Buckwheat Pancakes

Buckwheat Pancakes

　　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 fresh for ten days to half a month without spoiling. When served with winter honey, the bitter-sweet taste is refreshing and leaves a lasting aftertaste. Nowadays, the Lijiang area utilizes buckwheat from the Xiaoliangshan and Laojunshan mountains to produce a variety of products such as buckwheat wine, buckwheat cakes, and buckwheat threads, all of which are quite popular with consumers.

　　Research shows that buckwheat is rich in protein, fat, and various minerals and vitamins that offer health benefits, along with multiple amino acids. Rutin is a unique component found in buckwheat (especially bitter buckwheat), known for its ability to soften blood vessels and lower blood lipids. It is effective in preventing and treating cardiovascular diseases and high blood pressure, with an overall effectiveness rate of 93% in controlling and treating diabetes. Additionally, it aids digestion, relieves stagnation, and clears heat.

　　Buckwheat has a cool, refreshing, pure, and fragrant taste. It also contains a variety of amino acids needed by the human body, which help strengthen the body and treat diabetes, though its flavor is slightly bitter. Honey is sweet and helps promote saliva production, resolve phlegm, clear heat, and detoxify. In spring, when flowers bloom and honey is abundant, freshly baked or pan-fried buckwheat pancakes are served with honey scooped directly from the honeycomb, wrapped in leaves about the size of a cow’s ear, and then dipped into the pancakes.

　　Buckwheat thrives in cold climates and poor soil, with a short growth period, and was traditionally cultivated as food or fodder. In recent years, due to the nutritional, health, and medicinal value of its seeds, it has gained attention and is hailed as a "longevity food."