Yunnan is a region in southern China. It has a very long history of civilization and a brilliant regional cultural system. It is located in a subtropical climate area and feels like spring all year round. The natural ecosystem and geographical environment are unique. Here are some details for you

Share a complete list of Yunnan’s strange foods.

1. Cow dung hot pot is also called cow dung (biě) hot pot and Baicao soup, which is also made from sheep dung.

First, feed the cows with the finest green grass and Chinese herbal medicines. After slaughtering, take out the undigested food from the cow's stomach and small intestine, squeeze out the liquid, add cow bile and condiments, put it into the pot and simmer it slowly before eating, as a way to serve local guests.

Top quality.

Because of its unique appearance and production, it is called "cow dung hot pot" and has the effect of strengthening the stomach and digesting food.

2. Kusasi is made by connecting cows to the gallbladder. The cow intestines soaked in bile are combined with the undigested grass inside, and the intestines are pounded with an iron rod to make bitter intestine balls.

Then add spiny coriander, fragrant willow, spicy millet, bitter water (some add bear bile), vinegar, green onion, ginger, rice noodles, and cook it into Sa Yue.

3. Chopped food looks fresh, but it’s actually very bloody.

You need to remove the wings and internal organs of the crickets, then chop them into meat paste, mix with onions, ginger, pepper and other seasonings, and make it into a paste before eating.

5. Mojiang Eats Insects Raw Mojiang County is a small town below Simao. It is very legendary and is known as "the hometown of Hani, the city of return, the home of twins" and "the place where the sun turns".

The most famous thing about this place is the "Hundred Insects Feast". I believe that although many people have eaten some processed insects, have you ever seen eating them raw? 6. Rock honey Rock honey is a rock that nests on cliffs.

Bee spleen crystallized honey is formed after rock bees abandon their nests, and the remaining honey spleens in the nest undergo several processes of natural frost, appropriate temperature, and natural air drying, so it is relatively rare.

Its shape is the same as raw honey with spleen, the waxy spleen is clearly distinguishable, the taste is fragrant, sweet and slightly sour, and the color is off-white or yellow. There are many small holes in it, which are honeycomb-shaped, and there are some moss stuck to it.

7. Cold Sour Ant Eggs Ant eggs should be considered the smallest eggs in the world. It takes tens of thousands of ant eggs to make this delicacy.

In Banna, March and April are the best seasons to pick out sour ant eggs.

Local residents remove the impurities from the sour ant eggs and wash them.

Use lard to fry the chili, garlic, salt and other ingredients until yellow, add water, wait until the water boils, pour in the sour ants, cook for about 20 minutes, put it into a bowl, and it is ready to eat.

8. Baiwang "Baiwang" of the Dai ethnic group is a dish "cooked" with fresh blood.

First, chop the seasoning into fine pieces and place it in a basin. Place it under the neck of the pig or chicken to be killed. When you draw the knife, the blood spurts into the basin. Use a wooden spoon to stir continuously until the boiling blood turns into solidified plates.

The process of tasting can be called "bloody". You can easily put it into your mouth one by one with a spoon. When the wonderful taste permeates all the taste buds in the entire mouth, you can take a breath and slide down your throat. Although it is smooth and soft, it melts in your mouth, but you will never forget it.

Don't look at other people's blood-red lips to avoid making mistakes because of reference. Even being shocked or trembling is rude and country style.

9. Pu'er Blood Mixed with Meat Blood mixed with meat is a special snack of Pu'er Lancang people. It is said to be mixed with blood and meat. In fact, the meat is cooked in advance, but the blood is raw.

Some people may feel scared after seeing it. In fact, the taste of meat mixed with blood is very good. It contains many seasonings, such as ginger, garlic, chili pepper and some wild spices.

During the mixing process, spices such as chili peppers also have a sterilizing effect, so the meat mixed with blood can be eaten with confidence.

10. Dali rawhide Dali rawhide is a traditional dish of the Bai ethnic group in Yunnan. The high-quality rawhide uses pig hind legs, tenderloin and waist as the main ingredients. It is chopped finely without being broken into pieces. It has not undergone any aging processing and is dipped in a special dipping sauce.

Water, fresh and delicious, full of fragrance.