Riverside Spicy: A unique dish in Lijiang

The culinary culture in northwest Yunnan’s Lijiang has always been enriched by its waterways and diverse ethnic influences. "Riverside Spicy" is a renowned dish originating from the riverside areas, specifically referring to the valley sections along the Jinsha River in Lijiang.

A Qingniang, a Lijiang cultural inheritor, prepares the spicy dish.

A share of the freshly-cooked spicy dish

"Riverside Spicy" is made with locally sourced ingredients, including Lijiang's dried chilies, fresh pork intestines, air-dried pork liver, dried mushrooms, and dried pork skin. These are complemented by local seasonings such as Sichuan pepper, tsao-ko cardamom, star anise, and ginger. The preparation involves several key steps: washing, stir-frying, and stewing.

 

Dried mushrooms are cleaned for use.

Dried chilies are stir-fried in oil.

The defining features of "Riverside Spicy" are its refreshing spiciness, flavor-enhancing qualities, and invigorating taste. This distinct dish is perfect when matched with rice, and it has now found its way onto banquet tables across Lijiang, fusing multi-ethnic culinary cultures.

 

Sichuan pepper is added, and the slow-stewing process begins.

The spicy dish is ready to be served.

Source: Lijiang Old Town