Tea mat

Wine pad

Fanxi

Pearl mariko

Ding Tong beef soup

Ash tofu fruit

Chinese sauerkraut zier noodles

Huangshuiba

Mulaozu gourmet

Mulaozai spicy sauce Cai

"Mulao Chili sauce" is a major feature of Mulao people. Selected original ecological green and pollution-free fresh ingredients, selected the unique water source in the hometown of longevity and the traditional technology that has been maintained for hundreds of years. Full of the smell of hometown, the smell of mother!

Long an da tou fen

First, put the ground glutinous rice balls (like a ball of flour) on a board with many holes, then knead and squeeze it repeatedly, so that the vermicelli will fall into the boiling cauldron water one by one, cover it for a while, cook it with strong fire, then take it out, put the oil on it, and match it with carefully prepared ingredients, and you can taste the delicious big-headed flour.

Multicolored

Wash glutinous rice and soak it in cold water for two hours. Put pork belly in a wok to get oil, then add shrimp, salted fish, taro, fungus, mushrooms, garlic, onion, salt, monosodium glutamate and spiced powder. The bottom of the antimony pot is covered with broken bones. The stems of cowhide leaves are twisted out and laid on the same bone. Use vegetable leaves to wrap the stewed glutinous rice into egg-sized square vegetable bags. The code on the stem. Then pour in chicken soup and stew until the leaves turn yellow.

Mulao (ML)

Zongba is a kind of glutinous food that Luocheng people love to eat, and every household will cook it during the Spring Festival. There are traditional practices and complicated processes in making Zumba. The main raw materials are glutinous rice, spices and pork. All spices are green natural plants. Delicious and delicious.

Beef strips

Luocheng beef strips are made of high-quality cattle raised by tender grass in the alpine mountain area of Mulaoshan Township as the main raw material, supplemented by refined sugar, sesame oil and natural spices such as Guangxi specialty star anise, cinnamon and fennel, which are dried by traditional national baking methods and fried with pure tea.

Duck sauce

Duck sauce is a delicious seasoning in ancient mountainous areas. Kill the duck, leave duck blood (not solidified), mix it with acid water in your own acid jar, stir it evenly with chopsticks until the blood turns slightly black, and then add a little salt and Jiang Mo. Some don't cook, thinking that it keeps "blood fresh"; Most of them are slightly boiled. Boiled duck seasoned with duck sauce is delicious.

bamboo partridge

Bamboo-tube chicken is a famous dish with authentic Mulao flavor. Only when noble guests come, the warm and hospitable Mulao people will entertain their guests with bamboo tube chicken, and its selection of materials is similar to that of bamboo tube roast meat. This dish is fresh, fragrant, elegant, soft, smooth and tender, with unique production and flavor.

Bai Mo

Bean paste cake

Tongpiao Ciba

Screw duck claw

All kinds of special rice

From top to bottom, there are yellow rice, five-color glutinous rice, pumpkin rice, small rice and bamboo rice.

Stripped meat

Tuotuo meat is the specialty of Yi people to celebrate festivals and entertain distinguished guests. Its meat is piglets fed with non-modern feed below 30 kg, supplemented by spices and condiments unique to the Yi people. Its meat is large and generally square, so it is called "tuotuo meat". Its entrance slag, fat but not greasy, fresh and tender taste, fully embodies the unrestrained temperament of Yi people "eating meat in large pieces and drinking in large bowls".

Frozen meat

A delicate dish in Yi area. It is made of pig's trotters and elbows. The general practice is to cook the meat in a pot until it is soft, then pick it up, remove the bones and chop it up, add ginger, ginger, pepper and other seasonings, and some even add orange peel or eggs, then put it back in the pot for a while to let the seasonings penetrate into the meat, and finally put it in a wooden bowl and put it overnight. Frozen meat is soft and delicious with unique flavor. It is a kind of food that Yi people like very much.

trash

Yi spicy chicken, weighing about 2 kg, is slaughtered and roasted. After the meat is slaughtered (stirred and crushed), ginger, ginger, pepper noodles, pepper and other spices are added, and the water is cooled. Original flavor, spicy and refreshing, tender and delicious meat, endless aftertaste.

Tanzi beef

When guests arrive, Yi people sometimes treat them with jar beef to show their respect. Jar beef is made from the leg meat of beef, cut into chunks, added with seasonings such as salt, pepper, pepper and litsea cubeba, and sealed in a crock. Seal it with vegetable leaves, and then wrap it in ceramic tile mud for an inch. Then put it in the shade and wait for about 30 days before eating. Yellow in color and fragrant in smell. The meat is crispy outside and tender inside, and it tastes delicious.

Whole lamb soup

This is a famous dish for Yi people to entertain guests. Cut all parts of the slaughtered sheep into pieces and cook them in a pot. Do not add seasoning when cooking, add pepper, Chili powder, mint and so on when eating.

In Yi areas, mutton can drive away the cold, and Yi people like to eat mutton. They mainly choose fat black goats. After slaughter, the soup is depilated, opened, the wool of the sheep's head and feet is removed by fire, baked on charcoal fire to brown, and then the bones are hammered out with a hammer. Finally, all the sheep blood, miscellaneous belly and mutton are cut into pieces and cooked in one pot. The advantages of this way of eating are no fishy smell, white soup, strong taste, fragrant meat and rich nutrition. Whole sheep soup pot is not only a favorite flavor of Yi people, but also the most popular food.

Hand-grabbed lamb chop

Hand-grabbed lamb chop is a special food that Yi people like very much, and it is also one of the foods for entertaining distinguished guests. High-quality goat mutton with special seasoning is tender, smooth and delicious.

roast suckling pig

Roasted pig is a unique flavor dish of Yi people. Piglets weighing 20-30 kg are selected, slaughtered, unhairing, eviscerated, washed and roasted 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.

Variety potato