Do Lijiang and Dali have any special products worth buying home?

Lijiang is rich in specialties, mainly including Lijiang Snow Peach, Snow Tea, Pu 'er Tea, Spirulina, Taliu Black-boned Chicken, Yongsheng Camellia oleifera, Lijiang Gastrodia, Xiaoliangshan Apple, Citron, Purple Pear, Begonia Fruit, Pipa Meat, preserved ribs, chicken with bean jelly, glutinous rice blood sausage, Lijiang Baba and so on. There are many Naxi flavor foods, such as Naxi hot pot, chicken bean jelly, chicken stewed tofu, fried pork liver, butter tea and fried bait.

Dali specialty

Food: preserved fruit (preserved plum, carved plum, etc.). ), milk fan, yangbi walnut, braised chicken, rawhide, rolled rice noodles, bait silk, Xizhou Baba and so on; Articles: Marble products, orchids, camellias, wood carvings, silverware, tie-dyeing, etc.

Dali is delicious:

1. Dali Old Town; The oil powder of Qingshiqiao in the ancient city is the best. Cool shrimp, made of rice flour and lime, with rose syrup, that is, rose cool shrimp. Juan fen, also made of rice flour, tastes cool in summer. There is also a hand-rubbed bait block near Wuhualou, which is sweet and salty. Snacks in the ancient city are mainly concentrated near cinemas, Wuhua Building and Foreigners Street. Gourmet: seaweed taro soup, casserole fish, Bai nationality specialty raw skin, Binchuan county sea fish, aconite stewed trotters, black skin.

Second, the county snacks: 1. Among the plum varieties in Eryuan county, the plum in Evonne ancient city is the best; The milk fans in Dengchuan Town can be fried, roasted and eaten raw with white sugar. 2. Midu County: Midu rolled hoof candied fruit with local characteristics. 3. Weishan county: papaya vinegar brewed by local people, as well as melon, papaya, blueberry and plum preserves. 3. Nuodeng Ham in Qiannian Bai Village, Yunlong County. 4. Yangbi rice crust oil powder. 5. Yongping yellow chicken.

3. There are also abundant wild mushrooms in all parts of Dali: Tricholoma matsutake, boletus, termitomyces, and Clerodendrum palmatum (called by place, because this mushroom turns blue after being touched by hand, but it tastes best when fried).