Yunnan Dali native product-Haidong Sydney-Dali Sydney is mainly produced in Haidong Township on the east bank of Erhai Lake, so it is traditionally called Haidong Sydney. Sydney trees have been cultivated in Haidong area for more than 1 years. As far back as Dali Kingdom and Nanzhao Kingdom, every year when pears were ripe, local officials chose the best Sydney as tribute fruit and gave it to the court. According to legend, during the Song Dynasty, a monk named Baozhu went to Shanchuan City (now Kunming) to give a lecture, and once brought Dali Sydney saplings to Chenggong, Kunming for cultivation, which was deeply loved by local people. In order to commemorate this Baozhu monk, people call the introduced Sydney Baozhu pear. Therefore, nowadays, the famous Baozhu pear in Kunming belongs to the same category as Dali Sydney, with basically the same fruit type, taste and color, but Dali Sydney is sweeter and more tender than Baozhu pear due to climate and soil factors. Every August and September is the mature period of Haidong Sydney, and the fruit is round or oval. After storage for a period of time, the skin color turns from green to yellow, and it is crystal clear. Ripe Sydney has thin skin, white and tender meat, sweet juice, no residue left after chewing, and is rich in malic acid, protein, calcium, phosphorus, iron, vitamin B, vitamin C and other nutrients. It has the effects of promoting fluid production, quenching thirst, moistening lung and relieving cough. The eighth day of the eighth lunar month is a traditional teaching meeting in Dali. On this day, people of all ethnic groups dressed in festive costumes flocked to Erhai Lake from all directions for boating. Many people crossed Erhai Lake to Haidong, and sang and danced under pear trees to have a picnic and taste Sydney, which was full of fun. At present, the cultivation quantity and quality of Haidong Sydney have been greatly developed, with an average annual output of more than 6, Jin and a maximum annual output of 1.5 million Jin, which has become an important economic pillar industry in Haidong Township. -Yangbi Walnut-Tan Cui, an Anwei person in Qing Dynasty, said in Heng Zhi of Yunnan Haiyu: "Walnuts are planted on Yangbi River, and the shell is thin and can be broken by pinching." Yangbi County is in the west of Dali County, which is famous for its rich walnuts. If you visit the Yi people's home in Yangbi Mountain area, they will certainly treat you with local traditional food walnuts dipped in honey. It is one of the important export commodities in our province. The mountainous area of Yangbi is full of lush walnut forests. The walnut trees are tall and straight, and there are many centuries-old trees. The high-risk brigade of Pingpo Commune has a walnut tree, which is two meters in circumference and covers an area of half a height. Generally, the annual output of walnuts is more than 2 kilograms, and it can extract nearly 7 kilograms of oil. This tree is called "King of Walnuts". The walnut kernel has high oil content and can extract oil. For example, the Lantern Festival and the Mid-Autumn Festival moon cakes are all filled with Yangbi walnut kernel, which is crispy and sweet. Yangbi walnut is also a gift for relatives and friends.-Carved plum-is a traditional and famous food of Bai nationality. According to historical records, as far back as the Nanzhao period in the Tang Dynasty, there was a custom of visiting relatives and friends to give each other gifts of carved plums. Carving plum is named after carving patterns on plum fruit. The production process is as follows: salt plums are used as raw materials, which are first soaked in lime water, taken out and dried, and then continuous zigzag patterns are carved on plum meat with a carving knife, and plum pits are squeezed out from the gaps, which are as hollow as wisps, gently pressed into chrysanthemum-shaped, serrated plum cakes, which are put into a clear water basin, sprinkled with a little salt to remove the sour taste of plums, then put into a sand pot, and then soaked in fine brown sugar and honey for several months, until the plum cakes are golden yellow. Carved plum is fragrant, crisp and sweet. The sour taste is sweet, and it is a kind of food that is beneficial to human body, because it can stimulate body fluid to quench thirst, stimulate appetite and refresh the mind, and is rich in nutrients such as vitamin C, glucose and amino acids. Carving plum is not only a delicacy in Dali, but also a carefully carved handicraft. Eryuan County is known as the "hometown of plums", and most local Bai girls learn to carve plums from childhood, so this craft often becomes a sign to measure whether a girl is clever or not. Local customs, before they got married, presented to her husband's family as a meeting gift, there was a plate of carefully carved plum. On the wedding night, the bride will entertain the guests with "fruit wine", and how the production skills and taste of carved plum become a topic of comment. Scholars also write poems on the theme of carving plums. For example, a poem praising carving plums praises: "Little green plums put their fingertips on them, and skillfully turn them into jade chrysanthemums;" Honey dipping tastes delicious, and it is suspected that Xianpa fell into the world. " -stewed plum-also known as "black plum" and "boiled plum". Its production technique is to use bitter plum as raw material, soak it in a pottery pot and put it in the ash of "mother fire" (chaff burning slightly) in a fire pit, and keep heating for January and February, and then stop eating when the plum color is dark. Stewed plum can be put aside for several years without changing its taste. Bai people often use it as a gift for their relatives and friends. Stewed plum, a condiment used by Bai people to mix cold dishes and cook hot and sour fish, is more sour than vinegar. Stewed plum is not only a condiment, but also a dose of traditional Chinese medicine. The Bai proverb says, "Eating apricots makes you sick, but eating plums makes you die." Oral administration is used to treat chronic diarrhea and dysentery, and also has antipyretic and antitussive effects. After external use, it is applied to wounds and sores after mashing, which has curative effects on clearing away toxin and promoting granulation. It is also a summer-relieving drink, which tastes mellow and quenches thirst after being released with sugar. It is a unique local famous product of Dali Bai nationality with a long history. -Gaohe cuisine-a rare alpine plant that is a specialty of Cangshan Mountain in Dali, is native to the area above 35 meters above sea level of Longchi (Ximatang), the peak of Cangshan Mountain. Chen Ding's book A Journey to Yunnan and Guizhou records: "There are Gaohe dishes at the top of Cangshan Mountain, which are born in July and August and have red stems. Green leaves and taste like mustard. " Now it has been planted by Bai farmers in vegetable fields at the foot of the mountain. Gaohe cuisine is often made into pickled vegetables to eat. The preparation method is simple and easy. First, the fresh Gaohe vegetables are washed, scalded with boiling water, added with sesame seeds and shredded ginger, soaked and mixed with hot sesame oil, and can be eaten, or sealed in a jar, which can be preserved for half a year without changing its taste. Gaohelai has pharmacological effects such as appetizing, invigorating spleen and refreshing mind, and is a famous specialty for giving gifts and entertaining relatives and friends from other places. -Erhai seaweed-a green algae aquatic plant, produced in Erhai Lake, Dali. Wu Qirui, Jiaqing of Qing Dynasty, wrote in "Textual Research on Plant Names and Facts": "Seaweed is born in Yunnan water, with long stems and leaves, and the leaves are as big as the front leaves of the car, all of which are hidden in the water. A long bud is drawn, and more than ten flowers are in the same bud. When the flowers bloom, they come out of the water, with three petals and white color ... People pick their stems and leaves to eat. " The stem of seaweed is four or five feet long, soft and crisp, and thick as a rope. The stem must bloom with bracts, with four or five flowers in each bract, and four petals are white, so it is also called seaweed flower. After being salvaged from the sea, Haimou was washed with clear water and boiled with flower buds, stems and leaves and taro, which is called "seaweed taro soup". It is refreshing and delicious, and it is a famous dish that Bai people often eat. Seaweed grows and floats on the surface of Erhai Lake, and Bai folk songs often refer to the wandering life: "Dali Haizi has no root grass, and it doesn't float, fall or take root", which refers to seaweed. -thorn water chestnut-thorn water chestnut according to the new compilation of Yunnan annals? The examination of products records: "Water chestnut, formerly known as Octopus, belongs to Octopus. In ancient times, he said that picking ling was also seen in singing, and the common plants in the pond were also covered. Leaves come out in spring, broadly ovoid and serrated. The middle part of petiole is hypertrophy, which is convenient for floating. Small white flowers with four calyx and four petals in summer. The ovary ripens in autumn and becomes a nut with tender thorns in its horns. The pulp is white and tender and can be eaten raw. " Dali water chestnut is mainly produced in Erhai Lake, West Lake, Jianhu Lake, Huabi Lake and other major freshwater lakes. Every spring, long leaves germinate, the leaves float on the water, the edges of the leaves are serrated, and the middle of the petiole is fatter than the two ends; It blooms in summer, with small color white flowers and four petals. In the crisp autumn season, the water is full of water chestnuts, which is the season for picking water chestnuts. At this time, the skin of water chestnuts is hard and has tender spines. Rinse the fresh water chestnuts picked, cook them in boiling water for a while, and then peel them and eat them. At this time, the pulp of water chestnut is white and tender, and it is sweet to eat, which is a favorite food of Bai people.