In 1253, Kublai Khan crossed the river with the help of Ge Nang and crossed the Ashu Mountain, leaving behind a vigorous "Yuan Cross Ge Nang", and now, in addition to visiting the ruins of Ge Nang Du, the unique taste of this place is found in the diet of Fengke.
The Ge Nang Feast, taken from the story of "Yuan Cross Ge Nang", retains the pipa meat, original ham, stewed whole lamb, spicy and fragrant lemon chicken and other dishes that entertained the Yuan army at that time. Supplemented by Fengke's local specialties and seasonal dishes, a table of special diets with cultural connotations and local personalities has been formed.
The large fan of pipa meat of the leather bag feast
Pipa meat is also known as pork belly. After slaughtering the fat and strong earth pigs in the dry and hot valley areas along the Jinsha River, the Naxi, Mosuo and Pumi people remove the internal organs, remove the bones, sprinkle salt and peppercorns in the abdominal cavity, and after suturing, they are dried and marinated to make whole pork bacon, which is called "pipa meat" because of its appearance resembling a pipa.
In Fengke, pork belly is also a major dish for entertaining distant visitors. Grill over a fire to remove excess hairs while also allowing the skin to crisp, then rinse with hot water. The best pork belly, after being grilled and washed, already has a seductive red color. When making it, in order to achieve a degreasing effect, cranberries were also added.
The whole lamb stew of the leather sac feast
This dish is made from local black goats, the meat is tender and the soup is clear, which preserves the unique fresh flavor of the lamb to the greatest extent. Sixty or seventy pounds of mute sheep, after the skin is peeled off to make leather sacs, the lamb is stewed in a large pot.
Select the lamb in each part, cut it well, wash it, put the onion, ginger and pepper in the pot to remove the fish, wait for the blood foam to float, fish out and wash the lamb, sit in another pot of water, and cook it again.
Lamb in Fengke is second only to pork belly, Fengke people will raise sheep, but also like to raise sheep, before, no matter the big things and small things, there are mutton on the table, and most of them appear on the table in a stewed way.
The blood of the sheep in the feast of the leather sac
This dish is the third belonging of the sheep in the Bongke family.
The ingredients are chopped mutton oil, sheep intestines, and sheep blood. Put the chopped mutton fat into the received sheep blood, add salt to taste, remove the green onion and leek minced, and constantly add the right amount of water during the stirring process to make the sheep blood tender and smooth. This is a very testing process, the water is less, the sheep's blood is hard, the water is more, and the sheep's blood becomes a pot of blood.
People often use the sheep intestine trail to describe the roughness and danger of the road, and when the sheep intestine becomes a dish, the rugged characteristics have not decreased. After injecting the mixed sheep's blood into the sheep's intestines and simmering in the pot, it is necessary to hold a thin needle next to the pot and poke holes in the blood intestines and deflate them. Without this step, the blood sausage would explode and eventually turn into a pot of blood.
Spicy lemon chicken of the Leather Capsule Feast
It is made from Bongke's most famous ingredient, green peppercorns.
Fengke Town is located in the easternmost part of Yulong County, the town has a large altitude difference, the temperature is distributed vertically, and it is a three-dimensional climate integrating alpine mountains, mountainous areas and Jinsha River Valley. In such an environment, it has created a full, bright color, pure hemp taste, high hemp degree, and strong fragrance of Fengke green peppercorns.
This dish is made from local stilt pheasant, cooked whole chicken, and is mixed with local wild large fruit lemons, plus green peppercorns and millet peppers that have been stimulated in hot oil, which are fragrant and refreshing.
It is rumored that Kublai Khan also successfully crossed the Prince Pass with this dish, so this dish also has a proud name - Ah Brush Prince Chicken.
Yuan cross leather sac of the leather sac feast
In addition to the above dishes, there are also green vegetables and tofu made from spring vegetables and autumn soybeans in the leather capsule feast; spicy dumplings fried with mashed potatoes, local tofu, walnut oil, green peppercorns, etc.; beef head rice with a unique flavor with pork belly; and ham, one of the three major delicacies of Fengke... Each dish reflects the full use of local ingredients, and behind each dish, there are "stories of food composition".
When it comes to food, words are always pale, and the food hidden in cities and towns is by no means limited to this. We like to taste because it's fun, because we have an addiction to food and we also have an emotional dependence.
What other delicacies have you eaten?
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Source: Palm Jade Dragon