1, Daijia Nuobaogu Xishuangbanna Daijia waxy corn is a local characteristic corn variety, including yellow waxy corn, white waxy corn, white waxy corn and purple waxy corn. Small waxy corn has small head, full and plump seeds, pure taste, sweet and thin without residue, good taste and good reputation. In particular, its unique sweetness and waxy fragrance are unforgettable. 2. Purple rice dew Purple rice dew is a cold drink made of purple rice, taro milk tea and crushed ice. Because of the hot weather in Banna, it is refreshing to eat in summer, which can relieve the heat and satisfy the hunger. 3. The special sour cold salad is the local people's favorite snack, such as rice noodles, dry rice, cold noodles, bean jelly, papaya, mango, sour and so on. It is a mixture of various seasonings planted by local people, sweet and sour, and with homemade sauce, it forms a delicious folk food, which has won the praise of local people. It is a delicious snack that can't be missed, and it is also a good medicine for hangover. 4. Grilled fish with citronella. Grilled fish with citronella is a grilled fresh tilapia dish which is deeply loved by local people and tourists in Xishuangbanna. Fresh citronella is used, and it is also an authentic traditional dish of Dai flavor. Because of its unique preparation method, unique seasoning and delicious taste, it is very famous in Dai cuisine and is an essential dish for Dai families to entertain VIPs. 5. As a unique food of the Dai people in Yunnan border, pineapple rice is very different from ordinary rice. Its unique subtropical fruit pineapple is delicious, sweet and sour, and it has a mellow and smooth double taste with glutinous rice. It is also rich in vitamins and has high nutritional value. 6. Dai-flavor Bao Bao Shao is a special way for Dai people to cook food in Xishuangbanna. The food processed by this method does not need a pot. Natural green leaves, such as banana leaves or kapok leaves (arrowroot plants), are used as cooking tools, fresh leaves are used to wrap the food to be cooked, and charcoal fire is used as a heat source to cook the food in a fire pit. This method can be used to process side dishes, fresh water and meat. 7, Dai flavor sour meat Xishuangbanna Dai people are good at pickling sour meat, and the pickled sour meat is most distinctive with sour beef tendon and sour cow head. Sour beef tendon is pickled with beef tendon (mainly beef tendon) as raw material. During the processing, oil, meat, mucous membrane and other impurities on beef tendon are removed, and pure beef tendon is cut into strips, boiled to a chewy degree, fished out, washed with cold water, drained and air-cooled. Mix with proper amount of salt, pepper, pepper, garlic cloves and Jiang Mo, put in a crock, seal and marinate, and eat the beef tendon when it becomes pure and sour. This dish is white, refreshing, slightly sour, spicy and delicious, and it is a unique main course of local Dai restaurants. 8. Boiled chicken with sour bamboo shoots, boiled fish with sour bamboo shoots and boiled chicken with sour bamboo shoots are the famous dishes of Dai people in Xishuangbanna. Fresh bamboo shoots have been developed and have their own special sour taste, which is used to make fish. It masks the fishy smell of fish and has the fragrance and sour taste of bamboo shoots, which is very popular among Banna people. Sour bamboo shoots are peeled and shredded from tender bamboo shoots unearthed in summer, and then pickled with salt and pepper. This dish is sour, delicious and appetizing. 9. Roast pig's trotters in summer night, cold cups, night beer, all kinds of barbecues ... As long as the taste is right, the food never lacks popularity. I don't know when, the special roast pig's trotters joined the army of Banna barbecue food stalls. After a night of curing with materials, the pig's trotters are mature, fragrant and grilled. After baking for 10 minutes, the internal water does not lose, and it is fat but not greasy.