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. 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 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, dip several dishes 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 it into pieces, stir-fry it in a pig's head, and drink some 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", is also a kind of drink and wine that Nari people along Lugu Lake often drink and entertain guests. Its alcohol content is about 30 degrees, and it is clear and transparent, full of fragrance, and it will not get drunk if you drink 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, stir them with distiller's yeast, 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, 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".