Lip-smacking southwest specialties
Print Edition
NO trip to Lijiang would be complete without sampling the local culinary specialties. The traditional dishes of the Naxi ethnic minority are based on fresh local fish, poultry, red meat and vegetables. They are married with the spiciness of Sichuan cuisine.
Among the signature dishes worth a try:
Clay pot chicken (姹介攨楦), also known as qiguoji, or steam pot chicken, is signature Yunnan cuisine that originated in Lijiang. This dish can be traced back to the Qing Dynasty (1644-1911), when a chef named Yang Li invented a special clay pot with a funnel in the middle. The chicken pieces are cooked to perfect tenderness, with herbal flavorings and ingredients like pine mushrooms. Because of the funnel, steam is captured and retained in the cooking vessel, which hastens the cooking process, concentrates the flavors and tenderizes the meat.
Yunxueli Restaurant (浜戦洩涓戒箣闃块『鍘ㄦ埧) is the place to go for authentic clay pot chicken. The dish served here features wild truffles, which give it a tasty, distinctive flavor. Xueshan fish is also a signature course. (108 Xingwen Alley, Qiyi St, Gucheng District)
Naxi barbeque (绾宠タ鐑よ倝) is made from pork belly, which is cooked to a crispy, non-greasy tenderness. This dish is very popular among locals. It is served during special festivals and celebrations, and also at the smallest street food stalls. It is traditionally eaten with local chili powder as an accompaniment. A glass of beer goes down well with this dish.
Try the No. 88 Snack Bar (88鍙峰皬鍚冨簵) for authentic Naxi cuisine. Opened in 1984, this diner offers signature dishes such as Naxi barbeque and Lijiang baba. It is clean and cozy, and best of all, moderately priced. (88 Wuyi St, Xingren Upper Section)
Lijiang baba (涓芥睙绮戠矐) is a pancake-style bread that originated with the Naxi people. Its crispy texture encases a wide variety of diverse fillings, including black sesame and walnuts. Savory baba is equally popular in sweet forms. The best baba in Lijiang is said to be from a vendor’s stall near the Mufu Mansion in Chongren Lane, where more than 20 flavors are offered at 3 yuan each (47 US cents).
Preserved spareribs hotpot (鑵婃帓楠ㄧ伀閿) is a traditional cuisine served at local feasts and during Spring Festival. It is different from the Mongolian and Sichuan hotpots because it has a clear broth that preserves the original flavor of the preserved ribs. Because of Lijiang’s temperate climate, this hotpot dish is served all the year around.
Lao Dao Fang Private Kitchen (鍞犲彣鍧), located in the Gucheng District, is especially famous for its spareribs hotpot, which comes at a reasonable price. (Near Bulingdang Lane at the Ancient Stone Bridge on Wuyi St)
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