Chuxiong: Wild mushrooms, Yi cuisine.
Dali: Bai three tea, milk fan, live fish cooked in the river, seaweed in Erhai Lake, meat rake bait, and barbecue bait block.
Lijiang: Lijiang Baba, butter tea, bean jelly, Yongsheng oil tea, preserved ribs, spirulina, green thorn fruit and glutinous rice sausage.
Diqing: Buttered tea, highland barley wine, Tibetan bacon and dried milk.
Xishuangbanna: Dai people burn dry food, fresh bamboo shoots, ant eggs, wild mushrooms and Dai bamboo rice.
Baoshan: Pupiao sugarcane, Tengchong "big rescue rack" (fried bait block), Tengchong bait wire, Baoshan mung bean, and rolled powder.
Dehong: Dai cuisine, tropical fruits, spilled bread, Dai bamboo rice, pickled Luda and mangshi pickles. Zhaotong: Gastrodia Stewed Chicken, Zhaotong Sauce, Cui Hua Tea.
Qujing: Xuanwei ham, walnuts, potatoes (with special taste) and sesame seeds.
Wenshan: Sanqi Stewed Chicken, Sour Soup Chicken, Wild Mushroom.
Red River: Mengzi Crossing the Bridge Rice Noodles, Jianshui Roasted Tofu, Kaiyuan Xiao Juan Powder.
Yuxi: Jiangchuan Sancai, anti-wave fish, Chengjiang lotus root starch, copper pot fish, bighead carp, small rolls of rice flour, cold rice noodles, preserved wax gourd, oil-marinated rot, tofu sugar, oil chicken fir,
Pu 'er: Wild vegetables, ethnic dishes and dry rice.
Lincang: Thin bean powder, rotten chicken rice, yunnan black tea, Babajuan.
Nujiang River: Nujiang Fish, Ramadeng Pomegranate, Bingzhongluo Chestnut, Slate Baba, Gongla.
Lugu Lake: grilled fish, roast suckling pig, highland barley crisp and clang wine.