The special delicacies of Bai people include: milk fan, casserole fish and casserole tofu, fresh pork liver, blown liver, rawhide, Midu rolled hoof, papaya chicken, crispy Xizhou dada, Nuodeng ham, etc.

The milk fan is a famous specialty of the Bai people. The method is to put goat milk in a pot, add acid water (or alum) to make it semi-solid, pick it up with chopsticks, and dry it in the sun to make the milk fan. It can be eaten raw or eaten raw.

Can be cooked.

Casserole fish and tofu casserole: Put ham slices, tender chicken pieces, mushrooms, egg rolls, dried bacon slices, tofu, magnolia slices, meatballs, etc. in proportion to bow fish (or carp) in a casserole, and put in seasonings.

Stew over slow fire.

If the main ingredient fish is replaced with tofu and a small amount of cabbage, it will become a tofu casserole.

Fresh Pork Liver: This is a meat and pickle dish that goes with the meal.

It is made by mincing pork liver, pork tripe, pig intestines and other internal organs and adding coarsely ground chili powder, pepper, star anise, grass fruit, thick salt and other condiments. The juice becomes spicy and the umami flavor is strong.

Blow the liver: Blow the complete fresh pork liver enough, add some salt, and hang it in a cool and ventilated place to dry.

When eating, slice the pork liver into slices, add sesame oil, vinegar, pepper, green onions, and coriander, and then serve cold.