Yunnan has a relatively special geographical environment. The highest altitude is more than 6,700 meters, and the lowest is only a few dozen meters. It also has a relatively large number of ethnic minorities, so it has a variety of different eating habits.

Because my hometown is in the northeast of Yunnan, but I often live in the southwest of Yunnan. I travel back and forth across the entire Yunnan every year, and I can often eat delicious food from all over Yunnan.

According to my understanding, the dietary characteristics of Yunnan can be divided into two categories based on geographical factors: 1. The eating habits of northeastern Yunnan (including eastern and northern Yunnan, bounded by Chuxiong) are roughly the same, and the taste changes are not great.

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They all like to eat spicy food. Although it is not as spicy as the Sichuan food, the taste is closer to the Sichuan flavor. I always like to put some Sichuan pepper in the stir-fry.

And they don’t like to eat sour food very much, and even if they do, the food they eat is relatively bland.

The most obvious difference from southwestern Yunnan is that people in northeastern Yunnan basically have a dish called Tancai (dish cooked without oil, salt, or any seasoning) on ??the table, but no one eats this kind of dish in southwestern Yunnan.

They can't stand the taste.

2. Southwest Yunnan (including western Yunnan and southern Yunnan) is mainly the gathering place of ethnic minorities. The ethnic minorities in Yunnan mainly gather in this direction, and there are many more ethnic minorities than in northeastern Yunnan.

Their taste is mainly sour and spicy, and they rarely eat spicy food, which means they basically don’t eat Sichuan peppercorns, unless some special dishes put some Sichuan peppercorns in them.

Sourness is indispensable. There are sour seasonings in fried and boiled dishes.

Their hot and sour flavors are more obvious, and they also eat spicier food than people in northeastern Yunnan, especially the Dai flavor.

Due to the geographical environment, people here are better at eating various wild vegetables.

Of course, Yunnan’s food culture is always inseparable from “homesickness”.

I don’t know whether it’s because “the soil and water support the people” or the love for home flowing in the blood of Yunnan people. In many cases, the taste of hometown is unmatched by any delicacies from the mountains and seas.

Having been away from home all year round, I am used to the tastes of other places, which may not be worth a plate of fried potatoes, a bowl of authentic marinated meat, or a pot of ordinary pig's feet in sour soup.

Yunnan’s food culture is simple but full of affection.