Yiliang roast duck, a specialty food and snack in Yunnan, has been famous in central Yunnan more than 60 years ago, among which Dog Street roast duck is the best. The preparation method is: first make a hole in the duck with all its feathers removed from the armpit, replace the internal organs, cut off the feet and add seasonings, blow air between the skin and meat of the duck, blow the duck body, and then hook the duck with a wire The neck is slowly baked in the furnace. The fuel for baking must be aromatic pine hair knots. Coated with honey water, lard and duck fat while roasting, the roasted duck meat is crispy and tender, the skin is yellow and crispy, sweet and fragrant. If eaten with scallions, sweet sauce or pepper and salt, it will have a unique flavor. Lunan Braised Fu, also known as fermented bean curd, is a non-staple food made from pickled tofu. Lunan Braised Fu is bright in color, red and yellow, fresh and sweet in taste, delicate and stale, fragrant and delicious. It ranks among the best pickles in Yunnan Province and is one of the high-quality products of Yunnan Province in 1980. Lunan Braised Rot is produced in Lunan Yi Autonomous County, Yunnan Province. Here, the Keste terrain is developed, the mountains and rivers are quiet, the scenery is beautiful, and the world-famous stone forest is located here. Lunan Braised Fu is said to have a history of more than a hundred years. The water of the Bajiang River originating from Heilongtan in this county and flowing through the county is clear and sweet. This water is used to make tofu with very good quality and unique flavor. This high-quality tofu follows the traditional production process, and is carefully formulated and naturally fermented. The processed braised tofu is neat in shape, red and yellow in color, delicate and elastic, delicious, and has excellent color, aroma and taste. A good accompaniment to meals, it can increase appetite and help digestion, making people never tire of eating. It has always been loved by people of all ethnic groups in Yunnan. Lunan braised rot is generally produced in winter, stored in spring, and sold in summer. Due to its excellent and stable quality, it is sold well throughout the province. Xuanwei ham is one of the famous specialties of Yunnan Province. It is famous at home and abroad for its unique flavor and is as famous as Zhejiang Jinhua ham. Xuanwei ham is named after it is produced in Xuanwei County. 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 sections, 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". Xuanwei ham is famous both at home and abroad. It won the gold medal at the International Panama Exposition in 1915 and became one of the first famous specialty foods in Yunnan Province to enter the international market. In 1923, the national food competition held in Guangzhou was well received by people from all walks of life. At this meeting, Dr. Sun Yat-sen tasted Xuanwei ham and found it fresh in color, tender in texture, sweet in taste, and not greasy after eating. He highly praised it and left an inscription of "Drink and Eat Virtue" to make Xuanwei ham. The factory that became the canned "Yun Shan" was also named "Dehe Can Factory". Since then, Xuanwei ham has become famous and is exported to Southeast Asia, Hong Kong and Macao, and is now also exported to Japan, some European and American countries. Three-course tea Three-course tea is a unique way of drinking tea for the Bai people in Dali to entertain guests. According to legend, it was originally a tea-drinking ceremony used by the ancient Nanzhao king to entertain distinguished guests. It was later spread to the people and continues to this day. The characteristics of the three-course tea are: one bitter, two sweet, and three aftertaste. The production method is: first put high-quality green tea into a sand pot and then bake it over fire. When it is brown and fragrant, pour in a little boiling water. After the foam disappears, simmer it for a while. When the tea turns amber, pour it into a tea cup and drink it. , this first tea is called Toudao Bitter Tea. Then pour boiling water into a small jar, add sugar, walnut kernels, sesame noodles, etc., boil it and drink it, which is called Erdao sweet tea. In the third course of tea, roasted milk fans, brown sugar, honey, cinnamon, rice crackers, Sichuan peppercorns, etc. are put into the tea, which is called the three-course aftertaste. Solima wine is also a unique drink in Tibetan areas, commonly known as "Tibetan wine", and some people also call it "Tibetan beer". Its production process is not complicated; stir-fry the green pear ingredients, add the distiller's yeast, and steam it in a large barrel for seven days. When using it, connect a small tube from the waist of the barrel and drink it, which is a bit like the way wine is made in Western Europe. The taste of wine is mild and tranquil, but don't be greedy, because once you are drunk, it will be difficult to wake up. 〖Steam Pot Chicken〗 "Steam Pot Chicken" is a famous dish unique to Yunnan, with a long history and long-standing reputation. As early as the Qianlong period of the Qing Dynasty, steam pot chicken was popular in southern Yunnan. According to legend, Yang Li, the chef of Fudeju in Jian'an Prefecture (now Jianshui County), invented the way to eat it. That year the emperor inspected Jian'an. In order to please the emperor, the prefect issued a notice asking for delicacies, and the selected ones were rewarded with 50 taels of silver. Yang Li's family was poor and his mother was seriously ill. In order to get a heavy reward, he combined the local methods of eating hot pot and steaming steamed buns to create a steam pot. Regardless of the risk to his life, he climbed to the top of the Swallow Cave to collect bird's nests and made a bird's nest steamed dish. Pot chicken application. Unexpectedly, the steam boiler was stolen, and Yang Li was accused of deceiving the emperor and wanted to behead. Fortunately, the emperor found out the truth and spared Yang Li's death, and renamed Fudeju "Yang Li Steam Pot Chicken". Since then, steam pot chicken has become famous and has become a famous dish in central Yunnan. At that time, the cooking method of steam pot chicken was very simple, but the taste was very mellow. In 1947, the method of eating steam pot chicken was introduced to Kunming. The first restaurant specializing in steam pot chicken was opened on Fuzhao Street at that time, named "Cultivation of Zhengqi", which is now "Dongfeng Restaurant". The tableware for the steam pot chicken must be made from Jianshui earthenware steam pot for the best taste. The Jianshui steam boiler has a simple appearance and a unique structure. It has an oblate belly and a hollow tube in the middle. The steam enters the pot along this tube. After being cooled by the boiler cover, it turns into water and drips into the pot to become chicken soup. After two or three hours, the meat cake will be separated from the bones and you can eat it. The chicken pieces will be fresh and tender and the soup will be sweet. When cooking steam pot chicken, you must choose local chickens. And the chicken is not good if it is too big, too small, too fat, or too thin. The fat is too greasy, and the thin chicken will not look fishy. Use tender chicken that is just about to lay eggs. Hens or young roosters that have just started crowing are best. The ingredients are very simple, just a few slices of ginger, a few green onions, a little pepper, and refined salt. When eating, you should pick out the onions and ginger, leaving only the fishy taste, which is fresh and delicious.