Heqing has three famous treasures: dry wine, ham and pig anhydride. This is common sense known to all children.

There is also a legendary and mysterious story about the origin of Heqing dry wine. It is said that this wine was tasted at a dinner party when the old man Qianlong went to the south of the Yangtze River, and he felt mellow and had a cool feeling. Back to the sweet, there is a fragrance of Shan Ye. The old Ganlong, who tasted delicious nectar all over the world, took a sip and said, "This is really a rare wine in the world! Du Kang is alive, and he may not be able to brew such a good wine. " Therefore, this wine was sealed as a tribute to the court every year, and it was paid regularly and on time. The name of this wine is also taken as dry wine. The implication is that the patent owner of this wine is him.

This point can also be found in the northwest of Yunnan: "Lijiang Baba Heqing wine is found everywhere by Jianchuan carpenters." In folk songs, it is confirmed and embodied. Heqing Liquor has been very famous in northwest Yunnan since ancient times, and it is no exaggeration to describe it as a "household name". And Heqing's famous ham, liver-blowing, pig anhydride ... special food is built in the west Longtan water of Heqing (Heqing also has the reputation of the hometown of Longtan! ) and dry wine, their unique delicacies are also created by the Longtan water and dry wine in Heqing. Really fulfilled the sentence: "one side of the soil and water, raise one side." As a folk saying goes, the same can be proved: if one side drinks wine, it will create one side of food.

The following delicacies are also made from Heqing dry wine. After the restructuring, the modern Heqing Xilongtan Winery exudes vitality, and the series of Heqing dry wine produced gives this ancient Heqing wine culture a new look.

If you have a chance to travel to Lijiang, don't look at the Heqing dry wine with a taste of Heqing Bai cuisine after passing through Heqing!

second product: taste the delicious and cool water of Baizu in Heqing to blow the liver

The hometown of these authentic hams, blow the liver and pig anhydrite should be the first to push Diannan in the south of Heqing Bazi. Since ancient times, Diannan people have been advocating culture. In Heqing, there is a saying that "southern culture is northern martial arts", that is to say, people in southern Diannan pay attention to the development and cultivation of culture, while most of them are mainly handicrafts in northern Diannan. Shizhaizi, a famous handicraft town, is located in northern Diannan. Diannan's diet, influenced by profound culture, has created a unique Heqing folk flavor diet, in which Diannan women have contributed greatly. Their unique way in diet is to pursue a fine, elegant, pure natural color, fragrance and taste, which can not only protect health, but also relieve greed. Pay attention to the perfect combination of materials, knife skills and color, fragrance and taste, and pay more attention to the visual effect of the platter when it is placed in a vessel. Just like their favorite embroidery, they must be decorated as delicate and harmonious as "red flowers with green leaves".

This concept of making food by Diannan women is the most perfect and sufficient in the production of ham, liver-blowing, pig's anhydride and "eight bowls and one plate" with Bai flavor for Bai people to entertain guests. After tasting these snacks with Heqing flavor, you can taste all the cooking skills of Diannan women, which is just like watching a leopard. You only need to watch one spot to know the whole leopard.

Heqing bazi entered the twelfth lunar month, and the climate became extremely cold due to the influence of Yulong Snow Mountain. In addition, there is snow water gurgling from Yulong Snow Mountain, flowing down happily. The water is so clear and bright that it shines like a stainless steel vessel just bought from a store. This is a good time for every household in the village of Bai nationality to kill Nian pig, and it is also a good time to pickle ham, blow liver, and boil pig.

As soon as dawn dawned, the slaughter of Nian pig began. A group of people boiled water, tied the pig, then molted, cut off the pig's head, and gut it ...

Then, friends and relatives, colleagues and classmates were gathered in their simple yard, and everyone worked together. The intimate atmosphere has gone beyond the meaning of slaughtering pigs. The days of gathering are short and cheerful, and in this era full of competition, it is so precious and rare. Everyone happily blew the vernacular and told each other about the sour, sweet, bitter and spicy days after this parting.

While we were so intimate that we forgot the passage of time, the pig's forelegs and hind legs were cut off, and after dressing up, it became fresh ham. The remaining clean and refreshing pork was changed into square pieces, which was mainly convenient for storage. Then, the women were at the edge of the pot, beating out the "eight bowls" of the Bai people. The sun shines lazily and warmly on the land of Heyang, because it is slack season and everyone is not busy. After dinner, you can marinate ham, blow liver and pig anhydride.

Everyone is familiar with the production of ham, so I don't need to introduce it here, just introduce the liver blowing and pig anhydride. The fresh pig liver has been dried to a half-dry. At this time, the slaughtered pig has also been harvested, so I came to collect the pig liver. Housewives put out the oil-red pepper noodles produced in Heqing Dongshan, the red pepper powder produced in their own vegetable garden, the whisked pure pepper, the fragrant grass-fruit noodles, the finely chopped chives, and all kinds of things, and the snow water dripping from the cool Yulong Snow Mountain, and then mixed in some Heqing dry wine. As soon as these were prepared, someone was in a hurry to find the straw and remove the bitter pig bile, so they rummaged through the trachea on the pig liver, and built the mixed seasoning into the pig liver from the trachea ... When it was finished, they used the straw to blow hard into the liver, and the pig liver would keep expanding until it could not be aerated. The pig liver was blown like a burnt-out fat duck, and then the production of liver blowing was completed. In order to prevent the blow-dried liver from drying unevenly, it is also sandwiched between those liver valves with corn kernels to prevent maggots or strange smell when it is not dry.

Put a layer of pepper and pepper mixture on the blown pig liver, which is red and white, which is really appetizing. Then, dry the prepared pork liver on the floor in case the guests come, or go to the tomb before and after Qingming, and take off the properly dried blowed liver to entertain the guests.

When the guests come or go to the tomb, take off the blowed liver and simmer it slowly, so that the seasoning inside can soak into all parts of the pig liver, but it must not be cooked for too long, and of course it must not be uncooked. Cut the cooked liver-blown slices into thin slices, and the slices have become honeycomb-shaped. Those seasonings have penetrated into every place of the liver-blown slices evenly. At this moment, the original elegant and light fragrance of the liver-blown slices is really mouth-watering.

at this point, we're not done yet! It is also necessary to prepare dipping water. The seasoning for dipping in water is also very particular. You should use Heqing's special lacquer vinegar (a kind of dark rice vinegar) or stewed plum or waxberry sauce, and add good coriander, spicy ginger, garlic cloves, Chili powder and pepper ...

So far, you don't have to mention it, just move your chopsticks quickly, otherwise ...

after eating, you will feel a relaxed, cheerful and carefree feeling all over your body. This is due to Heqing's effects of blowing liver fire, cooling blood, clearing away toxic substances, and ventilating, and it feels pure and natural.

such a good thing, friend, don't forget to taste it when you come to Heqing!