Eating in Lijiang

Lijiang Food Briefing

Nestled in the foothills of the Himalayas, Lijiang—a UNESCO World Heritage Site in Yunnan Province, China—is celebrated not only for its ancient waterways and snow-capped vistas but also for its vibrant food culture. Rooted in the traditions of the Naxi (纳西族) people and enriched by influences from Tibetan, Bai, and Han communities, Lijiang’s cuisine reflects its history as a hub along the ancient Tea-Horse Road. Here, food transcends sustenance; it is a tapestry of flavors, rituals, and stories interwoven with the region’s geography and multicultural heritage.The high-altitude terrain and crisp mountain air of Lijiang shape its culinary identity. Staples like barley, potatoes, and buckwheat thrive in the rugged landscape, while yak milk, freshwater fish, and wild mushrooms add distinct textures to local dishes. The Naxi people, the region’s indigenous inhabitants, prioritize hearty, preserved foods to endure harsh winters.

Lijiang’s food scene balances rustic simplicity and intricate preparation. As a historic trade post, Lijiang’s tea culture is inseparable from its cuisine. While tradition anchors Lijiang’s food culture, tourism has spurred creative adaptations. Cafés in the Old Town fuse Yunnan coffee with Naxi honey cakes, and upscale restaurants reinterpret classics like Wild Mushroom Hotpot using truffle oil or imported cheeses. However, such innovations coexist with grassroots efforts to safeguard heritage. Local NGOs promote organic farming of heirloom crops, and cooking classes teach travelers to craft Baba or pickle turnips using age-old methods.To dine in Lijiang is to embark on a journey through time and terrain. Each bite carries whispers of caravan traders, mountain harvests, and ethnic harmony. Whether savoring smoky yak meat by a fireside or sipping butter tea in a courtyard shaded by willow trees, visitors discover that Lijiang’s cuisine is more than a meal—it is an invitation to connect with the land and its people. In preserving its culinary legacy while embracing change, Lijiang offers a taste of resilience, creativity, and the enduring spirit of cultural crossroads.

Famous Local Food

Authentic Naxi cuisine includes many kinds of snacks and dishes with refreshing taste. Besides, as a popular tourism destination welcomed by lots of visitors from home and abroad, Lijiang has a number of western-style restaurants serving delicious dishes with Chinese flavor. Some former visitors have opened their restaurants here, providing new travelers with a place not only for delicious food, but also to share their unforgettable experiences in Lijiang.

Famous Local Dishes

Cured Pork Ribs Hotpot (腊排骨火锅)

A beloved communal dish, this hotpot features air-dried pork ribs cured with salt and local spices, simmered in a bone broth with wild mushrooms, potatoes, and leafy greens. The ribs’ rich, smoky flavor infuses the soup, while the tender meat falls off the bone. Originating from Naxi preservation techniques for harsh winters, it embodies rustic comfort and is often enjoyed in family gatherings. The broth, enhanced with mountain herbs like goji berries and astragalus, is both hearty and nourishing, reflecting Lijiang’s resourceful culinary traditions.

Naxi Grilled Fish (纳西烤鱼)

Freshwater fish from Lijiang’s pristine rivers are marinated in a fragrant blend of lemongrass, mint, Sichuan pepper, and chili, then grilled over charcoal. The crispy skin contrasts with tender, flaky flesh, while the marinade imparts a zesty, aromatic heat. Often served on banana leaves with roasted tomatoes and garlic, this dish highlights the Naxi people’s harmony with nature. Historically prepared during festivals, it remains a staple in local restaurants, symbolizing the region’s bounty of fresh ingredients and bold flavor pairings.

Black Goat Hotpot (黑山羊火锅)
A specialty of Lijiang’s mountainous terrain, this hotpot uses free-range black goat meat, prized for its lean texture and gamey richness. The meat is slow-cooked with ginger, garlic, and medicinal herbs like dangshen (Codonopsis root) to create a fragrant, slightly sweet broth. Served with tofu, radishes, and chili dips, it is a winter favorite believed to boost vitality. The dish reflects Tibetan and Naxi influences, showcasing how high-altitude living shapes Lijiang’s protein-rich, warming cuisine.

Naxi Baba (纳西粑粑)

This versatile buckwheat flatbread is a cornerstone of Naxi meals. Savory versions are stuffed with minced pork, leeks, or fermented bean paste, while sweet iterations feature rose petal jam or brown sugar. Cooked on a griddle until golden, it has a chewy interior and crispy edges. Traditionally eaten during fieldwork or festivals, Baba symbolizes simplicity and sustenance. Its portability made it a staple for Tea-Horse Road traders, and today, it’s a ubiquitous street food, often paired with butter tea or yogurt.

Eight-Bowl Banquet (八大碗)
A ceremonial feast served during weddings or the Sanduo Festival, this eight-dish spread includes steamed pork belly, braised chicken, lotus root stew, and fried tofu, each symbolizing blessings like longevity and unity. Prepared using time-honored techniques, the dishes balance textures and flavors—rich meats contrast with light broths and pickled vegetables. Rooted in Naxi hospitality, the banquet emphasizes communal dining and reflects the agricultural abundance of the region, with ingredients like locally raised pork and mountain-foraged greens.

Famous Local Snacks

Jidou Liangfen (鸡豆凉粉)

This refreshing chickpea jelly, a summer staple, is made by grinding chickpeas into a slurry, then cooling it into silky blocks. Sliced into noodles, it’s tossed with chili oil, black vinegar, crushed garlic, and fresh cilantro. Light yet savory, its mild nuttiness complements the spicy-tangy dressing. Sold at street stalls, it’s a favorite for its cooling effect in Lijiang’s warm months. The snack’s origins trace back to Bai culinary traditions, adapted by the Naxi to suit local tastes.

Lijiang Baked Rice Cake (丽江米糕)
A nostalgic treat, these sticky rice cakes are sweetened with brown sugar or rose syrup, then baked in wooden molds until caramelized. The result is a crispy crust with a gooey, chewy center. Often sprinkled with sesame or crushed peanuts, they’re sold by vendors near ancient bridges and squares. Historically, these cakes were offerings during ancestral rituals; today, their comforting sweetness makes them a popular snack for tourists and locals alike.

Yak Meat Jerky (牦牛肉干)

Sun-dried or smoked yak meat, seasoned with cumin, chili, and Sichuan pepper, is a protein-packed snack ideal for Lijiang’s nomadic heritage. The jerky’s intense umami and smoky aroma come from weeks of air-drying in the mountain breeze. Chewy yet tender, it’s often enjoyed with barley wine or as a hiking snack. Tibetan herders introduced this preservation method, which the Naxi adopted and refined, making it a symbol of cross-cultural exchange.

Butter Tea (酥油茶)
A Tibetan-influenced staple, this salty, creamy tea blends fermented Pu’er tea leaves with yak butter and salt, churned into a frothy drink. Rich in calories, it provides warmth and energy in Lijiang’s chilly climate. Sipped alongside Tsampa (roasted barley flour), it’s a breakfast essential for locals. While an acquired taste for visitors, its cultural significance as a symbol of hospitality and survival in high-altitude living remains unparalleled.

Black Pudding (米灌肠)
Made from pig’s blood, glutinous rice, and spices like cinnamon and ginger, this sausage-like delicacy is steamed, then fried or grilled for a crispy exterior. Its earthy, savory flavor and sticky texture make it a hearty street food. Originally created to utilize every part of the animal, it embodies the Naxi ethos of sustainability. Often eaten during festivals, it’s paired with chili sauce or pickled vegetables for balance.

Air-dried Pork Liver (吹猪肝)
Air-dried Pork Liver is a must dish for treating guests to meals by Naxi people. With specific cooking method, this snack is delicious and attractive in color. In December of Chinese lunar calendar, pork liver should be air-dried and sun-dried first. Then cut it into slices after cooking. Finally, add some coriander, fried peanuts, salt, vinegar, pepper and sesame and mix all of them evenly.

Stewed Chicken with Bean Curd (Yan Ba Jiu)
This delicious Stewed Chicken with Bean Curd consists of local chicken, ham, bean curd, spring onions, ginger, salt and chili. Put a chicken of 1 kilogram, ham, ginger and salt together in the pot to stew for 20 minutes. Then add some chunks of bean curd to stew more than 15 minutes.

Famous Food Areas

Lijiang Old Town (Ancient Quarter)
A maze of cobblestone alleys and traditional Naxi architecture, Lijiang Old Town is the heart of the city’s culinary scene. Packed with teahouses, street food stalls, and family-run eateries, it offers iconic dishes like Naxi Grilled Fish and Yak Meat Hotpot. Don’t miss 88 Snack House (网红88号小吃店), famed for its Jidou Liangfen (chickpea jelly) and Cured Pork Ribs Hotpot. At night, bars and cafes along the waterways serve Yunnan coffee and local honey wines. Despite its touristy vibe, the area retains authentic flavors, earning a 4.7/5 on Dianping for its vibrant atmosphere.
Address: Dayan Old Town, Gucheng District, Lijiang, Yunnan.

Zhongyi Market (忠义市场)
This bustling day-and-night market is a paradise for food adventurers. Locals and chefs flock here for fresh yak cheese, wild mushrooms, and seasonal fruits. Street vendors sell Lijiang Baked Rice Cakes, Black Pudding, and Butter Tea, while small stalls serve fiery Crossing-the-Bridge Noodles (过桥米线). The evening barbecue section, with skewered yak meat and grilled tofu, is a must-try. Praised on Xiaohongshu for its affordability and authenticity, it holds a 4.6/5 rating.
Address: Zhongyi Road, Gucheng District, Lijiang, Yunnan.

Shuhe Ancient Town (束河古镇)
A quieter alternative to Lijiang Old Town, Shuhe charms visitors with its laid-back cafes and farm-to-table restaurants. Highlights include Shuhe BBQ Street, where Naxi Grilled Fish and herb-marinated lamb skewers sizzle over charcoal. Crystal Restaurant (水晶肴), rated 4.8/5 on Dianping, is renowned for its Wild Mushroom Hotpot and homemade yogurt. The area also hosts boutique tea shops offering the Three-Course Tea Ceremony. Xiaohongshu users recommend strolling its canals with a rose-flavored Baba in hand.
Address: Shuhe Old Town, Lijiang, Yunnan.

Huama Street (花马街)
Known as “Hotpot Central,” Huama Street is lined with restaurants specializing in Cured Pork Ribs Hotpot and Black Goat Hotpot. A Niang Hotpot (阿娘腊排骨), with a 4.7/5 Dianping score, draws crowds for its rich broth and tender air-dried ribs. The street also features Sichuan-style spicy crayfish stalls and Tibetan butter tea cafes. After dark, food carts sell Yak Milk Ice Cream and Sugar-Coated Hawthorns. Locals praise its balance of value and quality, making it a favorite place for group dinners.
Address: Huama Street, Gucheng District, Lijiang, Yunnan.

Jinkai Square (金凯广场)
A hub for late-night eats, Jinkai Square buzzes with food stalls after 8 PM. Must-tries include Stir-Fried Rice Noodles with Pickled Vegetables (酸菜炒米线) and Grilled River Snails seasoned with chili and lemongrass. The area’s Barbecue Alley offers DIY grilling with Yunnan’s signature Erkuai (rice cakes) and marinated quail eggs. Popular on Dianping (4.5/5) for its lively vibe, it’s where locals unwind with beer and skewers. Xiaohongshu users recommend the Uncle Li’s Stall (李叔小吃) for its crispy potato pancakes.
Address: Jinkai Square, Shangri-La Avenue, Lijiang, Yunnan.

Recommended Restaurants

Most of the restaurants are in the Old Town. You can not only find authentic local food restaurants, but also many western-style restaurants here.

Amayi Naxi Food Restaurant (A Ma Yi Na Xi Mei Shi)
Location: Small Stone Bridge, Wuyi Street, Old Town
Tel: 0888-5309588

Shipotian Jianghu Restaurant (Shi Po Tian Jiang Hu Cai Guan)
Location: No.6, Wuyi Street, Old Town
Tel: 0888-5122891

Yak Beef Hot Pot Restaurant (Mao Niu Rou Huo Guo Dian)
Location: west section of Shangshui Road, Old Town
Tel: 0888-5128803

Family Ping’s Home Cooking Restaurant (Xiao Ping Jia Jia Xiang Cai Guan)
Location: middle section of Qixing Street, Old Town
Tel: 0888-5170740

Lijiang 168 Preserved Ribs (Li Jiang 168 La Pai Gu)
Location: in the Xiangshan Market, Old Town
Tel: 0888-5103113

Big Stone Bridge Snack
Location: No.5, Suqare Street, Old Town

Ha’s Beef Restaurant
Location: Xueshanzhong Road, Old Town

Mamafu’s Restaurant
Location: Xinyi Street, Old Town

A Niang Hotpot (阿娘腊排骨火锅)
Location:136 Huama Street, Gucheng District, Lijiang, Yunnan.

The Bivou Coffee & Restaurant (帐篷咖啡餐厅)
Location:5 Qinglong Road, Shuhe Old Town, Lijiang, Yunnan.