Dali's special snacks: Dali's famous snacks: casserole fish Xizhou Baba three tea milk fan carved plum Lijiang snacks: Yongsheng oil tea Lijiang Baba chicken bean jelly spoonbill Shangri-La snacks: Cordyceps chicken blowing liver butter tea Tibetan pastry Xishuangbanna snacks: Ah Wa water wine sour bamboo shoots stewed fish and chicken tofu roasted with a knife without pulling tea bamboo rice pineapple purple rice Dai people wrapped in sour meat, Xishuangbanna's barbecue is really good. I like it best. Dali hot and sour fish, "fresh fish experience" by Erhai Lake, Eryuan milk fan with unique flavor, "hot spring dish" with unique flavor, Xiangyun's special flavor "Sisters' Seven Spicy", roasted pork, fried snail-yellow-headed vegetable with fried ham, live boiled fish, frozen white bean curd fish, milk fan, Gaohe dish, Erhai seaweed, water chestnut, Erhai bow fish, Dali. Dali specialty snacks Dali snacks, small pots made of silk and rice noodles, snow-white millet cakes, crispy cakes, hot bean flour, bean curd, steamed cakes, rice cakes and other local snacks, can be eaten enough in all snack stalls in the ancient city of Dali. Xizhou Baba Dali Xizhou Baba, also known as Broken Crisp, is a kind of wheat flour scone with good color, fragrance and taste, and it is a kind of flavor snack in urban and rural areas of Dali, especially the traditional Baba of Xizhou Bai nationality. Rake meat bait silk Yunnan Weishan rake meat bait silk, neither oily nor greasy, light and delicious, delicious and sweet, never tire of eating. Weishan harrow bait wire is famous for its fine workmanship and exquisite material selection. Traditional famous and special food of Bai nationality carved in plum blossoms. According to historical records, as far back as the Nanzhao period in the Tang Dynasty, there was a custom of visiting relatives and friends to give each other gifts of carved plums. Carving plum is named after carving patterns on plum fruit. Live boiled live fish (hot and sour fish) Live boiled live fish, as the name implies, refers to live fish boiled with flowing live water. Dali Bai people pay attention to fresh water and live fish when eating fish. In the past, this method of cooking fish was popular in fishing boats or villages near Erhai Lake. The method of boiling live fish with live water is as follows: after the oil in the pot boils, add live water (i.e. Erhai water, river water or well water) into the pot, after the oil and water boil, put strips of fresh fish with gills and scales removed and intestines removed into the hot pot, then add the slices of papaya, Chili noodles, salt, tofu, onion and ginger, and boil them with strong fire. When cooked, serve in a large bowl. Muguaji papaya is sour and delicious. It can be eaten raw with sugar, salt and sauce from the beginning of the fruiting of Zhongchunhua to the ripe fruit of the Mid-Autumn Festival. The largest amount is made into licorice salt papaya or honey papaya, which is very popular among the old, middle-aged and young. Papaya is also used to soak wine, which has the medicinal effects of relaxing muscles and tendons, eliminating dampness and removing tendon contracture. Therefore, Yunlong County, Dali Prefecture, uses its rich sour and delicious papaya roast chicken to prevent and cure diseases, and also to entertain distant visitors, to relieve fatigue and strengthen the stomach. Chickens used in Mugua chicken must take1500g of chicks as the main material, slaughter the leg hair, clean it, chop it into small pieces, stir-fry it in a hot oil pan, add salt and boil it until it is 70% ripe, add peeled and shredded papaya and continue to cook it until the chicken is crisp and tender, and then add pepper and tsaoko powder. Mugua chicken, the soup and meat are sour and fragrant, the taste is pure, and there is no greasy feeling. After eating, your appetite is wide open and your whole body is comfortable. Eight bowls of Bai nationality's tubs are the concentrated expression of Bai nationality's traditional food culture. The banquet table is the Eight Immortals Table (a square marble carved table), with eight people as one table and eight dishes, commonly known as the "Eight Bowls". Bai nationality's eight bowls of meat and vegetables are harmonious, fat but not greasy, vegetarian but not light, and rich in nutrition. Deep-fried, crisp, stewed and boiled, steamed and boiled, with bright and colorful colors, highlighting the sour and spicy taste characteristics of Bai diet. The materials used for the mat are simple, but the form and etiquette are grand. The utensils used are generally local earthen bowls, red bamboo chopsticks, etc., and high-grade porcelain is rarely used, but it does not look rough and crude. The dining table used is very elegant. Generally, Jianchuan clay lacquer carved square table is selected. The dining table is usually placed under the wedding color shed, and the dishes are beautiful in color and tower, which looks antique. In the first round, the prestigious elderly among the guests were seated, commonly known as "opening seats". At this time, suona drum music was played, the host welcomed guests, and the atmosphere was lively, showing the traditional virtue of Bai people respecting the elderly. During the dinner, guests can divide the dishes and take them home. The main course (meat dishes) in the eight earthen bowls is generally fixed, and each person can eat two pieces (slices) of meat, and the vegetarian dishes at the bottom of the bowl can be added many times. Therefore, guests are provided with vegetable leaves (plastic food bags) and bamboo sticks to wrap or string the meat they share and take it home for the elderly or children to eat, which means bringing back happiness and good fortune. Each dish of Bai Tuba Bowl has its own cooking method. The main course "red meat stew" is cut into pieces with fat and thin pork, and the meat is stewed with red rice soaked in white wine, red and white, full of joy. "Crispy meat" is to cut half-fat and half-lean pork into pieces with seasoning, wrap it in egg paste, fry it in an oil pan until golden brown, cool it, cook it, put it in a bowl and sprinkle some sesame seeds. The yellow and white fragrance is attractive. "Thousands of pieces of meat", that is, braised pork with sauerkraut, is golden red in color, sweet and sour in taste, and the skin is corrugated, with a refreshing appearance. "Steamed pork with powder" is to cook and slice the fat pork belly, mix it with seasoning and fried rice grains, put it in a bowl and steam it in a cage. The meat is fat but not greasy, and the aroma is lingering. "Dry incense" (assorted dishes) is the only bowl of cold salad in the eight earthen bowls. Slice the stewed pork, liver and belly, cover the bowl with pickled cabbage or pickled radish, and pour the sour and spicy sauce, which tastes sour, spicy and cold. Boiled white lentils, boiled bamboo shoots and chop suey soup are vegetarian dishes and soup dishes rich in carbohydrates and plant cellulose.

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