Sandieshui Food and Feast in Lijiang

Introduction to “Dieshui” (迭水简介)

“Dieshui” (迭水), a complete feast of the Naxi people (纳西族), is named so because it uses three sets of differently sized tableware: six large bowls, six small bowls, and six plates, totaling eighteen dishes. Therefore, it is also known as “San Die Shui” (三迭水). When hosting esteemed guests, the highest etiquette among the Naxi people is “San Die Shui.”

Structure and Courses

First Stage: Desserts

The first stage primarily consists of desserts such as rice cakes, preserved fruits, dried fruits, and fresh seasonal fruits. This stage includes 13 plates, symbolizing the 13 peaks of Yulong Snow Mountain (玉龙雪山), a welcoming gesture. The menu features:
  • Four dried fruits
  • Four preserved fruits
  • Five desserts (served with tea water, also known as snow tea)
  • The ingredients remain unchanged, though the selection can vary with the seasons.
Menu:
  • Naxi-style cold appetizers (纳西式冷盘)
  • Lijiang ham (丽江火腿)
  • Pan-fried black rice noodles (煎黑米线)
  • Jade water duck eggs (玉水鸭蛋)
  • Board-grilled pork (板烤猪肉)
  • Gaole leek (高山韭菜)
  • Sesame blown liver (芝麻吹肝)
  • Flavored bacon (风味腌肉)
  • Temple boat dragon claws (寺庙龙爪)
  • Full pear diced meat (整梨丁肉)
  • Naxi milk fan (纳西奶酪)
  • Spicy fried chili with dragon earth ginseng (辣炒龙地人参)

Second Stage: Cold Dishes

The second stage includes cold dishes, featuring Lijiang specialties like blown liver, cold rice noodles, ham, and dried tofu. This stage includes 13 bowls.
Menu:
  • White yun bean cake (白云豆糕)
  • Braised palm (红烧掌)
  • Lily circle (百合圈)
  • Stewed chicken with fungus (菌炖鸡)
  • Salad (沙拉)
  • Larval carp (鱼籽鲤)
  • Yun leg old dragon skin (云腿老龙皮)
  • White cloud tip (白云尖)
  • Chrysanthemum ringing (菊花响)
  • Yun leg fans (云腿扇)
  • Fried sesame (炸芝麻)
  • Naxi sacrificial offering (纳西祭品)
  • Stir-fried three Ding (炒三丁)

Third Stage: Cooked Dishes

The third stage focuses on cooked dishes, mainly steamed dishes that vary depending on seasonal ingredients. This stage includes 13 dishes, centered around a hot pot.
Menu:
  • Big red meat (大红肉)
  • Grilled fish (烤鱼)
  • Butter tea (甜咸酥油茶)
  • Copper gong pot steamed rice (铜锅蒸饭)
  • Steamed noodles (蒸面)
  • Lichun hot pot (立春火锅): Divided into eight layers from the bottom up, respectively:
    • Pork ribs (猪肋排)
    • Taro (芋头)
    • Galangal (高良姜)
    • Tofu (豆腐)
    • Leek roots (韭菜根)
    • Noodles (面条)
    • Vermicelli (粉丝)
    • Greens (青菜) (served with a spicy dipping sauce)

Historical Background

San Die Shui originated in the late Ming Dynasty (明末), flourished during the Qing Dynasty (清代), and matured and developed to a higher level from the mid-Qing Dynasty to the Republic of China era (民国时期). It is said that during festivals and celebrations, prominent officials, wealthy merchants, and local gentry would invite renowned chefs to be the main cooks.
San Die Shui is a complete feast that showcases the rich culinary traditions of the Naxi people. It is a dining experience that combines the flavors of the mountains and seas, local Naxi specialties, and unique snacks, making it a truly unforgettable culinary journey.