Yi-flavored meat (frozen Yi-flavored meat jelly) is a more exquisite dish in Yi area. It is made of pig's trotters and elbows. The general practice is to cook the meat in a pot until it is soft, then pick it up, remove the bones and chop it up, add ginger, ginger, pepper and other seasonings, and some even add orange peel or eggs, then put it back in the pot for a while to let the seasonings penetrate into the meat, and finally put it in a wooden bowl and put it overnight.

Tuotuo meat (Tuotuo meat is the most famous food in Yi area, which is called "black foot" in Yi language, meaning pig nugget. As the name implies, "Tuotuo Meat" looks like "Tuotuo". Yi people put the stripped meat in a dustpan, and a piece of meat is as big as a fist. Yi people feel their hospitality and generosity with their meat, and also see their rough and unconstrained side. Stripped meat is characterized by fat but not greasy, crisp and tender lean meat, fragrant and delicious meat, and has a special taste of stripped meat, which is a pollution-free natural ethnic food. Today, when we pay attention to eating, Tuotuo meat shows the original flavor of pork and embodies the traditional food culture of Yi people, just like a breeze and a wonderful flower in the Chinese cooking garden.

Pour the chicken into a mortar with cold and spicy soup (cook the slaughtered chicken in a fire pit, then clean it, remove the bones (even bones) and mash it in a stone mortar until it melts. Cut with a knife where there is no Chu Jiu. After mashing the chicken in a mortar, according to the size of the chicken, put a certain amount of red pepper or cooked green pepper, pepper, litsea cubeba and garlic into the mortar, add salt powder, add appropriate amount of cold boiled water or pollution-free mountain spring water, and stir evenly.

Roast pig (roast pig) is a unique flavor dish of Yi people. Piglets weighing 20-30 kg are selected, slaughtered, unhairing, eviscerated, washed and roasted on the fire. The roast pig is golden in color and fragrant. The specific way to eat it can be to cut the pig into "tuotuo" and mix it with seasoning and shake it. You can also put the whole roast pig in a big plate, put a few dishes dipped in water or other seasonings, and then each person takes a knife and cuts it himself.

Burning potatoes (burning potatoes is one of the most common ways for Liangshan Yi farmers, regardless of size. Generally, you take a few catties of potatoes, simmer an altar of hot and sour soup, and cook the potatoes in the fire, which is called "three blows and three dozen" (because most people blow kitchen ashes several times after taking them out of the fire, so it is called) and because potatoes are cheap, they are not only cheap.

Compared with Guizhou sauerkraut and Sichuan sauerkraut, round root sauerkraut is unique and has its own flavor. This is a dish that Yi people like to eat, old and young. The monotonous bacon soup, potato soup, chicken soup and fish soup with a little pickled cabbage is really the finishing touch. Becoming a famous variety of sauerkraut soup in Liangshan is full of praise. Nowadays, the ancient Yi people's round root pickled cabbage has new vitality and has formed a commodity that has entered the market.

In addition, authentic Sichuan snacks such as Mabian wonton soup, mala Tang, barbecue, hot pot and spike potato are also unique.