Geographical knowledge of Liangshan Prefecture, Sichuan Province

Liangshan has been the main road from Sichuan to the southwest frontier of the motherland since ancient times. Since the Qin and Han Dynasties, the feudal dynasty set up counties, prefectures, divisions and prefectures in Liangshan. Waiting for the local government. Liangshan Yi Autonomous Prefecture was established in June 1952+ 10/0/. 1June, 978, with the approval of the State Council, Xichang was revoked and merged into Liangshan Autonomous Prefecture. The capital of Liangshan Yi Autonomous Prefecture is Zhaojue County (a national poverty-stricken county). After the merger of Liangshan Yi Autonomous Prefecture and Xichang City, the capital is Xichang City (Han District). Muli is a Tibetan autonomous county. Area code: 0834 Postal code: 6 15000 Location: located in the southwest of Sichuan Province Area: more than 60,000 square kilometers Population: 20 10 The total population of Quanzhou is more than 4,789,400, and the population of ethnic minorities is 2,532,600, accounting for 52.88% of the total population; Han nationality accounts for 47. 12% of the total population. There are 236.63 Yi people, accounting for 49.4 1%, and there are more than ten ethnic groups such as Tibetan, Hui, Miao, Mongolian and Yi. Administrative Division: Liangshan Prefecture is the largest Yi people's concentrated area in China, which governs Xichang City, Muli, Yanyuan, Dechang, Huili, Huidong, Ningnan, Puge, Butuo, Jinyang, Zhaojue, Xide, Mianning, Yuexi, Ganluo, Meigu and Leibo, among which Muli County is a Tibetan autonomous county. Zhaojue, Bhutto, Meigu, Xide, Yuexi, Ganluo, Jinyang, Puge and other counties in the east of the Autonomous Prefecture are ethnic minority counties with a majority of Yi people. The rest of the counties and cities are dominated by Yi and Han people.

Liangshan Yi Autonomous Prefecture is located in the southwest of Sichuan Province. Liangshan Prefecture is the largest Yi inhabited area in China. Xichang, where the state capital is located, is the political, economic and cultural center of Liangshan Prefecture, with an altitude of1500m, where there is no severe cold in winter and no intense heat in summer. Jathyapple in Xichang City is particularly bright, known as the "Moon City" and a world-famous space city.

scenery

Lugu Lake, Luoji Mountain, Xichang Ancient City, Qionghai Dafengding Nature Reserve, Leiboma Lake Scenic Area, Huili Ancient City, Yihai and Lingshan Temple.

Liangshan is a beautiful and mysterious place and an important base for developing tourism in Sichuan Province. The high-tech satellite launching base, the vast Qionghai, the quiet Lushan, the magical soil forest, the mysterious Lugu Lake, the beautiful Luoji Mountain, the deep Mahu Lake, the hot spring waterfall in Puge, the Ding Feng Panda Nature Reserve in Meigu, and the "magic ditch" in Ganluo make people feel relaxed and happy. Zhaojue's depiction of Boshiwa Black Ancient Rock, Muli Temple, Yihai Alliance Site and China's unique Liangshan Slave Society Museum is fascinating. The marriage system of the Mosuo people in Lugu Lake, the traditional "Torch Festival" of the Yi people, and the unique ethnic customs such as sacrificial ceremonies, weddings and funerals, national costumes, folk songs and dances are eye-opening and unforgettable.

Liangshan Zhou famous snacks

Shejue Cepu

Yi cuisine means "meat with salt". Because this way of eating is to cut the meat into large pieces and cook it, and Sichuan Chinese dialect calls the large pieces "tuo", so it has the Chinese name _ _ which is the famous "Tuotuo Meat".

Stripped meat

It is made of cattle, sheep, pork, chicken or animal meat, of which mutton and pork are the most commonly used. On the other hand, beavers have a unique habit of eating suckling pigs. Yi compatriots think that immature pigs are the most holy, and treat guests with holy pigs to show respect for their guests. Tender pork is tender but not soft, fragrant but not greasy. The practice is to use cattle, sheep, pork, chicken or wild animals as meat, of which mutton and pork are the most commonly used. On the other hand, beavers have a unique habit of eating suckling pigs. . The practice is to slaughter the piglets and put them on the fire, scrape off their fur while roasting, roast them yellow and wash them, then cut them into "meat" smaller than their fists and cook them in a cold water pot with strong fire. When the broth is finished, the meat is cooked. At this time, pick it up, put the seasoning and stir it evenly to eat. Mainly supplemented by salt, Chili powder, pepper powder and local unique "wood withered" (called "Litsea cubeba" in Chinese) powder. Because this kind of "rotten wood" has a unique function of natural monosodium glutamate, adding a little to the meat makes it crisp and delicious, with endless aftertaste.

roast suckling pig

Yi cuisine. Piglets weighing 20__30 kg were selected, unhaired, eviscerated, washed and barbecued on the fire. The roast pig is golden in color and fragrant. The specific way to eat it can be to cut the pig into "tuotuo" and mix it with seasoning and shake it. You can also put the whole roast pig in a big plate, put a few dishes dipped in water or other seasonings, and then each person takes a knife and cuts it for himself. Roast pork is crispy outside and tender inside, crispy and delicious, and tastes delicious.

Pig intestine blood rice

On that day in Lugu Lake, Yanyuan County, people put the mixture of half-cooked rice, blood, salt, lard, pepper and spiced food in the pig's large intestine and small intestine, and some people put buckwheat and oats in a circle, then cooked them and gave them to family and friends. When eating, cut into pieces, stir-fry with pigs, and drink bitter tea, which tastes more delicious.

Pork fat

On that day near Lugu Lake in Yanyuan County, people liked to make pork fat. The amount of pork fat symbolizes the amount of property and the process of prosperity. Pork belly is made by slaughtering pigs, deboning them, sewing them into pipa shapes, and pickling them with salt, pepper and spices. Generally pickled in winter. After being prepared, it will not rot for several years and can still be used as medicine for a long time. Meat is fragrant, fat but not greasy, better than ham, and it is a good product at the banquet. Niutoufan pork has a unique flavor.

King Li Suma became JIU.

"Surima", also known as "Riri" or "Kerry", is a necessary drink and wine for people in Lugu Lake, Yanyuan County. It tastes fragrant, sweet and refreshing, like beer and better than beer. The alcohol content is about 10 degree, light yellow, and it is rich in nutrients such as1/kloc-0. The brewing method is to mix whole grains such as highland barley, barley, wheat, buckwheat, barnyard grass, corn, millet, etc. evenly, put them in a large iron pot for cooking, dry them, put them in a dustpan for air cooling, then mix them with wine and medicine made by Japanese women, and put them in Lijia Wang with improper words until they smell of wine.

Guang Mao wine

Also known as "Kerry" or "Angel", it is also a drink and wine that Nari people along Lugu Lake often drink and entertain guests. Its alcohol content is about 30 degrees, clear and transparent, fragrant, and you won't get drunk after drinking too much.

Pig bladder sausage

Pull a small hole in the pork belly, rub it properly, clean it, put it in the meat sauce mixed with salt, pepper noodles, pepper noodles, wood ginger flowers and garlic, put it away, sew it up, put a sausage on the seam to seal it, and dry it in a smoky place. As long as it doesn't leak, the longer it is, the better it will smell. It is worth killing a sheep to entertain guests with a sweet belly that has not been opened. Boiled tripe is usually eaten while scooping soup in the library (soup basin). The fragrant belly tastes delicious and tender, and the fragrant belly soup is as white as milk.

Zhiyi

Also known as "soaking wine", "sucking wine" and "carrying wine", it is a unique water wine used by Yi people to entertain guests in festive festivals. This wine is also brewed from corn, sorghum and buckwheat seeds. The production method is to roughly grind the raw materials, steam them with water, then pour them out, cool them in a dustpan, shake them evenly with buckwheat shells when the temperature is appropriate, add distiller's yeast, stir them, and seal them in a dustpan for fermentation. After more than 30 hours, you can put it in a wooden bucket or jar, seal the mouth of the bucket with mud, place it, and the brewed wine will gradually become. It can be opened in half a month, and it will taste better after two or three months. When in use, add enough cold boiled water and leave it for an hour or two before drinking. When drinking, you need to insert a number of hemp tubes or bamboo tubes, and directly suck the intubation with your mouth to drink. This kind of wine is unique to Yi people and has high nutritional value.

Sauerkraut soup

The most distinctive soup of Liangshan Yi people is sauerkraut soup. Sauerkraut soup can be boiled or fried. Sauerkraut soup can relieve summer heat, quench thirst and heat, and also lose weight; Boil potato and sauerkraut soup with salt, pepper, pepper and wood ginger root powder, which is light and sour. Putting sauerkraut in broth (except mutton soup) can relieve greasy. Fresh pickled cabbage boiled with fresh meat soup tastes fresher.

Jianchang dried salted duck

Pickled from Xichang, a local poultry is named for its large size, rich fat (generally more than 6- 10 kg per live duck) and delicious taste. Jianchang salted duck has tender meat, fat but not greasy, delicious color and rich nutrition. Especially duck liver, each serving can reach more than 400 grams. Whether it is steamed, fried or pickled, it is a rare feast. Known as "one treasure steamed liver with nine fragrant rooms", it is also called "duck with big liver".