全部菜谱

This traditional Yunnan meal features a whole fish marinated with aromatic herbs and spices, grilled to perfection and served on a banana leaf alongside steamed rice and fresh seasonal vegetables. The banana leaf imparts a subtle fragrance and makes for a beautiful, rustic presentation. It's a healthy and flavorful dish perfect for autumn.

A traditional Yunnan-style meal featuring a whole fish marinated with fragrant lemongrass and spices, grilled to perfection, served on a banana leaf with steamed rice and fresh vegetables. This summer dish is light, aromatic, and bursting with Southeast Asian flavors.

A traditional Yunnan meal featuring a whole grilled fish marinated with lemongrass and spices, served on a banana leaf with steamed rice and fresh vegetables. This summer-friendly dish is light yet flavorful, capturing the essence of Yunnan cuisine.

This authentic Yunnan dish features a whole fish marinated in aromatic spices, grilled to perfection, and served on a banana leaf alongside steamed rice and fresh blanched vegetables. The combination of smoky fish, fragrant herbs, and crisp greens makes it a refreshing summer meal.

A traditional Yunnan dish featuring whole fish marinated in lemongrass and spices, grilled to perfection and served on a banana leaf with fragrant rice and fresh vegetables. The combination of herbs and chili creates a vibrant, aromatic flavor perfect for summer.

A traditional Yunnan meal featuring tender grilled fish marinated with lemongrass and spices, served on a banana leaf with steamed rice and fresh seasonal vegetables. The dish is aromatic, slightly spicy, and perfect for summer.

A traditional Yunnan dish featuring whole grilled fish marinated in fragrant spices, served on a banana leaf with steamed rice and seasonal spring vegetables. The banana leaf imparts a subtle aroma and keeps the fish moist, while the fresh herbs and chili reflect Yunnan's vibrant cuisine.

A Hani ethnic home-style dish from Yunnan. Wild bitter flower buds stir-fried with fermented black beans, cured meat, and pickled vegetables. Aromatic, salty, spicy, and sour with a cooling bitter taste. (Image is illustrative)

A traditional Brown ethnic dish from Yunnan. Fresh pig blood mixed with spices, combined with braised pig head and feet. Spicy, fresh, and uniquely flavorful. A preserved meat delicacy that can last for months. (Image is illustrative)

云南特色竹筒鸡，用的是仔公鸡1只，配上白糖、精盐。做出来的味道，家常味道，吃着舒服。

云南特色丽春铜火锅，用的是暴腌排骨，配上猪蹄、阉鸡。做出来的味道，家常味道，吃着舒服。

云南特色竹筒煮田鸡，用的是田鸡，配上精盐、马蹄菜。炖煮出来的味道，家常味道，吃着舒服。

过桥米线是云南蒙自的名吃。一碗滚烫的鸡汤，上面浮着一层油保温。生的肉片、鹌鹑蛋、米线依次放进去，靠鸡汤的温度烫熟。传说是一个妻子给读书的丈夫送饭的故事。

A Jino ethnic specialty from Jinghong, Yunnan. Fresh tender tea leaves are blanched and tossed with spices, creating a unique vegetable dish. A traditional way Jino people enjoy tea as food.

A Hani ethnic specialty from Honghe, Yunnan. Chicken marinated with spices, stuffed into fresh bamboo tubes and roasted over fire. The bamboo imparts a subtle fragrance to the tender chicken.

A Lahu ethnic specialty from Lancang, Yunnan. Green tea leaves are roasted in a clay pot until fragrant, then brewed with water. A traditional Lahu way of making tea with a unique smoky aroma.

A Naxi ethnic specialty from Lijiang, Yunnan. Traditional flatbread with crispy exterior and soft interior, filled with sweet or savory ingredients. A famous Naxi street food.

佤族鸡肉烂饭是沧源的传统。鸡肉煮到烂糊，和米饭混在一起，加佤族特有的香料调味。看着不起眼，但暖心暖胃。

傣族的帕哈煮螺蛳，帕哈是一种傣语叫法的香草，煮出来的螺蛳带着独特的香气。西双版纳的夜市上，这道菜是下酒神器。

布朗族的鱼剁生，是西双版纳的生食传统。新鲜河鱼切薄片，拌上酸蚂蚁、小米辣、香菜，酸辣鲜爽。外地人可能不敢吃，但这是布朗族人最待客的菜。

怒族血鲊是云南怒江的特色。新鲜猪血拌上糯米和调料，蒸成糕状。看着吓人，吃着香糯。这是怒族人过节才做的菜。

景颇族的涮跳鱼，用新鲜的罗非鱼或鲶鱼，涮在特色蘸水里。蘸水是灵魂，用小米辣、香菜、柠檬调出来，酸辣鲜香。

傈僳族的怒江鱼过拉达泽，就是怒江里现捞的鱼，加豆腐、野菜一起煮。名字是傈僳语锅煮鱼的意思，做法简单但味道鲜美。

彝族的清汤橄榄鱼，用洱源的橄榄果煮鱼，汤是酸的，鱼是鲜的。橄榄的酸涩和鱼的鲜甜混在一起，是大理人餐桌上的独特味道。

藏族的糖醋喀比，就是糖醋鱼。中甸的雪鱼肉质细嫩，用糖醋汁一浇，酸甜适口。藏族人做鱼不多见，这是特例。

彝族的锅贴乳饼，用羊奶做成的乳饼切片，煎到两面金黄。外酥里嫩，带着淡淡的奶香。大理巍山的乳饼最出名。

哈尼族的黄面瓜鱼煮甜菜，用的是红河梯田里的稻花鱼。鱼和面瓜一起煮，汤是甜的，鱼是嫩的。哈尼族人在梯田边吃这道菜，鱼是当天捞的。

景颇族的竹筒煮田鸡，田鸡塞进新鲜竹筒里烤。竹子的清香渗进田鸡肉里，烤出来嫩滑鲜香。这是德宏山里的美味。

傣族荷叶蒸辣子鱼，鱼用荷叶包起来蒸。荷叶的清香和辣椒的辣味混在一起，鱼肉鲜嫩。版纳的夜市上常见这道菜。

白族的牛奶煮弓鱼，是大理的特色。弓鱼是洱海的特产鱼，用牛奶煮出来，汤白如玉，鱼嫩如豆腐。白族人说这道菜能补钙。

云南过桥米线配春鲜香草与油辣子，是蒙自过桥米线的升级版。除了传统的肉片和米线，还加了新鲜的香草和自制油辣子。汤要滚烫，先把生肉片烫熟，再下米线。

云南人吃菌子是认真的，每年6-9月菌季，菜市场里堆满了见手青、鸡枞、干巴菌、青头菌。这道菜用的是当季野生菌搭配春笋，两样都是山里的鲜味。野生菌一定要炒熟，见手青没炒熟会中毒，这不是开玩笑。蒜要多放，既能提香又能杀菌，辣椒随意，看个人口味。 【小贴士】 • 野生菌一定要炒熟！见手青没炒熟会中毒，这不是开玩笑 • 蒜要多放，既能提香又能杀菌，这是云南人的经验 • 菌子下锅前不要水洗，用湿布擦干净，水洗了会出水 • 春笋先焯水去涩味，再和菌子一起大火快炒