Dali snacks: Dali's famous snacks: Casserole Fish Xizhou Baba Three-course Tea Milk Fan Carved Plum Lijiang Snacks: Yongsheng Camellia 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, stir-fried snails, yellow cabbage 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

.

Eryuan Milk Fan is a unique local flavor food made by the folks in Dali Bai Autonomous Prefecture. It is named after its shape like a paper fan.

It is mainly produced in Dengchuan Bazi, Eryuan County, so it is also called Dengchuan milk fan.

The craftsmanship of the milk fan is ingenious: first heat the yogurt in a pot, and when the temperature rises to 70-80°C, scoop the fresh milk into the pot, shake it gently with bamboo chopsticks, and slowly stir it in one direction to release the protein in the milk.

, fat, etc. gradually condense on the surface, then take it out, knead it slightly, and use chopsticks to roll it into a paper-like sheet of 20 cm and 8 cm wide.

Pull out the corners at both ends to form a diagonally long fan shape, lay it on a bamboo rack to dry.

The milk fan is oily, shiny, fragrant and sweet, and has high nutritional value.

According to analysis, it contains 49.3% fat, 35% protein, 6.8% lactose, vitamin A, calcium and many other nutrients. It is a good nutritional supplement suitable for all ages.

There are many ways to eat milk fans, including pan-frying, deep-frying, steaming, or stir-frying. Sprinkle with sugar or salt and eat raw. After grilling over fire, roll into a ball and knead into fine powder. Add hot milk or hot milk to it.

In tea, add sugar and eat, it is sweet and delicious; put it between lettuce leaves for a few hours, then cut it into sections and fry it until brown, sprinkle with pepper and salt, it can be a good drink; use milk fans to wrap tofu and meat fillings

It tastes delicious when fried.

Nowadays, people in the Dali area have regarded fried milk fan shreds, braised three-fresh milk fan, fried milk fan dumplings, etc. as famous dishes to entertain guests from all over the world.

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.

Wheat flour is the main raw material of Xizhou Baba. The dough is very particular. You need to add an appropriate amount of alkaline, knead thoroughly, then layer it with essential oil, sprinkle with chopped green onion, pepper, and salt for salty taste; add ham, diced meat, oil residue, and brown sugar.

The filling is sweet.

After making round cakes, take 6 at a time, half salty and sweet, and place them neatly on a round chopping board. Then use an oil brush to brush a layer of sesame oil on the upward side of the cakes, and then put them in an oil pan to bake.

bake.

About ten minutes later, a pot of golden, fragrant, crispy "posu" came out of the pot.

Xizhou Baba is not only delicious and fragrant, but also cheap and affordable. It has always been a convenient food in daily life and is very popular among people. At the same time, it is also an excellent portable food for working or traveling outside.

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

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

Select the best quality meat from the hind legs, elbows and abdomen of freshly slaughtered pigs, burn the outside with strong fire over a chestnut charcoal fire, then soak it in warm water and then scrape and wash the residue to reveal golden and translucent white meat.

After the skin is brown, put it into a large casserole, add an appropriate amount of grass fruits and refined ham, and cook it over both civil and military fires.

After a day and a night, the soup and "hat" were finally ready.

The bait silk is made from Weishan's famous "Huangpigu" rice, which is white and flawless, not brittle or sticky, soft and sweet.

This bait silk also needs to be processed early that day.

When eating, blanch the shredded bait in 80% boiling water until it is cooked but not rotten, add the stewed rake meat, soup, finely chopped green onion, good soy sauce, and Dahongpao pepper.

sesame oil, and then add garlic juice, roasted chili noodles, etc. according to the customer's preference.

A bowl of authentic Weishan rake meat and bait, the soup is white, the flavor is fragrant, the mouth is delicious, and it is memorable.

Carved Plum Blossoms are a traditional specialty 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.

The production process is to use salted plums as raw materials. First, soak the salted plums in lime water, take them out and dry them, then use a carving knife to carve a continuous zigzag pattern on the plum flesh, and squeeze out the plum core from the gaps, making it hollow and light.

Gently press it into a chrysanthemum-shaped, zigzag-shaped plum cake, put it into a basin of clear water, sprinkle a little salt to remove the sour taste of the plums, then put it in a sand pot, and then soak it with high-quality brown sugar and honey for several months, until the plum cake becomes

When golden brown, you can take it out of the jar and eat it.