1. Black tea roasted pork: Black tea roasted pork is a special delicacy in Cangyuan, Lincang. It combines the fragrance of tea and the deliciousness of meat. It is fat but not greasy, fragrant and delicious. It is a delicacy with unique flavor.

2. Stewed Beef: Selected Cangyuan black beef and simmered for a long time with local spices. It is soft but not rotten.

Boil the beef cubes in a pot of cold water over medium heat for a while. Pour out the bleeding water and wash it. Use a large casserole to put the beef cubes in, fill up with water, add scallions, ginger slices, and Shaoxing wine and bring to a boil. Skim off the foam.

Use low heat to keep boiling but not boiling, simmer for 3 hours until crispy, remove the onion and ginger, add carrots, simmer until crispy, sprinkle with pepper and minced celery.

3. Slate buckwheat cake: Made from Lincang tartary buckwheat noodles and baked on slate.

Find a very flat stone, bake the stone on the fire pit, burn the bark of rat walnut tree to make ashes and mix it with water. After filtering, pour it into the buckwheat noodles and stir, then spread it on the stone board and bake it to make tartary buckwheat.

Daddy.

4. Wa sour meat: Wa sour meat is a snack in Cangyuan Wa Autonomous County.

Soak the beef in rice washing water, then wash it with clean water, slice it, put it into a vat, add pepper leaves, salt and rice, mix well, put it into a clay pot, compact it, and cover it.

Use plant ash and mud to seal the mouth of the jar and marinate it for more than one month to make sour meat.

5. Thin bean flour rice noodles: Thin bean flour rice noodles are one of Lincang’s special snacks.

It is made with pea flour and rice noodles as raw materials and seasoned.

Mix the pea flour into a slurry and filter it, then cook it into gruel and stew it for later use. Cover the boiled rice noodles with the thin bean flour and mix with sesame seeds, ginger, oil chili, pepper oil, minced garlic, green garlic leaves, MSG, soy sauce, etc.

The food tastes delicious.

6. Dianhong old tea soup: Dianhong production system uses the fresh leaves of excellent Yunnan large-leaf tea trees, which are first made into finished tea through withering, rolling or cutting, fermentation, drying and other processes.

It is then processed into Dianhong Gongfu tea, and then kneaded and cut into Dianhong broken tea, all done by hand.