Bai people are good at crispy ham, sausage, bow fish, fried pork liver, tender fried chicken and snail sauce. Women are good at making candied fruit, carving plums and sweet thumbs in Cangshan snow. Bai nationality is a hospitable nation. When the guests arrive, please sit down first, that is, offer roasted tea and fruit, and then entertain the guests with eight bowls of exquisite and rich Lai Jun such as three buttermilk. The basic tastes of Bai people are acidophilic, spicy, sweet and slightly numb. Its cooking techniques are deeply influenced by Chinese cuisine and Buddhist cuisine. There are many famous dishes, such as fried fish, sand-washed chest fan and Dali bait. , Xizhou crisp candy trick, live boiled live fish, steamed pork with wicker, etc. Baking tea is one of the customs of Bai people to respect guests. Rich in brown color, Zui Xiang is unique. Baked tea is usually poured three times, commonly known as "three teas". There is a saying that "the head is bitter, the second is sweet, and the third is aftertaste". Bowl plum and sable plum are traditional foods for Bai women. Dali, the hometown of the romantic Bai cuisine "Five Golden Flowers", is a settlement of Bai people and is famous for its four scenery: wind, flowers, snow and moon. Cangshan Erhai Lake, Nanzhao historic site, famous Buddhist mountains and the ancient Silk Road are all fascinating tourist attractions. As a "famous literary state" with a long history, Dali also offers a variety of romantic Bai cuisine, some of which are unique. The first kind is "Dali casserole fish", which uses good casserole produced by Xiangyun, bow fish, yellow-shelled fish or carp caught in Erhai Lake, with rich ingredients. When I was on the table, the big mat paved with vegetable leaves was boiling in the pot, red, green, colorful and full of fragrance. When eaten hot, the fish is tender, delicious and nutritious. Second, push "Midu's hoof". Midu's roll hoof is as famous as Midu's folk songs, and it has become a traditional food for Bai people. Because of its delicious color, diverse eating methods and easy preservation, it is deeply loved by people of all ethnic groups. It is made of fresh pork leg as the main raw material, with pepper, tsaoko powder, star anise powder, Redmi, liquor, salt and other ingredients. Marinate first, then cook and refine. You can wrap it in paper towels and hang it tightly. You can eat it at any time. The rest can be repackaged and hung, and the color and taste will remain unchanged in October. There are many ways to eat trotters in Midu, such as steaming, boiling, cooling after cooking, eating alone, or cooking with side dishes, all of which are mellow and delicious, and the wine is straight with the rice. More pleasing to the eye is the color of carmine, which has deeper feelings for southern Xinjiang than money. Reminds people of the pretty faces of the golden flowers, and can't help admiring the beauty of mountains, water, people and feelings in Dali. Three pushes "Mugua Chicken". Papaya is sour and delicious. It can be eaten raw with sugar, salt and sauce from the beginning of spring flowers to the ripening of melon in Mid-Autumn Festival. The largest amount is made into licorice salt papaya or honey papaya, which is very popular among all ages. Papaya is also used to soak wine, which has the medicinal effects of relaxing tendons and activating collaterals, eliminating dampness and eliminating tendons. Therefore, Yunlong County of Dali Prefecture uses its rich sour taste and delicious papaya roast chicken to prevent and treat diseases, and also to entertain distant tourists, relieve fatigue and strengthen the stomach. Chickens used for Mugua chickens must take chicks with about1.500g as the main material, slaughter leg hair, wash it, chop it into small pieces, stir-fry it in a hot pot of sesame oil, add salt and cook until it is 70% cooked, add peeled and shredded papaya, continue to cook until the chicken is crisp and tender, and then add pepper and tsaoko powder. Mugua chicken, soup and meat are all sour and fragrant, with pure taste and no greasy feeling. After eating, my appetite is wide open and I feel comfortable all over. Four push "Deng Chuan breast fan". Dengchuan is rich in water and grass, which is found in both Bai and Han nationalities. Almost every household has cows, so it has the reputation of "the hometown of cows". "Deng Chuan milk powder" made of milk is the best quality milk powder in Yunnan Province, while the Deng Chuan milk fan sold by Sister-in-law in white is a well-known specialty food. Convenient to carry, special in shape and convenient to eat. It can be roasted, fried, cold, sweet and salty. Frankincense is crisp, which is a good dish to drink and a special snack. Five push "Xizhou Baba". This is a snack in Xizhou, a famous historical city near Erhai Lake. Made of wheat flour. Whether it is sweet or salty, when cooking, you should use two layers of charcoal fire to slowly bake the Baba in the oil kang in the pot until it is crisp. Therefore, Xizhou is crispy, soft and popular, with distinct layers, just like Cangshan with 19 peak 18 hole, which is beautiful. Six push "Heqing pork liver fried". This is kimchi with meat. Use pig liver. Chop pig's belly, pig's intestines and other internal organs, and coarsely grind them with spices such as Chili noodles, pepper, star anise, tsaoko and concentrated salt. The juice is spicy and fragrant. Take a small dish and steam it. A layer of red oil floated out, and a smell of meat made people drip. Pick a little with chopsticks and taste it. Salty, spicy and fragrant. What an appetizing pickle! Red is like the scorching sun, really like the bold and cheerful personality of Bai people. Dare to eat Heqing pork liver, really love the Bai people's "Golden Flower", "A Peng", "Da Die" and aunt. The hospitable Bai people have unique etiquette when entertaining distinguished guests.
"Three teas". The first course is tea. The host warmly welcomed the guests to the entrance, boiling water while talking and waiting.
Boil the water, heat the small casserole specially used for baking tea on the brazier, and then add a pinch of tea.
Hold the jar and shake it continuously until the tea leaves turn yellow and give off an attractive fragrance, and then rinse.
Boiling water was poured in, and with a bang, the tea in the pot churned, and some foam spilled out of the pot.
Like a blooming hydrangea. Bai people think this is a symbol of good luck. Waiting for the bubble to fall.
When you rush into boiling water, the tea will simmer. This is the first kind of tea, and people also call it "thunder tea"
. This tea is as bright as amber, so the owner pours two or three drops into the cup, adding less.
Xu boiled water, then raised his glass with both hands and handed it to the guests; Bai people have "wine is full of respect, tea is full of deceit."
"Respect the rules and regulations of the guests, so this cup of tea is only enough to taste one or two. There wasn't much tea at first, but
It is the bitter taste with mellow taste and has a unique charm.
Two cups of tea. After drinking the first sip of tea, the host refilled the sand pot with boiling water and took it out.
A small bowl is filled with sliced walnuts and brown sugar. When making tea, the bowl
The tea is churning, and the thin kernel slices are shaking like cicadas. When tasting tea, it is fragrant and sweet. this
It is the second kind of tea, also called "sweet tea" or "sugar tea".
Three cups of tea. First scoop half a spoonful of honey, add three or two red peppers and put them in a cup for brewing.
After tea, the guests shake the small cup while drinking, which tastes slightly sweet, spicy and bitter. Then the master used it
Take a handful of milk fans of dairy products processed with milk and bake them on the fire until the fan bubbles and turns yellow.
Crushed and put in a tea bowl. Meanwhile, add some brown sugar to the hot tea and stir with chopsticks.
To the guests. In this way, you can not only drink fragrant tea, but also taste the milk fan which is a specialty of Bai nationality, so some places.
Call Di San Tea a "tea fan".
It is said that the "three teas" with bitter head, sweet taste and endless aftertaste were originally picked by Bai people.
A courtesy to the son-in-law later evolved into a unique etiquette for the Bai people to entertain distinguished guests.