Weixi Lisu delicacies include braised liver and spicy food, Weixi steamed beef tongue, Xiahe tendon, Pisel pork, pig head meat, etc. 1. Braised liver and spicy peppers: Fry the spicy peppers, cut the cleaned pork liver and intestines into pieces, put them into the spicy pot and stir-fry for a few minutes, then add water, salt, fried tofu cubes, Sichuan peppercorns, bamboo leaf vegetables, etc. . 2. Weixi steamed beef tongue: Tibetan pronunciation Jielang is the best. Commonly seen in Lhasa and other places. It uses beef tongue meat as the main ingredient and is cooked and steamed. It is characterized by soft and tender taste and delicious taste.

1. Braised liver and chili seeds: When making, fry the chili seeds, cut the washed liver and intestines into pieces, put them into the chili pan and fry for a few minutes, then put them in Add water, salt, fried tofu cubes, peppercorns, bamboo leaves, etc.

2. Weixi steamed beef tongue: Tibetan pronunciation Jielang is the best. Commonly seen in Lhasa and other places. It uses beef tongue meat as the main ingredient and is cooked and steamed. It is characterized by soft and tender taste and delicious taste.

3. Xiahe tendons: made from sheep tendons as the main ingredient, steamed and boiled with fungus, yellow flowers, etc. It is characterized by smooth and fresh fragrance. This dish originated in Gannan Tibetan Autonomous Prefecture and is said to have become famous in the Ming Dynasty.

4. Pise meat: It is a kind of meat made using the traditional Tibetan method of curing meat. When a Tibetan family in Diqing celebrates New Year's Eve, a sumptuous dinner table includes a dish of marinated meat with bright red meat color and strong flavor.

5. Pork head meat: Cut off the pig head, scrape it clean, roast it until brown, then slowly stew it in a pot until it is cooked. The pleasing color and tangy aroma will make you salivate.