Is there anything delicious in Lijiang?

bean jelly with chicken

On the streets of Old Town of Lijiang, there is also a famous snack called bean jelly with chicken. Chicken bean is a famous specialty of Lijiang, which is exported to southeast countries

. Soak chicken beans thoroughly, grind them and filter them into slurry, then cook them into gray, and put them into various containers for cooling and forming, which is chicken bean jelly.

bean jelly (3) is a food for consumers, and Lijiang bean jelly can be eaten hot as well as cold. People who sell bean jelly in the streets and alleys have two hands to prepare to meet the requirements of customers. Cold food is mostly eaten in summer, and the glittering vermicelli is marinated and mixed with red pepper, leek, pepper, mustard foam, sour vinegar and other condiments, which is delicious in color and flavor, appetizing and refreshing when a bowl is put into the stomach. Hot food is mostly in the cold season. The square powder blocks are fried on both sides of the pan, and then all kinds of condiments such as hemp, spicy and sour are added according to each person's taste. After a bowl, the whole body is warm.

bean jelly with chicken, cheap and good quality, is favored by people. The bean jelly skin, which is the essence of it, has become a

good product for some hotels and restaurants to entertain guests.

Lijiang Baba

When you come to Lijiang, you can hear such a folk proverb; Lijiang Baba Heqing wine. Indeed, as a traditional Naxi food, Lijiang Baba < P >, together with Heqing's famous wine, is famous all over the world. Lijiang Baba, a unique flavor food of Naxi nationality, has a long history. The main raw material for making it

is local refined wheat flour, and with the addition of ham, cooking oil, sugar and other condiments, it is evenly mixed, kneaded into layers, made into round cakes about a plate and

about an inch thick, and then baked in a pan with slow fire. In Sifang Street, the ancient city, there are many shops specializing in Lijiang Baba, which are mostly run by

adult women. They have skillful skills and exquisite craftsmanship, and their business is booming and customers are full.

Lijiang Baba can be divided into two categories: salty and sweet, and you can choose it according to your own tastes. Its color is golden, its fragrance is fragrant, and it tastes crisp and delicious.

Lijiang Baba is not only delicious, but also not easy to go bad and stale. After it is cooked, it will not be moldy for a few days. It is a rare dry food for people to travel, and it is also a good product for friends and relatives from other places.

authentic Lijiang Baba is sold on the first line of Sifang Street in Old Town of Lijiang.

Three stacks of water

The Manchu banquet of Naxi people is also called three stacks of water because it uses three sets of tableware with different sizes, namely, six big bowls, six small bowls and six plates, and looks at eighteen dishes. When guests come to visit, the highest etiquette of Naxi people is "three stacks of water". According to the taste of

served, it is served three times. The first stack is mainly dessert, such as rice cakes, candied fruit, preserved fruits and fresh fruit foods. The second stack is cold < P > vegetables, including Lijiang specialty, liver blowing, bean jelly, ham, dried tofu and so on; The third layer is cooked food, mainly steamed vegetables, and

it is different according to the products produced in different seasons. These three stacks of water include delicacies, Naxi local flavors and specialty snacks, which can be said to be a feast for the Naxi people.

Rongpo Restaurant in Shuangshi section of Xinhua Street in Old Town of Lijiang is a restaurant featuring Naxi cuisine.

glutinous rice and blood sausage

glutinous rice and blood sausage is a popular food of Naxi nationality, which is called "Ma Bu" in Naxi language. The method is to mix the steamed rice or glutinous rice with fresh pig blood or egg white and various spices while it is < P > hot, and then pour it tightly into the cleaned pig large intestine, seal it and steam it. Because of the different methods of making,

those with blood are called black hemp tonic, and those with egg white are called white hemp tonic. When eating, you need to cut it into discs, or fry it in oil, or steam it with a steamer. It is bright in color and fragrant, and is well known.

Every winter, almost every Naxi family has to make some hemp supplements to entertain their relatives and friends. If your family is studying or working outside, you should

try to ask someone to bring home-made hemp supplements. Nowadays, there are still people who process and make hemp supplements for sale all the year round.

bitter buckwheat Baba

Bitter buckwheat is abundant in Xiaoliangshan area of Ninglang, so it is the king of five grains in the eyes of Yi people, and it has become a local flavor food

. Sacrifice it on the altar, use it when getting married, and it is always indispensable at the banquet. Buckwheat Baba cooked by Yi people with fire ashes (mother and son)

will not go bad for ten and a half months. Bitter buckwheat dipped in winter honey for dinner is bitter, sweet and refreshing, with endless aftertaste. At present, products such as buckwheat wine, buckwheat cake and buckwheat silk are developed by using buckwheat produced in Xiaoliangshan and Laojunshan in Lijiang < P > area, which are quite popular with consumers.

The research results show that buckwheat is rich in protein, fat, various minerals, vitamins and amino acids with health care functions. Luxi is a unique component of buckwheat (especially tartary buckwheat), which has the functions of softening blood vessels and lowering blood lipids, and has a better preventive and therapeutic effect on cardiovascular diseases and hypertension, with a total effective rate of 93% in controlling and treating diabetes. In addition, it has the functions of invigorating stomach, resolving stagnation and clearing heat.

tartary buckwheat is suitable for planting in places with cold climate and poor soil, and its growth period is short. It was used as food or feed in the past. In recent years, it has attracted people's attention because of its < P > nutritional health care and medicinal value, and is known as "longevity food".

Crispy oil tea

Buttered tea is the main way of drinking tea for Naxi, Mosuo and Pumi people in Lijiang. The first thing after getting up every morning is to boil water and beat crisp oil tea, which has become one of the major characteristics of their diet.

Butter is extracted from milk and has high nutritional value. Butter tea is a drink with butter as the main raw material. The

sequence of its maker is: first, the housewife concentrates the fresh milk squeezed from the milk in the morning in a wooden barrel, then pours it into a slender wooden barrel with a height of about 1 meter several times, and then vigorously stirs it with a wooden mixer until the milk fat is separated from the milk residue and floats on the surface, and then takes out the milk fat and puts it into another

wooden basin filled with clear water for hard kneading until the milk fat is kneaded and condensed into cakes. When eating, first simmer the tea leaves in a

tea pot, then cut a small lump of ghee into a wooden barrel about 1m long and 1cm in diameter, add seasoning such as salt, sesame seeds

, peanuts, walnuts, eggs, etc., pour in the simmered tea, and use a stick with a perforated cork at the top to repeatedly impact,

until the tea leaves and the ghee.

Buttered tea is milky white in color and rich in fragrance. After three bowls in the morning, the spirit is refreshing and the cold disappears. Beginners can't bear the smell at the first sip,

the second sip is mellow and delicious, and the third one will never be forgotten.

pork fat

pork fat, also known as "Pipa meat" or "Pipa pig", is a kind of preserved meat unique to Mosuo people and Puhuo people in Lugu Lake and Yongningba, Ninglang. The manufacturing method is as follows: in the dead of winter, after the whole fat pig is depilated and cleaned, the belly is cut in the middle, and the viscera and bones are removed.

Rub it evenly in the belly of the pig with salt and pepper, then sew it, put it in a ventilated and cool place and press it with a slate. After air drying, it will become a pipa-like

wax pig, which can be kept for several years, even cats, rats, insects and flies can't help it.

Pickled fish

Pickled fish is a traditional dish for people in Ninglang Mosuo and Pumi. People catch fresh fish with the size of half a catty in Lugu Lake, and then keep them in a

wooden basin. When they take them home, they first cut open the belly of the fish, take out the internal organs, wash the blood, flatten the fish, then put the belly of the fish face down and put it in a clay pot.

Put a layer of fish on it, sprinkle it with a layer of seasoning such as Ciba noodles, salt, pepper and spiced powder, and fill it up.

this kind of pickled fish can be eaten raw, fried or boiled with Chili peppers to make a hot and sour soup. It tastes fresh and refreshing, which makes people's appetite double. Some of them

are called schizothorax fish, which are named after their reproductive pores and scales on both sides of the anal fin are like split holes. Their meat is full of thorns and less, and they are particularly delicious. Schizothorax is

a primitive subfamily. With the uplift of Qinghai-Tibet Plateau and the change of living environment, Schizothorax gradually evolved, and now it belongs to the national second-class protected aquatic animals.

Tuotuo Meat of Yi Nationality

Visitors who come to ninglang county (commonly known as Xiaoliangshan) in Lijiang area should taste Tuotuo Meat of Yi nationality. The meat

of the Yi people in Xiaoliangshan is similar to the "hand-grilled mutton" in Xinjiang. In the production, one is to use fresh and fat pigs, cows and sheep, kill them immediately, chop them in large pieces, and the others

are like fists and bowls, without salt and pepper, and then boil them in clear water until they are six ripe. Chewing while chewing, because this

kind of meat is special and not very fat, the more delicious it tastes, the more appetizing it is, so the meat has become a famous flavor dish in Xiaoliangshan.

bean stew rice

bean stew rice, Yongsheng dam area is fertile, green broad bean horn can be cooked even with belt bean rice, and people often process it into green bean stew rice for

guests. The method is to chop the green broad bean horn, add diced ham, pour it into the pot and stir-fry for several times, add the first-class rice that has been soaked for half an hour,

add water and cook SAIC Motor, then stew it with glutinous rice, add refined salt and stir it, and you can eat it with tea. This kind of food looks like bean green rice, white meat and red, and it tastes sweet when eaten.

Baba is also a popular food for Yongsheng people. When the corn is ripe, choose fresh green corn, take down the seeds, grind them into paste with stone

, and eat them after steaming the chaff leaves, which is especially fragrant and sweet. Others add white sugar eggs to the corn paste, and eat them after cooking with an oil kang < P >, which tastes better.

Dried grilled fish

Dried grilled fish is made by cutting the fish open or making a small incision in the abdomen, taking out the internal organs, sprinkling salt, pepper and spiced powder, and slowly

drying them in a fire pit or an iron pot. When eating, the dried fish is roasted on charcoal fire or fried in clear oil, which is crispy and delicious, and it is a good wine. When used to cook soup, the milky soup is rich in flavor, excellent in taste and rich in nutrition. In the past, caravans who went out often brought a lot of dried fish to communicate with foreign merchants,

in exchange for what they needed.

Lijiang candied fruit

Lijiang candied fruit has long been famous, and there are many kinds of flavors: apple, pepper, begonia fruit, small bletilla striata ...... many things that you didn't expect

were all made by the hostess by hand, and the pieces were crystal clear, like topaz with excellent color, with various tastes.

There are many kinds of candied fruit in Lijiang. Here are some examples: candied fruit of wax gourd, candied fruit of plum, candied fruit of small white hyacinth, candied fruit of chili pepper, candied fruit of sweet potato, candied fruit of tomato, candied fruit of papaya and papaya. Several cauldrons at home are steaming, and the room is filled with sweetness. XiaoPian

The room is full of jars with labels, and there are about dozens of them. Oddly, the preserved plums are divided into green plums, red plums and yellow plums.

"Candied fruit can be eaten in about four days, which is easier said than done. In fact, the technology is much more complicated. There were no tomatoes, peppers and carrots in the early days, but later

there were plenty of products, and it was a pity that some people began to try to make them. Now everything is strange, and if it's not, you can't keep up, "said Aunt Li happily.

No.12, Guanmenkou, Qiyi Street, also makes candied fruit, and directly sets up a stall on the roadside to "trap greedy customers". There are almost 2 kinds. Boss

Niang said that the sugar used for candied fruit is caramel, which is boiled, fermented and refined with barley and oats to form a white block, which is a pure natural food.

There are some Naxi old ladies selling fruits, cooking corn, sachets and so on in front of Dongbahuosi in Xinyi Street. One of them sells candied fruit. The candied fruit

is placed in a basin with glass pressed on it. Her candied fruit includes several kinds of plums and plums, as well as grapefruit peel or orange peel, all of which are delicious. One

is very heavy, one for one yuan, and it will be put away after dark.