According to historical records, Jingdong barbecue has a history of more than 500 years and has developed into a famous local dish. There are roast beef, mutton, pork, chicken, fish, vegetables, leeks, eggplant, etc. The most famous ones are fire-roasted pig and fire-roasted silky chicken.

The method of roasting pigs is as follows: select about 40 kilograms of fine-bone pigs (also called walnut pigs). After slaughtering and washing them, rub salt, wine, pepper, garlic and other seasonings on the pigs. A special iron fork is pierced through the pig's body, and it is roasted over a chestnut charcoal fire. When the pig skin is roasted slightly brown, it is rubbed with brine and sesame oil while roasting, and the pig skin is roasted again. For about 4 hours, when the whole pig body is roasted until golden brown and the skin is crispy and the meat is crispy, the pig is ready to be roasted. Then cut the roasted pig into lumps, then use sauce, vinegar, pepper, coriander, and green onion as a seasoning to dip it in. The taste is fragrant, the skin is crispy, and it has a unique flavor.

The method of fire-roasted black-bone chicken is as follows: select about 1.4 kilograms of ecological black-bone chicken, slaughter and wash it, cut it into parts, and bake it on a baking tray made of thin steel bars. Flip and bake on the ground, while constantly cutting the chicken with a knife, while constantly dipping sesame oil, chili oil, pepper oil, soy sauce, pepper, grass fruit noodles, etc. on the meat surface, allowing it to penetrate inside, wait until the chicken When roasted to yellow and crispy, it is ready to eat. It tastes fresh and delicious, with endless aftertaste.

Soup pot

Soup pot is a local traditional specialty dish with a long history. Generally, there are beef, donkey, black goat and dog soup pots. The soup pot is made from moderately fat and lean cows, donkeys, sheep and dogs. Except for skinning the cows, the others are chopped into small cubes with the skin and bones attached. Sometimes an earthen pot is used, and sometimes a large iron pot and tripe are used. Mix and cook, cook over high fire until just cooked, scoop out and dip into the condiments with chopped green onion, chili, pepper, mint, celery, etc., spicy and delicious; in addition, the head and feet can be specially selected as the raw materials for the soup pot, and there is a special twist Flavor. Soup pot is the first choice dish that is often invited to family and friends in the county. The soup pot can enhance kidney function and strengthen the body. For example, the kidneys and whips of cows, donkeys, sheep, and dogs are specially selected as raw materials for the soup pot, which has a better effect on strengthening the kidneys and replenishing the body. Liver ginseng

Liver ginseng is a must-have dish for the Yi people in Jingdong at the New Year pig banquet. The method is as follows: first chop the banana heart into pieces, put it into a basin and rinse it with clean water, stir it constantly with chopsticks, remove the sticky silk contained in the banana heart, filter out the water, and add the cooked pork liver. Stir shredded and lean pork, and finally add sauerkraut specially pickled with rapeseed flowers and various condiments and mix thoroughly to form what is known locally as liver ginseng.

The biggest feature of liver ginseng is that it is cool and refreshing, with a delicious color and good taste. The colors are colorful and harmonious. The golden ones are rapeseed sauerkraut, the lavender ones are diced bananas, the purple-black ones are pork liver shreds, the pink ones are lean pork shreds, and the bright red ones are Spicy noodles, the milky white ones are garlic cloves, and the emerald green ones are scallions and coriander; when you taste them, they are mainly sour and cold, with a touch of sweet, astringent, bitter, spicy, numbing, etc. as a flavor. It is very delicious, and It can relieve heat and coolness, reduce oiliness, increase appetite, and relieve drunkenness.

Ganba with chicken cononga

Ganba with chicken cononga is an important gourmet supplement in Jingdong’s diet. It uses fresh chicken fir and sesame oil as raw materials. Wash the fresh chicken fir, tear the chicken fir into strips by hand, put it into a pot to dry the water vapor, then pour an appropriate amount of sesame oil into the pot, and cut the chicken into pieces. Fry the chicken berries. When the chicken berries are fried to brown, scoop out the chicken berries together with the oil. After cooling, put them into bottles and jars and you can eat them.

Dried chicken fir has a unique aroma and can be used as a dish or as a seasoning for noodles, dried rice, and rice noodles. It is not greasy, non-greasy, and full of fragrance, which can greatly increase people's appetite and improve their diet. . Dried chicken fir can be stored for a long time without deterioration and is easy to carry. It is also a treasure for traveling and as a gift to relatives and friends, and is very popular among people.

Pork Baijiu

Pork Baijiu is a special drink made by the Yi people in Anding Township when they kill the New Year pig. The method is as follows: Grind the glutinous rice flour and sieve it finely to remove the shell, then mix the glutinous rice flour with water and knead it into dough, steam it in a steamer and cool it down, spray an appropriate amount of cold boiled water and koji wine medicine, mix thoroughly, and then put it into the soil. The altar is sealed and the pigs are killed after half a month. First, ladle the fermented Nuobaogu white wine into an iron pot and boil it. Then add the freshly chopped lean pork backbone and cockscomb oil to make the soup. Add some fine shredded ginger. Boil for 5 minutes to make meat white wine. It has the effect of removing cold and dampness, is sweet and moisturizing, and is an excellent drink.

Mutton steamed with rice flour

Mutton steamed with rice flour is a traditional specialty food of the Yi people. Every year on the 14th day of the sixth lunar month, every household does not do farm work, but kills sheep at home to make steamed mutton with rice flour. Eat and celebrate the holidays.

The specific method of steaming mutton is: first cut the selected high-quality mutton into pieces, then add the corn noodles, glutinous rice noodles, wheat noodles, fennel, pepper, chili pepper, and salt into the mutton and stir Mix evenly, then put it in a bowl and steam it with a steamer for about 45 minutes before eating. This is a unique traditional delicacy of the Yi family. It is delicious, mellow and delicious, rich in nutrients and has nourishing effects.

Winter Pork Buns

Winter Pork Buns are a must-have special dish at the red and white funeral feasts of the Yi family. However, red winter pork buns must be made for wedding banquets, and white winter pork buns must be made for funeral banquets.

The specific method of making winter buns with pork: When killing a pig, clean the pig body, scrape and wash the pig skin, then remove the best three-strand meat from the pig and put it directly into the pot. Boil it in clean water, then take it out and cut it into lumps and put it in a basin. Pour 2 ounces of wine and a spoonful of red yeast rice, and mix it with 25 kilograms of meat. After the meat beams turn red, add iron Fry in a pot, then add grass fruit noodles, ginger, salt, etc. After frying for a while, add an appropriate amount of water and simmer for a while before eating. The white winter pork buns are white winter pork buns without the red yeast rice.

Shuisu Pork

The raw materials of Shuisu Pork are: 500g pork, 30g ginger, 10g fennel noodles, 20g grass fruit, 25g Baijiu Niang, small powder ( Wheat noodles can also be substituted) 10 grams, glutinous rice noodles 10 grams, cooked pea noodles 10 grams, 2 eggs.

Method: Cut the pork into strips along the shreds, then cut them into long and 3cm wide pieces, put them into a clay pot, add ginger (beat them with a kitchen knife), fennel noodles , grass fruit (beat it with a kitchen knife), white wine lady, small noodles, glutinous rice noodles, cooked peas and eggs, mix well with your hands, pour in about 800 grams of water, cook over high heat, and it will become crispy meat. Cook tender pork for about 20 minutes and old pork for about 30 minutes.

Shui crispy pork can be eaten directly according to different flavors; it can also be made with spicy noodles, pepper noodles, green onions, turnips, MSG, soy sauce, etc. for dipping in water.

The raw materials of the dried cured ginseng are: 1 pig head meat, 2.5 kg of third-line meat, 1 pig belly, 1 chicken, 1.5 kg of lean meat, and spicy peppers 1 kilogram of noodles, 4 taels of pepper noodles, 2 taels of shredded dried ginger, 2 taels of fennel noodles, 1 tael of grass fruit noodles, 3 taels of white wine, 1 kilogram of salt, and a small amount of bamboo shoots or crispy fungus can be added.

Method: First cut all kinds of meat into cubes of 1 cm in length, width and thickness, put them into a clay pot, add various ingredients and mix thoroughly, then put the mixed meat into Inside the old jar, it is necessary to press and compact it while filling it. After the jar is installed, put a lid on it, place it in a cool place, and add water from the jar. Add water from time to time to prevent it from drying out. After marinating for 15 days, the wax ginseng can be taken out. Put it into a bowl and stew it directly, or stew it with eggs, or add an appropriate amount of water to cook it. The wax ginseng will be ruddy and beautiful in color, and taste spicy, sweet and fragrant.

Chuipao Gan

Chuipao Gan is a famous dish in Wuliang Mountain, and it is also a good gift for relatives and friends. The method: when killing the New Year pig, remove the fresh and tender liver, roast fennel, chili pepper, pepper, grass fruit, turnip seed, nepeta, salt and other seasonings into flour, and use hemp stalks or thin golden bamboo tubes to grind it into flour. The pig liver is bubbled manually or with a blower in the trachea of ??the pig liver, and then the condiments are put into the trachea of ??the pig liver, and then the condiments are blown to all parts of the pig liver, then the trachea is tied tightly and dried to "soak the liver" ".

The way to eat soaked liver is to dig out the old fennel roots and wash them, add the pork ribs and cook them until cooked, then cut them into thin slices and put them on a plate in layers. When eating, sandwich the pork ribs between Eat it between two pieces of soaked liver, so it is also called "soaked liver with fat meat". It tastes spicy and slightly bitter, and has the effect of cooling and purging liver fire.

Thousand-layer powder

Thousand-layer powder, also known as crispy rice noodles, is a traditional snack of the Yi people in Anding Township. For the Thousand Layer Rice Noodles, the crispy rice must be prepared the day before. The process of making crispy rice is: first, dry the peas and grind them into flour; second, stir the pea flour into a paste; third, put the batter into a hot iron pot and spread it thinly and then knead it into crispy rice. On the next day, put the pea flour into the basin again, add an appropriate amount of water and mix well, filter it with gauze to remove the pea residue, then put the filtered pea flour water in the basin and let it settle for 3 to 4 hours, waiting for the pea flour When it has completely settled at the bottom of the basin, decan the water above it, and pour the pea starch into the boiling water while stirring the pea starch evenly until it becomes a paste. After the crispy rice is done, scoop out the pea flour paste and spread it on the crispy rice. This way, one layer of crispy rice and one layer of pea flour paste is made into mille-feuille powder, which can be eaten after cooling. Cut it into slices with a knife and put it into a bowl. Add sour vinegar and condiments and mix it with food. It is cool and refreshing, and has the wonderful effect of relieving heat and dispelling fire. In addition, it can also be fried or boiled to add a different flavor.