Only when you taste all the flavors in the world can you feel that life is interesting.

In the vast land of Yunnan, there are 25 ethnic minorities living. Because of the unique natural resources here, because of the smart and intelligent ethnic minority compatriots, and because of the desire for delicious food, the gathering of ethnic minorities in Yunnan Here, you can taste the unique delicacies of each ethnic group.

I wonder if these delicacies of ethnic minorities in Yunnan can impress your stomach and make you take a step forward to have a date with Spring City.

Hani people - Bamboo tube chicken

On the dining table where the Hani people entertain foreign guests, the delicacy of bamboo tube chicken is indispensable.

Yunnan is rich in bamboo, and cooking in bamboo tubes has a long history. Smart people use hollow bamboo to draw delicious food. When food is added to the bamboo tube, a fragrance from the inside will be mixed into the food, resulting in a unique taste. It is deeply loved by people who love to eat. Over time, this delicacy is added to cooking. Skills, passed down from generation to generation, create delicious food all by itself.

The bamboo tube chicken of the Hani people in Yunnan has the sweetness of chicken and the fragrance of green bamboo. The two flavors are mixed together, making it unforgettable after one bite.

Dai Nationality - Fired Ganba

The Dai people are a nation with a long history. Fired Ganba, as a heritage of time, is deeply loved because of its unique fragrance, unique cooking method, and cheap storage. The favor of the Dai people.

The way to eat the Dai nationality's fire-roasted ganba is not complicated. It does not add any auxiliary ingredients, just tear the shredded meat and eat it.

The freshly baked hamba is fragrant, crispy and even-flavored, and it tastes even better when eaten freshly grilled. Typical foods of the Dai people include lemongrass, fried beef skin, lemongrass grilled fish, banana flowers, etc.

Tibetan people - butter tea

Butter tea occupies a major position in Tibetan food, and is often eaten as a staple food together with tsampa.

In every Tibetan family, butter can be seen anytime and anywhere. Ghee is an indispensable daily food for every Tibetan. Tibetan families drink tea at least three times a day, and some even as many as a dozen times.

Simply put, special tea leaves are ground into juice, butter, salt and refined spices are added, and the tea is stirred with a tea stick in a tea bucket until it becomes a mixture of water and milk, which is butter tea.

There is a popular saying among Tibetans that "it is better to go without food for three days than to go without tea for one day." In addition to tsampa, highland barley wine, and butter tea, there are many other typical Tibetan foods, such as Zuma rice, traditional Tibetan banquet foods, etc.

Bai Nationality - Rawhide

"rawhide" is not only a traditional dish in Dali, but also a legend in the Bai food culture. During festivals or when entertaining guests on a daily basis, the Bai people always use "pi" as their signature dish to reward themselves and entertain their guests.

Since the Nanzhao period, the Bai people have had the habit of eating "raw hides" and it has continued to this day. Wherever the Bai people live together, there must be people eating "raw hides". The rawhide eaten by the Bai people is burned with straw to remove the hair, so it is known as "the Bai people's fire-roasted pig".

Jingpo Nationality - Ghost Chicken

Although the name of "Ghost Chicken" is inelegant, the taste is indeed extraordinary and delicious. The ghost chicken is simple to make. It uses local chickens raised in the countryside. Silky chicken is the best. It has a full flavor after being cooked. The ingredients are rock ginger, garlic, spicy millet, Burmese coriander, lemon leaves, etc., mixed with salt, MSG, and soy sauce. Made with seasonings.

The sour and appetizing Jingpo Ghost Chicken is definitely a Yunnan delicacy you can’t miss.

In addition to ghost chicken, the Jingpo people are also good at making pickles and sauerkraut, such as pickled green vegetables, wild garlic, beans, eggplants, sour bamboo shoots, etc., as appetizers with rice, and grilled fish in bamboo tubes , pounded eel, etc. are also delicious delicacies of the Jingpo people.

Mongolian people - roasted whole sheep

The Mongolian people are a nation with a long history and rich in legend, living a nomadic life of "migrating in pursuit of water and grass". There are three meals a day, and each meal is inseparable from milk and meat.

Roast whole sheep is an indispensable delicacy for Mongolian people to entertain distinguished guests. After the Mongolian people kill the sheep using traditional slaughtering methods, they simmer the wool in hot water, remove the internal organs, and roast the clean white-striped sheep into a big dish. .

Roast whole lamb combines color, aroma, taste and shape. It is the most exquisite dish among Mongolian meat dishes that requires cooking techniques.

Miao people - fish in sour soup

The fish-eating people are smart and kind-hearted. The Miao people have lived by the water for a long time and have been very effective in cooking fish. The Miao family’s fish in sour soup is A delicacy of the Miao people. The preparation method is not complicated, and special seasonings are added to create a delicious fish soup.

The Miao people’s life of working at sunrise and returning home at sunset makes them also very fond of sour food. In addition to fish in sour soup, it has now been extended to chicken in sour soup, duck in sour soup, etc.

Wa people - rotten chicken rice

Rotten chicken rice is called "mooniyabulao" in the Wa language. It is a delicious dish for the Wa people to welcome guests. It can be used as rice or It can be used as a dish. It is much softer than ordinary rice and drier than porridge. Nowadays, there are two ways to make it, one is called hand-shredded chicken rice, and the other is called knife-chopped chicken rice.

The method of making rotten chicken rice is unique. Cut up fresh and tender black-bone chicken and put it into a pot with new grain rice. Then add fennel leaves, green chili peppers, spicy seasonings, Awa coriander, green onions, Just cook garlic, coriander, mint and other condiments. Its color is bright, its taste is glutinous, smooth and fragrant, and it is unique.

Buyi people - five-color flower rice

Five-color flower rice, namely red, black, yellow, white and purple flower rice, is referred to as flower rice. It is a specialty of the Buyi people and is said to have been circulated among the Buyi people for nearly 900 years.

Flowered rice is a pure natural green food with bright colors, rich fragrance and delicious taste. The traditional and original Buyi flowered rice is made by hand. The process is complicated and there are many steps. Thanks to the diligence of the Buyi people In your hands, you make delicious food with delicious aroma.

Dulong Tribe - Bee Pupa

Bee Pupa has become a famous dish in Yunnan. The most exquisite way to eat it is still among the Dulong people.

Bee pupae are one of the most exquisite dishes among the Dulong people. Bee pupae are rich in nutrients, high in protein, and have a crispy and tender flavor. They are a truly pure natural delicious food. It is said that the Dulong people have many centenarians, which is related to their frequent consumption of bee pupae.

The Dulong people’s delicacies also include the sweet and delicious slate cake with unique flavor; the fragrant and sour bamboo vegetables made from the green and tender bamboo shoots that grow naturally in spring, which are often used to stir-fry meat and make soups. Delicious and refreshing, it can relieve summer heat and quench thirst; bamboo tube wine is also a traditional welcome delicacy of the Dulong people.

Achang Nationality - Hot and Sour Valley Flower Fish

Most of the Achang Nationality live in Yunnan, and they are one of the earliest ethnic groups to live in Yunnan, China.

The Achang people put fish fry into the field when planting rice. When the rice is ripe, they take the fish, which is called Valley Flower Fish. Hot and sour croaker fish is made by frying or pan-frying the croaker fish, then adding sour chili pepper and water and cooking it before eating.

Valley fish is hot and sour, tender and delicious, and is very popular. Achang people also like to eat bait silk, rice noodles, taro, etc. They cannot do without them when celebrating festivals and harvests.

De'ang people - stewed chicken with sour bamboo shoots

Sour bamboo shoots have a pungent sour smell, and the saliva in your mouth begins to secrete faster when you smell it. People who like sour bamboo shoots smell this smell There will be appetite.

The Deang people’s stewed chicken with sour bamboo shoots is a delicacy that uses sour bamboo shoots to add flavor. The chickens raised in the wild are slaughtered, and the sour bamboo shoots are added when the chicken is stewed. The sourness is blended into the chicken juice, making it delicious. Sour bamboo shoots are widely used among the Deang people. They are added as seasoning when stewing chicken, frying meat or cooking fish.

The food culture of the De'ang people is influenced by Han culture. Some Han food methods are relatively popular among the De'ang people, such as pickles and fermented bean curd, which are also common side dishes on the De'ang tables.

Lahu Nationality - Barbecue

Lahu Nationality is a unique ethnic minority in Yunnan. In the past, the Lahu people lived in dense forests in the mountains and made a living by hunting. Later, they gradually moved out of the forests and lived a farming life. "Lahu people" call themselves themselves, "La" means tiger, and "Hu" means roasting meat by the fire until it becomes fragrant. From the word "Lahu", we can see that this is a nation famous for its barbecue.

The Lahu barbecue has a unique flavor. Most of them are made from hunted wild beast meat, which is roasted directly over fire, or the meat is wrapped in banana leaves and buried in the fire before being cooked and eaten. Typical foods mainly include: Lahu barbecue, dry grits, herb roast beef, etc.

Naxi Nationality - Lijiang Ham Baba

"Na" means big or noble, and "Xi" means people. The hard-working and thrifty Naxi people like to drink alcohol, strong tea, and eat sour, spicy, and sweet foods.

Ham cake is one of the most popular Naxi delicacies. The fermented dough is rolled into a dough, sprinkled with minced ham, the two ends are brought together and wrapped with nut filling, and fried in a pan. Become.

The ham cake is golden in color, with multiple layers stacked on top of each other, crispy on the outside and tender on the inside, fragrant and crispy. Typical foods of the Naxi people mainly include chickpea jelly, rice enema, grilled fish, etc.

Yunnan’s food is really jaw-dropping. The Yunnan flavor is based on the tastes of ethnic minorities, and is formed by combining the sour, fragrant and spicy flavors of Sichuan and Chongqing. The delicious food is extraordinary.

Experience different customs,

Experience different food,

In Yunnan, in Kunming!