What are the characteristics of the intangible cultural heritage in Dali, Yunnan?

The intangible cultural heritage of Dali, Yunnan Province is characterized by rolling hoof, Weishan braised meat bait, Nuodeng ham, Yongping braised chicken and Dali hot and sour fish.

1, roll hoof

Traditional cuisine of Yunnan ethnic minorities is deeply loved by local people of all ethnic groups because of its delicious color, diverse eating methods and easy preservation. Among them, the Midu county system is the most famous, so it is also called "Midu Juan hoof". In 2022, Midu's rolling pin technique was included in the fifth batch of Yunnan intangible cultural heritage representative projects.

2, Weishan braised pork bait

Weishan's unique snacks have long enjoyed a good reputation. 20 17 was selected as the fourth batch of intangible cultural heritage in Yunnan province. Legend has it that the founder of barbecue bait is Xi Nuluo, the founding father of Nanzhao State. In his early years, Xinuluo made a living hunting with Yi compatriots and got to know Yamakaji. They cooked the charred wild boar and found it delicious.

3.norden ham

Special products of Dali Bai Autonomous Prefecture, Yunnan Province, geographical indications of national agricultural products, and Deng ham making skills were selected into the list of the fourth batch of intangible cultural heritage expansion projects in Yunnan Province on 20 17. The production technology of Nuodeng ham is unique and rare in China. The natural salt well of Nuodeng with a history of thousands of years has created the unique delicacy of Nuodeng ham.

4. Yongping braised chicken

Delicious color, rich aroma, oily but not greasy, unique taste, fast cooking, praised by officials and businessmen. It spread rapidly with the trend of the ancient road, and eventually became the first choice for many Madian stations along the Bonan ancient road to entertain merchants and officials.

5. Dali hot and sour fish

Originated from the double gallery. As early as ancient times, Shuanglang was inhabited, and Erhai fish was the main food source at that time. After thousands of years of evolution and experience accumulation, fishermen put papaya, pepper, tofu, potatoes and other ingredients in cooking fresh fish, and gradually formed this traditional Dali cuisine.