Tengchong's cuisine is unique in Yunnan, completely different from Yunnan flavor, with the characteristics of oily but not greasy, moderate acidity and spiciness, and fragrant and refreshing. Tengchong's home style dishes are mainly sour and spicy, with the most commonly used seasonings being pickled bamboo shoots, dried pickles, pickled vegetables, pickled vegetables, paste chili, pickled vegetables, millet chili, pickled vegetables, and other seasonings, all of which are unique specialties of Tengchong
1. Big Rolling Pot Bait Silk
"Big Rolling Pot" Bait Silk is a unique and delicious Tengchong flavor that combines the flavors of Central Plains, Southwest China, and the unique overseas Chinese flavor of Tengchong with modern culinary fashion. The soup in the 'big rolling pot' is clear and fresh, with light oil that is not greasy. The "big rolling pot" bait is different from rice noodles in that it is quite flavorful. Unlike noodles and regular bait, it has very good bones and tendons. The "big rolling pot" bait has achieved fast food style, with strict production procedures and can be served within one minute
2. Qinglong Cross Sea Soup
Qinglong Cross Sea Soup is a dish made mainly from dried pickled vegetables and is also a specialty food of Tengchong. Almost every farmer in Tengchong can make dried pickled vegetables. Almost everyone in Tengchong loves dried pickled vegetables. People who go out to do crafts should bring a pack of dried pickled vegetables when they leave; Travelers and overseas Chinese who have traveled far away from their hometowns all miss the dried pickled vegetables from their hometowns at all times. Dried pickled vegetables contain the family affection and secluded nostalgia of Tengchong people. It is a pure natural green health food, made from locally high-quality green vegetable leaves, radish leaves, and cauliflower leaves that have been developed, fermented, and dehydrated. Paired with other seasonings, it has a unique and delicious flavor, making it easy to consume and highly favored by Lao Tengchong
3. Tanzi Chicken
Tanzi Chicken is a famous local snack in Tengchong, Yunnan. It originated in the late Ming Dynasty and flourished in the early Qing Dynasty, and is said to be related to the last emperor of the Ming Dynasty, Emperor Yongli. It is made by blending porcelain pot stew techniques and mysterious palace medicine with local raw materials from Tengchong. Its color is golden and jade smooth, crystal clear and pleasing to the eye. Its color is pure and long-lasting, not stuffy or greasy. When tasted carefully, the skin is crispy, the meat is tender and the bones are crispy, and the mouth is full of fragrance. Tanzi chicken is particularly suitable for the elderly and children due to its braised traditional Chinese medicine formula, which promotes blood circulation, relaxes tendons, clears the lungs, and strengthens the stomach
4. Rush horse meat
Rush horse meat is an authentic horse gang dish with a long history, simple yet delicious. Braised large chunks of meat with various seasonings, it has a rich and mellow taste, delicate texture, unique flavor, oily but not greasy, and is very appetizing to eat. Yunnan Tengchong horse meat is a meat eating method developed by horse caravans on the ancient Tea Horse Road during the process of camping and eating. Stew large chunks of meat with various seasonings until cooked, oily but not greasy, with a strong aroma and rich nutrition. For modern people who are used to eating exquisite delicacies, although this type of meat is simple, it also has a unique flavor
5. Heshun Brain
Heshun Brain is a specialty food of Heshun. Made from dried glutinous rice cake slices, fried poached eggs, and brown sugar sweet drinks, along with shredded chicken, egg, tofu, etc., it is a salty and sweet food. Legend has it that it was specifically used by local people in Heshun to entertain their son-in-law. In the future, when the son-in-law goes to his mother-in-law's family, if he is recognized, he can eat a bowl of fresh and sweet "brain". 6. Tengchong Diluted Bean Powder is made by soaking peas in water, grinding them into a paste with water, and then heating and stirring them in a pot over high heat. The eating methods of thin soybean flour vary from region to region. Some places are served with rice noodles, some places are served with deep-fried dough sticks sticks, and Tengchong thin soybean flour is served with shredded bait or baba respectively, so it is called thin soybean flour baisi and thin soybean flour baba. Tengchong's thin bean flour is of high quality and requires meticulous processing. It must be ground and stirred on the same day, and completed in one go
7. Sa Pi
Sa Pi is the most representative dish in the Dai flavor. Using cow's waist, intestines, stomach, and liver as raw materials, rinse them with hot water, boil them in a pot, remove them and chop them into small pieces, place them on a cold rice line, dip them in Sichuan peppercorns, spicy millet, garlic, chili noodles, and mix with a little bitter sausage water. This dish has a unique taste, cool and slightly sour
8. Tengchong earth pot
Huoshan Rehai is also a Tengchong earth pot with a history of hundreds of years. Earth pots are made by cooking ingredients in metal pots, which is a very unique way of eating in the local area. The experience is rich and leaves a lasting impression
9. Da Jiujia
Da Jiujia is a stir fried bait with a long history and is one of the most famous traditional delicacies in Tengchong. The bait is stir fried with pork, ham, pickled Chinese cabbage, tomato, egg, spinach, chilli, etc. It has rich ingredients and tastes spicy and mellow
10. Sour Water Baba
Sour Water Baba is made by cooking high soup with sour water seasoning, meat slices, pork ribs, pig feet, chicken, Tengchong Baba, etc. It has a smooth taste, sour and spicy appetizing, and a unique flavor