Caiyunzhinan is a mysterious and beautiful place. I have been there twice, but I am far from being able to fully experience its various customs. There are many ethnic minorities there, each with their own customs and eating habits. The cuisine of ethnic minorities is completely different from Cantonese cuisine, and it is sure to bring a fresh and exciting feeling to everyone. Yunnan's changeable climate has created a unique and rich variety of species. Now in this season, the blooming flowers alone can keep people eating for weeks.

Agaricus blazei

Agaricus blazei is as beautiful as a fake, its shape is like an open umbrella, its cap is brown, its legs are white, and its color is bright. Matsutake is rich in nutrients and contains active ingredients such as protein, amino acids, multivitamins, and carbohydrates. Cut the Agaricus blazei into thin slices and stir-fry it with green pepper and cloud legs. It tastes delicious and has a meaty aroma. Agaricus blazei is white, tender and plump, with a fine texture and a special aroma.

Gorse Omelette

One of the Eighteen Monsters of Yunnan is that "flowers bloom all year round". It is spring now, and the flowers in bloom are even more enchanting, including many It can also be made into delicious dishes. Gorse is the flower of the leguminous plant Caragana, which is found all over the mountains and fields of Yunnan during this season. Compared with the gorgeous horse cherry blossoms, it is not outstanding in appearance, but its fragrance is unique. As early as the Qing Dynasty, Gu Zhong's "Yangxiaolu·Dianfangpu" recorded that "the gorse flowers are picked, blanched in soup, and served for tea; mixed with sweet and sour, the cooking is very refined." Gorse omelette is a traditional delicacy in Yunnan. Some people call it "the fragrance of mountains and forests" and it has a unique flavor. The taste of gorse is a bit like beans, with a slightly sweet taste. You can dip it in salt and pepper to make it more delicious. This dish is very nutritious, because gorse contains protein, fat, carbohydrates, a variety of vitamins and minerals. Folks believe that it has the effects of nourishing yin, harmonizing blood, and strengthening the spleen.

Xizhou Tree Beard

What is the tree beard growing on the tree? In fact, this is a plant called "tree flower" by the locals in Xizhou. Because it is brown and parasitic on the Pu'er tea tree, it looks like a beard growing on a big tree, hence its name. This kind of tree flower grows in the middle of the 19th peak of Cangshan Mountain in Dali, with an average altitude of more than 2,000 meters. It has a tough texture and contains a lot of crude fiber. It has a slightly bitter taste, so it is best to eat it with Dali's local plum vinegar and fresh peppercorns. It has a very fresh taste.

Sea cauliflower

Sea cauliflower is an aquatic plant that grows in the Erhai Lake. It is cooked with ham soup. It has a smooth texture and a special aroma, which is very special.

Buckwheat cake

Buckwheat cake is made from buckwheat produced locally in Shangri-La. The buckwheat grown in alpine areas is not only delicious, but also has high nutritional value. It must be eaten while it is hot. When eating, you can roll up thousands of pieces of meat, which will make the flavor more fragrant.

Yak meat

Boil yak meat in a hanging pot. When it is steaming, add some fresh mint leaves. The taste is very refreshing. If you don’t like the taste enough when eating, you can still eat it. You can dip it in hot sauce.

Milk Fan

Milk Fan is known as one of the Eighteen Weird People in Yunnan, "Milk is made into a fan and sold". Fried milk fans are a snack of the Bai ethnic group. When walking on the streets of Dali, you can see many small stalls selling milk fans. Its main raw material is milk. The fresh milk is fermented and then boiled into a solid state. The milk skin can be extracted into pieces, made into fan shapes, and then fried until golden.

Steamed rice with fragrant bamboo

It is called "Haonan" in Bai language. Bamboo can only be used once. Mix the rice with a little cloud leg and stuff it into the bamboo and steam it. When eating, cut the bamboo in half and take out the whole roll of rice. When eating, you should eat the bamboo film wrapped around the rice together, so that you can taste the most authentic flavor. The bamboo film has a faint fragrance that penetrates into the rice grains.

Fried eggs with pickled cabbage

Pickled cabbage is a wild plant that can often be found beside streams in Xishuangbanna. It is called "Paha cuisine" in Dai language. Stinky vegetables and fried eggs are the most common dishes. Although it smells a bit smelly, it has a special fragrance when eaten, and it is said to have the effect of clearing away heat and removing dampness.

Grilled tilapia

Grilled tilapia is also a favorite food of the Dai people. It uses the unique lemongrass and fragrant willow as seasonings. Sprinkle with fried fresh chili pepper to taste. The fish meat is tender and tastes very special.