The famed Lijiang banquet of "Naxi Three Waves of Water" was recently served at the "one prefecture, one banquet" food promotion fair held in Kunming, bringing back memories of hospitable and hardworking Naxi forefathers.

The dishes are marinated in Naxi ethnic culture. They are said to have gained fame during the Ming Dynasty (1368-1683) when Naxi people held a banquet honoring Xu Xiake, a famous Chinese geographer at that time.

Dishes are arranged to be served in three courses according to their different flavors. The first course, named "tea water", consists of mainly tea and desserts; the second, "drinks", consists of cold dishes; and the third, "soup", is when the hot food is served.

The first course of "Naxi Three Waves of Water" consists of succade and Lijiang snow tea. [Photo/yunnan.cn]

During a typical banquet, 80 dishes are served at three different times as, thus the "three waves of water", akin to that of a waterfall cascading down a mountain. To have three courses is said to reflect the hospitality and generosity of Naxi people.

Xu Xiake himself spoke highly of the banquet in his travel notes, which helped it gain renown in ancient China.

Reserved only for special occasions, influential families, and distinguished guests, the feast was uncommon for most people. During the banquet Naxi ethnic songs and dances were performed.

A typical Naxi snack served during the second course is called "wearing stars and moon", a Chinese idiom which means to travel day and night. It echoes by the seven disks embroidered on the shawls that Naxi women wear, symbolizing their diligence.

"Wearing stars and moon" is served during the second course, representing the diligence of Naxi women. [Photo/yunnan.cn]

Edited by Owen Fishwick