1.Weishan meat bait silk
One of the most representative snacks in Dali, the bait made of yellow glutinous rice has a smooth and silky texture, paired with slow cooked pork (pork leg) and rich broth, making it fragrant and sweet on the palate. The grilled meat bait from Weishan Ancient City is particularly classic, with a soup base infused with the fragrance of medicinal herbs. It has the effects of warming the middle and nourishing qi, as well as beauty and beauty. It was once listed as one of the “Top Ten Snacks in China” in Yunnan.
2.Dali breast fan
One of the 18 Eccentrics of Yunnan, “Milk made into fans for sale” refers to milk fans. This traditional Bai cheese is made from milk and shaped like a folding fan. It can be eaten raw, fried, or grilled. The common way to eat is to roll rose sauce with a roasted milk fan, which blends the fragrance of milk and flowers, crispy and sweet, and is a must try snack on the streets of Dali.
3.Xizhou Baba
Also known as “Po Su Ba Ba”, it has a crispy outer skin and a soft inner lining. It has two flavors: sweet and salty: rose sugar for the sweet filling, and minced meat and scallions for the salty filling. During the production process, it is necessary to brush lard multiple times and bake it over charcoal fire. The layers are as distinct as the mountains of Cangshan, making it the preferred choice for breakfast and afternoon tea for Dali people.
4.Carved Plum Button Meat
The traditional cuisine of the Bai ethnic group involves carving green plums into flower shapes, marinating them for several months, and steaming them together with pork belly. The sour and sweet taste of plums balances out the greasiness of the meat, resulting in a soft and sticky texture with a rich fruity aroma. The art of carving plum blossoms is also a symbol of Bai ethnic girls’ ingenuity before getting married.
5.Cold Chicken Rice Noodles
Dali is a good summer resort. Rice noodles with white shredded chicken, walnut sauce, hot and sour sauce and other condiments are cool, smooth and appetizing. Its essence lies in the preparation of brine, which combines the local unique plum vinegar and spices.
6.Yongping Yellow Braised Chicken
Known as the ‘chicken of western Yunnan’, this dish uses sliced local chicken and stir fries with Sichuan peppercorns, dried chili peppers, and other seasonings. The heat is precise, and the chicken is crispy on the outside and tender on the inside, with a strong aroma. This dish originated from the Tea Horse Ancient Road and was once a must-have food for the caravan to replenish their energy on the way.
7.Dali raw skin
The traditional dish of the Bai ethnic group for entertaining guests is pork hind legs and pork tenderloin. The skin is roasted with straw until golden brown, sliced and dipped in plum vinegar, chili and other seasonings for raw consumption. The meat is fresh and tender without any fishy smell, reflecting the Bai people’s ultimate pursuit of the original flavor of ingredients.
8.Dali clay pot fish
Using Erhai Lake carp as the main ingredient, combined with more than ten ingredients such as ham, winter mushrooms, tofu, etc., slowly stew in a Xiangyun clay pot. The fish soup is delicious and the ingredients are abundant. It evolved from the fisherman’s accidental invention of “cooking leftover fish” and is now a classic dish at banquets.
9.Midu Roll Hoof
Yunnan’s traditional cured meat cuisine is made by rolling and marinating pork leg meat, which can be preserved for a long time. The meat is firm and juicy, with spices penetrating into the bones. It is suitable for steaming or cold mixing after slicing, and has a unique flavor, especially famous for its products from Midu County.
10.Guoba oil powder
The special snack of Nanjian County is made of pea flour. It can be eaten in two ways: hot flour is as dense as tofu pudding, cold flour Q is elastic and smooth, and it is paired with spices such as chili oil and garlic juice. The crispy pot is rich in taste and is known as the top grade of Yunnan pea flour.