Lijiang bacon pork

Lijiang ribs chafing dish is one of the traditional cuisines of Lijiang in Yunnan. Many people do not know the origin of this dish. It is a third main dish of "three overlapping water" in the Naxi dish. Three water is the same as Naxi Manhan full banquet, only the most honored guests feast on this dish. According to legend, when Xu Xiake traveled to Lijiang, the Naxi chieftain used 108 "three overlapping water" to entertain him.

Lijiang ribs chafing dish is one of the traditional cuisines of Lijiang in Yunnan. Many people do not know the origin of this dish. It is a third main dish of "three overlapping water" in the Naxi dish. Three water is the same as Naxi Manhan full banquet, only the most honored guests feast on this dish. According to legend, when Xu Xiake traveled to Lijiang, the Naxi chieftain used 108 "three overlapping water" to entertain him.

Lijiang bacon and bone hotpot is a kind of pork ribs cured by soil, stewed in a casserole, and usually served with fresh vegetables: mint, leek root, tomato, celery, potato, wild mushroom, mushroom, Radix isatidis, noodles and so on. It is seasoned with local dipping water, fresh and rich, with fresh meat, but the more delicious it is. With local rice wine, the taste is self-evident. In Yunnan cuisine, it can be called Jiapin.

Lijiang bacon ribs can effectively blend meat flavor and bone flavor, so that the flavor factors after curing and drying can easily be distributed to the soup, and soup is an important part of the hot pot, so no matter what dishes are hot in the pot, the hot pot is melted with bacon ribs rich fragrance, which is fragrant and pure flavor.

Lijiang's unique climate and natural green environment give it the conditions for making high-quality ribs. The pickled Lijiang ribs should be selected with special local pork ribs. * with salt, chili, spices and other pickling, it can be dried in a cool, dry place for more than 10 days.