阿妈意·丽江特色小吃非遗传承集合店

After passing the big stone bridge and heading towards the small stone bridge, look to the left and you will find this Amacai restaurant in an alley. [Mint] Environment: A small second floor with a separate door and courtyard. There is a charcoal fire in the courtyard downstairs, which looks warm. | Watery Yanghua^ A unique local vegetable, very refreshing and delicious, it looks like a refreshing dish in a Yunnan dish. | Matsutake Steamed Chicken^ There are quite a lot of mushrooms in it, and it tastes very fragrant. I like the clear soup type non-greasy chicken soup. [Service Bell] Service: The guy is always very caring and will ask about taste habits and other things. It is a very professional service.

After reading the guide, I found that this restaurant is a local Naxi restaurant, and there are two in the ancient city of Lijiang. The staff are all ethnic minorities, which is very distinctive. We arrived at the restaurant at 5 o'clock and sat down directly without queuing. Recommended: Cured pork ribs hot pot: The ribs are very fragrant, not woody, and the soup is very fresh, and you can eat it with rice. Roasted yak meat: Local fresh yak meat, a small plate, the staff will help you roast it. Eat it while it is hot, the meat is fragrant and tender. Roasted eggplant: The eggplant is very large and roasted very well. Clay pot chicken offal: A little spicy, but very good with rice. Chicken bean jelly: A little spicy, the jelly is smooth in the mouth. Watery Yanghua: A must-order dish in Yunnan, the only one without chili. When paying the bill, take a wooden sign to the front desk, which is quite ceremonial.

This restaurant was recommended by the local innkeeper. I heard that it has been open for a long time. It specializes in various stir-fried dishes with local Lijiang characteristics. The price is a bit more expensive in the ancient city. The Naxi barbecue is delicious. It is a must-try recommendation.

Near the Xiaoshi Bridge on Wuyi Street, I found this Amaya. It still looks like a Naxi residence, and the bacon hanging on it highlights the atmosphere of life. I have also done a lot of homework on the special food of Lijiang. Chicken bean jelly and water lily are must-orders. Let's talk about the chicken bean jelly first. It is different from the Shaanxi jelly we often eat. The color is darker, but it is smooth and delicious, melts in the mouth, and is a little spicy. The key is that the snack is 8 yuan per serving, and the quantity is so large! "Water lily" is a vegetable, which is the sea lily we often eat. It can be fried with garlic or stewed in soup, which is more suitable for rice. Finally, the finale is the grilled fish, which uses the unique tilapia in Yunnan. It is fresh and tender without bones, and the taste is slightly spicy. It is authentic Naxi style and chewy.

It takes at least four people to eat salmon. Salmon is 88 yuan per pound, which means one fish costs about 200 yuan. It can be made into three dishes. We were two people eating, and we couldn't finish any of the dishes! But the sashimi was very fresh and tasted good. The other dishes were not expensive in the ancient city. We ordered one fish for 220 yuan. Three other dishes for 50 yuan. The business was very good and the service speed was OK. But the waiter said that two people could finish one fish, which felt a rip-off. We didn't even finish half of it.

Amayi Naxi cuisine is located in a deep alley, quiet in the bustling city. Sitting on the second floor, you can hear the music coming from the main street from afar, which is very comfortable. I ordered several special dishes of Lijiang, including chickpea jelly, water lily, Lijiang baba, Naxi rice sausage, and horse caravan barbecue. According to the waiter, the altitude here is high, so the dishes are salty and oily. Among them, the water lily is not bad, and the Naxi rice sausage is very flavorful.

Before coming to Lijiang, I collected a popular restaurant that was featured in "A Bite of China 3". The restaurant is inconspicuous at the entrance of a small alley. The decoration is very Naxi style. The old grandmother was once a famous chef, and now she is the third generation successor, and her grandson is running the business. We have been spoiled by Sichuan cuisine, and we think the dishes are authentic. Chicken bean jelly is a must-order dish for every table. Although I was a little afraid of eating the insects ordered by my husband at first, I could accept this taste after eating. The manager saw me taking pictures and came to remind us that the mushroom pot should be eaten while hot. After talking, I learned that her family uses broth to season the food, does not use chicken essence and MSG, and "only uses non-GMO rapeseed oil to cook." No wonder it can be featured in "A Bite of China 3"! Seeing that I didn't order a drink, the manager poured me a glass of plum wine and a glass of sour plum soup for me to taste. She is really good at making friends and gaining popularity! When I left, I bought her highland barley cake as a souvenir. The wine is good, the food is authentic, and the crispy candy is fragrant. (Xiao Yue, the housekeeper of Tinghuatang Inn where we stayed, gave us a VIP card discount) A very satisfying food encounter