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A taste of Lijiang

A'po Qing Cured Pork Rib Hotpot

阿婆情腊排骨火锅

A dedicated cured-rib hotpot house in the old town and the highest-placed laipaigu specialist on Ctrip's Lijiang list. Lapaigu is the Naxi dish: pork ribs salted and air-dried through the winter, then simmered for hours into a clear, intensely savoury broth that you eat as a hotpot, adding vegetables and mushrooms as you go. Traditionally a festival and New Year dish rather than everyday food.

¥50–70 per person≈ US$7.45Ctrip Lijiang list No. 3Dayan Old Town (大研古城), Lijiang. No metro in Lijiang.
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Why come here

A place worth making time for

No. 3 on Ctrip's Lijiang must-visit food list, rated 4.4

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Cured pork rib hotpot (腊排骨火锅)
  • Naxi grilled fish (纳西烤鱼)
  • Baba flatbread (丽江粑粑)
  • Stir-fried wild mushrooms in season (炒野生菌)

What it actually tastes like

The broth is salty and faintly funky from the curing — that is the dish working, not a fault. Ribs are eaten off the bone with your hands. The dry dipping dish is chilli, salt and Sichuan pepper, so you control the numbing element yourself.

Allergens in this kitchen

soygluten/wheatfishsesame

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Cured Pork Rib Hotpot 腊排骨火锅Deeply savoury and salty-meaty rather than spicy, with a clean soup and meat that falls off the bone; the dipping sauce beside it carries the chilli.Lijiang Baba Flatbread 丽江粑粑Rich and buttery-flaky, like a dense pastry; the savoury version is salty and hammy, the sweet one is sugary and nutty.