1. Earthen pot;

Different from ordinary hot pots made of metal, earthen pots are baked from a kind of local clay in Tengchong. The bigger difference is that the earthenware pot is made of metal. Pot cooking is unique. Bone soup made from chicken and fresh ribs, with a rich base. It is mainly made of green vegetables and is made with more than a dozen raw materials such as taro, yam, and white radish.

2. Jar Chicken;

This delicacy originated in the late Ming Dynasty and flourished in the early Qing Dynasty. It is braised in a unique porcelain jar or a special casserole and prepared with local raw materials from Tengchong. a delicacy. Its color is golden and jade-like, bright and eye-catching, its color is pure and long-lasting, not stuffy or greasy, you can taste it carefully, the skin is crispy, the meat is tender and the bones are crispy, and the mouth is full of fragrance.

3. Thin bean flour;

The delicious taste of Tengchong thin bean flour comes from its unique production method. Generally, thin soybean flour is made from pea flour, while Tengchong thin soybean flour is made from slurry.

First of all, the pulping needs to be made into two types: clear pulp and thick pulp, and then the two pulps are used to make thin soybean flour. There is also a lot of emphasis on how to eat Tengchong thin bean noodles. A bowl of thin bean noodles should be divided into three parts, one part without seasoning, one part lightly mixed with seasoning, and one part with seasoning. Eat these three parts in turn in varying order. You can taste different delicacies by eating in turns.