Gastrodia elata in Jinkouhe has high humidity resistance, the tuber is fat and oval, the surface is yellow and white to dark brown, with spots, obvious umbilical eyes, firm quality, solid body, no hollowness and strong medicinal properties. Gastrodia elata is sweet, calming the heart, calming the nerves, regulating menstruation, calming the liver, calming the wind, relieving convulsion and pain, promoting qi circulation and promoting blood circulation. The gastrodin content of Gastrodia elata in Jinkouhe is high, which is 0.47% by Sichuan Food and Drug Inspection Institute, which is more than 1 times specified in China Pharmacopoeia. By the end of 20 15, this product has been protected by national geographical indications, and the developed products have won famous brands of agricultural products in Sichuan Province, famous brand agricultural products in Sichuan Province, characteristic tourism products in Sichuan Province and precision agriculture standardization demonstration zone in Sichuan Province.

Laoyingcha

It is processed from the wild Laoying tea collected from the mountainous area of Dadu River Canyon in Sichuan, one of the "Top Ten Most Beautiful Canyon in China". This kind of tea contains aromatic oil and polyphenols, which is fragrant, astringent first and then sweet, with strong taste and strong mouth. Drinking in summer is more refreshing and refreshing, and there is a folk saying that it can relieve summer heat and strengthen the stomach and spleen. Compendium of Materia Medica records "relieving cough, eliminating phlegm, relieving asthma, relieving summer heat and quenching thirst".

wax insect

Wax insects are small in size, with winged or wingless males and wingless females, oval or slightly flat, and are generally parasitic on Ligustrum lucidum or ash trees. Male insects secrete ash, which surrounds the body, with a large diameter 1 1mm and a height of 9 mm. Ash is an important raw material in medicine, textile and model industry.

Xiniu

Xi Niu is a commonly used Chinese herbal medicine. It can dissipate blood stasis, relieve pain and swelling when eaten raw, and treat gonorrhea, hematuria, amenorrhea and traumatic injury. When eaten cooked, it can nourish liver and kidney, strengthen tendons and bones, and has a great sales volume in the Chinese herbal medicine market.

Sichuan pepper

Primitive plants are deciduous shrubs, both wild and cultivated. The pericarp of Zanthoxylum bungeanum is widely used in most parts of China, and its color is red, and the largest one is called "Dahongpao". Its seeds are called Zanthoxylum bungeanum and are also used in medicine. In addition, Zanthoxylum bungeanum, Zanthoxylum bungeanum and Zanthoxylum bungeanum pericarp are also used as Zanthoxylum bungeanum.

Buckwheat cake

Tartary buckwheat bran is made of tartary buckwheat powder by shelling and grinding. There are two ways. The original method is to mix tartary buckwheat powder with water evenly, then flatten it to 10-20 cm, add water to the bottom of the pot, stick the paved tartary buckwheat bran on the pot, cover the pot, steam it with fire, or bake it with fire. The second is to add water to buckwheat flour to make it mushy for mourning. After the funeral, wrap it in bran leaves and steam it in a steamer. It tastes bitter, has a sweet aftertaste and is crisp when baked. Nowadays, most people steam buckwheat noodles and rice noodles. After adding rice flour, the bitterness becomes lighter and more palatable.

Soak wine

Soaking wine is a necessary self-made wine for Yi people's major festivals and receiving VIPs. The raw materials are mainly sorghum, corn and wheat. After steaming and mourning, seal it in an altar or barrel. Open it before eating and boil it in cold water for several hours. Then suck it with a lever, or take it out and drink it in a big bowl.

Stripped meat

Tuotuo meat is a special dish at Yi festivals and receptions. Pig, cattle, sheep and chicken are used as raw materials, cut into 3-8 cm pieces, washed, cooked, mixed with spices such as pepper, salt, monosodium glutamate and wood pulp powder, stir-fried evenly or eaten directly. Its taste is spicy and fragrant, especially the just right smell of wood pulp, which can't be described in words.

Mutton soup pot

"Mutton soup pot" is another way to eat mutton. The "mutton soup pot" made by Yi people has its own characteristics, which is different from instant-boiled mutton and roasted mutton. Its cooking method is very simple and common. It does not choose raw materials or seasonings, and the whole body of the sheep can be cooked. Seasonings are only simple salt, monosodium glutamate, sea pepper, pepper and wild wood pulp. Mutton tastes soft and tender, and mutton soup is delicious.

roast suckling pig

The skin of roast suckling pig is particularly crisp, the meat is tender, and the color, smell, taste and shape are good. Golden color, aroma: spiced with barbecue flavor, spicy, fragrant and tender in the mouth, shape: the whole pig is placed in green grass, and the production process is complicated. The procedure is as follows: select a moderate-sized fragrant pig, slaughter and depilate it, and take the meat.