Yuxi boasts distinctive dishes made with river snails, freshwater clams and ant eggs. Other local delicacies include small river fish and dried eels from Yuanjiang, as well as wild greens such as sweet leaf vegetables, heartleaf houttuynia and sweet bracken. Most dishes feature a tangy flavor. All ingredients are pollution-free green food, far more nutritious than greenhouse vegetables in cities.

This dish is made with fresh eels and rice noodles. It delivers a perfect blend of sour, sweet, numbing and spicy notes with a delicate aroma and refreshing taste. It can also be served cold to suit different preferences.

The sour soup rice noodles from Yang Caike’s eatery enjoy the greatest fame. The bright white rice noodles are paired with golden jelly noodles, fresh green chives, dark soy sauce and bright red chili oil. The vibrant-looking dish tastes cool and fragrant. Address: North Gate Intersection, Xinxing Road

Roasted duck ranks as the signature dish of Yuxi cuisine. It gets its name from the fuel: bundles of dried pine needles used for roasting. The meat is tender and aromatic. The fatty part is rich yet not greasy, the lean meat soft and tender, while the bones are crisp and the gravy sweet.

Its history dates back to the Ming and Qing dynasties. It is mainly made of fermented stinky tofu crafted from soybeans, which must feature fine texture, uniform size and even thickness. The tofu is sun-dried to remove surface moisture, then soaked in grain liquor. Afterwards, it is mixed with sugar, salt, chili, star anise and Chinese prickly ash powder, and preserved in refined cooking oil.

Yimen fermented soybeans fall into two categories: green soybean and dried soybean varieties. Green soybean fermented in brine is the most popular. The bright red chili sauce complements the tender green beans, creating an appetizing appearance. It tastes fragrant, sweet and fresh with a lasting aftertaste. It is an excellent condiment for cooking fish and meat.

Yaonan is located in the middle section of the Ailao Mountains in Xinping County, at an altitude of 1,960 meters, boasting superior climate and natural conditions. The ham is made from local native pigs raised for two years. Only hind legs are used. The meat is salt-cured for 15 to 20 days, pressed to drain excess water, then smoked for three months in the cool, dry and well-ventilated attic of a farmhouse.

When cut open, the meat is rose-red and the fat pure white. It is tender with an intense, lingering aroma. The skin is crispy, and the fatty part melts in the mouth.

Locally known as luosi, river snails are extremely popular among Yuxi people. The meat is tender and savory. Spicy stir-fried river snails are a must-try for chili lovers, offering wonderful flavors and a great chewy texture.

A local saying goes: "A bowl of glutinous rice, two dried eels, and a small cup of wine make a perfect day." The coiled dried eels have an appealing texture. They can be deep-fried or roasted over charcoal until crispy, tasting spicy, fragrant and refreshing.

The eggs laid by yellow tree ants are about the size of rice grains and rich in protein. They are commonly stir-fried with eggs, presenting a unique flavor and high nutritional value.