Lijiang on the tip of the tongue

 

Lijiang on the tip of the tongue

 

 

Lacuo led the caravan along with Agudengba, Azhuo and Chu Sanxing along the ancient Tea Horse Road and unknowingly reached the Tea Horse Station halfway up the mountain.

According to local custom, caravans are not allowed to enter the village. But this is a tea horse station, which is the resting place for the caravan. A businessman living here invited Lacuo and his party to stay at his inn. An old woman wearing a sheepskin shawl enthusiastically poured tea and brought fruits to them.

The Tea Horse Station is located halfway up the mountain, and the blue sky and clouds are so close to the station. It is conceivable that in the morning, standing on the top of the mountain, you may see the majestic and majestic sea of clouds. When people at the foot of the mountain look at the green mountains from a distance, they will see the clouds and mist on the top of the mountain, and the light clouds hanging on the mountainside. They look up at the clouds in the sky amid the smoke, and enjoy the warm breeze.

Listening carefully, the crisp chorus of birds and chickens comes and goes, echoing in the mountains and forests. Seeing the horse team passing through the village and hearing the crisp sound of horse hooves, this is the beginning of a new day for the Naxi people.

Lacuo and his entourage arrived at the Tea Horse Station halfway up the mountain, which was a place dedicated to dining and lodging for the Guanbang. It's time for lunch, so you can try the local chicken hot pot made with local free-range chickens.

That night, Agudenba, Azhuo, and Chu Sanxing ate local chicken hotpot. Native chickens are free-range chickens raised in the mountains.

Lacuo said: "The heaviest native chickens here only weigh three or four pounds. If they are any bigger, they are no longer native chickens."

Lijiang native chickens, also known as old breed chickens, are raised free-range in small mountain villages, orchards, and forests with a very good natural environment. They eat insects and eggs, forage for tender grass, and dig tree seeds. They are supplemented with a small amount of whole grains when they return to the house in the evening. It is very popular because of its strong limbs, no pollution, moderate fat deposition, thin skin and tender meat, smooth and delicious taste, rich game meat and aroma that enters the spleen.

Yes, the native chickens Agudengba saw were not very big. They were as big as the chickens he raised when he was a child. That hot pot meal was the best chicken soup hot pot meal he had ever eaten. The rich, fresh and milky white chicken soup will definitely stimulate the taste buds and satisfy the needs of the tongue. Take a sip and your mouth will be filled with aroma and endless aftertaste, making you unable to stop.

That day, Agudenba drank countless bowls of chicken soup. At this time, the beef and side dishes were nothing. Only the soul-stirring chicken soup and the tender chicken made him full of praise. While drinking chicken soup and sipping sake, I listened to Lacuo singing a Naxi tune. I looked at the Cangshan Mountain in the distance and saw the grass growing and the orioles flying up close. No one would miss this scene.

What are the delicacies in Lijiang?

The old woman wearing a sheepskin shawl said to Agudengba, Adhuo and Chu Sanxing:

Although Lijiang is not famous for its gourmet food, Lijiang has many representative snacks, among which the most popular are chicken bean jelly, Naxi grilled fish, Lijiang dada, and liver blowing. If you are a foodie, you can’t miss Lijiang Baba, Naxi grilled fish, salmon, black goat hot pot, butter tea, and chickpea jelly.

Lacuo said:

The saying "Lijiang Baba Butter Tea" is widely circulated in Yunnan. In the past, when we were caravans, we would go out for several months and everyone would bring some of these Baba to eat on the road. Therefore, it is also a good idea to give it as a gift to relatives and friends far away. Good choice. Butter tea is a beverage often consumed by Lijiang people. It is a staple food eaten together with papa. It can improve people's physical strength and prolong life.

The old woman said:

Lijiang Baba is made from local wheat flour, ham, oil, sugar and other ingredients to make a plate-sized "thousand-layer cake"-like round cake. Lijiang Baba is oily and tastes greasy, but it is very fragrant and comes in two flavors: salty and sweet. It is crispy and sweet.

The old woman began to introduce the delicacies of Lijiang at the Tea Horse Inn:

Lijiang people like to eat hot pot, and I have to mention the black goat hot pot. The mutton is sold by the pound. There are black goat meat with skin, donkey meat, and offal, which can be matched according to each person's preference. The meat is in large chunks, which is suitable for those who are more adventurous. The mutton with skin is fat but not greasy and very chewy. When the meat is almost done, you can eat the hot-boiled vegetables. There are many kinds of vegetables. There are more than ten kinds of mushrooms, potatoes, vermicelli, kelp, green vegetables, etc. All seasonal vegetables are basically available. Wild fungi grow at an altitude of about 2,000-4,000 meters. Many types of wild fungi grow on the Lijiang Plateau. Generally, June to July in summer is the best season to eat wild mushrooms. Black goat hotpot is suitable for all seasons, especially in autumn and winter, as it can bring heat to the body.

Cured Pork Ribs Hot Pot is an indispensable main dish of the famous Naxi dish Sandieshui Third Layer. It can usually be eaten when there are distinguished guests or during the Chinese New Year. However, now you can eat it anytime you want. The preparation of cured pork ribs is not complicated, the ingredients are simple, and it is popular. Making waxed pork ribs depends on weather conditions. The weather in Lijiang is the most suitable for making waxed pork ribs, so this dish is also a unique delicacy in Lijiang. ​

Steam pot chicken is one of Yunnan's famous dishes. The chicken is gradually steamed by steam through the steam nozzle in the middle of the steam pot.

The old woman served Naxi grilled fish and salmon and said:

Naxi grilled fish, also known as Dongba grilled fish, is a traditional delicacy on the Tea Horse Road in Lijiang, Yunnan. The biggest feature of Naxi grilled fish dish is that the fish body is covered with tempeh, chili, Sichuan peppercorns, peanuts, onions, ginger, garlic and other condiments. The fish has crispy skin and tender meat, fragrant on the outside and fresh on the inside. The cooking is just right, and you can feel the penetration of the seasonings without covering up the deliciousness of the fish itself. It has no fishy smell, a slightly spicy taste, a slight roasted flavor, the flavor of black beans and the fresh aroma of various seasonings.

The salmon in Lijiang are not marine salmon, but are nourished by snow water. The snow water in Jade Dragon Snow Mountain is fresh water suitable for the growth of salmon. You can eat it sashimi or rinse it in a pot. In our case, it is best to eat it with highland barley steamed buns, wild vegetable pancakes, egg crisps, slag yak meat, and Shangri-La original ham.

The old woman brought Naxi barbecue again. This is a traditional caravan dish popular on the Li Cha Horse Road. The main ingredient is fresh pork belly marinated with spices, then grilled and fried. It looks shiny but is actually not greasy at all. The roasted pork skin looks golden and crispy, and tastes crispy, tender and refreshing.

The old woman also served chickpea jelly and said:

Chickpeas are a type of legume unique to Lijiang. They are produced in high-altitude areas and have extremely low yields. The jelly made from chickpeas is called chickpea jelly. Chickpea jelly can be eaten cold or hot. It is often eaten cold in summer. Cut the jelly into slices and add colorful seasonings. It is full of color, flavor and flavor, and is refreshing and appetizing. In winter, fry the jelly slices in a pan until both sides are golden, and then add different condiments according to different tastes. The same color, aroma and flavor are obtained. Together with the local braised rice cake, it is a delicious combination. Chickpea jelly is a signature food in Lijiang Ancient Town.

The last dish is the mixed pot dish: a delicious combination of fresh seasonal vegetables. It is rich in content. You can add tofu cubes, potato strips, carrot strips, leek roots, green vegetables, cabbage, lotus root slices, vermicelli, etc., and cook it in a pot with bone soup. Naxi mixed pot dishes must be eaten with water to make them taste good.

The old woman then called over some of her old girlfriends, and these old sisters danced the Naxi dance together to entertain the diners. They sang a song "Lijiang on the Bite of the Tongue":

 

If you arrive in Lijiang City,

Don’t forget the delicious food in the ancient city,

Foodies don’t have to look for it;

You can taste it everywhere here.

 

Have you heard of liver blowing in Lijiang?

Blowing liver is made from fresh pork liver.

After being blown, pickled and air-dried,

cooked and sliced into thin slices,

Add coriander, green onion and ginger seasoning,

It is an excellent appetizer.

 

Have you ever eaten that three stacks of water?

Eighteen dishes in Sandieshui,

Use three different sets of cutlery,

It is the highest etiquette for welcoming guests.

Dishes include delicacies from mountains and seas.

Naxi local specialty snacks.

 

Caravan cuisine on the Tea Horse Road,

It is the popular Naxi barbecue,

There are also dada and butter tea,

Salmon nourished by snow water.

 

Have you ever eaten yak meat?

Been to Lijiang Rice Noodle Street?

Lijiang delicacies on the tip of your tongue,

Friends are welcome to come and taste.