On the menu of Yunnan-style restaurants, there is often a portion of dishes that make it impossible for outsiders to look at them directly - all kinds of bugs cooked in various ways, spiders, grasshoppers, robins, bee pupae, bamboo worms ...... From the recipes, we can see that Yunnan's insect dishes are dominated by the Southern Dai and Jingpo dishes are predominant, such as deep-fried bamboo worms, deep-fried flying ants, bun-roasted spiders, etc. Of course, there are also deep-fried water dragonflies common in the Dali area, deep-fried grasshoppers common in the Kunming area, and deep-fried bee pupae and silkworm pupae.

Besides bugs there are many other unforgettable foods, five of which are listed here.

1, moldy tofu - also a specialty of the southwestern slice of Yunnan, like tempeh, this stuff tastes weird and is divided into moldy tofu and tofu milk. Usually, this stuff is used as an ingredient, such as making dipping water. However, some people with heavier tastes also like to eat them on their own with rice or noodles.

2, roasted brain flower - as the Yunnan food world of the odd man out, roasted brain flower get a lot of enthusiasts to follow. In Yunnan, wherever there is a night market, there are roasted brain flowers. That brain-shaped object, bubbling hot on tin foil, sprinkled with chili peppers and scallions, is tender, refreshing and delicious.

3, Sasako - one of the most famous flavor of Yunnan Dehong cuisine, beef, pork and other raw meat, cooked meat mixed with bitter water (bitter sausage production) or lemonade made into a seasoning, with roasted meat, wild vegetables and cold rice noodles dipped in food, so some people also called Sasako for the Dehong over the bridge of the rice noodles. Because of the time-consuming and labor-intensive method of making Sasako, it is a typical kung fu dish.

4, bone ginseng - Yunnan people eat every day throughout the year, the traditional savory dishes, with a strong national characteristics and flavor. The flavor is delicious, is rich in calcium, fat, protein and other nutrients. Bone ginseng is made from pork ribs, sand bones and oil residue, which are finely chopped into minced meat with a bone-tying knife. After adding ginger, onion, garlic, chili powder, Baogu wine, refined salt and other ingredients kneaded well and transferred to a ceramic jar marinated.

5, folded ear root - we all know that this thing is also known as fishweed, is a traditional Chinese medicine, has a variety of effects. Many outsiders only use the leaves, but do you know that the rhizome of this thing as a delicacy is simply a masterpiece. Whether it is folded ear root bacon, cold folded ear root, has become a classic dish in Yunnan, and the nutritional value is very high.