Shangri-La TricholomaMatsutake: Tricholoma matsutake is named for its growth in pine and oak woodlands, and its bud stage is like velvet antler. Also known as pine mushroom, Chinese fir mushroom, compound mushroom, Taiwan mushroom, Tricholoma matsutake, etc., it is a national second-class key protected species. It is a mycorrhizal fungus that grows with the roots of pine trees, oak trees and fir trees. It is very demanding on the environment and usually grows at an altitude of 2000? In the forest of Pinus yunnanensis, Pinus alpine, Quercus grey-backed, Quercus yellow-backed, Quercus alpine with long spike or mixed forest of Pinus yunnanensis and Quercus, the occurrence period is 6? 10 month Tricholoma matsutake is rich in vitamin B 1 and B2, contains a variety of amino acids and trace elements such as zinc and magnesium necessary for human body, has low crude fat content, has a variety of physiological functions, and can enhance human immunity, generate lean qi, regulate qi and eliminate phlegm, delay aging, prevent and treat cancer, and prevent diabetes.
Ciba in Shangri-La: Ciba is the staple food of Tibetans. Tibetans have three meals a day. Ciba, Mingyu sounds fresh, but it's actually green fried noodles. It is the fried noodles of highland barley and wheat, which are cooked, ground and not sieved. It is similar to the fried noodles in the north of China, but the fried noodles in the north are ground first and then fried, while the zanba in Tibet is fried first and then ground without peeling. When eating Ciba, put some ghee in the bowl, pour tea, add fried noodles and stir by hand. When mixing, first lightly pound the fried noodles at the bottom of the bowl with the middle finger to prevent the tea from overflowing the bowl; Then turn the bowl and press the fried noodles into the tea with your fingers close to the edge of the bowl. When the fried noodles, tea and ghee are mixed well, they can be kneaded into a ball by hand, and then you can eat. When eating, keep kneading in the bowl with your hands, knead into a ball, and send it to your mouth with your hands. Tibetans generally eat without chopsticks or spoons, but only by hand.
Pipa meat
Pipa meat is a kind of meat made by traditional pickling method in Zhongdian Tibetan area. The specific method is to take out the viscera and bones of the pig after slaughter and keep the whole body. When it is slightly cool, sprinkle seasoning such as pepper noodles, tsaoko noodles, salt and white wine, gently rub it, then sew it, apply kitchen ash mixed with water or sesame oil to the seam, and plug the pig's nose tightly with a cork or corncob to prevent insects from eating. Then press it with slate or wooden board to dry. After drying, it looks like a pipa, hence the name Pipa Meat. Pipa meat has a long history of production and long preservation time. If it is not cut, it will not change its taste for three or four years. Pipa meat is transparent in color, delicious in color and unique in flavor. It is an excellent dish for Tibetans and Yi people in Diqing to wait for guests and use at home.
Di Qing tuo tuo rou
Because the weight of each lump is 232, it is shaped like a lump, so it is named. Tuotuo Meat is the main cook the meat form of Diqing Yi people. Chop pork, sheep and beef, and cook them in cold water without any seasoning, including salt.
Shangri-la butter tea
Buttered tea is an indispensable necessity for Tibetan people's daily life. It is simple and convenient to make: first, pour the earth tea into the tea tube, add ghee, salt, refining and spices, and beat it up and down repeatedly with a whisk until it is in perfect harmony, and then pour it. Drink it, the color and fragrance are beautiful, and the aftertaste is endless. Drinking buttered tea plays a very important role in Tibetan diet. Tibetan families drink tea at least three times a day, and some even drink tea as much as a dozen times. Buttered tea can not only produce a lot of heat, but also keep out the cold and quench thirst. Many people who have never drunk buttered tea will find it unpleasant to taste it for the first time, but after biting their teeth and drinking it several times, they will really taste its fragrance.
Medicinal diet dishes
Diqing produces a large number of wild medicinal materials, so there are many traditional medicinal dishes to strengthen the body and treat diseases. Such as cordyceps chicken, medicated hot pot, stewed pork liver with gastrodia elata, boiled mutton with angelica, etc., which form an important content of Diqing food culture. Especially the medicinal hot pot is the best, which is very unique in taste and efficacy. You might as well try it.
edible wild herbs
Diqing produces many wild vegetables, the most famous of which are bamboo leaf vegetables, dragon claw vegetables and bamboo shoots. They are all produced in high mountains and dense forests, and they are absolutely original. Eating these wild vegetables often has obvious treatment for obesity, hypertension, hyperlipidemia and other diseases.
Zhongdian highland fish
Zhongdian plateau fish is also known as surface fish, fine scale fish and horse fish. Mainly distributed in Zhongdian at an altitude of 3 100? 3,400 meters in plateau lakes such as Bitahai, Genduhai and Napahai. There are two kinds of fishes in Zhongdian Plateau: Zhongdian heavy lipped fish and Schizothorax fish, both of which are endemic to freshwater lakes of CYPRINIDAE in Zhongdian Plateau. Zhongdian heavy-lipped fish is long, mostly round and simple or slightly flat, with a lower mouth, a pair of whiskers, two rows of pharyngeal teeth and almost no scales, and a row of scales on both sides of the anal and anal fin bases. The genus Schizothorax is similar to Zhongdian heavy-lipped fish, but it has two pairs, three rows of pharynx teeth, fine scales, and a crack in the middle of the scales on both sides, so it is named Schizothorax.
Milk residue
Milk residue is accompanied by ghee and extracted from milk. Milk residue is white and sour, which has a strong digestive function. Frying milk residue with ghee and brown sugar is a common dish for Tibetan people to entertain guests.
yogurt
Yogurt is a unique dairy product in Zhongdian Tibetan family. It is called "Yogurt" in Tibetan, and it is made of milk refined with ghee. It has rich nutritional value, helps digestion and quenches thirst, and is most suitable for the elderly and children. If you eat yogurt regularly, it will prolong your life, which can be described as the collector's longevity food.
Qiaobaba
QiaoBaba-Yi and Lisu people in Diqing area all grow tartary buckwheat and sweet buckwheat, and take it as one of the staple foods. When making buckwheat Baba, mix it with boiled water and buckwheat flour, knead it into a cake shape and put it in water for cooking. When it is cooked, it is soaked in honey and eaten. It is soft and bitter, cool and moistening the intestines. It is a popular medicinal food. Sweet buckwheat noodles are diluted with water, spread the cake in the pot and turn it over several times, then you can eat it.
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