Home > China Destination > Yunnan > Puer >Puer Food

Puer Food

Last updated by  at 2017/5/15

Puer Featured Food:

The Fried Meat Ball In Soup

It is a traditional dish for visitors when wedding or funeral in Mo River. Pu Er and Simao area among which Mo River is more famous. Considering as the most important and delicious dish for it is crisp and soft, fragrant and sweet, this fried meat-ball in soup is usually packed home by guests as “Yan Shui”, a local custom.

Ba Ba Food In Simao

Water nut-shaped Ba Ba, thin and soft, not greasy, is a popular food in Jingdong, Zhenyuan, Jinggu, the Mo River and Simao area which are usually used for entertaining the guests.

The Chicken Tofu In Simao

The chicken Tofu has been a traditional famous dish on wedding party for more than one hundred years. The ingredient of the chicken tofu is chicken meat and eggs. Because it looks like fresh pig brains and tastes soft and sweet like tofu, both the young and the old like this nutritious food.

The Pickled Locust Of Mo River Area

The Mo River people often catch the locus which do harm to the corns and pickle them as food. It is locally famous for entertaining guest and sending to friends as presents.

The Pig Blood “bai Wang” Of Ha Ni Minority, Zhenyuan County

When Spring Festival is around, the Ha Ni ethic group of Zhenyuan county will kill a pig and make the delicious pig blood "Bai Wang" to entertain relatives and friends. Such custom has been thousands of years in Ha Ni history and the traditional way of making it like this: first put some fried and cold salt in the basin for blood. When the blood is falling into the basin, someone should stir it without stopping till the hot blood turns cold.

Another work is to cut the meat of the pig leg and the live into pieces, string them together with bamboo ropes, boil them in the pot and cut into thin chips, add into some condiments like Chinese prickly ash, pepper, coriander, ground pepper, amomum, tsao-ko peanut powder and salt and stir them again and again. Then pour the cold blood and some cold water into the meat. The last thing is to put some charcoal fire on the basin, covered by a winnowing pan till the food seems like bean-starch jelly.