Hu Jiaojiao said happily: "By the way, do you have any delicious snacks here, each of them has eaten a lot of big fish and meat, and it is indeed a feast, but we girls especially like to eat some sweet, crispy and crispy snacks, what kind of snacks are there here?" The enthusiastic and amiable shopkeeper thought about it and said with a heartfelt empowering:" Then you want this Xizhou baba, this is a kind of flavor snack popular in Dali city and countryside, also known as broken crisp, Xizhou baba is a special snack in the famous historical city of Xizhou, the main raw material is flour, is a kind of color, fragrance, taste are very complete wheat flour scones, the Bai traditional baba is the most famous. Xizhou baba has two flavors: sweet and salty. The savory flavor is sprinkled with chopped green onions, salt and Sichuan peppercorns, and the sweet cakes are filled with ham, diced meat and rose sugar to enhance the flavor. Whether sweet or salty, the natural aroma and crispy smooth taste are unforgettable. There are two flavors, sweet and salty, and no matter which taste, it is worth trying. When making, two layers of charcoal fire are used, the upper layer of charcoal fire is a fierce fire, the lower layer of charcoal fire is a simmering fire, brush the lard on the prepared dough embryo and then put it into the pot to bake, brush the grease several times in the baking process, and bake until it is crispy. Xizhou baba is crispy on the outside and soft on the inside, which is loved by people, and the layers are clear, just like the nineteen peaks and eighteen streams of Cangshan, which is really beautiful and delicious. Made with wheat noodles. Regardless of whether it is sweet or salty, two layers of charcoal fire are used to slowly roast the baba in the pot until it is crispy. Therefore, the fragrant and soft of Xizhou Baba is loved by people, and the layers are clear, just like the nineteen peaks and eighteen caves of Cangshan, and the beauty is delicious. By the way, its dough is quite particular, it is necessary to add an appropriate amount of alkali, knead thoroughly, and then layer with essential oil, sprinkle with chopped green onions, Sichuan peppercorns, and salt for the salty taste; add ham, diced meat, oil residue, and brown sugar to sweeten the heart. After making round cakes, 6 at a time, half salty and sweet, neatly placed on a round cutting board, and then brush a layer of sesame oil on the upward side of the cake with an oil brush, and then put it in an oil pan to bake. After about a few minutes, the pot was yellow, fragrant, crispy and crispy

"Broken crisp" out of the pot, it is really fragrant, ten miles of fragrance, and this Xizhou baba is not only delicious and fragrant, but also cheap and affordable, it doesn't cost a few pennies, we feast on it, eat deliciously.

The kind-hearted shopkeeper suddenly realized: "Yes, when you arrive in Yunnan, how can your mother not order Tubawan? This is a traditional local delicacy.

"Tuba Bowl" is a set of typical recipes on the traditional banquet of the Bai nationality, there are boiled, fried, steamed, fried, fried, pickled and pickled dishes, the color is bright, nourishing and stomach-building, suitable for all ages.

If you go to the Bai people's house as a guest, or participate in the Bai red and white ceremonial banquet, you will eat the traditional dishes of the Bai nationality -

"Soil Eight Bowls". Tuba bowl refers to eight dishes of red yeast pork, steamed fish, 1000 pieces of pork, fungus tofu, crispy pork pad bamboo shoots, water vermicelli, golden silk beans, and lily meat balls, plus a platter and dried shrimp soup.

A variety of dishes are a combination of sour, sweet, numb, and spicy flavors, and you can find a delicious taste that suits your appetite and has a nourishing effect on your body, regardless of age.

As the name suggests, Tuba Bowl is naturally composed of eight hot dishes: stewed red meat with red rice and red rice, crispy pork fried with egg batter, 1000 pieces of pork with soy sauce and honey buckle, steamed pork with sweet potatoes or potatoes, pork head, pork liver and pork marinated with dry aroma, white lentils covered with minced meat and egg crumbs, fungus, tofu, water, shredded eggs and vegetable stalks, and bamboo shoots with fried pork strips.

"Tu Eight Bowls" is a unique hospitality recipe formed by the Bai people after thousands of years of long-term practice, and each of the eight bowls of dishes has its own unique cooking method.

The cooking method of "red meat stew" is to cut the pork into pieces with fat and lean, and then dye the meat red and stew it with red rice soaked in white wine.

The cooking method of "crispy pork" is to cut the half-fat and half-lean pork into starch, wrap it in egg batter, fry it in an oil pan until golden brown, cool it and then cook it, and sprinkle some sesame seeds after putting it in a bowl, which is yellow and white, and the aroma is attractive.

Qianzhang meat is sauerkraut button meat, the color is golden red, the taste is sweet and sour, the meat slices are corrugated, and the appearance is pleasing to the eye. The tamales are made of fatty pork belly cooked and sliced, mixed with seasonings and fried fragrant rice grains, steamed in a bowl, the meat is fat but not greasy, and the aroma is compelling.

"Five-spice platter" is the only cold dish in the Tuba bowl, the marinated pork, belly, liver slices, cover the head of the pickled vermicelli cold salad, and then the prepared hot and sour sauce is drizzled, the color, fragrance, taste are complete, very refreshing.

Quicksand was anxious, and couldn't wait to say: "Wow, this Tuba bowl is delicious to listen to, shop, what are you waiting for, hurry up and serve the food, I can't wait for it, salivating, such a delicious specialty, you only think about it now, I'm really sorry for our stomach, but fortunately, your old man still has a good memory, and I finally remember it." The shy shopkeeper smiled embarrassedly, and said happily: "Okay, seeing that you love to eat so much, I will hand over the ancestral cooking secrets to you, and you can also go home and cook it yourself when you have time in the future. The main dish is red meat stew, which is made of fat and thin pork, and the meat is dyed red and stewed with red yeast rice soaked in white wine. Crispy pork is to cut the half-fat and half-lean pork into pieces and seasoning, wrap it in egg batter and fry it in an oil pan until golden brown, cool it and then boil it, sprinkle some sesame seeds after putting it in a bowl, and the yellow and white aroma is attractive. Qianzhang meat, that is, sauerkraut button meat, the color is golden red, the taste is sweet and sour, the meat skin is rippled, and the appearance is refreshing. Steamed pork is made by boiling and slicing the fatter pork belly, mixing with seasonings and stir-fried rice grains, and steaming in a bowl, the meat is fat but not greasy, and the aroma is lingering. Dry fragrant (platter) is the only bowl of cold salad in the Tuhachi bowl, in which the marinated pork, liver, and belly are sliced, covered with a bowl with sauerkraut or pickled radish, and drizzled with a sour and spicy sauce, which is sour, spicy, and cool. Boiled white lentils, boiled bamboo shoots, and choppy soup are vegetarian dishes and soup dishes rich in carbohydrates and plant cellulose. The shopkeeper said lightly, we were already salivating, salivating, looking at the shopkeeper's busy and busy figure, looking forward to him serving our dishes earlier, in order to relieve our lovesickness.

Duan Gongzi also said with a smile: "Yes, this is really our rare specialty here, which is unforgettable and evocative." The eight bowls of meat and vegetables of the Bai nationality are reasonably matched, fat but not greasy, vegetarian but not light, and rich in nutrition. Fried, crispy, stewed, boiled completely, steamed, colorful, highlighting the sour and spicy taste characteristics of the Bai diet. The mat is made of simple materials, but the form and etiquette are grand, especially when we are here ordinary people get married, they have to eat this clay bowl, the utensils used are generally locally produced clay bowls, red bamboo chopsticks, etc., rarely use high-grade porcelain, but it does not appear rough and simple. The dining table used is very elegant, the Jianchuan soil lacquer carved eight immortal table is generally selected, the dining table is generally placed under the wedding color shed, and the color of the dish is beautiful, which looks antique. In the first round, the old man with a reputation among the guests was seated, commonly known as the opening table. At this time, the suona drum music is played, the host welcomes the guests, and the atmosphere is lively, showing the traditional virtues of the Bai nationality respecting the elderly. During the banquet, guests can divide the dishes and take them home. The main dish in the bowl is usually fixed, each person can eat two slices of meat, and the vegetarian dishes at the bottom of the bowl can be added as many times. Therefore, the guests are prepared with vegetable leaves, and the meat is wrapped or skewered with bamboo skewers and taken home for the elderly or children to eat, which means to bring back joy and blessings.

"Fortunately, after a while, Xiao Er has already neatly brought us the steaming bowl of earth, sure enough, it is better to see than to hear, it is better to eat, it is really different, and the aftertaste is endless. The shopkeeper said amiably: "I see you have eaten so many big fish and meat, or eat some plums and the like to help digest it, we have a particularly famous Yunnan snack here, called carved plum, this is the traditional famous food of the Bai nationality in Dali, and it is also one of the more famous specialties in Yunnan, the production process is very cumbersome and complicated, so the beautiful carved plum is not only a kind of food in Dali area, but also a well-carved handicraft. The production process of carved plum is to use salt plum as raw material, first soak the salt plum with lime water, take it out and cool dry. Then use a carving knife to carve a continuous tortuous pattern on the plum flesh, and then squeeze out the plum core from the void, hollow like a wisp, gently press into a chrysanthemum-shaped, zigzag-shaped plum cake, put it into a basin of clear water, sprinkle a little salt, in order to remove the sour taste of the plum, and then put it into a sand pot, and then use the best brown sugar, honey to soak for several months, when the plum cake is golden brown, it can be taken out of the bottle jar to eat, it is named because of the carved pattern on the green plum fruit. The pickled carved plum has a fragrant, crisp and sweet taste. Sour and sweet, refreshing people's hearts, thirst-quenching, appetizing and refreshing, rich in nutrients, is a kind of food that is beneficial to the human body. According to historical records, as far back as the Nanzhao period of the Tang Dynasty, there was a custom of visiting relatives and friends to give each other carved plums. Eryuan County is known for

The reputation of "the hometown of plums", most of the local Bai girls have learned to make carved plums since childhood, so this craft often becomes a sign to measure whether a girl is ingenious.

According to local customs, before they get married, there is a plate of carefully carved plum blossoms as a meeting gift to their in-laws.

On the wedding night, the bride wants

"Fruit wine" to entertain guests, the production skills and taste of carved plum, it has become a topic of discussion.

Literati and writers also wrote poems on the theme of carved plums, such as a poem praising the carved plum - the little green plum is on the fingertips, skillfully turned into jade chrysanthemum, and the honey impregnated taste is delicious, suspected to be a fairy falling into the world. ”