People from Yunnan must be at the top of the food chain!

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Yunnan Provincial Local Chronicles Compilation Committee Office

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It's time

Rediscover Yunnan with your tongue

!!!

As China's most mysterious

The most diverse provincial cuisine

Yunnan cuisine is like a new world

Wonderful things are waiting to be opened

Whenever

(Overlooking the grand banquet on Yunnan Lvchun Street, photographer @饶颖)▼

Wherever

(Yunnan people having dinner on the roof of a "Tuzhang house", photographer @万诱引力)▼

Yunnan people can

Eat in N ways

A simple bowl of rice noodles

(Classic Yunnan rice noodles illustration, drawn by @王申雯/Planet Research Institute, photographers @邵靖涵&李哲&郑益&桂金再&马多&鲍亮)▼

Even a dish of dipping water

All are color, fragrance and taste

Adjectives are almost exhausted

(N kinds of dipping sauce ingredients in Yunnan, map by @张琪/Planet Research Institute, photographer @曹冲林)▼

So

What exactly is Yunnan cuisine?

Why is it so amazing?

394,100 km² natural vegetable fields

26 ethnic groups show their talents

3000 Years of One Table

Will take you on a "foodie journey"

(There are 26 ethnic groups living in Yunnan; please watch in horizontal mode, "100 Special Foods to Eat in Yunnan", map by @王申雯&高麗倩/Planet Research Institute)▼

01 394,100 km² natural vegetable farm

Aerial view

This world is called

Ocean of Mountains

(Sketch of Yunnan Province's topography, drawn by @Gao Liqian/Planetary Research Institute)▼

Special is

The terrain drops from northwest to southeast

In a short straight-line distance of about 960 kilometers

The altitude difference is nearly 7,000 meters

Forming a complex transition zone

(Sketch of climate distribution in Yunnan Province, drawn by @高麗倩/Planet Research Institute)▼

Most creatures

In such a compact range

Finding a suitable place to live

Humans use ancestral skills to obtain food

Yunnan has become a huge three-dimensional

“ Natural Vegetable Farm ”

(Special fruits and vegetables used in Yunnan cuisine, map by @王申雯/星球研究院, photographers by @戚凯&马多&刘樾彤&郑益&倪欣耀&杨红文&顾正林&邵靖涵&樊小哲)▼

The largest number of varieties in the country

Edible wild vegetables, fruits, and herbs

The spiciness is 100 times that of chili pepper.

The hottest pepper in China that can only be eaten

Thriving in every corner

(Chili peppers were introduced to my country in the Ming Dynasty; the picture below is China's hottest chili pepper, Shabu Shabu La, which is spicy as its name suggests, photographer @周明远)▼

Every summer and autumn rainy season

Yunnan people become Mario

Wandering in the forest to find limited delicacies

A variety of mushrooms

Picked in a hurry

(Every mountain forest is a "natural fitness field" for Yunnan people; the picture below shows the picked super-large yellow boletus, photographer @趣野星球)▼

Known as the King of Fungi

The Termitomyces ternatus living in symbiosis with ant nests

Hold up the pointed hat

(Chicken mushroom, photographer @熊发寿)▼

Known as the Queen of Fungi

Dictyophora infestans on rotten bamboo roots

White mesh skirt with hood

(Bamboo fungus, photographer @陆建树)▼

Even toadstools

Yunnan people will not let it go easily.

Bacteria recognition ability

" The Reincarnation of Shennong "

(Yunnan is also the province with the highest number of mushroom poisoning in China; the picture below shows people from Yunnan buying mushrooms. The green mushroom in the picture is also a type of boletus. Photographer: @饶颖)▼

The richness of meat

Not to be outdone

Specialty poultry and livestock are scattered across the fields

(Sketch of Yunnan's "Five Sixes", which refers to Yunnan's six famous pigs, six famous cattle, six famous sheep, six famous chickens, and six famous fishes. Map by @王申雯&张琪&高麗倩/Planet Research Institute)▼

Pigs under the snow mountain

Drinking ice spring water

Eating Cordyceps

(Cute Tibetan pigs; precious cattle breed Dulong cattle, photographer @贾翔&贪玩的潘潘)▼

Fish and shrimp in rivers and lakes

Too many to fall into the trap

You can eat it now.

(A scene of people fishing in Yunnan. The fish in the river seem to have "violated the law of heaven". Image source: @Visual China)▼

Especially in the south, there are many insects

There is no escape from the Yunnanese diet

Becoming the leader in "crunchy" meat

(Fried insects, a high-protein food in Yunnan, by @张琪/Planetary Research Institute, and @鲍亮)▼

And food crops

Also abundant production

Potatoes and corn that like light and warmth

Barley and buckwheat are suitable for cold weather

And the vast rice planting area

Provide a variety of rations

(Please watch in horizontal mode. The Yuanyang terraces have up to 3,700 levels, and the red rice produced is among the best in the world. Photographer: @吕文)▼

As the locals say

"Everything green is vegetable, everything that moves is meat"

Yunnan is not only the largest

The richest "animal and plant kingdom"

It is also a veritable " mountain product province "

(You can buy all kinds of magical ingredients in the "magical" Yunnan vegetable market; the picture below is a bird's-eye view of the busy Kunming vegetable market, photographer @应浩飞)▼

but

Select ingredients only as a basis

How to process the extraordinary

Key test

02 26 ethnic groups show their talents

About 10,000 years ago

Ethnic groups from all over the world migrated here

Evolving in a relatively independent space

In addition, people who migrated in after the Tang Dynasty

Tibetan, Mongolian, Manchu, etc.

A total of 26 indigenous ethnic groups have limited conditions

" Each one shows his magical power "

(Distribution of ethnic minorities living in Yunnan, drawn by @高麗倩/Planet Research Institute)▼

Raw food

The easiest way to eat

Chop wild vegetables and mix them together

High-end ecological dishes

(Houttuynia cordata, also known as fish mint, is the "most delicious food" in the southwest region; cold papaya shreds, photographer @万瑞&邵靖涵)▼

Sashimi, a popular dish in other countries

It is just the most gentle category in Yunnan

Pig blood is the best dish

The Hani people call it

"White Wang"

Every time when the New Year pig is slaughtered

Put salt in the basin in advance

Receive the hot blood sprayed by the Year Pig

Use chopsticks to stir until it becomes a lump.

The " Pig Blood Pudding " is ready

(Yunnan cold-mixed pig blood has a relatively mild visual impact, picture source: @Visual China)▼

Raw hides of the Bai people in Dali

The processing is also smooth

Pig hair is burned directly with straw

The pig skin is half-cooked

Fang cut open the stomach and took out the internal organs

(Dali rawhide, photographer @李贞泰)▼

To add flavor

A blend of herbs

The dipping sauce that can sterilize and disinfect can be said to be the finishing touch to the soul

The Dai people also claim that every dish

All have their own dipping sauce

They usually call it

" Nami "

(Ranking of antibacterial effects of some spices, map by @张琪/Planet Research Institute)▼

The way it is made is also very special.

It is for " chōng "

Use a mallet to mash the ingredients

(A person pounding vegetables, photographer @樊小喆) ▼

Peeling tamarillo

With coriander, chili pepper, lemon, etc.

More than ten kinds of auxiliary materials are pounded into a paste

Tamarillo

(Tree Tomato Nanmi, photographer @Wan Rui) ▼

besides

Visible at a glance

Flowers can be pounded, grass can be pounded, fruits can be pounded

Even fish, shrimp, crabs, and insect pupae

They are all objects of praise

(Dai-style pounded chicken feet, photographer @邵靖涵&杨红文&贾翔) ▼

Especially all kinds of raw meat

If you mash it into minced meat and mix it with the dipping sauce

So he was named " Sa "

" Kusa "

Known as the most hardcore "Sa"

The base flavor is derived from the initial digestion mixture in the cow's stomach.

Exuding the fragrance of grassland soil

(Kusa, cold pork sadaru, shrimp sadaru, photographer @万瑞) ▼

Cooking techniques for cooked food

From traditional to modern

The oldest no-cooker required

All local materials

The Bulang people after work

Picking huge banana leaves and stacking them into containers to collect water

Fresh fish with seasoning

Then, hot pebbles were thrown into the

Fish soup has a natural fragrance

(Tilapia dipped in water in Lincang made with modern cooking utensils, photographer @刘樾彤) ▼

" barbecue "

This high temperature heating food

Make the surface reactive

The way to ignite the aromatic flavor

Preserve ancient memories

Potatoes cooked with cow dung

Sweet aftertaste

(Zhaotong cow dung roasted potatoes are also called "blowing ash snacks", photographer @李贞泰)▼

Roasted beef wrapped in leaves

Lock in juice

(In Yunnan, “everything can be braised”; the pictures below show braised beef, braised enoki mushrooms, and braised banana flowers. Photographer: @万瑞)▼

Hot flames

Stimulate inner fragrance

There is a kind of lemongrass that smells straight to the soul

Often used to tie up various meats

The finished product has a charred skin and tender meat, and its fragrance spreads ten miles away

(Grilled fish with lemongrass, photographer @樊小喆)▼

The local bamboo is abundant

It is a specialty of the Dai, Bulang and Deang ethnic groups.

They not only use bamboo tubes to bake rice

All the ingredients on hand

Can collide wonderfully with the slightly burnt bamboo fragrance

(After eating the bamboo tube banquet, the last dish must be the bamboo tube roasted sour tea; the picture below is the roasted bamboo tube rice, photographer @钱景泰)▼

There is also the daily fragrance of oil

Stir-fry, deep-fry, pan-fry, and fry

Make ingredients more flavorful

(Stir-fried pumpkin flowers, stir-fried porcini mushrooms, stir-fried Panzhihua with garlic sprouts, fried pork ribs, chrysanthemum fried eggs, pictures from @樊小喆&贾翔&Visual China)▼

Those ones

Leftover food that cannot be preserved

Or combine nomadic experience

Curing meat by physical means

(Pipa meat from Northwest Yunnan, photographer @恩主)▼

Sun dried

(Ganba was originally a military ration for nomadic peoples; the picture below shows cold-mixed beef jerky, photographer @张海钰)▼

Or blend the characteristics of the Central Plains

Through chemical fermentation

Hammering out the thickness of time

Microorganisms that can spoil food

Not always the enemy of food

They break down starch into sugars

Turn sugar into mellow wine

Make the protein soft and cooked

(Illustration of the uses of some fermentation bacteria, drawn by @张琪/Planetary Research Institute)▼

Lactic acid bacteria

It is the favorite strain of Yunnan people

Maybe it's because of the hot weather

People love the sour taste that stimulates appetite and helps digestion

Clean

Shepherd's purse, bitter herbs, radish, bamboo shoots, etc.

Soak in glutinous rice water and seal the jar tightly

Pickling, soaking, and fermentation

The lost beauty becomes a new experience

(N kinds of pickled vegetables in Yunnan, map by @张琪/Planet Research Institute, image source @Visual China)▼

Dali region is rich in milk resources

Fermenting milk with Physalis containing lactic acid bacteria

Spread the curdled milk flat and dry it

It is for " milk fan "

(Fried breast fan, photographer @wzkdream)▼

It is worth mentioning that

Fruits with sour taste such as sour papaya and raw mango

Acid adjustment without fermentation

(Yunnan Fruit Market, Photographer @万诱引力)▼

And sour ants

Also included in the acid production list

(The sour taste of the sour ants comes from the acid in their bellies; the picture below is a sour ant soup pot, photographer @曹冲林)▼

Using complex microorganisms

And the two processes of pickling and fermentation

Another Yunnan delicacy

" Ham "

(How to eat ham? Map by @Zhang Qi/Planet Research Institute)▼

Although not unique to Yunnan

Rely on diverse climate

Different hills have different flavors

Longqing ham from eastern Yunnan, Saba ham and Yaonan ham from central Yunnan

Nuodeng ham and Heqing round leg from western Yunnan

They are all famous legs

(Transparent Nuodeng ham slices, photographer @Qu Wenben)▼

The most famous Xuanwei ham

Deep manual massage

Precise processing by season

It took nearly a year to complete

(The alternation of dry and wet seasons in the eastern Yunnan plateau where Xuanwei is located is also an important factor in making high-quality ham; the picture below shows Xuanwei ham being sold, photographer @奎涛)▼

Scrape off the surface mold before eating

Cutting the inside of the ham

Thin and red like a rose

Fat and white like cream

(Steamed Xuanwei ham, photographer @邵靖涵)▼

Except pork leg

Pork liver, lungs and even bones

Can be pickled and served

No part of the pig is wasted

(The person making the Liver Blowing; Heqing Liver Blowing, photographer @李俊军)▼

Seemingly monotonous staple food

There are so many ways to eat it

Steamed rice is cooled and pounded

Cut into pieces for bait

Cut into strips for bait

(White bait blocks and bait threads, photographer @邓江辉)▼

Fermented rice flour

Knead the dough

Extrusion molding in the device

Physalis rice noodles

Unfermented rice noodles are dry rice noodles.

(Production process of Physalis rice noodles, illustration by @张琪/Planet Research Institute)▼

Pie- like

Ludian Baba made from glutinous rice flour

Buckwheat cake made from buckwheat flour

"Ali Baba" made from Dong palm tree flour

Guandu Baba with lots of sweet fillings

And use the best puff pastry technique

The crispy Xizhou Baba

(Xizhou Baba, Water Splashing Baba, Frog Lying on Stone Baba, Corn Baba, Photographer @樊小喆&万瑞&马多&黄跃达)▼

Noodles, a staple food in the north

In the dishes of Weishan people

Wrap from beginning to end

Length of several meters

(The Weishan people below, photographer @范健华)▼

The above delicious

Reassemble a pot of stew

It's ever-changing

(The Wa ethnic group's chicken rice is made by stewing pounded vegetables and steamed rice in a pot, aiming to make it even more mushy and even more mushy, so that the flavor can fully wrap the mouth. Photographer @胡凯华)▼

Shine bright

(Sour and spicy loach fried pork skin, cured pork ribs pot, sour and spicy fish, sour papaya pig trotter soup, photographer @樊小喆&李哲&湘玥&刘樾彤)▼

but

Popular food

More than just the accumulation of life wisdom

It also blooms the charm of legend

A soup stock that extracts history

03 3000 Years of One Table

On the southeast bank of Dianchi Lake

A large shell mound site unearthed at the lakeside

Proof that it was about 3000 years ago

Ancient Dian people had the custom of enjoying "lake fresh"

Warring States Period

The Chu general Zhuang Qiao led his army into the Dianchi Lake area

But the Qin army cut off their way back

The Chu army changed customs and established the " Ancient Dian Kingdom "

(Bronze shell storage vessel from the ancient Dian Kingdom, photographer @张艳)

▼

The princes and nobles are well-fed and well-dressed

It is a witness to the burst of food culture in Central Plains

Yunnan cuisine rises from the grassroots to the high-end

From the countryside to the world

Thousands of miles of rivers and mountains gather together at one table

(The ox-tiger bronze table from 2,000 years ago was a ritual vessel for holding meat offerings. Photographer @鲍亮)▼

754 AD

Life in Tibet and the Tang Dynasty

Nanzhao Kingdom between two great powers

Captured a large number of skilled chefs from the Central Plains

Promoted the prosperity of court banquets

(It is said that Dali Weishan 𤆵 meat bait silk was once a top delicacy for entertaining envoys, photographer @周勃典)▼

Song and Yuan Dynasties

Thanks to various Buddhist sects

The spread of Islam brought by the Mongol army

Pagodas and temples are everywhere

Temple cuisine and halal cuisine are unique

(Weishan Muslim noodles, photographer @顾正林)▼

To the Ming and Qing Dynasties

Millions of Han immigrants moved in

A network of trade routes

As the country reaches its peak

(Sketch of the ancient post roads around Yunnan, drawn by @高麗倩/Planet Research Institute)▼

Mabang cuisine is famous for its speed

Popular with porters

(Yongping braised chicken is known as the "Bonan Ancient Post Road Speed", similar to today's KFC, photographer @顾正林)▼

Salt merchant cuisine is famous for its luxury

Revealing the wealth of wealthy businessmen

(In the past, Heijing salt stew was known for using a lot of precious salt, photographer @曹冲林)▼

Towns that have risen one after another

Light up the fireworks

The lively gathering was packed with diners

Known as

Shiping, the "Famous Prefecture of Literature in Southern Yunnan"

Cooking tofu with well water

Tofu feast with all kinds of flavors

(Shiping Tofu Banquet, photographer @周伯典)▼

Known as

Tengchong, the "First City at the Extreme Border"

The beef hotpot is steaming hot

Cool and refreshing

(The Huo Piao beef is well-known in Tengchong and Baoshan, photographer @曹冲林)▼

Legend has it that

Hunted by the Qing army

Zhu Youlang, the last emperor of the Southern Ming Dynasty, who fled here

Tasted the food offered by the local people

Stir-fry the bait with some home-cooked side dishes

Left behind the good name of " Great Rescue "

(This name reflects the people’s spirit of “loyalty to the emperor and patriotism”; the picture below shows the “Da Jiu Jia” with different ingredients in each family, photographer @周勃典)▼

Lijiang , the Pass of the Ancient Tea-Horse Road

Ruled by the Mu clan chieftains for hundreds of years

During this period, Confucianism flourished and schools were opened.

Many Han scholars were hired to teach

Traveler Xu Xiake traveled here

The banquet consisted of eighty dishes.

(Lijiang's "San Die Shui" is a banquet held by the Naxi Mu chieftains and wealthy families to entertain distinguished guests. Photographer: Song Nuan)▼

Since the late Qing Dynasty

Foreign powers invaded and the country opened its doors

This strategic location in the southwest

Opening of checkpoints and construction of railways

Expand the new army and move into the school

Fresh blood keeps coming

(Yunnan Army Military Academy is a famous military school in modern Chinese history, photographer @Lu Wen)▼

Modern neighborhood

Rising along the transportation hub

There are many restaurants of all kinds

(Please watch in horizontal mode, the bustling night scene of Kunming city, photographer @祝云川)▼

From other provinces

Guangbang Guanshengyuan, Lubang Fushunju

Henan Houdefu and Beijing Dongxinglou

There are bars and hotels from foreign countries

The time of intersection and harmony

Impacting the innovation of traditional Yunnan cuisine

A wheat cake shop on Fengzhu Street in Kunming

Innovative use of milk powder and butter

Made a soft and sweet

" Modern Baba "

(Modern Baba, picture source @Visual China)▼

Bao Hongwei and his wife from Jianshui

The first “ Cultivating Positive Energy Hall ” was opened on Fuzhao Street

Never forget the spirit of democracy and republic

Commemorating the outbreak of the National Protection Movement

The restaurant's signature dish is Jianshui Steam Pot Chicken

Highly sought after by people from all walks of life in Kunming

(Steamed Chicken, image source: Visual China)▼

Opened by Yuxi people

Dexinyuan listed in Yangshikou

Learn the Cantonese habit of eating morning tea

Selling authentic Yunnan-style breakfast

" Yunnan Bridge Noodles "

A big bowl of chicken soup is served

Layered ingredients of different sizes

Chicken slices, fish slices, ham slices, pea tips, tofu skin, etc.

Arrange on both sides in order

Plus Kunming rose wine

Eat and drink while hot

The atmosphere and experience are full

(There is also a "love legend" about the origin of Mengzi Cross-Bridge Rice Noodles; the picture below is Cross-Bridge Rice Noodles; Mengzi Cross-Bridge Rice Noodles, photographer @万瑞&饶颖)▼

This Qing Guangxu period

The food that has been recorded for a long time is finally popular

Whether it was officers, teachers, students, wealthy gentry or ordinary citizens,

Everyone goes to Dexinyuan to eat rice noodles

It was the most popular

“ Rice Noodle Social ”

(A bowl of rice noodles in the morning is still a must-eat for Yunnan people. A bowl of rice noodles is a good start to a full day. The picture below shows rice noodles with pork trotters being added with soup. Photographer: @孙小权)▼

As early as the 1870s

Hexianglou, founded by the imperial chef Hu Zenggui

Launched " Ham 42 "

Make a name for "Yunnan-style pastries"

(Yuntui mooncake, photographer @张昭)▼

Chefs of all generations keep up with the times

There is no lack of use of industrial baking technology

It has successively produced shaqi ma, heavy oil egg cake, rose flower cake, etc.

During its heyday, there were hundreds of varieties of cakes and pastries.

(Yunnan's famous flower cake, photographer @万瑞)▼

Until the founding of New China

Yunnan as a whole, especially the provincial capital Kunming

Famous chefs and famous restaurants gather together

The best restaurants offer a full banquet

Dishes that are renowned both at home and abroad

Uncountable

(Dessert Pao Lu Da, Yiliang Roast Duck, Photographer @樊小喆&邵靖涵)▼

now

The Border Town of the Past

It has become an important window for China's opening up to the outside world.

Multiple international airports and national ports

Closely connected to the world

(The bustling scene of Jinghong, a national foreign port, photographer @李昌华)▼

Delicious food that transcends time and space

Embellishing China's most diverse

“ Gourmet Garden ”

Taking to the streets

From luxurious decoration to small and large food stalls

Keep up with the trend of the times

(Qujing Food Street, photographer @邓江辉)▼

Deep in the corner

From folk festivals to temple fairs

Inheriting the ancient charm

(Lijiang Ancient Town Food Street under the snow-capped mountains, photographer @许玮泓)▼

Ethnic and modern

Romance and surprise

Giving Yunnan cuisine a unique flavor

Eye-opening

Flower Banquet

(Flower Banquet, photographer @陈斌)▼

Mushroom Banquet

(Mushroom Banquet, photographer @曹冲林)▼

Pig slaughtering banquet

(The Yi ethnic group's Eight Great Bowls are also known as "Eight Swordsmen Who Kill Pigs", photographer @熊发寿)▼

Peacock Feast

(Peacock Banquet, photographer @万瑞)▼

The best of food

Treat guests with the highest etiquette

The Great Clash of National History

Like colorful fireworks in the night sky

Even though the mountains and seas are rugged

Own delicious food to sing

04 Ending

The past 2023

Yunnan receives more than 1 billion tourists

A scenery you never get tired of

Become the world's desired

" Poetry and Distance "

(Scenery of Erhai Lake in Dali, photographer @杨继培)▼

And under the thousands of mountains and seas

Thousands of fireworks , thousands of flavors

But few people can see the whole picture

(The vegetable market under the snow-capped mountains of Yunnan, photographer @马多)▼

Although it is too diverse

Not included in the eight major cuisines

Often ignored by the public

But that's why

It has created an indispensable position

Its mystery

It is 394,100 km² of land

Natural and delicious

(The scene of fishing in Yuxi is like "heavenly soldiers and generals" descending to earth, photographer @黄凯)▼

Its surprise

There are 26 nationalities

Wisdom of living according to local conditions

(The banquet on Weishan Changjie was crowded with people, photographer @熊发寿)▼

Its colorful

It is from 3000

Tolerance and appreciation for each other

(A myriad of fireworks under the myriad of scenery in Yunnan, photographer @王奕谌)▼

This is Yunnan cuisine

A surprise on the tip of your tongue, a fragrance that spreads all over the world

Use fireworks to condense the world

This is also a Yunnanese

They love every kind of food

The greatest reverence for heaven and earth

They respect every taste.

It is the highest tribute to the world

This graphic and text are jointly produced by

Yunnan Provincial Local Chronicles Compilation Committee Office

This article was created by

Written by: Zhou Caiyun

Image: Zhang Zhaohai

Design: Zhang Qi & Wang Shenwen

Map: Gao Liqian

Proofreading: Hu Qichen & Dou Jing & Su Nan & Wu Xintian

Head photo, cover photographer: Visual China & Fun Planet

Audit Expert

Lin Chaomin, professor of history and ethnology at Yunnan University

Chen Yapin, professor at Yunnan Normal University

Yunnan food writers dare to mess around

【References】

[1] Ming Qingzhong, Tong Shaoyu (eds.). Yunnan Geography. Beijing: Beijing Normal University Press, August 2016.

[2] Yunnan Agricultural Geography Editorial Group. Yunnan Agricultural Geography. Kunming: Yunnan People's Publishing House, March 1981.

[3] Yang Aijun, ed. Kunming’s Centennial Cuisine. Kunming: Yunnan Fine Arts Publishing House, September 2011.

[4] Yao Yun. The Legend of Yunnan Cuisine. Yunnan Publishing Group: Yunnan Fine Arts Publishing House, 2022.01.

[5] Zheng Diansheng, Li Xixiang, Chen Shanchun, et al. Wild vegetable and fruit resources in Yunnan and surrounding areas [J]. Journal of Plant Genetic Resources, 2013, 14.

[6] Cui Hongwei. Study on the changes of flavor peptides and flavor substances in Xuanwei ham during fermentation[D]. Kunming University of Science and Technology, 2023.

[7] Zhang Ying. Research on flavor substances of several edible fungi[D]. Anhui Agricultural University, 2012.

[8] Ding Jianming, Executive Editor. Yunnan Cuisine from Ancient to Modern Times: Collection of Papers from the Yunnan Cuisine Forum (Mengzi). Kunming: Yunnan People's Publishing House, June 2011.