1. Bait silk

Tengchong bait silk was invented by people in hu jia wan Village, Dongshan Township, and made from local specialty rice paste. It has a history of nearly 411 years and is one of the convenient snacks widely loved by local and foreign guests in Tengchong.

second, bait block

bait block, also known as "rescue" by Tengchong people, is said to have a historical allusion; In fact, the processing materials of the bait block and the bait wire are the same, but their shapes are different. The bait wire is processed into a line shape, and the bait block is processed into a block shape, but the eating method is very different. The bait block is generally fried directly. Tengchong is called "fried bait block", and its ingredients are seasonings such as eggs, fresh meat, chopped green onion and soy sauce, which can be fried with oil.

Third, Qinglong Cross-sea Soup

Qinglong Cross-sea Soup, also known as "dry pickled soup", is fermented and dehydrated with local high-quality cabbage leaves, radish leaves and cauliflower leaves. Then add other seasonings to make dried pickles, cut the dried pickles into sections, add salt, pepper and mashed ginger, add three or two pieces of green onions and put them in a sea bowl, which is the famous "Qinglong Crossing the Sea Soup", with unique flavor and refreshing appetite.

fourth, jar chicken

jar chicken originated in the late Ming dynasty and flourished in the early Qing dynasty. It was made from its unique porcelain pot (or special casserole) stewing process, mysterious palace medicine and Tengchong local raw materials. Emperor Yongli's men and others have been living in the folk for years, which has made the jar chicken return to the public. When we personally taste this delicious food, do we taste the cultural taste and historical Cang Sang?

5. Driving horse meat

In Tengchong, there is a famous walking route (Tea-Horse Ancient Road). In the past, the caravan in Tengchong sent goods to other places through the Tea-Horse Ancient Road, and then bought goods from other places. During the journey of driving horses, the catering conditions were not good, thus producing a way of processing meat (braised meat), also called driving horse meat.

large pieces of meat are stewed with various seasonings, which are oily but not greasy, fragrant and nutritious. For modern people who are used to eating delicacies, this kind of meat is simple, but it also has a unique flavor.