What are the specialties of Mabian?

1, Yi flavor meat

Yi flavor meat (frozen Yi flavor meat jelly, which is a more elaborate dish in the Yi region. It is made from pig's feet and elbows. (The general practice is to put the meat into the pot to cook softly after fishing up, picking off the bones and meat slaughter, put on the wood ginger, ginger, pepper and other spices, some also put the orange peel, or eggs and so on, and then back to the pot to cook for a while, in order to make the spices penetrate into the meat, and finally put into a wooden bowl, and put it into the night that is).

2, Tuotuo meat

Tuotuo meat? (In the Yi region's dietary specialties, TuoTuo meat is the most famous, the Yi language called "WuSeSeFoot", meaning pork block. As the name suggests, "Tuotuo Pork" looks like "Tuotuo". The Yi put the meat in a dustpan, and a piece of meat is the size of a fist.

The Yi people's use of the meat makes people feel the warmth and generosity of their hospitality, as well as their boldness and boldness. TuoTuo meat is characterized by fat meat is not greasy, lean meat is crisp and tender, the meat is fragrant and delicious, TuoTuo meat taste is special, and is natural and less polluted ethnic specialty food. In today's eating, lump meat shows the original flavor of pork, reflecting the Yi traditional food culture, which in the Chinese culinary garden as a wisp of fresh air, an oddball)?

3, mortar pounding chicken cold spicy soup

mortar pounding chicken cold spicy soup (slaughtered chicken into the fire pit cooked, cleaned and picked out the bones (or even bone) into the stone mortar pounding pounding until pounding rotten pounding melt. Some places use a knife to chop without a mortar and pestle. (After pounding the chicken meat, according to the size of the chicken, put a certain amount of red chili pepper or cooked green chili pepper, peppercorns, wood ginger and garlic into the stone mortar and pounded fine, and add the end of the salt to the right amount of cold water or unpolluted mountain spring water, mixing well that is to become).

4, roast pig

Roast pig? (Roasted piglet, is a Yi unique flavor dishes. Choose 20-30 pounds of piglets, killed, dehairing, gutted and cleaned on the fire after roasting. The roasted piglet is golden in color and fragrant. Specific eating method can be cut into piglets "steelyard weight", shaking with condiments to eat. (You can also put the whole roasted pig on a large plate, and put a few dishes of dipping water or other condiments, and then each person with a knife, cut their own food).

5, fire yam

Fire yam (fire yam is big, small Liangshan Yi farmers never get tired of eating one of the most common way to eat, generally take several pounds of yam, simmering hot and sour soup a can, the yam in the fire pit in the mother of fire cooked, that is, burned that is eaten, known as the "three blowing three dozen"

(because yam from the fire, people generally have to take a few pounds of yam, simmered hot and sour soup a can, the yam in the fire pit in the fire, that is, burn that food, known as "three blowing three dozen"

(because yam from the (after the fire, people generally have to blow a few stove ash, so there is this nickname) and because of the taro is beautiful and inexpensive, both as a meal, but also as a dish, can be tasted, Yik can be satiated, so, regardless of the list of treasures on the table or barbecue wild drinks, steelyard weighted meat and roasted taro is basically "inseparable from each other", and become a small Liangshan Yi dietary culture that can be hang up the (The famous brand products).