Flavor of the food in Jinghong is greatly influenced by periodic migrations provinces such as Sichuan, Jiangsu, and Guangdong provinces. Many dishes are characterized by hot, spicy flavor and also there are also dishes from different areas around China. Tourists may have a try of the typical local food in most of the restaurants.

Xuanwei huotui
Xuanwei Huotui enjoys a great reputation all round China. It is a strong, tasty, country-cured ham. People in Yunnan appreciate certain dairy products; as a result, an excellent mild white cheese is eaten fried or steamed in combination with ham or vegetables, especially the tender, emerald-green horse beans. The particular materials, ingredients and special cooking method make Xuanwei Huotui delicate and tasty.

                                               Mushrooms
Because Yunnan Province is surrounded by mountains and rivers, there is a large variety of mushrooms growing in the area. The most noted of the dozens of varieties are "chichen-tast mushroom" (jizong) and morel, called "sheep-stomach mushroom" (yangduzi) by local people. For vegetable lovers, Yunnan is a enjoyable place with bamboo shoots, tender young pea-sprouts, Chinese broccoli, green garlic shoots and other kinds of beans and vegetables.

Steam Pot Chicken ( Qiguoji)
Qiguo is a kind of ceramic steam pot, a squat, round, lidded vessel with an internal spout, or chimney, which allows steam to enter but not to escape. Chicken cooked in this kind of vessel has a superior and special taste with many kinds of natural medicinal ingredients in the soup.

Crossing - Bridge Rice Noodles (Guoqiao mixian)
Crossing-Bridge Rice Noodles is one of the best-known flavor dishes in Yunnan Province. There is a story about this famous dish: in ancient times, a scholar isolated himself on an island in a lake to preparing for the imperial examinations. His wife had to bring meals for him every day. However, she was dismayed that she had to carried the meal across a long bridge and when she arrived, the soup had been already cold. Then, she thought about a good idea: she kept the soup boiling hot with a thin layer of vegetable oil which prevented the spot out of a stove. In the end, the scholar passed the exam with the help of his wife and Crossing-Bridge Rice Noodles became a famous dish from then on.