Naxi Hot Pot

Naxi Hot Pot

　　Naxi Hot Pot is a signature dish from Lijiang in Yunnan Province. It refers to food cooked in a hot pot. The copper hot pot, exquisitely crafted, is a beloved utensil among the Naxi people. Naxi Hot Pot is a popular dish served to guests during cold seasons and enjoyed as a picnic meal during spring outings. The main ingredients include pork ribs, lean meat, fried meat, potatoes, soybean sprouts, arrowhead, carrots, taro, large leek roots, cabbage stems, leafy vegetable stems, vermicelli, bean starch sheets, tofu, and more than ten other items, along with seasonings such as ginger and tsao-ko. The preparation method involves layering potatoes, taro, carrots, arrowhead, and large leek roots in the hot pot first, then adding the pork ribs and rib broth. The hot pot is lit and simmered until the ingredients are partially cooked, after which soaked vermicelli, bean starch sheets, leafy greens, tofu, lean meat slices, and fried meat are added. It is ready to serve after about fifteen minutes of cooking.

　　The ancestors of the Naxi people loved drinking alcohol, and in northwestern Yunnan, there is a saying: “Lijiang’s bread, Heqing’s wine.” In Lijiang, gathering around a hot pot, sipping wine, chatting, and singing is a vivid portrayal of local life. In the past, most Naxi households had a hearth, and after a day’s work, family and friends would gather to enjoy hot pot and share stories. Over time, this tradition gave rise to the distinctive Naxi Hot Pot.