Zhenyuan Yi, Hani and Lahu Autonomous County (镇沅彝族哈尼族拉祜族自治县) is an autonomous county under the jurisdiction of Pu'er Prefecture, Yunnan Province, China. Zhenyuan is famous for the ancient tea tree in Qianjiazhai. Qianjiazhai is in the north of Zhenyuan County, where the altitude ranges from 2,000 to 3,137 meters above the sea level. It includes Qianjiazhai Village, Wanhe River, Zhedong and Enle-Shuitang travel route, covering 44 sq km. Major tourist sights feature primeval forests, ancient tea trees, waterfalls, springs, exotic plants (such as rhododendron), and ethnic customs. In the tea bushes, a striking view is a 18.5-meter-tall, 2.82-meter-round wild tea tree; it is believed to be 2,700 years old. There are a large number of ethnic groups in Zhenyuan Yi, Hani and Lahu Autonomous County, so the dishes are rich and unique such as Sticky Rice Cake of Lahu People(拉祜糯米糕), The Chicken Tofu(鸡肉拌豆腐), Tuotuo Meat(坨坨肉), Wild Mushroom(野生菌) and so on.
Sticky Rice Cake of Lahu People(拉祜糯米糕)
Cook the sticky rice. Pound until smooth (If you don't have a large mortar for pounding rice, you can place the rice in a sack and pound with a rock). Cook and grind white or black sesame seeds and use the powder to cover a large bamboo mat or other pan. Form the rice into small cakes and place on the sesame-covered mat. The cakes can be eaten immediately or left to dry for one or two days. Once dried, the cakes can be cut into small pieces and fried. Sticky-rice cakes are usually eaten with fried pork. During the New Year's Festival these cakes are given to friends or guests as souvenirs.
The Chicken Tofu(鸡肉拌豆腐)
The chicken Tofu has been a traditional famous dish on wedding party for more than one hundred years. The ingredient of the chicken tofu is chicken meat and eggs. Because it looks like fresh pig brains and tastes soft and sweet like tofu, both the young and the old like this nutritious food.
A typical Yi dish meaning "salted lumped of meat." The cooking method is to cut meat into lumps and put it into water and then heat the mixture. Sichuan natives call lumps as "tuo" and so the dish has got a Chinese name: "Tuo tuo meat." Tuo Tuo meat is characterized by a large block and fat but not greasy, fragrant meat fresh and delicious, authentic pork filling！
A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.
"Mushroom" describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.
Forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their place Agaricales. By extension, the term "mushroom" can also designate the entire fungus when in culture; the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms; or the species itself.
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