It was called Yongzi in ancient times. It began in the Tang and Song Dynasties and flourished in the Ming and Qing Dynasties. There is a record in Xu Xiake's travel notes that "the chess pieces come from Yunnan and Yongchang people are the best". It is characterized by firmness but not brittleness, never fading, soft refraction and no glare. Bai Zi is crystal clear and green; There is blue in the black spots and green in the blue. Yunzi is heavy and flat, with strong sound, warm in winter and cool in summer. It is mass-produced by Yunnan Weiqi Factory and exported to Japan and other countries.

2 Morchella (Yunnan)

Morchella, also known as dictyophora indusiata, is a rare edible fungus unique to Yunnan. Morchella yunnanensis is mainly produced in Lijiang, Diqing and other places in the northwest of Yunnan, and grows in coniferous broadleaved forest land or forest edge grass above 2000 meters above sea level. It has a dark green hat, a snow-white handle and pink volvox. There is a delicate white mesh skirt at the top of the stalk, which is named after it looks like a lamb belly.

According to the determination, Morchella contains 20% crude protein, 26% crude fat, 38. 1% carbohydrate, and various amino acids, especially glutamic acid. Morchella is a nutritious musical instrument and condiment. It is not only a rare dish in a senior banquet, but also has a good curative effect on diseases such as hypertension, hypercholesterolemia and abdominal fat. Morchella is the longest edible fungus in Yunnan, which can be harvested in late spring and early summer. In recent years, people in mountainous areas of Lijiang actively harvest the export of Morchella, making it a new way to increase income and earn foreign exchange.

3 Chenghai Fish (Yunnan)

There are many kinds of Chenghai fish, mainly big carp, shad, pressure shad, red-winged fish, dinggou fish, and recently introduced whitebait.

Big carp is big and fat, with rich head fat and tender meat. When the water in the pot is boiled, add fresh fish and add seasonings such as onion, ginger and pepper to serve. It tastes extremely delicious.

White herring's eyes are like red agate, and its body is round and long, and its scales are soft and nutritious, which has a good nourishing and strengthening effect on those who have not recovered from a long illness. Every rainy season, pomfret swim against the flood in the mountain stream, and people dig ponds in the ditch to set up cards to catch them. The fish they catch is called Shuikou pomfret.

In recent years, pressure minnows are almost extinct, while red-winged fish actually thrive. It eats whitebait and seaweed cultured in Chenghai, which are huge and full of fat. This kind of fish is delicious whether cooked or fried.

Chenghai whitebait, originally a species of whitebait in Taihu Lake, was introduced in 1990. Its meat is tender, creamy and spineless. protein is high in fat and low in calcium, so it is a fish with high nutritional value.

Chenghai fish is pure and pollution-free, and all kinds of fish are excellent dishes for entertaining guests. They are not only sold well in Yongsheng market, but also exported to Lijiang, Ninglang, Huaping, Ferry and other places. Chenghai whitebait has an annual output of about 900 tons, which has become a major specialty of local exports.

4 Tie-dyed cloth (Yunnan)

Tie-dyed fabric is a kind of traditional dyed fabric produced by Bai people in Dali prefecture. It uses local indigo as the dye, and artificially binds the primary color white into various patterns such as "Eight Diagrams", "Butterfly Disc", "Three Pagodas Reflection" and "Plum Blossom", and then cold dyes it in the dye solution for eleven times, and then unfolds it to obtain the pattern of white flowers with blue background. Characterized by simple and generous color, not easy to change color. Can be used as clothes, indoor windows, door curtains, tablecloths, wall hangings and other decorative materials, but also can be used to make commemorative bags, towels and other tourist souvenirs, widely praised at home and abroad.

5 Sulima Liquor (Yunnan)

This is a low-alcohol sweet and sour drink, which is called "Sulima wine" by Mosuo and Pumi people in Ninglang. Its alcohol content is about 10 degree, its color is light yellow, and it contains amino acids, carbohydrates, vitamins and other nutrients.

Its production process is simple. First, put highland barley or sorghum into a large iron pot and cook it with low fire, then pour it into a large dustpan to dissipate heat and cool down, then mix it with wine grains prepared by local Chinese herbal medicines, then pour it into a large grass cellar for fermentation for two or three days, then seal it in a large pottery pot and place it near a fire pit at a suitable temperature. After about ten days and a half, drill holes and stir at the seal of the spout.

This water wine can not only refresh the stomach, stimulate appetite, but also promote fluid production and relieve fever. It is the favorite drink of Pumi and Mosuo people.

6 Green thorn fruit oil (Yunnan specialty)

In the 1920s, Dr. Joseph Charles Francis Rock, a famous Austrian-American botanist, lived in Lijiang for 27 years and introduced Shangri-La and Dongba culture to the western world. At the same time, he was pleasantly surprised to find that in the deep mountain canyon next to Yulong Snow Mountain and Lugu Lake in Lijiang, when everything withered in the cold winter, only one strange plant, the green thorn fruit, produced beautiful flowers and showed them to the world.

Green thorn fruit oil is a kind of good natural nutritious vegetable oil, which is squeezed by Lijiang Grain and Oil Trading Company from the wild green thorn fruit growing on the hillside at an altitude of 2000-3000m in ninglang county.

Local ethnic minorities can live long after eating the oil of thorn fruit for a long time. Over 80 years old, they can also take part in labor or hunting and worship thorn fruit as a sacred object. It is the first time for Zanthoxylum bungeanum pure natural high-grade edible oil to enter people's lives at home and abroad. Modern scientific research has confirmed that Nitraria oil is rich in vitamin E, vitamin A and unsaturated fatty acids harmful to human health, and its composition is very close to human lipid. Nutritionists call it "edible cosmetics" and "a new source of essential fatty acids for human beings". Long-term consumption plays an important role in treating hyperlipidemia, lowering cholesterol and preventing cardiovascular diseases, and can lead to health and longevity.

In addition, mosquito bites in midsummer cause skin ulceration and inflammation, and rubbing with green thorn fruit oil has a good anti-inflammatory effect; Applying pepper oil in winter can make skin moist, tender and smooth, and can also effectively prevent frostbite.

7 Wumei Spring Tea (Yunnan Specialty)

Wumei Spring Tea is produced by tea factory in Yongxing Yi Township, Huaping County. It is refined from the big leaf tea planted on the ebony river in the mountain fog. The tea research department of Yunnan Province identified the contents of various components as follows: water 5.87%, water extract 44.42%, catechin 133.2 1mg%, tea catechol 32.0 1%, amino acid 3052.96mg% and caffeine 4.01mg.

Huaping Wumu River has a high terrain and a warm and humid climate. "There is fog everywhere in the morning and evening on sunny days, and there are mountains and clouds everywhere on rainy days." There is also fertile soil rich in organic matter, which is especially suitable for the growth of tea trees and can improve the content of various effective components in tea, so it is of high quality. "Wumuchun" tea has the characteristics of green color, fat strip, sweet aftertaste and long aftertaste after drinking, and has won the provincial silver tassel award.

8 Dongba tapestry (Yunnan specialty)

Dongba tapestry, a craft product of Lijiang Wool Mill, is made of fine local wool, mostly with yellow and white wool as the background and black wool as the pattern, and is composed of Naxi ancient Dongba calligraphy and painting and a pattern that symbolizes good luck and beauty. This product has obtained a patent for design.

In addition to tapestries, the factory also has high-quality products such as carpets, woolen fabrics, plaid carpets and high-grade moth-proof pure wool quilts, which are exquisite and durable and have local ethnic characteristics, and are favored by Chinese and foreign merchants. The factory now has a production line with an annual output of 654.38+ 10,000 meters of wool fabrics, with an annual output of 3 to 5,000 square meters of pure wool handmade carpets.

9 Buttered tea (Yunnan)

Buttered tea is the main way of drinking tea for Naxi, Mosuo and Pumi nationalities in Lijiang. The first thing after getting up every morning is to boil water and beat butter tea, which has become a major feature of their diet.

Butter is extracted from milk and has high nutritional value. Buttered tea is a kind of beverage with butter as the main raw material. The production proces is as follows: first, that housewife concentrate the fresh milk squeezed from the old cow in the morning in a wooden barrel, then pours it into a slender wooden barrel with a height of about 1 m for several time, and then vigorously stirs it with a wooden blender until the milk fat is separated from the milk residue and floats on the surface; Then take out the milk fat, put it into another wooden basin filled with clear water and knead it vigorously. When the milk fat is kneaded and coagulated into cakes, pack it according to the weight of one catty of cakes. When eating, first put the tea leaves into a teapot and simmer, then cut the ghee into a small rope, put it into a wooden barrel with a length of about 1m and a diameter of about 10cm, and add seasonings such as salt, sesame, peanuts, walnuts and eggs. Pour in the simmered tea leaves and hit them repeatedly with a stick with a perforated cork at the top until the tea leaves, ghee and spices are mixed.

Buttered tea is milky white in color and rich in aroma. Three bowls in the morning, refreshed and chilled. For beginners, the first smell is unbearable, the second is mellow and delicious, and the third is unforgettable.

10 Baisancha (Yunnan)

Sancha, a Bai nationality, is called "Shao Daozhao". This is a dramatic way of drinking tea, in which the host and guests express their feelings and wish happiness. Drinking three teas was originally the wish of the elders to the younger generation when Bai people were studying, learning arts, doing business and getting married. Nowadays, the application scope is expanding day by day, and it has become the custom of drinking tea when Bai people celebrate and welcome guests.

In Sancha, a Bai nationality, it used to be the elders in the family or clan who served tea. Now there are also young people offering tea to their elders. When making three kinds of tea, the method of making each tea and the raw materials used are different.

The first kind of tea, called "poor tea", implies the philosophy of being a man: "If you want to succeed in your career, you must first suffer hardships".

The second kind of tea is called "sweet tea". When the guests finish the first tea, the host will put the tea in a small sand pot, bake the tea, and then cook the tea. At the same time, a little brown sugar, milk fan, cinnamon and so on. Will have to put in a small handle until the boiled tea soup is complete.

The first three kinds of tea are called "tea without aftertaste". Although the method of making tea is the same, only the raw materials put in the small handle are replaced with appropriate amount of honey, a little fried rice flower, a little pepper and a pinch of walnut kernel, and the tea capacity is generally six or seven minutes full. When you drink the first three kinds of tea, you usually shake the cup to mix the tea soup and seasoning evenly. When your mouth is "whirring", drink it while it is hot. This cup of tea is sweet, sour and bitter, with various flavors and endless aftertaste. It warns people that everything should be "memorable" and remember the philosophy of "bitter before sweet".

1 1 Crossing the Bridge Noodles (Yunnan)

Rice noodles are called rice noodles in Guangdong and dried noodles in Guangxi. Rice flour is made of high-quality rice by fermentation, pulping, filtration, cooking, extrusion, cooking and other processes. Rice noodles are slender, white and elastic, and can be eaten in various ways.

"Crossing the bridge rice noodles" is one of the snacks with Yunnan flavor. It is delicious and famous for its unique way of eating.

Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice.

Crossing the bridge rice noodles, with its exquisite soup, unique eating method, sweet and fragrant taste, salty and light, has become a unique flavor snack in Yunnan. Crossing the bridge rice noodles are mainly made of soup, sliced meat, rice noodles and seasonings. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish, and put them in a small dish; Rice noodles are white and tough. At the same time, there are pea tips, yellow-bud leeks and tender spinach. When eating, put the soup in a big "sea bowl" and add monosodium glutamate, pepper and cooked chicken oil. The soup is so thick that there is no heat in the bowl. When the soup is served, pigeon eggs is scooped into a bowl, and then the meat slices are dipped into the soup and gently stirred, and instantly become as white and tender as magnolia slices. Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil. The red, white, yellow, green and yellow in the bowl reflect each other, and the strange smell makes people appetite.

Cross-bridge rice noodles are called cross-bridge rice noodles because when eating rice noodles, rice noodles form a continuous "bridge" between two bowls, hence the name; There is an interesting legend about a master: in ancient times, there was a scholar who was studying on an island in Nanhu, Mengzi, and his virtuous wife sent him meals, which were long and often cold. One day, she brought a can of chicken soup, which was still warm when she got there. It turned out that the thick chicken oil protected the hot air. Inspired by this, she often cooks chicken soup and rice noodles for her husband. She crossed the bridge in the lake when delivering food, so some people called it "crossing the bridge rice noodles", which was a beautiful talk for a while.