说起云南，那是个历史悠久，自然风光绚丽的好地方。不管你是喜欢美景，还是喜欢美食，云南都是不能错过的地方。别致的气候特点和地域，不仅造就了云南的美景，还给云南带来了许多的美味，是值得旅游的圣地。
无论生活多么的忙碌，都要抽出时间去看一看、逛一逛。云南总是让人流连忘返的，舍不得离开，又不得不离开。带不走云南的秀丽风光，那不如就带走云南的特产吧。
玫瑰鲜花饼。
从鸟语中采摘的带露玫瑰，带着玫瑰的清香，结合蜂蜜，口感甜而不腻。茉莉鲜花饼，清雅、馨香、浓郁，暗香浮动之中让人轻松、安静。紫薯玫瑰饼，以高原紫薯为原料，性感的紫色融入层层酥的面皮，加入新鲜的玫瑰花瓣，别致优雅。
桂花饼浓香扑鼻，花瓣与面粉的鲜香艳遇，造就了浓浓的酥软饼，留下一口馥郁回味悠长。淡淡的青稞香融入面点工艺，包裹着玫瑰花陷，清香优雅。小麦手工揉制面皮，皮酥不硬，一口咬下去，咔嚓脆响。
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云南古法红糖
红糖手艺代代相传，好的红糖都采用古法纯手工制作，那是一场甘蔗原生态的表演，延续百年，甚至有人称它是“活化石”的生产工艺。
真正的红糖其工艺流程主要有：榨汁、开泡、赶水、出糖、打沙、成型等基本步骤，采用“直风枪灶”和“连锅”，然后经过传统柴火灶旺火熬制6小时，不断搅拌让水份慢慢的蒸发掉，赶水、打沙等18道工序熬制而成。
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云南老班章普洱茶
无论你是刚开始了解普洱茶，还是普洱茶的老茶友，你一定听过老班章，一个号称普洱茶王的山头。它是普洱茶的一张耀眼的名片，普洱茶界公认的“茶王”。
如果把茶界比喻成江湖，各大茶类“华山论剑”，比一比谁的茶好喝，那么代表普洱茶出赛的一定是老班章。要成为王，首先口感要好。说起老班章的口感，让人喝过不忘。香气高扬，回甘生津猛烈持久，体感通透，茶气霸道，有王者风范。
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云南牟定腐乳
牟定腐乳离开了本地就是一种不可再复制的美食。一方水土养一方人，牟定腐乳是牟定特有，是博大精深的一种文化，也是龙川河的恩赐。
牟定腐乳的制作历史最早起源于明清时代，迄今为止已有三百多年的历史了，牟定腐乳向来就以咸淡适中，鲜甜醇香，质地细腻，色泽鲜美，外形美观等品质特点而深受广大消费者们的喜爱，成为了牟定县历史悠久的传统食品，经久不衰。
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云南水果玉米
玉米作为生活中最常见主食，一直以来受到大家的热情追捧，而水果玉米的风靡，更是一改我们以往对玉米的传统印象，今天给大家带来的这个水果玉米可真是不得了，是云南人力荐的净土产区上品玉米。
玉米在这里被叫做苞谷，要说起苞谷的质量与种类，云南西双版纳水果玉米，可谓是云南本地人心目中的Top1，因为无论是早餐摊、大排档还是高级饭店热情的傣族人都会为你点上一份苞谷。
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云南茯苓
天下茯苓看云南，云南茯苓看普洱。淞茂茯苓，产量高、品质好。云南环境未被污染，昼夜温差大，气候适宜茯苓生长，养分也更好，云茯苓习用已有两千多年的历史，一直是道地药材。
至于茯苓的保存方法其实也很简单，大家只要稍微注意下它的储存特性即可。那么干燥的茯苓应存放在干燥的容器内，置干燥阴凉处，注意防潮防蛀，贮藏期间应定期晾晒，及时除虫除霉。
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云南三华李
三华李果型白里透红，闻之清雅芬芳，入口无涩且有蜜味，爽脆清甜满口香。果圆形或近圆形，单果重≥40克，果粉厚，果皮紫红色。具芳香味，质地爽脆，有蜜味。
小编就最爱吃这个了，比着青李子，它不会那么酸，甜味儿更多一些，水分更大，比着那些甜腻腻的水果，这个带着酸，非常爽口，爽脆爽脆的！
三华李有早熟，迟熟两种品种。早熟成熟期在4月下旬到5月，迟熟三华李成熟期在5月下旬到6月中旬期间，有“岭南夏令果王”之称。早熟果皮青黄色，迟熟外观色泽红润光亮，果肉紫红色。
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