Shangri-La Tricholoma matsutake: Tricholoma matsutake is named after its growth in pine and oak woodlands, and its bud stage looks like velvet antler. Also known as Tricholoma matsutake, Cunninghamia lanceolata, compound mushroom, Taiwan Province mushroom, Tricholoma matsutake, etc. , is a national second-class key protected species. It is a mycorrhizal fungus symbiotic with the roots of pine, oak and fir. It is very strict with the environment and usually grows at an altitude of 2000? In the forest of Pinus yunnanensis, Pinus alpine, Quercus grey-backed, Quercus yellow-backed, Quercus alpine or mixed forest of Pinus yunnanensis and Quercus forest, the occurrence period is 6? 10 month Tricholoma matsutake is rich in vitamin B 1 and B2, contains a variety of essential amino acids and trace elements such as zinc and magnesium, and is low in crude fat. It has a variety of physiological functions, which can enhance human immunity, generate lean qi, regulate qi and eliminate phlegm, delay aging, prevent cancer and prevent diabetes.
Ciba in Shangri-La: Ciba is the staple food of Tibetans. Tibetans eat three meals a day. Ciba and Mingyu sound fresh, but they are actually green fried noodles. It is fried noodles of highland barley and wheat, cooked, ground and not sieved. It is similar to the fried noodles in the north of China, but the fried noodles in the north are ground first and then fried, while Bazin in Tibet is fried first and then ground without peeling. When eating Ciba, put some ghee in the bowl, pour in tea, add fried noodles and stir by hand. When stirring, first lightly pound the fried noodles at the bottom of the bowl with your middle finger to prevent the tea from overflowing the bowl; Then turn the bowl and press the fried noodles into the tea with your fingers close to the edge of the bowl. When the fried noodles, tea leaves and ghee are evenly mixed, they can be kneaded into a ball by hand and then eaten. When eating, keep rubbing in the bowl with your hands, knead into a ball, and send it to your mouth with your hands. Tibetans generally eat with their hands instead of chopsticks or spoons.
Pipa meat
Pipa meat is a kind of meat made by traditional pickling method in Zhongdian Tibetan area. The specific method is to take out the viscera and bones of the pig after slaughter and keep the whole body. When it is slightly cool, sprinkle with spices such as pepper noodles, tsaoko noodles, salt and white wine, gently knead, and then sew. Mix kitchen ash with water or sesame oil and apply it to the joint, and plug the pig's nose with a cork or corncob to prevent insects from eating. Then press it dry with slate or wooden board. After drying, it looks like a pipa, hence the name Pipa Meat. Pipa meat has a long history and long preservation time. If you don't cut it, it won't taste bad for three or four years. Pipa meat is transparent in color, delicious and unique in flavor. It is an excellent dish for Tibetan and Yi people in Diqing to entertain guests and use at home.
Denqen tuotuorou
Because each lump weighs two or three, it becomes a lump, hence the name. Tuotuo meat is the main meat form of Yi people in Diqing. Chop pork, mutton and beef and cook them in cold water without any seasoning, including salt.
Shangri-la butter tea
Buttered tea is an indispensable necessity for Tibetan people's daily life. The production is simple and convenient: first, pour the earth tea into the tea tube, add ghee, salt, refining and spices, beat it up and down repeatedly with an egg beater until it is completely mixed, and then pour it in. Drink it, it is delicious in color, smell and aftertaste. Drinking butter tea plays a very important role in Tibetan diet. Tibetan families drink tea at least three times a day, and some even as many as a dozen times. Buttered tea can not only produce a lot of heat, but also keep out the cold and quench thirst. Many people who have never drunk buttered tea will feel unhappy when they taste it for the first time, but after biting their teeth and drinking it several times, they will really taste its fragrance.
Medicinal diet dishes
Diqing produces a large number of wild medicinal materials, so there are many traditional medicinal diets for strengthening the body and treating diseases. Such as cordyceps chicken, medicated hot pot, stewed pork liver with gastrodia elata, boiled mutton with angelica and so on. This is an important part of Diqing's food culture. Especially the medicated hot pot is the best, with unique taste and efficacy. it wont hurt you to try it
Edible wild vegetables
Diqing produces many wild vegetables, the most famous of which are bamboo leaf vegetables, dragon claw vegetables and bamboo shoots. They are all produced in high mountains and dense forests, and they are absolutely original. Eating these wild vegetables regularly has obvious therapeutic effects on obesity, hypertension, hyperlipidemia and other diseases.
Zhongdian highland fish
Zhongdian plateau fish is also called surface fish, fine scale fish and horse fish. Mainly distributed in Zhongdian at an altitude of 3 100? Plateau lakes such as Bitahai, Genduhai and Napahai are 3,400 meters. There are two kinds of fish in Zhongdian Plateau: Zhongdian heavy-lipped fish and Schizothorax fish, both of which are endemic to freshwater lakes of CYPRINIDAE in Zhongdian Plateau. Zhongdian heavy-lipped fish is long, mostly round, simple or slightly flat, with a low mouth, a pair of whiskers, two rows of pharyngeal teeth and almost no scales, and a row of scales on both sides of the anal and anal fin bases. Schizothorax is similar to Zhongdian heavy-lipped fish, but it has two pairs and three rows of pharyngeal teeth, with fine scales and a crack in the middle of the scales on both sides, so it is named Schizothorax.
Milk residue
Milk residue accompanied by ghee is extracted from milk. Milk residue is white and sour, and has a strong digestive function. Fried milk residue with ghee and brown sugar is a common dish for Tibetan people to entertain guests.
yogurt
Yogurt is a unique dairy product for Tibetan families in Zhongdian. It is called "yogurt" in Tibetan, and it is made of milk refined from ghee. It has rich nutritional value, helps digestion and quenches thirst, and is most suitable for the elderly and children. If you often eat yogurt, it will prolong your life, which is the collector's longevity food.
Qiaobaba
Buckwheat and sweet buckwheat are planted by the Yi and Lisu people in Diqing area, and they are regarded as one of the staple foods. When making buckwheat Baba, mix boiled water with buckwheat noodles, knead into cakes and cook in water. After cooking, soak in honey and eat. It is soft and bitter, cool and moistens the intestines. It is a popular medicinal food. After diluting the buckwheat flour with water, spread the cake in the pot and turn it over a few times, then you can eat it.
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