“Dajiujia” is a famous snack in Tengchong County, Yunnan Province. The production method is: choose high-quality rice to make a Er Kuai, then cut it into pieces, and cook it with fresh meat, ham, eggs, snake butter and pickled pepper, and it is soft, delicious and tasty. Legend has it that Zhu youlang (Emperor Yongli) of the late Ming dynasty fled to Tengchong after being chased by Wu Sangui, he was hungry and tired, and the villagers offered local delicious Fried Er Kuai, the Emperor Yongli was full of praise for it after eating, and said that the food saved him! “Dajiujia” got its name hence. There is an exclusive shop of “Tengchong Ersi” located near the Zhengyi Road, Guanghua Street, Kunming City, and its downstairs is a food stall, its upstairs has private rooms. The shop has fried Er Kuai, Er Kuai in soups and many other varieties and packages.

        Ersi and Er Kuai are popular rice foods in many places of Yunnan Province, but in terms of its quality and popularity, the Ersi and Er Kuai in other places are still uncomparable with those in Tengchong, especially the prestigious snack “Dajiujia” named by the Emperor - Tengchong Fried Er Kuai makes the diner who has tasted it fascinated for its color, aroma, taste and shape and unique quality.

   The local people in Tengchong have refined rice into Ersi and Er Kuai for at least three or five hundred years. Word of mouth is that Zhu youlang (Emperor Yongli) in the Ming dynasty, fled to the west-frontiers after defeated, and he had enjoyed a big pot of Fried Er Kuai, and it has a lingering taste after allaying the hunger, and then he praised and named it "Dajiujia". Therefrom, "Dajiujia" has become the "Title by the Emperor" of Tengchong Fried Er Kuai and the synonym for Tengchong Ersi and Er Kuai.

      The most famous Tengchong Ersi and Er Kuai are produced in Hujiawan located in the suburban of eastof the city when tracing back to the old times. Its refined products are made with extreme material selection and the exquisite process, its outstanding characteristics are soft and "muscular", it is not burnt after cooked for a long time, and can be eaten with a low temperature, and its taste is soft and glutinous.

   The cook of Tengchong Ersi and Er Kuai is various and the Tengchong Ersi and Er Kuai can be fried, baked, and boiled: "Dajiujia” is made with following processes: cut the rolled-up slices of Er Kuai into the triangular shape or prismatic pieces, and then fry it with auxiliary materials as fresh meat, ham, eggs, shiitake, carrot, tomato, tine peas and various spicy seasoning in the pot, it has colorful appearance and soft and smooth taste full of flavor, which makes the dinners insatiable after eating; cut the Er Kuai into the shape of pie and roast it over the charcoal fire until it is brown, and then stir the seasoning made with amomum tsao-ko, anise, sesame oil, chili oil in thin bean powder syrup to finish the thin bean powder baba; boil fresh meat, fresh soup, fresh vegetables, fresh Ersi in the small pot to finish the small pot Ersi.

   Nowadays, the local special food Tengchong Ersi has long been spread out of Gaoligong Mountains,  and it is popularized in the spring city Kunming, the capital Beijing and many metropolises, and is favored by many diners. Its new generation - “Yunteng Fast Food Ersi” was awarded the “Favorite Products of Consumers in Yunnan Province”, and “Excellent Products in the Third Exhibition of Export Commodities from China Township Enterprises” in 1994, 1995 and 1997 respectively.