The most distinctive dish in the Miao diet is salt sticky lao.

They soaked the large and plump soybeans, then ground them on a stone mill, watering them while grinding them. After grinding the soybeans, they flowed into raw soy milk. They then filtered the raw soy milk on gauze and put it into a pot to simmer slowly.

When it is thick, take it out and put it on a wooden mold to press the tofu. Then chop the vegetables and other vegetables into fine pieces. Pour in the soy milk when it is hot and not completely solidified. Use the soy milk to scald the vegetables and other vegetables until cooked. Add salt and other condiments. Wait until the soy milk is cooked.

After cooling and solidifying into tofu, take it out, add coriander, pepper, sesame and other seasonings and mix it with food. Eating it can dispel internal fire, clear the lungs, and achieve the effect of both food and medicine.

Typical foods mainly include: blood soup, chili bone, Miaoxiang turtle and phoenix soup, cotton cake, insect tea, Wanhua tea, pounded fish, fish in sour soup, etc.

The Nu people are an ethnic group distributed in Yunnan, Tibet, and Myanmar outside the country. They have a magnificent, colorful and unique national culture. The typical Nu specialties mainly include the following: Gudu rice. The staple food of the Nu people is corn, rice, etc.

They have coarse grains, but they cook them carefully and create many unique recipes, and Gudu rice is one of them.

The raw material of Gudu rice is rice noodles or buckwheat noodles.

First, boil a full pot of water, scoop out half of the water and set aside.

Put the rice noodles or buckwheat noodles into the pot, cover the pot and cook.

After the water has penetrated into the rice noodles or buckwheat noodles, stir it with a small spoon. At this time, the porridge will become thicker and thicker as it cooks.

Then pour an appropriate amount of the boiling water you scooped out earlier into the pot, cover the pot and simmer for a while, then stir and simmer again, repeating several times.

The rice cooked in this way has a refreshing aroma and a long aftertaste after entering the mouth.

Because during the cooking process, the porridge will make a "gurgling" sound, so the locals vividly call it Gudu rice.

The lacquer oil contained in lacquer oil tea is the oil squeezed from the fruits of the lacquer tree. It is waxy yellow or gray brown.

It is warm in nature and pungent in taste, and is a unique edible oil of the Lisu and Nu peoples.

The Nu and Su people living in the Nujiang area of ??Yunnan border with the Chayu area of ??Tibet, and their food customs are influenced by the Tibetan people. However, the Nujiang area is located in the subtropics, and does not produce yaks or butter, but lacquer wax.

Compatriots of the Lisu and Nu ethnic groups use lacquer oil instead of butter to make lacquer oil tea, which is fragrant and thirst-quenching. It is rich in nutrients and has national characteristics. It is a famous drink for them to entertain guests.

Gudu wine is a specialty of Gongshan County, Nujiang Lisu Autonomous Prefecture, Yunnan Province.

The first step in brewing the Nu's Gudu wine is basically the same as that of the Qiang's steamed wine, which is to make wine from corn flour.

Its characteristic is that when drinking, first put some of the wine and lees in the jar into a basin, add an appropriate amount of boiling water, then mix in some honey or sugar, filter out the residue, and drink the juice.

The specific method of marinating Pipa meat is to shave and wash the slaughtered pig, disembowel it, take out the internal organs, and remove the bones.

Then sprinkle with seasoning noodles prepared with Sichuan peppercorns, pepper, strawberries, salt, etc., and apply soju.

Sew the edge with thread.

Stuff a walnut in each pig's ear, and insert a small wooden stick in each pig's nostril that is just thick enough to block the nostrils.

After leaving it for a few days, take out the wooden stick, pour some salt water into it, and then plug the wooden stick tightly.

Also apply some walnut oil to the stitching area.

After repeating this process several times, it can be smoked on the fire pit or dried in the front of the house. When it dries, it will be a complete Pipa meat. Under normal circumstances, the Pipa meat pickled in the first year will not be cooked until New Year's Eve.

Only eat it in the evening.

Due to the complex pickling method and long storage time, the taste is very delicious.

River fish: Living in the rapid water of the Nu River, fishing is difficult, but fishermen who are good at it always harvest a lot. They either take it to the county town to sell it, or put it in barrels and sell it to tourists along the road.

The river fish in the Nu River tastes good. When traveling to the Nu River, don’t forget to ask if there is any river fish.

Stone flat fish and sickle fish: delicious and good nourishing products.

The stone flat fish lives in the clear river and also lives in the river.

The sickle fish only lives in rivers and is not easy to come by.

The two fish have similar shapes but different colors. The sickle fish is black and red, while the stone fish is yellow-green. Each fish usually weighs about two taels.

At present, most fish on the Nujiang market are stone fish.

The fishermen are well familiar with the habit of stone fish going upstream from the river bank at night, so they can catch more than ten kilograms at a time using a bamboo trap on the tail branch of the river.

Bee pupa: The pupa of bumblebee is rich in protein and is a high-grade tonic.

The best ones from the Nujiang area are large and fat. They can be fried or boiled and taste particularly good.

The season for eating bees is generally October.

Bamboo leaf vegetables and hemp leaf vegetables: named after their appearance of bamboo leaves and hemp leaves, they are wild vegetables produced in the snowy mountains and mountains. They can be seen in the market from June to September.

It is cheap but tastes good and has a cooling effect. It is a must-have in midsummer.