Lijiang delicacies include: chickpea jelly, glutinous rice blood sausage, and steamed snow mountain fish.
1. Chicken bean jelly Chicken bean jelly is the signature food in Lijiang Old Town.
Chickpeas are a type of legume unique to Lijiang. They are produced in high-altitude areas and have extremely low yields.
The jelly made from chickpeas is called chickpea jelly.
Chickpea jelly can be eaten cold or hot.
It is often eaten cold in summer. Cut the jelly into slices and add colorful seasonings. It is full of color, flavor and flavor, and is refreshing and appetizing.
In winter, fry the jelly slices in a pan until both sides are golden, and then add different condiments according to different tastes. The same color, aroma and flavor are obtained.
2. Glutinous rice blood sausage. Glutinous rice blood sausage is a food commonly loved by the Naxi people. It is called "Ma Bu" in Naxi language.
The method is to mix the steamed half-cooked rice or glutinous rice with fresh pig blood or egg white and various spices while it is hot, then pour it tightly into the cleaned pig intestine, seal it and steam it until it is cooked.
It is divided into two categories due to the different raw materials used. Those using blood are called black mabu, and those using egg white are called white mabu.
When eating, it needs to be cut into round slices, fried in oil, or steamed and heated in a steamer. It has a bright color, a fragrant aroma, and is popular among people.
3. Steamed Snow Mountain Fish This is a cold-water fish with tender meat, especially suitable for steaming.
Don’t forget to order this dish when you come to Lijiang. The light sauce mixed with the fragrance of green onions and the plumpness of the fish will make you want to stop after you eat it.