1. Chuxiong Whole Lamb Soup Pot. Chuxiong black goat has good meat quality and a sweet and tender taste. It is the best ingredient for making Yi sheep soup pot. Whole sheep soup pot pays attention to the word "whole". When cooking, it is better to have sheep heads and feet with skin on. Cut the sheep blood, haggis, and mutton into pieces and cook them in one pot. When the fire is simmering and the aroma is overflowing, move to a low fire. Cook slowly and eat while cooking. The more the whole lamb soup is cooked, the more fragrant it becomes. There is no odor, and the soup is white, rich, meaty, and rich in nutrients. Only salt is added when cooking, and seasonings such as Sichuan peppercorns, chili powder, coriander, and mint are added when eating.
2. Chuxiong wild fungi. Chuxiong people have no set rules for eating mushrooms. Except for some food-compatible taboos, it's all up to you how you want to cook them. However, whether they are stir-frying or making soup, Chuxiong people will add a few pieces of home-cured ham when cooking mushrooms to enhance the flavor. The ingredients are simple and the method is simple. Over time, wild mushrooms with ham has become Chuxiong people’s favorite dish. How to eat it, the deliciousness of the mushrooms and the aroma of the ham blend together.
3. The Three Wonders of South Warsaw Bridge. Nanhuasha Bridge has three specialties: stinky tofu, Qianzhang Pork and pickled fish. Stinky tofu is soft and delicious after deep-frying, and the bean aroma is fragrant. Dip it in a little special dipping water and put it in your mouth. It is crispy on the outside and tender on the inside, which is endless aftertaste. Qianzhang meat is bright in color, slightly sour in the fragrance, and the thin meat slices It tastes fat but not greasy, and becomes sweet and sour under the fumigation of pickles; the pickled fish meat is fresh but not fishy, ??tender but not broken, and the fish soup is sour and spicy but sweet, and the taste is extremely delicious.
4. Yao An’s intestines. Yao'an's secret-made sausage is unique in Yunnan, and you will have endless aftertaste after eating it. Loop intestines are also called loop intestines. As the name suggests, the cleaned pig intestines are stacked by hand, and the layers are stacked to form a circle. During the production process, different spices can be sandwiched in each layer according to different tastes, and then hung outdoors to dry before being stored and eaten. When eating the sausage, first cut it into thin slices with a knife, stack it in a ring shape on a plate, steam it thoroughly and then eat it. It is oily but not greasy when chewed, crispy and delicious, with a unique flavor. It is an excellent gift for relatives and friends, or for banquets. Excellent product.
5. Shuangbai donkey meat soup pot. As the saying goes: "Dragon meat in the sky, donkey meat in the ground." The most delicious donkey meat in Chuxiong is Shuangbai. Shuangbai's donkey meat soup pot has a milky white soup. Ginkgo, red dates, angelica and other base ingredients are put into the soup, making it delicious and delicious. Of course, the most delicious thing is the donkey meat with skin, which is crispy and refreshing in one bite, leaving people with endless aftertaste.
6. Yuanmou Cold Chicken. Cold chicken is a famous brand product in Yuanmou's food flavor. It has a history of nearly a hundred years. The finished cold chicken is tender and sweet, supplemented by moderate sour, sweet, numbing and spicy spices. It has an endless aftertaste and is the top product in Yuanmou banquets and delicacies. , deeply loved by the masses.
7. Mouding roast suckling pig. Mouding Roast Suckling Pig has a history of nearly a hundred years and has been famous both inside and outside the province since the Republic of China. The roasted pig is roasted on a burning charcoal fire until the skin turns yellow. The skin of the roasted piglet is golden and crispy, and the meat is tender and mellow.
8. Yao An’s dried chicken. Air-dried chicken is made from fat and tender chickens and is made through multiple processes such as pickling and air-drying. It can generally be stored for three months and is easy to eat. When eating, first remove the hair and wash it, add ingredients, steam, roast, stew, braise, or braise. After steaming, the whole chicken is torn and eaten. It is delicious and delicious, and has a unique flavor.
9. Wuding Zhuang Chicken. Wuding Zhuang Chicken is famous in central Yunnan for its "large and fat body, tender meat and crispy bones, and delicious soup". It was listed as a tribute item as early as the Ming and Qing Dynasties. In terms of meat quality, Wuding Zhuang Chicken is suitable for stewing, such as clear stew, steam pot, etc. The chicken produced in this way can best reflect the original flavor of Zhuang Chicken.
10. Dayao thin bean flour. Thin bean flour is a special delicacy in Dayao. It is made from fine white peas and cooked into a porridge shape. It tastes very refreshing and is a good way to relieve the heat in summer. Eat the thin bean flour immediately after cooking it. When eating, you can mix it with rice noodles, rolled noodles, or tear the roasted bait cubes and fried dough sticks into small pieces and put them into the thin bean flour to eat together. You can add spicy oil, coriander, ginger juice, and braised noodles. Fu Shui, monosodium glutamate, soy sauce, sesame oil and other seasonings. In addition, the dried soybean flour can also be fried and eaten, which is crispy and delicious.