As for Longling county,picturesque natural scenery enhances delicious local foods. Its dishes are representative of Dian (Yunnan Province) cuisine, which combines cooking styles of cities and nationalities in Yunnan Province. With its high humidity and mild temperatures Longling provides abundant fruits and vegetables all year for local cuisine. In addition, there are numerous snack options in high streets and back lanes. Such as Longling You Jizong Mushroom(龙陵油鸡棕)，Yunnan Style Spring Rolls (chunjuan)(云南春卷),Longling Piccalilli(龙陵辣腌菜),Pupiao Sweet Garlic(蒲缥甜大蒜)etc.

Yunnan Style Spring Rolls (chunjuan)(云南春卷)

The Yunnan version of the ubiquitous spring roll is generally made larger than its Cantonese cousin. It is also made using a thicker and more porous pastry which gives it a more deep-fried flavour.

Ingredients

1/2 bunch (approximately 100 grams) chives

250 grams bean shoots

1 tablespoon soy sauce

1 teaspoon salt

100 grams minced pork (vegetarians can use chopped tofu and/or mushrooms as a substitute)

1 tablespoon cornflour

oil for deep frying

30 pre made spring roll rounds -These rounds can be made at home with wheat flour, egg white and water or purchased in a local market.

Part one – Preparing the filling

Fill a wok halfway with water and bring it to a boil. Once boiling, add chives. Boil for around 30 seconds to blanche the chives and then remove. Chop the chives into 2 cm lengths. Add bean shoots to the water, boil for one minute and then remove.

Place chives, bean shoots and minced pork in large mixing bowl. Add soy sauce, salt and a tablespoon of cooking oil and mix thoroughly.

Mix cornflour with about 3 tablespoons of water in a small bowl. Keep this 'glue' handy.

Part two – Rolling

Place a small amount of the mixture onto a round and spread it lengthways approximately 1/4 of the way into the round. Roll up the round until about halfway then fold in the edges after applying a little of the cornflour 'glue' with a finger to each of them. Apply a little glue to the end of the round and roll along to complete the rolling process. Place completed spring roll on a plate and then repeat with the next round until the filling is used up.

Part three - Frying

Heat a sufficient depth of oil in a wok to just under a boil and place the first spring roll in. After a short while add the second. Cook each roll until nice and brown, which will require turning them over in the wok. Ideally, you will want to have your own 'production line' of 4-6 rolls in your wok at any time with a new roll going in one end as the longest-cooked roll is taken out the other.

Longling You Jizong Mushroom(龙陵油鸡枞)

The Jizong Mushroom is one of the top-class mushroom types and a rare product of the mountain. You can fry it with meat or ham, or fried it alone, or boil it, or make soup with it. No matter how you cook it, it always tastes fresh and amazing. The way of making Longling You Jizong Mushroom(龙陵油鸡枞)： Put the abluent  salting baked Jizong Mushroom into thin section or thin strips adding cooked pepper,  garlic rice then cooking in walnut oil or peanut oil, not withered, put it into the bottles for a long time for food after it becomes cold. 

Longling Piccalilli(龙陵辣腌菜)

Longling piccalilli is a perennial home-dish, it has a good reputation because of its special flavor.