Lijiang Baba

Lijiang Baba

　　Located on the southwestern frontier of China, Lijiang is home to the industrious Naxi people. Through long-term life practices, the Naxi have created a variety of foods, among which Lijiang Baba is especially famous in western Yunnan and is often praised alongside Heqing wine in the saying “Lijiang Baba and Heqing Wine.”

　　　　About Lijiang Baba

　　　　Lijiang Baba is a distinctive food of the Naxi people with a long history, even mentioned in the Ming Dynasty travelogue “The Travel Diaries of Xu Xiake.” One of its features is its excellent color, aroma, and taste. The main ingredients are finely milled wheat flour from Lijiang, mixed with clear spring water from the Jade Dragon Snow Mountain to form the dough. The dough is spread on a marble slab brushed with vegetable oil, then rolled into thin sheets, spread with melted fat, and sprinkled with ham crumbs or sugar before being rolled into a cylinder. The ends are folded and pressed flat, and the middle is filled with seasonings such as sesame and walnuts. It is then cooked over low heat in a flat-bottomed pan until golden brown. There are both salty and sweet varieties, allowing you to choose according to your preference. With its golden color, fragrant aroma, and crispy, delicious taste, it pairs wonderfully with a cup of buttered tea. In the Old Town’s Sifang Street, there are many shops specializing in Lijiang Baba, mostly run by adult women who possess skilled techniques and exquisite craftsmanship. Their businesses thrive with a steady stream of customers.

　　　　The second characteristic of Lijiang Baba is that it does not easily spoil or lose flavor. Even after being made and left for several days, it will not mold. Whether you take it on a long journey or give it as a gift to friends and family far away, you don’t need to worry. When the time comes, just steam or fry it briefly, and it will still be crispy and sweet. In the past, Lijiang Baba was used as provisions by caravan merchants precisely because it would not spoil or lose flavor even after many days, making it highly favored by travelers.

　　　　Ingredients

　　　　High-quality potatoes should be large, plump, and evenly sized, with crisp, clean skins free of hair roots and dirt; no dry scars or rough skin, no lesions; no insect bites or mechanical damage; not wilted or softened, and without a fermented alcohol smell; the tubers should not sprout or turn green.

　　　　Ingredients

　　　　 Fragrant rice 50g, nothing else required.

　　　　Seasonings

　　　　2 teaspoons honey, 2 teaspoons sugar.

　　　　Method:

　　　　(1) Roast the sesame seeds until golden, then mix with sugar, 20g lard, and rose candy (rose essence can be added if rose candy is unavailable). Set aside.

　　　　(2) Mix 1g baking soda with an appropriate amount of water, then stir into the flour. Knead the dough into a long strip on the cutting board, roll it out thinly and long, then evenly spread 60g lard on top. Roll it into a tube, then cut into 10 sections.

　　　　(3) Flatten each dough section, wrap in the prepared sweet filling, and roll into round baba about 15cm in diameter—make 10 in total.

　　　　(4) Heat a flat-bottomed pan over medium heat until 70% hot. Brush the surface of the baba with lard, then place them in the pan. Cook for 3–5 minutes, flip, and continue cooking while brushing with lard and flipping every so often. They’re ready to serve in about 15–20 minutes.