Lijiang City, Yunnan Province, a county-level city in Yunnan Province, located in the connecting area between the Yunnan-Guizhou Plateau and the Qinghai-Tibet Plateau, with the central area of the city located at 100°25'E and 26°86'N, with an altitude of 2418 meters.Connected to the north with Diqing Tibetan Autonomous Prefecture, south with Dali Bai Autonomous Prefecture, west with Nujiang Lisu Autonomous Prefecture, and east with Sichuan Liangshan Yi Autonomous Prefecture and Shangzhi City.

FeaturesSnacks|Dumplings with minced meat and vegetables, insect fungus stewed chicken, large meat buns, mixed pot dishes, and rhododendron flowers.Scrambled eggsand black goat meatHot potand La Shi SeaCarpand dried vegetablesand ribsHot pot, Lijiang bean and rice, Lijiang dried ribs, Lijiang stewed chicken, Lugu LakeGrilled fishand yak meatbeefHot pot, and Naxi cuisineRoasted meatand Ninglang Yi ethnic group's tofu balls, Peng's long-lasting chicken stew, pickled sour fish, and Ba's tofu.

BridgeNoodle soup

Introduction

Bridge Noodle Soup is a unique snack in the Yunnan region, belonging to the cuisine.Bridge Noodle Soup originated in Mengzi.Bridge Noodle Soup soup is made with large bones,old henand Yunnan's hamthat has been simmered for a long time, which belongs to the cuisine.Historical and Cultural

Bridge Noodle Soup has a history of over 100 years.

It is said that during the Qing Dynasty, there was a small island in the city of Mengzi, outside of the city, where a scholar lived. The scholar's wife, who was intelligent and diligent, often brought him noodle soup to eat, but when he went out to the island, the noodles had already cooled.Later, one day, the scholar's wife accidentally found that the chicken soup had a thick layer of chicken oil on top, which could keep the soup warm. If the seasoning and noodles were added later, the taste would be even more delicious.So, she first cooked the chicken and bones in clear broth, and covered them with thick chicken oil;the noodles were cooked at home, and many ingredients were cut into thin slices, which were then boiled in hot oil on the island. After that, the noodles were added, which were fragrant and delicious.This method was quickly spread, and people followed suit because there was a bridge to cross to get to the island, and to commemorate this wise woman, the noodles were later named "Bridge Noodle Soup."It became popular.PreparationBridge Noodle Soup is made up of four parts: 1) The soup is covered with a layer of oil;2) Seasonings, such as oil chili,

MSG,

pepper, and salt;3) The main ingredients, such as fresh porkslices, chicken slices,and carpslices, as well as pork belly, tofu, and water-cooked squidslices;and auxiliary ingredients such as peascabbage,leek,coriander, green onion, and celery;ginger, lychee, and tofuskin.4) The main ingredient, which is the noodles that have been slightly cooked in water.Gooseoil and soup, not hot.Lijiang bean and riceIntroductionThe preparation of bean and rice is a long-standing tradition, and you can also feel the charm of thesecharacteristic delicaciesduring the preparation.Bean and rice is a characteristic snack in Yunnan, made withbroad beansas the main ingredient, and cooked by stir-frying. Yunnan has four seasons, and there are constantly fresh vegetables.In winter, green broad beans and green peas are available. The so-called "green broad beans" are broad beans that have not fully matured and are in the growth stage. After removing the two outer skins, the remaining meat is green and tender.Every Chinese New Year, green broad beans or green peas are available. It is a tradition to make bean and rice to taste.

Preparation

Ingredients:

Japonica riceandglutinous rice, ham, fresh green broad beansMethod: 1. First, soak the glutinous rice for one hour, and then use it.2. Cut the ham into pieces and fry it in the pot to release its fragrance.It is best to fry the ham for a longer time to release more oil.Put it aside.3. Leave some ham oil in the pot, and add the green broad beans to stir-fry until half cooked.

4. The beans do not need to be cooked completely, add the soaked glutinous rice, and add water. Cover the pot and steam.

5. After the water in the pot has evaporated, add the cookedriceand sprinkle a little salt, then pour in the cooked ham and stir-fry evenly.DumplingIntroduction

Dumpling, also known as "Black Meat Balls", is a traditional dish of the Yi ethnic group, which is used as a guest or to give to friends. Dumpling is different in different regions, but all follow the same principle, using locally sourced fish from the Lake to make dumplings. The people who fish on the lake will carefully put the fish that weighs more than half a pound into a wooden bucket with water.MethodFresh fish is immediately prepared when it comes home. The fish is gutted, and the internal organs are washed clean. The fish meat is laid flat, and the fish belly is divided into layers. The fish belly is then filled with the fish mixture, which is sealed in a clay pot and placed in a soil basin.After filling, the pot is sealed and placed in a cool place for about a month. After a month, the dumplings can be eaten. They can be eaten raw or cooked.Black Goat Hot PotIntroductionBlack Goat Hot Pot is a local specialty of Lijiang, Yunnan.It is a must-try in Lijiang, and the bustling Black Goat Street, which stretches for several kilometers, is a famous tourist attraction. The black goats are from the mountains, and they are fed in the mountains. The meat is very tender and delicious.The black goats have been specially processed before being served. They are already about 80% cooked. The meat is very fragrant and delicious.

The black goats are raised on the mountains, and the meat is lean and tender.

The meat of the black goat has fine fibers, and it is tender and delicious. The smell is very small, and the nutritional value is high.

A type of meat, known in the Yi language as "black meat", which meansPorkChunks.Because the weight of each piece of meat is between two or three kilograms, it is shaped into "chunks", hence the name.This is the main cooking method for pork in Deqing, where pork, lamb, or beef are cut into pieces and cooked in hot water, without any seasoning, including salt;After cooking, the meat is scooped up and sprinkled with garlic water, salt andGingerAnd pepperAnd so on, ready to eat.When eating, you need to use both hands to hold the meat.The taste is very delicious, because the cooking method cannot be stewed, but to cook "to the right temperature", once cooked, the meat is ready, if not cooked, the meat is raw, if cooked too much, the meat is hard, so people generally do not cook it.And it must be eaten while it is hot;

Therefore, in general, it is not easy to cook this dish.

MethodIngredients: Fresh, high-altitude, unpolluted, wild chickens, pigs, sheep, and beef.Lean meatThe main ingredient for making meat chunks.Seasonings: Wood ginger powder,SaltChiliPowder, ginger powder, MSG, garlic water are the main seasonings for meat chunks.

Method: 1 Cut the fresh chicken, pork, lamb, and beef into chunks of about the size of a fist;2 Prepare a pot of hot mountain spring water and start heating it;3 Pour the chunks of meat into the pot and start cooking in cool water;4 When the meat is cooked in the cool water in the pot, continue to boil for about half an hour, then reduce the heat;5 Cook untilThe blood and water foam are completely gone, and the meat is white, about two or three minutes, then scoop up the meat chunks and put them in a bamboo basket;6 In the basket, sprinkle the meat chunks with a suitable amount of salt while hot, stir, and wait for the soup to drain completely until the meat is not hot or cold;7 Divide the meat chunks into plates and serve.Pickled fish

Introduction

Pickled fish is a traditional dish that the Mosuo people and the Naxi people use to entertain guests and send gifts. Although the pickled fish is different in each family, the taste is different, but they all follow a common method, using the special fish from the Lake Zuipu, which weighs about half a jin, to pickle. When people fish in the lake, if they catch a fish weighing half a jin, they carefully put it in a wooden basin with water.

Method

When the fresh fish arrives, the housewife immediately prepares it, cuts open the fish, removes the internal organs, washes the fish with clean water, and keeps the whole flesh and tail that are still constantly wriggling.

Lay the fish flat, and cut the fish into layers along the belly, and put them into a clay pot, and put them into a earthen pot, layering the fish with a mixture of "rice flour", salt, ginger, and wine, and so on, until the pot is full, and seal the pot, and place it in a cool place. After half a month, you can eat it raw or cooked, and it is delicious and easy to eat.Black goat stew

Introduction

Black goat stew is a special local food in Lijiang, Yunnan.

It is a must-have in Lijiang, and the "black goat street" on Longwang Road is a spectacular scene. In order to highlight the black color of black goats, the signboards are all black, which is comparable to the red lanterns on the ancient town's bar street.The black goatMeat is cooked in a pot, and if it's not the tempting aroma, many people will turn away.Black goat meat with skin has been processed before serving, with nine out of ten, and has no mutton flavor.The black goat meat is raised on the mountain, with tender and delicious meat.The muscle fibers of black goats are fine and soft, and the meat is tender and delicious, with very little mutton flavor, and is high in nutrients.IngredientsRice50g, and other ingredients are not needed.The protein content is above 22.6%, the fat content is less than 3%, and the cholesterol content is low, which is 75% lower than pork and 62% lower than beef and mutton. It contains more than 15 essential amino acids, especially a high content of glutamate.It has the effects of nourishing yin and tonifying yang, replenishing deficiency and strengthening body, improving human immunity, prolonging life, and beautifying. It is particularly effective in nourishing the elderly and infirm, and patients with multiple diseases.

Preparation

The main way to cook Lijiang black goat meat is as follows: 1. Raw meatRadishIt is also called " ". Fresh meat is cut into pieces and cooked directly in a pot, with radish added.With the fresh flavor of the meat, the aroma of the meat fills the air, and the radish absorbs some of the mutton flavor and oiliness, making the meat tender and delicious.2.Braised goat meatFresh meat is added to some spices, such as star anise,Sichuan peppercornsBay leavesetc., These spices can remove the mutton odor and make the taste rich and long-lasting.3. Hot pot: is also a popular food in Lijiang. Sichuan hot pot is a highly concentrated soup base. With the help of hot pot oil, the flavors of the ingredients are enhanced, making the Lijiang black goat hot pot unique in its natural flavor. The meat itself has rich flavor.The main way to cook is to use bones to make soup, which is used as the soup base for the hot pot. Add seasonings and then add a dipping sauce.In the soupvegetables, you can eat it directly. Most shops are cooked in this way. The taste depends on the skills of seasoning."Fish" flavor is used to balance the "mutton" flavor, which is a good way to double the freshness and without the mutton odor that many people dislike. Shops like Mosuo's Pig Meat and Lijiang Fish Meat are popular.Mosuo people's pig meatIntroduction

Also known as "Pipa meat".

A food of the Pumi and Naxi ethnic groups.

After slaughtering the pig, the internal organs and bones are removed, and salt and Sichuan peppercorns are applied to the abdomen, and the pig is sewn up, and the meat is salted and aged, which is a complete salted pork with the shape of a pipa, so it is also called "Pipa meat".In the Qing Dynasty, the "Lijiang Chronicle" mentioned: "There is pipa meat in Lijiang, which is very special. When cooked and eaten, it is similar to Hangzhou's fragrant pork."Pig meat is delicious, with good color, fragrance, and taste, and is a good gift for guests and giving to relatives and friends.PreparationThe process of making pig meat is divided into several steps: killing, deboning, seasoning, sewing, pressing, drying, and placement.

After killing the pig, the locals cut open the pig's belly and take out the internal organs, and then lay the pig belly up and down, using a knife to cut the bones and lean meat from the pig's belly. This process is very complex, and almost all the lean meat and bones are removed. The only exception is the head of the pig, which is not processed. The head of the pig is seasoned, and this is an important step. When seasoning, it is necessary to be uniform, and the seasoning is generally made of salt, Sichuan peppercorns, garlic, and ginger. Sometimes, it is also made with lard and honey.

After seasoning, the pig meat is sewn up. The cut and seasoned pig meat is sewn together with a large iron needle and a rope. The stitches are mainly on the pig belly and the pig legs. The length of the stitches is about 1 inch. When sewing, not only skill is required, but also force, so it is usually done by men.After sewing, the pig meat is cooled and dried. The pig meat is placed in the sun or in a cool place to dry for a few days or a month. This dries the water in the pig meat, and the pig meat is basically finished. The dried pig meat is then taken back home and placed in a cabinet or on a stove.Dried ribs hot potIntroductionLijiang dried ribs are made with pig ribs and a large amount of salt. Some people add auxiliary ingredients, such as white sugar, fragrant wine, etc., and put them in a wooden barrel for about 15 days to marinate. The salt has penetrated into the meat, making the meat tender and delicious.Features: the meat is fragrant and delicious, tender and not greasy, refreshing and appetizing, and is a great side dish. It can be eaten as is and stored for about 1 year.PreparationPrepare the ingredients: 500g of pork liver, 3g of salt, 10g of vinegar, a small amount of garlic, a small amount of chili, a small amount of coriander, a small amount of ginger, and a small amount of green onion.Cooking method:1. First, wash the pig liver and cut it into pieces.

2. Add a small amount of salt, Sichuan peppercorns, garlic, chili, coriander, ginger, and green onion.

4. After the pig liver has been marinated for 1-1.5 hours, it is ready to be eaten.

5. The cooked pig liver can be eaten directly or used as a side dish.6. The cooked pig liver can also be used as a cold dish.7. The cooked pig liver can be dried and fried for eating.Chicken beanJelly

Introduction

Chicken bean jelly, a famous snack in Lijiang.The outer appearance of the jelly is black, so it is also called "black jelly".In the Qing Dynasty, the "Lijiang County Chronicle" mentioned thisflavor snackas "eatingblack beanscooked".For hundreds of years, chicken bean jelly has been popular in Lijiang. It is eaten in summer to cool down and in winter to warm up. It is eaten with sour vinegar, soy sauce, and other seasonings. It is not only refreshing and appetizing, but also can relieve heat and stomachache.It can also be eaten hot or cold, and can be eaten fresh or dried.

Preparation1. For cold jelly, the black jelly is cut into small pieces and mixed with red chili, green onion, Sichuan peppercorns, and vinegar.2. For hot jelly, the black jelly is fried in a pan until golden brown, and then seasoned with chili, Sichuan peppercorns, vinegar, and other seasonings.3. It can also be dried and fried for eating.Blow pig liverIntroductionA Tibetan dish.It is mainly popular in Diqing Tibetan Autonomous Region, Yunnan.It is also eaten in White and Han ethnic groups in Yunnan.The main ingredient ispig liver."Blow" pig liver and "blow" pig, are also known as marinatedpig liver, and pig. This is a unique marinated meat product in Tibetan cuisine.Features: the meat is fragrant and delicious, tender and not greasy, refreshing and appetizing, and is a great appetizer. It can be eaten as is and stored for about 1 year.Preparation

Prepare the ingredients: 500g of pig liver, 3g of salt, 10g of vinegar, a small amount of garlic, a small amount of chili, a small amount of coriander, a small amount of ginger, and a small amount of green onion.

Cooking method:

1. First, wash the pig liver and cut it into pieces.2. Add a small amount of salt, Sichuan peppercorns, garlic, chili, coriander, ginger, and green onion.4. After the pig liver has been marinated for 1-1.5 hours, it is ready to be eaten.5. The cooked pig liver can be eaten directly or used as a side dish.

6. The cooked pig liver can also be used as a cold dish.

7. The cooked pig liver can be dried and fried for eating.Seasonings: 2 tablespoons of honey, 2 tablespoons of white sugar.：Method: 1SesameFry until yellow, mix with white sugar, 20g of lard, and rose sugar, and then set aside. (If there is no rose sugar, you can add a small amount of food flavor.)

2 Mix 1g of baking soda and a small amount of water, then addFlourMix well, and knead into a long and thin dough, then roll it into a long and thin strip, and then coat it with 60g of lard, and roll it into a cylinder, and cut it into 10 pieces.3 Roll the cut dough flat, and wrap it with the sugar filling, and then roll it into a circle about 15cm, and make 10 pieces.4Flat-bottomed panHeat, and heat to 70%, then coat the surface of the pastry with lard, and bake it in the pan for 3-5 minutes, then flip it over and coat the other side with lard, and bake for about 15-20 minutes.60|ChickenPanNoodles

IntroductionChicken noodles is a type of cold noodles in Lijiang.

The noodles are black in color, so people also call it "black noodles".

In the Qianlong "Lijiang Prefecture Gazetteer", thisLocal snackWas called"eating"Sweet potatoCroutons.For hundreds of years, chicken noodles has been popular in Lijiang. In summer, people eat cold noodles, and in winter, people eat hot noodles. In the cold season, people eat hot noodles, and in the hot season, people eat cold noodles with sourVinegarSauceSeasonings. They can be eaten in the hot weather to relieve heat and relieve stomach discomfort, and in the cold weather, they can be eaten hot, and the noodles are cooked in a flat-bottomed pan until they are yellow and smooth, which is a delicious and easy-to-eat dish.Method

1 In the cold season, people often eat cold noodles in summer, with red chili peppers, green leeks, ginger, and fragrant vinegar. 2 In the cold season, people often eat hot noodles in winter, and the noodles are fried in a flat-bottomed pan until they are golden and smooth, and then add various seasonings, such as chili, ginger, and vinegar, and eat them while hot.

3 You can also dry and fry it.Liver

Introduction

A Tibetan dish.

It is mainly popular in Deqing, Yunnan.It is also eaten in white and Han ethnic groups in Yunnan.It is made withLiverAs the main ingredient.Liver and calf are a type of pickled meat in Tibet.Features:Fragrant and delicious, not greasy, cool and appetizing, is a goodcold dish.

It can be preserved for about 1 year.

MethodLiver: Cut the fresh liver into pieces, remove the gallbladder and other small intestines, and then mince it.Then add a little salt, and stuff it into a bamboo tube, and hang it in a cool and ventilated place to dry.After 1-1.5 months, it is ready to eat.

4 The pickled liver is usually sliced and served with chopped green onions, oil, and vinegar.

Ingredients: 500g pork liver, 3g salt, 10g vinegar, appropriate amount of minced garlic, appropriate amount of chili powder, a little cilantro, a little ginger, a little scallions, 5g soy sauce, 5g sesame oil

Instructions:

1. To prepare the lung, use fresh pig lungs and blow air from the throat, while blowing, pat the pig lungs to expand them, then mix appropriate amounts of salt, powdered grass, chili powder and minced garlic with warm water to form a paste, use a spoon to inject the paste into the lungs, while injecting, shaking, blowing and patting, approximately 5-6 times should be enough to fill.

2. Tie the throat tightly with thread, hang it in a dry place, and it can be eaten after 2-3 months.

3. To prepare the lungs, cut the bile duct of fresh pork liver, tie all except one large duct with thread, blow air from the large duct, while blowing, pat and inject seasonings.Mix a portion of seasonings and wine, inject into the liver, and spread the remaining seasonings on the liver.Use bamboo strips orCornKernels to open the leaf gaps, dry in a cool and ventilated place.After about 1-1.5 months, the pickling is complete.

4. Prepare the lungs: after washing, boiling and cutting into thin slices, add cilantro, sesame oil (or cooked vegetable oil), soy sauce, vinegar, scallions and ginger, which is often eaten cold.