One side nourishes the other side, and also achieves a unique cuisine. Dali's unique natural conditions have bred high-quality ingredients, nourished by a long history and rich cultural heritage, and in the traditional craftsmanship inherited from generation to generation, many local flavor snacks and special foods have witnessed a strong nostalgic memory and become a valuable heritage that is new to the times.
One city and one taste, walk into a side of the water and soil, taste the taste of time, the taste of human feelings, Dali these "intangible cultural heritage on the tip of the tongue", how much have you eaten?
Bai three teas
Bai three tea is an important traditional custom of Dali Bai folk hospitality, as early as Tang Fan's "Book of Barbarians" has recorded the tea drinking habit of "drinking with pepper ginger and cinnamon and cooking". From production, to tea worship and tea tasting, there is a set of exquisite rituals, and now it is mostly presented in the form of traditional Bai song and dance. Drink slowly, guest-host friendship, all in the tea.
The first tea, after being smoked in an earthenware pot Chinese fire, is bitter in the incense, so it is called bitter tea. Two teas, prepared with walnut kernel slices, roasted milk fans and brown sugar, sweet and frankincense, so the name sweet tea. The third tea is filled with peppercorns, ginger slices, and cinnamon, which is spicy, sweet, and fragrant, so it is called aftertaste tea. The three teas of the Bai people in Dali are integrated into the understanding and wisdom of the Bai people on life, and the life meaning of "one bitter, two sweet, and three aftertastes" is long.
Dali sour and spicy fish
In Dali folk, almost every family will make sour and spicy fish, which is delicious and fragrant, sour and spicy, and has always been the protagonist of the Bai family banquet and the "signature" of hospitality. The good wishes of "more than one year" are boiled into a pot of red-hot expectations.
(Zhao Lilin Photography)
Dali sour and spicy fish is made of Erhai crucian carp as the main material, with red pepper, green pepper, papaya, bayberry or wumei as raw materials, cooked with firewood on an earthen stove, and sometimes added potatoes and tofu as accessories, a plate full of "color temptation", sour, spicy, fresh, fragrant, appetizing.
Bai raw skins
Raw skins have been the favorite folk dishes and traditional hospitality dishes of the Bai people in Dali for thousands of years, and the custom of eating raw skins began in the Nanzhao period. The so-called raw skin is to use straw fire to remove the hair when killing pigs, so it has the reputation of "Bai fire pigs".
Raw skin selection and production are particularly exquisite, with straw or wheat straw fire to roast the whole pig skin until the surface is yellow, and then washed with water, the selection of pork hind leg meat and tenderloin, loin as the main ingredient, with onion, ginger, pepper, stewed plum and other spices to make dipping water, raw dipping and eating. Authentic raw skin taste fresh and tender without fishy taste, spicy and fragrant, many tourists can't stop after eating the first time, and some people always "look at chopsticks".
Breast fan
The milk fan is made of fresh milk, mixed with sour pulp to make it solidify, and then pulled into a thin slice in the shape of a fan, hence the name. Milk protein molecules in the gathering and dispersion, deduced a unique flavor, Yunnan eighteen monsters of "milk made into a fan to sell", refers to Dali's milk fan.
The best milk fan, smooth appearance, shiny color, soft waxy, brushed, slightly sour in the mouth, after which it is sweet. Milk fans can be eaten raw, dried, fried, and boiled, and the milk fragrance lingers on the tip of the tongue, full of sweetness, and because of the thick milk taste, not everyone can adapt. In addition, there are rose milk fans, milk cakes, milk fans Sachima and so on.
Hi Chau
In the center of Dali Xizhou Ancient Town, Sifang Street, every day, there is an enduring scene staged here: there are always groups of three or five people around a stall, waiting for the xizhou rice dumplings to come out. Xizhou rice dumplings, also known as broken crispy rice dumplings, is a kind of wheat noodle scone with good color, aroma and taste, with sweet and salty tastes, and people from outside affectionately call it "Dali pizza".
(Luo Zhu photography)
The special oven, the right heat, the sweet rose candy, and the selected minced meat are all the keys to the delicious taste of Xizhou rice dumplings. When it first came out of the pot, it was scattered with golden color and noodle fragrance, and when I took a bite, the outer layer was crispy enough to drop the slag, and the inside was soft. It is not only delicious and fragrant, but also affordable, and is favored by the masses and tourists.
Weishan meat bait silk
Many Weishan people start their day with a bowl of meat bait. Weishan's meat bait silk has long been famous and has retained a complete set of cooking techniques. Mainly using the three-line meat on the hind legs, elbows and pork belly of weishan local fresh pigs, roasted, washed and scraped, and stewed by charcoal, the meat is rotten but not scattered, and the broth is thick and light.
The bait is made of Weishan's famous "yellow grain rice", blanched in boiling water and served in a bowl, scooped up a spoonful of stewed broth, covered with a meat "hat", customers can add chili peppers, green onions, coriander and other ingredients according to their taste, accompanied by pickles, pickles, pickled radish strips and other pickles. The bait silk that adsorbs the soup juice, the tendons, the fine sticky, and the aroma is long.
Yongping yellow stewed chicken
Due to the circulation and dissemination of the famous tea horse trade route in Yongping- Bonan Ancient Road, Yongping Yellow Braised Chicken has been popular throughout Western Yunnan for thousands of years, and has the reputation of "the head of famous dishes in Western Yunnan" and "the first taste of chicken", attracting tourists from all over the world to find incense.
The preparation of Yongping Yellow Braised Chicken seems simple, but each process contains the chef's many years of cooking experience and skills, and the ingredients, heat and seasoning ratio are extremely important. The selection of chicken, rich ingredients, in the fragrant rapeseed oil to stimulate a warm aroma, the color is delicious, oily but not greasy, spicy but not dry, suitable for all ages.
Roll powder
The soaked rice is ground into a pulp, repeated two to three times, the fire is made, the water is boiled, the appropriate amount of rice milk is evenly spread over the steaming plate, steamed until it solidifies into thin flakes, taken out and cooled, and the thin, smooth roll powder is released one by one. Yang Tao is the "hometown of Chinese walnuts", and the reason why Yang Li Roll Powder is delicious and famous is the mellow feeling brought by walnut sauce, which adds a unique flavor to this civilian snack.
Spread out a roll of flour, spread with walnut or peanut butter, chili peppers, sprinkle with sesame oil, green onions, bean sprouts, pickles or pickles, roll into long strips, and then cut into small pieces and eat. You can also directly cut the roll powder into strips and put it into a bowl, add the prepared sauce, sprinkle with green onions, coriander, and finally the oil spicy seeds, peanut crushed "dots", mix well and eat.
Yunlong Noden ham
Norden ham making technology has a long history, and it is said that during the Dali period of the Song Dynasty, it was used as a tribute to the royal family. By the Ming Dynasty, due to the prosperity of the Yunlongjing salt trade, Norden ham also became a famous specialty. The short appearance in "China on the Tip of the Tongue" made the Norden ham produced in the deep mountains famous throughout the country overnight, and countless people coveted it.
(Dali Tourism Distribution Center Photo)
Norden's thousand-year-old natural well salt, unique geographical climate, coupled with the locals' delicate hand-pickling skills, have created a unique delicacy of Norden ham: the meat is tender and red, salty and moderate, mellow and long-lasting. More than three years of Norden ham, cut open all over the house, can be eaten raw, its taste is excellent.
(Norden Ham Feast)
Eryuan carved plum
"The little green plum is on the fingertips, and the skillful hand is turned into a magnolia orchid; the honey impregnation is delicious, and it is suspected that the fairy has fallen into the world." Eryuan carved plum, named for carving patterns on green plum fruit, according to historical records, as far back as the Tang Nanzhao period, people have the custom of visiting relatives and friends to give each other carved plums.
After washing, soaking and draining the ripe plums, use a carving knife to carve a pattern on the plum meat and squeeze out the plum cores, gently press them into a chrysanthemum shape, and then put them in a jar with sugar, honey and other marinates for several months, and then take them out and eat when the plum cakes are golden brown. The carved plums are stacked on top of each other on the plate, like flowers blooming. After processing, it is made into various flavors of carved plum products, which are exported to home and abroad.
(Carved plum buckle meat Zhao Lilin photography)
Eight bowls of Kenkawa
Red yeast meat - "prolong life", steamed fish - "more than every year", thousand pieces of meat - "Chitose peace", fungus tofu - "harmony and harmony", crispy meat cushion bamboo shoots - "comfortable", water fans - "affectionate", golden silk altar beans - "a hundred years of acacia", lily buckle meat - "a hundred years of good union".
(Su Jinquan photography)
A table of "eight bowls", meat and vegetarian collocation, rich colors, delicious taste, is the people of Jianchuan hospitality to distinguish guests, but also the deep affection of a better life. When the most distinguished guests are invited, they will also add "Ji Xing Gao Zhao", which is made with a cold mixture of Bai traditional bacon pickled duck eggs, sausages, blown liver, meat slices and so on.
Heqing rice cake
Rice cake is a traditional food in Heqing, sweet and sticky, divided into two categories: dry cake and water cake. The main production procedure is to soak the locally produced fine white rice into soft, press and grind into rice flour, add mint and orange peel juice to finely grind into powder, sift into the koshiki with a fine sieve, scrape flat, and then cut into a diamond or slice with a thin knife, and finally put it in a pot and steam it on high heat, or light red plum petals, or sprinkle sesame seeds or suzi out of the pot.
Heqing rice cake is suitable for women and children of all ages, which means step by step and happiness. According to the changes in the needs of consumer groups, merchants have added osmanthus cakes, rose cakes, sesame cakes, mung bean cakes and other types on the basis of traditional slice cakes, red cakes and sharp corner cakes, which are good products for daily consumption and gifts to relatives and friends.
Slightly fish in the Binchuan Sea
In the territory of Binchuan Qiaodian Haishao Village, the huge reservoir produces a large number of fresh and tender silver carp every year, and the rich fishery products have created a unique local fish-eating culture, so the sea fish is famous, with the reputation of "one entrance, three springs do not forget".
Haishao fish is carefully processed by using a unique cooking process and more than 20 kinds of condiments, and a bowl of very exquisitely prepared dipping sauce is the "soul" of Haixiao fish. Stir-fry minced garlic, sesame seeds, peppers and ginger in hot oil, scoop the fish soup into a bowl at high temperature, and with the crisp sound of "Yi", the aroma is overflowing, and the fish is tender and soft, delicious and refreshing.
Xiangyun maltose
"Rice for sugar, crushed rice for sugar, fragrant and sweet maltose..." A roar, a sweet memory of childhood. Maltose, also known as "ding-ding candy" and "white sticky sugar", is a traditional cuisine that prevails in Xiangyun County, mainly represented by Liangying maltose in Zhaoying Village, Xiazhuang Town, with a long history and rich variety.
Xiangyun maltose, the selection of large (small) rice, large (small) wheat and other grains, the production process is complex, to go through the production of malt, drying, grinding, filtering, boiling, cooling, sticking and other processes, and then use tools to cut and form. It can be eaten directly, and can also be processed into walnut sugar, corn candy, rice candy, etc., which is a must-have for the xiangyun people to receive guests.
Mido rolls hooves
Midu roll hoof is a unique traditional handicraft of Midu fermented meat products, using high-quality lean pork as the main ingredient, with salt, red yeast rice, grass fruit noodles, pure rice wine mixed into the flavor, filled with boneless pork foot skin sac, with straw tied tightly, cooked and marinated, because the finished product resembles fresh pork feet, so it is named.
As early as the Ming Dynasty, Midu rolled hooves were listed as a famous court dish and had the reputation of "a way to eat for 500 years". Its color is red and white transparent, the meat is tender, the meat is fragrant, it is not greasy, and it is delicious and delicious when eaten cold or hot.
Nanjian immeasurable mountain ham
Nanjian Wuliangshan ham is a famous product in western Yunnan ham, named for the clever use of the unique geographical and climatic environment advantages of Wuliangshan, and its production skills are mainly spread in some villages in Wuliangshan, such as Yongcui Township, Bixi Township, Wuliangshan Town, Gonglang Town, and Baohua Town.
The production of Wuliangshan ham has strict requirements for climate, season, raw materials and technological processes, and the production process is completed by hand. Through the four seasons, waiting for maturity, after years of condensation, the immeasurable mountain ham tastes full but not salty, fat and lean, fragrant, oily but not greasy, becoming a delicacy on the table.
(Bodhi Travel Photo)
Wen 丨 Xia Shihua
Figure丨 Dali Prefecture Intangible Cultural Heritage Protection Center County and City Culture and Tourism Bureau Music Name "Intangible Cultural Heritage Dali Line"