1. Dai sauerkraut: sauerkraut is made through multiple processes. Remove the dead leaves, wash them, soak them in boiling water, put them in a jar for fermentation, and eat them after one week. Kimchi was made by China people through continuous life experience and exploration, and was introduced to the Korean peninsula in the Ming Dynasty.
2. Roasting pigs in two rivers: Slaughter a pig weighing 20-45 Jin, wash its hair and internal organs, take its grass, and bake it repeatedly by traditional methods. When its skin is golden and not rotten, and its meat is tender and not burnt, it is baked and can be cut in a moment. When eating, cut the burnt meat into pieces, choose sour vinegar or sour water, and dip it in refined seasoning.
3. Lianghe Pea Powder: Pea powder is a kind of miscellaneous grain product that Yunnan people like very much. Pea powder is made from dried peas by grinding petals and peeling, soaking in water, adding water and grinding into slurry, filtering, boiling into paste, and cooling and solidifying.
4. Hand-pasted rice noodles: Hand-pasted rice noodles are Chang's favorite food. Achang's handmade rice noodles are made by grinding polished rice into white filaments, then roasting the fresh meat until it is half cooked, cutting it into small pieces, and then mixing it with rice sausage, salt, pepper, peanut, sesame, bean powder, sour water and other materials to make a paste.
5. Spread of Dai flavor: In Kunming, most Dai restaurants are overcrowded. The unique Dai flavor is a beautiful landscape of urban national catering culture, and the most representative dishes of Dai flavor can be called "biography".