The restaurants in the film and television city have good food and cheap prices. The specialties are:

Fried snail yellow

According to "A Textual Research on Products of Yunnan Annals", "The snail ... has been stripped of its tail yellow, and Yunnan is named snail yellow. It's delicious and delicious. " Snail yellow is rich in nutrition, and it is the first-class dish for Bai people in Erhai area of Dali. There are many ways to eat it, such as cooking soup, frozen food and fried food. The most distinctive feature is fried food, that is, after the fresh snail yellow is rinsed clean, it can be fried with ham for a while, and the ham out of the pot is snail yellow at this time. The fragrance and taste are good, and the food is full of praise.

Xiangyun's special flavor "Sister Seven Spicy"

"Sister Seven Spicy" is a series of special flavors in Xiangyun cuisine.

"Seven Spices" are paste spicy, oil spicy, spicy lobster sauce, sauce chili pepper, bean paste, spicy bittern rot and spicy animals. "Seven sisters and seven flowers, blooming Xiangyun Mountain and dam, one flower and one color reflecting ten thousand families". It is said that "sisters are seven spicy".

The emphasis on paste is on paste. Dry chilies are roasted slowly over a long fire, and then they are kneaded with warm water, salt, monosodium glutamate, garlic paste, onion rice, pepper oil, etc., and dipped in water to eat ribs and meat slices, especially vegetarian side dishes, so as to win with pure fragrance and spicy taste. Spicy oil is made by frying dry spicy powder. The most important thing in the production is the heat. The spicy oil fried by too much fire is red and choking, while that fried by too much fire is burnt, which is not desirable. Only those fried with moderate fire color are golden in color and fragrant. Spicy douchi is a biscuit-shaped piece made of moldy bean curd residue mixed with dried spicy powder. After drying, it is fried with vegetable oil, which is oily, bean-flavored and spicy, and the crispy taste makes people full of saliva. Especially the Yi people in the eastern mountainous area, they cooked spicy fermented beans with soju, and ate steaming hot in winter without cold.

chili pepper sauce, spicy marinated rot, bean paste, and spicy meat are all made in the same process. They are all prepared from other raw materials and stored in pottery jars for a long time, and then unsealed for eating. But because the ingredients are different, they have their own flavors. Sauce chili pepper is made of high-quality fresh peppers with soy sauce. It is canned and soaked for seven or eight months. When the peppers become oily and shiny, they will be eaten. Their taste is salty and spicy, and they are salty and delicious. The bean paste uses fried soybeans as the main ingredient, and the soybeans and dry spicy powder are mixed well with porridge-like sweet white wine, and stored in a jar. When the soybean Chili powder becomes dark red and slightly purple, it can be served. This flavor is better than that made in autumn and opened in early summer. It is an ideal food for farmers to relieve fatigue and get tired during the hot summer season in Xiangyun. The dried stinky tofu, rice wine, dried spicy powder and shredded ginger are mixed in an urn to make spicy bittern rot, which is pure and spicy and has a long aftertaste. And it is best to wrap leaves with spicy and bittern rot. After the fat leaves of cabbage are oiled, the spicy rot material is wrapped in the leaves and put into a jar, which is called "vegetable darling", which makes people feel greedy. Spicy animals, with "sacrifice" as the ingredient, have a unique taste among the "Sisters Seven Spicy". They are finely chopped pig bones, intestines and pig's head meat, mixed with soju, ginger and spicy powder. After years of storage, the jar was full of oil when it was opened. Steamed in retort, crisp as a cake, so it has the reputation of "spicy cake".