The delicious food in Xinlong County includes tuotuo meat, blood sausage, fragrant pork leg, stir-fried radish, stewed chicken with dangshen, etc. 1. Tuo Tuo Meat: It is a signature dish for Yi people to celebrate holidays and entertain distinguished guests. Its meat pieces are huge and generally square, so it is called Tuo Tuo Meat, which is slag-melted, fat but not greasy at the entrance and tender in taste. 2, blood sausage: the production of blood sausage is extremely simple. When eating, it does not peel off, and the fragrance is soft and tender. It is both bloody and not greasy. The cooking method of blood sausage is also unique.

1. Tuo Tuo Meat: It is a signature dish for Yi people to entertain distinguished guests on holidays. Its meat pieces are huge and generally square, so it is called Tuo Tuo Meat, which is slag-melted, fat but not greasy at the entrance and tender in taste.

2. Blood sausage: The production of blood sausage is extremely simple. When eating, it is not residue-free, peeling, soft and tender, bloody and not greasy. The cooking method of blood sausage is also unique.

3. Xiangzhutui: It is a famous product in Xinlong area. It is delicious and delicious, and it is a good food for festivals and entertaining guests. Every winter, every household has to slaughter fat pigs. In the past, most of the pigs were tied up on all fours, and a hole was made in the chest with a knife. After the pig was killed, the knife was sewed, and the pig hair was burned up repeatedly with hay, and then it was cut open to peel off its fat and lean meat.

4. Stir-fry the round root radish: The round root sauerkraut contains various vitamins and minerals needed by the human body, and the method is simple. Round root sauerkraut is unique and has its own flavor. It is a favorite dish of Danba for all ages.

5. Stewed chicken with Radix Codonopsis: a perennial herb of the genus Codonopsis in Campanulaceae, with a cylindrical or oblong cone-shaped root, 3-6 cm long, swollen at the top of the root, with many tumor-like stem marks, commonly known as lion's head or lion's head.