Dali Specialty Snacks: Dali's Famous Snacks: Fish in Casserole Xizhou Po Po Three Teas Milk Fan Carved Plums Lijiang Snacks: Yongsheng Oil Tea Lijiang Po Chicken Bean Cold Noodles Lijiang Pipa Pork Shangri-La Snacks: Cordyceps Chicken Blow Liver Ghee Tea Tibetan Confectionery Xishuangbanna Snacks: A Wa Water Wine Sour Asparagus Stewed Fish Chicken Beancurd Baked Avalanche Dagger Bula Baked Tea Bamboo Rice Pineapple and Purple Rice Dai Baozhao Sour Pork, Xishuangbanna Barbecue is very good, especially the barbecue fish, I love to eat it. I love it. Dali Hot and Sour Fish, "Fresh Fish Experience" by the Erhai Sea, Eryuan Milk Fan with unique flavor, "Hot Spring Cuisine" with unique flavor, Xiangyun's special flavor "Sisters' Seven Spices", Pork Roasted on Fire, Stir-Fried Conch Yellow Tree head vegetables fried ham, live water boiled live fish, frozen white tofu fish, milk fan, high river vegetables, Erhai sea vegetables, prickly rhododendron, Erhai bowfin, Dali casserole fish, Nodeng ham, Maidu rolled hoofs, papaya chicken, Heqing pig liver deep-fried, Xizhou poi, Dengchuan milk fan, Bai minority hot and sour fish, pickled snail, Bai minority eight bowls of clay, Nangujian pots of bean vermicelli. Dali Specialty Snacks Dali snacks, small pots with silk and rice noodles, snow-white millet cakes, broken crispy poi, hot bean noodles, bean flowers, rolls, steamed cakes, powder poi and other local snacks can be eaten at all the stalls in Dali Old Town. Xizhou Ba Ba Dali Xizhou Ba Ba, also known as broken pastry, is a kind of wheat-flour baked cake with good color, aroma and taste, and is a kind of flavorful snacks in Dali city and countryside. Bait silk with rake meat Bait silk with rake meat in Weishan, Yunnan, is not greasy, light and delicious, fresh and sweet, and you will never tire of eating it. It is famous for its fine workmanship and careful selection of materials. Carved plums are the traditional specialty food of the Bai people. According to historical records, as far back as the Tang Dynasty Nanzhao period, there are visiting friends and relatives mutual gifts carved plum custom. Carved plums are named after the pattern carved on the plum fruit. Live Fish Cooked in Live Water (Hot and Sour Fish) Live fish cooked in live water, as the name suggests, refers to the use of flowing live water to cook live fish. The Dali Bai people emphasize the freshness of live fish in water. The places where this method of cooking fish was popular in the past were usually on fishing boats or in villages along the Erhai Sea. Live water to cook live fish is: to be the pot of oil boiling, to the pot boil into the live water (i.e., the Erhai water, river water or well water can be), to be the oil and water boiling, will have removed the gills, scales, and hollowed out to remove the belly and intestinal debris of a fresh fish to put in the hot pot, and then put on the pickled papaya slices, chili pepper, salt, bean curd, green onions, ginger slices, the first to cook the fire to bring to a boil, and then slowly cook with the fire. When cooked, serve in a large bowl. Papaya Chicken Papayas are sour and delicious, and can be dipped in sugar, salt, or sauce and eaten raw from mid-spring when the blossoms fall and the fruits are set, to mid-autumn when the melons are ripe. The most abundant is made of licorice salt papaya or honey juice papaya, to promote the cough, appetite and spleen, very popular with the old, middle and young people welcome. Papaya is also used to make wine, which has the medicinal effects of soothing tendons, removing dampness, and removing contractures of the tendons and veins. Therefore, Dali Prefecture Yunlong County area, with its abundance of sour and tasty papaya chicken to prevent and cure diseases and tonic, but also used to entertain guests from afar, for the guests to eliminate fatigue and relieve fatigue, strong muscles and stomach. Papaya chicken chicken, must be about 1500 grams of chicken as the main material, slaughtered leg hair cleaned, chopped into small pieces, into the hot sesame oil pan stir-fried, add salt and water to cook to seven mature, add peeled and shredded papaya continue to burn until the chicken is tender, then add pepper, grass jelly powder that is made. Papaya chicken, soup, meat, sour, pure flavor, no greasy feeling, after eating to make you appetite, body comfort. White Eight Bowls The eight bowls in the White Banquet are the centralized expression of the traditional food culture of the Bai people. The banquet table is the Eight Immortals Table (square marble table), generally 8 people for a table, dishes on 8, commonly known as "eight bowls". Bai Tu eight bowls of meat and vegetables with and reason, fat and not greasy, vegetarian and not light, nutritious. Fried, crispy, stewed, boiled complete, steamed and blanch, colorful and colorful, highlighting the characteristics of the Bai people's diet hot and sour taste. Simple materials, but the form and ceremonial ceremonies, the utensils used are generally locally produced clay bowls, red bamboo chopsticks, etc., rarely with high-grade porcelain, but does not appear rough and simple. The table used is very sophisticated, generally use the Jiansheon clay lacquer carved eight immortal table, table is generally placed under the wedding canopy, coupled with the color of the dishes tower with beautiful, seemingly ancient. The first round of guests first by the prestige of the old man into the seat, commonly known as "open seat". At this time, suona drums and music playing, the host to welcome guests, the atmosphere is lively, showing the traditional virtues of the Bai people respect for the elderly. During the meal, guests can share the dishes and take them home. The main dish (meat) in the bowl of eight earth, generally have a fixed number, each person can eat two pieces (slices) of meat, the bowl can be added to the bottom of the vegetarian dishes many times. Therefore, the guests are equipped with vegetable leaves (now with plastic food bags) bamboo sticks will be divided into meat wrapped up or skewered to take home to the elderly or children to eat, meaning to bring back the joy and good fortune. Each dish in the Bai Tu Bao Bowl has its own set of cooking methods. The main dish, "Red Meat Stew", is made of fat and thin pork cut into cubes, and the meat is dyed red and stewed with red currant rice soaked in white wine, which is red and white and full of joy. "Crispy meat" is half-fat and half-lean pork cut into pieces on the seasoning, wrapped in egg batter and fried in a frying pan until golden brown, after cooling in the boil, after loading the bowl sprinkled with some sesame seeds, yellow and white aroma tantalizing. "Thousand sheets of meat", that is, sauerkraut buckle meat, color gold and red, sweet and sour taste, the skin was rippled, the appearance of the eye. "Steamed Pork" is the fattier pork boiled and sliced, mixed with seasonings and fried fragrant rice grains, steamed in a bowl on the cage, the meat is fat and not greasy, the aroma lingers. "Dry incense" (platter) is the only bowl of cold dishes in the eight bowls of soil, will be brined pork, liver, belly slices, covered with sauerkraut or pickled carrots on the bottom of the bowl, drizzled with sour and spicy sauce, the flavor of the sour, spicy, cool. "Boiled white lentils", "boiled bamboo shoots", "miscellaneous soup" is rich in carbohydrates, vegetable fiber, vegetarian dishes and soup dishes.

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