1. Xuanwei ham is one of the famous local specialties in Yunnan Province. It is named after it is produced in Xuanwei.

Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin, thick flesh and moderate fatness; when cut into a cross section, it has a strong aroma and bright color, the lean meat is bright red or rose, the fat meat is milky white, and the bones are slightly pink, like

The blood is still moist.

Its quality is good enough to represent Yunnan ham, so it is often called "Yunnan ham".

2. For fried pea flour, use dry peas, grind and peel them. First, soak the high-quality peas in water and remove the shells. After soaking in water, grind them into a slurry, filter them with a sieve, and then put the slurry water into the pot.

Slowly cook it over a slow fire until it becomes a paste. After cooling, it becomes pea flour.

Mix it with water and grind it into a slurry, filter and boil it to form a paste, and condense it back after cooling.

The texture is delicate and tender, the color is turmeric, and the taste has the special aroma of peas. Cut the pea powder into small pieces with a knife, shape it with a knife, and cook it before eating it hot or cold.

Put it into a pot and fry it with a mixture of sesame oil and cooked lard. When it is half cooked, take it out and let it dry. Then put it back into the pot and fry it until it is cooked. Take it out.

3. Steam pot chicken is one of Yunnan’s famous dishes. It was popular among the people in southern Yunnan more than 2,000 years ago.

Jianshui produces a unique earthenware steamer called "steam pot", which is specially used to steam food.

The method of making steam pot chicken is to wash the chicken and then chop it into small pieces. Put it into the steam pot together with ginger, salt, green onions and grass fruits and cover it. The steam pot is placed on a soup pot filled with water and covered with gauze.

Seal the gaps to prevent steam from leaking, then put it on the fire to cook.

After the water in the soup pot boils, the steam will gradually steam the chicken through the steam nozzle in the middle of the pot (usually it takes 3 to 4 hours).

Since the soup is condensed by steam, the umami flavor of the chicken is less lost during the steaming process, so the original flavor of the chicken is basically maintained.