Jinggu Dai and Yi Autonomous County (景谷傣族彝族自治县) is an autonomous county under the jurisdiction of Pu'er Prefecture, Yunnan Province, China. The Dai ethnic minority, which numbers 1,158,989, is distributed throughout the Dai Autonomous Region and the Dehong Dai-Jingpo Autonomous Prefecture in Xishuangbanna in the southern part of Yunnan Province. In the past, they were called 'Baiyue', meaning a vast living area. Therefore, they have established a close relationship with ethnic groups like the Zhuang, Dong, Shui, Bouyei and Li, who are said to be the descendants of the Dai people. There are a large number of ethnic groups in Jinggu Dai and Yi Autonomous County, so the dishes are rich and unique such as the Tanks noodle(罐罐米线), Ox Sa Pie of Dai minority(傣味牛撒撇), Sour Bamboo Shoot Braises Fish（酸笋烩鱼）, The Cold Sour Ant Eggs(凉酸蚂蚁卵) and so on. The Dai and Yi dishes are the representatives. You can enjoy yourself in Jinggu Dai and Yi Autonomous County. 

Tanks noodle(罐罐米线)

Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. A single noodle can be made, eaten, or extracted from a serving of noodles, but it is far more common to serve and eat many at once, and thus more common to see the plural form of the word. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles. The word derives from the German word Nudel. The oldest evidence of noodle consumption, from 4,000 years ago, has been found in China.

Ox Sa Pie of Dai minority(傣味牛撒撇)

Ox Sa Pie, specially cooked, is a well-known dish for guests when festivals or weddings are celebrated around Dai minority, Jinggu county. They cook this dish with the local yellow ox whose back-meat is burnt yellow, cut into filiform, mixed and stirred with cooked tripes, ginger, garlic, pepper, peanut pieces and other perfume and condiments, added by boiled and filtered ox-sausage water or bile. Next will be a busy time for your mouth and stomach. It is not only some kind of soft, tasteful, fragrant, colorful food, but also a medicine which invigorates the stomach, reduces hot, and whets one's appetite.

Sour Bamboo Shoot Braises Fish（酸笋烩鱼）

It is a popular food in Simao area which is sour, hot and fresh. It is cooked as follows: scale the fish and take out the inside organs first and then fry the sour bamboo-shoot cooked before put into the water. After the water boiling, we could put the fish into it together with the condiments like scallion, ginger, pepper, Chinese prickly ash and monosodium glutamate, etc.

The Cold Sour Ant Eggs(凉酸蚂蚁卵)

When summer comes, people in Dai villages of Menglian county would enjoy the cold sour-ant eggs in sauce which is full of protein and has the function of strengthening the digestive organ, keeping off the hot, eliminating disease. The sour ant is some kind of thin and yellow ant in tropical forests among which the adult ones are with dense sour smell. These ants usually build some round nest in the jungle or tree crotch which are the birth places of white and soybean –shaped ant eggs, the smallest and most fragrant egg in the world. It becomes the first class food for visitors for its rich protein and good taste.