Chuxiong's delicacies include: Yuanmou roast suckling pig, Dai-flavored sprinkled pork, Chuxiong mutton soup pot, double cypress cooked mutton, Mouding beggar chicken, South China cold pine mushrooms, buckwheat Baba, buckwheat rice, Mouding fermented bean curd and so on. The roast suckling pig of Chuxiong Yi nationality is a traditional delicacy with local characteristics. Yuanmou and Lufeng are the most distinctive areas. Yuanmou roast suckling pig is to put an iron bar on the slaughtered pig, put it on a charcoal fire and bake it. While baking, it turns over and spreads spices and seasonings until the skin is yellow and the meat is cooked.

Sapi (Dai flavor)

"Sa" is a Dai language, which means cold salad in Chinese. The Dai method consists of dipping in water and side dishes, such as lemon, beef and so on. The side dishes include Dai-made fine rice noodles, cucumbers, acanthopanax senticosus, water dishes, bitter bamboo shoots and horseshoe dishes.

Chuxiong mutton soup pot

Whole lamb soup pot is a traditional flavor food of Yunnan people, and it is a very popular food. The whole lamb soup pot is not fishy, nutritious and suitable for all ages. Its taste is fragrant, the meat is mellow, fresh and thorough, and the bones are not separated.

Double cypress and stone-boiled mutton

The raw material is sliced mutton with pepper and tsaoko. Cooking method: use charcoal fire to burn linen stone red, and then put mutton on it to cook. Features: fresh and delicious, no fishy smell.

Mouding beggar chicken

Mouding beggar chicken is made of citronella and fragrant and tender guinea fowl, which are marinated and cooked with charcoal fire of folk orders for more than three hours. It is characterized by its fragrance and delicious taste.