2, stewed beef: select Cangyuan black beef, with local spices after a long time slow stew, soft but not rotten. Put the beef pieces in a cold water pot and cook for a while on medium heat, boil the bleeding water, then pour it out and wash it. Take a large casserole, add water, add onion and ginger slices, boil with Shaoxing wine, skim the floating foam, keep the fire to boil, stew for 3 hours until crisp, take out onion and ginger, add carrots, stew until crisp, and sprinkle with pepper and celery powder.
3, slate buckwheat noodles Baba: select Lincang buckwheat noodles, baked with slate. Find a flat stone, bake it on a fire pool, burn it with rat walnut bark into ash and add water, filter it, pour it into buckwheat noodles, stir it, and then spread it on a slate and bake it, that is, make buckwheat noodles Baba.
4. Wa sour meat: Wa sour meat is a snack in Cangyuan Wa Autonomous County. Wash beef with rice washing water, then clean it with clear water, slice it, put it in a jar, add pepper leaves, salt and rice, mix well, put it in a pottery jar, compact it and cover it. Plant ash is mixed with mud and mud, the jar mouth is sealed, and cured for more than 1 month to obtain sour meat.
5. Thin bean flour rice noodles: Thin bean flour rice noodles are one of the special snacks in Lincang. The product is made of pea powder, rice flour and seasoning. Mix pea powder into slurry, filter and cook it into porridge for later use. Cover the scalded rice flour with thin bean powder, and mix with sesame, ginger, oil pepper, pepper oil, garlic paste, green garlic leaves, monosodium glutamate, soy sauce, etc. It's delicious.
6. Dianhong old tea soup: Dianhong production system uses fine fresh leaves of Yunnan big-leaf tea tree, which are withered, twisted or cut, fermented and dried to make finished tea. Then it is processed into Dianhong congou tea, and then it is kneaded and cut into Dianhong broken tea, all by hand.