Lacquer wax magic food. Fugong, Gongshan, Lushui County and Lanping Bai Pumi Autonomous Prefecture all produce lacquer wax, especially In Fugong County. Lacquer wax, known to the local indigenous people as lacquer oil. It is an oil squeezed from the seeds of the sumac tree, which cools and solidifies into pieces, and the color is slightly lighter than yellow wax, so the trade name is also called lacquer wax. Lacquer wax is edible.
Gollum sake: Brewed with "Gollum rice" (made with cornmeal and soba noodles, resembling rice cakes). The method is to cool the grunt rice, mix it with wine koji and put it in a bamboo basket to cover it, and after a few days, it will smell of wine, or ooze out the liquor in a jar, sealed for ten days. When eating, first filter with a fence, mix with a little cold boiled water, add a little honey or sweetener, brew for a few minutes, both drinkable. This wine is sweet and mellow, and it is the best in the Nu wine, which can quench thirst and have the effect of nourishing and fitness.
Sour bamboo vegetables are a kind of young bamboo shoots growing in the mountains, dug out in early summer, peeled and cut into slices to dry vegetables (Dulong language called "Meihao"), soaked in hot water before eating, often used to stir-fry meat and make soup, delicious and refreshing. The sour shoots made are minced fresh bamboo shoots, beaten until soft, sealed in a bamboo tube, sealed with banana leaves, placed in a small spring stream dripping, fermented after a few days to become sour, taken out and dried to make sour bamboo soup, to quench thirst in the summer, is a suitable soup for summer.
Meat wine and eggnog are a high-grade tonic food preferred by the Nu people. Nu yu refers to meat wine and eggnog as "chic spicy" and "gong spicy", which translates into Chinese as "meat fried wine" and "egg fried wine". Broiler and eggnog are wines made with chicken or eggs as a primer. Using chicken (using lean meat from pheasants or other beasts) as raw material, first chop the meat into small pieces, put ghee or vegetable oil in the pot, wait for the oil to be refined, put the meat in, fry until it is yellow and crispy, slightly de-heat, and then pour shochu. The amount of wine is determined by the number of people who eat, and then cover the pot and simmer for about five minutes, take it out of the pot, and eat it with wine.