The Nujiang River is the border area of ??Yunnan, and beyond it is Tibet. Next to Tibet is the plateau area. The Nujiang area is named after the Nu River. It is a mountainous area with many plateaus, luxuriant virgin forests and abundant timber.

The Dulong, Bai, and Shui tribes live in the Nujiang River.

In Nujiang, the Dulong people also have a custom of tattooing girls' entire faces. I don't know what this people think.

Let’s not talk about the beautiful scenery here, let’s take a look at the delicacies in Nujiang! 1. Pickled mangoes. Just kidding, in Yunnan, which is rich in fruits, I can pickle any fruit you bring to you.

Here are your common pickled vegetables, as well as unusual pickled things.

You may have never heard of pickled watermelon. It is a kind of green and immature watermelon, and the flesh inside is still white.

It's easy to make, just take salt and put it in a jar.

It sounds simple, but the heat is difficult to control.

The most famous place for mangoes in Yunnan is Dehong.

To pickle mangoes, wait until the mangoes are still green and can be pickled in April or May.

There is another way to eat the mango without waiting for it to ripen. Peel the mango, cut it into strips, and eat it directly with chili.

I want to especially mention the chili powder in Yunnan. I was very disappointed with the chili powder in Hubei. The chili powder was too fine and not numb. In my opinion, it was just a chili powder.

I specially invite you to go to Yunnan or Guizhou to show you what is the best way to eat chili peppers! Chili peppers are made from small sun-dried chili peppers, roasted over a fire, then ground into powder and mixed with salt.

The sweet and sour taste of green mango and the spiciness of chili peppers make a good pairing.

As the editor watched, I could feel the saliva secreting, so sour.

Another way to eat green mango is to cut the mango into thin slices and dip it in soy sauce, just like dumplings dipped in soy sauce.

2. Meat wine and egg wine Meat wine and egg wine are a bit like beer duck, but slightly different. They are high-end tonics in Nujiang.

Meat wine and eggnog are made with chicken or eggs as a starter. The chicken is fried to produce oil, then the meat is stir-fried, and the wine is added to simmer until the alcohol evaporates, and the dish is complete.

Just swap out the chicken for eggs and that’s eggnog.

The food cooked in this way is delicious and fragrant, with the fragrance of wine. It also nourishes the body. The more you eat, the stronger your body becomes, relaxing your muscles and revitalizing your bones.

3. Gudu wine Gudu wine is made from corn flour and buckwheat flour. Steamed rice is mixed with koji and put in a bamboo basket.

Maintain the fermentation temperature and wait until the yeast in the koji takes effect. The aroma of the wine will come out in about 10 days. When the wine seeps out, it is basically done! The last step is to filter out the rice. Yunnan Yanli is specially used for filtration.

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Add some honey or sweetener when drinking.

4. Pickled bamboo vegetables Pickled bamboo vegetables are a kind of dried vegetables made from bamboo shoots dug out from the mountains, peeled, cut into slices and dried in the sun.

Before making a dish, run it with hot water. The most common cooking method is to stir-fry meat or make soup.

After being stored in a jar, the pickled bamboo vegetables become sour.

The acid in Yunnan is sealed in a bamboo tube and sealed with banana leaves.

5. Stuffed buckwheat cake: Use tartary buckwheat noodles produced in Yunnan, mix it with water, make a cake, add stuffing inside, and bake it into buckwheat cake.

Stuffing vegetables usually include vegetables, but can also be fish, chicken, or pork.

In farm families, this is the dry food for working in the mountains.

When hunting in the forest, you can grill it and eat it. This will make you very hungry.

6. Bamboo tube tea. Bamboo tube tea is also produced in the Gongshan area of ??Nujiang Lisu Autonomous Prefecture. Bamboo tube tea, as the name suggests, is to put the dried tea leaves into the bamboo tube and then bake it on the charcoal fire. While baking, the tea leaves are crushed and pressed in.

, and rotate it at the same time to make it evenly heated.

After the tea leaves are roasted, the bamboo tube can be opened and the tea leaves inside can be soaked in water to drink.

Tea taken out of bamboo tubes needs to be brewed and drank in clay pots.

It has both the fragrance of tea and the taste of bamboo.