Specialty foods of the Bai people The Bai people in Pingba area eat rice and wheat, while those in mountainous areas mainly eat corn and buckwheat.

The Bai people like to eat sour, cold, spicy and other flavors, and are good at curing ham, bow fish, oil chicken brown, pig liver and other dishes. They also like to eat a unique flavor of "raw meat" or "raw skin", which is roasted pork.

Make it half-cooked, cut into shreds, and eat with ginger, garlic, vinegar, etc.

Bai people also like to drink roasted tea.

The famous "Three Courses of Tea" is a guest gift of the Bai people. After a woman gives birth, the host will treat the first guest who enters the house to eat poached egg glutinous rice balls. The guest cannot refuse, otherwise the host will be angry.

When you get married, you can eat the four-four-ruyi banquet (i.e. four plates, four plates, four basins, and four bowls).

The daily diet in the Bai area of ??Dali varies with local products.

People in the Pingba area eat rice and wheat as their staple food, while those living in mountainous areas eat corn and tuna as their staple food.

Commonly eaten vegetables include cabbage, green vegetables, radish, eggplant, melons, beans and peppers.

Rawhide Rawhide is a unique dish of the Bai people.

This is a whole pig or sheep roasted over a straw fire.

When roasted until half-rare, remove the hair and roast again until the skin and meat are golden brown.

When eating, the meat is cut into shreds or slices, and served with ginger, onions, garlic, stewed plums, peppers, Wumei and other seasonings. It is fragrant and fresh and is a national delicacy for entertaining distinguished guests.

When fishermen on the Erhai coast cook fish, especially fatty fish such as "oil fish" known locally, they generally do not fry them.

They scooped water from the Erhai Lake, and when the water in the pot boiled, they put in fresh fish, and then added thick chili powder and Sichuan pepper powder. It tasted delicious and spicy, and was commonly known as "sea fish boiled in sea water."

Xiaguan Fish Casserole This is a local specialty dish in Xiaguan.

Wash the plump carp from Erhai Lake by caesarean section, smear with a little salt, marinate for ten minutes, and combine with ham slices, tender chicken pieces, fresh meat slices, pork liver slices, mushrooms, egg rolls, meatballs, sea cucumbers, tofu, magnolia slices, etc.

Put appropriate amounts of various ingredients together in a casserole, add appropriate amounts of pepper, refined salt, MSG and other seasonings, and cook over a slow fire on a charcoal stove.

When eating, place the casserole on a plate and place it on the table. It will be steaming hot and delicious.

Stewed Plum Plums are produced in the Dali area, especially on the east coast of Erhai Lake. The half-mountain and half-ba area that stretches for hundreds of miles is full of plum trees.

There are two types of plums: bitter plum and salt plum.

Stewed plums made from bitter plums are a favorite condiment of the Bai people.

To stew plums, put the bitter plums in a sand pot, add salt and pepper, cover tightly, place it in the middle of the fire pond, pile rice husks around it, ignite it, and stew it over low heat for one to two days.

At this time, the black stewed plum tastes extremely sour and fragrant. Common people often use it as a seasoning for eating rawhide, or add brown sugar to make stewed plum soup.

Stewed plums are shelf-stable and can last for one or two years without going bad.

The carved plums produced in Eryuan County are made by soaking the salted plums in lime water.

After taking it out to dry, use a knife to carve a continuous zigzag pattern on the plum blossom, and carefully squeeze out the plum core to make it hollow and like a wisp. After being flattened, it looks like a blooming chrysanthemum.

At this time, soak it in wine and then soak it in brown sugar.

After a few months, you open the bottle and take it out. The carved plums are golden in color and overflowing with fragrance. They are the best fruits produced in Eryuan County.

The girls of the Bai ethnic group in Eryuan are good at making carved plum blossoms, and this has become a symbol of a girl's dexterity.

Because according to local wedding customs, before a girl gets married, she must give her husband's family a plate of carved plums made by the girl as a meeting gift.

On the wedding night, the bride should set up a sweet banquet for relatives and friends, which is called "setting out fruit wine". The honey money, dried fruits and carved plums brought by the bride are displayed on the table to entertain the guests and let everyone taste them.

Therefore, the girls from Eryuan all carved carefully. The carved plums they produced were not only excellent fruits, but also a kind of arts and crafts.

Bait cubes, also known as Baba, are traditional snacks widely popular in Yunnan.

However, Dali bait cubes are unique: steamed rice balls are placed on a marble pad and kneaded by hand.

Wrap in sugar, walnut salt, brine, etc., and bake on a charcoal stove*.

This freshly kneaded and roasted bait is soft, fragrant and delicious.

Milk Fan Dengchuanba, Eryuan, has fertile land and rich water and grass. The farmers here have a tradition of raising dairy cows.

The locally produced milk fan is a famous specialty.

When making milk fans, first ferment fresh milk into yogurt water, then put it into a pot and heat it to 60C to 70C. Then pour in the fresh milk and stir it gently with bamboo chopsticks to gradually condense the protein and fat in the milk into yogurt.

It is made into fluffy shape, then spread into thin slices with bamboo chopsticks, and air-dried on a bamboo rack.

The milk fan is yellow with white, pure and bright, and as thin as paper. It is rich in protein, fat, etc. and is rich in nutrients.

It can be eaten raw, fried, steamed or grilled.

But it is best to fry it with sesame oil until it turns light yellow, take it out and let it cool, it will be crispy and fragrant, especially delicious.