The Yi family’s cooking method of pork sausage is quite special and little known, especially after liberation.

Ingredients: pig intestines, pig blood, glutinous rice, minced fat and lean meat, spice noodles (pepper, fennel), salt, red bean paste.

Method: Wash and bleach part of the fatty intestines in winter, rinse and filter the glutinous rice with raw water, put it into a dustpan or basin, add minced meat, fermented blood, salt, and spice noodles, mix well, then put it into the intestines, every five or six inches.

Pinch the thread once and tie it into small sections.

At the same time, use a needle to make holes in the top so that it will not burst when steaming. Use a steamer or steamer basket to cook until cooked.

When eating, use honey to boil liqueur and boiled water as a drink, which can be used as a supper or breakfast.

The taste is unique and delicious.

If the sweet wine is mixed with wheat sauce and chili sauce, it will be very roasted, crispy and fragrant.

It is used to entertain guests during the Chinese New Year. It is really a treasure among snacks.

Pork sausage is mainly salty.

If you add red bean paste made from red bean paste, it will become bean paste rice sausage, and the taste will be even more different.

The reason why it is processed in winter is because it is colder in winter and is less likely to rot.

If pig rice sausage is transformed and processed into the market, it will undoubtedly be a rich ethnic food that is also different from other snacks and will definitely win the favor of customers.

Fried yellow pancake Bahuang, also called yellow pancake, is a very famous and distinctive food in Guizhou.

People in this city like to eat Bahuang, but they suffer from a lack of raw materials and tools.

Since it tasted terrible, they classified it as a snack and tasted it carefully.

In the countryside, there is no shortage of raw materials and wood for steamers, so when there is a slack season and one makes steamers, it adds a bit of festive celebration.

Torch Fish Nayong Torch Fish is one of the best delicacies in Nayong County.

It is a unique flavor of dried fish grilled over firewood.

In the southeast of Nayong County, there is a small river flowing through Luzui, Mucheng, Boluo, Shuidong, Daxingchang and Zuowu.

Due to the overlapping mountains, the original vegetation is well preserved.

There are many sandy rock formations at the bottom of the river without any pollution.

Green trees and mountains complement each other on both sides of the strait, with abundant sunshine and abundant rainfall.

The river water is crystal clear and is very suitable for the growth of fish.

The fish in this river mainly feed on insects and stone pulp, so they are famous for their delicious meat.

The most suitable fresh fish for torch fish usually weighs between one and two.

First, remove the intestines of the fresh fish caught, then use bamboo skewers about 20 cm long to make a string, like small screws, and bake them on green firewood (coal fire is prohibited) until cooked and brown.

After drying, it is ready for sale on the market.

Eating dried torch fish requires cooking techniques.

Generally, the dry frying method is used.

First remove the fish on the fishing line one by one and separate the fish bones.

A dish in which fish bones are fried crispy and dry in boiling vegetables.

Use mixed fish oil (usually a mixture of lard and vegetable oil), and add prepared seasonings such as salt, monosodium glutamate, ginger, onion, garlic, red pepper, fish coriander, etc.

Put it into the pot and fry it with the fish, scoop it out in time and eat it.

They are delicious.

Prickly pear wine Prickly pear wine is a famous product of Guizhou.

It is well-known throughout the country and enjoys high reputation both inside and outside the province.

In the early Qing Dynasty, it was exported to Beijing.

It is not an exaggeration to say that pear wine surpasses Guizhou and has nothing.

Indeed, only Guizhou has this condition.

The above mentioned are only the prickly pear wine sold in the market, and the Nayong Yi family’s prickly pear wine is rarely known to the public.

It is a native product of ethnic minority areas.

Yi pear wine is another kind of miscellaneous wine, also known as Ganer wine.

The poem about the lotus skin turning white and the prickly pears competing for stems is a vivid description of this kind of winemaking by the ancients.

It can be seen that the brewing method of prickly pear wine has a long history in ethnic minority areas.

Nayong is the hometown of Shuixi.

In ancient times, it was inhabited by the Yi people and was rich in prickly pears.

With the development of society, in the long-term life practice, the Yi people used prickly pear to make wine for festivals, and gradually used it for sacrifices and entertaining guests.

The brewing method is generally as follows: Raw materials: glutinous rice, dried prickly pear, honey bee sugar, whey prickly pear wine contains a variety of vitamins and amino acids, which not only has certain nutritional value, but also has special effects on treating dysentery.