Rufan is a dairy product produced in Eryuan, Dali. The shape is more unique. It is a thin slice with less water content. It is milky white or milky yellow in color, and is roughly shaped like a water chestnut-shaped bamboo fan. There are grasping feet at both ends.

Rufan is made by boiling fresh milk and mixing it with three-to-one edible acid, then refining and condensing it into thin slices, which are then wrapped around a thin rod to dry. It should be a special type of cheese. The milk fan can be used in various dishes, including cold salad, frying, and barbecue. Its famous dish is puffed with sand and milk fan, which melts in your mouth. Other sets of fried, salt and pepper dishes are unique.

The breast fan can be stored for several months and is easy to transport over long distances. It is exported to various parts of Southeast Asia and is very popular as a gift to relatives and friends.

Dali fish casserole is one of Dali's famous local dishes. It is made by slowly stewing tender chicken slices, mushrooms and more than ten kinds of fresh wax ingredients, plus bow fish or carp from Erhai Lake. Tourists can taste this famous dish on cruise ships and in major restaurants in Xiaguan or Dali. The fish casserole is 20 yuan per pot, enough for 3-4 people, and it tastes very delicious.

Dali fish casserole is stewed with a good casserole produced in Xiangyun, bow fish, yellow shell fish, or carp caught in the Erhai Lake and added with rich ingredients. When serving, the large plate is lined with vegetable leaves. The pot is boiling, red and green, the color is gorgeous, and the fragrance is fragrant. Eaten while hot, the fish meat is tender, delicious and nutritious.

There is a saying that Dali rake meat and bait shreds. Only Dali people can do this. You can’t learn it from other places. It seems to be related to water and soil. In fact, I don’t know the specifics. Yeah, I haven't seen it anywhere else, but it tastes really good. There's a scent wafting from all the way, which is very tempting. It has the characteristics of fresh fragrance, glutinous meat stewed, thick and not greasy juice, mellow and delicious taste, and moist and chewy bait. Xizhou Baba is named after its origin in Xizhou Town, Dali. Divided into two categories: sweet and salty. Folks commonly use upper and lower bottom fire to bake. The following is an introduction to how to make sesame cake in the market. The stuffing is made from flax, also known as sesame seeds, which are the seeds of the flax plant in the flax family. Bai jelly. Mainly hot and sour, suitable for people who like hot and sour taste, and the price is affordable. If you like spicy food, add a spoonful of chili pepper and a little garlic. Even in the watery south, you can feel the bold style of the northwest. It is also very cheap, thin and smooth, and tastes very delicious.

The process of making chick pea jelly is not as simple as most of us imagine. To make chicken pea jelly, the night before, I soaked the chicken peas in the natural mineral water flowing from Xilongtan overnight. On the second day, when the chicken crows for the first time, I got up and pushed the small stone mill with my hands, " Hula la, hula la..." The ground was slowly ground into chicken pea paste, and a large iron pot was used to boil a large pot of the same Xilongtan natural mineral water. When the water boils, pour the chickpea slurry that has been finely ground by hand into a large iron pot and stir. Without adding any additional condiments, the color becomes tender green-yellow, that natural tender green-yellow. It's so delicate that no one dares to touch it. Even if you don't eat such a delicate thing, your appetite will increase just by looking at it.

Carved plums and braised pork. Diao Mei is a traditional specialty food of the Bai people in Dali, Yunnan. It is collected from green plums in spring. Local girls carve patterns on them and gently press them into chrysanthemum-shaped and zigzag-shaped plum cakes. They are placed in a basin of clear water and sprinkled with a little Salt to remove the sour taste of the plums, then put it in a sand jar, and then soak it with high-quality brown sugar and honey for several months. When the plum cake turns golden brown, it can be taken out of the jar and eaten. The pork belly is made from multi-layered pork belly, alternately fat and lean, steamed together with carved plums for about 4 hours. The meat is full of the fragrance of plums, fat but not greasy, and tastes delicious. Dali rawhide is a unique delicacy. Rawhide is also called "Heige" in Bai language, which means raw pigskin and pork. During festivals or daily gatherings, the Bai people always serve cold rawhide as their signature dish and specialty.

Generally, there are two ways to eat rawhide and raw meat: one is to eat rawhide and raw meat without putting them together, and eat them with the seasoning; the other is to mix the seasoning with rawhide and raw meat and make it directly A cold dish. Both ways of eating have their own characteristics and taste.

There is a saying in Dali, "Eat frozen fish and dry your belly." Frozen fish is a cold food, but the time to eat it is from late autumn to before March of the following year, so you should eat it while basking in the warm sun. Bai people love to eat this delicacy. They often make it after autumn, and it is a good treat for entertaining guests.

Choose carp or crucian carp for frozen fish. You can make it according to the method of spicy and sour fish. Put it into a large soup bowl and let it cool naturally overnight. It can be eaten the next day.

But a better way is not to add tofu and other ingredients, because the main purpose of frozen fish is to eat fish and the deliciousness of frozen fish. Adding too many ingredients is superfluous, but you need to add more seasonings so that it is delicious. Slaughter and clean the carp (carp should be cut into small pieces) or crucian carp, put water in the pot, add the fish, then add salt, vinegar (you don’t need to add it if you cook it with sour papaya), soy sauce, chili powder, Sichuan pepper powder, Add garlic and ginger, just like cooking spicy and sour fish. When the soup is thickened, add chicken essence and put it into a large soup bowl. Put it in a cool place and it will freeze naturally into frozen fish the next day.

Bai rice cakes have a special taste and are divided into two categories: dry cakes and water cakes. To make dry cake, first soak the fine white rice until soft, then press and grind it into powder. Then use mint, orange peel juice and brown sugar to grind the powder into fine powder. Use a fine sieve to sift it into the steamer. Then use a thin knife to carefully cut it into 2-inch pieces. Small pieces 1.5 inches high and 0.5 inches thick are steamed over high heat. Water cake is made from high flour, with 1% glutinous rice flour added. It evaporates like a dry cake, but no sugar is added. After the cake is steamed, brown sugar is sprinkled on top. After the sugar is steamed, sprinkle with sesame seeds. Or made of perilla. Dry cakes, and festive dry cakes are the top grade. Happy dry cakes are divided into two types: sandwich cakes and color cakes. The sandwich cake is in the shape of a rhombus, slightly thicker and larger than the ordinary dry cake, with a mixed interlayer of brown sugar, mint, orange peel, jujube puree, and longan; the color cake is square in shape, with a red waistline in the middle, and a red cover on the surface, with distinct red and white colors. , fine quality and beautiful. If the steamed rice cake is used to entertain guests, add brown sugar and rose sugar on the surface; when it is used to worship ancestors and offer to Buddha, flowers must be placed on the surface of the cake. During the Qingming Festival every year, green broad beans are ripe and available on the market. The beans and rice flour are soaked into the rice noodles, and the cake turns green and yellow, which makes it taste better. This kind of green bean rice cake is often used to visit graves in the mountains and entertain distinguished guests.