Yak beef
Yak meat, cured with brine and sliced thinly, mixed with chili peppers, makes for a great drinking snack. Of course, the best drink to go with it is the local barley wine.
Matsutake mushrooms
From June to August each year, during the rainy season, a type of mushroom called Matsutake can be found along the line from Dali and Lijiang to Diqing and Northwest Yunnan. It is a wild mountain delicacy that was once popular in Japan and Southeast Asia. Fresh Matsutake stir-fried with green peppers is fragrant and refreshing, and very delicious, but it cannot and should not be transported over long distances. If you happen to be there during the right season, feel free to enjoy it at a local restaurant.
Pipa Meat
A delicacy for Tibetan guests. Also known as pig fat meat, it is a traditional cured meat product of the Pumi, Naxi, Tibetan, and Lisu ethnic groups in Northwest Yunnan and the Sichuan border region. This area has a short frost-free period and a cold climate. After hunting, it is cured during the colder months of winter. The finished product is a beautiful red and white, with an enticing aroma. The color, aroma, and taste are similar to Xuanwei ham.
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Address:
No.3, Niwang Road, Shangri-La City, Diqing Tibetan Autonomous Prefecture, Yunnan Province
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