Kunming: Crossing the Bridge Rice Noodles, Jiahua Flower Cake, Cold Shredded Chicken Noodles, Beancurd Rice Noodles, Steam Pot Chicken, Bamboo Insects, Wild Fungi, Dianchi Shelduck, Stone Forest Fermented Curd, and Yiliang Salted Duck.

Chuxiong: wild mushrooms, Yi cuisine.

Dali: Bai three-course tea, milk fan, live fish boiled in river water, Erhai sea vegetables, rake meat and bait shreds, and roasted bait cubes.

Lijiang: Lijiang Baba, butter tea, chickpea jelly, Yongsheng Camellia oleifera, cured pork ribs, spirulina, green thorn fruit, glutinous rice sausage.

Diqing: butter tea, highland barley wine, Tibetan cured meat, dried milk.

Xishuangbanna: Dai fire-roasted dried ham, fresh bamboo shoots, ant eggs, wild mushrooms, Dai bamboo rice.

Baoshan: Puyang sugarcane, Tengchong "Big Jiujia" (fried bait cubes), Tengchong bait silk, Baoshan mung beans, rolled noodles.

Dehong: Dai cuisine, tropical fruits, squid, Dai bamboo tube rice, bubbles, Mangshi kimchi. Zhaotong: Gastrodia stewed chicken, Zhaotong sauce, Cuihua tea.

Qujing: Xuanwei ham, walnuts, potatoes (special taste), linen rice dumplings.

Wenshan: Panax notoginseng stewed chicken, sour soup chicken, wild mushrooms.

Honghe: Mengzi Cross-Bridge Rice Noodles, Jianshui Braised Tofu, Kaiyuan Small Roll Noodles.

Yuxi: Jiangchuan three dishes, Kanglang fish, Chengjiang lotus root starch, copper pot fish, big head fish, small roll noodles, cold rice noodles, winter melon preserves, oil-braised tofu, bean foam sugar, oil chicken fir,

Pu'er: wild vegetables, ethnic dishes, dried rice.

Lincang: Thin bean flour, rotten chicken rice, Dian black tea, dada rolls.

Nujiang: Nujiang fish, Ramadan pomegranate, Bingzhongluo chestnut, Shibanbaba, Gongla.

Lugu Lake: grilled fish, roasted suckling pig, highland barley cake, and bangang wine