Sandieshui Food and Feast in Lijiang

“Dieshui”, a complete feast of the Naxi people, is named so because it uses three sets of differently sized tableware: six large bowls, six small bowls, and six plates, totaling eighteen dishes. Therefore, it is also known as “San Die Shui”. When hosting esteemed guests, the highest etiquette among the Naxi people is “San Die Shui”.

The meal is served in three stages based on taste. The first stage primarily consists of desserts such as rice cakes, preserved fruits, dried fruits, and fresh seasonal fruits. The second stage includes cold dishes, featuring Lijiang specialties like blown liver, cold rice noodles, as well as ham and dried tofu. The third stage focuses on cooked dishes, mainly steamed dishes that vary depending on seasonal ingredients, encompassing delicacies from the mountains and seas, local Naxi flavors, and specialty snacks. It can be considered a complete feast of Naxi cuisine.

San Die Shui originated in the late Ming Dynasty, flourished during the Qing Dynasty, and matured and developed to a higher level from the mid-Qing Dynasty to the Republic of China era. It is said that during festivals and celebrations, prominent officials, wealthy merchants, and local gentry would invite renowned chefs to be the main cooks.

Introduction
When hosting esteemed guests, the highest etiquette among the Naxi people is “San Die Shui”. The meal is served in three stages based on taste preferences. The first stage focuses on desserts such as rice cakes, preserved fruits, dried fruits, and fresh seasonal fruits. The second stage includes cold dishes, featuring Lijiang specialties like blown liver, cold rice noodles, ham, and dried tofu. The third stage consists of cooked dishes, primarily steamed dishes that vary with seasonal ingredients. This “San Die Shui” includes delicacies from the mountains and seas, local Naxi flavors, and specialty snacks, making it a complete feast of Naxi cuisine.

Structure
First Stage:
Fruit plate (13 plates), symbolizing the 13 peaks of Jade Dragon Snow Mountain (welcome gesture). Four dried fruits, four preserved fruits, five desserts (served with tea water (snow tea)), can vary with the seasons, while the ingredients remain unchanged.
Menu: Naxi-style cold appetizers, Lijiang ham, pan-fried black rice noodles, jade water duck eggs, board-grilled pork, Gaole leek, sesame blown liver, flavored bacon, temple boat dragon claws, full pear diced meat, Naxi milk fan, spicy fried chili with dragon earth ginseng.

Second Stage:
Gathering plate (13 bowls).
Menu: White yun bean cake, braised palm, lily circle, stewed chicken with fungus, salad, larval carp, Yun leg old dragon skin, white cloud tip, chrysanthemum ringing, Yun leg fans, fried sesame, Naxi sacrificial offering, stir-fried three Ding.

Third Stage:
Passionate plate (centered on hot pot) a total of 13.
Menu: Big red meat, grilled fish, butter tea (sweet and salty) copper gong pot steamed rice, steamed noodles, Lichun hot pot: divided into eight layers from the bottom up, respectively, pork ribs, taro, galangal, tofu, leek roots, noodles, vermicelli, and greens (served with spicy dipping sauce.