Mojiang Hani Autonomous County (墨江哈尼族自治县; pinyin: Mòjiāng hānízú Zìzhìxiàn) is an autonomous county under the jurisdiction of Pu'er Prefecture, Yunnan Province, China. It is in the south of Yunnan province, the east of Pu’er prefecture. There is 350 kilometers from the north of it to Kunming city. There are a large number of ethnic groups in Mojiang Hani Autonomous County, so the dishes are rich and unique. Following are the most popular dishes there.

Mojiang Purple Rice(墨江紫米)

Black rice (also known as longevity rice and purple rice) is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries). The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach and liver. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have been produced from black rice. Thai black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, as well as providing additional health benefits.

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.

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.

The Chicken Tofu(鸡肉拌豆腐)

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 Chicken Rice of Wa Ethic Group(佤族鸡肉饭)

The chicken rice, being delicate, sour-hot and good for stomach, is pretty good dish for guests. The cooking is like this: jab the cock died with bamboo sticks then burn its feather and pull out the root. After taking out the inside organs, we will chop it into pieces and put it into pot with cold water. When the water is boiled we should put in rice and some condiments like sour bamboo-root ginger, sesame, pepper, Chinese prickly ash, wood pulp, lemon grass salt, opium, perilla seed and stir continually till it becomes the gruel. Tourists would taste it in the Wa ethic restaurant of local custom scenery spot, washing horse park in Simao area.