Local Cuisine
Duck in soy sauce is a well-known dish in Shanghai, which fully embodies the characteristics of the local dish "thick oil and red sauce". Cut into pie
Water bracken is a type of bracken. Clean and blanch the picked water bracken, then rinse in cold water, take out and cut into sections for later use.
People in Lijiang have always loved butter tea, and the aroma of oil makes the locals love it even more. Butter tea, which belongs to the local specia
Nanmi is a Dai language, which is actually a kind of sauce. The main raw material is tomato, mixed with green onion, garlic, millet pepper, etc. It is
Raw hide, that is, the pigskin and the part two or three inches below it. The top-quality hides are especially famous in Erhai Lake. The golden-yellow
If rice noodles are an indispensable part of Yunnan, then Liangji rice noodles must be the leading star in Dali ancient city rice noodles. The cooked
Highland barley wine, called "Qiang" in Tibetan, is made from highland barley, a major grain produced on the Qinghai-Tibet Plateau. It can be divided
Sweet fermented grains, one of the local street snacks in Lanzhou, are fermented to make their taste similar to fermented glutinous rice. The finished
There are kebabs everywhere, but Jiayuguan’s kebabs are must-try. The seemingly ordinary kebabs are grilled with great care. The fat and lean meat ske
There is a very interesting roast meat in Jiayuguan called Nang Hang Meat, which is roasted in the pit with the leftover charcoal from the roasted naa