In the old days, most people in urban areas had three meals a day, three meals during busy farming hours and two meals at ordinary times in rural areas. Most people eat corn steamed buns as their staple food, steamed rice with potato and vegetable residue, and seldom eat meat on weekdays. There is a famous saying that "you must eat enough meat unless you kill it in the New Year". Pingba people eat rice and wheat flour as their staple food. After liberation, especially in the late 197s and 198s, the diet changed greatly, and the staple food changed from coarse to fine, with rice as the bulk.
In the past, the Yi people liked to eat Tuotuo meat (cooked and ready to eat) and canned wine. Several people sat around and drank straw in the cans, which was called "Zaganzi wine". Now they drink bowls of wine and cook meat, which is very different from the old one.
In the local mountainous areas, corn is the staple food, followed by potato. Pingba is supplemented by rice and wheat flour, and beans and miscellaneous grains are used as vegetables. In the early 195s, there were Chinese yam, cotton sweet potato, brown flower, oil cake and lacquer flour to satisfy hunger. After the 195s, corn flour was the staple food in most mountainous areas, followed by rice and pork, followed by cattle, sheep, chickens, ducks and fish. Since the 198s, there have been more kinds of meat and vegetables, and they are more particular. Some people say that pickles and pickles are made. Seasonal snacks: Duanyang Zongzi, salted eggs, garlic, Mid-Autumn moon cakes, rice cakes on the first day of October, Tang Yuan during the Spring Festival, and fermented glutinous rice.
There are "nine bowls" for weddings, funerals and weddings. Rich families drink and eat stir-fried dishes first, and then they serve big bowls of food when they eat. Later, they develop into ten bowls, which are arranged in a pyramid shape of 4, 3, 2 and 1. The nine bowls in rural areas are two bowls of pork chopping block, meatballs and steamed vegetables as the main dishes, and crispy meat, vermicelli, kelp and fungus as the side dishes. Vegetarian mats for temple fairs, pilgrims and monasteries are mainly made of vegetable oil and fried tofu and melons and potatoes.
there is a traditional custom of curing bacon in the territory of cured meat. After the winter solstice every year, the pigs slaughtered in Niannian are usually cut into pieces weighing 3-4 kg, covered in a cauldron or a vat with palm leaf hanging ropes, covered with powdered salt layer by layer, marinated for 3-5 days, taken out and hung indoors or in earth buildings, salted on the surface, ignited with walnut shells and cypress branches and leaves, placed on the floor, smoked, dried in a ventilated place, and collected after air drying.
During the Chinese New Year, farmers cook glutinous rice and wheat syrup by themselves, stir-fry glutinous rice with sugar to make cakes, which are called glutinous rice cakes, then squeeze them into strips and cut into slices. Corn caramel is processed into strips and sprinkled with fried noodles for storage, which is called sesame candy. Stir-fried peanut kernels, walnut kernels, sesame seeds, and stir-fried millet, ground into strips, cut into middle-finger-sized particles, dried in the sun, stir-fried with stove ash or sand in a pot, remove all the ash and sand, add sugar and glue, and then put the millet flower "dress" and mix well, and it is called flower fruit. The rich man's house uses clear wheat flour, glutinous rice, sesame seeds, eggs, red sugar and other raw materials to make high-grade cakes, which are not available to ordinary people.
In the old days, most people went to the streets to sit in the teahouse and make a bowl of tea to chat. At ordinary times, they paid attention to eating "Laoyin tea" (coarse tea) at home. After a pot of water was boiled in the coarse tea, they could drink it all day. Poor mountain villages picked hawthorn leaves and stored them for boiling water. Farmers have the habit of drinking raw water. Rich families make bowls of tea with fine tea, and treat guests with big pots of tea for weddings, funerals and weddings. Where there are streets, there are several simple teahouses, and those with wide pavements have multiple teahouses. Teahouses that are open all day attract customers with storytelling, playing chess and drumming, and sometimes the teahouses become places for argument or business negotiation. Along the way, there are also tea buckets filled with tea and alms for pedestrians. After 1958, most teahouses closed down. It was partially restored in the late 197s. It spread all over urban and rural areas in the 198 s. Teahouses have entertainment methods such as TV, chess, cards, picture books, books and newspapers, and also sell various drinks. Cherry-Luding cherry is an early-maturing fruit in a year, which is called the first fruit in summer. cherry orchard in Luding is slippery and red, as red as agate, shaped like a pearl, with thick juice, sweet and sour taste, rich nutrition and beauty function.
Loquat-Loquat is one of the early-maturing fruits in summer in Luding. It can be divided into orange yellow and light yellow, which are spherical or oval in shape, juicy and moderately sweet and sour. The flowers and leaves of loquat can be used as medicine, which has the effect of clearing away lung heat and treating cough and vomiting. Eriobotrya japonica fruit is yellow, its leaves are green and evergreen, and it is also ornamental.
Fragrant Peach-A crisp and sweet peach with light red, purple red and thin skin, which is one or two times as big as the regular peach, is produced in Kanroji, Gangudi, Tianba Township and Shangangping, Boiling Dam Township. It was once a tribute peach in Qing Dynasty. Every June and July, peaches are ripe and listed, which is favored by peach eaters.
Castanea mollissima, known as the "Oriental Pearl" and the king of dried fruits, is widely produced in Luding. Chestnut in Moxi, Xinxing and Tianba areas is the top grade, with big and heavy grains, bright color and delicate meat quality, and it is fragrant and sweet when eaten raw.
Luding walnut has a long history. High mountains, semi-high mountains and low mountains are all produced, and there are walnut trees in almost every family in the country. Walnut in Luding is heavy in oil and high in meat. Walnut has the effect of blackening hair and caring skin, and long-term consumption is helpful to improve intelligence.
Xiantao-Luding Xiantao is produced in Gangping, Gushan, Dadu River. Here, the slope is steep and the rock is high, and the climate is suitable. People call the long oval cones on the edge of palm leaves Xiantao. Immature peaches are dark green. After ripening, it is green and light yellow, and it is sweet and fragrant when shelled and eaten.
Persimmons-Persimmons are listed in Luding in late autumn, and are continuously exported to the mainland, customs and Tibet. Those shaped like hearts are called Niuxin persimmons, round like lanterns are called water persimmons and noodles persimmons, and the colors are red, orange and golden. Produced in courtyards and field plots in river valleys. Large persimmons each weigh 1-2 grams, with thin skin and sweet taste. Hailuogoukou * * * and village persimmon were rated as famous persimmons in Sichuan. Eat fresh persimmon to quench thirst. Moistening lung, clearing away heat and relieving hangover are suitable for all ages. Take persimmon with water, treat hiccup, take persimmon with water, treat allergic purpura, and apply persimmon peel to the affected area to treat chronic ulcer.
Zanthoxylum bungeanum-Zanthoxylum bungeanum in Luding is produced in Lan 'an, Luqiao, Xinglong and Lengqi. Zanthoxylum bungeanum is red in color, hemp in taste, fragrant, heavy in oil and no bitter, so it is called "Zhenglu pepper".
auricularia auricula-Luding is famous for producing auricularia auricula. In particular, the auricularia auricula produced in Luding Ganni, Jiajun and Deshu, with large black flowers and thick meat, are exported to all parts of the country.
musk-the dry secretion in the sachet of mature male of forest musk deer and red musk deer. Pungent and warm, it has the functions of inducing resuscitation, activating blood circulation, dredging collaterals, dispersing stagnation and relieving pain, and is a valuable raw material for preparing high-grade spices.
velvet antler, the tender horn of stag of Cervidae, is a good product for tonifying kidney and strengthening yang. Cordyceps sinensis, also known as Cordyceps sinensis, is a fungus, which grows in the meadow soil of the plateau at an altitude of 34-45 meters. Cordyceps sinensis is an advanced natural tonic with the functions of replenishing essence and marrow, protecting lung, tonifying kidney, stopping bleeding, resolving phlegm and tonifying weakness. Stewed duck with cordyceps sinensis is a famous medicinal food.
Fritillaria-also known as Fritillaria cirrhosa, Kangba area is the main producing area. It grows in alpine meadows and stone beaches at an altitude of 35-5 meters. Fritillaria has the functions of moistening lung and relieving cough, clearing away heat and tranquilizing mind, and inducing diuresis. Stewed chicken with Fritillaria is a famous medicinal diet.
Rhodiola-a natural plant growing over 35 meters on the plateau. Scientific research has proved that rhodiola sachalinensis has the same effect of adapting to plateau as ginseng and acanthopanax senticosus, but it has no side effects such as excessive excitement of ginseng and constipation caused by acanthopanax senticosus.
saussurea involucrata —— It grows in Caoshitan at an altitude of 4,m-5,m, and Ganzi Prefecture is the main producing area. Saussurea involucrata has the functions of clearing away heat and toxic materials, removing rheumatism and dredging meridians.
Tricholoma matsutake, which grows in the mixed forest of Chinese fir, green bar and birch at an altitude of 2,5-4, meters, is delicious, tender and contains many essential amino acids, and has the functions of cancer prevention and radiation protection.
white fungus-it grows on the grassland above 38 meters above sea level, is white, delicious and tender, and is an edible fungus with high nutritional value.
Moxi Old Bacon —— Using pollution-free semi-fat and lean pork as raw material, it is made into fat but not greasy and fragrant old bacon through smoking and air drying. Moxi old bacon is a good product to taste and give to relatives and friends.