The specialties of the Hani nationality include: pickled banana hearts, bee pupa sauce, bamboo chicken, fried bamboo worms, olive fish in clear soup, boiled snake balls, stir-fried muntjac meat with sour bamboo shoots, minced pork sauce, crab stewed egg white, bean powder meatball soup and so on. Pickled banana heart: hani language calls it Arooochee. When cooking, the tender stems of wild plantain are finely cut, and a proper amount of salt and porridge are added to mix evenly, and then marinated in a earthenware jar for 1 to 2 days, so as to serve.

bee pupa sauce: it is mainly made of bee pupa or wild bee pupa in Xishuangbanna, a tourist attraction in Yunnan. When concocting, the bee pupa is squeezed to get juice, then chopped, mixed with the bee pupa juice with seasonings such as minced pepper, wild pepper powder in xishuangbanna tourism scenic spots and Polygonum multiflorum, and mixed with salt to serve.

Bamboo-tube chicken: It is a traditional dish of Hani nationality. Mainly cooking with bamboo tubes, with a long history. Up to the present, the ethnic minorities in Yunnan still retain the traditional method of bamboo tube cooking, which is related to the mountains full of bamboos and the delicious food cooked in bamboo tubes. The Hani bamboo tube chicken is an example. The bamboo-tube chicken of Hani nationality in Yunnan has both the sweetness of chicken and the fragrance of bamboo, which is tender and soft, with unique preparation method and ancient simplicity.

Fried bamboo worms: It is a delicacy made of bamboo worms. Not only the Hani people like to eat, but also the Zhuang and Buyi people like to eat and be good at catching. In the valley where Buyi people live, bamboos are dense. If the bamboo tips are yellow, the bamboo stems can be cut open. After being fried, bamboo worms are golden, shiny, crisp and fragrant, with high content of protein, which is a delicious food to accompany wine.