Special snacks in Dali: Famous snacks in Dali: Casserole Fish Xizhou Baba Three-course Tea Milk Fan Carved Plum Lijiang Snacks: Yongsheng Oil Tea Lijiang Baba Chicken Bean Jelly Pipa Meat Shangri-La Snacks: Cordyceps Chicken Liver Blowing Butter Tea Tibetan Pastry Xishuangbanna Snacks: Awa

Braised fish with sour bamboo shoots in water, chicken, tofu, grilled flatbread, grilled tea, bamboo tube rice, pineapple, purple rice, Dai buns, roasted sour pork, the barbecue in Xishuangbanna is really good, especially the barbecue fish, my favorite. Dali spicy and sour fish, Erhai Lake

The "fresh fish experience" on the side, the unique flavor of Eryuan milk fan, the unique flavor of "hot spring dishes", Xiangyun's special flavor "Sisters Seven Spicy", roasted pork, fried snails, yellow squid and stir-fried ham, boiled live fish in live water, frozen

White tofu fish, milk fan, Gaohe vegetables, Erhai sea vegetables, water chestnuts, Erhai bow fish, Dali casserole fish, Nuodeng ham, Midu rolled hoof, papaya chicken, Heqing fried pig liver, Xizhou cake, Dengchuan milk fan

, Bai spicy and sour fish, pickled snails, Bai Tuba bowl, Nanjian hot pot croton powder.

Dali specialty snacks Dali snacks, small pot silk and rice noodles, snow-white millet cakes, crispy cakes, hot bean powder, tofu curds, rolls, steamed cakes, rice cakes and other local snacks, you can eat them all at the snack stalls in Dali Ancient City

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Xizhou Baba Dali Xizhou Baba, also known as Posu, is a wheat flour pancake with good color, aroma and taste. It is a snack in urban and rural areas of Dali. The traditional dada of Xizhou Bai ethnic group is the most famous.

Yunnan Weishan rake meat and bait shredded meat. It is not greasy or greasy, light and delicious, delicious and sweet, and you will never get tired of eating it.

Weishan Raked Meat Bait Silk is famous for its fine workmanship and exquisite selection of materials.

Carved Plum Blossoms are a traditional and special food of the Bai people.

According to historical records, as far back as the Nanzhao period of the Tang Dynasty, there was a custom of visiting relatives and friends to give each other carved plum blossoms as gifts.

Diao Mei is named after the patterns carved on the green plum fruit.

Live fish boiled in live water (hot and sour fish) Boiled live fish in live water, as the name suggests, refers to boiling live fish in flowing water.

When eating fish, the Bai people in Dali pay attention to fresh water and fresh fish.

The places where this method of cooking fish became popular in the past were usually on fishing boats or in villages near Erhai Lake.

The method of cooking live fish in living water is: after the oil in the pot boils, pour living water into the pot (that is, Erhai sea water, river water or well water can be used). After the oil and water boil, remove the gills, scales and belly.

Put the fresh fish with intestines and debris into the hot pot, then add sour papaya slices, chili noodles, salt, tofu, green onions, and ginger slices. Boil it over high heat until it boils, and then cook slowly over low heat.

Once cooked, serve in a large bowl.

Papaya Chicken Papaya is sour and delicious. From the time the flowers fall and bear fruit in mid-spring, to the time when the melons ripen and fall off their stems in mid-autumn, papayas can be eaten raw dipped in sugar, salt and sauce.

The largest amount is made into licorice salt papaya or honey papaya, which promotes body fluids and relieves coughs, appetizers and strengthens the spleen. It is very popular among the elderly, middle-aged and young people.

Papaya is also used to make wine, which has medicinal effects of relaxing muscles, removing dampness, and eliminating muscle spasms.

Therefore, in Yunlong County, Dali Prefecture, the sour and delicious Papaya Roasted Chicken is used to prevent and cure diseases and to nourish the body. It is also used to entertain guests from afar, relieve fatigue and strengthen the stomach.

The chicken used for papaya chicken must be about 1500 grams of chicken as the main ingredient. After slaughtering the leg hair and cleaning it, chop it into small pieces, stir-fry it in a hot sesame oil pan, add salt and water and cook it until it is seven times mature.

Add the peeled and shredded papaya and continue to cook until the chicken is crispy and tender, then add pepper and grass fruit powder and serve.

Papaya chicken, the soup and meat are sour and fragrant, the taste is pure, and there is no greasy feeling. After eating it, you will have a good appetite and feel comfortable.

The eight bowls of earthenware of the Bai ethnic group are the concentrated expression of the traditional food culture of the Bai ethnic group.

The banquet table is the Eight Immortals Table (a square marble carved table), usually 8 people per table, with 8 dishes, commonly known as the "Eight Big Bowls".

The Bai's earthen bowls are meat and vegetables in a harmonious combination, fat but not greasy, plain but not bland, and rich in nutrients.

It can be fried, crisped, stewed or boiled, steamed or steamed, and has bright and colorful colors, highlighting the sour and spicy taste of the Bai diet.

The materials used for the banquet are simple, but the form and etiquette are solemn. The utensils used are usually local earthenware bowls, red bamboo chopsticks, etc. High-end porcelain is rarely used, but it does not appear rough or crude.

The dining tables used are very sophisticated, usually the Jianchuan earthen lacquer carved Eight Immortals table is used. The dining table is usually placed under the wedding tent. In addition, the color of the dishes is beautiful, making it look antique.

In the first round, the most prestigious elderly people among the guests will be seated first, which is commonly known as "opening the table".

At this time, suona and drums were played, the host welcomed the guests, and the atmosphere was lively, showing the Bai people's traditional virtue of respecting the elderly.

During the dinner, guests can share dishes and take them home.

The main dishes (meat dishes) in the Tuba bowl usually have a fixed number. Each person can eat two pieces (slices) of meat, and the vegetarian dishes at the bottom of the bowl can be added multiple times.

Therefore, guests all prepare vegetable leaves (now used in plastic food bags) and bamboo sticks to wrap or skewer the portion of meat and take it home to the elderly or children to eat, which is meant to bring joy and blessings.

Each dish of the Bai Tuba Bowl has its own cooking method.

The main course "Red Meat Stew" is made of pork cut into pieces with alternating fat and lean portions, and the meat is dyed red with red yeast rice soaked in white wine and stewed until cooked. The red and white alternating colors are full of joy.

"Crispy Pork" is half-fat and half-lean pork cut into pieces, seasoned, wrapped in egg batter, fried in oil until golden brown, cooled, cooked, put into a bowl and sprinkled with sesame seeds. The yellow and white aroma is attractive.

"Qianzhangrou" is pork belly with pickled cabbage, golden red in color, sweet and sour in taste, with corrugated skin and refreshing appearance.

"Steamed Pork" is made by boiling fatter pork belly into slices, mixing with seasonings and fragrant rice grains, and steaming it in a bowl. The meat is fat but not greasy, and the aroma is lingering.

"Ganxiang" (platter) is the only cold dish in the Tuba bowl. Slices of braised pork, liver, and tripe are placed on a bowl with pickled cabbage or pickled radish on the bottom, and topped with sour and spicy toppings.

Juice, its taste is sour, spicy and cool.