Meat wine and egg wine

Meat wine and egg wine

　　Meat wine and egg wine are premium tonic foods favored by the Nu people. In the Nu language, meat wine and egg wine are called "xiā là" and "gǒng là", which translate to "meat-fried wine" and "egg-fried wine" in Chinese.

　　Meat wine and egg wine are made using chicken meat or eggs as a base to prepare the drink. Using chicken meat (you can also use wild game meat such as pheasant or lean meat from other animals) as the ingredient, first chop the meat into small pieces. Place butter or vegetable oil in a pot, and once the oil is heated, add the meat. Stir-fry until the meat turns yellow and crispy, then slightly lower the heat before pouring in the liquor. The amount of alcohol depends on the number of diners. Then cover the pot and let it simmer for about five minutes. Remove from the pot and eat the meat together with the wine. If there is no meat, you can also use eggs, following the same method—that’s called "gǒng là", meaning "fried egg wine".

　　This exquisitely prepared meat wine and egg wine is delicious, fragrant, with a well-balanced sweetness and spiciness, and also offers special health benefits such as nourishing the body and strengthening bones and muscles.