What leaves a mark on the senses will sink into our hearts. Good scenery, good smell, pleasant touch and delicious food are all small happiness in life.
Dali, the romance of the wind and snow moon makes people dream.
Dali, the unique delicacies of the region are also addictive.
Not only is the scenery infinitely good, but there are also endless fireworks.
Bai "three teas"
The Bai "three teas" originated in the Tang Dynasty during the Nanzhao State period. With its unique brewing method and taste, it is favored by people and is the highest etiquette for the Bai people in Yunnan to entertain VIPs.
"Three teas" is also known as "three strands of tea", when drinking tea, first a cup of clear tea, then a bowl of salt tea, the last sweet tea, a drink between a drink, contains the "one bitter, two sweet three aftertaste" philosophy of life.
In the "Travels of Xu Xia", there is also a record of the Bai people's "three teas". It is said that Xu Xiake's last trip to Yunnan, when he traveled to Dali, he was a guest of a Bai family, and the host treated him with the highest local etiquette "three teas", Xu Xiake was touched by this unique etiquette and decided to stay for a few more days to learn the way of tea.
Erh sea fish
According to the "Chronicle of the Western Erhai Sea", the Erhai "there are many fish tribes, and it is regarded as the beauty of his water, and The Winter Qingjia is in the counties." Dali sits on the Erhai Sea and is rich in fish. It can be said that the Dali people on the Erhai Sea grew up eating Erhai fish.
In Dali, the sour and spicy fish that once appeared on "China on the Tip of the Tongue" is a must-have dish for guests. Take fresh Erhai fish, supplemented by dried and sour papaya, chili noodles, and bad chili peppers, and a pot of Tangli sour and spicy fish with a rich soup color is completed. The unique fruity aroma of sour papaya is matched with the fresh sweetness of Erhai fish, coupled with the stimulation of spicy taste, giving people an endless aftertaste.
If you don't like sour and spicy, that's okay. Dali people living along the Erhai Sea are good at eating fish, and there are thousands of ways to cook fish, and casserole fish is one of them. The cooking method of casserole fish is extremely exquisite, requiring more than ten kinds of fresh wax ingredients such as tender chicken slices and shiitake mushrooms, plus bowfish or carp from the Erhai Sea. Processed casserole fish, rich in aroma, unique flavor and rich in nutrition.
Xizhou cracked crispy rice dumplings
Broken crispy rice dumplings, a Xizhou specialty snack called "Oriental Pizza". Broken puff pastry, as the name suggests, is crispy on the outside and tender on the inside, and the layers are clear. This is where every detail needs to follow the traditional wheat noodle scones that have been handmade and have never changed their practices and craftsmanship for hundreds of years. Savory stuffing with pork, sweet stuffing with brown sugar and rose sugar, and then ordering a layer of lard with white flowers, pork is the key to puff pastry. Finally, put it in the pot and grill it, and to bake the cracked crispy rice dumplings, you need to use two layers of fire, the lower layer of the low heat, and the upper layer of the high heat. Take a bite, salty and fresh, sweet aroma.
Norden ham
Norden ham is pickled with salt from a local thousand-year-old salt well in Norden. The potassium contained in Norden well salt is conducive to health, the taste is light and salty, and the salty is sweet, which creates the taste characteristics of Norden ham and other hams.
Norden ham needs to be pickled for three years to really mature, and Norden ham that is more than three years old can be eaten raw. Different parts of a ham have different ways to eat, steaming, frying, stir-frying, stewing, boiling soup, or making special pastries.
Breast fan
Milk fan, made from fresh milk extract, is a characteristic dairy product of the Bai ethnic group and other ethnic groups in northwest Yunnan. Because the shape is flaky, rolled like a folding fan, and the color is milky white, it is called a milk fan. Among the eighteen monsters circulating in Yunnan folklore, there is a monster called "milk made into a fan to sell", which refers to the milk fan. In Dali, the second sweet tea of the famous Bai "three teas" must be added to the chopped milk fan.
Mushroom hot pot
Every year from June to August is the season when Dali's mushrooms are unearthed, and if you come to Dali at this time, the mushroom hot pot is not to be missed. If you want to eat meat, you can add cloud legs, and it is umami king fried.
Dali raw skin
At festivals or banquets, each city has its own dish that is a must-have on the table. In Dali, this dish must be raw skin.
Raw skin, also known as "fire pig". The selection and production are particularly exquisite, and the best pork skin needs to choose pork hind leg meat and tenderloin. During the firing process, while burning, the pig skin is deflated with a long iron strip with the tip of the head, until the fur is scorched black, and then the charred black fur is scraped to reveal the yellow, refreshing, fragrant skin. Cut the skin, cut it into cubes, put it on a plate, and then a small bowl of minced tenderloin, golden skin, lean and tender, served with water, the aroma is unique, the taste is rich, and it is mouth-watering.
Pick the wild mushrooms of Cangshan that can only be eaten in season, sour and spicy and delicious sour and spicy fish, and the seemingly rough raw skin....
Dali's cuisine, like Dali's wind and snow moon, never disappoints.
If you come to Dali, while treating the vision, don't forget to treat the taste. Leave your eyes to the scenery and your weight to the food.
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