Land Rover's local delicacy Paoli Pear Pao is a pickle unique to the Mosuo people.

It is made from locally grown pears, put into a clay pot, add salt, white wine, ginger, garlic, chili and water in proportion, and seal it for one month before eating.

It tastes sour, sweet, crunchy, and full of mellow flavor, perfect for dining.

Grilled fish is made from octopus, a specialty of Lugu Lake, sprinkled with salt, pepper and five-spice powder, and slowly grilled in a fire pit or iron pot.

When eating, grill the dried fish on charcoal fire or fry it in clear oil.

The taste is crispy and delicious, making it a good wine accompaniment.

The cooked soup is milky white soup with rich aroma and excellent taste.

Dangdang wine is called Buli or Anerpai in Mosuo language.

Dangdang wine has a mild entrance, about 32-37 degrees, but has great staying power.

Be careful when drinking and don't be greedy.

Tartary buckwheat cake is rich in tartary buckwheat in the Xiaoliangshan area. Tartary buckwheat is the king of grains in the hearts of the Yi people, and its cake is a local flavor food.

Tartary buckwheat is always present at altars, houses, weddings and receptions.

Tartary buckwheat (bitter buckwheat) roasted from Yi folk ashes (zimu) will not go bad for ten and a half months.

When eating, dip it in honey for dinner. It is bitter yet sweet, refreshing and endless aftertaste.

Tuotuo Rou is a flavored meat unique to the Yi people in Xiaoliangshan, similar to hand-roasted mutton in Xinjiang.

The size of the fresh meat depends on the size of the meat. A large one weighs about half a catty, and a small one weighs two or three catties.

The meat from Tuo Tuo is big, fresh and has a pure taste.

It can keep the fresh meat fragrant and nutritious without any seasoning.

The preparation method of pig blood sausage Mosuo Habu is to add pig blood, leek root, onion, ginger, garlic, salt, yellow peel powder, spices and old suet oil to half-cooked rice, and then stuff it into the pig's large intestine

, roll into a circle, then steam it in a steamer, cut it into slices, fry it, and drink it as food or tea.

taste good.

Huatang Lugu Lake people stir-fry indica rice, corn, oats, soybeans, rice, and sesame seeds in an iron pot, then mix it with maltose made from green pears, malt, and crushed corn kernels, press it to stick, and cut it into pieces for consumption.

In Surima it is used for cooking and has a unique flavor.

The Mosuo people speak Niji language and it is a traditional delicacy of the Ninglang Mosuo and Pumi people.

Pickled fish can be eaten raw, or stir-fried or boiled with chili peppers to make hot and sour soup, which has a refreshing taste.

When eating, you should first check the color of the garlic at the mouth of the jar. For example, black garlic means it cannot be eaten.

Newly opened sauerkraut fish is usually given to cats before eating it to determine whether it is poisonous.

Pig fat is dried and dried to form Pipa, also called Pipa meat.

Glancing pork is a meat product stored by the Mosuo people.

You can cut a piece when you want to eat.

Pork fat can be boiled, fried or steamed.

It looks fat, but tastes refreshing and mellow.

In addition to daily consumption, pig fat is often used in sacrifices, entertaining guests and setting up banquets.

The above is for reference only.