Raw skin: It is a unique food. There are two ways to eat. First, the skin and seasoning are not put together, but eaten together with seasoning. The second is to mix seasoning with raw skin and raw meat, which is a kind of cold raw skin. Raw skin, also known as "Haig" in Baili, always has a very special home-cooked dish-cold raw skin when Bai people entertain guests on holidays.
2. Whole chicken: It is a traditional food of Heqing, and it is a perfect supplement for people. Choose the best black-bone chicken, add all kinds of stew ingredients, and simmer slowly. If you don't have black-bone chicken and white-feather chicken, you should also have local purebred chicken. You must never choose existing laying hens, broilers or modern chickens fed with modern feed.
3. Heqing Ham: Heqing Ham is a famous food in Yunnan. Because of its curved legs and round appearance, it is also called round legs or crossed legs. Heqing Bai nationality has a long history of pickling cross-legged. As early as the Ming Dynasty, Heqing ham was regarded as a tribute and exported to other places. According to the Records of Heqing Prefecture in Kangxi of Qing Dynasty, during Jiajing period of Ming Dynasty, the famous minister Cha Wei was a "fat-legged eater" and his fat legs were cross-legged. ?
4, pig anhydride: pig anhydride is also a local specialty food like blowing liver. Since ancient times, there has been a jingle in western Yunnan: "Lijiang Baba Heqing Wine, Jianchuan Poyi Pig Anhydride." It can be seen that the popularity of Heqing pig anhydride is very high.
Heqing rice cake: it is a traditional food for local people to entertain guests or offer sacrifices to their ancestors and gods during holidays, weddings and funerals. Heqing rice cakes are made finely, which can be divided into two categories: dry cakes and water cakes. When making dry cakes, first soak the top-grade white rice until it becomes soft, then press it into powder, then grind the powder with mint, orange peel juice and brown sugar, and sieve it into a steamer with a fine sieve, then carefully cut it into small pieces with a height of 2 inches, 1.5 inches and a thickness of 0.5 inches with a thin knife, and steam it with high fire.