Yunnan Cuisine



Tucked away in southwest China, Yunna borders Burma, Laos and Vietnam. The cuisine of the province may not be very well known, but the area does produce some very famous raw materials.


Flavorsome Yunnan ham, salted and air-dried, is much loved throughout China and often used to flavor soups. Pu'er tea, dark and earthy, is highly regarded and valued; often sold molded into flat cakes, aged teas command high prices. The area is also famous for a huge range of wild mushrooms. Some of their names are wonderfully evocative and exotic -- sheep's stomach, monkey head, chicken fungus.


Try the fresh goat's milk cheese that is served fried. It is mild and bears some resemblance to mozzarella.


The most popular Yunnanese dish goes by the quaint name of 'crossing the bridge noodles'. The name has its origins in a popular tale. It is said that a scholar retired to an island pavilion in the middle of a lake and his wife had to devise a way to keep hot the meals she took him. A big bowl of fine rice noodles in broth is kept hot by a thick layer of chicken fat. The liquid is so hot that when you slide thin slices of meat, fish, bean curd and vegetables into the bowl, they are instantly cooked.



Air Confirmation and Ticket Validity
Confirmation: If you have reserved a seat to continue your flight in China, or for a return journey on an international or regional flight, you should reconfirm its reservation at least 72 hours before departure if you'll stop over at the boarding place for longer than 72 hours. Or else the seat shall be automatically cancelled. No confirmation is necessary if you stop over at the place for your continued flight or return flight for less than 72 hours.Ticket Validity: The validity period of normal fare tickets, whether for single, return or circular trips, is one year. The validity periods of special fare tickets and discount normal fare tickets are calculated on the basis of related fares in accordance with relevant stipulations.
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