Bai people are good at crispy ham, sausage, bow fish, fried pork liver, tender fried chicken and snail sauce. Women are good at making candied fruit, carved plum and sweet thumb in Cangshan snow. The Bai people are a hospitable people. When guests arrive, they first invite guests to the table, that is, they offer roasted tea and fruit, and then entertain guests with eight bowls of exquisite and rich Lai Jun such as three buttermilk. The basic tastes of Bai people are acidophilic, spicy, sweet and slightly numb. Its cooking techniques are deeply influenced by Han cuisine and Buddhist temple cuisine. There are many famous dishes, such as: fried fish, sand washing breast fan, Dali bait? , Xizhou crispy candy trick, live boiled live fish, steamed pork with wicker, etc. Baking tea is one of the customs of Bai people to respect guests. Tea is rich in color, drunk and unique. Roast tea is usually poured three times, commonly known as "three tea". There is a saying that "the head is bitter, the second is sweet, and the third is aftertaste". Wan Mei and Diao Mei are traditional foods for Bai women. Dali, the hometown of "Five Golden Flowers", a Bai cuisine with romantic scenery, is a settlement of Bai people, and is known for its four scenery: wind, flowers, snow and moon. Cangshan Erhai Lake, Nanzhao Historic Site, Famous Buddhist Mountains and Ancient Silk Road are all fascinating tourist attractions. As a "well-known state of literature" with a long history, Dali has also offered a variety of romantic Bai cuisine, some of which are unique. The first one is "Dali casserole fish", which is made of good casserole produced by Xiangyun, bow fish, yellow shell fish or carp caught in Erhai Lake and rich and colorful ingredients. When I was on the table, the large pad paved with vegetable leaves was boiling in the pot, red and green, colorful and fragrant. When eaten hot, the fish is tender, delicious and nutritious. Second, push "Midu Juanhoof". Midu Juanhoof is as famous as Midu folk songs, and it has become a traditional food of Bai people. It is well-loved by people of all ethnic groups because of its delicious color, diverse eating methods and easy storage. It is made of fresh pork leg as the main material, pepper, tsaoko powder, star anise powder, Redmi, white wine, salt and other ingredients. It is pickled first, then boiled, and refined. It can be tightly wrapped in tissue paper and hung up, which can be eaten at any time. The rest can be re-wrapped and hung, and the color and taste will remain unchanged in October. There are many ways to eat Midu's trotters, such as steaming, cooking, cooling after cooking, eating alone, or cooking with side dishes, all of which are mellow and delicious, and the wine is straight with meals. What is more pleasing to the eye is the carmine color, which has a deep affection for southern Xinjiang compared with money. It reminds people of the pretty little faces of golden flowers, and can't help but admire the beauty of Dali's mountains, waters, people and feelings. Three pushes "Mugua Chicken". Papaya is sour and delicious. It can be eaten raw with sugar, salt and sauce from the beginning of the fruiting of the spring flowers to the ripening of the melons in the Mid-Autumn Festival. The largest amount is made into licorice salt papaya or honey papaya, which is very popular among the old, middle-aged and young. Papaya is also used to soak wine, which has the medicinal effects of relaxing muscles and tendons, eliminating dampness and removing tendon contracture. Therefore, Yunlong County, Dali Prefecture, uses its rich sour and delicious papaya roast chicken to prevent and cure diseases, and also to entertain distant visitors, to relieve fatigue and strengthen the stomach. The chicken used in Mugua chicken must take about 1,5 grams of young chicken as the main material, slaughter leg hair, clean it, chop it into small pieces, stir-fry it in a hot pan of fragrant oil, add salt and boil it until it is seven-ripe, add peeled and shredded papaya and continue to cook it until the chicken is crisp and tender, and then add pepper and Amomum tsaoko powder. Mugua chicken, the soup and meat are sour and fragrant, the taste is pure, and there is no greasy feeling. After eating, your appetite is wide open and your whole body is comfortable. Four push "Deng Chuan breast fan". Dengchuan is rich in water and grass, Bai and Han nationalities, and almost all households have cows, so it is known as the "hometown of dairy cows". "Deng Chuan Milk Powder" made from milk is the best quality milk powder in Yunnan Province, while the Deng Chuan milk fan sold by the eldest sister-in-law dressed in Bai clothes is a well-known special food. It is easy to carry, special in shape and convenient to eat. It can be baked, fried or eaten cold, and it is suitable for both sweet and salty. Frankincense is refreshing and crisp, which is a good dish to drink and a special snack. Five pushes "Xizhou Baba". It is a snack in Xizhou, a historic city near Erhai Lake. Made of wheat flour. Whether it is sweet or salty, when making it, use two layers of charcoal fire to slowly bake the Baba in the oil kang in the pot until it is crisp. Therefore, Xizhou Baba is crisp, soft and popular, with distinct layers, just like Cangshan Mountain with 19 peaks and 18 holes, and its beauty is delicious. Six pushes "Heqing pork liver fried". This is a pickled vegetable with meat. Use pig liver. Pork bellies, pig intestines and other viscera are chopped and coarsely ground with seasoning such as Chili noodles, prickly ash, star anise, tsaoko and strong salt. The juice is spicy and fragrant. Take a small dish and steam it. A layer of red oil floats out, and a burst of meat smells, attracting people to drop water. Pick a little with chopsticks and taste it. It's salty, spicy and fragrant. What an appetizing dish of pickles! Red like the scorching sun is really like the uninhibited and cheerful character of the Bai people. Dare to eat Heqing pork liver, and truly love Bai people's "Golden Flower", "A Peng", Da Die and Aunt. The hospitable Bai people have a unique etiquette

"three tea" when entertaining distinguished guests. Tea for the first course. The host warmly welcomed the guests, simmered the water while talking, and when the water boiled, put the small sand pot specially used for baking tea on the brazier to heat it, then put a pinch of tea

in it, and shook it constantly. When the tea leaves were yellowish in color and gave off an attractive fragrance, they poured boiling water

, and only heard a "squeak" in the pot. Bai people believe that this is a symbol of good luck. When the foam falls

and rushes into boiling water, the tea will be simmered. This is the first tea, and people also call it "thunder tea"

. This tea is amber in color and crystal clear. The host pours two or three drops into the cup, and a little boiling water is added. Then he raises his glass to Qi Mei and hands it to the guests. Bai people have the custom that "wine is full of respect for people, tea is full of deceit < P >", so the tea in that cup is only enough for one or two drinks. There isn't much tea at the beginning, but

it's bitter and mellow, which has a unique flavor.

two courses of tea. After the first tea, the host refilled the sand pot with boiling water, and then took out a small bowl with sliced walnuts and brown sugar. When the hot tea was brewed, the tea in the bowl

churned, and the thin kernels trembled like cicadas. When tasting, the tea smells fragrant and tastes sweet. This

is the second tea, also called "sweet tea" or "sugar tea".

three tea. First, scoop half a spoonful of honey, add three or two red prickly ash into the cup, and make tea. After that, the guests shake the cup and drink it, which is sweet, slightly spicy and slightly bitter. Then the host takes a milk fan made of

milk and bakes it on the fire. When the milk fan turns yellow

, he crushes it and puts it in a tea bowl. At the same time, he adds some brown sugar into the hot tea, and then

stirs it with chopsticks to honor the guests. In this way, we can not only drink fragrant tea, but also taste the milk fan, a specialty of Bai nationality, so some places

call Di three tea "fan tea".

It is said that "three tea", which is bitter in the head, sweet in the second place and memorable in the third place, was originally a courtesy for Bai people to receive

their son-in-law, and later evolved into a unique etiquette for Bai people to entertain distinguished guests.