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Despite a name change from Mia’s Yunnan Kitchen to Julie’s, this inexpensive, cheerful restaurant in the French Concession continues to serve delicious cuisine from southern Yunnan province. Kunming, Yunnan’s capital, is 1,900 miles from Beijing, and the province’s cuisine has more in common with neighboring Burma, Thailand, Laos, and Vietnam than it does with other regional Chinese cuisines. The most unique dish on the menu is rubing—pan-fried goat’s-milk farmer cheese, simply seasoned with salt and pepper. It’s very simple but unusual: When have you seen dairy in Chinese cooking? Eat it with pickled mashed potatoes, spicy mint salad, and plenty of mushrooms—they’re native to Yunnan.

Every time I travel the world, I try to participate in a real and important event related to the location. While in Shangri-La, Yunnan, Tibet, China, I was able to attend, along with my friends, to an unforgettable wedding. The bride was the sister of the driver we have hired during our visit. He felt our desire to participate in such a wonderful event and invited us via our translator and guide. It was a phenomenal experience to see a vivid an real tibetan house in the middle of a very important festivity of their lives. We were the only outsiders and we were able to share a fantastic meal in the morning and also at night of the second day of the 3 day event.

Local transport by fishing boat took us across China’s Lake Erhai and provided this etherial scene. Starting in old town Dali, a resident guide took us to a Yi village where the people and places we encountered were surprising and wonderful. From the long sheets of drying shrimp along the roadside to the beautiful faces of Bai babies strapped to the backs of their mothers at the market -- It was a day worthy of sustaining anyone’s travel longings.

Nestled in the maze of back alleys near Beijing’s iconic Drum and Bell towers, the Orchid Gulou is a small boutique hotel that caters to adventurous travelers looking for the coziness of a boutique hotel in the middle of the capital. The hotel is a converted siheyuan (courtyard) that, although thoroughly modernized, retains much of the lived-in character of an ancient Chinese home. One of the location’s standout features is a top-level deck that allows you to peek through the tops of old-growth trees for views of the Drum tower and the surrounding hutongs. Room amenities include heated floors, complimentary fruit baskets, and air purifiers.

LockCha offers traditional tea service and vegetarian dim sum in a stunning colonial-era building with elegant furnishings, carved wooden panels, and framed calligraphy on the walls. When it first opened in 1991, it was a simple tea shop, but over the years, it evolved into a haven for tea lovers and connoisseurs, and an important player in the revival of the traditional Cantonese teahouse. From the start, LockCha’s discerning founder, Mr. Wing-chi Ip, did things differently from other shops, buying his tea directly from farmers and focusing on unblended, pure, single-harvest tea. This attracted attention and loyal customers. Today, LockCha not only sells more than 100 different teas but also designs and sells tea wares—teapots, cups, canisters, and so on. There are also concerts every Saturday night, and tea and calligraphy classes on weekdays.

On this week’s episode of Travel Tales by AFAR, writer Peggy Orenstein drinks brandy on a mountaintop, eats her weight in potatoes and cheese—and faces down her inner overachiever.

Though it’s mere minutes from the chaotic pedestrian street Nanluoguxiang, Dali Courtyard, in a charming brick courtyard house, is as tranquil as the nearby streets are buzzing. Dinner is a set menu here (from ¥150 per person), a small parade of dishes from southern Yunnan Province. Star dishes, like rubing (fried goat cheese), guoqiao mixian (“crossing-the-bridge noodles”), and anything with mushrooms, a food for which Yunnan is known, always make appearances. Other dishes include things like grilled fish colored in chilies, stir-fried wild vegetables, and tofu and mint salad. The food here is on the spicy side, so be sure to ask for it mild. If you’re a vegetarian or have dietary restrictions, have the information written down in Chinese and give it to your server before you order.

Vegetarian food has never looked better than at WUJIE, a temple to some of the world’s freshest cuisine. Dishes here are creative, beautifully plated, and a mélange of textures. The kitchen makes all of its tofu and milks (almond, rice, etc.) in-house and uses seasonal and domestic ingredients whenever possible; so those mushrooms in your radish dumplings come straight from southern Yunnan province. WUJIE shies away from mock-meat dishes, though there are a few delicious exceptions, including a tonkotsu-inspired cutlet of minced mushrooms wrapped in tofu skin and doused in crispy panko crumbs. The Taiwanese-and-Chinese-fusion restaurant has three branches, one at the border of Xujiahui and the French Concession, another on the Bund (prix fixe menu only), and a third in Lujiazui, inside the Shanghai World Financial Center.

If you’re keen on buying moderately priced tea sets and a variety of Chinese teas, this massive indoor market is the place to come. Charming it’s not—it can be crowded and the stalls are fluorescent-lit—but hundreds of teas from across China are sold here. Sip malty pu’er tea from southern Yunnan Province, vegetal longjing green tea from the fields of Hangzhou, and floral jasmine from Fujian Province. Most shops sell teas in quantities of 100 grams, though you’ll get a better price if you buy half a kilo. Although Beijing is easy enough to navigate on your own, this is one place where, if you don’t speak Mandarin, a guide is extremely helpful.