1. Lijiang Baba: Stir-fry sesame seeds until brown, mix them with white sugar, 2g pork fat and rose sugar for later use, mix 1g baking soda and appropriate amount of water, add them into flour, knead them into long strips on a chopping board, roll them into thin strips, then evenly coat them with 6g pork fat, roll them into tubes by hand, and cut them into 1 sections.

2. Steamed chicken: Steamed chicken is one of the famous dishes in Yunnan, which is made by steaming chicken through the nozzle in the middle of the steamer. Because the soup is condensed by steam, the umami flavor of the chicken is less lost in the process of steaming, so the steamed chicken basically maintains the original flavor of the chicken.

3. Hot pot with preserved pork ribs: steam the preserved pork ribs to 8% maturity, prepare a casserole or stew container, add a little chicken essence, pepper and salt to the bottom of the pot, add leek root, tomato and celery in turn, and finally add the preserved pork ribs, then add water, and simmer until the ribs are cooked.

4. Naxi grilled fish: firstly, the belly of the fish is sliced and the internal organs are taken out, then it is marinated with salt, pepper and spiced powder for a while, and then it is baked in an iron pan with slow fire, and then it is fried in an oil pan until the taste is absorbed.

5. Tile fish: The cooking method of tile fish is very special. First, fresh crucian carp is added with various seasonings and spices, and then the fish is placed on a special tile and cooked for two hours with slow fire. Tile fish tastes delicious but not fishy, fragrant but not oily, and its meat is tender. It is still edible both hot and cold, and is deeply loved by the public.