Dajiujia

1. Dajiujia: Dajiujia is one of the famous snacks in Yunnan, which is fried bait cubes. The bait block is made of rice and is unique to Yunnan. The allusion comes from the early Qing Dynasty when Wu Sangui led the Qing army to attack Kunming. The small court of Emperor Yongli of the Ming Dynasty fled all the way to Tengchong. When they were unbearably hungry, the locals fried a plate of bait and sent it to them. The emperor even praised: "Fried Bait Kuais saved my life." The name of Fried Bait Kuais was changed.

Tartary buckwheat cake

2. Bitter buckwheat cake: Bitter buckwheat cake is the staple food of the Yi people. Buckwheat is a kind of coarse grain produced in the alpine areas of Yunnan. It is also divided into tartary buckwheat and sweet buckwheat. point. In the Yi area, whenever spring is warm and the flowers are blooming and honey is in abundance, after people have cooked or fried the tartary buckwheat cakes, they will take the honey from the honey bucket, wrap it in leaves as big as cow ears, and dip it into the tartary buckwheat cakes.

Mengzi New Year Cake

3. Mengzi New Year Cake: Mengzi New Year Cake is made from glutinous rice flour, brown sugar, lard, tofu skin, fragrant sesame seeds, rose sugar and other ingredients, and is made into a paste. Shape, put into a bowl and steamed into a semi-spherical shape. Dark brown red, bright and oily, sweet and waxy, flexible and palatable.

Rose rice cold shrimp

4. Rose rice cold shrimp: Rice cold shrimp is cooked with rice pulp and poured into a basin of cold water with a colander. It got its name because of its large head and thin tail shaped like a shrimp. Use it to mix with sugar water and add rose sugar. It is a good thirst quencher in summer. The finished product is sweet, tender and cool in the mouth.

Dali Milk Fan

5. Dali Milk Fan: Dali Milk Fan is a flavor food of the Bai people in Dali. Made by local ethnic minorities from leftover milk. Because of its delicious taste, it is not only a favorite snack of local people, but also a famous dish in banquets.

Qujing steamed shredded bait

6. Qujing steamed shredded bait: The steamed shredded bait is finely made and has a unique flavor. Customers who like spicy food can also add spicy oil by themselves and mix well at the end. It’s ready to eat. After eating the shredded fish, drink a small bowl of tube bone soup sprinkled with chopped green onion, which is an endless aftertaste. , is also a famous spot in the banquet.

Fragrant Bamboo Rice

7. Fragrant Bamboo Rice: Fragrant Bamboo Rice has a strong Dai flavor and is best made between November and February of the following year. There is a fragrant film inside the bamboo, so it is called fragrant bamboo. The Dai people cut off the bamboo sections of fragrant bamboo, put the soaked glutinous rice into the bamboo tube, plug the mouth of the bamboo tube with banana leaves, soak it in water for 15 minutes, put it in the ashes or roast it on the charcoal fire, and wait until the bamboo tube After the steam comes out of the mouth for more than 10 minutes, take it out and beat it with a wooden hammer when eating. The rice will become soft and fragrant. It will taste fragrant, waxy and unique.

Fried pea flour

8. Fried pea flour: Fried pea flour is a traditional folk snack. High-quality peas are first soaked in water and shelled, and then ground into a pulp. , filter it with a sieve, then put the slurry into a pot and slowly cook it over a slow fire until it becomes a paste. After cooling, it becomes pea flour. Cut the pea flour into small pieces with a knife, put it into a pot and fry it with a mixture of sesame oil and cooked lard. When it is half cooked, take it out and let it dry, then put it back into the pot and fry it until it is cooked. Sprinkle with salt and pepper when eating. It tastes crispy, tender and unforgettable.