PuXuan Hotel and Spa, a collision of Yunnan and French cuisine

Between mountains and clouds: a cross-time Yunnan-French flavor The photography exhibition "Symbiosis and Integration: Yunnan on the Palette" is presented at the Left Bank Art Space. A New Year photography exhibition: The Left Bank team, together with French photographer Thierry Bornier, captured the natural and cultural scenery of Honghe Prefecture with their lenses. As an important node of the Yunnan-Vietnam Railway, Honghe Prefecture in Yunnan is a place where multiple ethnic cultures blend. From the magnificence of the Yuanyang Terraces to the historical accumulation of the ancient city of Jianshui, and the multiculturalism of Mengzi, each place shows the unique charm of nature and culture. [Recommended Dishes] • Chicken in the Terraces: Inspired by the magnificence of the Yuanyang Terraces, the layered puff pastry shows the undulating terraces, and the butter chicken and French foie gras mousse are intertwined, served with chicken consommé jelly and French coriander vinaigrette, retaining the rustic mountain and water atmosphere. • Milk Cake Mille-feuille: Yunnan "milk tofu" and French mille-feuille, paired with the refreshing pineapple, garnished with the salty aroma of Iberian ham. The taste is rich in layers. • Sour Soup Fish: A fusion of the sour and fresh flavors of sour papaya and tree tomato, paired with French broth techniques, retaining the original vitality of Yunnan sour soup in a light and soft way. • Rice Noodles with Lobster: French-style improved Yunnan rice noodles, featuring red rice noodles blended into the rich Boston lobster soup base. • Duck on the Yunnan-Vietnam Railway: The Honghe Hani fermented black bean gives the dry-aged duck breast and confit duck leg a rich layer, served with rice cake and mushrooms, savoring the Yunnan-French delicacy precipitated by time.