Hu Jiaojiao said with endless aftertaste: "I think the chicken just now is very delicious, what is it called Dali Yongping Yellow Braised Chicken, known as a chicken in western Yunnan." It's unforgettable, the memory is still fresh, and I want to eat another one to satisfy my cravings. The amiable shopkeeper smiled and said, "Then I suggest you have another fragrant papaya**." This kind of chicken was originally popular in the Yunlong area of Dali, with its abundant sour and delicious papaya roast chicken to prevent and cure diseases and replenish the body, soup, meat is sour and fragrant, the taste is pure, there is no greasy feeling, after eating makes you appetite great, the whole body is comfortable. Papaya is sour and delicious, from the beginning of the mid-spring flowers to the mid-autumn season, papaya can be dipped in sugar, salt, and sauce to eat raw. The largest amount is made into licorice salt papaya or honey papaya, which is delicious and cough suppressant, appetizing and spleen-invigorating, and is very popular among the old, middle-aged and young people. Papaya is also used to soak in wine, which has the medicinal effects of relaxing tendons, dispelling dampness, and removing tendons and veins. Therefore, it entertains visitors from afar, relieves fatigue for guests, strengthens muscles and stomachs. And our Dali papaya chicken selection is very particular, it uses the chicken, must be the main ingredient of the chicken, with the local natural stocking of the boy chicken and the special white papaya as the main raw material, and then accompanied by more than ten kinds of related ingredients, slaughtered leg hair cleaned, cut into small pieces, put into a hot sesame oil pot and stir-fry, add salt and water to boil until seven mature, add peeling and shredding papaya to continue to burn until the chicken is tender, then add pepper, grass fruit powder, carefully cooked with traditional cooking and processing technology, soup, The meat is sour and fragrant, the taste is pure, there is no greasy feeling, the soup is milky white, the meat is fresh and tender, fat but not greasy, sweet and sour, it makes you have a great appetite after eating, and it is widely favored for its rich nutrition, it has the effect of appetizing and strengthening the spleen, relaxing the muscles and invigorating the blood, nourishing the qi and replenishing the kidneys, and strengthening the body. In particular, it has a certain curative effect on toothache, nervous deficiency headache, various rheumatism, and sudden heat of deficiency and fire. It is a traditional delicacy with strong ethnic flavor that is famous in western Yunnan. We listened to his words, and naturally we couldn't wait to order a papaya chicken to strengthen our body, which was really full of color and fragrance, and the flavor was unique, which made people feel that the business was still unfinished and the aftertaste was endless.

The store saw that we were eating wolf, and the feeling of unfinished food was still unsatisfied, and recommended the goose to us, and he said with enthusiasm: "The goose is our famous and high-quality specialty of Yongping in Dali, which is mainly produced in the Hui village of Qutong." It is known for its delicious taste and mellow fragrance. It is a flavor specialty created by the Hui people of Yongping who have accumulated long-term experience and unique local ethnic characteristics. It is also the first choice of the local Hui people to entertain relatives, friends and VIPs from afar. The Hui people living in Yongping County have the tradition of raising geese in almost every family. There are as few as three or five, and as many as hundreds. In late autumn and early winter, the adult geese are changed from free-range to cage-reared, so that they can no longer spread their wings at will. Mix the cornmeal with boiling water, knead it into small round balls, put it in the donnie yen and steam it for feeding, commonly known as stuffed goose. Generally, after more than 20 days, the goose is fattened to nearly 10 kilograms and can be slaughtered. After slaughtering, the goose feathers are removed, the internal organs are removed, and then the water vapor is dried, and then salt, chili noodles, pepper powder and other necessary spices are smeared from the inside to the outside, and then pressed into a cake shape, and placed in a clay pot to marinate for three to four days, and the ingredients are soaked into the goose meat, taken out and dried, and can be collected or eaten. Fat geese can also be slaughtered and eaten fresh, and their taste is also excellent. Foie gras, goose paws, and goose wings are more delicious than goose meat, and can be called a treat for guests. In particular, foie gras, the large one weighs more than 500 grams, and the small one is more than 300 grams, which is regarded by the Hui compatriots as the top grade for entertaining distinguished guests, and its taste and nutrients are among the best in various animal livers. The cooking method of Yongping wax goose is quite particular, you have to boil the water in a casserole, add star anise, cinnamon, grass fruit, fennel noodles and other condiments, and then put the goose meat cut into large pieces into the pot and simmer slowly. Do not boil it over a fire, otherwise it will turn into a pot of oily soup. And when stewing, add a small amount of cold water from time to time, and do not let the soup boil, otherwise the taste will change and the fragrance will not be pure. Allow to simmer for about an hour, then remove and cut into small pieces before serving. It has the characteristics of delicious taste, delicate meat, fat but not greasy, and can be called a must among the table dishes, you should not miss it. "We immediately called a cured goose, which was really unique and worthy of its name, and we were still hungry after eating, so we asked the store to recommend some delicious food to us.

The shopkeeper happily said: "Then let's burn pork, this is a peculiar way of life for the Bai people in Dali, Eryuan and other areas to kill pigs and eat meat." Every New Year's festival or red and white celebration, our Bai people have to kill pigs to eat meat, and their way of slaughtering fat pigs is unique. The method is to slaughter the fat pig, barbecue the fat pig with straw or table rod by the well, one person uses a dustpan to fan the wind, and the wind helps the fire, and one person uses two sticks to pluck the straw from time to time, so that the straw fire burns the whole fat pig to black. Then rinse the pig body with well water, and use the pig killing knife to scrape off the charred black fur, the whole fat pig is golden yellow, and exudes a fresh fragrance. Finally, the fat pig is divided into several pieces, which are to be cooked and eaten or made into bacon for consumption. This is the roasted pork. The taste is fragrant and refreshing, without the fishy smell of pork in soup. We immediately happily ordered a charred black roast whole pork, look at the oil on the yellow and clear skin and meat, sizzling out, a large stream of meat aroma continuously, one after another, really chic taste, endless aftertaste.

Then we went on to order a lot of snacks in one go, and ordered Yangbi roll noodles, which is simple to make, but very tasty.

The dough of Yangbi roll noodles is made of rice milk, spread out, spread out and spread out in the middle with peanut butter, oil chili pepper, sprinkled with pickles or kimchi, rolled into long strips and cut into small pieces, sour and spicy and delicious.

I ordered the Midu curly hoof: it is made of high-quality lean pork as the main ingredient, with more than 10 kinds of all-natural aroma, color, flavor and precious Chinese medicine.

There is also chicken wing rice, this is the area of Wuliang Mountain in the south stream of Dali, the chicken of Wuliang Mountain is delicious and nutritious, it is rumored that the local chef paid special tribute to the king of Dali when he took refuge in Wuliang Mountain.

The selection of high-quality chicken wings, to the middle bone, glutinous rice, peanuts, etc., marinated with local spices, after the completion of the roasting with a simmer, the outside is charred and the inside is tender, the aroma is tangy, it is a special snack suitable for all ages.

Then I ordered a dry cake, first soaked the fine white rice until soft, pressed and ground it into powder, then crushed the powder with mint, orange peel juice and brown sugar, sifted into the retort with a fine sieve, and then carefully divided into small pieces of 2 inches, 1.5 inches high and 0.5 inches thick with a thin knife, and steamed over high heat.

I ordered the water cake, which is made of high flour, add one percent of the glutinous rice noodles, evaporate like a dry cake, but no sugar, after the cake is steamed, the brown sugar is sprinkled on it, and the sugar is steamed and then sprinkled with sesame seeds or soybeans.

Dry cake, and festive dry cake as the top grade, festive dry cake is divided into two kinds of sandwich cake and color cake. The sandwich cake is diamond-shaped, slightly thicker and slightly larger than the ordinary dry cake, and there is a mixed sandwich of brown sugar, mint, orange peel, jujube paste and longan;

If the steamed rice cake is used for entertaining guests, brown sugar and rose sugar are added to the surface, and when the ancestor is offered to the Buddha, the cake must be filled with flowers.

Every year during the Qingming Festival, the green broad beans are ripe and marketed, and the bean flour is infiltrated into the rice noodles, and the cake becomes green-yellow, and the taste is better.

And so on, a dazzling array of snacks, we are elated to eat, eyebrows flying, delicious, forgetful, I forget to enjoy this unforgettable gluttonous meal.