1, temple number: the temple number is not a famous dish of Naxi nationality in Diqing, but it means "blowing liver" in Naxi language. Inflate pig liver, marinate it with refined salt, spiced powder, shredded ginger and Shaoxing wine 12 hour, take it out, sprinkle with pepper powder, and air dry. When eating, put the temple into a soup pot, add pepper, ginger and pepper, cook for 2 hours with slow fire, and take out the slices. The color is red, fragrant and spicy.
2, pot running hot pot: pot running hot pot is a special snack of Diqing. "Penben" is a kind of Tibetan bamboo leaf vegetable, which is a wild plant in the mountains. Accurately speaking, it is not a traditional Tibetan dish, but the result of ethnic integration and "learning from each other". The main raw materials are Pan Ben, potatoes, cooked pork belly, tofu, gouache and so on. With cooked ham, fungus, duck meat and a little sesame oil, the fragrance suddenly overflowed and the fragrance was fragrant. Eating keeps the body warm and warm, nourishing and nourishing. It is easy to eat this kind of hot pot in copper or ceramic containers, and it tastes more beautiful.
3. Tibetan cakes: Tibetan cakes are Diqing's specialty snacks. The most common are fried fruits, Bazaar cakes, fried fruits with auspicious knots, longan buns, fried LULU LULU, etc., which are mostly used for festive festivals and entertaining guests. Zhongdian Tibetan pastry is crisp and delicious, crisp but not greasy. Fried fruit is called "Shana" in Tibetan. It is made of refined flour, ghee, sugar and other raw materials into auspicious knots and fried in boiling oil. It is the best food for entertaining guests and festivals.
4. Play Olekuo: Playing Olekuo is Diqing's specialty snack. This dish is one of the staple foods of Lisu people in Diqing, Lancang River Basin, which means corn and rice. The method is: use green corn, peel the corn after cooking, sprinkle with salt roasted with fire, add green beans and spicy meat, stew together, and use pig's trotters or bamboo leaf vegetables as the base material, which is more fragrant.
5. Baogu porridge: Baogu porridge is a unique food for Tibetans and Lisu people in Shangri-La. The Tibetan transliteration is called "Dong Tuo", and the charming phonetic translation is called "Split up and fight Hubei", which means "Bao Gu Zhou". Wash the corn, cut it into small pieces and put it in the pot. Then wash the wheat, beans and ham, cut them into pieces and stew them together until they become slurry.