Food of Dali

The most of the best restaurants of Dali are in the Gucheng. If you want to enjoy the delicacies of Dali, you can go to the Huguo Road in Gucheng. There are western meal coffee parlors with special features of minority such as Bai Nationality, Tibetan etc. which are everywhere. There are still many foreign visitors.
In the Huguo Road, many restaurants sell western meals and Chinese food, the visitors can taste the food of the taste of Yunnan and the local dishes of Bai Nationality.
The basic tastes of the people Bai Nationality are loving sour, hot, sweet and light hot. The skill method of its cooking is taught by the dishes of Han Nationality and the dishes in temples of Buddha influence deeply. The famous dishes are a lot of, such as Chaoguoyu, Xisharushan, Dalier, Huoshuizhuhuoyu etc.

The introduces of some special features snack

>>Lengdongbaidoufuyu
In winter, in the hotels or on the dining table of crowd of Bai Nationality in some places such as Dali, Dengchuan etc. you can see the frozen vegetables called Lengdongbaidoufuyu which the local people like to eat, it is one of the top-class famous dishes which are treated guests by people of Bai Nationality.
Lengdongbaidoufuyu is chosen to use the carp or Ji Fish which are the special products of Eel Lake and the white bean curd to make. Its method of creation is: Have the fish cut stomach, throw away the scale hull and wash clearly, put in the pot where there is oil and the clear water first, then put into just the right amount of the condiment such as table salt, hot powder, wild pepper, flour, sauce etc. to boil. After fish cook, then put the white bean curd cut the small square pieces into the pot to boil for a short moment together, then ladle up the fish and the bean curd soup into the basin or the bowl, place in the well ventilated cabinet of cabinet for natural frozen, the next day you can eat. This kind of Lengdongbaidoufuyu is subtle fragrance, cool and delicious.

>>Yanluosi
Luosi is the special product of Eel Lake in Dali. The people of Bai Nationality like to eat it and the method of eating is varied, among them preserving Luosi is a special method of eating. The method of preserving Luosi is: Take the flexible Luosi, tip the hull, after wash clearly, soak for a short moment with the boiling water, after tip water and cool it, mix with sour and hot adjust to anticipate then you can eat. The frailty Luosi at the moment has flavor like sour, hot, joss-stick etc., do not have the taste, is a cool dish that the people of Bai Nationality like to eat.

>>Huoshuizhuhuoyu
Huoshuizhuhuoyu, elf evident, it means to boil the hoof fish with the flowing water. The people of Bai Nationality in Dali eat the fish to pay attention to the water to live and the fresh fish. The method of boiling fish is popular generally in fishing boat or the villages near the Eel Lake.
The method of Huoshuizhuhuoyu is: After boiling the oil in the pot, take the flowing water which is water of Eel Lake, the water of river or the water of well into pot, after boiling the oil and water, put the fishes which have been tip the hull and cleaned in to the pot, then put the sour papaya slice, hot pepper, table salt, bean curd, spring onion, the ginger slice, boil to make with the intense fire first after it seethe, then use the text fire to boil slowly. After cooking it, you can put it into the big bowl and eat it.
Huoshuizhuhuoyu keeps the original flavor and the juice of the fish, the fish is delicate, the flavor of soup is fresh, hot and delicious, the nourishment is abundant, and so it becomes a delicacy good dinner that the people of Bai Nationality entertain guest with.

>>Suanlayu of Bai Nationality
The Eel Lake of Dali is called the bright pearl of the plateau, not only the landscape is beautiful, and the resources of fish are very abundant. The people of Bai Nationality like to eat fish from time immemorial; the method of eating and the technique of cooking to the fish have special features very much. The sour and hot fish is a kind of them.
The creation method of the sour and hot fish is: Tip the gill and internal organs of the live fish, after boiling the oil in the pot, set the fish inside the pot, join the water, put into the spring onion, ginger, the dry hot pepper powder, the table salt, drop into just the right amount of sour vinegar, add into the tender bean curd, then boil with the intense fire, then boil slowly with the little fire. The characteristics of the sour and hot fish is: The condiment is put specially heavy, the flavor of fish soup is thick and salty, eating is sour and hot, no bit gamey smell, enjoy in retrospect feeling of the fresh and sweet, is a delicacy good dinner that the people of Bai Nationality entertain guest with.

>>Rushan
Rushan is made of the local milk of cows. The creation method is: After heat" the sour water" firstly, then ladle up the fresh milk to flutter lightly, it becomes the form of downy, then stand the thin slice with the bamboo chopsticks, dries by air on the bamboo. Because the shape likes inclined, it is called Rushan. The Rushan not only has the taste only, the nourishment is abundant, implies various materials of protein, amino acids...etc. that human body need, but also has the in harmony with spirit, blood and tranquilizes the nerves to cultivate mental calm, is good for the stomach to repair falsely etc. effect, it is the good product of the human body health to strengthen the physical endowment and promote. The cooking method of the Rushan is varied, fried, steam, roast, very hot, fry, boil all can. Take the Rushan together with other meat or vegetables; you can boil to make a series food of various milk of a pleasant change of atmosphere. The Rushan also can eat without boiling, in the past, there werenĄŻt highways in Shenxi, the conveyance depended on horses, the people of riding horses often took the Rushan and brown sugar as the food when they were tired.

>>Gaohecai
It is the valuable plant in High Mountain which is the special product in Chang Mountain of Dali, which was produced on the Peak of Chang Mountain that is called the Dragon Pond or the Pond of Washing Horses at first and the elevation is more than 3500 meters. There have already been the farmers of Bai Nationality to plant them in the vegetable plot of Shanmi.
Gaohecai is often used to corn the salty vegetables. The creation method is easy, wash the fresh Gaohecai clearly, after burned with the boiled water, add the sesame, the ginger silk, after immersing to mix with the hot scented ointment then edible, it also can be put into the bottle to seal completely, it can keep the half a year but constant flavors. The Gaohecai has the pharmacology functions, such as opening stomach and purring absolute ...etc. It is the famous special product of donation and inviting the friends and relatives from other parts of country.

>>ErHai Haicai
    A kind of green algae aquatic plants, is indigenous to ErHai in Dali. The Haicai stalk about 4 or 5 feet, soft and crisp, thicknesses like rope, blossom of hairs on stalk, have bracts, every bracts to produce 4 or 5 flowers, four petals, colour white, also called Haicai flower.
    After salvage Haicai out to sea, wash them with clear water, cook soup with flower bracts, stalk leaves and taro corm, it is called "Haicaiyutou soup", crisp and toothsome, it is a dish by Bai nationality often eat.

>>Cilingjiao
The big Cilingjiao mainly are produced in fresh water lakes such as Eel Lake, West Lake, Sword Lake, Huabi Lake etc. The big reason stab the caltrop lord produce in Eel Lake, West Lake, Sword Lake, spend the bluish green lake of main fresh water lake of etc. Sproutlace the long leaf in spring annually, the leaves float in the surface, leaves' side grows the teeth of a saw, petiole the central part is more the both ends fatty big; Bloom in summer, the flower is small and the color is white, present four petal flower petals. The autumn is high to annoy and the great seasonal changes, the water caltrop in water are solid clusters of, it is a seasonal changes that picks the caltrop, the caltrop cortex that is at this time is strong and tough to living also delicate stab, clean the fresh caltrop that picks to come, then boil a short moment with the boiling water after, go to the skin hull then edible; The caltrop is flesh and white that is at this time delicate, sweet food, it is a widespread and favorite food of the people of Bai Nationality.

>>Huoshaozhurou
It is a kind of unusual life style that the people of Bai Nationality kill the pigs and eat meat in some places such as Dali, Eryuan etc. At the time of holidays and New Year or wedding and funeral, the people of Bai Nationality all kill the pigs and eat meat, the method which they kill the fatty pig with is special. The method is: After slaughter the fatty pigs, roast the fatty pigs with the rice straw or the poles in the water well side, one person stirs up the breeze with the dustpan, helping the fire with the breeze, anther person uses two sticks to turn the rice straw ever and anon, letting the rice straw fire burn the whole fatty pig burned black. Then flush the pig body with the well water, counteract to kill the pig knife to pare off burned black of furriery to go to, the fatty pig that pass by to pare off to wash is whole to present the golden color, and send forth a pure flavor. Carry on opening the belly to break the belly finally, cut the fatty pigs into some pieces, wait to cook edible or the afterbirth make into the cured pork to need the food. This is" the fire roast pig meat" of the people of Bai Nationality. The flavor is subtle fragrance good to eat, have no gamey smell of soup pork.

>>Xizhoupapa
The Xizhoupapa of Dali also is called Poshu, is a kind of roasting a round flat cake by the wheat flour with all good color, joss-stick, and flavor, is a kind of taste snack in cities and countries in Dali, the traditional Papa of Bai Nationality in Xi State is the most famous. The wheat powder is the main raw material of Papa in Xi State, making powder should be paid more attention to, add just the right amount of last alkali, crumple deeply, then use the ethereal oil layering, putting chopped onion, wild pepper, table salt is a salty flavor; Add the ham, diced meat, oil, brown sugar wraps the heart as sweet flavor. After making into the small round flat cakes of circular, once is 6, salty and sweet are each half, puts to a tee on a piece of circular kitchen chopping board, then use the oil brush in a round flat cakes with an upward exposure of a the noodles brush up one layer scented ointment, then put into the oil pan to bake. For about 10 minutes, a pot of yellow, savory, Poshu is OK. The Papa in Xi State is not only the color and delicacy joss-stick, but also is cheap and benefit. It has been taken as the convenient food within daily life usually, which is welcome among the people doubly. At the same time, it also is the extremely good food to go out to labor or tour of holding.

>>Shutoucai fry ham
Shutoucai a kind of wild vegetables which are produced in mountain area like Yangbi, Yongping, Yunlong, Heqing etc. of Dali. The shape likes Xiangchun, which is a delicate point of a kind of umbrella form that stabs the rattan tall tree, fatty, big, fresh and delicate, it is general picked up to eat in spring. The creation method of Shutoucai fry ham is easy. Boil the Shutoucai with the boiling water very hot go to its bittern firstly, after wash clearly, cut to pieces, adds the ham and eggs to fry, then you can eat it, its flavor is fresh and joss-stick, take slightly bitter and astringent, it has the health care function of purring hot antidotal.

>>Fry luohuang
The nourishment of Luohuang is abundant; it is the first-class dish which is entertained guests by the people of Bai Nationality in the region of Eel Lake in Dali. The method of eating is diverse, you can boil the soup, freeze and fry. But the method of eating with the most special features is to fry, it is: After wash clearly the fresh Luohuang, fry the Luohuang and ham for a short moment, at this time the ham is yellow. The flavor and joss-stick are good, eating it let persons be full of praise.

>>Shaguoyu in Dali
The people of Bai Nationality eat the fish flavor at" fresh". Shaguoyu in Dali which is known in the whole province is to use the bow fish or carps that are in Eel Lake to be as the raw material, go together with dozens kinds of assist to anticipate, boil them in the sand pot which is the special product in Baiyun Country then become the famous dish of Bai Nationality. Boil the Shaguoyu is to pay attention to flexible. The hotels which sell the Shaguoyu in Dali all establish a stone water jar in the store hall, feed the fish, go again to process the creation after choosing from the customers. When boiling, you should tip the scales, cut the stomach and wash clearly, wipe the humidity with the towel, put on the refined salt up in the stomach wall, preserve them in salt for more than ten minutes, then put into the sand pot of the prosperous and last soup to cook, put the squid slice, sea cucumber, hoof, dried shrimp, mushroom, magnolia slice, delicate chicken slice, ham slice, fresh bean curd slice, cabbage heart, red carrot...etc. that likes into the hair to assist to anticipate immediately after and successively and condiment, connect the pot to carry last, because of going together with to anticipate diverse, the heat preservation of sand function is good, the fish soup inside the pot is vacillating, the fresh joss-stick comes into nostrils, stirring appetite. At this time take advantage hot to eat it, the fresh meat of soup is delicate, the flavor is beautiful and tasty, the nourishment is abundant, the color, joss-stick, the flavor are good.

>>Xizhou Fish
Xizhou, which is a village of Bai Nationality and locates at the beach of the Eel Lake, is the place of a scenery beauty. Xizhou Fish is made by the local people of Bai Nationality, the flavor is particularly fresh and beautiful, having the strong agrestic taste. The Xizhou Fish chooses the Huangkei fish of Eel Lake to boil. This fish rather like carp, the head is small, the scale is thin, the meat is many and stabs is little, it is fresh and delicate. Tip the scale of the Huangke fish, after cut stomach and wash clearly, cut into pieces, put it into the bowl, add the salty sauce, the small Goxiang powder, Eight-Capes powder and rice wine, pickle for half an hour of refined salt. Then put the sand pot on the prosperous fire, infuse into the familiar lard, fry the garlic petal, put into the spring onion segment, the ginger a powder pot, then put into the width of figure ham slice, water delivers the mushroom to fry, infuse into soup, put into the fish pieces to boil for 20 minutes, join the monosodium glutamate, the hot pepper oil then you can eat it. The fresh flavor of fish is thick; the joss-stick is hot and good to eat, enjoying in retrospect the everlasting.

>>Boil the fish in the water of sea
Boil the fish in the water of sea which is made by family of fish of Bai Nationality is also more delicious. If you donĄŻt arrive at the Eel Lake, donĄŻt place yourself on the fishing boat, you canĄŻt taste it. The free time of the fisherman's fishing, stop the boats in the calm bay, rise the charcoal stove on the boat, place up the copper Luo pot, ladle up into the sea water, put into the few refined salt, take the live bow fish to go to the gill and internal organs, not go to the scales, put into the pot to cook, take another big of bowl, put burn of the hot pepper stem, crumple the thin powder into the bowl, then put into the spring onion end, the ginger rice, ladle up to go into the soup of boiling the fish, then burn a bottom of salt a cake of, take advantage the salt burning the red hour to put into the soup system of hot pepper salt adjust to anticipate in order to eat the bow fish. When you eat it, it keeps the original juice and flavor of the fish, it is very fresh and beautiful, the meat is delicate and delicate, nourishment is abundant, it is salty, hot and delicious, and the taste is interesting, making the person difficult to forget.

>>Xiangyunshanzhuguhuayu
Guohuayu doesnĄŻt point a certain fish only, which live in the rice paddy in summer and autumn. When the flowers of rice float the joss-stick, they are also mature in the rice. They are fatty and fat, the meat is delicate and the bone is soft. At this time, the people need to lift a colorful plastics bucket only, take a green bamboo basket, trample the curved grass, push aside in the field, and lead the basket along with the farmland water, the Guhua fish are in the basket. Take them to house, use the spring in the deep well to clean, fry the both sides is yellowish brown in pot, chase the boiled water" the intense fire with soup", the folks call" the thunder rolls the pot". Use the sauce seasoning of the red bayberry of the household-use soil a cook system of the east mountain Yi, and take with the local green pepper silk, add the big spring onion and thin ground corianders that become the segments again, it makes the person's desire drop. Only in the year of abundance rain water, the rice food bumper harvest there are just may Guhua fish, so tasting Guhua fish, in fact also is to taste the abundant joy.

>>The sister seven hot which are special features taste of Xiangyun
The Seven Hot is Hula, Youla, Ladougu, Jianglazi, Doubanjiang, Lalufu and Lasheng.
Hula pays attention to Hu , roast the dry pepper far fire slowly, roast Hu, crush pieces to make with boiled water, salt, monosodium glutamate, mashed garlic, spring onion rice, the wild pepper oil...etc. after the soup, small vegetables of especially plain flavor of sparerib, fillet of food, with not blend the subtle fragrance of the quality pure hot win victory. The Youla is made of dry hot powder, in the manufacture most what to pay attention to is a degree of heating, the red flavor of hot color of oil that the fire great void fries out, the fire is too fierce to fry out then again the color Hu flavor is burnt, all can't take. Only the fire is just right to fry out just the golden flavor of color and luster comes into nostrils. The Ladougu is the biscuit form small piece that is mixed after become mildewed the dry hot powder by the bean curd powder to make into, using the fried food of vegetable oil after dry in the air, oil joss-stick, bean joss-stick, hot joss-stick, and burnt frailty of eating, eat it to make person promote the body fluid readily. The family of Yi Nationality in the eastern mountain area, particularly burn the wine with Laodougu, eat the steaming hot sever without cold in winter.
The making progress of Jianglazi, Lalufu, Doubanjiang and Lasheng is same, put in the pottery bottle to keep over a long period of time after using all with other raw materials to prepare, and then break seal edible. But because of going together with to anticipate each not same, also each taste. Jianglazi use the high-quality fresh hot pepper with the first-class sauce, packing the bottle to immerse for seven to eight months, waiting for the hot pepper to become the oil black bright to eat, its flavor gathers the salty of Sichuan and hot of Yunnan in the integral whole, it is salty, hot and tasty. The Doubanjiang takes frying the soybean as to mainly go together with to anticipate, soybean and do the hot powder to use the sweet white spirit of the gruel quality to mix evenly, put to save in the bottle, wait the soybean hot pepper powder to become deeply red and tiny and purple, it can be ascend the seat then. It is made and kept in autumn, opened in early summer, is the ideal food of solution lack and tired by farmers in hot summer and peak season on a farm in Xiangyun. Lalufu is made of the dry fermented bean curd, rice wine, hot powder, the ginger silks of dry in the airs to save in the jar. It is the simple, kind joss-and hot, remaining flavor is deep long. And the Yebaolafulu is the best. The fatty and thick green vegetables leaves are stained with oil, with anticipates of Lafu to wrap the vegetables leaves into the bottle, call it Ą°the Niuniucai ", hear its name then make the person's of three cents. Lasheng takes Sheng as anticipate, the flavor creates new style in" sister seven hot", slicing to chop thin ground pig bone, bowel belly, the pig a meat...etc., mix to burn the wine, ginger, hot powder, after keeping in the jar for one year, the moment of opening the jia, the oil has already been full. Go into the jia and steam familiar, it likes the cake, so again it has the good reputation of" hot cake ".

>> Ą°hot springs dishes" with special taste
The Eryuan Country of Bai Nationality Autonomous State in Dali is called the hot springs city. There is one soup every ten miles, one spring every five miles. the inshore subterranean heat resources is very abundant, and enrich the little chemical element with potassium, Na, calcium, magnesium, iron...etc. variety human body beneficial, more amazingly of is there is still special" the hot springs dishes". The hot springs egg is also called the Qihuang egg, put the egg in the gauze bag, boil for 20 minutes, familiarly then take out namely, the characteristics of that egg is the egg white to present delicate flower shape, but the egg yolk is hard, the solid, liquid all save, open the eggshell, put sugar into the refined and mix evenly to multiply by the heat to absorb to eat, its flavor is fresh, delicate and tasty, it is real" the good syrup and the jade liquid".
The hot springs chicken, put the delicate chicken to go to the hair and wash clearly, dig to the internal organs, wipe the humidity of the dry chicken body with the gauze, go together with the condiments, such as fresh lard, grass fruit, wild pepper, papaya silk, salt...etc., put into the pottery bottle, not put water, cover completely, put into the hot springs to amount to 24 hours namely familiar, its characteristics: The chicken blood relationship separate, it is fresh, delicate, crispy and very tasty. When smothered chicken to go together with valuable Chinese herbal medicine such as "Sanqi", " the insect grass"," Gastrodiae Rhizoma" etc., it can make into a chicken of medicine of repair the spirit of reinforce body fluid.

>>Suanlayu in Dali
The sour of white papaya and the special fruit fragrant and tiny sweet and hot of papaya make the sour and hot fish have the endless leisurely long aftertaste; That certainly eating is a dry hot pepper powder and match with bad hot pepper but become hot and sour. The flowing water boils the fresh fish, eat absolutely well to eat.
Now, you want to eat real fish of Eel Lake, you still have to go to the Gold Gulf Hotel of Dali, because that cabaret locates at the side of Eel Lake, the surroundings are all fishing villages, ordering the fish of Eel Lake is very convenient, you arrive at the Gold Gulf Hotel, you absolutely can one satisfied joy of eating, eat the well-known sour and hot fish greatly of Dali.