The strange dish names I have heard are not like "my hand running through your black hair" or "couple's lung slices". My weirdness is more special.

I find it strange that the names of the dishes do not correspond at all and there is no basis for guessing, such as the following (when you see each dish name, you may wish to cover the following and take a guess. They

What is most likely): Will-o'-the-wisp green This is a cold appetizer and a Yunnan dialect that describes oneself as being annoyed.

There is no limit to the ingredients, but there must be chili peppers, and most of the time Yunnan millet chili is used. All ingredients are chopped into small pieces (or shredded). In addition to millet chili, there are also common ingredients such as coriander, ginger, green onions, etc., with soy sauce.

When marinated with , salt and balsamic vinegar, it is so spicy that it goes very well with rice.

Qinglong Crossing the Sea Soup The so-called Qinglong Crossing the Sea is just a green onion or coriander, floating alone on the surface of a bowl of brown soup. The soup is made with dried pickled vegetables unique to Yunnan. First, the dried pickled vegetables are cooked.

Fry salt in a pot until fragrant, then add garlic cloves and millet and stir-fry until fragrant. Pour in water immediately and bring to a boil. Wait until the dried pickled vegetables soften and become sour, then add garlic or coriander.

When eating in Yunnan, especially in Tengchong, if someone serves you a bowl of soup like this, don’t feel like you’re being fooled. This is how the locals eat. Paired with rice and the local fried bait cubes, it’s quite delicious.

Delicious, spicy and sour, doubles as a meal.

Dajiujiu Dajiujia is a dish name that can be found in many places, such as Dajiujia in Shouxian County, Anhui Province, and Dajiujia Dajiujia, Tengchong, Yunnan Province. The former is an oily crispy burrito, and the latter is a fried rice product called

Fried bait cubes.

The former is said to have rescued Song Taizu Zhao Kuangyin, while the latter rescued Emperor Zhu Youlang of the Southern Ming Dynasty who was exiled in southwest China and Myanmar.

When you hear the name, you probably think it has something to do with the head of an animal. It may be a pig's head or a sheep's head. However, the two dishes with this name I have encountered are related to pig's head, sheep's head, or any head.

It doesn't matter.

One originates from Taiyuan, Shanxi, and is actually a kind of medicated mutton soup. In addition to mutton, there are also lotus root slices, yam and other ingredients mixed with medicated food to cook it into a thick pot.

Served with pickled leeks and siomai, it is Lao Taiyuan’s specialty breakfast.

The other is a specialty snack in Tengchong, Yunnan. It has many and mixed ingredients, such as egg shreds, glutinous rice cake slices, chicken breast, ham, tofu shreds, rock sugar, diced pork, etc. Pour in sweet white wine and mix with it to taste.

It's a bit hard to accept, the combination of sweet and salty, but once you're used to it, it's fine.

Volcano Hot Sea This is a kind of hot pot, which is not difficult to guess, especially in Tengchong, Yunnan, a place with both volcanoes and geothermal hot springs.

The locals call this pot a pot. It is a must-have when serving wine and entertaining guests or during New Year and festivals. It is rich in content, including meat and vegetables, and is eaten layer by layer. The pot used is a local clay pot.

It's quite delicious when eaten with dipping sauce made from dried pickled vegetables.

Ghost chicken is a kind of shredded chicken mixed with lemon juice, millet pepper, and Burmese coriander. It is a cold dish and is very appetizing. It is popular in Xishuangbanna, Yunnan.

Local people like to use silky chicken to make it. The chicken bones and skin are black, which may be why it got its name.

Sapi is a kind of Dai cold dish. It can be simply thought of as cold rice noodles, but the ingredients are not simple. The first is the dipping sauce. Use half a bowl of lime juice and add a little cold boiled water, then add chopped leeks and spicy millet, and add salt.

spare.

The side dishes are unique thin rice noodles, shredded roast beef and dried beef. This is the basic recipe of lemon skewers. There are also bitter skewers, fish skewers, etc. The bitter water from beef gall is used as a dipping sauce for fish.

Sapi is raw fish meat for dipping.

Pauluda is a specialty drink originating from Myanmar and popular in the Dai inhabited areas of Xishuangbanna and Dehong in Yunnan. The main ingredients are Burmese dry bread, Burmese condensed milk and coconut milk. It is very fragrant.

La Tiaozi is a specialty pasta from the Northwest region.

When I heard it for the first time, I really thought too much...pi spicy red Xinjiang food, Pi refers to Pi Yazi, which is onion, spicy refers to pepper, and red refers to tomatoes. The three are combined

Cut into strips cleanly, mix the ingredients and it’s ready.

Mianfeizi and rice intestines are both northwest specialty snacks. Mianfeizi is made by filling clean sheep lungs with washed gluten water, cooking them, and cutting them into pieces.

Rice intestines are made by stuffing clean sheep intestines with haggis stuffing mixed with pepper, cumin powder, etc., sealing them and cooking them before eating. Generally, outsiders cannot challenge it for the first time.