What are the specialties of Lijiang, Yunnan? Thank you, everyone.

There are many Naxi flavor foods, especially ham. In addition, there are Naxi hot pot, chicken bean jelly, chicken stewed tofu, dried pork liver, butter tea and so on. Ham Baba is crispy outside and tender inside, oily but not greasy, and smells delicious. After half a month, its taste remains unchanged, salty and sweet. The raw materials are Lijiang wheat flour, 10 kinds of brown sugar, vegetable oil, lard, ham, tsaoko, pepper, onion, bean paste and so on. And beautifully made. First, prepare all kinds of cakes, lard, vegetable oil and minced ham. When making, first put a little soda in the clear spring water, and synthesize the flour into dough (warm water in winter), then knead the dough thoroughly on the marble chopping board and put it back in the wooden basin. When making, take out about 100g flour mud from the dough to be used, roll it into a thin dough with a flour needle with a width of 10cm and a length of 40cm, then coat it with lard, sprinkle with salt, and spread a layer of ham powder. When frying, put the vegetable oil into a flat-bottomed cast iron pan and heat it with chestnut charcoal. When the oil is 78% ripe, put it in the pot and fry it a few times. When it turns yellow and brittle, it can be eaten. Lijiang bean jelly is a traditional snack. Delicious, tough, delicious and cheap. The main raw materials are chicken peas, leeks, mung bean sprouts, pepper oil, pepper oil, fried hemp seed noodles, vinegar, soy sauce, ginger juice, garlic paste, sesame oil and salt. When cooking chicken peas, soak them in cold water for one night. When the beans soften, grind them into paste, filter the residue, boil the paddle, add a little raw paddle or small powder, stir and cook them into paste and turn them black. At this time, put it into pots, pans and other utensils and cool it into jelly. When eating, cut the bean jelly into strips the thickness of copper coins and the width of about 1 cm, put them in a bowl, add the prepared cold leek, mung bean sprouts and various seasonings, and mix well to serve. Cut into pieces in winter, fry in a pot and eat while it is hot. You can also make bean jelly, stir-fry leeks, stir-fry pickles and many other dishes. Blowing pig liver is an indispensable traditional dish for Naxi people to treat guests. It has a special method and a beautiful and refreshing color. Ingredients: pork liver mixed with coriander, fried peanuts, salt, vinegar, Chili oil and sesame. Blowing pig liver is to blow dry fresh pig liver and put it in the winter of the lunar calendar. When making, the pork liver is cooked, cooled, sliced, mixed with the above ingredients and seasonings, and evenly mixed to serve as a dish. "Salt wine" (stewed tofu with chicken) is a traditional food, which is fragrant, tender and beautiful in color. The raw materials are native chicken, ham, tofu, onion, ginger, salt, monosodium glutamate, pepper and so on. When making, cut a chicken and 200 grams of ham (no ham, no bacon) into pieces, stew with water, ginger and salt, then add tofu pieces and simmer 1 5 ~ 20 minutes. The "Naxi hot pot" here refers to cooking food with hot pot. Copper chafing dish, with exquisite craftsmanship, is a favorite vessel of Naxi people. "Naxi Hotpot" is a delicious food for Naxi people to entertain guests and have picnics in the cold season and spring. The main raw materials of "hot pot" are ribs, lean meat, crisp meat, potatoes, bean sprouts, arrowheads, taro, leek roots, Chinese cabbage blocks, green vegetable blocks, vermicelli, bean curd, and seasonings such as ginger and tsaoko. The preparation method is to put potatoes, taro, carrots, leek roots into a hot pot in layers, finally add ribs and sparerib soup, light the hot pot and cook until the dishes are slightly cooked, then add the soaked vermicelli, vermicelli, vegetables (slightly cooked), tofu, lean slices and crispy meat, and cook for 15 minutes. Naxi ancestors loved to drink. Dongba's classic Ersheng (Diet Calendar) is an ode to agricultural production and labor. The first part of the long poem describes the whole process of growing wheat and making wine. It shows that Naxi people can make wine in very early ancient times. Naxi people often drink white wine in modern times, including white wine, yellow wine and fermented wine, especially fermented wine. They won the second prize of the first yellow wine festival in China and the national tourism drink quality award. The fermented wine is amber, transparent and sweet, containing 20% alcohol, 15% glucose, various fatty acid compounds, various amino acids and vitamins, and has a good nourishing effect. Wine is made from barley, wheat, sorghum and other grains, special Lijiang distiller's yeast and spring water at the foot of Yulong Mountain. After brewing, it will be considered a treasure after a certain period of time. Lijiang native product 1, Spirulina Chenghai is a tiny plant floating on the surface of Chenghai Lake in Yongsheng, which is invisible to the naked eye. Under the microscope, its appearance is turquoise and unbranched, just like a coil spring, hence the name Spirulina. Chenghai Lake in Yongsheng, Yunnan Province is one of the three largest freshwater lakes in the world where spirulina grows naturally after Lake Chad in Central Africa and Lake Texaco in Mexico. Spirulina is the most abundant and balanced organism known to mankind at present. Scientific experiments show that the nutritional content of Spirulina quadricepa 1 g is equivalent to the sum of all kinds of vegetables and fruits 1 1,000 g. The protein content of spirulina is as high as 65%-7 1%, and the amino acid composition of protein is similar to human blood protein, so it is easily absorbed by human body. Spirulina is rich in vitamins, trace elements, algal polysaccharides, phycocyanin, linolenic acid, insulin-like substances and so on. It has many medical and health functions, such as lowering cholesterol, relieving nephrotoxicity, improving human immune function, promoting prostaglandin synthesis, inhibiting and preventing cancer, and accelerating wound healing. It is an ideal medicine and health food with low energy and high efficiency for radiotherapy and chemotherapy, anemia, hepatitis, diabetes, gastric and duodenal ulcer and myelopathy. 2. Yongsheng porcelain can be mass-produced as early as eight years of Tongzhi (1869). "New usurped Yunnan Tongzhi" contains: "Yongbei produces porcelain clay, which is superior to Anhui and Jiangxi. Recently, Yubei Porcelain and Jiangxi are competing for each other, and there are various genera in the west. " During the period of the Republic of China, the pottery-making technology in Jingdezhen, Jiangxi Province was introduced, which made Yongsheng porcelain have the characteristics of crystal clear in Ming Che and exquisite and quaint pictures. Today, Yongsheng has two porcelain factories in prefectures and counties, and its products are not only sold well inside and outside the province, but also exported to Southeast Asian countries. Yongsheng porcelain is made of kaolin. Kaolin is the product of the destruction of various crystalline rocks. It is produced in Guan Yu Mountain, 20 kilometers southeast of Yongsheng County, with a reserve of more than 5 million tons. Most of them can be mined in open pit, with fine white soil and strong fire resistance. It is a first-class porcelain material. The specific production method varies with different varieties, and generally goes through four stages: material preparation, blank making, drawing and coloring, and baking. Decoration methods include blue and white, pastel, underglaze, spray, printing, bas-relief, colored glaze and so on. Now it has formed a complete set of mechanized production, with nearly one hundred varieties and an annual output of more than 30 million pieces. 1960, when Premier Zhou Enlai visited Myanmar, the porcelain presented to Myanmar was the product of Yongsheng Porcelain Factory. Yongsheng porcelain is used in the blue-and-white tea set in Yunnan Hall of the Great Hall of the People, the art cup in yunnan art Theatre and some star-rated hotels in Kunming. In addition to tableware, tea sets and wine sets, there are artistic porcelain vases, table lamps, musicians from the western regions, red chamber figures, ashima, Dai women and various animals. In addition, there are hollow vases, pen containers, pen containers and other treasures of the study. Its products won the Golden Elephant Award of Yunnan Excellent Light Industry Products and the first "Jingdezhen Cup of Porcelain Capital" in China, and a large number of daily-use porcelains were exported through border trade. 3. Lijiang Dongba batik is a new printing and dyeing handicraft based on the techniques of Guizhou Miao batik and Dali Bai batik, with Naxi Dongba calligraphy and painting works as its cultural connotation. It uses cotton cloth, silk and golden velvet as carriers, dipped in melted wax with a special wax knife, painted Dongba calligraphy and painting on the cloth, dipped in plant dyes, and boiled with boiling water to remove the wax. In the production, craftsmen use the special report of ice particles made by wax jelly to master the thickness, density and direction of ice particles, so that they can properly express objects. At the same time, they use color separation, wax sealing and other means to enrich color levels to increase the artistic expression effect. At present, Lijiang Dongba Cultural Institute of Yunnan Academy of Social Sciences and Lijiang Dongba Cultural Batik Factory have developed more than 30 varieties, including fabrics and clothing, travel bags, handkerchiefs, curtains, decorative paintings, sofa towels and so on. These batik products are rich and varied in patterns, elegant and simple in color, rich in life flavor and profound in cultural connotation, so they are deeply loved by domestic and foreign tourists, especially those in the cultural and artistic circles, and their products are exported to Japan, the United States, France and other countries. 4. Lijiang wooden handicrafts mainly include wooden bowls, cups, plates, smoking utensils, tea sets, bracelets, Go boxes and ghee boxes. According to wood materials, there are yew, hawthorn, wild cherry, duck feet, bean curd residue and so on. According to the moisture content of paint, there are two kinds: earth paint and varnish. The earth paint is bright in color, luxurious and elegant, and the varnish is natural and simple and elegant. According to the process, there are two kinds of lacquer wood bowls and silver wood bowls (boxes). Among the wooden handicrafts in Lijiang, the varnish products made of Catalpa bungeana are lovely in shape, clear in appearance, dense in material and unbreakable. They are ideal tableware for children to eat. In particular, the top-grade Weiqi box in Lijiang wooden handicrafts is mainly exported to Japan and is the favorite thing of chess masters. Dongba tapestry is a craft product of Lijiang Wool Mill. It is made of local fine wool, worsted, mostly with yellow and white wool background, and the pattern is drawn with black wool. It is composed of ancient Dongba calligraphy and painting of Naxi nationality and auspicious and beautiful patterns. This product has obtained a patent for design. In addition to tapestries, the factory also has high-quality products such as carpets, woolen fabrics, plaid blankets, and advanced moth-proof pure wool quilts. Exquisite and durable, with local ethnic characteristics, it is favored by domestic and foreign merchants. The factory now has a woolen production line with an annual output of 654.38 million meters, with an annual output of 3 to 5,000 square meters of pure wool Dongba Group hand-painted carpets. 6. Sulima wine is a low-degree sweet and sour drink, which is called "Sulima wine" by Mosuo people and Pumi people in Ninglang. Its alcohol content is about 10 degree, its color is light yellow, and it contains amino acids, carbohydrates, vitamins and other nutrients. Its production process is simple. First, put highland barley or sorghum into a large iron pot and cook it with low fire, then pour it into a large dustpan to dissipate heat and cool down, then mix it with wine grains prepared by local Chinese herbal medicines, then pour it into a large grass cellar for fermentation for two or three days, then seal it in a large pottery pot and place it near a fire pit at a suitable temperature. After about ten days and a half, drill holes and stir at the seal of the spout. This water wine can not only refresh and nourish the stomach, but also promote fluid production and reduce fever. It is the favorite drink of Pumi and Mosuo people. 7. Wumei Spring Tea is produced by tea factory in Yongxing Yi Township, Huaping County. It is refined from the big leaf tea planted on the ebony river in the mountain fog. The tea research department of Yunnan Province identified the contents of various components as follows: water 5.87%, water extract 44.42%, catechin 133.2 1mg%, tea catechol 32.0 1%, amino acid 3052.96mg% and caffeine 4.01mg. Huaping Wumu River has a high terrain and a warm and humid climate. It is foggy in the morning and evening in sunny days and foggy all day in rainy days. The soil is fertile and rich in organic matter, which is especially suitable for the growth of tea trees and can improve the content of various effective components in tea, so it is of high quality. "Wumuchun" tea has the characteristics of green color, fat strip, sweet aftertaste and long aftertaste after drinking, and has won the provincial silver tassel award. 8. Lijiang Snow Tea, also known as Dicha and Taibai Tea, is shaped like chrysanthemum petals and is as white as snow, hence the name Lijiang Snow * * *, which grows in the alpine moss belt in the snowy area above 4000 meters above sea level. It is naturally wild and cannot be cultivated artificially. Lijiang snow tea is cool and sweet, rich in snow tea acid, pangolin acid, dogwood acid, D- arabinitol, mannitol, amino acids, vitamins and trace elements. It is a safe and non-toxic beverage after drug inspection. It has the medicinal values of promoting fluid production to quench thirst, clearing away heat and toxic materials, calming the liver and reducing fire, nourishing yin and moistening lung, and lowering blood pressure. It can be brewed with boiled water as a substitute for tea. When the throat hurts, the snow tea is chewed slowly, and the taste changes from bitter to short to sweet, with endless aftertaste and quick smell. Lijiang has a long history of drinking snow tea. As early as the Ming Dynasty, snow tea has become a tribute treasure of Mu Tusi. At present, many companies in Lijiang produce boxed products and drinks, which are excellent gifts for relatives and friends. Lijiang snow tea occupies a high position in China Pharmacopoeia, and it is recorded in Compendium of Materia Medica: "Snow tea is not a kind of tea, but a kind of natural bud, which is fried by natives instead of tea. It is warm in the stomach and tastes bitter and fragrant. " & ltP>9. Cordyceps sinensis is one of the famous products in the snowy plateau of Lijiang, also known as Cordyceps sinensis. Its nourishing and therapeutic effects are above ginseng and velvet antler, and the price is very expensive. The price of top grade is nearly three or four thousand yuan per kilogram. The year of Cordyceps sinensis is called "Cordyceps sinensis" because bat moths lay eggs on the leaves of meadow flowers and plants, naturally hatch adults and grow up by absorbing nutrients from plant roots. At this time, Cordyceps sinensis, which began to be active in midsummer, sneaked into the worms and germinated hyphae. From summer to winter, underground larvae are slowly eaten to death, forming "Cordyceps sinensis". The next summer, Cordyceps sinensis took out the seed seat in the insect body and formed a purple grass with a length of 4- 10 cm in the open field, with a pineapple-shaped capsule shell at the top, which was called "Xiacao". After the ascospores in the capsule shell of summer grass mature, they pop out of the capsule holes, drift away with the wind, and then climb into other insects to reproduce, circulating the next round of "Cordyceps sinensis". 10. Lijiang Gastrodia elata is mainly produced in Ludian, a "medicine town" on the Jinsha River. Most of its products are wild, and only a few are artificially cultivated in recent years. Gastrodia elata, also known as red arrow, headwind grass, water potato and so on. It is a perennial herb of Gastrodia in Orchidaceae. It is a valuable Chinese herbal medicine in China's Pharmacopoeia, and its products are better than wild Gastrodia elata. Its sexual taste is pungent and non-toxic, and it was used as early as 2000 years ago. According to Shennong Herbal Classic, Gastrodia elata has the efficacy of treating convulsion, rheumatism, fatigue, dizziness, dizziness, migraine, language paralysis and so on, which has been proved by clinical practice. It has obvious curative effect on angioneurotic headache and concussion sequelae. In the local area, Lijiang Gastrodia elata has a variety of products such as bulk, boxed, domestic and wild. Lijiang Tianma tonic wine is a fist product exported to Southeast Asia. 1 1. Tricholoma matsutake, whose scientific name is Tricholoma matsutake, is also called "Yumaoluo" in Naxi language. It is a delicious local fungus in Lijiang, and its products are mainly exported by air from Lijiang, including fresh goods and salty goods. Tricholoma matsutake is rich in crude protein, crude fat, crude fiber, vitamin B 1, B2, vitamin PP and other elements. It not only tastes delicious, but also has the functions of benefiting stomach, resolving phlegm and expelling worms, and has a unique curative effect on diabetes. It is an ideal health food for middle-aged and elderly people. 12, Begonia fruit Begonia is a landscape of Lijiang. Begonia blooms in spring and bears fruits in autumn, which not only beautifies the environment, but also has good economic benefits. There are three kinds of begonia in Lijiang. One is Papaya Begonia (also known as Begonia Sticking Stem), which mainly beautifies the courtyard and is intended to enjoy flowers. After the flowers wither, the fruit is papaya instead of begonia. Followed by Xifu Begonia (also known as Haihong, Zimu Begonia, Xiaobaigou), Xifu Begonia has dense branches, tall trees, green leaves, fragrant flowers, double flowers and sweet fruits; Then there is the drooping begonia, with swaying trees and slender drooping branches. There are two kinds of single petals and double petals, which are charming in color and shaped like lotus flowers. It is a famous product among begonia flowers. The latter two kinds of begonia are the most popular in Lijiang, and they are beautiful in spring and autumn. Lijiang begonia fruit is mostly made into dried products for sale, both in bulk and in bags. Naxi language is called "Li Duo Jiubu", which is a kind of dried fruit used as medicine and food, and is used to treat nephritis and diabetes. Especially suitable for children who are not good at taking medicine. It not only ate the fruit, but also shifted its focus. 13, Sanchuan ham is produced in Sanchuanba, Yongsheng County, Lijiang. It is a famous product in western Yunnan ham. Although it is not as famous as Xuanwei ham, its taste is not under Xuanwei ham. Especially Sanchuan ham, 1920- 1920 Chen Fang's "old ham", has a whole set of techniques from killing the twelfth lunar month pig to cutting the leg and curing it. First of all, it is better for twelfth lunar month pigs to have indigenous black hair. After slaughter, cut it into neat edges with a sharp knife. That is, stir-fried salt and cooking wine are kneaded with a little glucose and saltpeter, then put into a wooden urn or urn for "honey pickling" for several days, taken out, wrapped in tissue paper, dried and stored in chestnut charcoal ashes. The longer the time, the fuller the aroma and the stronger the taste.