Lijiang

Smoked pork ribs are a delicacy of the Naxi ethnic group. They stem from ancient wisdom of preserving meat. After being cured and air-dried, smoked pork ribs develop a unique smoky aroma, rich and salty. The Smoked Pork Ribs hotpot is an extension of this dish, they are stewed together with various vegetables and mushrooms, offering a distinctive flavor that has become a specialty on Lijiang's winter dining tables.

Preserved Pig Carcass is a traditional preserved meat of the Naxi ethnic group. During preparation, marinated pork with salt, dry pepper, and other spices for several days, then air-dried or smoked until fully cooked. The pork is typically sliced and eaten raw or used in soups, preserving the original taste of the meat while offering a unique flavor profile.

Rice Sausage is a specialty dish of Lijiang. It primarily uses  glutinous rice and pig intestines as main ingredients. The rice is thoroughly mixed with spices and stuffed into pig intestines, then steamed to perfection. This dish combines the nutritional benefits of rice and meat, making it a traditional delicacy enjoyed during festivals and family gatherings in the Lijiang region.

 Lijiang Baba is an indispensable delicacy in Naxi festivals and daily life. In the making process,   fermented flour with yeast, and then filled with white sugar, sesame, or pickled vegetables. After kneading and frying in oil, it has a golden crispy crust with a soft, sweet, or savory interior. It offers a rich texture that locals and tourists alike deeply enjoy.

Naxi Roast Meat production stems from the unique roasting techniques of the Naxi people.  pork is selected and marinated with salt, peppercorns, and other spices, then roasted over charcoal or open fire. The meat's outer layer is crispy, while the inside remains tender and juicy. The aromatic taste highlights local festivals and hospitality in Lijiang.

Blown Pork Liver is a snack from the Naxi ethnic group. Traditionally, it is made from pork or beef liver, sliced and mixed with chili sauce, peanut sauce, minced garlic, scallions, vinegar, and other seasonings. Its name comes from the practice of lightly blowing on the liver slices to enhance their aroma.