1. Casserole fish and casserole tofu: Put sliced ham, tender chicken, mushrooms, egg rolls, dried slices, tofu, magnolia slices and meatballs into a casserole in proportion with bowhead fish (or carp), put in seasonings and stew with slow fire. If the main fish is replaced by tofu and a small amount of cabbage, it becomes casserole tofu.
2. Milk fan: it is a famous specialty. The practice is to put goat's milk in the pot, add acid water (or alum) to make it semi-solid, pick it up with chopsticks, and dry it in the sun to form a milk fan, which can be eaten raw or boiled.
3. Fresh pork liver: Chop the pork liver, mix with salt, pepper, wine, sesame, star anise, tsaoko, etc., and seal it in a clay pot, which can be stored for one year. It can be steamed or used as seasoning.
4. Blow liver: Blow the whole fresh pig liver with enough air, put some salt and hang it in a cool and ventilated place to dry. When eating, slice pork liver and add sesame oil, vinegar, pepper, onion and coriander. Cold salad is fine.
5. Raw skin: After the pig is slaughtered, it is barbecued with fire to remove the hair, so that the skin is roasted to golden brown and the meat is half-cooked. Cut it into pieces or shredded pork, and add seasonings such as onion, ginger, vinegar and garlic to eat. Raw skin is a banquet dish in the old New Year's Festival.
In addition, Bai people eat Ding Ding candy, rice scented tea and Jiangzhai rice during the Spring Festival. Eat steamed cakes and noodles in March Street; Tomb-Sweeping Day eats assorted cold dishes and "Zhai Yan Xiang" (fried crispy meat); Eat zongzi and realgar wine on Dragon Boat Festival; Eat new beans, tender melons and old grains mixed with new rice at the New Year Festival; Eat sweets and all kinds of sweets on Torch Festival; Eating morels and checking fish and meat without restraint; Eat white cakes and drunken cakes in Mid-Autumn Festival; Eat fat sheep on the Double Ninth Festival; Eat fried grains and mutton farms on the winter solstice.
Bai people are used to "Xizhou Tuba Bowl" for wedding banquets, which consists of eight hot dishes: red meat stew with red yeast rice; Crispy meat fried with egg paste; Add soy sauce and honey to steam thousands of pieces of pork with five flowers and three lines; Steamed pork with sweet potato or potato; Dry incense marinated with pig head, pig liver and pork; White lentils covered with minced meat and egg crumbs; Chop suey made of auricularia auricula, bean curd, water, shredded eggs and vegetable stalks; Bamboo shoots with fried pork strips. In addition, each guest has a packet of betel nuts, and so on.
please accept it if you are satisfied.