Ethnic minority cuisines are as follows:

1. Mongolian special diet: roasted whole sheep

Roasted whole sheep is a healthy and environmentally-friendly green food in the meat product diet, with golden and shiny appearance, brown and crisp external meat and soft and tender internal meat. The mutton smells fragrant and unique.

2. Hui nationality's special diet: Dried beef

Dried beef is a common preserved beef food in Yunnan, Guizhou, Sichuan and Chongqing, and it is the most common preserved and eaten by Hui people in Yunnan.

3. Tibetan special diet: Ciba

Ciba is the Tibetan transliteration of fried noodles. When you are a guest in the home of a Tibetan compatriot, the host will definitely bring the guests fragrant milk tea and Ciba, golden butter and milk-yellow "qula" (casein) and sugar.

4. Miao nationality's special diet: fish in sour soup

The sour soup used in fish in sour soup is brewed with spring water and fragrant glutinous rice, which is unique in taste, sour and delicious. Fish comes from fresh live fish, and the meat is tender. After this dish is made, it tastes slightly sour, fresh and refreshing.

5. Yi people's special diet: Pipa meat

Pipa meat has a long history of making and preservation. If it is not cut, it will not change its taste for three or four years. Pipa meat is transparent in color, delicious in color and unique in flavor. It is an excellent dish for Tibetans and Yi people in Diqing to wait for guests and use at home.