Big Meat Buns

Big Meat Buns

　　Buns are the most ordinary of things.

　　But in Lijiang, even buns are imbued with an enchanting, aged aroma. Take a closer look, and you’ll find that locals’ breakfast isn’t made up of Lijiang Baba or soybean noodles, but rather everyone holding a big bun. These warm, hefty buns have thick skins and even thicker fillings, costing just five mao each. In the mornings, next to the red shop doors or by the winding stone bridges, you’ll find an extra stove and a steaming pot on top — this is where buns and mantou are sold, though you won’t find any sweet ones here. Dip them in some Naxi chili sauce made with fresh chilies and seasonings — not very spicy, and quite tasty. If you want to try them, don’t be lazy; they’ll be gone by around 10 a.m. when the shops open.