Lijiang specialties: Dongba tapestry, spirulina, Lijiang matsutake, Lijiang gastrodia elata, honey pear, Lijiang ginseng, Lijiang cordyceps, Sanchuan ham, Lijiang cellar wine, white kidney beans, Lijiang chicken fir, Lijiang copperware , snow tea, yak meat

Lijiang delicacies and snacks: Rice enema, chickpeas, ice powder, morels, Chenghai fish, rice sausage, glutinous rice blood sausage, Lijiang Baba, bitter buckwheat cake, Yi nationality lump meat, pickled sour fish, pig fat meat, soybeans Lijiang Rice Sausage with Shanxi Vegetables - also known as glutinous rice blood sausage, is a popular food of the Naxi people. The method is to mix the steamed half-cooked rice or glutinous rice with fresh pig blood or egg white and various spices while it is hot, then pour it tightly into the cleaned pig intestine, seal it and steam it until it is cooked. Due to different production methods, the one using blood is called black mabu, and the one using egg white is called white mabu. Chickpea jelly - Lijiang jelly is made from chickpeas grown in the mountains. Lijiang jelly is a food to relieve summer heat. Lijiang Baba -- When you come to Lijiang, you can hear this folk proverb: Lijiang Baba and Heqing Wine. Lijiang Baba is a unique flavor food of the Naxi people and has a long history.