Lijiang Baba

Lijiang Baba is a traditional food of Naxi nationality. It is crispy and refreshing, oily but not thief. It is as thin as white paper and has many layers, so it is also called "Melaleuca Cake". Its characteristics are delicious and fresh, and it is not easy to deteriorate. Lijiang wheat is the main ingredient, with ham and sugar.

scenting wine

Lijiang scenting wine is a famous local wine, which has been passed down for hundreds of years. The scenting wine is made of barley, wheat and sorghum, and is made from the spring grain of Yulong Snow Mountain. It is moderately sweet, cool and delicious, and it is a low-alcohol and high-nutrition drinking. Folk scents are generally stored underground, and some have been stored for 21 years. The scents are transparent, thick and fragrant.

Chicken pea jelly

Chicken pea jelly is a kind of traditional food that Naxi people like. It is produced in Lijiang Dam and belongs to soybean material. Because of its shape like the eyes of the head of a chicken, it is named chicken pea powder. This kind of bean is made into vermicelli by grinding, which is grayish green in color. It is delicious when fried and cold-mixed, and it is a delicacy on the Naxi table. In Sifang Street of the ancient city, you can taste authentic chicken pea powder from Naxi old mothers.

Buttered tea

Buttered tea is a favorite daily drink of Tibetans and Naxi people in Lijiang. This kind of tea is simple to make. First, the tea leaves are boiled into green tea in earthen tea pots, and then the green tea is poured into a tea bucket, with ghee and salt added. After stirring in the bucket, it can be drunk. Buttered tea is delicious in color, smell and aftertaste, and can produce high heat, which can not only keep out the cold but also quench thirst. You can taste butter tea in traditional restaurants in Lijiang City and Yongning area.

Jade Dragon Mountain Snow Tea

Jade Dragon Mountain Snow Tea grows in the snow-capped mountains above 3111 meters above the sea level, and looks like lotus plumule, and is as white as snow. As early as the Ming Dynasty, it was a tribute treasure. The snow tea soup is golden in color, fragrant in smell, slightly bitter and sweet. The tea contains many physiological active ingredients beneficial to human body, such as tea acid, lichenic acid, snow tea element, etc., and has the functions of clearing away heat, clearing liver, improving eyesight, etc. It can be brewed alone or mixed with ordinary green tea.

Yongsheng Camellia oleifera

Camellia oleifera is a kind of daily tea for Yongsheng people. It is made of a clay pot with the size of a boxer and a bird's beak crank. First, put a little rice and sesame oil in the pot, put it on a charcoal fire and fry it until it is yellow but not sticky, then add tea leaves to stir and inject boiling water. When the water is put into the pot, it will boil, and its fragrance will be plain. It can also be served with eggs, peanuts or walnuts, and added with salt or sugar.

Tuo Tuo Meat

This meat is commonly used by Yi people in Xiaoliangshan to entertain guests. Pork, mutton or beef are selected, cut into a large piece of about half a catty with bones and meat, cooked in a pot with clear water until it is 81% cooked, then fished into a dustpan, removed with salt and seasonings, and then eaten separately. You can taste Tuo meat in Yangping or Yi Village in Ninglang.

Sulima

This is a special yellow wine that Pumi people and Mosuo people must wait for guests by Lugu Lake. The brewing method is to mix green trees, barley, wheat, buckwheat, barnyard grass, corn, millet and other grains evenly, cook them in a large iron pot, dry them until they smell like crispy rice at the bottom, put them in a dustpan to be cooled, mix them with self-made wine and medicine, and put them into a "Rika" made by cooking, and then put them into wine. This wine is golden in color, low in alcohol content, fragrant and sweet, rich in amino acids, vitamins and carbohydrates, and is called "Mosuo Beer". Mosuo people also have a kind of white wine called "Clash Wine", the alcohol content is about 41 degrees, and the wine has a unique aroma and excellent taste.

Pork pork

It is a traditional dish for Mosuo people to entertain guests. Its preparation method is to remove all the bones of the whole pig except the skull, apply various seasonings inside, then sew it, press it into a pipa shape, and pickle it in winter. After making it, it can be kept for several years and can be used as medicine for a long time. Pork pork tastes fat and greasy, and the meat tastes fragrant. In the Mosuo Family Hostel in Luoshui Village, you can taste crisp Lima, crash wine and pork belly.

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