What flavor snacks are there in Dali?

Dali's famous snack: casserole fish Xizhou Baba three teas milk powder silk carving Meiliang snack: Yongsheng oil tea Lijiang Baba chicken bean jelly Pipa Shangri-La snack: Cordyceps chicken blowing liver butter tea Tibetan pastry Xishuangbanna snack: Awa water wine sour bamboo shoots stewed fish chicken tofu roast knife does not pull roast tea bamboo rice pineapple purple rice Dai wrapped roast sour meat Xishuangbanna barbecue is really good, especially that one.

Dali hot and sour fish, "fresh fish experience" by Erhai Lake, Eryuan milk fan with unique flavor, "hot spring dish" with unique flavor, "Sisters and Seven Spices" with Xiangyun's unique flavor, roasted pork, fried ham with snail and yellow vegetables, frozen white bean curd fish, milk fan, Gaohe dish, Erhai seaweed, water chestnut, Erhai bow fish, Dali casserole fish, Nuodeng.

Dalibaizu special snacks

Dali snacks, small pot vermicelli, snow-white millet cake, shortcake, hot bean powder, bean curd, burrito, steamed cake, powder cake and other local snacks can be eaten in all food stalls in the ancient city of Dali.

Milk fan

Eryuan milk fan is a unique local flavor food made by the people of Dali Bai Autonomous Prefecture, named after it looks like a paper fan. Mainly produced in Dengchuan bazi, Eryuan County, so it is also called Dengchuan milk fan.

The production process of milk fan is unique: firstly, put yogurt into a pot and heat it. When the temperature rises to 70-80℃, scoop the fresh milk into the pot, gently shake it with bamboo chopsticks, and slowly stir it in one direction, so that protein and fat in the milk gradually condense on the surface, then take it out and gently knead it, and roll it into paper-like sheets with chopsticks. The pull-out angles at both ends are inclined fan-shaped and put on a bamboo frame to dry.

The milk fan is bright, sweet and has high nutritional value. According to analysis, it contains 49.3% fat, 35% protein, 6.8% lactose, vitamin A, calcium and other nutrients. It is a good tonic for all ages.

There are many ways to eat milk fans, such as frying, frying, steaming and frying. Sprinkle with sugar or salt and eat raw. After barbecue on the fire, roll it into a ball and knead it into fine powder, put it in hot milk or hot tea, and add sugar to eat it, which is sweet and delicious; Leave lettuce leaves for several hours, soften them, cut them into sections, fry them in oil pan, sprinkle with salt and pepper, and get good wine. Stir-fried tofu and minced meat with a milk fan is delicious. Now, Dali people have taken fried shredded milk fans, stewed three fresh milk fans and fried shredded milk fans jiaozi as famous dishes to entertain guests from all over the world.

Xi Zhou Ba ba

Baba in Xizhou, Dali, also known as Su Po, is a kind of wheat flour scone with good color, fragrance and taste. It is a kind of flavor snack in Dali urban and rural areas, and it is most famous for the traditional Baba of Xizhou Bai people. The main raw material of Xizhou Baba is wheat flour, and the dough is very particular. Add an appropriate amount of alkali, knead thoroughly, stratify with essential oil, sprinkle with chopped green onion, pepper and salt to taste salty. Add ham, diced meat, oil residue and brown sugar to wrap the heart, which is sweet and greasy. After making round cookies, put six cookies at a time, half salty and half sweet, put them neatly on the round chopping board, brush a layer of sesame oil on the upward side of the cookies with an oil brush, and then put them in an oil pan for baking. About ten minutes later, a pot of Huang Cancan's delicious, crisp "broken" out of the pot. Xizhou Baba is not only delicious, but also cheap and affordable. As a convenient food in daily life, it has always been very popular, and it is also an excellent portable food for work or travel.

Braised pork and braised pork

Yunnan Weishan rake meat bait silk, neither oily nor greasy, light and delicious, delicious and sweet, never tired of eating.

Weishan harrow bait line is famous for its fine workmanship and exquisite material selection.

First-class and high-quality meat is selected from the hind legs, elbows and abdomen of fresh pigs that have just been slaughtered, and the appearance of the meat is burned with fierce fire on chestnut charcoal fire. Then, it is soaked in warm water, and the residue is scraped off. Then, it is put into a large casserole, and a proper amount of Amomum tsaoko and refined ham are added, and stewed with civil and military fire. After a day and a night, soup and "hat" are ready. The bait silk is made of the famous "Huangpi Valley" rice in Weishan, which is white and flawless, not crisp and sticky, soft and sweet. This bait line should also have been processed earlier in the day.

When eating, blanch the bait in 80% boiling water until it is cooked but not rotten, add stewed rake meat and soup, add sesame oil made of chopped green onion, superior soy sauce and Dahongpao pepper, and then add garlic juice, fragrant roasted Chili noodles and so on according to guests' preferences. A bowl of authentic Weishan rake meat bait, white soup, delicious, delicious, memorable.

Carve plums

Traditional famous food of Bai nationality. According to historical records, as early as the Nanzhao period in the Tang Dynasty, there was a custom of visiting relatives and friends to give each other carved plums. Carving plum is named after carving patterns on plum fruit. The production process is as follows: salt plums are first soaked in lime water, taken out and dried, and then continuous zigzag patterns are carved on plum meat with a meat cleaver, and plum pits are squeezed out from the gaps, and then pressed into chrysanthemum-shaped and zigzag plum cakes, which are put into a clear water basin, sprinkled with a little salt to remove the sour taste of plum, then put into a casserole, and then soaked in fine brown sugar and honey for several months until the plum cakes are golden yellow. Carved plum is fragrant, crisp and sweet. Sour and sweet, it is a kind of food beneficial to human body, because it can promote fluid production to quench thirst, stimulate appetite, refresh the mind, and is rich in nutrients such as vitamin C, glucose and amino acids.

Carving plum is not only a delicacy in Dali, but also a finely carved handicraft. Eryuan County is known as the "hometown of plums". Most of the local Bai girls learn to carve plums from childhood, so this skill often becomes a sign to measure whether a girl is smart or not. According to the local custom, before they got married, they gave their in-laws a plate of carefully carved plum blossoms as a meeting gift. On the wedding night, the bride will entertain guests with "fruit wine", and how the production skills and taste of carved plum become a topic of comment. Scholars also write poems on the theme of carving plum. For example, a poem praising the carving of plum blossoms praises: "Little green plum put her fingertips on it and skillfully turned it into a jade chrysanthemum; Honey is delicious, and it is doubtful that Xianpa will fall into the world. "

Boiled live fish (hot and sour fish)

Living water fish, as its name implies, refers to live fish cooked with flowing living water. Dali Bai people pay attention to fresh water and live fish when eating fish. In the past, this method of cooking fish was popular in fishing boats or villages near Erhai Lake.

The method of boiling live fish with live water is: after the oil in the pot is boiled, add live water (i.e. Erhai water, river water or well water) into the pot, after the oil and water are boiled, put strips of fresh fish with gills, scales and intestines removed into a hot pot, and then add papaya slices, Chili noodles, salt, tofu, onion and ginger, and boil them with high fire. After cooking, put it in a big bowl.

Live boiled fish has become a delicious dish of Bai people because it keeps the original flavor of fish, the fish is tender and delicate, the soup is spicy and mellow, and the nutrition is rich. In recent years, with the development of tourism, "live boiled fish" originally tasted on fishing boats and in villages near Erhai Lake has been introduced to hotels and restaurants in scenic spots. In restaurants with scenic spots in famous villages such as Xizhou, Zhoucheng, butterfly spring and Erhai Park in Dali, foreign tourists can eat "live boiled fish" with delicious soup and tender fish.

Muguaji

Papaya is sour and delicious. It can be eaten raw with sugar, salt and sauce from the beginning of spring flowers to the ripening of melon in Mid-Autumn Festival. The largest amount is made into licorice salt papaya or honey papaya, which is very popular among all ages. Papaya is also used to soak wine, which has the medicinal effects of relaxing tendons and activating collaterals, eliminating dampness and eliminating tendons. Therefore, Yunlong County of Dali Prefecture uses its rich sour taste and delicious papaya roast chicken to prevent and treat diseases, and also to entertain distant tourists, relieve fatigue and strengthen the stomach.

Chickens used for Mugua chickens must take chicks with about1.500g as the main material, slaughter leg hair, wash it, chop it into small pieces, stir-fry it in a hot pot of sesame oil, add salt and cook until it is 70% cooked, add peeled and shredded papaya, continue to cook until the chicken is crisp and tender, and then add pepper and tsaoko powder. Mugua chicken, soup and meat are all sour and fragrant, with pure taste and no greasy feeling. After eating, my appetite is wide open and I feel comfortable all over.

Bai Tubawan

The eight bowls of Bai nationality's wedding banquet are the concentrated expression of Bai nationality's traditional food culture. The banquet table is the Eight Immortals table (square marble carved table), with eight people as one table and eight dishes, commonly known as "eight bowls". Bai's eight bowls of meat are harmonious, fat but not greasy, vegetarian but not light, and rich in nutrition. Deep-fried, crisp, stewed, boiled, steamed and boiled are bright in color, which highlights the sour and spicy taste characteristics of Bai diet. The materials used in the mat are simple, but the form and etiquette are grand. The utensils used are generally local earthen bowls, red bamboo chopsticks, etc. And high-grade porcelain is rarely used, but it doesn't look rough. The dining table used is very elegant. Generally choose Jianchuan clay lacquer carved square table. The dining table is usually placed under the wedding color shed. The dishes are beautiful and look antique. In the first round, the prestigious elders among the guests took their seats, commonly known as "opening seats". At this time, the suona drum music played, the host welcomed the guests, and the atmosphere was warm, showing the traditional virtues of the Bai people in respecting the elderly. During the dinner, guests can divide the dishes and take them home. The main course (meat dish) in the eight bowls is generally fixed, and each person can eat two pieces (slices) of meat, and the vegetarian dishes at the bottom of the bowl can be added many times. Therefore, providing guests with vegetable leaves (plastic food bags) and bamboo sticks, wrapping or stringing the meat they share and taking it home for the elderly or children to eat, means bringing back happiness and good luck.

Every dish in Baituba Bowl has its own cooking method. The main course is "red meat stew", in which the fat and lean pork is cut into pieces. The meat is stewed in Redmi soaked in white wine, red and white, full of joy. "Crispy meat" is to slice half-fat and half-lean pork, add seasoning, wrap it in egg paste, fry it in oil pan until golden brown, let it cool, cook it, put it in a bowl and sprinkle some sesame seeds. The yellow and white fragrance is very attractive. "Thousand pieces of meat", that is, braised pork with sauerkraut, is golden red in color, sweet and sour in taste, corrugated in skin and refreshing in appearance. "Steamed pork with powder" is to cook and slice the fat pork belly, mix it with seasoning and fried rice, put it in a bowl and steam it in a cage. The meat is fat but not greasy, and the aroma is lingering. "Ganxiang" (jambalaya) is the only bowl of cold salad among the eight tile bowls. Slice the stewed pork, liver and belly, cover the bowl with sauerkraut or pickled radish, and drizzle with hot and sour sauce. It tastes sour, spicy and cold. Boiled white lentils, boiled bamboo shoots and braised soup are vegetarian dishes and soup dishes rich in carbohydrates and plant cellulose.