Yi Cuisine

Yi cuisine is the food culture of the Yi or Nuosu(ꆈꌠ) people.

The Yi people live in mountainous areas of southwestern China, mostly in Yunnan and Sichuan as well as parts of Guizhou and Guangxi. Many Yi people are concentrated in Liangshan(ꆃꎭ)[凉山] Prefecture of Sichuan, the main city being Xichang(ꀒꎂ op rro)[西昌].

Yi or Nuosu language(ꆈꌠꉙ nuo su hxop)[彝語], Yi or Nuosu script(ꆈꌠꁱꂷ nuo su bburma)[彝文]

The Yi people are related to other Loloish peoples such as the Bai and Naxi people and more distantly to the Tujia and Tibetan people.

Yi cuisine is known for its emphasis on meat and spirits. Wooden dishes and spoons are used for serving.

Bimo(ꀘꂾ)[毕摩] is the indigenous religion of the Yi people.

Ingredients

Bitter buckwheat[苦蕎] and buckwheat[蕎麥] are popular staple foods in Yi cuisine. Barley[大麥] and wheat[小麥] are also used.

Seeds and roots of litsea(ꂤꈐ mhuku)[木薑子] are foraged and used for seasoning.

Tibetan turnip(ꃱ vop)[芫根] greens are commonly used for pickling. The root may also be used.

Konjac has existed in the region for a long time.

potato(ꑸꑽ yiep yot)[洋芋]

pig(ꃮ vot), sheep, beef

Dishes

• mge fu(ꈾꃚ mge fu)[苦蕎粑]: bitter buckwheat cake, often served with honey
• mga vat(ꈴꃪ)[蕎餅]: buckwheat pancake
• [苦蕎涼粉]: bitter buckwheat jelly
• shop mop(ꎵꃀ)[燕麥糌粑]: toasted oat flour dough
• vop ji(ꃱꏢ): pickled turnip leaf
• fire-roasted potato[火燒洋芋]
• yiep yot curx cur(ꑸꑽꋈꋉ)[洋芋酸菜湯]: potato stew with pickles
• [酸菜魚]: fish with pickles
• vot she(ꃮꎸ)[臘肉]: preserved pork
• wusesejiao[坨坨肉]: stewed meat chunks, usually pork or lamb
• vot vu(ꃮꃶ)[豬腸]: pork sausage
• shep dip(ꎹꄃ)[凍肉]: chilled meat
• [芫根酸菜湯]: turnip and pickle soup

Relevant Links

• Yi Ethnic Group Cuisine