云南人对薄荷的喜爱是独一无二的，药薄荷一般都是采集了当功效药用，我们日常用来吃的其实是菜薄荷，薄荷的香味，对云南人来说，都是夹杂着牛羊肉香和炸洋芋炸排骨的炸物香，春吃提神醒脑，不被春困所扰；夏吃清新解暑，凉爽讨巧；秋吃利咽透疹，解除疲劳；冬日吃疏散风热，不受风寒煎熬；搭配肉吃解腻，放素菜里提味；正因如此薄荷成为了云南人桌上最爱之一，各种吃法不胜枚举，一年四季都能出现在我们的餐桌上，也成就了云南餐桌上的一抹清凉。

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Yunnan people's love for mint is unique. We generally collect medicinal mint for its medicinal effects, and what we eat every day is actually mint leaves. For Yunnan people, the aroma of mint leaves is always mixed with the aroma of beef and mutton, and the aroma of fried potato and pork ribs. In spring, it refreshes the mind and relieves fatigue; in summer, it cools and relieves heat; in autumn, it relieves sore-throat, promotes skin eruption and relieves fatigue; in winter, it disperses wind-heat and resists wind-cold. With meat, mint leaves relieve greasy; with vegetables, mint leaves enhance the flavor. Therefore, mint leaves have become one of the favorite foods of Yunnan people. There are so many ways to cook mint leaves, so they’re on our table all year round, and they’ve also become a refreshing dish on the dining table in Yunnan.

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