Introduction

腌牛筋 (Salted Cattle Tendon) is a traditional dish from the 傣族 (Dai ethnic group), primarily made from beef parts, particularly the head and feet, seasoned with ingredients such as ginger, garlic, and Sichuan pepper. This dish is known for its unique flavor profile and texture.

Ingredients

• Main Ingredients:
  • 牛头 (Beef head)
  • 牛脚 (Beef feet)
  • 姜 (Ginger)
  • 蒜 (Garlic)
  • 花椒 (Sichuan pepper)
  • 盐 (Salt)

Characteristics

特点 (Characteristics):
The dish is known for its sour and fragrant taste, with a soft and tender texture.

Preparation Method

The preparation of 腌牛筋 (Salted Cattle Tendon) involves several steps:

1. Cleaning the Beef: The beef head and feet are blanched in boiling water to remove hair.
2. Roasting: They are then roasted over fire until thoroughly cooked.
3. Soaking and Boiling: After cleaning, the meat is chopped into small pieces and boiled until tender.
4. Preparation of the Marinade: The bones are removed, and the meat is cut into slices. It is then soaked in rice washing water for 3 hours, rinsed with cold water, and drained.
5. Mixing Seasonings: Finally, prepared seasonings like chili, ginger, garlic, Sichuan pepper, and salt are mixed with the meat, which is then sealed in a jar. After two weeks, it is ready to eat.

This dish’s 滋味 (flavor) is characterized by its refreshing and tangy taste, with a delightful texture.

Historical Significance

牛板筋 (Cattle Tendon) originated from 云南省 (Yunnan Province), specifically in 西双版纳 (Xishuangbanna), and it is a distinct specialty of the Dai ethnic group. With a tradition of hundreds of years, this dish has become an indispensable part of the Dai cuisine, recognized alongside the world-famous 傣族牛肉干巴 (Dai beef jerky) and 竹筒饭 (bamboo rice).

As we entered the new century, Dai cuisine gained national recognition, particularly with the development of tourism in Yunnan, which led to an increase in the popularity of various Dai-style dishes, including 牛板筋 (Cattle Tendon).

Unique Features of 牛板筋

• The 牛板筋 (Cattle Tendon) is sourced from the back muscles of cattle, and each adult cow yields only about 300 grams of tendon, making it a rare and expensive delicacy.
• Historically regarded as a premium dish, it has a long history of consumption. Its taste is subtle and tender, often compared to 海参 (sea cucumber), leading to the saying, “牛蹄筋，味道赛过参 (Beef tendon tastes better than sea cucumber).”

Nutritional Benefits

牛板筋 (Cattle Tendon) is rich in collagen and contains lower fat content compared to fatty meats, making it beneficial for enhancing cellular metabolism and improving skin elasticity. It can also help alleviate symptoms for those suffering from weakness and promote growth in teenagers while slowing down bone density loss in middle-aged and elderly women. Regular consumption may benefit those who spend long hours seated indoors.

Popular Variations

• 麻辣味牛板筋 (Spicy Cattle Tendon): This version combines multiple flavors, including spiciness and numbing from Sichuan pepper, creating a mouthwatering taste that is hard to resist.
• 鸡枞味牛板筋 (Chicken Mushroom-flavored Cattle Tendon): This variant features a moderate spice level with a unique aroma from chicken mushrooms, offering a distinct culinary experience.

傣旺牛板筋 (Daiwang Cattle Tendon) is available in convenient packaging, making it an excellent snack option for meals!

酸肉 (Sour Meat)

The Dai people are skilled at pickling sour meat, with 酸牛筋 (sour cattle tendon) as one of the primary ingredients. The preparation includes removing impurities from the tendon, boiling it until chewable, and seasoning it with salt, chili, wild Sichuan pepper, garlic cloves, and minced ginger before sealing it in a jar for fermentation.

Upon serving, this dish is visually appealing with its clean white tendon and offers a slightly sour, spicy, and appetizing taste. It has been one of the most famous snacks in Xishuangbanna, representing local traditional cuisine with a history spanning hundreds of years.

In summary, 腌牛筋 (Salted Cattle Tendon) is a beloved dish within 西双版纳 (Xishuangbanna), showcasing the rich culinary traditions of the 傣族 (Dai ethnic group). It reflects the region’s unique flavors and cultural heritage while offering health benefits through its nutritious ingredients.

Overview of Nanmi

Nanmi (南咪) is a direct translation from the Dai language, referring to a flavorful dish from the Dai ethnic areas of Xishuangbanna (西双版纳) and Dehong (德宏). It is commonly known as “sauce” or “dipping water” and can be categorized into several varieties, including tomato nanmi, sour bamboo shoot nanmi, crab nanmi, and cauliflower nanmi.

Name

• Chinese Name: 南咪
• Specialty: Dai-style flavor dish

Varieties

• Categories:
  • Tomato Nanmi (番茄南咪)
  • Sour Bamboo Shoot Nanmi (酸笋南咪)
  • Crab Nanmi (螃蟹南咪)

Preparation Method

• Cooking Techniques: Slow simmering or pounding

The preparation of nanmi primarily involves simmering or pounding the ingredients. The resulting flavors are often sour and spicy or have a unique taste, with a dark color. The ingredients used are primarily wild vegetables, wild fruits, or wild game, showcasing the distinctive characteristics of Dai cuisine.

Main Eating Method

Nanmi is typically consumed by dipping ecological vegetables into it, such as fried beef skin, cucumber, spiny bristle fern, water cilantro, bitter bamboo shoots, water chestnut, and small crispy eggplant. It can also be directly dipped with sticky rice.

The Art of Making Nanmi

Although the name “nanmi” may be unfamiliar to many, it represents a unique delicacy from Xishuangbanna. This dish is crafted from a variety of carefully selected ingredients, including fresh vegetables, tomatoes, bamboo shoots, chili peppers, fish, yellow eels, and peanuts. These rich ingredients merge during the making of nanmi, creating a distinctive flavor.

The process of making nanmi is indeed an art form. First, the selected crab meat is meticulously pounded into a fine paste. Next, this meat paste is placed in an iron pot and slowly simmered over low heat. During the cooking process, a suitable amount of salt is cleverly added to enhance the flavor and prevent the ingredients from spoiling. As time passes, the moisture in the pot gradually evaporates, ultimately leaving only the rich crab meat paste.

To enhance the depth of flavor, the thick crab meat paste is sun-dried into thin slices for preservation and convenience. The dried nanmi slices resemble a beautiful painting of nature, with intermingled red, green, and yellow colors, exuding an enticing aroma.

Whenever it’s time to enjoy nanmi, fresh green chili peppers, coriander, and garlic are mixed with an appropriate amount of salt and ground together with a pestle. The mixture is then thoroughly combined with the nanmi slices, releasing a fragrant, sour, and spicy aroma that immediately whets the appetite. This uniquely textured, nutritious food is particularly suitable for health-conscious individuals or those looking to lose weight.

Recipe for Nanmi

Nanmi is one of the most common dishes on a Dai family table and serves as a versatile dipping sauce for various foods.

Ingredients

• 4 Tomatoes (西红柿)
• 2 Cloves of Garlic (大蒜)
• 4 Small Chili Peppers (小米椒) (adjust according to personal preference)
• 1 Bunch of Coriander (芫荽)
• Salt (适量)
• 1 Spoon of MSG (万事达)
• Appropriate amount of monosodium glutamate (味精)

Steps to Prepare Nanmi

1. Roast Tomatoes: Roast the tomatoes until well-cooked. The chili and garlic should also be roasted, and some bitter bamboo shoots (seasonal) can be added.
2. Ensure Tomatoes are Soft: The tomatoes should be roasted until they are soft. (You can add tree tomatoes, optional).
3. Pound Garlic and Chili: Start by pounding the garlic and chili together.
4. Add Tomatoes: Then, add the roasted tomatoes and continue to pound.
5. Incorporate Coriander: After the tomatoes are mashed, add the coriander.
6. Seasoning: Add soy sauce, salt, and monosodium glutamate for seasoning. If you prefer a thinner consistency, add some cool boiled water.
7. Final Mixing: Once seasoned, it is ready to serve.
8. Serve: The Dai-style nanmi is complete!
9. Enjoy: Enjoy your meal! I will taste it for you first; my favorites are the bitter bamboo shoots and butterfly pea flower.

Tips for Making Nanmi

Dai-style nanmi can be dipped with cucumbers, okra, mint, coriander, carrots, bean sprouts, and more. Cooking over charcoal enhances the flavor; if you have an oven at home, you can use it as well. If not, boiling will suffice. If you don’t have a pestle, you can put everything in a food processor and blend until smooth.

Cooking Process

1. Place tomatoes, garlic, and small chili peppers in a pan and dry-fry until charred.
2. Put all ingredients in a pestle bowl and pound them into a paste.
3. Add coriander and continue to pound until mixed evenly.
4. Sprinkle with salt, monosodium glutamate, and chili powder, and mix well to enjoy!

Serving Suggestions

This nanmi dipping sauce pairs perfectly with seafood, grilled fish, rice noodles, cold dishes, or boiled vegetables for a delightful flavor combination!

Why is Bitahai Lake So Special

Bitahai Nature Reserve, covering an area of 840 square kilometers, is 3,538 m above sea level, 3km long and 1km wide; it is the highest lake in Yunnan Province. The lake there is known as the pearl of Yunnan. It is like a mirror, the water is clear, and the sun is always shining. The plant life here is rich in variety due to its subtropical climate and a wide array of wildlife living here such as leopards, black-necked cranes, rhesus monkeys, etc. 

Where is Bitahai Lake – Location

Bitahai Lake lies in the east of Shangri-La County of Diqing Tibetan Autonomous Prefecture, which is one of the core spots in Pudacuo National Park with an altitude over 3500 meters above sea level. 

Legend of Bitahai Lake

Legend has it that a woman from the sky broke her mirror into pieces during her combing. They fell to the ground and became various lakes in the world, while the Bitahai Lake is one of the most beautiful pieces with emeralds.

There is another legend that it’s the “poison lake” mentioned in the Epic of King Gesar. When the Jiang& Ling Battle fighting to Bitahai Lake, the soilders of Ling State were strayed into the lake and drown due to the snow and ice making the lake hazy. Jiang State thought it was the result of the protection of the god of Bita mountain, so he built a temple on the hill.

Others says the insland was a summer resort for the Naxi emperor of the Ming dynasty, while others say it was a temple built by treasure hunters… 

Natural Resources

“Bita” in Tibetan means a place with a dense oak forest and “Bitahai” means a quiet lake. Bitahai Nature Reserve became an established nature reserve in 1984, and was established to protect the rare wildlife, and plant life in the region. A few of the plant types here include coniferous trees, broad leaf trees, shrubs and marshy grassland; a wide array of wildlife including leopards, black-necked cranes, as well as different types of fish such as the local three-lipped fish. This fish is said to have a history of 2,500,000 years, supposedly left over from the Quaternary Glacier- the latest great glaciers.

Main Attractions

Clear Water of Bitahai Lake

The lake is like a mirror, the water is clear, and the sun is always shining. In the morning, the water is as black as ink. At noon, it is as green as jade. In the evening, the water and the sky merge into a dazzling light. The most breathtaking view of the lake is in the moonlight. In the midnight, a bright full moon appeared over the eastern mountains and treetops.

An Islet in the Center of Bitahai Lake

In the middle of the lake stands an island, shaped like a boat sailing on the water. The island is 30 meters above sea level and is covered with rare plants, as well as spruce and azalea. Here the birds are chirping and the flowers are sweetly fragrant. When you step on the island, you feel like you’re in a paradise. 

Fish Drunk by Azalea

When the flowers bloom, the air is filled with a wonderful fragrance that will refresh you. In May the azaleas bloom, and decorate the forest, and in autumn they fall into the lake and leave a gift for everyone to see, because the flowers have a slight bit of poison in them when the fish eat them they all go belly up for a bit and float on the lake, kind of looks like they’re drunk or unconscious, and the birds are the only thing you’ll hear besides the running of the water. No one screaming, no car horns, nothing but peace and tranquility. 

Plants and Animals around Bitahai Lake

Bitahai Lake is rich in wild animals and plants. The vegetation is characterized by abies -fabri and spruce. Among the rare animals and birds, black -necked cranes are Class-A species under state protection. The Bitahai Lake has abundant fish resources. The local three-lipped fish is said to have a history of 2,500,000 years, supposedly left over from the Quaternary Glacier- the latest great glaciers.

Recommended Visiting Route

There are two ways to appreciate Bita Lake including plank road trekking and lake boating. The plank road is 4.5km and trekking is the best way to way to appreciate the lake scenery. Boat cruise on the lake can save your energy and the fare is RMB 50/ person.

Best Time to Go

Bitahai Lake is suitable for traveling all the year around. Different season has different scenery. While Spring and autumn are the best time to visit. In spring, the hills are covered with colorful azalea, and in autumn it has a colorful scene.

It’s recomended to wear clothes when traveling to Bitahai Lake during winter seasons. Please check weather forecast of Shangri-La and prepare warm clothes before you come.

Nearby Attractions

Shudu Lake

Shudu Lake as one of the biggest lakes in Diqing Tibetan Autonomous Prefecture is 3,705 meters above the sea level. Covering an area of 15 square kilometers, the lake is renowned for its stunning natural sceneries especially in every spring and summer. Visitors here can hear the sound of flute, see herds of yak and goat grazing beside the lake.

Militang Pasture

The area between the Bita Lake and Shudu Lake is the Militang Pasture which is the largest pastureland in Pudacuo National Park. Militang Pasture is dotted with yaks and cabbage-like grass. The term Militang in Tibetan refers to “the Buddha’s eye” because of its eye-shaped appearance from a bird’s view angle.

Useful Travel Tips

►To avoid high altitude sickness, please avoid strong activities or prepare two bottle of oxygen before visiting.

►Temperature in Bitahai Lake is lower than that in Shangri-La city and weather changes a lot, so bring some warm clothes whenever you visit.

► Charge your camera before visiting due to the stunning scenery will make your camera busy.

►The best site for sightseeing and photographing Bita Lake is on the sightseeing platform after going over a mountain range on the way to Bita Lake.

Tours including Shudu Lake

4 Days Shangri-la City Tour

5 Days Lijiang-Shangrila Tour

8 Days Yunnan Classic Tour by High Speed Bullet Train

10 Days Yunnan Classic Tour with Dongchuan Red Land Photography

The Delicacy of Dai Cuisine: Qingtai (青苔)

You might wonder, isn’t Qingtai just the moss you see on rocks or the ground? How could it be eaten? You’d be mistaken; the Qingtai spoken of by the Dai (傣族) people is not the moss on the ground or on rocks, but rather the one found in water.

This water-based Qingtai is a delicious ingredient that has been passed down through generations of the Dai people—both flavorful and nutritious. Typically, this Qingtai can be found in the ditches of villages. During certain seasons, Dai girls go back to the ditches to harvest Qingtai to prepare various delicacies.

These Qingtai can be made into numerous dishes, including stir-fries, soups, and even the most distinctive Dai-style soups. The special Qingtai rock soup is made using unique Dai spices. Once prepared, the Qingtai is thoroughly washed and placed in a pot. Next, they gather smooth pebbles from the river, wash them clean, heat them until red-hot, and add them to the pot to cook with the Qingtai.

The Qingtai is pulled from rivers and lakes, washed clean, flattened into thin cakes, sprinkled with a bit of salt, ginger slices, and water, and then turned into ginger soup. After being sun-dried for a long time, it becomes Qingtai slices. These are cut into small pieces and fried in oil until golden brown. They are crispy and fragrant, offering cooling and detoxifying benefits for the body.

Preparation Method

1. Fresh Qingtai can only be gathered from clear rivers, which should then be washed in clean water.
2. After the initial wash, the Qingtai is squeezed dry and placed in prepared bags or bamboo baskets.
3. Following multiple careful washes, the second step involves pounding the Qingtai into a pulp using a wooden stick.
4. The pulp is poured onto a sieve placed in still water, spread evenly, and once cleaned, removed to drain excess water.
5. The Qingtai, no longer dripping, is gently tapped out onto a grass mat or bag. “Sticky rice lemongrass powder” is evenly sprinkled over the Qingtai.
6. Additional seasonings like ginger, garlic, and chili are added.
7. Using bamboo strips, the Qingtai and seasonings are gently combined and allowed to absorb flavors. After drying, the Qingtai slices are cut into small pieces and fried over low heat. Delicious fried Qingtai is then ready to serve.

Qingtai typically grows only in rivers with good water quality and is rich in various organic salts and trace elements essential for the human body. It has a certain supportive role in promoting digestion and preventing malaria. Such a magical food—let’s explore how to eat it!

Grilled Qingtai (烤青苔)

![Image source: Xishuangbanna Mobile Station]

“Grilling” is the simplest way to enjoy Qingtai. Every year from January to March, the Dai people in Xishuangbanna harvest Qingtai from the river, which undergoes cleaning, tearing, flattening, and sun-drying to remove impurities while using sunlight to eliminate the earthiness of the Qingtai. Once the Qingtai cakes are dried and shaped, they are seasoned with wild ginger, chili powder, and saltwater, then pounded evenly with a wooden stick to enhance the flavors before being dried again.

The seasoned Qingtai is then slowly grilled over charcoal until it becomes crispy and slightly charred, significantly enhancing its flavor. The crispy and savory taste is reminiscent of seaweed, making it irresistible to eat one after another.

In addition to being enjoyed directly, grilled Qingtai is also excellent for wrapping around grilled meat!

Stir-Fried Qingtai (炒青苔)

![Image source: Mengla News Release]

First, the Qingtai is roasted over charcoal until crispy, then lightly crushed for later use. Lard is heated in a pan, and minced garlic and small chili peppers are stir-fried until fragrant. The crushed Qingtai is then quickly tossed into the pan and stir-fried until aromatic and dry, creating a traditional Dai delicacy.

The vibrant green Qingtai crumbs emit an enticing aroma and can be paired with a variety of ingredients, making it an excellent companion for any dish.

Stir-fried Qingtai is a master at enhancing flavor and fragrance. You can choose to pair it with other ingredients to enjoy a burst of fresh taste or boldly innovate to find alternative ways to enjoy stir-fried Qingtai.

A cost-effective and delicious stir-fried Qingtai from Xishuangbanna is certainly worth trying when in Yunnan!

Qingtai Sticky Rice (青苔糯米饭)

![Image source: Jinghong News Release]

Qingtai Sticky Rice features a layer of sticky rice wrapping around the stir-fried Qingtai. The fresh green pairs beautifully with pure white, creating a unique delicacy.

The cooled sticky rice is aromatic, soft, and chewy, enveloping the freshly cooked stir-fried Qingtai. The contrast of temperatures and textures creates a delightful flavor that lingers on the palate.

Fried Qingtai (炸青苔)

![Image source: Jinghong News Release]

After the Qingtai undergoes a high-temperature “baptism” in the oil, it transforms into a piece of green jade. This incredible ingredient, paired with unexpected seasonings, creates an indescribable taste. The texture is crispy with a hint of sweetness, reminiscent of seaweed and fennel.

When combined with clumped white rice, it transforms into a uniquely flavored “Qingtai Sushi.”

Qingtai Soup (青苔汤)

The main ingredients for Qingtai Soup are freshly harvested Qingtai and clean pebbles. The Qingtai is thoroughly rinsed, combined with chopped leeks, ginger, garlic, coriander, chili, salt, and other seasonings, all placed in a bowl.

The cleaned pebbles are heated in the fire until red-hot, then added to the Qingtai bowl as a heat source. After adding cold water, the Qingtai is boiled until cooked and served with sticky rice balls for dipping.

This dish is uniquely colored in vibrant green, slippery and fragrant. Would you dare to challenge this distinctive Yunnan dish?

In Yunnan, Qingtai, a type of aquatic moss plant, has made its way to the dining table as a specialty food. The Dai people, who live near water, utilize their creativity to transform Qingtai into various dishes, whether grilled, stir-fried, deep-fried, or boiled.

No matter the preparation method, each retains the unique flavor of Qingtai to the greatest extent. Take advantage of this season to taste this extraordinary delicacy in Yunnan!

The One Thousand Lions Mountain which is the literal translation of its Chinese name, Qianshi Shan (千狮山), is a lesser-known tourist attraction near Shaxi (沙溪), in Yunnan province. This mountain situated behind the old town of Jianchuan (剑川) features hundreds of lions statues and lions carved directly in the stone.
Chinese Name:剑川满贤林千狮山
English Name: Qianshi Moutain /The One Thousand Lions Mountain

In spite of the massive stone gate that marks the entrance shows that the local government has hoped for the crowds of tourist that travels between Lijiang and Dali to come to Qianshi Shan. It seems however that travellers still prefer to go hiking on the nearby Stone Treasure Mountain or Mount Shibao (石宝山) or in the famous Tiger-Leaping Gorges (虎跳峡) near Lijiang.

Longevity Slope

Readers who have already climbed a Chinese mountain that has become a tourist attraction are familiar with endless flights of steep stone stairs. Like Mount Weibao (巍宝山), Mount Shibao (石宝山), to name just two in Yunnan, or the famous Mount Tai or Taishan (泰山) in Shandong province, hiking Qianshi Shan first involves climbing the 999 steps of the ‘Qiantai Slope’ (千台坡). Since the number 999 is associated with longevity (长寿), it is believed that once you’ll reach the top, you’ll have extended your life span. There is a similar belief that those who climb the Taishan will live one hundred year.

The massive stone archway or paifang (牌坊) at the top of the Qiantai slope shows that the local government has invested a lot of money to attract tourists, but at the moment, it’s the rendez-vous of locals who come for a short hike and pray in one of the temples hidden in the valley.

One Thousand Lions and Xu Xiake

There was something other-worldly about walking through the forest on a trail lined with dozens of lions statues of all sizes and adopting various postures. They were definitely not the guardians lions that as foreign travellers we are used to see at the entrance of banks or officials buildings in the Chinese world. Most of the lions had a large smile on their face and somehow reminded me of the cast of strange characters we find in Hayao Miyazaki’s Spirited Away.

On the picture above, you notice that some hikers have put wood sticks under the belly of the lion, like if they wanted to offer him support in his long pose. Locals believe that, by doing so, the lion will also alleviate hikers’ fatigue.

Here are there, you will find a sign that explain the ‘pose’ of the lions. Hence, you will find the ‘Lion playing with the Kirin’, the ‘Mother Lion playing with her cub’, the ‘Lion family drinking by the pond’.

Some of the statues do not look like they have been affected by time, but many are covered in a green moss. How long have these lions been there?

Historical and cultural information about Mount Qianshi, how and why it came to be are scarce. The few things I know, I read them from a stele I stumbled upon while hiking the trail. According to the stele (which was put there in 2003), Mount Qianshi was discovered in 1639 by the Ming’s dynasty famous explorer Xu Xiake (徐霞客) when he was surveying the source of rivers and streams in the region. The stele gives all the honour to Xu Xiake (praise him), but no information regarding the lions and how they fit into the local Bai ethnic group culture.

Temples in the forest

There are several cluster of interesting temples, old and new. Some are pretty far up, hidden in the forest after several flights of stairs. Most of them are still in used and local worshipper come a long way to burn incense and worship the Buddha.

My favourite temples were the ones hanging above the valley. Dedicated to the Jade Emperor and the Three Pure (whom are Taoist immortals), they seemed abandoned, but they offer a unique view on the green valley which is definitely worth the hike.

How to get there

The One-Thousand Lions Mountain, known in Chinese as Qianshi Shan (千狮山) is situated in the northwest of Jianchuan (剑川) old town in Yunnan province.

You can either warm up and walk through the old town. From the bus station, find the cobble-stone street marked by a stone archway. Turn right into Zao Street 早街 and walk until you find a small stone bridge. Cross it. You are in ‘Ximen Waijie’ 西门外街. Keep walking all the way up until you must turn right again. Pass by the Martyr Park (烈士公园) where you’ll find the remaining of an ancient theatre stage and a few pagodas. Keep walking up on the main road.

It should take 30 to 45 min to walk to the entrance of the park.

Or you can forget about warming up your legs and take a rickshaw for 15 RMB to the entrance. It’s unlikely that you’ll find a rickshaw to drive you back to town from the entrance to Qianshi Shan and you probably have to walk back to town anyway.

There is a 20 RMB entrance fee. Count at least 2 to 3 hours to visit. It’s an ideal day-trip from Shaxi (沙溪) and an interesting alternative to hiking Mount Shibao (石宝山). Since there are very few rickshaw from the entrance of Qianshi Shan, you’ll also have the chance to see the old town of Jianchuan (剑川), which is also worth a couple of hours.

Lijiang, nestled in the northwest of Yunnan Province, is renowned for its stunning landscapes, rich cultural heritage, and, notably, its diverse mushroom offerings. Here’s a glimpse into the world of mushrooms in Lijiang:

Mushroom Diversity in Lijiang

Lijiang boasts a wide variety of mushrooms, owing to its favorable climate and diverse ecosystems. From wild-foraged delicacies to cultivated varieties, mushrooms play a significant role in local cuisine and culture.

Wild Mushroom Foraging

In and around Lijiang, particularly in the surrounding mountains and forests, wild mushrooms thrive during the rainy season from May to September. Locals and enthusiasts alike venture into the wilderness to harvest prized specimens such as matsutake (松茸), morel mushrooms, and various boletes.

Culinary Delights

Mushrooms are integral to Lijiang’s culinary scene. Restaurants across the city feature mushroom dishes, showcasing their flavors in soups, stir-fries, hotpots, and more elaborate dishes that highlight their earthy richness.

Markets and Festivals

Lijiang hosts markets where fresh wild mushrooms are sold during the peak season. These markets are vibrant hubs where visitors can explore and purchase an array of mushrooms, both familiar and exotic.

Cultural Significance

Beyond their culinary uses, mushrooms hold cultural significance in Lijiang. They are often featured in local festivals, where they symbolize prosperity, health, and the bounty of nature. Festivals like the Yunnan Wild Mushroom Gourmet Festival celebrate this cultural connection.

Mushroom Hotspots

While exploring Lijiang, visitors can find mushroom hotspots in local markets, specialty restaurants, and during seasonal festivals. These locations offer opportunities to taste and learn about the diverse mushrooms that thrive in the region.

Sustainable Harvesting Practices

Efforts to promote sustainable harvesting practices ensure that mushroom foraging in Lijiang supports local ecosystems and traditional livelihoods. Local communities often engage in responsible harvesting to preserve mushroom habitats for future generations.

Conclusion

Lijiang’s mushroom diversity, culinary traditions, and cultural celebrations make it a captivating destination for mushroom enthusiasts and food lovers alike. Whether enjoying a hearty mushroom hotpot or exploring markets filled with wild varieties, Lijiang offers a unique glimpse into Yunnan’s rich fungal heritage.

Unique Culinary Methods

Recommended Restaurants

Ama Yi Naxi Cuisine (阿妈意纳西美食)

Tuojiang Fish House (沱江鱼府)

Dreamer’s Salmon Restaurant (梦想家三文鱼餐厅)

Rainbow Fishery (彩虹鱼庄)

Cooking Method

Ingredients

• Main Ingredient: Free-range chicken (土鸡)
• Seasonings and Accompaniments: Ginger, garlic, chili peppers, salt, soy sauce, cooking wine, and other local herbs.

Steps

1. Preparation: Clean the chicken and cut it into bite-sized pieces. Prepare the ginger, garlic, and chili peppers.
2. Sauté: Heat oil in a clay pot or wok, add ginger, garlic, and chili peppers, and stir-fry until fragrant.
3. Cooking the Chicken: Add the chicken pieces and stir-fry until they are slightly browned. Pour in cooking wine and water to cover the chicken.
4. Seasoning: Add salt, soy sauce, and other seasonings. Simmer the chicken until it is tender and the flavors are well combined.
5. Final Touches: Add vegetables like potatoes or mushrooms if desired, and continue to cook until they are soft and the broth is rich.

Where to Try

• Yuquan Clay Pot Chicken (玉泉地道土锅鸡): Located on Minzhu Road, this restaurant is famous for its authentic taste and is a favorite among locals.
• Ninglang Fire Pit Clay Pot Chicken (宁蒗火塘土锅鸡): Situated in the ancient town, this place offers a traditional experience with a cozy atmosphere.

Unique Production Process

Unique Texture and Flavor

Rich Cultural and Folklore Significance

Nutritional Value

Where to Try

Origin and Background

Introduction to Black Goat Hot Pot

Hot Pot Introduction (火锅介绍)

Cooking Methods (烹饪方法)

1. Fresh Goat Meat with Radish (鲜羊肉配萝卜): Fresh goat meat is chopped into chunks and cooked directly in a pot, paired with radishes to absorb some of the gaminess and grease, resulting in tender and flavorful meat.
2. Braised Goat Meat (红烧羊肉): Fresh goat meat is braised with spices such as grass fruit (草果), star anise (八角), and fennel (小茴香), which eliminate the gaminess and enrich the taste.
3. Hot Pot (火锅): This is a popular method in Lijiang, where the goat bones are stewed to make the broth, seasoned, and served with dipping sauces. Most restaurants follow this approach, adjusting flavors with their unique techniques. A particularly outstanding method is using fish aroma to balance the gaminess of the goat meat, known as the “Fish Goat Fresh” (鱼羊鲜), earning widespread acclaim at places like Puji Black Goat (普济黑山羊) and Lijiang Fish Goat Fresh (丽江鱼羊鲜).

Hot Pot Locations (火锅地点)

• Yipin Yang (一品羊)
• Ashou (阿寿)
• Puji (普济)
• Ayidan (艾迪安)
• Alaqiu (阿拉秋)
• Yuanzhi (缘至)

Hot Pot Ingredients (火锅食材)

• Wild Mushrooms: Such as matsutake (松茸), porcini (牛肝菌), and agaric (鸡枞).
• Aquatic Herbs: Like yanghua (洋花), a flexible water grass.
• Tonghao Vegetables (茼蒿): Known for their unique taste and perfect match with goat meat.
• Wild Yam (野生山药): A favored vegetable among locals.
• Red-Skinned Potatoes (红皮土豆): Known as “Red Apricot Out of the Wall” (红杏出墙).

Introduction to “Dieshui” (迭水简介)

Structure and Courses

First Stage: Desserts

• Four dried fruits
• Four preserved fruits
• Five desserts (served with tea water, also known as snow tea)
• The ingredients remain unchanged, though the selection can vary with the seasons.

• Naxi-style cold appetizers (纳西式冷盘)
• Lijiang ham (丽江火腿)
• Pan-fried black rice noodles (煎黑米线)
• Jade water duck eggs (玉水鸭蛋)
• Board-grilled pork (板烤猪肉)
• Gaole leek (高山韭菜)
• Sesame blown liver (芝麻吹肝)
• Flavored bacon (风味腌肉)
• Temple boat dragon claws (寺庙龙爪)
• Full pear diced meat (整梨丁肉)
• Naxi milk fan (纳西奶酪)
• Spicy fried chili with dragon earth ginseng (辣炒龙地人参)

Second Stage: Cold Dishes

• White yun bean cake (白云豆糕)
• Braised palm (红烧掌)
• Lily circle (百合圈)
• Stewed chicken with fungus (菌炖鸡)
• Salad (沙拉)
• Larval carp (鱼籽鲤)
• Yun leg old dragon skin (云腿老龙皮)
• White cloud tip (白云尖)
• Chrysanthemum ringing (菊花响)
• Yun leg fans (云腿扇)
• Fried sesame (炸芝麻)
• Naxi sacrificial offering (纳西祭品)
• Stir-fried three Ding (炒三丁)

Third Stage: Cooked Dishes

• Big red meat (大红肉)
• Grilled fish (烤鱼)
• Butter tea (甜咸酥油茶)
• Copper gong pot steamed rice (铜锅蒸饭)
• Steamed noodles (蒸面)
• Lichun hot pot (立春火锅): Divided into eight layers from the bottom up, respectively:
  • Pork ribs (猪肋排)
  • Taro (芋头)
  • Galangal (高良姜)
  • Tofu (豆腐)
  • Leek roots (韭菜根)
  • Noodles (面条)
  • Vermicelli (粉丝)
  • Greens (青菜) (served with a spicy dipping sauce)

Historical Background

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