Xiala, Gongla (Meat Wine and Egg Wine) of Nu Ethnic Group in Nujiang 

Xia La (Meat Wine)

• Preparation: Xia La, meaning “wine cooked with meat” in the Nusu language, is typically made with chicken or wild game. The meat is diced, stir-fried in butter or oil until crispy and golden, then simmered with rice wine for a few minutes before serving.
• Features: It has a rich, aromatic flavor with a sweet and spicy taste, making it highly popular. It is also considered a nutritious dish and traditional remedy for conditions like rheumatism and gynecological issues.
• Benefits: It is believed to nourish the body, strengthen bones, and aid in recovery. Nusu women often eat Xia La after childbirth to regain strength quickly.

Gong La (Egg Wine)

• Preparation: Gong La, meaning “wine cooked with eggs,” is made by scrambling eggs in oil until golden, then adding rice wine and simmering briefly before serving.
• Features: It has a spicy and rich flavor, similar to Xia La, and is regarded as a high-nutrition dish in Nusu culture.
• Benefits: It is thought to boost energy, strengthen bones, and help alleviate ailments like rheumatism and women’s health issues.