Ninglang delicacies include Tuotuo Meat, Lugu Lake Sake, Buckwheat Baba, Chuigan, Shancai, Lijiang Chicken Zongzi, Lijiang Matsutake and so on.

1. Tuo Tuo Meat: Tuo Tuo Meat is a traditional delicacy in Yi people's residential areas, which is called "black feet" in Yi language, which means pieces of pork.

2. Lugu Lake sake: Lugu Lake sake is a specialty of ninglang county, Lijiang City, Yunnan Province. Lugu Lake sake is made of precious yam, and it is made from corn, bitter buckwheat, wheat and high-quality mountain spring water.

3. Buckwheat Baba: Buckwheat Baba is a dish in Xiaoliangshan area of Ninglang, and it has become a local flavor food.

4. Blowing liver: Blowing liver is a common practice of pig liver in northwest Yunnan (Bai, Yi, Naxi, etc.). It is a dish that fresh pork liver is blown to the maximum with the inserted straw, then the straw is removed, the swollen pork liver is steamed in a steamer, cooled, sliced, and mixed with coriander, soy sauce, vinegar, pepper, monosodium glutamate and salt.

5. Pennisetum: Pennisetum is a perennial and evergreen perennial plant in Cruciferae. Its roots, stems, petioles and leaves are rich in amino acids and trace elements needed by human body, which is spicy and fragrant, and it is a wild medicinal and edible plant.

6. Lijiang Chicken Zongzi: It is the best among all kinds of local fungi in Lijiang. Among Yongsheng, Huaping, Ninglang and Lijiang counties in Lijiang, Yongsheng produces the most, followed by Huaping.

7. Lijiang Tricholoma matsutake: the scientific name is Tricholoma matsutake, which is also called "Yumaoluo" in Naxi language. It is a delicacy among local fungi in Lijiang, and its products are mainly exported by Lijiang by air, including fresh goods and salted ones. Tricholoma matsutake is rich in crude protein, crude fat, crude fiber and vitamins B1 and B2.