Nyingchi Cuisine

Ninglang delicacies include Tuotuo Pork, Lugu Lake Sake, Buckwheat Poop, Blowing Liver, Bean Vegetables, Lijiang Chicken Dumplings, Lijiang Matsutake Mushrooms, and so on.

1, Tuotuo meat: Tuotuo meat is a traditional cuisine of the Yi people living in the region, the Yi language called "Ushi color feet", meaning pork blocks.

2. Lugu Lake Sake: Lugu Lake Sake is a specialty of Ninglang County, Lijiang City, Yunnan Province. Lugu Lake Sake is brewed with precious yam and made from corn, buckwheat, wheat and high-quality alpine spring water.

3. Buckwheat Poop: Buckwheat Poop is a dish from the Xiaoliangshan region of Ninglang, and buckwheat poop has become a local flavor food.

4, blowing the liver: blowing the liver is a common practice of pig liver in Northwest Yunnan ethnic groups (Bai, Yi, Naxi, etc.). Is a fresh pig liver with the insertion of the wheat pole to blow up to the maximum, and then remove the wheat pole, will expand the pig liver with a steamer steamed, cooled, sliced, mixed with coriander, soy sauce, vinegar, chili pepper, monosodium glutamate and salt into the dish.

5, Behen Vegetable: Behen Vegetable is a cruciferous perennial, evergreen rooted plants, its roots, stems, petioles, leaves are rich in amino acids and trace elements needed by the human body, pungent and fragrant, is a wild medicinal, edible plants.

6, Lijiang chicken dumplings: Lijiang is a variety of real estate fungi in the best, in Lijiang Yongsheng, Huaping, Ninglang, Lijiang four counties, Yongsheng produced the most, followed by Huaping.

7, Lijiang matsutake mushroom: the scientific name of matsutake mushroom, also known as Dahua mushrooms, matsutake mushrooms, peeling mushrooms, the Naxi language called "Yu Mauro", Lijiang real estate mushrooms in the mountain treasures, the products are mainly exported by Lijiang air transport, there are two kinds of fresh and salted. Matsutake mushrooms are rich in crude protein, crude fat, crude fiber and vitamin B1, B2.