What are the specialties of Bai nationality?

The specialties of Bai nationality are: milk fan, casserole fish and casserole tofu, fresh pork liver, liver blowing, rawhide, Midu rolled hoof, Mugua chicken, crispy Xizhou Baba, Nuodeng ham and so on. Milk fan is a famous specialty of Bai nationality. Its practice is to put goat's milk into a pot, add acid water (or alum) to make it semi-solid, pick it up with chopsticks, dry it in the sun and make it into a milk fan, which can be eaten raw or cooked.

Casserole fish casserole tofu: ham slices, tender chicken, mushrooms, egg rolls, dried bacon slices, tofu, magnolia slices and meatballs are put in. Put it in a casserole with abalone (or carp) in proportion, add seasoning, and simmer. If the main fish is replaced with tofu and a small amount of cabbage, it becomes casserole tofu.

Fresh pork liver: This is a kind of pickles pickled with meat. It is made by chopping pig liver, pig belly, pig intestines and other internal organs, and coarsely grinding spices such as pepper noodles, prickly ash, star anise, tsaoko and concentrated salt, and the juice becomes spicy and delicious.

Blowing liver: After blowing the whole fresh pig liver, put some salt and hang it in a cool and ventilated place to dry. When eating, slice pork liver, add sesame oil, vinegar, pepper, onion and coriander, and then cool.