Recommend Food

Chicken Tofu(鸡豆腐): Hailing from the Simao region of Yunnan Puer, Chicken Tofu is a traditional Puer dish that uses locally-sourced free-range chicken and fresh eggs. The chicken breast is finely minced with the back of a knife, mixed with starch, and combined with beaten egg whites from which the foam has been removed. This mixture is then gently simmered in an oil-free chicken broth until it forms a tofu-like texture. Topped with shredded ham and chopped green onions, Chicken Tofu is clear, aromatic, slightly sweet, and melts in your mouth with its tender texture.

 Puer Doutang Migan(豆汤米干): A signature dish of Ning’er County in Puer City, Doutang Migan features delicate and smooth rice noodles paired with a rich, flavorful bean soup. The bean soup(Doutang) is carefully brewed from a variety of beans. Rice noodles(Migan) are cut into strips, placed in a bowl, and topped with a thick pea soup, followed by savory additions like meat sauce, chives, bean sprouts, and other seasonings. The aromatic bean soup blends perfectly with the soft Migan, creating a sweet and savory flavor that is beloved by the people of Puer. This dish is a must-try for those planning a China travel itinerary, especially for anyone looking to visit China and exploring Yunnan Puer cuisine.

San Jiao Jian Baba(Ba Ba food in Puer 三尖角粑粑): A distinctive delicacy from the Puer region in Yunnan, San Jiao Jian Baba is known for its thin, delicate skin and generous filling. Sweet and flavorful, yet not greasy, it comes in various flavors. Made from a mix of high-quality glutinous rice and regular rice ground into a paste, it is steamed and seasoned, then filled with ingredients like peanuts and walnuts, red bean paste, or vegetables. Shaped into triangles, it is steamed until cooked. San Jiao Jian Baba can be enjoyed either steamed or grilled, making it a versatile dish that serves as both a snack and a main meal. This unique treat provides a delicious glimpse into the flavors of Yunnan Puer and is an essential part of any China travel experience.

Cold Sour Ant Eggs(凉拌酸蚂蚁蛋): A unique delicacy from the Dai villages in Menglian, Puer, Cold Sour Ant Eggs are harvested from long red ants that live on tropical sour mango trees. Rich in protein, these eggs are considered a “natural protein powder.” After briefly blanching the ant eggs, they are mixed with chili oil, soy sauce, vinegar, and minced ginger and garlic. This dish is known for its fresh, unique flavor and is a popular choice among locals in Yunnan, also a exotic food in Yunnan Puer travel.

Dai Niusapie(牛撒撇): A signature cold dish from the Dehong and Jinggu areas of Yunnan, Dai Niusapie is loved for its distinctive preparation and taste. It features beef tripe, liver, lungs, spleen, and lean meat, which are cleaned thoroughly, boiled, and then sliced into thin strips. The strips are seasoned with ginger, garlic, chili, crushed peanuts, and other spices, with the final touch being beef bile or gall water for a tangy twist. The traditional Puer dish is refreshing, aromatic, visually appealing, and is believed to aid digestion and relieve heat.

Chicken Rice of Wa Ethic Group(佤族鸡肉烂饭): Representing the culinary culture of the Wa people, Wa Chicken Rice is a staple dish made by cooking rice in chicken broth until it reaches a soft, porridge-like consistency. Shredded chicken is added and mixed well, then garnished with finely chopped Wa cilantro, wild herbs, green chili, tender fennel leaves, and green onions. The dish is known for its smooth, delicate texture and distinct flavor. For those on a China travel journey through Puer, this dish offers an authentic taste of the Wa people’s culture and is an integral part of any Puer travel itinerary.

Lemon Eight-Treasure Rice(柠檬八宝饭): A specialty of Puer City in Yunnan Province, Lemon Eight-Treasure Rice is made from glutinous rice steamed with lotus seeds, peanuts, walnuts, chestnuts, and other ingredients until it turns golden. Lemon juice is then drizzled over the rice, balancing the tartness of the lemon with the sweetness of the rice. This dish is both flavorful and nutritious, known for its benefits such as boosting blood circulation and warming the stomach.

Cicada Meat Ball of Dai Minority(知了肉圆子): Cicada Meatballs are a traditional insect delicacy of the Dai people. Rich in protein, vitamins, and minerals, cicadas offer significant nutritional value. Fresh cicadas are prepared by removing their wings and abdomens, then finely chopped with chicken meat. The mixture is combined with glutinous rice flour, shaped into meatballs, cooked, and served in a large bowl, garnished with coriander, green onions, and a pinch of salt. This dish is known for its fresh, savory taste and unique flavor, and it is a must-try for anyone on a Puer travel itinerary.

Puer Tea(普洱茶): China Puer Tea, a Yunnan specialty, is classified as one of China’s six major types of tea, specifically black tea. It contains amino acids, alkaloids, tea polyphenols, tannins, caffeine, pigments, monosaccharides, proteins, organic acids, lipids, vitamins, and more. Puer tea is divided into raw tea and ripe tea. Raw Puer tea is made using a non-fermentation process, while ripe Puer tea is produced through a fermentation process known as “wet piling.” With a rich, smooth taste and a lingering sweetness, Puer tea is the best tea specialty for Puer travel.

Fish with Sour Bamboo Shoots(酸笋烩鱼): Fish With Sour Bamboo Shoots is a popular Puer dish in the Simao area, characterized by its sour, spicy, and fresh flavors. Fresh local fish are descaled, gutted, and pan-fried until golden. The bamboo shoots are stir-fried, then boiled with water. The fish is added to the boiling soup along with green onions, ginger, chili, pepper and other seasonings. This dish blends the freshness of fish with the distinct tanginess of sour bamboo shoots.

Fire-Braised Fish(火灰焖鱼): Lahu Ethnic Fire-braised Fish in Lantsang River,Puer is a specialty from the Puer region. Fresh fish, such as grass carp or silver carp, are cleaned and gutted. The fish is coated with green onions, ginger, garlic, soy sauce, and other seasonings, then wrapped in fresh banana leaves. The wrapped fish is placed in hot ashes and slowly cooked. After long hours of simmering, the fish becomes tender and flavorful, retaining its freshness while being thoroughly cooked. This dish is popular in locals and visitors travel in Puer.

Jingdong Yellow Eel Noodles(景东黄鳝面): Jingdong Yellow Eel Noodles is a specialty from Jingdong in Puer, featuring wild eels from paddy fields and traditional handmade dried noodles. The eel is cleaned, deboned, and chopped into small pieces, then pan-fried with vegetable oil until golden. Seasoned with salt, garlic, chili sauce, and ginger, the eel is stewed with water, and noodles are added. Chives and green onions are mixed in as the dish nears completion, creating a perfect blend of color, aroma, and taste. This is a must-try dish for China travel lovers looking to enjoy authentic Puer travel flavors.

Jiangcheng Yellow Beef Jerky(江城黄牛干巴): Jiangcheng Yellow Beef Jerky is a local specialty from Jiangcheng. High-quality yellow cattle, particularly the leg muscles, are selected. The meat is cut into strips and marinated with salt, chili powder, and pepper for three to four hours. The marinated meat is then hung on iron hooks and dried over a low wood fire for eight to nine hours. The finished beef jerky is bright red, with a pure taste and rich aroma of Yunnan Puer dish.

Insect Banquet(虫宴): The Insect Banquet is a distinctive culinary tradition from Puer, showcasing the region’s diverse insect-based cuisine. Insects are rich in protein, amino acids, and various trace elements while being low in fat, making them a healthy green food. The Insect Banquet features a wide variety of insects, including bamboo worms, grasshoppers, bee pupae, locusts, and cicada pupae. After processing and cooking, each insect offers a different taste and texture, such as crispy bamboo worms, crunchy grasshoppers, and tender bee pupae. The Insect Banquet is not only a unique culinary experience but also reflects the local food culture, where insects have been consumed for generations, symbolizing a deep connection with nature and a pursuit of dietary diversity. Many Puer travel visitors eager to try this unique cuisine.

Wa-Style Fermented Bean Curd(佤味卤腐): Wa-Style Fermented Bean Curd from Puer is a unique fermented food originating from the traditional Puer cuisine of the Wa ethnic group. The main ingredients include tofu, salt, sesame oil, Sichuan pepper, and noni root. After undergoing fermentation and curing processes, the fermented bean curd is created. Puer travel enthusiasts can indulge in this savory delicacy while visiting the region, as it is a key part of the local food culture. With its rich aroma, robust flavor, and distinctive taste.

Dai Alkaline Rice Dumplings(Dai Gray Water Rice Dumplings 傣家灰水粽): Dai Alkaline Rice Dumplings are a traditional delicacy of the Dai people, with a distinct aroma, soft and sticky texture, and a taste that is sweet but not greasy. Unlike regular rice dumplings, Dai Alkaline Rice Dumplings go through an additional step of soaking the glutinous rice in gray ash water. The gray ash water is obtained by burning natural plants and filtering the ashes multiple times. The soaked glutinous rice has a unique flavor, both sweet and refreshing. In Jinggu, these dumplings come in both sweet and savory variations, catering to different tastes, and are loved by many. Whether you’re in Puer, Yunnan, or exploring other regions, this dish is a significant part of the local culture and is sure to be a highlight of your China travel itinerary.