Special food:

Three-pointed Baba

Three-pointed Baba is a stewed food in the areas of Jingdong, Zhenyuan, Jinggu, Mojiang and Simao in Simao, which is a good food for the people to entertain. It is characterized by its shape like water chestnut, thinness like cicada, and soft taste. The practice is to select high-quality glutinous rice and rice to be mixed and ground into hanging pulp in a ratio of three to one, and take a small amount of hanging pulp to make mature pulp lumps, and then rub it into the hanging pulp to form a plastic tendon surface. If you eat salty food, make salty stuffing with ham, fresh meat and minced leeks. To eat sweet, make sweet stuffing with white sugar, honey, walnuts, peanuts, sesame seeds and cockscomb oil, then wrap it with gluten, squeeze it with three fingers into a triangle shape like a water chestnut, then use banana leaves as a cushion and steam it in a retort.

Yunnan Pu 'er tea

Pu 'er tea is produced in Xishuangbanna Dai Autonomous Prefecture in southern Yunnan Province and counties along the Lancang River. Pu 'er tea has two kinds: loose tea and tight tea. The loose tea is thick, heavy and brown-red. Tight tea is made of loose tea, with a straight and even shape and named after its shape. For example, rectangular ones are called "brick tea", square ones are called "square tea" and round ones are called "cake tea". Due to the special technology, tea polyphenols, caffeine and other substances beneficial to human health are fully oxidized, so Pu 'er tea has a unique quality, with red and yellow soup, rich aroma, mellow and sweet taste, which makes people feel fragrant and memorable after drinking, and the tea is mild and has good pharmacological effects.

Pu 'er tea has a long history of production and marketing. Pu 'er is a county in the south of Yunnan Province, which is an important commercial market town and tea processing distribution center. Tea produced in Xishuangbanna and along the Lancang River is mostly transported and sold by Pu 'er, hence the name Pu 'er. In the Ming Dynasty, Pu 'er tea was put into books as a proper term. In the early Qing Dynasty, it was recorded in the book Heng Zhi of Yunnan Haiyu: "The name of popular tea is more important than the world. What Yunnan thinks is that there are hundreds of thousands of people who go into the mountains to make tea, and tea customers buy it and transport it everywhere, making every profit." Pu 'er tea is also described in the Chinese classic Dream of Red Mansions. Thus, Pu 'er tea is famous.

purple rice with eight treasures

purple rice with eight treasures is also called "purple glutinous rice" and "bone-setting glutinous rice". Only produced in Simao and Xishuangbanna, Yunnan. Because the granules are long and purple-red, the color of rice porridge is more vivid, so it is named purple rice eight-treasure rice. People like to make eight-treasure rice to eat during the New Year's Festival. It tastes slightly sweet, sticky but not greasy, enriches blood and qi, warms the spleen and stomach, and is suitable for stomach cold and pain, thirst quenching, frequent urination at night, etc. It can be used with herbs to treat traumatic injuries. Purple rice has a special fragrance, and its color is purple-red. After being made into eight-treasure rice, it is soft, waxy and palatable, oily but not greasy, and a variety of flavoring materials form a rare compound delicious. Eight-treasure rice can be used as a folk snack and can also be designed as a beet in various banquets.

dried rice

"dried rice" called by Pu 'er, that is, rolled rice powder called by Kunming and rice rolls called by Cantonese, are all steamed and sold well. Tommy Dried Bean in Pu 'er County, Simao City is well-known. It tastes soft, delicious and fresh and sweet, and enjoys a good reputation in Southeast Asian countries. Anyone who goes to Pu 'er for business or tourism should try it. The method of dried bean tommy is to take local round and full dried peas, grind them into bean flour, filter them into starch after three times, put them in a pot and boil them into paste bean soup, then cut the freshly steamed dried rice into strips, put them into a bowl and scoop in pea batter soup, and add seasonings such as leeks, bean sprouts, ginger and garlic soup, soy sauce, monosodium glutamate, sesame oil and oil pepper, and match them with a dish of pickled radish or pickled Beijing cabbage.

Niu Sapie

In the Dai area of Jinggu County, there is a famous dish that Dai people have used to entertain guests, which is called "Niu Sapie". Its cooking method is quite special. During holidays or happy events, it is necessary to kill the cattle. After slaughtering the cattle, take out the loin of the cattle and roast it with a torch, then cut it into fine shreds, mix it with cooked tripe, add spices such as ginger, garlic, chili pepper, peanut-flavored noodles and Zoco, and then mix it with boiled and filtered beef powder intestine water or bile. The most critical ingredient of' beef skimming' is the beef powder sausage water. City people want to eat "beef skimming", so they use acanthopanax leaves instead of stirring, and the taste is similar. "Beef skimming" is characterized by delicate and delicious taste, pure fragrance and attractive color. It has the functions of invigorating stomach, eliminating dryness and heat, and increasing appetite, and is loved by people.

Stewed fish with fire ash

Stewed fish with fire ash is a unique dish loved by compatriots of ethnic minorities in Simao area, and Lahu people especially like this delicious stew without using a cooker. The way to do this is to take the caught fish back, gut it, remove the offal and dry it, mix the onion, ginger, coriander, garlic and pepper with salt, monosodium glutamate and a little lard, stuff it into the belly of the fish, wrap it with tender banana leaves, cover it in the hot ashes, and stew it for half an hour before taking it out. It tastes mellow and delicious, and emits a strong aroma, which is very attractive.

rotten chicken rice

rotten chicken rice, which is called "Buanaya" in Wa language? It is the most famous dish in the Wa people's menu, and it is also the first-class food for the Wa people. Because it is thicker than porridge and has processed chicken mixed, it is commonly known as chicken rotten rice. The rotten chicken rice of the Yi family is different from ordinary rice. It can be used as both a rice and a dish. In general, it is eaten as a dish. The rotten chicken rice is different from ordinary rice in two aspects: First, it is much softer than ordinary rice, and its characteristic is "rotten"; Secondly, it is a combination of rice and vegetables, and the main raw material is rice.

Chicken Tofu

Chicken Tofu is a traditional famous dish in Simao, and its raw materials are mainly chicken and eggs. The finished product is like tofu, sprinkled with the prepared seasoning such as shredded egg, shredded ham and chopped green onion. When eating, it is tasted with a spoon. It tastes fresh and slightly sweet. It is loved by men, women and children, and has high nutritional value. People who come to Simao like to taste it.

Cold sour ant eggs

In Menglian Dai village, every summer and summer, you can taste a very rich delicacy in protein, which is the cold sour ant eggs, which is sour and refreshing, harmonizing the stomach, promoting fluid production, expelling summer heat and strengthening the body. Acid ant is a kind of slender yellow ant in tropical jungle. Adults have a strong sour taste, and they often build round nests several times larger than melon on bamboo bushes and trees. In late spring and early summer, most of the ant nests are eggs the size of soybeans and white as pearls. Its practice is to take down the nest, remove impurities and adult ants, cook it, add salt, pepper, chopped onion and raw garlic, and mix well before eating. Sour ant egg is the smallest and most fragrant egg in the world, which is rich in protein. The Dai family in Menglian are often used to entertain relatives and friends, and it is memorable after tasting.