Zhaotong Featured Food:
Corn wine, which has a long history of hundreds of years, has to be brewed through an old and complex set of procedures according to a special secret recipe handed down from ancestors: panning, steaming, fermenting and finally distilling. The raw materials for the wine come from a kind of high-quality corn called Small Golden Corn which is a local speciality, and the water for the wine contains many kinds of minerals. Such advantaged natural conditions make the wine pure and mellow, and you will not get drunk even if you have drunk too much.
Qiaojia Small Bowl Of Brown Sugar
Qiaojia small bowl of brown sugar, usually called Sugar Bowls, is made in indigenous method in workshops. The small bowl of brown sugar is sculpted simple and elegant with unique packing. The sugar is hemisphere-shaped with a hollow on both sides and is called one petal. Two sugar petals meet and become one “orange” which is called one He. One He weighs about 50 grams and is tied up in robur leaves. Every ten He are packed into a column in sugar cane leaves and this makes one Ba which weighs about 500 grams. This way makes it water-proof, convenient and old-timey at the same time.
Wine Savory Worms
Wine savory worms are one of the specialities of Suijiang, and move the worms is the patent of the people in Suijiang. Search all the valleys and dykes in neighbouring counties and even all parts of China, you will find so many clumsy, big and fleshy Chunxiang worms, but nobody eats them. Many outlanders eat Wine savory worms with such great satisfaction in Suijiang that they imitate after going back; however, it doesn’t taste as good as in Suijiang. One possible reason is that natural environment differs.
Cilaobao, a kind of purely natural wood potherb, is nourishing and tasty. It is also of obvious value as medicine: its root and leaves can be made into medicine to cure gastritis, nephritis, intumescence of lymph, and rheumatoid arthritis.
As early as Shang and Xia Dynasty, there were already various kinds of special pickles and snacks among the people. Through thousands of years of development, ways of making the pickles and snacks have got better and better, and more and more liquorish ingredients have been used. Thus a local flavor characterized by special shape, colour and delicious taste comes into being.
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