Edible insects are the general term for edible insects. Insects have the characteristics of high protein content, less protein fiber, easy absorption of nutrients by human body, short reproductive generation, high reproductive index, suitability for industrial production and abundant resources, and become an ideal food resource to be developed urgently. In fact, as early as 1980, at the Fifth Congress of Latin American Nutritionists and Dieticians, it was put forward that insects should be regarded as a part of food sources in order to supplement the shortage of human food.

As early as 3,000 years ago, the history of insect-eating in China recorded that ants, cicadas and bees were processed for emperor's sacrifice and banquet. Northerners like to eat locusts, silkworm chrysalis, cicadas and bean moth larvae; People in Jiangsu and Zhejiang like to eat silkworm chrysalis; Fujian, Guangdong and Guangxi prey on dragon lice; Insects such as farts, bamboo shoots, oil grasshoppers and oil thieves in Sichuan are the favorites of gourmets and drinkers. Taiwan Province compatriots love to eat "crispy crickets"; Xiangxi people are interested in fried wasp larvae. In Yunnan Province, eating insects is a common custom of all ethnic groups in the province, and it has already formed an insect-eating culture with national characteristics. The types and methods of eating are also rich and diverse, and only the cooking methods are 13. Moreover, the Gelao people in Guizhou, the Zhuang people in the Yangtze River and Jingu area in donglan, Guangxi, and the Hani people in Xinping County, Yunnan all hold their own "Insect Eating Festival". At that time, there will always be special insect dishes such as fried locusts, pickled grasshoppers, sweet fried pupae and fried grasshoppers on the table of every household.