1. Chuxiong whole lamb soup pot

Chuxiong black goat has good meat quality and sweet and tender taste, which is the best ingredient for making Yi mutton soup pot. Whole sheep soup pot pays attention to the word "whole". When cooking, it is better to have sheep head and feet with skins. All the sheep blood, mutton offal and mutton are cut into pieces and cooked in one pot. When the fire is boiled and the fragrance overflows, move it to a small fire and cook it slowly. After cooking, you can eat it while cooking. The whole sheep soup pot is more fragrant as it is cooked, and it has no pungent smell, and the soup is white, rich in flavor, fragrant in meat and rich in nutrition. Only salt is put when cooking, and spices such as pepper, Chili noodles, coriander and mint are put when eating.

2. Wild Mushrooms in Chuxiong

Chuxiong people eat mushrooms, and there is no established rule. Except for some taboos about food, how to cook depends on their own preferences. However, whether it is stir-frying or cooking soup, Chuxiong people will add a few pieces of their own pickled ham to taste when cooking mushrooms. The ingredients are simple and the method is simple. Over time, wild mushrooms with ham have become Chuxiong people's favorite way to eat, and the delicacy of mushrooms and the smell of ham are integrated.

3. Three wonders of Nanhua Shaqiao

Nanhua Shaqiao has three wonders, stinky tofu, thousand pieces of meat and fish with Chinese sauerkraut. Stinky tofu is tender and delicious after being fried, and it smells fragrant. When dipped in a little special water, it is crispy in appearance and tender in interior, which is memorable. Thousands of pieces of meat are bright in color, slightly sour in fragrance, thin slices of meat taste fat but not greasy, and become sweet and sour under the fumigation of pickles; Fish with Chinese sauerkraut is fresh but not fishy, tender but not broken, and fish soup is sour and sweet, which is extremely delicious.