Lijiang Snacks: A Foodie’s Must-Try!

📍 Lijiang · 👁 1 reads · ❤️ 78 likes

It’s the season of warm spring and blooming flowers in Lijiang. Amid the vibrant, flowery melody of spring, taste buds awaken with the rhythm of the season. Life goes beyond poems and distant dreams—there’s always an endless array of new delicacies to enjoy, pleasing to the eye and whetting the appetite. Savor spring, cherish nature, and relish every bite. Camel Bells – I’m waiting for you in Lijiang. Step into Lijiang and savor its flavors!

Recommended Lijiang Special Snacks

As you approach Lijiang, the folk atmosphere surrounds you. The golden hue of Lijiang baba immediately evokes the gentle spring sunshine—warm but not scorching, utterly comforting. Lijiang baba comes in two flavors: sweet and savory. I personally recommend the savory one! Made from wheat flour, sugar, ham, and other ingredients, its golden, crispy, and fragrant layers pair perfectly with Lijiang butter tea. Oh my god, the aroma is incredible! One bite of baba followed by a sip of butter tea—absolutely unmissable. Savor it, really savor it!

Chickpea jelly is a famous Lijiang specialty, served either cold or hot. On a scorching summer day, a bowl of chilled chickpea jelly is perfection—smooth and silky! Simply toss the jelly with red chili (though it’s fragrant even without), Sichuan pepper, scallion, vinegar, and other seasonings. The fragrance alone stops you in your tracks, and tasting a bowl is simply, simply, simply divine!

Yunnan’s 18 oddities: roasted rice cake. As the saying goes, “Yunnan has 18 oddities, and one is grilled rice cakes.” Red sauces, green vegetables, yellow peanut powder, and white dough—grill, spread, roll, and bite. Rich, savory, and refreshing. Made by pressing cooked rice into thin cakes, then grilling them over charcoal. Slather on your preferred sauce, sweet or savory, add shredded potato, ham sausage, fried dough sticks, or other fillings (you can customize to your taste). Oh, just describing it makes my mouth water. I must grab another one, stuffed with all my favorites—pure temptation.

This is a celebrated Lijiang flavor. Made with pig’s blood, rice, and a blend of spices, then stuffed into cleaned pig intestine. When ready to eat, slice a small section thinly and either pan-fry or steam. I find both methods delicious. If you like chili, sprinkle a bit on while savoring (the finished color is quite dark, but don’t be put off—you have to try it).

Rice noodles are a common snack in Yunnan, prepared in countless ways, but I still love crossing-the-bridge rice noodles the most—all because of the broth. Its base is simmered from pork bones, chicken, duck, and more, creating an exquisitely savory soup. Be careful not to get scalded by the steamless broth: the soup is absolutely boiling hot, sealed with a layer of goose fat that traps the heat and keeps it piping ready for blanching vegetables and warming the noodles—truly experiencing the “bridge.” To prepare, add an assortment of prepared vegetables into the goose-fat-covered scalding broth, then dip briefly blanched rice noodles, and finally season to taste. You can dig in… (I recommend sipping a little pure broth before adding condiments to appreciate the original flavor—the soul of crossing-the-bridge noodles! One critical tip: the soup is extremely hot, so watch out!)

Fine wine in luminous cups, tofu with scallions piled high. How many adore tofu’s delicate, melt-in-the-mouth, mousse-like smoothness. Fresh, tender tofu encases rich soy milk; pan-fry until golden on both sides, then sprinkle with scallion and cumin. Look closely: crispy outside, tender inside, with an irresistible aroma. One bite fills your mouth with satisfaction.

Spring warms, everything revives, but damp chill persists. Just as the saying goes: spring rain makes a foodie’s day! In this rainy season, how can you not warm up with a bowl of butter tea? In many parts of Lijiang, the main tea-drinking method involves churning butter and strong tea together in a special bucket repeatedly. The first sip may strike you as “odd,” but with a hint of fragrance. By the second sip, fully accustomed to that peculiar note, your mouth is filled with the distinctive, rich, mellow flavor of butter tea—completely captivated by its uniqueness.

Naxi rice cake, also called thousand-people cake, is a pastry unique to Lijiang. Layer by layer, finely sifted flour is steamed, then coated with a layer of brown sugar syrup and sprinkled with sesame seeds. A full steamer of cake is carefully cut into small pieces; eating it brings a real sense of fulfillment. It’s even better paired with a glass of water or your favorite drink.

After tasting so many savory snacks, maybe you’re feeling a bit overwhelmed. Fancy trying a Lijiang specialty dessert? Your taste buds are in for a treat. Savor the world’s goodness on your tongue. Lijiang special dessert: Naxi candied fruit. Made by simmering plums, kumquats, hawthorn and other fruits with honey, occasionally vegetables too. There are many varieties, sweet but not cloying. In traditional Naxi homes, making candied fruit is a custom, served to entertain friends and relatives. Sharing food also shares heartfelt sincerity with guests.

Times are improving, and after all your hard work staying home, are you ready to plan an outing? Since you’ve decided to roam the world, don’t miss Lijiang in spring bloom and its pure-hearted folk traditions. Above all, don’t miss the authentic taste of Lijiang!

Travel Directory

1. Lijiang Baba

2. Chickpea Jelly

3. Yunnan Roasted Rice Cake

4. Rice-Stuffed Sausage

5. Crossing-the-Bridge Rice Noodles

6. Crispy Stuffed Tofu

7. Butter Tea

8. Naxi Rice Cake

9. Candied Fruit

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