Duan Gongzi looked at us and said with a slight smile;

"Or we have a famous, well-known Dali casserole fish, absolutely let you eat and want to eat again, our Bai people here pay attention to a fresh, and we Dali people have such a unique, rare advantage, you can eat fish as you like in Dali guarding the Erhai Lake, it is really a mountain to eat the mountain, rely on the sea to eat the sea. Due to the snowmelt of the snow-capped mountains not far away, the cold water of Erhai Lake merges, although the water quality nourishes the extraordinarily fresh and tender Erhai fish, and the lake is naturally an indispensable part of the table. Our famous Dali casserole hot and sour fish, a unique traditional delicacy in the Dali area, has been passed down for hundreds of years and has been famous in Yunnan. It is slowly stewed with fresh carp from Erhai Lake or bowfish from Erhai Lake, or yellow shell fish, especially the bowfish produced by Erhai Lake, the body is long and narrow, the tail jumps into the water, the shape is like a bow, and the color is like silver. This fish scale is fine and thick, the quality is tender and the taste is fresh, and the nutrition is rich, which is a treasure among the fish. Paired with a variety of tender chicken slices, ham, mushrooms more than 10 kinds of ingredients, the ingredients are exquisite, sometimes as many as 15 kinds, slowly cooked over medium and low heat. The most distinctive part of Dali hot and sour fish is that its sour taste comes from our local specialty of Yunnan white papaya, which is delicious, in addition to the fish itself, the sweet and sour fish is served with potatoes, tofu, and pickled skin (fried pork skin, called skin belly in Nanjing) for all foodies is really a great temptation. There is a saying in Dali: If you have a family with a lot of money, you don't eat fish soup bibimbap. That is to say, this dish is too delicious, and if you can't help but eat too much, you will eat Wanguan's wealth and make the building empty. Dali casserole fish is characterized by unique utensils, exquisite ingredients, delicious taste and rich nutrition. The casserole for cooking Dali casserole fish is the Xiangyun clay pot produced in Xiangyun Village, simmering meat in this clay pot, the quality is fresh and the meat is beautiful, not fishy and not greasy, not rancid overnight, and the empty pot is burned until it is hot, not cracked and not broken. Everyone listened with relish, their eyebrows fluttered, and they hurriedly said yes, and quickly asked Xiao Er to serve this dish.

Sure enough, after a while, the hot little two legs and feet neatly brought up a big pot of steaming casserole fish hungry, when the table was lined with a large plate of green vegetable leaves, the pot was boiling, fragrant, red and green, and the colors were gorgeous, which made people look at it and increase their appetite, the index finger moved, and the taste was opened.

We ate it hot, and when we tasted it, we absorbed more than 10 kinds of rich ingredients, and it was really fragrant, delicate, delicious and delicious.

The aroma is rich and pure, with a unique flavor. The color is gorgeous, and the fish is tender. The shopkeeper spoke enthusiastically and energetically: "By the way, there is a story here: a long time ago, there was a restaurant in Dali City called Shanhai Restaurant, and the business was very prosperous. There is a poor cousin named Zhang Xiaosan in the store, who puts the leftover vegetables of the rich people in a casserole every day and takes them back to cook for his family. One day, a wealthy merchant feasted guests in the store, and left some sea cucumbers, hoof tendons, squid, ham, mushrooms, magnolia slices and other dishes, Zhang Xiaosan took them all together, poured them all into a casserole, and took them home. It happened that his family caught a fish from Erhai Lake, so he washed the fish and put it in a casserole to cook with the leftovers. Zhang Xiaosan opened his own restaurant specializing in casserole fish, and the result was famous, and casserole fish has since become a delicacy of Dali's Bai nationality. Of course, the casserole fish you can taste in Kunming or Dali today is not only freshly made from stone tanks or glass pools, but also has a dazzling array of toppings: tender chicken slices, fresh meat slices, ham slices, magnolia slices, kidney slices, liver slices, sea cucumbers, squid, hoof tendons, mushrooms, tofu. Carrots, cabbage hearts, egg dumplings, etc., are not leftovers, but freshly refined, so as to ensure the characteristics of casserole fish - fresh. Because the casserole is well insulated, the fresh soup is tumbling after being served, and the aroma is permeated, which really brings a March Street, the spirit around the mountain and the warm atmosphere to the feast. "We applauded the shopkeepers for their ability to speak, and they smiled and watched us gobble up.

We feasted, after the storm and clouds, and called the store, asked him to recommend Dali food to us, he happily said: "By the way, come to Dali, how can you not eat Dali rawhide? This is a rare delicacy, every New Year's festival or daily gathering, the Bai people will always take the cold salad rawhide as their signature dish and special dish. Dali rawhide originated in Eryuan County at the earliest, and has developed into a traditional dish of the Dali nation. The selection and production of raw hides are particularly particular, the best hides are selected from the hind leg meat and loin, waist as the main ingredient, the hides should be cut fine but not broken, the dipping water selects authentic plum old vinegar, wild peppercorns, paste spicy seeds, hemp seeds and minced garlic, ginger, coriander (coriander), cold boiled water, sugar, salt, soy sauce, if there can be mountain pepper that is better, the preparation of dipping water is very particular, if the dipping water is not good, the raw hide is immediately downgraded. Roast the skin of the pig with straw or wheat straw until the surface of the skin is yellow and the meat is tender. Then wash it with water and eat it raw with condiments. Generally, there are two ways to eat: one is to eat the raw skin and condiments together, and dip the condiments together when eating, and the other is to mix the condiments with the raw skin and raw meat to make a cold dish. The two ways of eating have their own characteristics and tastes, the most authentic raw skin taste is delicate and does not have a fishy smell, sour but not evil, spicy and fragrant, that delicious and vigorous, people are amazing. And the way to eat raw hides in Dali is not the same, especially recommended is Wanqiao raw hide, Zhoucheng raw hide, Eryuan raw hide. There are those who mix raw skin and raw meat with pickled vegetables, shredded radish, and shredded cucumber, and some who want to dip it in water. A simple dipping water is minced peppercorns and salt, which is eaten directly. The other is to make a bowl of colorful dipping sauce with water, which is eaten differently and tastes different. However, I personally think that the most authentic rawhide is still good to eat raw, without any ripening process. There are many hot springs in the area where you eat raw skins, and when you eat the raw pork slices dipped in the juice, you will never feel the fishy smell of the raw pork slices, but only the tenderness and flavor that you have never felt before.

"However, we don't like raw food very much, and I feel that there are some hairy and blood-drinking cave people's style, and it tastes a little reluctant, so we still want some roasted raw skin dipped in water to eat, which is really different, delicate and smooth and delicious, which makes people unforgettable.