The insect feast in Daixiang, Yunnan Province is well known and smells like insects. Fermented cicada slough, fried bamboo worms, fried grasshoppers, mixed SINONOVACULA with sauce, mixed with acid ant eggs, cold ground bee eggs, sweet wood worms and clear water silkworm pupa soup are all original insect-flavored dishes. "Cicada meat stuffing" has a unique production process. First throw away the cicada's feet and wings and cut the cicada's back with a knife. Then, fill in the mixed meat stuffing, close the knife edge, and fry the cicada back meat stuffing. Crispy outside and tender inside, with the characteristics of Dai cuisine. Bamboo worm, a brown-black weevil larva, is 5 cm long and 3 cm wide. After frying in oil, it is fragrant and crisp. "Stir-fried cricket with sauce", remove the wings and internal organs, chop it into a meat paste with a knife, and mix with onions, Jiang Mo, peppers, etc. You can eat it. And a limited number of acid-mixed ant eggs, with the effect of expelling wind and removing dampness, often become the "finishing touch" of insect feast. Sweet, tender, beautiful, sour and refreshing "cold-mixed ground bees" are made by boiling young bees in boiling water until half-cooked, and then marinating them in sauerkraut seasoning prepared in advance. "Clear water silkworm pupa soup" is said to be the most nutritious nourishing soup, and drinking more has the effect of nourishing face, expelling toxin and strengthening kidney. The insect dishes of Guangdong Cantonese cuisine are even more varied. Crispy and light "white roasted earthworm", tender and fragrant "fried osmanthus cicada" and "fried banana maggot"? Banana beetle? Sweet and salty "salt and pepper lice", "salt and pepper cricket" and "salt and pepper bamboo maggots"? The insect pupa of bamboo tree tastes faint fragrance, delicious and faint, with a sense of mystery and freshness. There are many kinds of insects in Cantonese cuisine recipes, such as ants, termites, scorpions, silkworm chrysalis and crickets, which are fresh, sweet, spicy, crisp and tender.

People in Shenzhen also love to eat insects. The menu of "Insect Banquet" launched by a hotel in Shenzhen is fresh and attractive. The famous dish "salt and pepper lice" is very distinctive. The meat of lice (also known as osmanthus cicada) is quite delicious. After frying, mix it with salt and pepper and chew it in your mouth. It tastes strange and smells like osmanthus. After swallowing, the teeth and cheeks remain fragrant. "Fried bamboo shoots and pupae" is also unusual. Bamboo shoot pupa is an insect that eats tender bamboo in bamboo forest. Flat and fat, thumb-sized, very fragrant after frying. "Fried queen bee pupa with shredded ginger" is to fry the white and fat queen bee pupa in an oil pan, and then add shredded ginger to fry it, which tastes like milk and cream. It is said that this product has the effects of nutrition and skin care. "Ant pupa fried egg" is rich in nutrition and prolongs life. "Wang Fengbao porridge" is not only delicious, but also has the effects of clearing away heat and toxic materials, strengthening yang and tonifying kidney.

Besides the insect feast in Guangdong, the "fried beetle" in Shandong? Cicada? And the "fried mountain shrimp" at the Manchu-Han banquet? East Asian scorpion? Special insect dishes are also very popular. Now, northern Renye Fang has the courage to taste these "insect dishes", not to nourish the body, but to taste the freshness.