1, Kunming: crossing the bridge rice noodles, Jiahua flower cake, cold noodles with shredded chicken, tofu rice noodles, steamed chicken, bamboo worms, wild mushrooms, Chenggong Zhubaoli, Dianchi duck, Shilin Rufu, Yiliang salted duck.
2, Chuxiong: wild mushrooms, Yi cuisine.
3. Dali: white tea, milk fan, river boiled live fish, Erhai seaweed, meat rake bait, burnt bait, and rolled feet.
4. Lijiang: Lijiang Baba, butter tea, bean jelly, Yongsheng oil tea, preserved ribs, spirulina, and green thorn fruit.
5. Diqing: Buttered tea, highland barley wine, Tibetan bacon and milk powder.
6. Xishuangbanna: Dai people burn dried ba, fresh bamboo shoots, ant eggs, wild mushrooms, tropical fruits and Dai bamboo rice.
7. Baoshan: Pupu sugarcane, Tengchong "big rescue rack" (fried bait block), Tengchong bait wire, Baoshan mung bean, and rolled powder.
8. Dehong: Dai cuisine, tropical fruits, sprinkling, Dai bamboo rice, pickled dew, mangshi pickles.
9. Zhaotong: Tianma stewed chicken, Zhaotong sauce and Cui Hua tea.
10, Qujing: Xuanwei ham, walnut, potato (with special taste), sesame, steamed bait.
1 1, Wenshan: Sanqi series dishes such as stewed chicken, chicken in sour soup, beef in sour soup, wild mushrooms, cold food feast, salt and pepper cake, braised rice noodles, rice noodles in swaddling clothes (a unique food in Funing), Vietnamese rolls, dog food stalls, and roasted bait blocks.
12, Honghe: Mengzi Crossing the Bridge Rice Noodles, Jianshui Roasted Tofu, Kaiyuan Xiao Juan Powder, Jianshui Purple Peach, Mengzi Sweet Pomegranate, Jianshui Qujiang Roast Duck.
13, Yuxi: jiangchuan sancai, fanglang fish, chengjiang lotus root starch, copper pot fish, bighead fish, Xiao Juan powder, cold rice noodles, candied wax gourd, oil-soaked rot, bean foam sugar, fried chicken fir and ice powder.
14, Pu 'er: wild vegetables, ethnic dishes, dry rice.
1, Xuanwei ham, one of the famous local specialties in Yunnan Province, was named after it was produced in Xuanwei. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin and thick meat, and moderate fat; Cut into sections, with rich aroma and bright color, lean meat is bright red or rose red, fat meat is milky white, bones are slightly pink, and blood gas looks moist. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg".
2. Fry pea powder and dried peas together, grind petals and peel them. First, soak high-quality peas in water and shell them. Soak it in water and grind it into slurry, filter it with a sieve, and then put the slurry in a pot and cook it slowly with slow fire. After cooling, it becomes pea powder. Mixing water and grinding into slurry, filtering, boiling into paste, cooling and coagulating. The texture is delicate and tender, the color is turmeric, and the taste has the special fragrance of peas. Pea powder is cut into small pieces with a knife and can be eaten hot or cold after cooking. Put it in a pot and fry it with sesame oil and cooked lard. When it is half cooked, take it out to dry. Then put it in a pot and fry it until cooked.
3. Yunnan Steamed Chicken, one of the famous dishes in Yunnan, spread among the people in southern Yunnan more than 2,000 years ago. Jianshui produces a unique ceramic steamer called "steamer", which is specially used for steaming food. The method of steaming chicken is to clean the pheasant, cut it into small pieces, put it in a steamer with ginger, salt, onion and tsaoko, cover it, put the steamer on a soup pot filled with water, block the gap with gauze to avoid steam leakage, and then cook it on the fire. After the water in the soup pot is boiled, the steam will gradually steam the chicken through the steam nozzle in the middle of the steamer (usually it takes 3 ~ 4 hours). Because the soup is condensed by steam, the umami flavor of the chicken is less lost in the steaming process, so the original flavor of the chicken is basically maintained.
4, wild mushroom feast, Yunnan is the kingdom of wild mushrooms, there are thousands of varieties. Wild mushrooms contain a variety of amino acids, which are nutritious and delicious. Among them, the famous and common ones are: termitomycetes, boletus, Tricholoma matsutake, chanterelles, bird's nest bacteria and so on. When you come to Kunming, you must not miss the mushroom feast.
5, Dali casserole fish, choose a good casserole produced by Xiangyun, bow-backed fish, yellow-shelled fish, or carp caught in Erhai with colorful ingredients. When I was on the table, the big mat paved with vegetable leaves was boiling in the pot, red, green, colorful and full of fragrance. When eaten hot, the fish is tender, delicious and nutritious.