The specialties of the Hani nationality are: marinated banana hearts, bee pupa sauce, bamboo chicken, fried bamboo worms, clear soup of olive fish, boiled snake balls, stir-fried muntjac with sour bamboo shoots, minced pork sauce, stewed egg white with crab roe, and bean powder meatball soup. Pickled banana heart: hani language called it Arooochee. When cooking, cut the tender stems of the wild plantain, add appropriate amount of salt and porridge, mix well, put them in a crock and marinate 1 2 days, and serve.

Bee pupa sauce: it is made from bee pupa or wild bee pupa in Xishuangbanna, a tourist attraction in Yunnan Province. When preparing, the bee pupa is squeezed to get juice, then chopped, mixed with the bee pupa juice, seasoned with pepper powder, wild pepper powder in xishuangbanna tourism scenic spots, Polygonum multiflorum Thunb, and mixed with salt.

Bamboo-tube chicken: It is a traditional dish of Hani nationality. Cooking mainly with bamboo tubes has a long history. Yunnan ethnic minorities still retain the traditional method of bamboo tube cooking, which is related to the mountains of bamboo and the delicious cooking of bamboo tubes. Hani bamboo chicken is an example. The bamboo-tube chicken of Hani nationality in Yunnan has both the sweetness of chicken and the fragrance of bamboo. It is tender and soft, and its preparation method is unique and simple.

Fried bamboo worms: They are delicious. Not only the Hani people like to eat, but also the Zhuang and Buyi people like to eat and are good at grasping. In the valley where Buyi people live, bamboo is dense. If the bamboo tip is yellow, you can cut the bamboo stem open. After being fried, bamboo worms are golden in color, shiny, crisp and fragrant, and have a high content of protein, so they are the best table wine.