Here is the introduction to Yunnan Dehe-style Cold Rice Noodles with Shredded Chicken:

Regional Background and Flavor Origin

Rooted in traditional Yunnan cold rice noodles, it incorporates Dehe's secret seasoning craftsmanship. Yunnan cold rice noodles have long been a summer staple in central Yunnan for relieving heat. As a century-old brand, Dehe replaces traditional pork with shredded chicken, combining the sweet-sour-spicy flavors of Yunnan cuisine to create a fresher taste, becoming a representative of Yunnan's cold food culture.

Core Ingredients and Craftsmanship

 Rice Noodle Selection:
Mengzi sour rice noodles are used, made through a fermentation process. They feature a smooth, chewy texture, and soaking in cold water enhances their icy-cool, springy bite—perfect for summer.

 Shredded Chicken Preparation:
Local Yunnan free-range chickens are boiled whole, then hand-shredded into fine strips. The meat remains tender without being dry, retaining the broth's freshness. Some versions use Sichuan pepper water during boiling to remove腥味 (fishiness) and add a subtle numbing aroma.

 Soul Sauce:

 Sourness: Balanced with Yunnan sour papaya, lemon juice, or vinegar, the acidity is refreshing and not harsh, combating summer heat.

 Spiciness: Zhaotong sauce or oil-splashed chili peppers provide moderate spiciness with savory bean paste and sesame notes.

 Fragrance: Minced garlic, ginger, crushed peanuts, and toasted sesame seeds add aroma. Some versions include Yunnan herbs like mint or Xiangliu, infusing tropical freshness.

Side Dishes:
Crisp vegetables like cucumber strips, carrot strips, and bean sprouts form the base. After drizzling the sauce, shredded chicken is sprinkled on top, finished with fried peas or crispy pork bits. The dish presents a vibrant mix of red, green, yellow, and white for a refreshing visual appeal.

Flavor and Dining Scenarios

 Taste Characteristics:

 Sweet-Sour and Appetite-Enhancing: The citric acid blends with the sauce's sweetness, starting with tanginess and ending with sweetness to stimulate the appetite.

Spicy but Mellow: The spiciness of chili oil is balanced by acidity, paired with the crunch of peanuts for rich layers.

 Tender Shredded Chicken: The hand-shredded chicken soaks up the sauce, offering a delicate texture that contrasts with the slippery noodles.

 Eating Ritual:
Before serving, mix the rice noodles thoroughly with the sauce and side dishes, ensuring each strand is coated in the sweet-sour-spicy sauce. The interplay of shredded chicken and crisp vegetables in the mouth pairs perfectly with tamarind juice or an ice-cold beer, making it a must-have for Yunnan night markets and family tables during hot seasons.

Cultural and Craftsmanship Value

This cold rice noodle dish embodies Yunnan's culinary wisdom of "eating with the seasons"—using fermented noodles for coolness, sour papaya for greasiness, and shredded chicken for high protein, adapting to hot and humid climates. Dehe has industrialized the traditional recipe through standardized processes, preserving the texture of hand-shredded chicken and freshly mixed sauce while enabling convenient supply, allowing Yunnan's cold food culture to reach a wider audience in a modern way.