于东西寺塔步行街获奖无数大厅里的食材摆设各色泡酒我们就在院子里的露天摆了一桌，舒服惬意。院子里长满青苔的大树雕梅酒，雕出青梅的核，压扁腌制后可泡酒、做菜，饮料是百香果汁。马帮牛汤锅，蘸水是特色，薄荷味。干椒炒牛肝菌，干香润泽、色泽诱人，不愧为菌类菜里的佼佼者青苞谷粑粑，微糯不失水分，微甜回甘紫色茄子炒绿色的豆角，是颜色控的死穴汽锅鸡淡雅鲜润，油而不腻，可减轻高原反应。皱皮青椒炒青头菌，长在松树林，可生吃、炭烤等多种方式，口感嫩脆清纯。干椒炒野芥兰，微苦、耐嚼而无渣。怒江簸箕饭，用各种植物汁染的糯米饭，加各种烤肉。腾冲腌菜鱼，青菜做的腌菜，鱼嫩菜鲜。哈尼蘸水鸡，蘸水是由乌鸡的内脏煮熟制成，由于乌鸡壮硕，久浸才有味。昆阳花椒卤鸭，有来头，来自开创海上丝绸之路的郑和的家乡。卤味已足，再加上干辣椒面蘸料，效果如使绿巨人发怒。菊花拌茼蒿，凉性即良心，蔬菜中的知足常乐者。多吃可淡泊庙堂之高，相忘江湖之远。最后的收尾甜品：大理雕梅芸豆，由雕梅和话梅两种梅泡制而成。大白芸豆如小鲜肉，那经得住正当虎狼之二梅的日采夜伐，硬邦邦身躯顿作酥烂粉糯，入口亦可抿化的护花之泥，做鬼也风流去了。

Zuiyunnan is the first in the mouth of the industry. Peacock Southeast Fei Statue Zuiyunnan is located in the award-winning halls of Dongxi Temple Pagoda Pedestrian Street. We have a table in the open air in the yard, comfortable and comfortable. The yard is covered with moss and carved plum wine, carved out the core of green plum, crushed and pickled can be made wine, cooking, drink is passion fruit juice. Mabang beef soup pot, boiling water is special, mint flavor. Fried bovine mushroom with dried pepper, dry fragrant, attractive color, worthy of being the best in the fungus dish, Qinghui Valley, slightly simmer without losing water, slightly sweet back to the purple eggplant fried green beans, is color-controlled dead steam pot chicken elegant fresh, oil but not greasy, can reduce altitude sickness. Fried green peppers with green head fungus, growing in pine forest, can be eaten raw, charcoal roasted and other ways, the taste is tender and crisp. Fried wild orchid with dried peppers, slightly bitter, chewy and no residue. Nujiang rice, glutinous rice dyed with various vegetable juices, plus various barbecues. Tengchong leek fish, green leeks, fish tender vegetables. Hani chicken, simmered water is made from the internal organs of black chicken, because the black chicken is strong, it is only tasteful for a long time. Kunyang pepper braised duck, has come from the hometown of Zhenghe, which pioneered the Maritime Silk Road. The lo-wei is enough, plus the dry chili pasta marinade, the effect is like making the Hulk angry. Chrysanthemum mixed with bran, coolness is conscience, contentment in vegetables is often fun. Eat more can be indifferent to the height of the temple, forget the distance from the river and lake. The final dessert: Dali carved plum peas, made from two kinds of plums. The big white peas are like small fresh meat, which can stand the day and night harvest of the two plums of the tiger and wolf. The hard body is made of rotten powder, the entrance can also be melted with the mud of the flower protection, and the ghost is also gone.

用餐环境优雅，有民族特色，滇味道十足

The dining environment is elegant, with ethnic characteristics, and the taste is full

菜品味道不错，环境整洁卫生，服务周到

The dishes taste good, the environment is clean and hygienic, and the service is thoughtful.

醉云喃

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