Carved Plum Pork and Carved Plum Pork is a famous snack in Dali, and Carved Plum Pork and Carved Plum Pork is an even more popular delicacy.

Collected from green plums in spring, girls carve patterns on the plums and lightly press them to look like chrysanthemums. They are then put into clean water sprinkled with salt to remove the sour taste, and soaked in a sand jar for several months before being taken out.

The pork belly is mostly pork belly, which is steamed with carved plums for 4 hours before you enjoy it. It is fat but not greasy, and is sweet and delicious.

The milk fan is a dairy product made from milk. It is conventionally 5-30 cm long and 10-12 cm wide. It is in the shape of an oblique long fan. Two sets are put together, called a "pair". Fresh milk is boiled.

It is made by adding "yoghurt" made from edible acid, then using bamboo chopsticks to spread the protein and fat in the milk into thin slices, and then drying it on a bamboo rack.

It is milky yellow, oily and smooth, has a sweet fragrance, is rich in nutrients, and is easy to carry. It is a gift for relatives and friends.

Yongping Braised Chicken Yongping Braised Chicken is known as "the only chicken in western Yunnan". The selection of materials is very particular. It must be local high-quality native chicken to ensure the tender and tender taste of the chicken. It is also paired with high-quality pepper, grass fruits, garlic, dried

It is cooked with more than a dozen ingredients such as pepper and ginger. It is golden in color, crispy in appearance, and the chicken is tender and delicious. It is very popular among diners.

Dali's annual "March Street" is a grand event to enjoy Yongping Braised Chicken.

Friends who are shopping on March Street, if you want to eat braised chicken, you can go into a shop anywhere, have a cup of tea, wait for a while, and a plate of Yongping braised chicken will be freshly baked, paired with Yongping’s special kimchi and spicy pickled chicken.

The smooth fragrance and sourness of the kimchi make people eat it without getting tired of it and linger on it for a long time.

To taste the authentic Yongping braised chicken, it is best to go to the "Boda Station" at the intersection of Yongping Qudong Expressway and the "Xiaowang Braised Chicken Hotel" located on the roadside of Bonan, the county seat.

From the 15th to the 22nd of the third lunar month every year, it is also a good choice to eat braised chicken on March Street in Dali.

Bai nationality's spicy and sour fish Dali's Erhai Lake is known as the "Pearl of the Plateau". It not only has charming scenery, but also is rich in fish resources.

The Bai people have loved eating fish since ancient times, and their eating methods and cooking techniques are very unique. Spicy and sour fish is one of them.

Preparation method: Wash the live fish, remove the gills and internal organs, wait until the oil in the pot boils, and put the fish in the hot pot.

Add water, add onions, ginger, dried chili noodles, salt, drop in appropriate amount of sour vinegar, add soft tofu, then bring to a boil over high heat, then simmer over low heat.

The characteristics of spicy and sour fish are that the seasonings are particularly heavy, the fish soup is rich and salty, sour and spicy in the mouth, without any fishy smell, and has a sweet aftertaste. It is a delicacy for Bai people to entertain guests.

Bai rawhide rawhide is a traditional Bai food unique to the Dali area.

Rawhide, that is, raw pig skin and pork.

It is also called "Haig" in Bai language.

Generally, eating rawhide is mainly popular in major Bai gathering areas such as Eryuan and towns around Dali City.

You can usually eat authentic, traditional rawhide in these places.

When we say rawhide is raw pigskin and pork, many people may be afraid of it and reject it.

In fact, it is not necessary. Although it is raw leather and raw meat, the cooking method is very exquisite.

The first is to select the ingredients. You must choose good local pigs (the three types of pork, rice sand pigs, sick pigs, and old sows cannot be used for rawhide), and only take the pig skin, hind leg meat, tenderloin, and loin muscles.

The second is the cooking method. The pigs are slaughtered without removing their hair, and the pigs are roasted directly with straw, straw, etc.

Roast the whole pig until it is charred black, and then rinse the pig body with clean water. After scraping and washing the hair off, the pig body will turn golden brown and smell fragrant.

Finally, peel off the skin and cut into pieces. Cut the meat of the part you want to eat into fine pieces but not into pieces. Just dip it in water and eat it.

Dipping in water is also very particular. The final taste of the rawhide depends on how well it is dipped in water.

Dip in water and select Dali's unique plum vinegar, Sichuan peppercorns, roasted chili powder, minced garlic, ginger, coriander, cold boiled water, salt, sugar, and soy sauce and stir.

In this way, an authentic Dali famous snack is ready.