The ranking of specialty delicacies in 16 states and cities in Yunnan has been released. See where your hometown cuisine ranks?

No. 16 Chuxiong Yao An Squab Yao An has been raising pigeons for hundreds of years. Almost every household in the dam area raises pigeons.

There is also a special pigeon market for trading on the streets of Dongchuan Town. There is an endless stream of buyers from inside and outside the province. An average of 200,000 to 300,000 squabs are on the market every year.

The newly hatched pigeons are called squabs before their fur grows and leaves the nest.

The meat of squab is tender and crispy, not fat or greasy. It is not only a delicacy on the table, but also can be used as medicine. If it is stewed with Bai Fu slices to make "Ginseng Fu Soup", it has a miraculous effect of nourishing the blood. It is commonly known as "Meat Ginseng" and is good for treating the body.

Asthenia, neurasthenia, the effect is very good.

No. 15 Wenshan Guangnan Bean Paste Pork Wenshan people rarely eat sweet food on their dining table, but there is a sweet dish in the traditional menu? Bean Paste Pork.

This dish comes from Guangnan, Wenshan. 200 years ago, foreign officials or merchants who liked sweet food brought sweet food to the tables of Guangnan people, and it has been preserved and passed down to this day. This dish embodies the culture of the mainland and the ethnic minorities on the frontier.

The exchange and integration of cultures in taste.

Pork with red bean paste is a famous traditional dish in Guangnan and has a production history of more than 200 years.

Because it is crystal clear, delicious and sweet, oily but not greasy, tender and delicious, it is often praised by guests at banquets.

Pork with bean paste has been popular in Liancheng, an ancient county in Guangnan for more than 200 years. Nowadays, this unforgettable famous dish is also served at Babao’s banquets.

No. 14 Xishuangbanna Pineapple Purple Rice Pineapple purple rice is the most characteristic glutinous food of the Dai people.

When making it, first soak the purple glutinous rice in water for seven to eight hours, then wash it and mix it evenly with the minced pork. Use a knife to cut a cover on the top of the prepared pineapple, then remove the heart of the pineapple and put it in.

Add the purple glutinous rice, cover it with the cut-off lid, and steam it in a steamer until it emits an attractive aroma, then it is ready to eat.

It tastes sweet and delicious, and has the effect of nourishing blood and moistening lungs.

No. 13 Lincang Wa Chicken Rice. Wa Chicken Rice is Lincang’s special delicacy.

Chicken rotten rice is made by mincing fresh and tender black-bone chicken and putting it into a pot with new grain rice. Then add fennel leaves, green chilies, spicy seasonings, Awa coriander, onions, garlic, coriander, mint and other seasonings and cook for a while.

That’s it.

Its color is bright, its taste is glutinous, smooth and fragrant, and it is unique.

Anyone who has been to the Wa area or has lived in the Wa area is no stranger to the Moniyabulao chicken rice. It is the crystallization of the collective wisdom of the Wa people. It is a favorite food of the Wa people and a favorite food of the Wa people.

Delicious food to welcome guests.

No. 12 Dehong Jingpo Ghost Chicken Jingpo Ghost Chicken. Historically, the Jingpo people have animistic religious beliefs, and ghost chickens are Jingpo people who use chickens as sacrifices. After sacrificing to ghosts and gods, they slaughter the chickens, cook them and let them cool.

Tear it into pieces and serve it outdoors with minced ginger, garlic, Burmese coriander, lemon leaves and other related ingredients, and add salt, monosodium glutamate, soy sauce and other seasonings.

In the past, only Shanguan (the leader of the Jingpo tribe) and nobles could enjoy this dish.

In order to eat this delicacy often, the clever Jingpo people put "ghost chicken" on the dinner table as a delicacy for entertaining guests.