18 Best Yunnan Rice Noodle

Where’s the ultimate place for rice noodles? Yunnan takes the crown, hands down! Yunnan boasts a rich rice noodle tradition, with locals having a real knack for savoring these delectable strands. It’s a flavorful mix of geography, climate, and diverse cultures that make Yunnan’s “rice noodles” a culinary marvel.

Kunming’s small pot rice noodles, tofu pudding rice noodles, Jianshui’s grass sprout rice noodles, and Yun County’s silkie rice noodles are just a few tantalizing options. You could try a different variety every day for a month and still not cover them all.

For Yunnan locals, rice noodles aren’t limited to a single meal. They’re a breakfast, lunch, dinner, and even late-night snack. You’ll find rice noodles everywhere – boiled, steamed, fried, or served cold. In every form, they carry Yunnan’s distinctive charm and reflect the locals’ deep love for life.

So, in today’s blog, I won’t just introduce the various Yunnan rice noodle styles, but I’ll also share the top 7 places to savor authentic Yunnan rice noodles. I hope this gives you a deeper appreciation for Yunnan’s rice noodle culture and perhaps even inspires you to visit and indulge in these culinary delights yourself!

You might also be interested in:🔥11 Best Things to Do in Kunming 2023 (Plus a Food Guide!)⛰️Ultimate Travel Guide to Jade Dragon Snow Mountain in 2023

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Creating a genuine bowl of Yunnan rice noodles is quite an intricate process, involving careful attention to the soup base, rice noodles, ingredients, and eating methods, all deeply rooted in local Yunnan techniques. There are four key aspects to consider.

Yunnan’s rice noodles, known as “suanjiang mixian” (酸浆米线, suānjiāng mǐxiàn), meaning sour rice noodles, are crafted from a fermented batter. The process is rather complex. It involves several stages: fermentation, grinding, heating (steaming), extrusion, boiling, and cooling.

These rice noodles are thicker than their counterparts, possessing a delightful bounce, smooth texture, and a subtle sourness with a hint of sweet rice fragrance. However, it’s worth noting that sour rice noodles don’t keep well and are typically dried after a day.

The soup base serves as the heart and soul of Yunnan rice noodles. Taking Yunnan cross-bridge rice noodles as an example, the emphasis is placed on freshly preparing the soup stock each day. This involves simmering a combination of chicken, pork bone, duck, goose, and Yunnan Xuanwei ham for an extended period.

A prime example is chicken soup, where a thick layer of chicken oil must float on the surface. Despite its deceptively mild appearance, the soup maintains a temperature above 100°C.

In Yunnan, various regions and ethnic groups have their own variations of rice noodles, and the types of toppings can differ. However, they can generally be categorized into “meat toppings” and “vegetarian toppings.” Among the meat toppings, there’s a wide variety, including options like pork with bean sauce, braised pork, pig intestines, ham, eel, and more. On the other hand, vegetarian toppings mainly consist of tofu puddings. The selection of toppings includes fixed options, seasonal choices, local specialties, and those added based on preference.

For instance, cross-bridge rice noodles boast a plethora of toppings, often exceeding a dozen types. These toppings encompass raw chicken slices, pork slices, pork loin slices, mullet slices, ham slices, and various other ingredients. It’s essential for these ingredients to be sliced “thin as paper” to ensure they cook thoroughly and integrate well with the soup when added to the stock.

Even during the final step of “eating,” the process remains highly meticulous, embodying a sense of grand ritual. Enjoying authentic Yunnan rice noodles is an experience that demands at least half an hour.

Yunnan rice noodles prioritize precise cooking temperatures. Depending on the ingredients’ degree of doneness and the evolving temperature of the soup, different meat and vegetable components are added in a specific order.

However, in reality, relishing genuine Yunnan rice noodles isn’t a straightforward task for outsiders. The true essence of authentic Yunnan rice noodles becomes apparent only when you personally taste the local rice noodles in Yunnan. This reality has led some to lament, “Once you depart Yunnan’s region, it’s as if the flavor of rice noodles has been lost.”

Yunnan rice noodles are a top pick for the locals and carry a deep-rooted history and cultural significance. Yunnan, known for its mix of climates, diverse wildlife, and different groups of people, has its own spin on rice noodles, varying from one region to another.

In the northeast part of Yunnan—think places like Zhaotong, Zhenxiong, and Huize—the weather tends to be chilly and dry. People there love diving into bowls of piping hot rice noodles bursting with savory meatiness. Stuff like mutton rice noodles and rice noodles with pig’s knuckle in sour soup are big hits.

Out in western Yunnan, where places like Dali, Tengchong, and Huize are soaking in warm, humid vibes, folks have a hankering for rice noodles that are light, refreshing, and carry a delightful sour and appetizing flavor. They dig dishes like Pea Flour Rice Noodles and silkie chicken rice noodles.

In the central region of Yunnan, where Kunming and Yuxi are hanging out with a mild and comfy climate, locals are all about digging into spicy, hearty rice noodles packed with meats and veggies. On the menu, you’ll find treats like small pot rice noodles, rice noodles with tofu puddings, cross-bridge rice noodles, cold rice noodles, eel rice noodles, and more.

Down in southern Yunnan, in places like Jianshui and Pu’er, where the climate gets hot and rainy, people are all about rice noodles with a fresh, tangy flavor and an array of vibrant colors. Offerings like grass sprout rice noodles, steam-pot rice noodles, and Sapie rice noodles take center stage.

Many tourists can’t forget the taste of Yunnan’s Cross-bridge Rice Noodles. It’s not just any dish; it’s a piece of Yunnan’s history, a beloved Chinese snack that’s been around for over 300 years.

Let’s talk about how to devour this delight. Grab a large bowl and fill it with a broth concoction made from chicken, pork bones, and a dash of secret seasoning. Don’t be fooled by the layer of thick oil on top; this isn’t your ordinary steaming bowl, but trust me, it’s piping hot inside, bubbling away.

Next up, you get your fixings – thin mullet slices, chunks of chicken, some savory ham, and other fresh meats.

Then come the greens – sprouts, tofu skin, leeks, pea tips, and those snowy-white strands of rice noodles. They all take their turn in the bowl, and as they meet the broth, they cook quickly, mingling with the melted chicken fat and oil on the surface. It’s not just a meal; it’s an experience!

Once upon a time, there was this scholar, holed up on an isolated island, prepping for those big-shot imperial exams. His sweetheart of a wife would trot across the bridge daily, bringing him lunch – often his all-time fave, rice noodles.

But, here’s the twist: keeping those noodles from going cold and mushy on the trek was a bit of a head-scratcher. However, this lady was no slouch. She figured out a couple of nifty tricks. She’d keep those noodles separate from the broth, adding them only when it was grub time. That way, they stayed fresh and fantastic in texture. As for the broth, she’d slick it up with a layer of fat on top, ensuring it stayed hot for longer, ready to work its magic on veggies, thinly sliced meat, or fish when tossed in.

Now, once word got around about this genius plan, folks jumped on the bandwagon. You see, it all tied back to “crossing a bridge to the island.” To honor that awesome wife, future generations dubbed it “Cross-bridge Rice Noodles.”

Yunnan’s Mile County is known for something special – braised chicken rice noodles. They’ve got this thing with using young earthy roosters, the ones that haven’t even started crowing yet. Most of the shops have their own secret sauce for that marination.

They meticulously marinate the chicken until the skin takes on a luscious golden hue. Afterward, they expertly slice it and place it atop a bed of rice noodles. To enhance the flavors further, they drizzle some of that marinade into the noodle broth. A brief soak in this infusion results in a mouthwatering fusion, where the rice noodles and chicken harmonize in a truly remarkable way.

When it comes to silkie chicken rice noodles, the real deal is down in Lincang Yun County, Yunnan. They’ve got the authentic stuff nailed.

They start with the finest local silkie chicken, give it just the right seasoning, and let it simmer slowly until it’s spot on. Then, they lay that chicken over the rice noodles and pour a generous spoonful of fresh chicken soup. The soup’s rich and bursting with fragrance, and the chicken is juicy without all the greasiness, making it oh-so-tempting.

As for the toppings, they go all out with options – think pickled veggies, tangy lotus slices, a kick of millet spice, some zesty oil pepper, chopped green onions, soy sauce, tangy vinegar, and a sprinkle of peppercorns. You can mix and match to suit your taste buds. And if you’re feeling extra indulgent, you can even throw in some tender stewed chicken thighs. It’s a flavor party, customized just for you.

What really sets Kunming cold rice noodles apart is that perfect balance of sour and sweet. They start with these silky rice noodles, just the right amount of softness and chewiness.

When you’re mixing them up, start by adding sugar. Give it a good mix until all those sugar granules dissolve and you get that sweet kick. After that, toss in some ground peanuts, peppercorns, garlic, shredded chicken, shredded radish, and sesame seeds. Then, drizzle on a balanced mix of sweet and sour vinegar sauce. And don’t forget the hot red oil to add that extra zing.

Yunnan’s rice noodles with tofu puddings have remained a classic way to enjoy this dish, and it’s been like that for quite a while.

Here’s how you make it: boil the rice noodles in hot water and pop them into a bowl. Then, toss in some dry pickled veggies, sauce, minced leeks, peanuts, and a zesty hot sauce for that kick. To top it off, scoop a generous spoonful of tofu puddings on there to cover the noodles.

You’ve got this lovely combo of plain white tofu puddings and the vibrant red hot sauce. The rice noodles are soft and silky, now infused with that leek aroma. The pickled veggies are the final touch, giving these noodles an even more delightful taste.

Grass shoots, a type of cattail plant, aren’t something you’ll find just anywhere – they’re pretty exclusive to Yunnan Province. These plants grow near water, with their leaves soaking up the sun, and the part you eat is hidden in the mud, and it’s got this special fragrance.

To really amp up the flavor, they whip up a hearty soup using big bones and a whole chicken. Once that’s ready, they pour it over those perfectly cooked rice noodles. Toss in the unique aroma of grass shoots and the natural plant texture, and you’ve got yourself a taste that’s truly one-of-a-kind.

Yuxi locals definitely have a soft spot for rice noodles, a true staple in their food memories. When it comes to representing their city, eel rice noodles steal the spotlight.

Eel rice noodles are all about that eel topping. Heat up some oil, toss in garlic, stir-fry the eel, then mix in the rich Yuxi sauce, soybean sauce, star anise powder, pepper powder, fennel powder, chili powder, and a bit of water. Let it simmer till the liquids meld in. In just a few minutes, you’ve got a steamy, aromatic eel topping ready to go.

After boiling those noodles, you throw them into a big bowl, top ’em with eel goodness, and then add a dash of coriander, mint, scallion, leek, and some zesty oil pepper. And there you have it, a genuine bowl of eel rice noodles! The taste? Oh, it’s a league of its own – spicy, fragrant, velvety, and oh-so-refreshing.

Alright, so Guanguan rice noodles, they’re whipped up in this teeny clay pot, like 7 cm high. First things first, they load that pot with some broth that’s been bubbling away for hours. Then, they toss in rice noodles, mint, stinky tofu, and fresh meat. Onto the grill it goes to heat up, and they sprinkle in some peppers, salt, and other spices while it sizzles.

This dish has some serious kick, perfect for spice lovers. Plus, that clay pot keeps the noodles toasty while you chow down.

Yunnan’s small pot rice noodles hold a special place in the hearts of Yunnan locals, right up there with the famous cross-bridge rice noodles. These are no ordinary noodles, though. A copper pot, just enough to whip up a single bowl of these rice noodles – that’s why they call ’em small pot rice noodles.

Let’s break it down. First off, the soup is all about pig bones, giving it that hearty base. Then, you’ve got the rice noodles – gotta be fresh, soft, with a little bounce, that satisfying texture. Now, for the real magic – a bang-on bowl of small pot rice noodles has gotta have four essential pals: a spoonful of minced pork, leeks, pickled veggies, and a zing of oil pepper. And to seal the deal, they add soy sauce and a bunch of other spices.

The taste – it’s got that spicy kick that hits the spot, and you get a hint of tanginess from the pickled veggies.

A piping hot bowl of soy milk rice noodles is like a burst of flavors and colors.

First, the “colors” – you’ve got that rich, cream-yellow soy milk, the vibrant green of celery, those plump pickles, and the toasty aroma of fried sesame seeds.

Now, “aroma” – when you dive in, that long-steeped soy milk comes to life, and it mingles with the fragrant celery, the robust sesame, and the zesty pickle sauce. It’s a fresh and invigorating blend of scents.

Finally, the “taste” – the sweetness of soy milk, the zing of pickles, the mellow notes of celery, and the crispy bite of sesame. These flavors come together in a mouthwatering medley, leaving you savoring the delightful aromas.

Let’s talk about the good ol’ Yunnan grilled pork rice noodles, a dish that’s been rockin’ for over 600 years!

When it comes to the ingredients, they typically choose a mix of fatty and lean pork belly. As for the grilling, it’s quite the art. They gotta cook the lean meat just right to keep it juicy and tender, without letting it lose too much fat.

Now, you can enjoy grilled pork rice noodles in two ways: hot or cold. For the hot version, you boil fresh rice noodles for a couple of minutes, then put them in a big bowl. Add grilled pork, green peppers, tomatoes, mushrooms, and all the good stuff, and top it off with some broth.

The cold version is pretty much the same, except they swap out the pork or chicken broth for plum vinegar.

Hand-grabbed fish rice noodles are a classic in Dai cuisine, offering a zesty, sour, and spicy kick. This dish is a real treat on hot days, cooling and appetizing.

You’ve got quite the lineup of ingredients for this one – peanut butter, Chinese parsley, cabbage, and some crispy fried fish. To make it, you need local tilapia, marinated with rice wine, salt, ginger slices, and other spices for half an hour, then deep-fried until it’s beautifully golden and crispy.

Here’s how it goes down: take some boiled white rice noodles, add a piece of that tender fried fish, some Chinese parsley, and cabbage, and wrap it all up in lettuce leaves. Then, drizzle a spoonful of that special sauce and peanut butter. Roll it all up in the lettuce leaves and pop it in your mouth.

The result? A refreshing blast of rice noodles, the crunch of the fish, and the tangy heat of that sauce. It’s a tasty glimpse into Dai cuisine, for sure.

Soup pot rice noodles are a Yuxi City classic, an all-time favorite breakfast for the Dai people across the generations. A perfect bowl of soup pot rice noodles isn’t just about having some lip-smacking beef broth; you need a bunch of special ingredients to really amp up those rice noodles’ flavor.

Getting that soup just right is the real deal. You’ve got to toss beef offal, beef bones, and steak onto a wood fire and let them simmer for over 2 hours. Let those flavors mingle and work their magic.

And let’s not forget the condiments – coriander, onion, mint, spicy millet, ginger, garlic, a sprinkle of salt, you name it. They’re here to add some oomph to the mix.

Now, when it comes to toppings, we’re talking steak, tripe, beef intestines, and a bunch more. Once those rice noodles are cooked up, you pour in that hearty soup, add the seasonings, pile on those rich toppings, and bam!

Sour soup rice noodles, a mouthwatering breakfast favorite from Guangnan County, part of the Wenshan Zhuang and Miao Autonomous District.

The unique sour soup is a local specialty infused with the essence of chervil. Once the sour soup undergoes fermentation, it transforms into a light pink broth with a mildly acidic and subtly sweet flavor.

Next, throw in some salt, chili sauce, soy sauce, vinegar, chili pepper, and a bunch of other spices. Don’t forget to jazz it up with celery, leeks, coriander, garlic, green onions, and any other seasonings you fancy. After that, simply drizzle this zesty mix over your freshly boiled rice noodles. Ta-da!

In the Dehong Dai Jingpo Autonomous Prefecture, you’ll find a more demanding rice noodle known as Sa Pie Rice Noodle.

What sets Sa Pie (Chinese: 撒撇) apart is its key ingredient, which is the partially digested material from a cow’s small intestine. After slaughtering the cow, the stomach and small intestine are removed and boiled. The resulting liquid is strained through gauze and then combined with freshly squeezed leek juice to create a distinctive, somewhat bitter dipping sauce.

When it’s time to savor this dish, a blend of seasonings like coriander and spicy millet is mixed in with the bitter dipping sauce. Rice noodles or thin slices of beef are then dipped into the sauce before being enjoyed.

For those not accustomed to it, trying Sa Pie can be a mental hurdle. Some might even label it as “dark cuisine.”

Pea flour rice noodles is a famous dish in Baoshan City, Yunnan. A bowl of these noodles may look ordinary, but it’s actually one of the most intricate breakfast choices in Yunnan, brimming with an array of seasonings.

This dish is whipped up using pea flour and rice noodles as the main ingredients. The process involves mixing the pea flour with water, giving it a good boil, then drizzling it over piping hot rice noodles. After that, it’s time for the flavor explosion: sesame seeds, ginger, chili oil, peppercorn oil, garlic oil, coriander, green onion, spicy millet, meat sauce, and a whole lot more.

The real deal when it comes to pea flour rice noodles is a radiant golden yellow hue, an enticing fragrance, a silky-smooth texture, and a satisfying thickness.

Guoshou rice noodles have their roots in the Achang culture. “Guoshou,” which means “eating by hand” in Mandarin, is the standout feature of this dish: you grab a handful of boiled rice noodles, layer on the ingredients, and then pop the flavorful mix into your mouth.

Crafting these hand-made rice noodles is a bit of a process, and it begins with procuring fresh pork lean meat, pig brains, sausages, pea flour, coriander, and more. The pork gets sliced into 1-2 cm thick pieces and roasted over a charcoal fire, then chopped to create the mix-ins.

Once the mix-ins are all set, you top them off with peanuts, chopped coriander, chili, and slices of cooked pork skin. This adds the finishing touches to your toppings. And, of course, don’t forget to have your boiled rice noodles all ready to go.

When you talk about Tiepeng Small Pot Rice Noodles, folks around here always rave about their generous bowl size and that hearty pork patty on top. Back in the day when this spot first kicked off, it was just a little iron shack without a proper name. Regulars would simply say, “Let’s hit up the iron shack for some rice noodles,” and, like many hole-in-the-wall joints, that’s how it got its name – Tiepeng (which means “iron shack”).

Now, the small pot rice noodles here pack a punch with its robust flavors. You’ve got those rice noodles soaking in a salty and spicy broth that’s a real treat. And, if you snag one of those deep-fried dough sticks and dunk it into the soup, it’s a flavor explosion.

Noodles-wise, they offer both wide and thin varieties, but I’d recommend going wide for that extra chew and flavor.

The pork patty – it’s been seasoned to perfection, boiled to salty goodness, and mixed into the rice noodles with bean sprouts, leeks, and pickles. It’s the kind of meal that’ll have you purring with delight as you gobble it down.

🔴Chinese: 铁朋小锅米线, Tie Peng Xiao Guo Mi Xian⏰Opening Hours: 07:30 – 24:00📍Address: Tuodong Rd, Panlong District

“Jianxinyuan” is an age-old eatery, established back in 1906, and it stands right in the heart of the city on Baoshan Street. In the memories of folks from old Kunming, heading to a restaurant as a kid felt like a major celebration. And one place that always had them lining up was Jianxinyuan.

The absolute crowd-pleasers here are their “Cuiwang Rice Noodles” and “Cold Rice Noodles.”

When it comes to “Cuiwang Rice Noodles,” you’ve got a flavor fiesta going on with crispy diced pork, boiled pork blood, and some seriously rich braised pork. It’s a small snack that’ll have you feeling like you’ve just feasted like royalty. The taste has been the same for decades, but let’s be honest, the prices have shot up quite a bit.

Over in Kunming, the love for cold rice noodles doesn’t care about the seasons. At Jianxinyuan, their cold rice noodles are loaded with goodness: minced meat, crushed peanuts, fungus, leeks, bean sprouts, sesame seeds, and more. They’ve got meaty and veggie combos galore, all drenched in various sauces, creating a symphony of sour, spicy, and refreshingly tasty flavors.

🔴Chinese: 建新园, Jian Xin Yuan⏰Opening Hours: 06:30 – 21:00📍Address: No. 59 Guanghua Street, Wuhua District

Duan Shi Small Pot Rice Noodles is where it all began for Kunming’s small pot rice noodles! This joint dates back to the middle of the Republic of China, and it’s a century-old gem that’s still rocking today.

What’s stood the test of time is their unwavering commitment to the seriousness of their food and maintaining that exquisite taste. Currently, Duan Shi is doing pretty well, but it’s not as bustling as Tiepeng; maybe public tastes have shifted.

Their soup isn’t overly salty, and the sauce seasoning doesn’t overpower your taste buds. If you’re not into heavy flavors, this place is just right for you. It’s not exactly cheap, but it’s the kind of Kunming taste that’s been satisfying for generations.

🔴Chinese: 端仕小锅, Duan Shi Xiao Guo⏰Opening Hours: all-day📍Address: No.74 Wenlin Street, Wuhua District

Even though it’s a newcomer in the restaurant scene, this place really showcases the evolution of Yunnan rice noodles in terms of taste, service, and the overall dining experience.

Their flagship offering is the traditional cross-bridge rice noodles. The key lies in the soup base, freshly boiled each morning and simmered for hours with an array of ingredients such as chicken, duck, pork bone, and pork belly. It has three distinct soup bases, each offering its own delightful freshness.

The ingredient lineup here is extensive – there are nine meat options, including Yunnan ham, cuttlefish fillet, chicken, and more. They also offer six different vegetarian choices, making for a seriously diverse menu. Once the raw and cooked ingredients make their way into a big bowl, give it a good stir, and every spoonful will leave you thoroughly content.

🔴Chinese: 上坐, Shang Zuo⏰Opening Hours: 11:00 – 15:00 17:30 – 21:30📍Address: F6 HangLung Palace Shopping Center, Panlong District

Three and a half decades ago, a man was wheeling a small tricycle near Kunming’s Desheng Bridge, selling bowls of Rice Noodles with Tofu Puddings. Fast forward to today, and Deshengqiao restaurant has transformed into a hub for over 50 Yunnan snacks and delights. So, how did they add a splash of variety to this initially plain tofu-based meal?

Here’s the secret sauce: a blend of sweet soy sauce, salty soy sauce, preserved cabbage, leeks, spicy oil, Sichuan pepper, and peanuts all swirled together. This mix brings out an enticing aroma. Topped off with fresh white tofu, this colorful and aromatic bowl of Rice Noodles with Tofu Puddings is ready to captivate your senses.

🔴Chinese: 德胜桥豆花米线, De Sheng Qiao Dou Hua Mi Xian⏰Opening Hours: 08:00 – 22:00 📍Address: 1 Chajie St, Guandu District

Founded in 1988, Qiao Xiang Yuan boasts an impressive 35-year history, making it one of the oldest and most cherished brands among Kunming’s rice noodle joints. For over three decades, they’ve been laser-focused on perfecting the art of Cross-Bridge Rice Noodles.

The broth lies in the use of locally sourced fresh chicken and pork bones, simmered slowly to create a soup that, not too light, is incredibly fresh and fragrant. To add to the variety, they offer a choice between mushroom soup and sweet and sour tomato soup as bases.

Among their signature dishes is the Flowers Bridge-Cross Rice Noodles, a delightful fusion of Yunnan’s characteristic flowers and rice noodles. Infused with the refreshing aromas of lily, jasmine, chrysanthemum, gorse, and more, the soup is an absolute sensation.

Another standout is the Truffle and Mushroom Cross-Bridge Rice Noodles. It’s a Yunnan specialty you won’t find anywhere else. With the richness of matsutake mushrooms, truffles, chanterelles, oil chicken fir, and bamboo fungus, all slow-cooked to perfection. When these goodies meet rice noodles smothered in mushroom soup, it’s a match made in culinary heaven.

🔴Chinese: 桥香园, Qiao Xiang Yuan⏰Opening Hours: 08:00 – 22:00📍Address: Nanping St, Wuhua District

Some folks say that dishing out CNY 100 for a bowl of Yun Nan Dao’s Cross-Bridge Rice Noodles is a bit lavish, but I believe it’s well worth it.

Yun Nan Dao launched in 2013 with a mission to infuse cultural essence into their Cross-Bridge Rice Noodles. When it comes to the dining ambiance, it truly justifies the cost.

Right at the entrance, you’re greeted by a magnificent ox’s head archway, highly revered by the Yi people. Local young men and women decked out in ethnic attire welcome you, and Dai flower umbrellas dangle from the ceiling, showcasing the vibrant colors of Yunnan. You’ll find Yunnan wine, Yunnan tea, and other items that exude strong ethnic cultural characteristics.

In the soup-making department, they stick to the traditional method – simmering a broth made from chicken, ham, goose, and pork bones for a good 5 to 6 hours. They serve it up in a substantial clay bowl, packed with truffle, pork fillet, quail eggs, and 18 other ingredients.

You’ll also get a bowl of 456g thin rice noodles, colorful rice, a mini pot of steamed-pot chicken, and two crystal dumplings with matsutake. It’s a feast that’ll keep your belly more than satisfied.

🔴Chinese: 芸南道过桥米线, Yun Nan Dao Guo Qiao Mi Xian⏰Opening Hours: 09:00 – 22:30📍Address: 7-1 Nanqiang Street, Wuhua District

Right now, when it comes to rice noodle brands, there are two main categories. First, there are local Yunnan-based brands like Jianxinyuan and Qiaoxiang Yuan. They’re all about serving up the real deal Yunnan rice noodles, and they’ve got a pretty solid reputation down there in Yunnan.

Now, onto the second camp, we’ve got those big chain rice noodle brands with branches all over the place. Interestingly, most of these big names aren’t even originally from Yunnan. Take, for example, Ten Seconds – Yunnan Rice Noodle. I looked into it, and it turns out this brand is seriously popular worldwide. They’ve got over 2000 restaurants all over the globe. But here’s the twist – when I asked my Yunnan friends, they hadn’t even heard of it!

Ten Seconds – Yunnan Rice Noodle, despite being founded in Hangzhou, China, in 2013, seems to really nail the essence of Yunnan rice noodles and serves up that genuine Yunnan flavor. What’s even cooler is that it gives customers a taste of Yunnan’s vibrant culture along with its delicious food. It’s pretty remarkable to see how it’s appreciated not just by folks online but also by my pals in the United States.

Anyway, if you’re on a mission to savor the real Yunnan rice noodle experience, you’ve got to make the trip to Yunnan yourself. It’s a whole different ball game when you’re right there, soaking in the flavors and the culture.

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I suggest using Trip for affordable flights to China. As a China-based company, they often offer lower prices compared to foreign companies. Additionally, they offer English-speaking phone support in case of any issues.

Not only does Trip offer a wider range of flight options, but it also provides a greater selection of hotels to choose from. Moreover, Agoda is a reliable resource for hotels throughout Asia.

Travel adapter and converter: China uses a different electrical system than many other countries, so it’s important to bring a travel adapter and converter if you plan to use electronic devices such as phones, cameras, and laptops.  Sunscreen: The UV index in China can be high, particularly during the summer months, and prolonged exposure to the sun without protection can cause skin damage and increase the risk of skin cancer.Deodorant: It should be noted that finding deodorant in China may not be a simple task.

Yes. If you’re planning to travel to China for the first time, a travel guidebook can be a valuable resource, and Lonely Planet is one of the most reputable guides available globally. Its comprehensive itineraries and recommendations take into account your personal preferences and can save you both time and money. The insider tips are also extremely helpful in navigating China’s unique cultural landscape like a local.