Lijiang Cold Tofu

Lijiang Cold Tofu

　　“Lijiang Cold Tofu” is a traditional snack. It has a delicious taste, good chewiness, is tasty and inexpensive. The main ingredients include chicken pea flour, Chinese chives, mung bean sprouts, Sichuan peppercorn oil, chili oil, fried hemp seed flour, vinegar, soy sauce, ginger juice, mashed garlic, sesame oil, salt, and more. To make it, first soak the chicken pea flour in cold water overnight until softened, then grind it into a paste, filter out the residue, boil the paste, then add a small amount of raw paste or starch and stir until it becomes a thick, black paste. Pour this into a basin or similar container to cool, and it will become cold tofu. When eating, cut the cold tofu into thin slices about the thickness of a coin and roughly one centimeter wide. Place them in a bowl with pre-made cold Chinese chives, mung bean sprouts, and various seasonings, mix well, and it’s ready to eat. In winter, it can be cut into pieces, pan-fried until golden and served hot. It can also be used in various dishes such as stir-fried cold tofu with Chinese chives or pickled vegetables.

　　“Blown Pig Liver” is a traditional and essential dish served when the Naxi people entertain guests. Its preparation method is unique, and it has an attractive color and refreshing taste. The main ingredient is pig liver, combined with coriander, fried peanuts, salt, vinegar, chili oil, and sesame, all mixed together. Blown Pig Liver involves inflating a fresh pig liver during the lunar months of winter and early winter, then drying it in the sun. To prepare, the pig liver is boiled, cooled, sliced thinly, and mixed with the above ingredients and seasonings, stirred well, and served as a cold dish.