Gastrodia elata

Jinkou River Gastrodia elata has high moisture tolerance, with enlarged, oval tubers, yellowish-white to dark brown surface, dot-like markings, obvious umbilicus, firm texture, and solid body. No hollows, strong medicinal properties. Gastrodia elata has a sweet and flat nature and taste, and it can regulate the heart and meridians. It has the effects of calming the liver, extinguishing wind, calming convulsions, relieving pain, promoting qi, and activating blood circulation. Jinkou Hewu Gastrodia has a high gastrodin content. Tested by the Sichuan Provincial Food and Drug Inspection Institute, its gastrodin content reached 0.47%, which is more than twice the limit specified in the Chinese Pharmacopoeia. As of 2015, the product has obtained the "National Geographical Indication Protected Product", and the developed products have won the "Famous Brand of Agricultural Products in Sichuan Province", "Famous Brand Agricultural Products in Sichuan Province", "Special Tourism Products of Sichuan Province", and "Excellent Agricultural Standardization Demonstration Zone of Sichuan Province" .

Eagle Tea

It is processed from alpine wild eagle tea in the Dadu River Gorge in Sichuan, one of the "Top Ten Most Beautiful Gorges in China". The tea contains aromatic oils and polyphenolic compounds. When brewed, it has a refreshing aroma. It is astringent at first and then sweet. It has a strong taste and a strong mouthfeel. Drinking it in summer can relieve heat, quench thirst, and refresh the mind. Among the people, it has the functions of relieving summer heat and strengthening the stomach and spleen. statement. "Compendium of Materia Medica" has records such as "relieving cough, eliminating phlegm, relieving asthma, relieving heat and quenching thirst".

Waxworms

Waxworms are small, male worms are winged or wingless, and female worms are wingless, long oval or slightly flat, and usually parasitize on privet or ash trees. . The male worm secretes white wax, which surrounds the body. The largest one has a diameter of 11 mm and a height of 9 mm. White wax is an important raw material for industries such as medicine, textiles and model making.

Niu Xi

Niu Xi is a commonly used Chinese medicinal material. It can be used raw to disperse blood congestion, relieve pain and swelling, treat gonorrhea, hematuria, amenorrhea, and bruises. When cooked, it can strengthen the liver and kidneys. Ribs have a large sales volume in the national Chinese herbal medicine market.

Zanthoxylum bungeanum

The original plant is a deciduous shrub, both wild and cultivated. In most parts of the country, the peel of Zanthoxylum bungeanum is commonly used. Its red color and large size are often called "Dahongpao". Its seeds are called Capsicum angustifolia and are also used for medicinal purposes. In addition, the peels of Zanthoxylum bungeanum, wild Zanthoxylum bungeanum, and Zanthoxylum bungeanum from the same family and genus are also used as Zanthoxylum bungeanum for medicinal purposes.

Tartary buckwheat cake

Tartary buckwheat cake is made from tartary buckwheat shells and ground into flour. There are two methods. The original one is to mix tartary buckwheat noodles with water and then flatten them. Use 10-20CM as the degree, add water to the bottom of the pot, put the unfolded buckwheat cake around the pot with water, close the pot lid, add fire to steam until cooked, or place the unfolded buckwheat cake next to the fire to bake. That’s it. The second method is to add water to the tartary buckwheat noodles to make a paste. After it is thickened, wrap it with cake leaves and steam it in a steamer. It tastes bitter but has a sweet aftertaste, and the baked one has a crispy aroma. Nowadays, people mostly mix buckwheat noodles with rice noodles and steam them. After adding rice noodles, the bitterness is lighter and more palatable.

Infused wine

Infused wine is a must-have for the Yi people’s major festivals and reception of distinguished guests. The raw materials are mainly high-grain grains, corn, and wheat. It is steamed and then sealed. Put it in a jar or bucket. Open it and add cold boiled water to brew it for a few hours before eating. Then smoke it with a "switch lever" or take it out and drink it from a large bowl.

砣砣肉

砣砣肉 is a signature dish in festivals and receptions of the Yi people. It is made from pigs, cows, sheep, and chicken and cut into 3-8 cm pieces. Wash, cook and mix with pepper, salt, monosodium glutamate, wood pulp powder and other seasonings, stir-fry evenly or mix it directly. Its flavor is numb and fragrant, especially the wood pulp flavor when prepared properly, which cannot be described in words.

Mutton Soup Pot

"Mutton Soup Pot" is another way to eat mutton. The "mutton soup pot" cooked by the Yi people is unique and different from both shabu-shabu mutton and roasted mutton. The cooking method for mutton is very simple and common. There is no choice of raw materials or condiments. The whole body of the sheep can be cooked. The condiments are only simple salt, monosodium glutamate, sea pepper, Sichuan peppercorns, and wild wood pulp. The mutton tastes soft and tender, and the mutton soup is delicious.

Roasted suckling pig

The skin of roasted suckling pig is particularly crispy, the meat is tender, and the color, aroma, taste and shape are all good. Color: golden yellow, aroma: five-spice with barbecue flavor , Taste: numb, spicy, fragrant, and tender in the mouth. Shape: The whole pig is put into the greenery. The production process is relatively complicated. The procedure is: select large and small fragrant pigs, slaughter them, remove the hair, and remove the meat. , add seasonings and marinate for 40-50 minutes, use sterilized clay to make a thick paste, wrap the piglets and throw them into the fire. When the skin is crispy and the meat is cooked, take out the mud shell and apply sesame oil on it.