The most distinctive dish in Miao diet is salted fish. They soak big and full soybeans, then grind them in a stone mill, water them while grinding, and the crushed soybeans flow into raw soybean milk. Then they filter raw soybean milk with gauze, cook it slowly in a pot, take it out and put it on a wooden mold to suppress tofu. Then they cut vegetables such as green vegetables into pieces, pour them in while the soybean milk is still hot and not completely solidified, cook them with soybean milk, add seasonings such as salt, take them out after the soybean milk cools and solidifies into tofu, and put them in.

Typical foods mainly include: blood soup, Chili bone, Miaoxiang Guifeng soup, cotton vegetable cake, insect tea, scented tea, fish paste, sour soup fish and so on.

Nu nationality is a nationality distributed in Yunnan, Tibet and Myanmar, and has a splendid and unique national culture. Typical Nu specialties mainly include the following:

Gudufan

The staple food of Nu people is coarse grains such as corn and sheep. However, they carefully made coarse grains and created many unique practices, one of which was glug rice. The raw material of glug rice is corn flour or buckwheat noodles. First, boil a pot full of water and scoop out half of the water for use. Put corn flour or buckwheat flour into a pot, cover the pot and cook. After water permeates corn flour or buckwheat noodles, stir with a small spoon, and the porridge will become thicker and thicker.

Then pour a proper amount of boiling water into the pot, cover the pot and stew for a while, then stir, stew again and repeat several times. The rice made in this way is fragrant and refreshing, and has a long aftertaste after the entrance. Because in the process of cooking, there will be a "glug" sound of porridge boiling, so the locals call it glug rice.

tea-oil tree

The lacquer oil contained in Camellia oleifera is the oil squeezed from the fruit of Rhus verniciflua, which is light yellow or grayish brown. Mild in nature and light in taste, it is a unique edible oil for Yi and Nu people. The Nu and Yi people living in Nujiang area of Yunnan are adjacent to Chayu area of Tibet, and their eating habits are influenced by Tibetans. However, the Nujiang area is located in the subtropical zone, and it produces lacquer wax instead of yak and ghee. Yi and Nu people use lacquer oil instead of ghee to make camellia oleifera, which tastes delicious and quenches their thirst. It is rich in nutrition and has national characteristics, and it is a famous wine for their hospitality.

Gudujiu

Nu Gru Liquor is a specialty of Gongshan County, Nujiang Yi Autonomous Prefecture, Yunnan Province. The brewing method of Nu nationality glug wine, the first step is to communicate with the Qiang nationality's basic steaming wine, that is, to make corn flour into wine. It is characterized in that when drinking at this time, a part of the wine and distiller's grains in the jar are first put into a basin, and an appropriate amount of boiling water is involved, and then some honey or sugar is added, and the residue is filtered and the juice is drunk.

Pipa meat

The specific method of curing duck meat is to shave the slaughtered pigs, clean them, gut them and remove the bones. Then sprinkle with seasoning noodles prepared with pepper, pepper, tsaoko and salt. , and wiped with shochu. Sew the knife edge with thread. Put a walnut in each pig's ear and a small stick just thick enough to block the nostrils.

After standing for a few days, take out the stick, inject some salt water, and then plug the stick tightly. At the same time, put some walnut oil on the seam. After repeated several times, it can be smoked on the grate of the fire pit or dried in the room. When it is dry, it becomes complete meat. Under normal circumstances, the first year's bacon will not be eaten until New Year's Eve. Because of the complicated curing method and long storage time, it tastes very delicious.

River fish: Living in the rapids of the Nujiang River, it is difficult to catch fish, but good-hearted fishermen always gain a lot. They either take them to the county seat to sell, or sell them to those tourists in barrels along the expressway. The fish in Nujiang River tastes good. When visiting the Nujiang River, don't forget to ask if there are any river fish.

Grouper and sickle fish: delicious and nourishing. Rock flounder lives in clear rivers and rivers. Sickle fish only live in rivers and are not easy to get. These two kinds of fish are similar in shape but different in color. The scythe is black and red, and the grouper is yellow and green. Generally, each fish weighs about two or two. At present, there are many groupers in Nujiang market. Fishermen are familiar with the habit of returning to the upper reaches of the river from the river at night, so putting bamboo clips on the branches at the end of the river can catch ten kilograms at a time.

Bee pupa: The pupa of bees, rich in protein, is an advanced tonic. Soil bees are the best in Nujiang area. It's big and fat. It can be fried or boiled. It tastes very good. The season for eating bees is usually October.

Bamboo leaf vegetables, hemp leaf vegetables: named after the appearance of bamboo leaves and hemp leaves. They are wild vegetables produced in alpine snow areas and can be seen in the market from June to September. It's cheap, but it tastes good and has a cooling effect. It is a must-have product in midsummer.

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