ai dishes are rich in national flavor and local color, and form the unique school of Yunnan cuisine. The most popular forms of preparation of these dishes include grilling, steaming, chopping and pickling for a total of 120 varieties. The flavor characteristics can be summed up as tasting sour, pungent, and fragrant. The flavor of glutinous rice cooked in bamboo, fish grilled with sweet grass, chicken boiled with sour bamboo shootand fried moss are beyond verbal description unless you taste them yourself.

About a kilometer south of the county seat of Yunjinghong is a picturesque Dai village called Manjinglan. This is the site of Manjinglan Dai Nationalities Flavor Food Street. The Dai people opened many restaurants for tourists in recent years to taste the local specialties, such as grilled fish wrapped in lemon grass, glutinous rice cooked inside the hollow of bamboo stalk, steamed minced pork wrapped in banana leaves, steamed brain of pig, deep fried banana and moss.

Upon our menu for recommendation are steam potted fish, potted bean curd, Eryuan cheese, steam Erhai fish, ham cake, xizhou cake, etc.
There is a special drink called Sandaocha tea that is prepared separately three times with different addition flavorings thus brings out three different tastes from tea-oozing bitter to sweet and finally to a completed full taste. Cheese, walnut, brown sugar, honey, ginger, cinnamon are used for Sandaocha tea. Very cool.