Features: It has a unique Mosuo flavor, with the fragrance of papaya. Can nourish yin, tonify deficiency and whiten skin.

Raw materials: three crucian carp, 60g pigskin, 20g wild Chaenomeles, each of Codonopsis pilosula and Lycium barbarum 1 0g, 20g coriander and broth1liter.

Ingredients: salt, chicken essence and pepper.

Production method:

1 Boil pigskin in water 10 minute, fry it, and then boil it in water for 3 minutes.

2 Fry the fish and put it into the stock, then add the papaya, codonopsis pilosula and Lycium barbarum to cook together.

3 Add salt, chicken essence and pepper and cook for 3 minutes on medium heat. Season with water when eating.

Remarks: Dip in water-Mix a proper amount of salt, monosodium glutamate, chopped chives, chopped garlic, coriander and Chili noodles, mix well and put them in a bowl for seasoning. Dip the food according to your personal taste when eating. This is the most common way of seasoning Yunnan cuisine.