Kunming, also known as the "Spring City", is the capital of Yunnan Province and the only megacity in Yunnan Province. It is the political, economic, cultural, technological, and transportation center of Yunnan Province, as well as an important center city and tourist and commercial city in the western region, and is also a major gateway city for China to open up to Southeast Asia, South Asia, and ASEAN.

FeaturesStreet food：Bamboo shootsBoiledChickenDumplingsRice noodlesContong stinky tofuTofuTraditional lamb soup, spring city shrimp dumplings, Yunnan flavorFried noodlesYunnan flavorHot potDoudouSteamed bunsFlower shaped peppers, braised chicken, fire cooked porkSteamedShitake mushrooms,HamRice and chicken, crispy chicken, cold noodles, sauceSlippery noodlesYunnan bean curd noodles, Yunnan braised duck, braisedDuckHead, braised noodles, cat ling braised duck, rose pepper, steamedCarpGovernor of YiliYili dougongCherryPeachMeat steamed buns, Yunnan tea pot chicken.

Yunnan bridge rice noodles

Introduction

Bridge rice noodles are a unique snack in the Yunnan Diannan region, belonging to the Yunnan cuisine.Bridge rice noodles originated in Mengzi.Bridge rice noodles are made with large bones,old chickenand Yunnan Huanwei ham, which has been simmered for a long time.Bridge rice noodles are composed of four parts: First, the soup is covered with a layer of hot oil;Second, the seasoning, including oil chili,MSGpepper, salt;Third, the main ingredients, including live porkribsslices, chicken slices,fishslices, as well as porkslices, belly slices, and water-cookedsquidslices;The auxiliary ingredients include: passedpeasand beans,leeksand coriander, green onions, coriander,gingerand garlic, jade plum, steamedtofu skinFourth, the main food, that is, rice noodles slightly simmered.；Duck oil cover, soup is hot, but not hot.History and culture

Bridge rice noodles have a history of over 100 years.

It is said that during the Qing Dynasty, there was a small island outside the city of Mengzi in Diannan, and a scholar lived on the island. The scholar's virtuous and hardworking wife often brought him rice noodles, which he liked to eat, and gave him when he went out to the island. But when he returned to the island, the rice noodles were no longer hot.Later, by chance, the scholar's wife discovered that the thick layer of duck oil on the chicken soup was like a lid, which could keep the soup at a constant temperature. If the seasoning and rice noodles were added later, the taste would be even more delicious.So she cooked the fat chicken and the soup bones first, and then covered them with thick duck oil;The rice noodles were cooked at home, and many ingredients were sliced thinly and put on the island. After boiling, they were added to the rice noodles, which was fresh and delicious.This method quickly spread, and people imitated it. Because to go to the island, there was a bridge. To commemorate this virtuous wife, people called it "Bridge Rice Noodles".How to makeHow to makeIngredients

Half a catty of fatty chicken (about 750 grams), half a catty of old duck (about 750 grams), 3 pieces of pork bone, pork, chicken, fish (

black fish) meat or water-cooked squid, 1 piece of tofu skin, 25 grams of leeks, 10 grams of green onions, 1 gram of MSG,

sesameoil, 5 grams,lardor chicken oil, 50 grams of sesame,chilioil, 25 grams,salt1.5 grams, high-quality rice 400 grams,peppercoriander, green onions, a little.Making process1. Wash and pluck the chicken and duck, and then put them together in a pot with boiling water to blanch, removingblood

stains, then put them in the pot, add 2000 grams of water, simmer for about 3 hours until the soup turns milky white, then fish out the chicken and duck (the chicken and duck should not be cooked too rotten, and prepared separately), reserve the soup;

2. Cut the fresh chicken, pork, and fish into thin transparent slices, and put them on the plate. The fish (or squid) meat is cut into thin slices, and then boiled in boiling water, and then put on the plate. The tofu skin is soaked in cold water and cut into strips, and then boiled in boiling water for 2 minutes, and then put in cold water to keep it. Leeks are washed, blanched in boiling water, and then cut. Green onions, coriander, and coriander are washed and cut into 0.5 cm small segments and put in separate bowls.3. Rice is soaked, ground into fine powder, steamed, and pressed intonoodles

and then boiled in boiling water for 2-3 minutes to shape, and finally rinse the noodles with cold water. Each bowl uses 150 grams.

4. When eating, use a deep bowl, put 20 grams of chickenmeatand pour the hot soup into the bowl, add salt, MSG, pepper, sesame oil, lard or chicken oil, sesame

chilioil,to maintain a higher temperature in the bowl. After the soup and dishes are served, first putchickenandmeat,and fish slices, and gently stir with chopsticks, and then add the leeks, green onions, and coriander. Then add the noodles one by one. You can also eat the meat and leeks with the seasoning.dumplingIntroduction

Dumplings are a unique snack in Yunnan, one of the most famous and famous snacks in Kunming, and a common traditional food in the Dali area.

Dumplings are made with high-quality

riceand are made by washing, soaking, steaming, pounding, and kneading into various shapes.They are generally divided into three types: blocks, strands, and slices.The making methods are: cooking, boiling, stir-frying, braising, steaming, and frying, each with its own flavor.Dumplings are a must-have food during the Spring Festival in Kunming, and can be stir-fried, boiled, or braised. The people on the border are enthusiastic about eating "dumpling food" and have always followed the traditional way.The old Kunming people were very fond of "Zijian" dumplings. During the Spring Festival, they were often sold out.

The "Zijian" people are a branch of the Yi ethnic group. It seems that this old food is the favorite of the minority ethnic group. Scholars can praise it!In the southwestern regions of China, including Sichuan, Yunnan, Guizhou, and Guangdong, there are various aliases for "dumplings", such as: "dumpling cake", "dumpling".“People of Zijan” are a branch of the Yi ethnic group. It seems that this traditional food is the most authentic for the minority ethnic groups, and scholars can definitely praise it as "seeking outside".

In the southwest region of China, including Sichuan, Yunnan, Guizhou, and Guangdong, "erbao" has various aliases.For example: "erbao pa", "pa pa" etc.And the various names for the rice cakes used in different places are interchangeable, and there is no strict and specific tendency.This also extends to the reasons for eating rice cakes, and there are various explanations circulating, with the main origins being Guizhou, Guangxi, Yunnan, and their diversity in names is closely related to the rice cakes.

Procedure

The main ingredient for making rice cakes is rice, but it needs to be good quality, fragrant, and sticky rice.In the past, pounding rice cakes was a common sight, especially before the Chinese New Year. First, the soaked rice was steamed in a wooden pot until it was partially cooked, then it was taken out and put in a mortar to pound.After pounding the cooked rice into a doughy consistency, it could be taken out and kneaded on a cutting board, then shaped into a brick-like shape, which was the rice cake.Some people also used wooden molds to makepancakeshaped rice cakes. The wooden molds had patterns such as "joy", "longevity", "good fortune", fish, magpies, and swallows, and the rice cakes made with these patterns were also diverse.

Yunnan Steamed Chicken

Introduction

Yunnan Steamed Chicken is a unique and high-quality dish from Yunnan, known for its special cooking method, tender chicken meat, fragrant and delicious soup, and original flavor.Yunnan Steamed Chicken is a unique and high-quality dish from Yunnan, with its special cooking method, tender chicken meat, fragrant and delicious soup, original flavor, and rich nutritional value, which is highly praised both domestically and internationally.As early as the Qing Dynasty, Yunnan Steamed Chicken was already popular in the southern region of Yunnan, and it has been around for over 200 years.The building materials in the southern region of Yunnan, specifically the city of Jianhe, are long-standing and have a unique style.Local resident Yang Li utilized the Jianhe pottery and created a special steam pot with a mouth, named "Yunnan Steamed Chicken".During the cooking process, a pot of water is placed under the Yunnan Steamed Chicken pot, and then the chicken pieces are put into the pot, and the chicken is steamed by the steam.This dish has a soup with a flavor that is preserved by the steam, with tender and fragrant meat and clear, delicious soup, which is highly praised by diners.After that, Yunnan Steamed Chicken gained popularity both domestically and internationally.Later, people also added special local ingredients from Yunnan to Yunnan Steamed Chicken, such as "Three-Seven", "Cordyceps", and "Tianma", which made the chicken soup more delicious and flavorful, while also increasing its nutritional and medicinal effects.After that, Three-Seven Yunnan Steamed Chicken, Cordyceps Yunnan Steamed Chicken, and Tianma Yunnan Steamed Chicken have become classic and unique flavor dishes with health benefits in Yunnan.

Procedure

Ingredients: One chicken (of various types, according to personal preference), the chicken should be medium-fat and lean, and the fresher the better;The amount should not exceed 1/2 to 2/3 of the depth of the Yunnan Steamed Chicken pot.A small amount of green onions and ginger.Optional:Bamboo shootsand other local ingredients, etc. can be added according to preference.If used for health purposes, ingredients such as "Three-Seven", "Cordyceps", and "Tianma" can be added.

Steps: 1. Cut the chicken into 3cm cubes, slice the ginger, and chop the green onions into segments, and then lightly pound with the back of a knife.Remove the chicken skin and use it for Yunnan Steamed Chicken.2. Put the chicken pieces in the pot and wash them clean, then squeeze out the water.3. Put it into the Yunnan Steamed Chicken pot.If using ingredients that require a long time to cook and develop their flavor (such as local ham), put them in together.Add green onions, ginger, and a small amount of chicken oil, and then spread on top.4. Boil a pot of water, place the Yunnan Steamed Chicken pot on top of the boiling water, and if there are gaps between the Yunnan Steamed Chicken pot and the boiling water pot, cover with a paste.Cover the Yunnan Steamed Chicken pot.5. Check it once every 10 minutes. If there is a lot of water in the Yunnan Steamed Chicken pot, it means the chicken has not been properly drained (steaming cannot be so fast), take it out, repeat step 2, and pour out the water from the chicken, and then wash the Yunnan Steamed Chicken pot clean.6. Start the long steaming process, and the soup produced during steaming will gradually increase (no need to check frequently).If the boiling water pot is small, you need to check the boiling water pot in the middle to see if it has boiled dry and add water.7. Depending on the size of the pot, it can be cooked in 2-4 hours, which is the corresponding cooking time for Yunnan Steamed Chicken.8. If using bamboo shoots or similar ingredients, put them in about half an hour before serving (refer to the note at the end for the timing).9. If you eat it again, try not to move the chicken.The chicken oil from the first time can be added to it.

Yunnan Flower Cake

Introduction

Yunnan Flower Cake is a cake made with localroseflowersas ingredients, which is a classicsweetpointfrom Yunnan.Yunnan Flower Cake is a popularbakedbrand in Yunnan.Yunnan Flower Cake is also one of the fourMoon Cakesin Yunnan, which is a classic representative of the Yunnan style.The origin of Yunnan Flower Cake dates back to more than 300 years ago, during the Qing Dynasty.Yunnan Flower Cake made with rose flowers, is known for its unique flavor, and has been a favorite dessert for generations.

The flower cake is made with flour, butter, and sugar, and it has a delicate and floral aroma.History and culture

Yunnan Flower Cake has a long history, dating back to the Qing Dynasty.

The name "Yunnan Flower Cake" comes from the fact that the cake is made with rose flowers and has a delicate and floral aroma.It is said that Yunnan Flower Cake was first made in the 19th century.The flower cake was made by a woman named Li, who lived in a small village in Yunnan.Li was a skilled baker, and she created a unique recipe for Yunnan Flower Cake that was loved by the locals.The flower cake was also a popular gift for special occasions, such as birthdays and weddings.Today, Yunnan Flower Cake is still a popular treat in Yunnan, and it is enjoyed by people of all ages.”

Method

Craft—Carefully examine each step

Picking Roses Picking roses is a very meticulous job that must start with picking roses in the early morning accompanied by dew. Picking should be stopped before around 9 am.Because the temperature starts to rise after 9 am, the fragrance of flowers will also dissipate, which will affect the quality of the flowers.

Storage The roses that have been picked have been preliminarily screened by workers, and need to be stored in a refrigerator or transported to the flower factory for further processing in a refrigerated truck.

Making Cake The basic process of making flower cake is to use the petals of roses that are in bloom or slightly opened, add them withflourvegetable oilsugar,honeyand other ingredients, then bake to make fresh flower cakes, which are crispy, juicy, fragrant and refreshing.

Benefits—A beauty and health product

“Activating blood and clearing qi, treating,,, ”. This is the record of the therapeutic effects of edible roses in.Nutritional experts analyzed edible roses, and the results showed that edible roses contain more nutrients than ordinary vegetables, have high health value, edible roses are sweet and slightly bitter, with a slight cold nature, belonging to the liver, spleen and stomach meridians, fragrant and dispersing, with the benefits of relieving liver and relieving depression and regulating blood. It is a natural and healthy nourishing product.

Broken Crust

Introduction

Broken CrustBunis a local specialty of KunmingFlavor snackmade from low-gluten flour, white flour,cooked lard, cooked salted egg yolk, and meatdried mushrooms,dried shiitake mushroomsetc.Because this kind of bun is very famous, now it has been from local restaurants or large food stalls to the major hotels and restaurants in Kunming, almost in all high-end banquets, parties, buffet, and local food, you can taste "Broken Crust"

The filling of "Broken Crust" has two types, sweet and savory.The savory filling is made by frying with soup,soy sauceMSG, pepper, chopped green onion and salt, then add cornstarch slurry to thicken, and finally add meat, dried mushroomsdried wood ear mushroomsetc., then stir into savory filling.The sweet filling is made with cooked ham, sugar, honey, dried mushrooms, etc., to make sweet filling.

History and Culture

It is said that this kind of bun originated in 1903, when there was a small shop named "Xiaobailou" near Kunming's Lijiang Lake. The owner was named Lai Ba.Lai Ba was good at independent thinking and innovation, and constantly improved the quality of the buns.One day, an old man and his grandson went to buy buns.The shopkeeper handed the buns to the old man.The old man smelled the bun and took one for his grandson to eat. Unluckily, the grandson didn't catch it, and the bun fell to the ground.The bun immediately broke into pieces, especially the bun skin was broken into seven or eight pieces.The grandson cried heartbroken when he saw the bun broken.At this time, many people came to watch, and they were surprised that this bun was so broken!At this time, the owner Lai Ba came forward, and he was also surprised. He gave the bun to the child again.From then on, he seized this opportunity and sold "Broken Crust buns".

Method

Steamed buns are a traditional snack in Yunnan cuisine.The dough is made with low-gluten flour, which is thoroughly fermented and seasoned with alkaline salts, then mixed with high-quality white lard to form the crispy layer.The filling can be either sweet or savory. Sweet fillings consist of cooked pig's trotters (or braised pork), white sugar, diced dried shrimp, finely chopped green onions, ginger, and soy sauce seasoned with MSG and pepper. The mixture is then stir-fried until fragrant and thickened.

The shape of the buns is relatively simple, and overly elaborate designs can interfere with the formation of the crispy layer.They are steamed at high heat for a quick cooking process.After steaming, the buns are plump and white, with slightly opened seams, and the internal filling is visible.Each bun is served with a clean white paper to prevent sticking, and when the paper is removed, the warm bun is still soft and fragrant, with a melting texture.If the filling is savory, the trotters are flavorful, and the sugar and honey add sweetness without overpowering the savory flavors. The combination of sweet and savory is harmonious.Trotter filling is a product of Yunnan cuisine.CakeA popular snack in Yunnan, with both sweet and savory fillings, featuring meat and vegetables, it is a unique snack found throughout Yunnan.Green bean noodles and rice noodles are popular snacks in Kunming.

Introduction to Kunming cuisine.

Most people who come to Kunming immediately seek out green bean noodles, but in Kunming, you must also try authentic rice noodles.

Rice noodles are made with fresh, homemade rice noodles, along with various sauces and side dishes, and meat, offering a rich flavor.Rice noodle shops are typically not frequented by tourists; instead, they are popular among locals and neighbors.People in Kunming can eat rice noodles for every meal, which is a satisfying experience.Recipe: 30g chili oil, 30g salty soy sauce, 40g sweet soy sauce, 10g MSG, 10g chopped green onions and garlic, 15g black pepper.

Instructions: 1. Blanch the rice noodles in boiling water, then divide them into 10 small bowls.

Green onions, chopped, and garlic minced.

Keep the pot warm.2. Add the rice noodles to the bowls, and then add the tofu, followed by drizzling sweet and savory soy sauce, garlic and ginger juice, sweet soy sauce, MSG, chili oil, green onions, and chopped garlic.Wrap tofu.Introduction to tofu.The red river tofu in Jianquan County, Yunnan Province, is more famous than Hunan's tofu, and a local saying is: "Tofu, number one is Jianquan, smelling it is fragrant, plump and round, yellow and shiny, with four corners."Eight corner

It makes people think, and can't stop eating.

Recipe: 1.4 kg of rice noodles, 1 kg of flour, 1 kg of bean paste, 100g of sesame seeds.

Seasonings: 60g of alum, 60g of alkali, 1.8 kg of white sugar, 50g of lard.Instructions: 1. Dissolve the alkali in water, and then dissolve the alum in water.Mix the rice noodles, flour, and water, add alum water and white sugar, and stir until a paste is formed.

Steam the bun base with a white cloth, and then pour in 2/3 of the rice noodle paste. Steam for 20 minutes, and then spread the bean paste on top, and pour the remaining rice noodle paste on top. Steam for another 30 minutes, and use a bamboo stick to poke holes on the surface to accelerate its ripening.

After cooling, cut the buns into rectangular blocks.Tips: 1. Pay attention to the order of operations.2. During steaming, the fire should be high, and the cooking process should be quick.Fried potatoes.Introduction to fried potatoes.Fried potatoes are a local snack in Yunnan.The technique is to cut potatoes into blocks or strips and fry in oil, resulting in different degrees of crispness.Combined with various seasonings, such as corned beef, pickled radish, and fragrant herbs, it is a delicious and filling snack.Fried potatoes are popular throughout the southwestern region.The most popular fried potatoes are selected from high-quality potatoes, peeled and cut into blocks, and then fried in oil until golden brown.After frying, add seasonings such as chili oil, corned beef, pickled radish, fragrant herbs, etc. for a delicious taste.Stone Forest cakes.Introduction to Stone Forest cakes.Stone Forest cakes have been approved by the Ministry of Agriculture and Rural Affairs' Food and Product Quality Safety Center, and have been granted Geographical Indication for Agricultural Products by the Expert Review Committee for Agricultural Product Geographical Indication.Stone Forest cakes are a flavor food made from goat milk.The cakes рекорд white, with a slightly yellow surface, are firm, and the inside is tender and moist. They contain a rich amount of protein, fat, and other nutrients.They have a fresh and delicious flavor, and are easy to store and transport.They can be steamed, braised, fried, or baked, with a unique local flavor.Another name for Stone Forest cake is "milk tofu".Li Si, a Ming Dynasty scholar, mentioned it in his book "The Great Examination," and wrote: "Milk Tofu, taste sweet, with a slightly cold nature, can be used for medicine."

Yuan Dynasty's food expert, Yuan Mei, also mentioned "milk tofu" in his book "A Comprehensive Collection of Food," as "Shrimp tofu, Guangxi white tofu, Wang family's official recipe, and tofu sold outside of Suzhou's Wang family temple" were all tofu.

However, if milk tofu is called "milk tofu," it can easily be confused with "corned beef," because people in the Jiangnan region also call tofu "milk tofu." Yuan Mei, a famous Chinese writer and food expert, mentioned "Shrimp tofu, Guangxi white tofu, Wang family's official recipe, and tofu sold outside of Suzhou's Wang family temple" in his book "A Comprehensive Collection of Food."

History and CultureThe history of milk tofu is not known.

However, it can be inferred that it may have originated from the nomadic life of the Tibetan and Burmese ethnic groups.

As the ethnic group of the Tibetan and Burmese people, their ancestors were the West Qiang ethnic group, which is a nomadic ethnic group.

Producing and eating milk tofu is a natural habit for nomadic people.

The food brought by the Mongolian people, the nomadic Mongolian people, also conquered Dali, and they brought their food culture.

The Ming Dynasty's Li Si mentioned it in his book "The Great Examination," and wrote: "Milk Tofu, taste sweet, with a slightly cold nature, can be used for medicine."

Yuan Dynasty's food expert, Yuan Mei, also mentioned "milk tofu" in his book "A Comprehensive Collection of Food," as "Shrimp tofu, Guangxi white tofu, Wang family's official recipe, and tofu sold outside of Suzhou's Wang family temple" were all tofu.Recipe: Fresh goat milk, mixed with a juice extracted from local mountain fruits, and then acidified with the resulting solution.The whey protein separates when it comes into contact with acid.After filtering and solidifying, the finished product is obtained.

The production process and techniques are similar to tofu, but the raw material is goat milk.Therefore, milk tofu should also be called "milk tofu".

It is said that the invention of tofu was inspired by the tofu production process of the Han Chinese and Mongolian people.

A new process for producing milk tofu is: the curdling temperature is 80℃, the amount of CaCl2 added is 0.025%, and the amount of whey protein setting agent (pH=3.85).2 When steaming, the fire must be large, one-pot cooking.

Fried potatoes

Introduction

Fried potatoes are a local snack in Yunnan!The method of making fried potatoes is to cut potatoes into chunks or stripspotatoesand fry in oil. It can be either raw, cooked or crispy.Then add various seasonings, including fermented bean curd, pickled radish, and herbs.The potatoes are loved by adults and children in local areas, and have been spread to other regions in Southwest China.Potatoes, also known as sweet potatoes!Fried potatoes: Choose high-quality potatoes, peel and cut into pieces, soak in water to remove surface starch, then fry. The degree of frying is different according to personal taste. Add chopped green onions, fish-shaped leaves, coriander, chili flakes and Yunnan fermented bean curd to eat. You can see fried potatoes everywhere in many streets and alleys in Yunnan!

Fried potatoes are also a local specialty in Southwest China!First, select high-quality potatoes, wash and peel, cut into about one centimeter thick, then fry in oil until golden, then add chili flakes, and other seasonings to eat.Stone Forest CakesIntroductionStone Forest Cakes has been reviewed by the Agricultural Products Quality and Safety Center of the Ministry of Agriculture and Forestry, and reviewed by the expert committee of the Agricultural Product Geographical Sign, and obtained the national agricultural product geographical sign.Stone Forest Cakes is a delicious food made from goat milk.The cake is a tofu-like shape, with a slightly yellow surface, and is relatively hard, with a tender and moist inner texture, containing rich

protein

fiber and other nutrients.

It has a fresh and delicious taste, and is easy to store and transport.It can be steamed, stewed, fried, or baked, and has a strong local flavor.Another name for it is "milk tofu".The famous Chinese physician Li Shi Zhen wrote "milk tofu" in his book.However, just calling it "milk tofu" might be confused with "milk tofu", because in Jiangsu province, tofu is also called "milk tofu". Yuan Mei, a great Chinese scholar, mentioned it in his, including shrimp sauce, Guangxi white milk tofu, Wang Ku Guan's tofu and Suzhou Temple's tofu, which are all tofu, not milk tofu.History and CultureThe history of milk tofu is unknown.

However, we can probably infer two possible origins.The milk product is the food of nomadic people.The production of milk tofu may be a habit left by the ancient nomadic life.

The food brought by the Mongols was also the food of the nomadic Mongols. They conquered Dali, and as the conquerors, they brought the method of making milk tofu.

According to, milk tofu is not only a delicious food, but also has medicinal value: "Milk tofu is sweet, cold and damp, can be used for medicine". "Treat red and white diarrhea, cut into the size of a bean, mix with sour juice, boil in water for more than 20 times, eat in one bite, best for children".In the Yuan Dynasty, the famous doctor, Hou Shu, mentioned milk tofu in his book, saying: "Use flour, cook, and eat in an empty stomach, to treat weakness of the spleen and stomach, red and white diarrhea".MethodTake fresh milk, add an acid liquid squeezed from local mountain fruits.The protein in milk curdles due to the acid.After filtration, pressing, and drying, the finished product is ready.

The production process and method of milk tofu are similar to the production of tofu.It is said that the invention of tofu was inspired by the communication between Hu Han.”

One new production method of milk tofu is: Curdling temperature 80℃, the addition of CaCl2 is 0.025%, the amount of acid curdling agent (pH=3.85) is 25%.

Take fresh milk, and mix with a sour juice extracted from local mountain fruits, to acidify the milk.Casein coagulates in the presence of acid.After filtration, pressing, and moderate dehydration, the finished product is obtained.Its process and procedures are similar to those for making tofu, except that tofu is made from soybean protein, while milk curd is made from cow or sheep casein.Therefore, milk curd should actually be called "milk tofu".Some people believe that the invention of tofu was actually inspired by the production process of milk curd during the exchange between Hu Han and others.A newer production parameter for milk curd is: coagulation temperature 80℃, the amount of CaCl2 added is 0.025%, and the amount of acid coagulation agent (pH=3.85) is 25%.