Carved plum buckle meat
Carved plum is a traditional special food of the Bai people in Dali, Yunnan, and is one of the best snacks in Dali.
Harvested from the spring plums, local girls carved patterns on it, gently pressed into chrysanthemum-shaped, zigzag-shaped plum cakes, put them in a basin of water, sprinkled with a little salt to remove the sour taste of plums, and then put them in a sand pot, and then impregnated with fine brown sugar and honey for several months, and when the plum cakes are golden brown, they can be taken out of the bottle and eaten.
The button meat is made of multi-layer pork belly, fat and lean, steamed with carved plums for about 4 hours, the meat is full of plum fragrance, fat but not greasy, delicious taste. Most restaurants in Dali have this dish and the taste is pure.
The taste of carved plum button meat and plum vegetable buckle meat is completely different, it is recommended that you must try it!
Hides
Dali raw skin is a traditional dish of the Bai ethnic group in Yunnan, and it is a table dish all year round.
The most authentic raw hides are raw and have not undergone any maturation processing. There are many hot springs in the area where raw skin is eaten, and after the pig is killed, the hair is generally burned with pine wool, and then washed with hot water. In this way, the skin of the pig is golden brown and the meat is tender.
In general, there are two ways to eat raw meat: one is that raw skin and condiments are not put together, and when they eat, they are eaten together with condiments; the other is to mix the condiments with raw skin and raw meat to make a cold dish directly. Each of the two ways of eating has its own characteristics and taste.
I only ate pork skin and it tasted good. Friends who dare not eat raw meat, it is recommended not to try it easily.
Cold chicken rice noodles
Cold chicken rice noodles, Dali special snacks, cold rice noodles with cooked chicken shredded 'hood', plus walnut sauce and small powder made of marinade, or with chili juice, ginger vinegar juice, minced garlic, plus a little sesame and peanut minced, with kale, green onion, very refreshing.
The vinegar of the cold chicken rice noodles is recommended to use the papaya vinegar made locally in Dali, which tastes good. Eating a bowl in spring and summer is refreshing and evocative.