First, chicken bean jelly
Chicken bean is a famous specialty of Lijiang, which is exported to southeast countries. Soak chicken beans thoroughly, grind them, filter them into slurry, then cook them to grayish white, and put them into various containers for cooling and forming, which is chicken bean jelly. Bean jelly is a summer food, and Lijiang chicken bean jelly can be eaten hot besides cold. Vendors selling bean jelly in the streets and alleys have two hands to prepare to meet customer requirements.
Second, Lijiang Baba
Lijiang Baba is a unique flavor food of Naxi nationality with a long history, which was recorded in Xu Xiake's Travels in Ming Dynasty. The main raw material is the fine wheat flour produced in Lijiang, and the clear spring flowing down from Yulong Snow Mountain is added to synthesize dough. Rub vegetable oil on the marble slate, roll it into pieces, rub it with melted oil, sprinkle with minced ham or white sugar, roll it into a cylindrical shape, put the two ends together and flatten it, put sesame seeds, walnut kernels and other seasonings in the middle, and then bake it in a pan with slow fire and fry it until golden brown.
Third, rice enema
Rice enema is a special flavor food in Lijiang. Rice enema is made by steaming rice or glutinous rice, mixing it with fresh pig blood, egg white and various spices, then pouring it into the cleaned pig large intestine, sealing and steaming. Rice enema is simple and shiny in color, rich in fragrance and high in nutritional value. It is a good product for enriching blood and invigorating qi.
Fourth, ribs hot pot
Both Yunnan and Sichuan eat spicy food, but the way of spicy food is different. Yunnan is full of this kind of dried Chili powder, while Sichuan plays with that spoonful of red oil, each with its own advantages. Put the bean curd into it, and it tastes even better. When the soup is boiled, pour a little sparerib soup and dip it in the hot pot with preserved ribs. Put a sparerib in and soak it. It's delicious.