The Naxi people have many delicious foods, especially ham cake. There are also "Naxi hot pot", "chicken bean jelly", chicken stewed with tofu, "pork liver blowing", butter tea, etc. The ham cake is crispy on the outside and soft on the inside, oily but not greasy, and has a fragrant aroma. The taste remains unchanged after being left for half a month, and can be either salty or sweet. The raw materials include Lijiang wheat noodles, more than 10 kinds of brown sugar, vegetable oil, lard, ham, grass fruits, pepper, green onions, bean paste, etc. The production is exquisite. First, prepare all kinds of cakes, lard, vegetable oil, and minced ham. When making the dough, first mix the flour with a little soda in spring water in a special wooden basin (use warm water in winter), then knead the dough on a marble chopping board and return it to the wooden basin. When making, take out 100 grams of the dough to be used. Use a rolling pin to roll the left and right dough into a thin dough 10 cm wide and 40 cm long, then apply a layer of lard, sprinkle with salt, and then spread a layer of minced ham (for sweet ones, add bean paste and sugar) and various other ingredients. Gather the ingredients, flatten the cylinder with your hands, roll it into a round puff pastry with a rolling pin and fry it. When frying, put the vegetable oil in a flat-bottomed cast iron pot and heat it over low heat with chestnut charcoal. When the oil is about seven to eight times mature, put the cake into the pan and fry it. Turn it several times. When the cake turns yellow and crisp, you can eat it.
"Lijiang jelly" is a traditional snack. It is delicious, tough, delicious and cheap. The main raw materials include chicken peas, leeks, mung bean sprouts, pepper oil, spicy oil, fried hemp seed noodles, vinegar, soy sauce, ginger juice, minced garlic, sesame oil, salt, etc. When making it, first soak the chicken peas in cold water overnight. After the beans are soaked and soft, grind them into a paste. After filtering the residue, boil the paddle, then add a little raw paddle or flour and stir, cook until the paste turns black, and then put it into a basin. Let it cool in a plate or other vessel to make jelly. When eating, cut the jelly into long strips about the thickness of copper coins and about 1 cm wide, put them in a bowl and add the prepared cold leeks, mung bean sprouts and various seasonings. Mix the seasonings well before eating. In winter, cut into pieces, fry in a pan until brown, and serve hot. It can also be used to make many dishes such as stir-fried leeks with jelly and stir-fried pickled vegetables.
"Blowing Pork Liver" is a traditional famous dish that the Naxi people must have when entertaining guests. It has a special preparation method, beautiful color and refreshing taste. The main ingredient is pork liver, mixed with coriander, fried peanuts, salt, vinegar, spicy oil, sesame seeds, etc. Pork liver blowing is done during the twelfth lunar month of winter, when the fresh pork liver is blown and swollen and then sun-dried. During preparation, cook the pork liver, cool it, cut it into thin slices and mix it with the above ingredients and condiments. Mix it well and it can be eaten as a dish.
"Yanba Jiu" (chicken stewed with tofu) is a traditional delicacy that is fragrant, tender and beautiful in color. The raw materials include native chicken, ham, tofu, onions, ginger, salt, monosodium glutamate, spicy pepper, etc. When making, cut a chicken of about 1 kilogram and 200 grams of ham (cured meat can be used if you don’t have ham) into pieces, add water, ginger, and salt. After the appropriate amount is simmered, add pieces of tofu and simmer over low heat for 15 to 20 minutes to become "Yan Ba ??Jiu".
"Naxi hot pot" here refers to food cooked in hot pot. Copper hot pot, with exquisite craftsmanship, is a favorite vessel of the Naxi people. "Naxi hot pot" is a delicacy that Naxi people use to entertain guests and have picnics during spring outings in the cold season. The raw materials of "hot pot" mainly include more than 10 kinds of pork ribs, lean meat, crispy meat, potatoes, soybean sprouts, mushrooms, carrots, taro, leek root, cabbage gang, green vegetable gang, vermicelli, vermicelli, tofu, etc., as well as Ginger, grass fruit and other condiments. The preparation method is to first put potatoes, taro, carrots, mushrooms, and leek roots into the hot pot in layers, then add the ribs and rib soup, ignite the hot pot and cook until the dishes are slightly cooked, then add soaked vermicelli, vermicelli, and green vegetables. (slightly cooked), tofu, lean meat slices, crispy pork, etc., cook for 15 minutes and serve.
The ancestors of the Naxi people loved drinking. The Dongba Sutra "Er Zi Ming (A History of Food)" is an ode to agricultural production and labor. The first part of the long poem describes the entire process of growing wheat and making wine. It shows that the Naxi people were able to make wine very early in ancient times. The wines that the Naxi people often drink in modern times include white wine, rice wine, and scented wine. The scented wine is especially famous. It has won the second prize at China's first Rice Wine Festival and the National Tourism Drink Quality Award. The scented wine is amber in color, transparent, sweet and fragrant, contains 20% alcohol, 15% glucose and a variety of fatty acid compounds, multiple amino acids and vitamins, and has a good nourishing effect. The wine is brewed with barley, wheat, sorghum and other grains, special Lijiang koji, and spring water at the foot of Yulong Mountain. After brewing, it needs to be stored in the cellar for a certain period of time before it is considered a treasure.
Lijiang native products
1. Chenghai Spirulina is produced in Chenghai Lake in Yongsheng, a tiny plant floating on the water that is invisible to the naked eye. It looks like under a microscope It is green and unbranched, like a coiled spring, hence the name Spirulina. Chenghai Lake in Yongsheng, Yunnan is currently one of the world's three largest freshwater lakes in the world, following Lake Chad in Central Africa and Lake Texicoco in Mexico, where Spirulina naturally grows. Spirulina is the most nutritious and balanced organism known to mankind on the earth. Scientific testing shows that the nutritional content of 1 gram of spirulina is equivalent to the sum of the nutrients of 1,000 grams of various vegetables and fruits. The protein content of Spirulina is as high as 65-71, and the amino acid composition of the protein is similar to that of human blood protein, making it easily absorbed by the human body. Spirulina is also rich in various vitamins, trace elements, algae polysaccharides, phycocyanin, linolenic acid, insulin-like and other biologically necessary substances. It can lower cholesterol, detoxify the kidneys, improve human immune function, promote prostaglandin synthesis, It has various medicinal and health-care functions such as suppressing and preventing cancer, accelerating wound healing, etc. It is an ideal low-energy and high-efficiency drug and health food for patients with radiotherapy and chemotherapy, anemia, hepatitis, diabetes, gastric and duodenal ulcers, bone marrow lesions, etc.
2. Yongsheng porcelain could be mass-produced as early as the eighth year of Tongzhi (1869). "New General Chronicles of Yunnan" records: "The porcelain clay produced in Yongbei is superior to Anhui and Jiangxi. Recently, Yongbei porcelain has competed with Jiangxi, and all the porcelain in Yixi has it." During the Republic of China, the pottery technology of Jingdezhen, Jiangxi began to be introduced. Yongsheng porcelain has the characteristics of crystal clear porcelain and bright and elegant drawings. Today, Yongsheng has two porcelain factories, one in the county and one in the county. Its products are not only sold well inside and outside the province, but also exported to countries in the southeast. Yongsheng porcelain is fired with kaolin as raw material. Kaolin is the product of the destruction of various crystalline rocks. It is produced in the Guanzhao Mountain area 20 kilometers southeast of Yongsheng County. It has reserves of more than 5 million tons. Most of it can be mined in the open pit. The soil is white and fine, and has strong fire resistance. It is a high-quality porcelain-making material. . The specific manufacturing method varies depending on the variety. Generally, it goes through four stages: material preparation, blank making, drawing and coloring, and roasting. Decoration methods include blue and white, pastel, underglaze multicolor, flower spray, printing, bas-relief, color glaze, etc. It has now formed supporting mechanized production with nearly 100 varieties and an annual output of more than 30 million pieces. In 1960, when Premier Zhou Enlai visited Myanmar, the porcelain presented to Myanmar was the product of Yongsheng Porcelain Factory. The blue and white tea sets in the Yunnan Hall of the Great Hall of the People in Beijing, the art cups of the Yunnan Art Theater and some star hotels in Kunming all used Yongsheng porcelain. In addition to tableware, tea sets, and wine sets, there are also artistically displayed porcelain vases, table lamps, Western dynasty musicians, figures from the Red Chamber, Tang girls, Ashima, Dai girls, and various animals. In addition, there are also hollow vases, pen holders, pen holders and other treasures of the study room. Its products won the Yunnan Province Golden Elephant Award for Outstanding Light Industrial Products and the first national "Porcelain Capital Jingdezhen Cup" Creation and Design Award. A large number of daily-use porcelain was exported through border trade.
3. Lijiang Dongba batik is a new printing and dyeing craft based on the techniques of Guizhou Miao batik and Dali Bai batik, with the Naxi Dongba calligraphy and painting as its cultural connotation. It uses cotton, silk, gold velvet, etc. as carriers, uses a special wax knife dipped in molten wax to draw Dongba calligraphy and paintings on the cloth, dips it with plant dyes, and then boils it in boiling water to remove the wax. During the production, the craftsmen use the special pattern of ice patterns produced after the wax is frozen to master the thickness, density and direction of the ice patterns so that they can properly express the object image. At the same time, they use color-separated sealing wax to enrich the color levels, etc. means to increase the effect of artistic expression. At present, the Lijiang Dongba Cultural Institute of the Yunnan Academy of Social Sciences and the Lijiang County Dongba Cultural Batik Factory have developed more than 30 varieties. In addition to fabrics and clothing, there are also travel bags, handkerchiefs, curtains, decorative paintings, sofa towels, etc. These batik products have rich and varied patterns, elegant and simple colors, rich flavor of life, and profound cultural connotations. Therefore, they are loved by domestic and foreign tourists, especially people in the cultural and art circles. The products are exported to Japan, the United States, France and other countries.
4. Lijiang wooden handicrafts mainly include wooden bowls, cups, plates, smoking sets, tea sets, bracelets, Go boxes, butter boxes, etc.
According to the wood material, it can be divided into yew, catalpa, wild cherry, duck palm wood, tofu residue, etc.; according to the moisture content of the paint, there are two types: earth paint and varnish. The earth paint is bright in color, luxurious and elegant, and the varnish is natural, simple, beautiful and elegant; according to the craftsmanship There are two types: lacquered wooden bowls and silver wooden bowls (boxes). Among Lijiang wooden handicrafts, the varnished products made of hawthorn wood are particularly cute. They have clear textures in appearance, strong materials, and are not broken or smashed. They are ideal tableware for children to eat. In particular, the high-end Go boxes among Lijiang wooden handicrafts are mainly exported to Japan and are a favorite among chess masters.
5. Dongba tapestry is a craft product of Lijiang Woolen Mill. It is made of local high-quality fine wool, finely woven, mostly with a yellow-white wool background, and the patterns are drawn on black wool. It is composed of various styles based on the ancient Dongba calligraphy and painting of the Naxi people and patterns full of auspicious and beautiful meanings. This product has obtained a design patent.
In addition to tapestries, the factory also has high-quality products such as carpets, woolen woolen fabrics, plaid blankets, and high-grade insect-proof pure wool quilts. Exquisite and durable, with local ethnic characteristics, it is favored by Chinese and foreign merchants. The factory now has a production line with an annual output of 100,000 meters of woolen woolen fabrics, and has an annual production capacity of 3 to 5,000 square meters of pure wool Dongbawen group painting handmade carpets. .
6. Sulima wine, this is a low-alcohol drink with a sweet and sour taste. Ninglang Mosuo people and Pumi people call it "Sulima wine". Its alcohol content is about 10 degrees, its color is light yellow, and it contains amino acids, carbohydrates, vitamins and other nutrients.
Its production process is simple. First, put the highland barley or sorghum into a large iron pot and cook it over low heat, then pour it into a large dustpan to dissipate heat and cool it, and then mix it with wine prepared from local Chinese herbal medicine. The rice dumplings are then poured into a large woven straw basket to ferment for two or three days, then put into a large earthenware pot and sealed, and placed in a place with a suitable temperature close to the fire pond. After about ten days and a half, it will be at the mouth of the jar Drill a hole in the sealing place and mix in cold boiled water. After a few days, use a pipe to suck out the cold water from the jar, and it will become fragrant and delicious Sulima wine. This kind of water and wine can not only refresh the mind and strengthen the stomach, but also have the effect of promoting body fluid and relieving fever. It is the favorite drink of Pumi and Mosuo people.
7. Ebony Spring Green Tea is a variety of tea produced by the tea factory in Yongxing Lisu Township, Huaping County. It is made from large-leaf tea grown on the banks of the Wumu River in the mountains and mist. After sampling and identification by the Yunnan Provincial Tea Research Department, its various ingredient contents are: moisture 5.87, water extract 44.42, catechin 133.21 mg, theakinol 32.01%, amino acids 3052.96 mg, garphine 4.01%, ammonia contained The phenol content is higher than similar products. Huaping's Ebony River bank has a higher terrain and a warm and humid climate. "When it's sunny, it's foggy in the morning and evening, and when it rains, it's full of clouds." In addition, it has fertile soil rich in organic matter, which is especially suitable for the growth of tea trees and can improve various kinds of tea. The content of active ingredients makes it of the highest quality. "Ebony Spring" tea has the characteristics of green color, plump cords, sweet aftertaste and long aftertaste after drinking. It has won the provincial silver tassel award.
8. Lijiang Snow Tea, also known as Ground Tea and Taibai Tea, is shaped like white chrysanthemum petals and is as white as snow, hence the name Lijiang Snow Tea. It grows in the snow-covered alpine bryophyte zone at an altitude of more than 4,000 meters. , is naturally wild and cannot be cultivated artificially. Lijiang Snow Tea is cool in nature and sweet in taste. It is rich in snow tea acid, squamous acid, capric acid, D-arabitol, mannitol, amino acids, multiple vitamins and trace elements. It is a safe drink with no toxic side effects after drug testing. It has medicinal values ??such as promoting body fluids and quenching thirst, clearing heat and detoxifying, calming the liver and reducing fire, nourishing yin, moistening the lungs and lowering blood pressure. It can be brewed with boiling water and drank instead of tea. When you have a sore throat, chew the snow tea slowly, and its taste will change from bitter to shorter. Sweet, endless aftertaste, and very quick to smell. Drinking snow tea in Lijiang has a long history. As early as the Ming Dynasty, snow tea has become a tribute treasure of Mu's toast. Nowadays, there are many companies in Lijiang producing boxed products and drinks, which are great gifts for relatives and friends when traveling. Lijiang Snow Tea occupies a high position in the Chinese Pharmacopoeia. The "Compendium of Materia Medica" records: "Snow tea is not a tea, but a natural grass bud. The natives picked it, roasted it, and cooked it instead of tea. Warm, bitter and fragrant."
lt; Pgt; 9. Cordyceps sinensis is one of the famous products of Lijiang Snowy Plateau, also known as Cordyceps sinensis. Its nourishing and therapeutic functions are superior to those of ginseng and velvet antler, and the price is very expensive. The price per kilogram of top grade Nearly three to four thousand yuan. The year of Cordyceps sinensis is called "Cordyceps sinensis". Its origin is that when the ice melts in midsummer on the snowy plateau, the eggs of bat moths are laid on the leaves of flowers and plants in the meadows. After natural hatching, they turn into small insects and burrow into the trees.* It absorbs the nutrients of plant rhizomes and grows up. At this time, the Cordyceps sinensis, which becomes active in mid-summer, sneaks into the insect body to reproduce parasitically and germinate mycelium. From summer to winter, it slowly eats away the underground larvae and kills them, forming "winter worms". In the summer of the next year, the Cordyceps fungus extracts its spores from the body of the insect, and a 4-10 cm purple-red grass is formed in the open ground. There is a pineapple-shaped capsule at the top, which is called "summer grass". After the spores mature, they are ejected from the sac hole, float in the wind, wait for an opportunity, and burrow into other insects to reproduce, and the next round of "Cordyceps sinensis" cycle occurs.
10. Lijiang Gastrodia elata is mainly produced in Ludian, the "hometown of medicine villages" on the banks of the Jinsha River. Most of its products are wild, and only a small amount of artificial cultivation has been done in recent years. Gastrodia elata, also known as Red Arrow, Dingfengcao, Water Potato, etc., is a perennial herbaceous plant of the Orchidaceae family Gastrodia genus. The dried tubers are used in medicine, wine treatment, and dietary supplements. It is a precious Chinese medicinal material in the Chinese Pharmacopoeia. Its products are made of wild Gastrodia elata. ; Its nature is pungent, warm and non-toxic, and it has been used as medicine more than 2,000 years ago. According to the "Shen Nong's Materia Medica", Gastrodia elata has the effect of treating rheumatoid arthritis, neurasthenia, dizziness, dizziness, migraine, speech problems, etc. It has been proven by clinical practice; it has significant effects on vaso-neurotic headaches, concussion sequelae, etc. Locally, Lijiang Gastrodia elata is available in bulk, boxed, home grown, wild and other products. "Lijiang Gastrodia elata tonic wine" is a leading product exported to Southeast Asia.
11. Tricholoma matsutake, whose scientific name is Tricholoma matsutake, also known as big flower mushroom, matsutake mushroom and peeling mushroom. It is called "Yumaoluo" in Naxi language. It is a delicacy among Lijiang's real estate fungi. The products are mainly exported by Lijiang by air. , available in both fresh and salted varieties. Matsutake is rich in crude protein, crude fat, crude fiber, vitamins B1, B2, vitamin PP and other elements. It is not only delicious, but also has the functions of benefiting the stomach, clearing phlegm, repelling parasites and having unique curative effects on diabetes. It is a traditional Chinese medicine. An ideal health food for the elderly.
12. Begonia fruit
Begonia is a scenery in Lijiang. Begonias are blooming in spring and harvested in autumn, which not only beautifies the environment but also has good economic benefits. There are three types of crabapples in Lijiang. The first is papaya crabapple (also known as Tiegan crabapple), which is mainly used for garden beautification and flower viewing. After the flowers fade, the fruit produced is papaya instead of crabapple fruit; the second is Xifu crabapple (also known as sea red crabapple). , Chinese crabapple, small crabapple fruit), Xifu crabapple has smooth and dense branches, steep tree shape, green leaves and fragrant flowers, double blooms, and sweet fruits; then there is Silk crabapple, with whirling tree posture, slender and drooping flower branches, and There are two types of crabapples: single petals and double petals. The flowers are charming in color and resemble small lotuses in shape. They are famous among crabapple flowers. The latter two kinds of crabapples are the most popular in Lijiang. They are both spring flowers and autumn fruits, which are beautiful. Lijiang crabapple fruit is mostly made into dried products and sold in bulk or bags. It is called "Duolijiubu" in Naxi language. It is a dried fruit that can be used as both medicine and food to treat nephritis and diabetes. It is especially suitable for children who are not good at taking medicine. After eating the fruit, The lesions were cured again.
13. Sanchuan ham
Produced in Sanchuanba, Yongsheng County, Lijiang, it is a famous product in West Yunnan ham. Although its reputation is not as great as Xuanwei ham, the taste is not as good as Xuanwei ham. Under the prestige ham, especially the "old ham" that has been aged for one or two years, Sanchuan ham has a complete set of processes from killing the pigs to cutting the legs and curing them. First of all, the pigs are made of indigenous black hair. After slaughtering, they are cut with a sharp knife. Make a "pipa leg" with neat edges, remove the oil film, wipe off the blood, add fried salt and cooking wine, add a little glucose and fire salt, rub it, then put it in a wooden vat or an urn to "honey marinate" for a few days, then take it out Cover it with tissue paper, dry it and store it in chestnut charcoal ashes. The longer the time, the richer the aroma and the thicker the taste.