Is there any specialty in Lijiang that can be taken away?

Lijiang's local products are unique. Medicinal materials such as Cordyceps sinensis, Gastrodia elata, Xuecha, Ginseng, etc., Chinese flowering crabapple, Japanese yam, white kidney bean, Tricholoma matsutake, chicken brown, Chenghai Spirulina handicrafts Lijiang bronzes, Yongsheng gold placer, Dongba batik, Jinsha red pottery, wooden handicrafts, Lijiang leather shoes, velvet velvet, beef rib, Spree, Ziman pear, bee sugar pear. Spirulina Chenghai is a tiny plant floating on the water surface that is invisible to the naked eye in Chenghai Lake, Yongsheng. Under the microscope, its appearance is turquoise and unbranched, just like a coiled spring, so it is named Spirulina. Cordyceps sinensis is one of the famous products in Lijiang snowy plateau, also known as Cordyceps sinensis. Its nourishing and therapeutic functions are above ginseng and velvet antler, and its price is very expensive, with a price of nearly 3, to 4, yuan per kilogram of top grade. The reason why Cordyceps sinensis is called "Cordyceps sinensis" is that when the snow melts in the snowy plateau in midsummer, the eggs laid by bat moths on the leaves of meadow flowers and plants become worms after natural incubation and grow up by absorbing the nutrition of plant roots. At this time, Cordyceps sinensis, which began to be active in midsummer, dives into the worms to parasitize and germinate hyphae, and slowly eats the underground larvae and dies from summer to winter, forming "Cordyceps sinensis". In the summer of the following year, Cordyceps sinensis took out its nest in the insect body, and formed a 4-1 cm purple grass in the open field, with a pineapple-shaped capsule shell at its top, which was called "summer grass". After the ascospores in the capsule shell of the summer grass matured, they were ejected from the capsule hole, drifted with the wind, and the server drilled into other insect bodies to reproduce, circulating the next round of "Cordyceps sinensis". Snow tea

, also known as Di tea and Taibai tea, is shaped like white chrysanthemum petals and white as snow, hence its name. Lijiang snow tea, which grows in the fresh plant belt of alpine moss in the snowy area above 4 meters above sea level, is natural and wild and cannot be cultivated artificially. Lijiang Xuecha is cool and sweet. It is rich in Xuecha acid, squama acid, cornucopia acid, D- arabinitol, mannitol, amino acids, vitamins and trace elements. It is a safe and non-toxic drink after drug inspection. It has the medicinal value of promoting fluid production to quench thirst, clearing away heat and toxic materials, calming the liver and reducing fire, nourishing yin and moistening lung, reducing blood fat and lowering blood pressure. It can also be brewed with boiling water and used instead of tea. When the throat hurts, the snow tea will be chewed slowly, and its taste will turn from bitter to sweet, with endless aftertaste and quick curative effect. Lijiang has a long history of drinking snow tea. As early as the Ming Dynasty, snow tea has become a tribute treasure of Mu's toast. At present, there are many companies in Lijiang that produce boxed products and drinks, which are excellent gifts for relatives and friends. Lijiang Snow Tea occupies a high position in China Pharmacopoeia. It is recorded in The Compendium of Materia Medica: "Snow Tea is not a kind of tea, but a kind of natural bud, which is roasted by the natives instead of tea ... when cooked, it is warm and tastes bitter." Ginseng

the area around lameirong, Ludian, Lijiang "moved from the north to the south" in the early 196s. Since the successful domestication and planting in lameirong, Lijiang ginseng has been favored by consumers because of its large size, high quality and high ginsenoside content. Over the years, it has been mainly processed and operated by local foreign trade, medicine and other departments. The main products are sun-dried ginseng, red ginseng, white sugar ginseng, etc. The beautifully packaged gift box ginseng is a good gift for tourists to give to relatives and friends. Gastrodia elata

Gastrodia elata in Lijiang is mainly produced in Ludian, the "hometown of medicinal materials" on the Jinsha River. Most of its products are wild, and only a few of them have been cultivated artificially in recent years. Gastrodia elata, also known as Red Arrow, Dingfengcao, Water Potato, etc., is a perennial herb of Gastrodia elata in Orchidaceae. It is a valuable Chinese herbal medicine in China's Pharmacopoeia, and its products are superior to wild Gastrodia elata. Its pungent and non-toxic nature has been used as medicine as early as 2 years ago. According to Shennong's Herbal Classic, Gastrodia elata has the effects of treating convulsion, damp arthralgia, mental fatigue, dizziness, dizziness, migraine, language paralysis, etc. Clinical practice has proved that it has obvious effects on angioneurotic headache and concussion sequelae. In the local area, Lijiang Gastrodia elata has a variety of products, such as bulk, boxed, domestic, wild and so on. "Lijiang Gastrodia elata tonic wine" is the fist product exported to Southeast Asia. Fermented wine is a traditional local famous wine in Lijiang, which belongs to yellow rice wine with low nutrition. The wine is reddish brown, with amber luster, sweet taste, mellow aroma and fragrant aftertaste. Although it belongs to sweet yellow wine, its nutrition and sugar content are high, but it does not have the sticky feeling of ordinary sweet yellow wine. When the wine touches the lips, the sugar, wine, glutinous rice and various flavors are just right, sweet but not greasy, soft but not strong. When serving meals, no matter men or women, they can adjust their appetite and eat. Lijiang wine was once a brand wine on the counter of foreign-related hotels in our province, and its style was especially respected by the Japanese. When Queen Elizabeth visited Kunming, she drank three cups at the banquet, which was highly praised. Generally, tourists who come to Lijiang take it as a pleasure to taste Lijiang wine. The custom is spread among Lijiang people. After the parents gave birth, they sealed the next jar of wine under the plum tree in the courtyard and opened it until their son got married. Its fragrance is even more wonderful. Begonia

is a landscape in Lijiang. Begonia flowers in spring and fruits in autumn not only beautify the environment, but also have good economic benefits. Begonia has been planted in Lijiang for a long time. In the poem "Lijiang Zayong", Naxi poet and Song Qiao praised that the ancient trees of Begonia are clustered in the south of the city, and the shadows are red and sinking into Baimatan. Sometimes tourists gather in groups of three or five, and sit and talk under the trees. And Song Qiao's poems vividly outline the beautiful scenery of Lijiang begonia in bloom, which is still cordial and pleasant to read today. There are three types of begonia in Lijiang. One is Papaya begonia (also known as Begonia), which mainly beautifies the courtyard, and the fruit after flowering is papaya rather than begonia. Followed by Xifu Begonia (also known as Haihong, Zimu Begonia, and Xiaobegonia Fruit), Xifu Begonia has dense branches, towering trees, green leaves and fragrant flowers, double flowers and sweet fruits; Then there is the drooping begonia, which has a swaying tree shape and slender drooping branches. There are two kinds of single petals and double petals, and its color is charming and looks like a lotus, which is a famous product among begonia flowers. Lijiang and Lashi are the last two kinds of begonia, both of which are beautiful in spring and autumn. Lijiang Begonia fruit is mostly made into dried products for sale, which are in bulk and in bags. Naxi language is called "Duoli Jiubu", which is a dried fruit used as both medicine and food for nephritis and diabetes. It is especially suitable for children who are not good at taking medicine. It not only eats fruit, but also treats diseases. Japanese transliteration, also known as "Washabi", is a cruciferous plant, which can be cultivated in water or in dry land. There are wild Washabi in Yunnan, Sichuan, Guizhou and other places in China. Yamagata is an indispensable spice in Japanese eating habits. Since ancient times, it has been highly regarded as a "sushi" made by Japanese upper class and a seasoning for eating sashimi and seafood. The rhizome of Swertia japonica can be used to make the spice of Swertia japonica, and its products are mainly used for export. At present, with the improvement of living standards in China, toothpaste-like products of wasabi have appeared in some coastal and domestic seafood restaurants. However, due to the high price of wasabi, most products in the domestic market are made of horseradish, a substitute for wasabi. Many mountainous areas in Lijiang have the climate and soil conditions suitable for dry land cultivation. Since 1996, Lijiang Washabi Industrial Co., Ltd. has invested heavily in planting nearly 1, mu of dried land in Nankou, Ludian and Longshan of Lijiang, and established more than 48 mu of seedling bases. It is planned to invest 6 million yuan to make Lijiang's dried land vegetables a billion-dollar industry with one-stop production, processing and marketing. Tricholoma matsutake, also known as Tricholoma matsutake, Tricholoma matsutake and skinning fungus, is called "Yumaoluo" in Naxi language. It is a delicacy among local fungi in Lijiang, and its products are mainly exported by Lijiang by air, including fresh goods and salted ones. Tricholoma matsutake is rich in crude protein, crude fat, crude fiber, vitamins B1, B2, vitamin PP and other elements. It not only tastes delicious, but also has the functions of benefiting the stomach, regulating qi and resolving phlegm, expelling worms and having a unique curative effect on diabetes. It is an ideal health food for middle-aged and elderly people. Chicken zongzi is the best among all kinds of real estate fungi in Lijiang. Among Yongsheng, Huaping, Ninglang and Lijiang, Yongsheng produces the most, followed by Huaping. It is listed one after another around the Torch Festival every year. There are two kinds of varieties: white chicken zongzi and aconite chicken zongzi, with aconite chicken zongzi as the top grade. But no matter what kind of chicken dumplings, the mushroom that has not yet opened the umbrella tastes more crisp and sweet. The common local eating methods are: fried ham, pepper, shredded pork and three fresh soup with fresh chicken dumplings; Then, when the chicken dumplings are listed at the most, they are bought in large quantities, mixed with pepper, pepper and salt, and fried into "chicken dumpling oil" with sesame oil. Regarding the taste of chicken zongyou oil, Cao Shuqiao, a Qing Dynasty man, described it in Southern Yunnan Magazine: "Scholars preserved it with salt, which can be eaten after years; If the liquid is oil, it is replaced by soy sauce, which is delicious, fresh and beautiful, and overflows the throat, making it a good product in central Yunnan. " According to the textual research of Tian Mengzhai, who came to Yunnan as an official during the reign of Emperor Qianlong of Qing Dynasty, the statement that "chicken bacteria don't know what to expect" in "Zhuangzi" has already indicated that the edible chicken zongzi was discovered in China more than 2,2 years ago and has been written into the book. In Compendium of Materia Medica, there was also a record that chicken zongzi had "beneficial taste, refreshing mind and treating hemorrhoids". There are many records about the chanting of chicken zongzi by literati historians in central Yunnan, among which the poem "Chicken Zongzi" by Jia Jie, a Qing dynasty, is the most vivid: there is often no kind of taste, and the mushroom turns into snow. The stems grow from the new rain, and the fragrance grows in late spring. Fresh and tender, the head is beautiful, and the fat is nine knots. There are no dishes in the autumn wind, and there is no food. White kidney bean is a traditional leguminous crop in Lijiang. Lijiang kidney bean is mainly produced in Tai 'an, Ludian, Judian, Liming and other alpine mountainous areas in the west of Lijiang. Because of good soil and water and no pollution, Lijiang kidney bean is not only good in quality, but also full in grain and bright in color. It is the first-class raw material for making bean paste, bean stuffing, bean crisp, high-grade candy, bean powder and soy milk and a hot commodity for export. In recent years, Japanese kidney bean experts, green food certification department of China's Ministry of Agriculture, World Bank official Werner Augusta, an expert in agricultural industry development project and local development evaluation of European bcs certification institution, and so on, visited AA-level green food kidney bean bases in Tai 'an, Jizi and other places in Lijiang, and thought that the AA-level green bean production process in Lijiang County fully met the international AA-level green food standards. Therefore, Lijiang County has been listed as AA-level green food development base by China Green Food Development Center of the Ministry of Agriculture. It is reported that among more than 3 A-grade green foods in China, there are only four AA-grade green foods, namely, Shandong peanuts, Heilongjiang soybeans, Hebei small red beans and Yunnan Lijiang kidney beans. Old Town of Lijiang is the main commodity distribution center and handicraft producing area in northwest Yunnan. Wool textiles and mountain products medicinal materials in Tibetan areas were resold from Lijiang to the mainland. Tea and daily necessities from Xishuangbanna, Fengqing and Shimonoseki were transported from Lijiang to Tibetan areas. For this reason, specialty products from all over the southwest can be purchased in Lijiang. In the center of the ancient city, there is a square market with nearly 6 acres of land, surrounded by neat shops, commonly known as "Sifang Street", which is the most traditional shopping market in Lijiang. Most shops sell handicrafts and tourist souvenirs. Kunpai Art House, Brother Art Space and Juyiyuan Gallery are all unique ethnic handicrafts, and Bunung Bell has a unique cultural meaning. The local Naxi frescoes are worth collecting, and the price ranges from 15 to 3 yuan. They can also be drawn with Naxi hieroglyphics on the spot according to tourists' requirements, and put on the desktop for decoration, which is really pleasing to the eye. There are also many Saussurea involucrata sellers at the entrance of Yunshan Ping in Lijiang, including one from 5 yuan. Saffron is a small box in 1 yuan, which is also found in pharmacies in Zhongdian City. In addition, the Tibetan ornaments sold by Zhongdian are not very cheap, and some of them are even expensive. A silver ring costs 4 yuan. Also, Cordyceps sinensis is much more expensive than saffron and Saussurea involucrata, and tens of dollars is enough to buy a small box. Dongba woodcarving in Naxi art, the most attractive is woodcarving. I'm afraid the woodcarving art is mostly in the south, if not unique to the south. Needless to say, even ordinary houses in Plutocratic family all emphasize carving various patterns on eaves, window sashes, doors and furniture. Naxi nationality is no exception, and sculpture is very developed. Now the pursuit of fashion, new buildings and new furniture are not often carved, sculptors turn to other markets, and the unique Dongba woodcarving comes into being. Dongba Batik Dongba Batik is a new printing and dyeing craft based on Guizhou Miao Batik and Dali Bai Batik, with Naxi Dongba calligraphy and painting works as its cultural connotation. It takes cotton cloth, silk and golden velvet as carriers, paints Dongba calligraphy and painting on the cloth with a special wax knife dipped in melted wax, uses plant dyes to dip and dye, and then boils off the wax with boiling water. In the production, craftsmen use the special report of ice grain produced after wax freezing to master the thickness, density and trend of ice grain, so that it is just right ... Sanchuan Ham Sanchuan Ham, produced in Sanchuanba, Lijiang, Yunnan, is among the "mountains and rivers". It absorbs the essence of Lijiang's farming civilization and food culture for more than 2, years, and applies the uniqueness of folk circulation for nearly 4 years with the unique water, soil and climate conditions of Sanchuanbazi. Salts and mirabilite are not used in the pickling process, which is of high quality and enjoys a good reputation both inside and outside the province. It has always been a good product for folk hospitality and gifts to relatives and friends.