There is a saying in Dali: play in Dali and eat in Weishan. This is absolutely correct. As the birthplace of Nanzhao ancient country and a national historical and cultural city, rich food culture is also an important part of Weishan's history and culture. There are not only many snacks here, but also unique flavors and places.

Walking into Weishan, the most attractive snack among many flavors is bait silk. Early in the morning, walking in Weishan ancient city, which is elegant and simple, has a unique architectural style of Ming and Qing dynasties, and the street is full of the smell of barbecue bait. The refreshing temptation of that smell makes people want to serve a bowl. I can never get tired of eating shredded pork bait. The key lies in fine workmanship and exquisite selection of materials. The most authentic material should be the famous "Huangpi Valley" rice in Weishan. The prepared bait silk is white in color, soft and sweet in taste, and not brittle or sticky. When choosing meat, use the hind legs, elbows and abdomen of fresh pork that has just been slaughtered, burn the appearance with fire on charcoal fire, then soak it in warm water for a while and scrape the paste clean. Put it in a big casserole, add appropriate amount of Amomum tsaoko and dried bones, and cook it with civil and military fire. Cook the meat until it is well-done and soft, and then prepare soup and "hats" for a day and a night. Cooking bait is also learned, and it is most important to master the time and temperature. When the bait shreds are boiled in 80% hot water until they are not rotten, add stew and soup, add chopped green onion, soy sauce, sesame oil made from Dahongpao pepper on Weishan Caochang Mountain, and optionally add garlic juice, fragrant roasted Chili noodles and other ingredients. At this time, the braised pork wire bait is delicious and memorable.

"A bowl of noodles is a root/a pot of noodles is a root/a family eats a root/a thousand people eat a root or a root ..." In the ancient city of Weishan, the reputation behind the meat bait should be Lamian Noodles. Lamian Noodles, the head of Weishan, has a long history, uniqueness, delicacy, beauty and profound meaning. When eating noodles, the raw noodles are constantly pulled out of the pot, and the cooked noodles are picked up and rooted. The hat of noodle soup is also very particular. It is necessary to boil peas and rice with local specialties, a local mushroom, tender melon with yellow heart and blue skin and red bell pepper, and stir-fry with shredded lean meat. It can be described as delicious and delicious. In the past, longevity noodles were usually given to the elderly for their birthdays. It is a veritable longevity noodle, and it also means the continuation of the root veins of the family blood. With the development of market economy and tourism, Lamian Noodles, which enjoys a long life in Weishan, has not only entered the daily life of the residents of the ancient city, but also become an auspicious food enjoyed by friends and tourists.

Mung bean cake is a snack with the most local characteristics of Weishan, and it is also the "breakfast" that many people want to eat most. Mung bean cakes are not always available. They can only be eaten in this season when green broad beans are ripe. Weishan mung bean cake is only made of local fresh beans, so it is expensive. It is made by grinding high-quality rice into rice flour, mixing it with high-quality green broad bean ground mung bean powder, and then steaming it into cakes, which are natural, green, exquisite and delicious. The most unique thing is that the steamer for steaming mung bean cakes has a big gong pot. There are several fist-sized holes dug in the lid of Gong Hu, and there are also a corresponding number of small wooden retort. The small round retort is also very special, with a round top and a sharp bottom, and there are air holes on the iron partition in the middle. The small round retort is just stuck on the hole of the pot cover, which looks like a strange big telescope from a distance. Gong and pot are filled with water and put on the fire. After the water is boiled, put the mixed rice flour and mung bean flour into the millet retort and steam together. It only takes two or three minutes, and with the heat of steam, two steamed cakes will be cooked. At this time, sprinkle sesame seeds and brown sugar on one of the rice cakes, then turn the other rice cake upside down and put it on it, steam it for about one minute, take it out of the rice cake and put it on a plate. Two baked cakes with brown sugar are called "one cake" by Weishan people. The green cake surface is covered with dark red sugar juice, which gives off a faint fragrance and makes people want to eat. It is said that although mung bean cake is a dessert, it has the effect of losing weight and beautifying, so ladies like it best.