First of all, suck up the wine
Miscellaneous wine is brewed from highland barley. Firstly, take a certain amount of highland barley grains, generally 5 kg, 8 kg or 10 kg, put them in a large iron pot and add water to boil them to 80% maturity, put them in a dustpan to dry, put a certain proportion of distiller's yeast after cooling, mix well, and put them in a large iron pot for fermentation for three to four days. After smelling the wine, put it in the jar and add water. After standing for more than one day, you can take the juice and eat it. This kind of juice is called miscellaneous wine. Miscellaneous wine tastes sweet and refreshing, and it doesn't look intoxicating, but some of it is sweet and slightly bitter, indicating that the wine is strong enough, so it is better to drink less if it is not strong enough. Someone once wrote a poem on drinking and drinking, saying, "The grain is abundant in an altar, and the princes come here to bow their heads, and the five dragons hold Tianzhu to suck the Yellow River." It fully shows the charm and comfort of drinking. People in Bati, the upper half of Banmen Township and Taipingqiao Township in China like cooking and drinking. Every family has wine on weekdays, and friends and relatives are polite and worldly.
Second, Danba pig fat
Like delicious pork legs, pork fat is one of the local products of Danba. Tibetans and Qiang people living in the high mountains and semi-high mountains of China make pig manure in every household. Pig fat is made from pig fat. A pig cut off four "elbow tendons" to turn around and collar, and then cut off the rest from the back beam to make two pig fat fans and cook them in a pot of boiling water for half-cooked. After taking it out, straighten it with a wooden stick, freeze it in the open air for two nights and hang it in the sun to dry. Generally, every family has a fixed room on the second floor of Tibetan houses to put meat, and a shelf is set up in the room to put pig fat flat on the shelf, one for each person. Wealthy families can accumulate a certain amount of pig fat every year, and a few years later, it has filled a room.
Third, delicious pork legs.
Jia Rong is called "Ba Ami" in Chinese, and the delicious pork leg is one of the local products of Danba. In addition to the Heba Han nationality concentrated area, all other villages make fragrant pork legs. Every year in the twelfth month of winter, every household has to kill Nian pig and take fragrant pig legs. Xiang pig's legs are made of fat pig's four legs. The customs in different parts of Danba are different, and the practice of fragrant pork legs is also different. Panmunjom, Taiping Bridge, Geshizha, Bianer, Dandong, Wang Ba and Niexia were used to make bundles of delicious pork legs. For the convenience of airing, a part of the lean pork leg is cut off at Batty, Suopo and Zhonglu, and the thick part of the lean pork leg is cut off at Suopo and Zhonglu, but not cut off, and then the edge of the lean pork leg is hung into a ring with a wooden stick, which looks like a compass.