Sea vegetables generally like big oil and garlic. Do sea vegetable buns, in addition to using enough cooking oil, more with diced meat and garlic with filling, put some garlic more delicious. The skin of the buns to hot noodles for good, not large, but the vegetables should be stuffed tightly wrapped. After steaming, the fresh flavor will come to your nose before you open the pot. Bite a thin smooth moist, fresh and tasty, there is always the feeling that the stomach is full of eyes are not full.

Sea vegetables are green algae aquatic plants, produced in the Dali Erhai. Qing Jiaqing Wu Qirui "plant names and facts" in: "sea vegetables born in Yunnan water, long stem and long leaves, leaves like Cheqian leaves and large, are hidden in the water. The leaves are like the leaves of the plant and are large, all of which are hidden in the water. They are drawn in long bracts and have several flowers in the same bract. Flowers bloom out of the water, three petals, color white ...... people pick their stems and leaves to eat."

The seaweed stem is four or five feet long, soft and brittle, thick and thin as a rope, the stem must be flowering, there are bracts, each bract blooms four or five, four petals, color white, so also known as seaweed flowers.?

Sea vegetables salvaged from the sea after washing with water, along with buds, stems and leaves and taro soup, known as "sea vegetables taro soup", refreshing and delicious, is a famous dish often eaten by the Bai people.

Sea vegetables in the Erhai water growth, floating, the Bai folk song often cited the metaphor of wandering around life: "Dali sea rootless grass, not floating not fall not root", referring to the sea vegetables.