1. Tuo Tuo Meat - Talking without wine is not energetic, and without Tuo Tuo Meat it is not like entertaining guests.

People who have been to the Yi area in Xiaoliangshan often talk endlessly about the Moss people’s hospitality delicacy, tuotuo meat, when recalling their trip to Liangshan.

The Liangshan Yi people are an industrious, simple and hospitable nation. Tuo Tuo meat is an indispensable first-class delicacy for the Yi people to entertain guests.

The Yi people often say that talking without wine is not energetic, and eating without meat is not like entertaining guests.

It can be seen that Tuo Tuo meat plays an important role in the dietary life of the Yi people. In the daily life of the Yi people, Tuo snake meat is inseparable from festivals, weddings and funerals.

2. Braised haggis has always been something that was not taken seriously by people, but after careful cooking by the Yi people, it has become a very popular food.

The uniqueness of the method here lies in the processing of sheep lungs. Fill the sheep lungs with water, then pour it out, repeat this several times until the lungs are white in color, and then pour in the batter after washing off the gluten to make the sheep lungs full.

Hang and squeeze out the moisture.

Put it into a pot of boiling water and cook for half an hour. Take it out. Wash and cook the sheep's head, heart, tripe, intestines and other parts. Cut them into shreds. Use the fried peppers obtained by boiling the water to turn into red oil. Add the original soup and cut them.

Add shredded offal, onion, ginger, minced garlic, red oil, monosodium glutamate, and coriander, and put it into a bowl. The red, green, and white colors are alternated, and the mellow flavor is overflowing.

3. Xiaolong Steamed Beef Xiaolong Steamed Beef is bright red in color, delicate and tender, and delicious.

The ingredients for this dish are very strict. The beef uses ingot meat from beef hind legs and cucumber strips. The seasoning uses bean paste and rice noodles and is steamed in a small steamer, so it is more fragrant, tender and crispy.

4. Wuding Chicken Wuding Chicken is one of the famous traditional dishes in Yunnan.

According to relevant documents, as early as the Ming Dynasty, people in central Yunnan began to make Wuding chicken, which has a history of more than 400 years.

Wuding chicken is beautiful in appearance, bright in color, rich in nutrition, and has six flavors: fragrant, sweet, sour, spicy, tender and crispy.

5. Tujia people’s delicacies. The Tujia people (a branch of the Mian clan) living in western Yunnan only treat rat meat to their noblest guests and closest friends.

One way Tujia people eat rat meat is to boil it fresh and add condiments.

The other is to make rat ganba.

That is to hang the rat meat one by one on the stove, let it roast under the smoke and fire, and then mash it with the meat and bones after it is completely dry.

Put it in a pan and fry until brown, add oil and salt.

This kind of meat tastes delicious.