The number of Lijiang ethnic minorities is very high and the cultures of various ethnic groups blend with each other, forming a unique feature that attracts people from different places to explore here. So, what are Lijiang's specialties? What are Lijiang's specialties?
1. Chicken bean jelly
Chickpea is a kind of legume, which is produced in high altitude area, and the yield is very low. There are two kinds of cold and hot bean jelly made from this kind of bean. When it is hot, it is mushy. In addition to the local braised Baba, it is an excellent combination of taste and is very popular in the local area.
2. Lijiang Baba
Lijiang Baba is a Naxi special food with a long history, and it is an indispensable food on the dining table of Lijiang people. In the morning, I'll have a crisp and delicious Lijiang Baba and a bowl of hot buttered tea, which is quite refreshing. In the west of Yunnan, there are Lijiang Baba Heqing wine and Jianchuan carpenters everywhere. 'is a folk saying.
Practice: (1) stir fry sesame seeds and mix them with white sugar, 20 grams of pig oil and rose sugar.
(2) Mix 1g of baking soda and a proper amount of clear water, add in flour, mix well, knead the long strip on the chopping board, roll it out long and thin, then evenly apply 60g of pig oil on the dough, roll it into a tube, and cut it into 10 sections.
(3) Flatten the cut dough, pack the prepared sugar filling, roll it into a round Baba of about 15cm, and make a total of 10.
(4) Sit on the fire and heat to 70% of the heat. Spread pig oil on the Baba surface, bake in the pot for 3-5 minutes and then turn it over. Then bake and apply pig oil on the same side and turn it over. It can be eaten in a dish in about 15-20 minutes.
3. Spareribs
Lijiang pork ribs is the third main dish in the triple water of Lijiang Naxi famous dish.
Dieshui, the Manchu and Han seats of Naxi people, is also called Triassic water because of the use of three sets of tableware of different sizes, namely six big bowls, six small bowls and six plates, a total of 18 dishes. When a distinguished guest comes to visit, the highest etiquette of Naxi people is Triassic water. It is said that the Naxi chieftain used Triassic water to entertain Xu Xiake.
Lijiang spareribs can effectively integrate meat and bone flavors, so that the flavor factors after curing and drying can be easily distributed into the soup, and the soup is an important part of the hot pot. In this way, no matter what dishes are hot in the pot, the hot pot is full of rich flavor of spareribs, and the aroma overflows, and the taste is honest. It's quite comfortable to have a pot of steaming ribs in winter.
4. Rice enema
Rice enema is a special flavor food in Lijiang. Rice enema just means to put rice in the intestine. It is made of pig blood, rice and various spices, mixed in a certain proportion, and then poured into the processed pig intestines.
Every family in Lijiang can make rice enema. My mother is a good hand at making rice enema. The general production process is to put rice and seasoning into the intestines, and then take them to the pot for steaming. After steaming, you can cut it into thin slices and eat it directly or fry it in a pot with cooking oil until both sides are yellow.
5. Wild fungus (cockfir, Tricholoma matsutake, truffle)
Lijiang is the paradise of wild bacteria. There are all kinds of wild bacteria in summer. There are many kinds of wild bacteria in the market. Among them, cockfir, Tricholoma matsutake and truffle are more excellent and have more nutritional value than common wild bacteria. Of course, the value is directly proportional to the price, and the three prices are relatively high.
Chicken fir can be made into chicken fir chili oil. The taste is really first-class. It is also convenient for friends from the original way to take home to send their relatives and friends.
Tricholoma matsutake is a kind of natural rare and precious edible fungus, known as the king of fungus.
The results show that Tricholoma matsutake is rich in protein, 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. In addition, it contains three precious active substances, namely, double chain Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol, which is the unique anti-cancer substance in the world. It is the most precious natural medicinal fungus in the world. Tricholoma matsutake is collected and eaten from the first ten days of August to the middle ten days of October in autumn. It has a special aroma, taste like abalone, very smooth and refreshing.
Truffle has the functions of beauty, immunity and health care. It has high nutritional value and general taste. Remember not to eat too much, easy to catch fire.
6. Camellia oleifera
Yongsheng oil tea is a famous tea drink with unique flavor, which is famous for its creation and spread in Yongsheng. Yongsheng oil tea is well made. Find a pottery pot which is made by firing. First put the pot on a charcoal fire, put a handful of rice in it, fry it gently until it is slightly yellow, then put the melted oil or sesame oil, and turn it with a spoon. When the rice is deep fried, add the tea, fry and bake slightly, then rush into the boiling water, and the tea will boil immediately. In order to make the tea more fragrant and strong, the oil tea should be cooked on a mild fire for a while, so that the rice, tea and oil can be fully blended, and then it can be drunk.
Yongsheng oil tea has a strong taste, full of fragrance, which is wonderful. It's better to eat it with white bread. Because Yongsheng oil tea has few seasonings and is easy to make, this tea drink has been widely spread in Yongsheng district.