Yongsheng porcelain is the crystallization of traditional craftsmanship and modern high technology. Among its offerings, the mid- to high-end ethnic tableware features crystal-clear, dazzlingly translucent porcelain, with simple yet elegant shapes. The color palette includes vibrant yet refined underglaze colors that are rich and graceful without being gaudy; as well as pastel tones with strong ethnic characteristics that enjoy a high reputation. There are also spray-pattern decorations with clear imagery,...
This is a low-alcohol beverage with a fragrant, sweet and sour taste, known as “Sulima Wine” by the Mosuo people of Ninglang and the Pumi ethnic group. With an alcohol content of around 10 degrees, it has a light yellow color and contains various nutrients such as amino acids, carbohydrates, and vitamins. Its production process is simple: first, highland barley or sorghum is placed in a large iron pot…
Sanchuan Ham is produced in Sanchuan Basin, Yongsheng County, Lijiang, and is a renowned ham variety from western Yunnan. Although it is not as famous as Xuanwei Ham, its taste is no less exceptional—especially the “aged ham” that has been stored for one or two years. The entire process of raising the December pig to cutting and curing the ham follows a complete traditional craft. First, the December pig...
The preserved pork of the Mosuo people is a distinctive delicacy among the Mosuo families by Lugu Lake. Its unique flavor and preparation method are as mysterious and fascinating as Lugu Lake itself. Winter at Lugu Lake is incredibly beautiful. Although it gets very cold by the lake during this season, if you visit around the first day of the eleventh lunar month...
The Yi people in the mountainous regions of Heqing, Yunnan, are skilled at pickling wild vegetables, producing a wide variety of flavorsome and delicious preserved dishes. Moreover, each dish doubles as an effective remedy for treating illnesses. Come the tenth lunar month, it becomes the “golden season” for gathering and preserving wild greens. During this time, the hillsides are filled with people digging up wild vegetables, their laughter echoing through the mountains...
Duoliji Bu is a distinctive fruit snack made from crabapple fruit, which is sun-dried and produced in the Lijiang area. In Lijiang, the crabapple is called “Duoli.” The fruit is nearly spherical, slightly larger than a grape. It blooms in March and ripens in August. The skin is red, and the flesh is yellow. During processing, the fruit is cut in half. Duoliji Bu has a sweet and sour taste...
When you visit the beautiful Lugu Lake, simply step into any wooden house, and the hospitable hosts will offer you a bowl of Suilimaa. Suilimaa is a traditional home-brewed liquor made by the Mosuo and Pumi people. With a light orange hue, low alcohol content, rich flavor, and aromatic fragrance, it is nutritious and considered a fine hospitality drink among the Mosuo and Pumi. The sweet-tasting...
The Tilu Black-Bone Chicken is a dual-purpose breed, raised both for meat and eggs. It originates from three villages—Yingshan, Shuanghe, and Yushui—in Liude Lisu and Yi Ethnic Township, Yongsheng County, Lijiang City, Yunnan Province. It gets its name from the Tilu people, a subgroup of the Yi ethnic group who traditionally raise it. On January 15, 2010, the Tilu Black-Bone Chicken was included in the National Livestock and Poultry Genetic Resources List. Yongsheng County is located in…
Salmon is a specialty dish in Lijiang, Yunnan. Belonging to cold-water fish species from high-latitude regions, salmon is rich in unsaturated fatty acids, which can effectively lower blood lipids and cholesterol, helping prevent cardiovascular diseases. It also contains Ω-3 fatty acids, which are essential for the brain, retina, and nervous system,…
Yak meat hot pot is a specialty dish in Lijiang, Yunnan. The yak is a unique bovine species native to high-altitude, cold regions and is the mammal that lives at the highest elevation in the world. It has especially long hair, which helps it adapt to the harsh alpine environment. The "Lüshi Chunqiu" (a classic Chinese text) once recorded that “of all meats, the most delicious is the meat of the yak.” This shows that yak meat has been considered a premium meat since ancient times...
The Xiaoliangshan region of Ninglang is abundant in buckwheat, which is regarded as the "king of grains" among the Yi people. As a result, buckwheat pancakes have become a distinctive local delicacy. They are offered on altars, used in house-building and wedding ceremonies, and are always present at guest banquets. The Yi people bake these pancakes over fire ash (a mix of hot and cool ashes), and they can remain uneaten for ten days…
Also known as "wasabi" (Japanese transliteration), it is a cruciferous plant that can be grown in water or dry land. Wild wasabi grows in Yunnan, Sichuan, Guizhou, and other regions of China. Wasabi is an essential and important spice in the Japanese diet and has been used since ancient times by Japan’s upper class in making sushi, and as a condiment for eating raw…
Yongsheng Chenghai Lake spirulina is a specialty of Chenghai Lake in Yongsheng County, Lijiang City, Yunnan Province. It is a microscopic plant invisible to the naked eye that floats on the water's surface. Under a microscope, it appears bluish-green, unbranched, and filamentous, resembling a coiled spring—hence the name "spirulina." Spirulina is currently one of the most...
Chenghai Silverfish is a specialty of Chenghai Lake in Yongsheng County, Lijiang City, Yunnan Province. Originally the Lake Taihu short-snout silverfish species, it was introduced here in 1990. With tender flesh, milky-white color, and no bones, it is high in protein and low in fat, and also contains a variety of trace elements and calcium, making it a highly nutritious fish. The climate of the Chenghai Lake area is of the mid-subtropical type,...
Peng's Longevity Soup Pot Chicken The demands of a busy life, irregular routines, high stress, and excessive consumption of junk food are leading to malnutrition and other health threats for modern people; Longevity Soup Pot Chicken is a source of nutritional energy and the best health food. Regular consumption helps strengthen the body, nourish yin and beautify the complexion, slow aging, maintain youthful vitality, and boost immunity—it is the ideal health food for longevity.
Hekou's Three Delicacies Chenghai Lake is one of Yunnan’s nine major plateau lakes and the largest in both area and water volume within Lijiang City. It is renowned for its abundant aquatic resources, especially for producing natural spirulina. Originally an open lake belonging to the Jinsha River system, Chenghai was connected to the outside world via a river called the Chenghe. At the junction of the lake and river...
Yi people's rotating wine. The Yi people are fond of drinking, and everyone, regardless of age or gender, can drink alcohol. They prize strong liquor. For the Yi, “having liquor is having a feast,” while they pay little attention to the side dishes. When offering drinks, the host must be served with both hands. Even if the guest just takes a sip, the host will smile with satisfaction. When drinking, it’s common to pour the liquor into a large bowl…
White Melon Seeds from Phnom Penh come from a type of pumpkin commonly known as "Kanpi Melon." They are a specialty of Lugu Lake and are only produced abundantly in this region of China. The seeds themselves are pure white, with a unique golden-edged rim around the seed coat, resembling a traditional Mosuo garment trimmed with gold—hence the name "White Melon Seeds from Phnom Penh." These seeds are not only large, plump, and nutrient-rich…
Roasted corn — yellow ones taste better than white ones. It’s okay if they’re slightly burnt; that doesn’t affect the flavor and may even aid digestion, though it might also contribute to cancer risk. This kind of corn, roasted directly over charcoal, is widely available everywhere. No seasonings are added, making it a green and rustic food. A big bag costs one yuan, a small one costs fifty cents, and the older the corn, the more fragrant it is. In Ninglang...
Patterned rice cakes are made by boiling rice, pounding it into a glutinous dough-like consistency in a mortar, then shaping it into cakes using molds with decorative patterns. The cakes are steamed and set aside for later use. They are typically warmed over charcoal fire before serving and often served as an accompaniment to tea.…