Located in the central-western part of Dali Bai Autonomous Prefecture, Yunnan Province, with an altitude of 2090 meters, Dali Bai is adjacent to Chuxiong Prefecture to the east, and bordered by the cities of Puer and Lin to the south.Spanning east 98°52′～101°03′, north 24°41′～26°42′, the prefecture covers the, and the western part of the point. It includes 8 counties: Dali, Xiangyun, Mituo, Bingchuan, Yingping, Yunlong,, and, as well as 3 autonomous counties of: Yanqu, WeiShan, and NanJian. This region was one of the earliest areas in southwestern China to be developed.

FeaturesSnacksDali Bai, "Bao Rou Er Si Xiang" (Braised Meat with Rice Noodles)Mud Catfish, "Duan" (Fried Catfish)TofuDali Bai, "Bai Ze Su La Yu" (Sour and Spicy Fish)Bingchuan Sea Fish, "Chao Si" (Stir-fried Sea Noodles)Dali, "Tui Mei Su La Yu" (Tui Mei Sour and Spicy Fish)Dali, "Dali Chuan Lou" (Dali Stir-fried Snails)Dali, "Dali Frozen Fish" (Dali Frozen Fish)Dali, "Dali Stewed Plum" (Dali Stewed Plum)Dali, "Dali Mituo Rolled Pork" (Dali Mituo Rolled Pork)Dali"E'er Hai Su San Wei" (Three Flavors of Sea Fish)Chicken, "He Que Ji" (He Que Chicken)Peas"Liang Fen" (Cold Noodles)" Huo Ba Rou Er Si" (Huo Ba Rou Er Si)" Huo Shou" (Huo Shou)Pork, "Zhu Rou" (Pork)" Zhu Rou" (Pork)Chicken, "Ji Za" (Chicken Parts)"Er Si" (Rice Noodles)"NanJian You Ji Zong" (NanJian You Ji Zong)"YingPing" ( )

"Huang Pin Ji" (Yellow Braised Chicken)

Introduction

" " (Milk Fan) are a local dairy product produced mainly in County of Dali, with production also in and of Dali City. The best quality is produced in of County." " have a unique shape, being thin slices with a low water content, and are typically white or pale yellow in color, resembling a" " (Lotus Root) shaped bamboo fan with two grasping feet." " are very popular in Yunnan, particularly in Dali.They can be eaten raw, dried, fried, or grilled.They are a good accompaniment to wine.They can also be used with ingredients such as (Cloud Ear Mushrooms) for cooking.After being chopped, they can also be added to the second sweet tea in the (Three-Tea).Preparation

1. First, add half a spoonful of (Sour Water) made from

(Pawpaw) to the pot, and heat to approximately 70°C. Then, pour milk (about 500ml) into the pot. The milk will quickly solidify due to the acid and heat.At this time, quickly stir, so that the milk becomes a silky, gel-like consistency.2. Then, use a bamboo chopstick to scoop out the gel and gently knead it into" " (Pancake) shaped pieces. Then, wrap the two sides into the chopsticks, and use the chopsticks to expand one end, so that the gel roughly becomes a fan shape. Finally, hang it on a fixed rack to dry.During drying, you must use your hand to move it once, so that it can be easily removed once it is dry.When making in this way, after making one, you need to pour out the acid water in the pot and put in fresh acid water.However, the used acid water can be collected and fermented for later use.The ratio of the acid water to fresh milk is generally about 1:2. Approximately 1 kilogram of milk fan can be made from 10 kilograms of fresh milk.3. Preparation of Acid Water: Use fresh pawpaw or dried pawpaw, add water and boil. After a certain time, take its acid liquid, which is the acid water.If you don't have pawpaw, you can use (Dried Plums) instead.When making it, you can cook and water at a ratio of 1:3 for half an hour, then take its clear liquid, which is the acid water.White Bai Mud Catfish and TofuIntroductionWhite Bai Mud Catfish and Tofu is a famous Dali Bai dish.

It contains

(Tofu), (Mud Catfish),

(Egg Protein)These ingredients are nutritious.Suitable for eating in all seasons.Making White Bai Mud Catfish and Tofu is difficult. You need to practice a lot.You should choose wild mud catfish to make it.Ingredients: 500g of live mud catfish.(Ingredients): 200g of fresh milk,1 piece of (Tender Tofu, 500g), 50g of (Cloud Ear Mushrooms), 2 (Small Squash), 2 (Tomatoes), 100g (Rich Flavor Powder), 100g (Dry Vermicelli), 100g (Potatoes), 10 (Green Chilies), 5 (White Mustard Greens), 1 (Onion).(Seasonings): 25g of (Salt), 5g of (MSG), 20 (White Peppercorns), 10 (Fresh Sichuan Peppercorns), 50 (Minced Garlic), 2 (Fresh Ginger), 20 (Sesame Oil), 200 (Animal Fat).

Preparation: 1. First, put (Water) in a bowl, add 40g of (Rich Flavor Powder), add a few drops of (Sesame Oil), add the mud catfish, let it remove impurities, then take it out and put it in (Water) to soak.

2. Wash and chop the tomatoes and (Green Peppers) into 4 (slices).Wash and cut the (Small Squash) into (diced).Peel and slice the (Onion).200 grams,Soft tofu1 piece (500 grams), 50 grams of preserved mustard leaves, 2 small gourds, 2 tomatoes, strong powder, waterRice vermicelli,Potatoes100 grams each, greenChili10, small whiteLeafy greens5,Onion1.Seasoning:Salt25 grams,MSG5 grams,White pepper20 grains, freshStar anise10 leaves, 50 grams of peeled garlic, freshGinger2 pieces,Sesame20 grams of oil, 200 grams of clarified butter.

Instructions: 1. In a bowl, add water, add strong powder (40 grams), add a few drops of sesame oil, add the eel, let it expel the impurities, then take it out and raise it in water.2. Tomatoes,Green peppersWash and cut into 4 pieces each.Small gourds, wash and cut into matchstick pieces.Onion, peel and wash, cut into slices.SmallChinese cabbageWash and cut into 2 pieces.Wash and peel potatoes, cut into diced.Cook on medium heat, melt in lard, strain out impurities.Wash pot, add lard, add garlic, add small melon, cloud ear, tomato, green pepper, cabbage, onion, potato and ginger, stir fry.Add 60g of Strong Powder, salt.Pepperand star anise, add noodles, mix well, pour into pot.Then add tofu, add 2000ml of water and milk, add crucian carp, close the lid, cook on medium heat, the soup will gradually warm up, the crucian carp will go into the tofu, wait for it to be cooked and then pour in oil.

Wuhan steamed meat

Brief introduction

Steamed meat is a rice product that Yunnan people like to eat, its origin is unknown.The color of steamed meat is white, its texture is tender and has elasticity, after boiling, it is not sticky and not rotten, and the taste is soft and delicious.In addition to the outstanding texture of steamed meat, its unique ingredient "steamed meat" is even more attractive.Steamed meat is sold in every street and alley in Wuhan, each shop is authentic, although they have the same origin, but they have their own characteristics.Steamed meat is a famous snack in Yunnan, not only because of its delicious taste, but also because of its medicinal properties.Steamed meat can warm the body and nourish the blood, improve digestion and strengthen the stomach. Just look at the soup made from medicinal herbs, you will know.

History and culture

Legend has it that more than a thousand years ago, in the city of Monghua (now the county of Wenshan), because of a fire, many of the livestock raised by the local residents were burned to death, the residents were unwilling to waste them, so they washed the charred pigs, scraped off the outer skin and put them back in the pot to stew.To remove the smell of burnt meat, they added local ingredients, such as chicken and ham. After boiling, they removed the foam, added grass fruit, ginger and other ingredients, and slowly cooked over low heat until the meat was very tender and soft. Finally, they added steamed meat, which was a famous product in Wenshan, and the result was surprisingly delicious.It is said that the former King of Nan Zhao, Pilorge, once used it to entertain the envoys from the Tang Dynasty, and they were very impressed. Since then, steamed meat has become famous and has been praised as a famous snack of Nan Zhao, and is still one of the most characteristic snacks in Dali and Wenshan.How to makeThe production and selection of steamed meat are getting more and more refined and exquisite today.

Steamed meat is best to be made and eaten on the same day, and the taste will be worse after overnight.

The most authentic steamed meat has a white color, tender and delicious taste, and it is not sticky.The meat used to make steamed meat must be fresh pork from the back, leg, or belly, and it should be cut into 3-5 cm wide and 2-4 cm thick diced. The longer the meat is, the better.To make steamed meat, first wash the meat and cut it into the desired shape. Then, mix the meat with salt, other seasonings, and water. Marinate the meat for at least 2 hours, or overnight.To cook the steamed meat, first put the marinated meat in a pot. Add enough water to cover the meat. Bring the water to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the meat is cooked through.To make steamed meat, you can use different cooking methods, such as boiling, steaming, or stir-frying.To make steamed meat, first cut the cooked meat into thin slices. Then, mix the meat with your favorite seasonings, such as green onions, soy sauce, vinegar, chili, and other spices.To make steamed meat, you can also add other ingredients, such as mushrooms, tofu, or vegetables.Steamed meat is a very popular snack in Yunnan, and it is enjoyed by people of all ages.

Mitu rolled pork

Brief introduction

The storage time for the fermented pork is relatively short, and the taste is slightly sour.If the cooked pork is wrapped in cotton paper and eaten immediately, the taste will remain unchanged for 8-10 months.There are many ways to eat rolled pork.It can be steamed, boiled, eaten alone, or cooked with other ingredients.The longer the storage time, the better the taste.Rolled pork is a traditional food of the ethnic minorities in Yunnan, and it is popular among the local people due to its beautiful color, delicious taste, and easy storage.The most famous rolled pork in Mitu County is the Mitu rolled pork.How to make

Ingredients: glutinous rice,

radish,noodles,largerice,（and other ingredients.Method: 1. Soak glutinous rice and other ingredients in water for 2 hours.

Cook the rice and other ingredients, then mix them with the pork and add salt.Mix well and marinate for at least 2 hours, or overnight.2. Cut the pork into small pieces, about 3-5 cm wide and 2-4 cm thick.3. Put the marinated pork in a pot and add enough water to cover.Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is cooked through.4. Once the pork is cooked, remove it from the pot and let it cool.Then, cut the pork into small pieces and mix it with the cooked rice and other ingredients.Serve hot.Frozen white tofu fish

Brief introductionIn winter, on the tables of Bai people in Dali and Dengchuan, or in restaurants, you can often see a famous cold dish that is very popular among the locals, which is frozen white tofu fish. It is one of the most famous and highest-quality snacks in Bai people.How to make

Frozen white tofu fish is made with the special freshwater fish of the Erhai Lake, such as

carp

or

grass carp,and white tofu.The method is: first, clean the fish and remove the scales and guts. Then, add fragrant oil, salt, chili noodles, and pepper.Cook over medium heat, then add white tofu and cook until it is cooked through.Then, scoop the fish and tofu soup into a bowl or container.Finally, cool it in the refrigerator and eat it the next day.Hukeng blowing porkBrief introductionThe pork making method used by the ethnic minorities of Yunnan (Bai, Yi, Naxi, etc.)is to blow the fresh pork with a bamboo stick to make it expand, then remove the bamboo stick, and cut the expanded pork into slices.

The pork is very popular in Yunnan, and it is enjoyed by people of all ages.

How to make

To make pork, first cut the pork into 3-5 cm wide and 2-4 cm thick slices.Then, put the pork in a pot and add fragrant oil, salt, chili noodles, and pepper.Cook over medium heat, then remove the pork from the pot and cut it into thin slices.Finally, mix the pork with your favorite seasonings, such as green onions, soy sauce, vinegar, chili, and other spices.Serve hot.Bingchuan sea porkBrief introduction

Sea pork is a local fish from Bingchuan, a town in Dali, Yunnan. It is a type of freshwater fish, such as

catfishPig lungsBlow air through the throat, while blowing, pat the pig lungs to expand them, then mix a small amount of salt, powdered ginger, chili powder, and minced garlic with warm water to form a milky liquid. Use a spoon to inject the milky liquid into the lungs, while injecting, shaking, blowing, and patting, repeating approximately 5-6 times will be sufficient.2. Tie the throat tightly with thread and hang it in a dry place above the fire. It can be eaten after 2-3 months.3. Blow the pig's liver: cut open the bile duct on the fresh pig's liver, tie off all except one large one with thread, and blow into the opening using artificial air, while blowing, patting, and injecting the sauce.Mix a portion of the sauce with wine and inject into the liver. The remaining sauce is applied to the liver.Use bamboo slices orcornto open the core, hang in a cool, ventilated place to dry.After about 1-1.5 months, the pickling is complete.4. After washing, cooking, and cutting the pig's liver into thin slices, add seasonings such as coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, chopped green onions, and minced ginger, which is often eaten cold.

Bingchuan Sea Fish

Introduction

Sea fish originated in Bingchuan Sea (Bingchuan is a place name and also a reservoir name, located in the current Bingchuan Jiudian Town), using Bingchuan local water and local fish (mainlycarp)Main Ingredient), made with exquisite craftsmanship, fresh and fragrant.White-scaled fish is abundant in Haihao Lake, Bingchuan County, Dali, with tender meat and a special taste. Many guests come from afar to eat Haihao fish.Haihao fish has two flavors: one is sour and spicy, and the other is clear soup. The sour and spicy soup is dark red in color and has a rich flavor.The clear soup is milky white and refreshing.When making, pay attention to the heat, all use high heat to boil, medium heat to finish.The fish must be fresh, cook immediately, if the fish meat is left for a long time after slaughter, the meat will be loose, which will affect the cooking effect.

Cooking method

Main ingredients: 2000g of white-scaled fish.Ingredients: 40g of dried chili peppers, salt, MSG, Sichuan peppercorns, pepper powder.LettuceGarlic, gingerGreen garlicChives, scallions, ginger, coriander, powdered star anise, chili powder, sesame seeds, vinegar, soy sauce.SugarBrown sugar, Sichuan peppercorn oil, appropriate amount of chili oil.

Cooking method: 1. Clean and wash the fish, cut into pieces, and divide into two.Grind dried chili peppers into powder.Cut garlic into slices and minced garlic.Cut scallions into small segments, and cut the rest into scallion slices.Cut ginger into slices, and green garlicCut chivesCut into small segments, coriander cut into small segments, and stir-fry with sesame seeds.2. Mix salt, MSG, vinegar, soy sauce, chili powder, sesame seeds, minced garlic, scallion slices, Sichuan peppercorn oil, chili oil, sugar, and coriander to make the dipping sauce for the fish.3. Cooking method for sour and spicy fish: Heat oil in a wok, add lettuce and sauté, then add the fish and sear, add salt, Sichuan peppercorns, star anise powder, chili powder, chili powder, vinegar, soy sauce, garlic slices, ginger slices, brown sugar, and water, cover the wok and cook over high heat until it boils, then reduce the heat to medium and cook for 20 minutes, open the lid, add scallions and coriander, sprinkle with MSG, and cook until ready to serve.4. Cooking method for clear soup: Heat oil in a wok, add water, and add the remaining fish, then add water, salt, Sichuan peppercorns, pepper powder, garlic slices, ginger slices, green garlic, and star anise powder, cover the wok and cook over high heat until it boils, then reduce the heat to medium and cook for 20 minutes, open the lid, add cut scallions and coriander, sprinkle with appropriate amount of MSG, and cook until ready to serve.

Dali Sour and Spicy Fish

Introduction

The in Dali is known as "," not only beautiful scenery but also abundant fish resources.The Bai people have long loved eating fish, and their unique way of eating and cooking techniques are also remarkable. Sour and spicy fish is one of them.The method of making sour and spicy fish is to remove the gills and internal organs of the live fish, and then put it in a boiling pot, add water, and add scallions, ginger, chili powder, salt, and a small amount of vinegar, and then cook with tender tofu.The characteristics of sour and spicy fish are that the seasonings are very rich,Fish soupand the flavor is very salty and sour, and there is no fishy smell. It has a delicious and sweet aftertaste, which is a delicious dish for the Bai people.Cooking methodIngredients: Grass carp, bitter gourd, tofu, scallions, garlic,

Cilantro

Sichuan peppercorns, ginger, garlic, chili sauce, chili powder, cooking wine,Soy sauceSaltPrepare: slice bitter gourd, cut tofu into pieces, cut scallions, mince garlic, chop cilantro, slice gingerCooking method: 1. Heat a small amount of oil over medium heat, then sauté the Sichuan peppercorns

Add ginger and garlic

Add the fish and sear on both sides

Add cooking wine

Add chili sauce, chili powder, salt, soy sauce, a little cooking wine

Add water and bring to a boil

Add bitter gourd, tofu, scallions, ginger, cilantro, and cook over high heat until it boilsReduce the heat and cook for 3-4 hours until the meat is tender50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92. 93. 94. 95. 96. 97. 98. 99. 100. 101. 102. 103. 104. 105. 106. 107. 108. 109. 110. 111. 112. 113. 114. 115. 116. 117. 118. 119. 120. 121. 122. 123. 124. 125. 126. 127. 128. 129. 130. 131. 132. 133. 134. 135. 136. 137. 138. 139. 140. 141. 142. 143. 144. 145. 146. 147. 148. 149. 150. 151. 152. 153. 154. 155. 156. 157. 158. 159. 160. 161. 162. 163. 164. 165. 166. 167. 168. 169. 170. 171. 172. 173. 174. 175. 176. 177. 178. 179. 180. 181. 182. 183. 184. 185. 186. 187. 188. 189. 190. 191. 192. 193. 194. 195. 196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. 207. 208. 209. 210. 211. 212. 213. 214. 215. 216. 217. 218. 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 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pork belly is multi-layered.Pork bellyWith fat and lean meat interspersed, and cooked with plums for about 4 hours, the meat is fragrant with plum flavor, not greasy, and has a delicious taste.

Instructions

Instructions: 1. Chop the plum meat into pieces for use;Cut the pork belly into four sides and shape it into a square shape for use.2. Boil a pot of water, put the pork belly into it, and then take it out. Cut into pieces from the surface of the skin.3. Heat the pot and saute shallots, ginger, and star anise. Then add sugar and cook until melted, followed by soy sauce, chopped plums, pepper, sugar, and Shaoxing wine. Cook until boiling, add the prepared pork belly and water to cover the ingredients, reduce the heat and simmer for about 3-4 hours until the meat is tender.4. Filter the remaining broth cleanly, add it to the pot, and then add chopped plums.

Large stone pot fish

Introduction

The large stone pot fish is one of the famous dishes in Dali. It is made by stewing tender chicken pieces,shiitake mushroomsand other more than ten fresh and dried ingredients, plus the fish from Erhai Lake, such as carp or tilapia, slowly stewed.Tourists can taste this famous dish on the cruise and in the restaurants in Guanshan and Dali.The large stone pot fish uses good large stone pots from Xiangyun, plus carp, yellow shell fish, or tilapia caught from Erhai Lake, and various ingredients, which are stewed together.When serving, use a plate lined with leaves, the pot is boiling and fragrant, with colorful colors, and a fragrant aroma.It is best to eat while it's hot, the fish is tender and delicious, with a rich nutritional value.

History and Culture

A long time ago, there was a restaurant in Dali called "Shan Hai Restaurant", which was very prosperous.In the restaurant, there was a poor person named Zhang Xiao San, who would cook the leftover dishes from rich people in a stone pot and take them home to eat for his family.One day, a rich merchant held a banquet in the restaurant, and there were leftoverabalonepig trotterssquidham, shiitake mushrooms, lychee slices, etc. Zhang Xiao San took them all and put them in a stone pot to cook at home.By chance, his family caught a fish from Erhai Lake, and he cooked the fish with the remaining ingredients in the stone pot. After eating, the whole family thought it was very delicious.Zhang Xiao San had an idea, so he opened a restaurant specializing in stone pot fish. As a result, the stone pot fish became a famous dish in Dali.

Instructions

Ingredients: 1000g of Erhai carp, 100g of lettuce, 50g of squid, 40g of lychee slices, 30g of abalone, 10g of green onions, 40g of pig trotters, 20g of ginger, 40g of shiitake mushrooms, 20g of salt, 30g of tofu, 3g of black pepper, 30g of lotus slices, 2g of MSG, 20g of golden hook, 1500g of broth, 40g of carrots, 20g of sesame oilInstructions: 1. Remove the scales, gills, and internal organs of the live carp, wash it clean, and then cut it into 3 pieces. Marinate with 7g of salt.Cut the tofu into small pieces about 3 cm, and blanch in boiling water before adding it to the pot.

Slice the lotus slices, shiitake mushrooms, pig trotters, squid, carrots, and lettuce. Chop the green onions, ginger, and shallots.2. Take a large stone pot that can hold 2 kg, place it on high heat. The higher the heat, the better.3. Pour the broth into the pot, first add the marinated carp to cook, then add lotus slices, abalone slices, squid, pig trotters, shiitake mushrooms, lychee slices, golden hook, tofu, carrot slices, lettuce, ginger and green onions, and cook until slightly cooked, then add 13g of salt, black pepper, and MSG, and finally add sesame oil.Place the cooked carp from the stone pot on a dish, and the stone pot is still boiling when served.Add the soup to the wok, first add the marinated bow fish to cook, then add the lotus root slices, abalone slices, squid slices, pig trotters, shiitake mushrooms, lychee slices, golden hook, tofu, red carrots, vegetables, ginger and green onions, and cook briefly, skim off the foam, add 13 grams of salt, white pepper and MSG to taste, and drizzle with sesame oil.Place a hot pot on a plate, and pour the cooked bow fish from the wok into the pot.Due to the high temperature of the pot, it is still boiling when served.