We saw a small brazier in front of the guests at the table next to us, a barbed wire fence was placed on it, a few white round cakes were placed on the net, and the red chestnut charcoal fire was burning below, which was unique, it turned out that this was the famous one, Dali burned bait.

After the bait is cooked, diners can add hot sauce, sweet sauce, sesame paste, braised tofu, ground peanuts, bean sprouts, sauerkraut, and minced meat according to their taste.

According to the eating method of Dali people, you can also wrap a fritter or ham in the bait, so that the whole bait can eat richer fillings and more fragrant flavors.

We couldn't help it, ordered a bite, and when we took a bite, the rich filling was scattered in our mouths, and the spicy and warm feeling would surely make us feel indescribably happy.

We also ordered the indispensable Yunnan Eighteen Strange Milk to make a fan to sell - refers to the milk fan, the milk fan is made of cow's milk as the ingredient, in the acid water to solidify it, and then stretched like a fan-shaped thin slice, is a kind of Chinese local dairy products, and the Western cheese has the same destination, and the milk fan has a variety of ways to eat, can be fried and fried, can be stewed and fried, can also be rolled into a cylinder, stuffed with various fillings, made into a variety of dishes.

The most commonly used method of Dali Bai nationality is to fry yellow with vegetable oil and sprinkle salt or sugar to eat, mellow and delicious, with unique flavor.

The shape of the milk fan is unique, it is a thin slice with less water, which is milky white and milky yellow, roughly like the shape of a water chestnut-shaped bamboo fan, and there are feet at both ends.

The milk fan is very popular in Dali, Yunnan, and is a kind of cheese eaten by the Bai and other ethnic groups in northwestern Yunnan, and is made of milk.

Milky white, flaky, rolled, like a folding fan, hence the name milk fan. It can be eaten raw, dry, fried, or fried.

It is a good dish to accompany the sake. It can also be used in cooking with ingredients such as cloud legs. Chop it and add it to the second sweet tea of the three tea courses, which means silk thread in vernaku.

During the production process of the milk fan, the coagulated casein is wound on the bamboo pole to dry, like a winding silk thread, that is, a line that can be eaten.

The milk fan is made by boiling fresh milk mixed with three-to-one edible acid refining and condensation, making it into thin slices, and winding it on a thin rod to dry.

It should be a special cheese. The milk fan can be used for a variety of dishes, such as cold dressing, frying and barbecue. Its famous dish is suffocated with sand milk fan, which melts in the mouth.

Other sets of fried, pepper and salt are unique. The store especially recommends ours is the peach kernel sand milk fan, which is a Bai nationality style dish, the milk fan is soft, the fan ears are removed, and it is spread out.

Blanch the peach kernels with boiling water and remove the fine skin, fry them in an oil pan until golden brown, remove and drain the oil, and mix the washed sand, sugar, rose sugar and minced ham into a bowl and mix well.

Add water and starch to the egg mixture to make egg floss. The milk fan is spread on the pier, and the sand filling is spread out. Pour oil into the pot on the fire, burn until three are ripe, clamp the milk fan with chopsticks, and roll it until it is cylindrical, light yellow.

Peach kernel sand milk fan, crispy and sweet, milk aroma is abnormal, rich in nutrition milk fan smooth there are two ways to eat fried and fire-roasted, fried will add bean paste or sprinkle with sugar, fire roasting will be rolled into the rose sugar during the roasting process, baked into a roll, very delicious.

This natural delicacy is based on the rural customs of Dali and many ethnic groups, so it is so lingering, simple and thick.

When you come to Dali, you might as well let your body and mind follow your sense of taste to walk in the gluttonous food and perceive the food culture that has lasted for thousands of years in Dali.

We ate hot and sweaty, so each of us ordered a portion of rice cold shrimp, cold shrimp ice powder, as the name suggests, rice products, old-school rice cold shrimp, is to find a few large pots full of raw materials, and then put a large ice cube in the basin to keep the ingredients cool.

Dali's rice shrimp is usually half of the general cold shrimp ice powder, which is cool and sweet to relieve the heat, but the biggest difference between Dali rice and cold shrimp is the use of sugar.

In Dali, the special rose sugar replaces the traditional ordinary syrup, adding more rose aroma to the cold shrimp, more delicious, this is a unique special snack in Dali, made into pieces of milk to dry, the color is slightly yellow and translucent, and the frankincense is rich.

There is also a yellow-orange-orange jelly with Dali characteristics. This kind of cold powder is made of bean flour and then coagulated, generally speaking, it is mixed with plum vinegar, shredded radish, oil chili pepper and other seasonings cold food, there is also a simple way to eat is to cut thick slices and smear oil with oil chili and sesame oil, which has a unique flavor.

It is made with peas, ground into powder, and then boiled in a pot, and sold while cooking. When eating thin soybean flour, I added a lot of condiments, and before the breakfast stall, I counted them, and there were as many as thirteen kinds, such as green onions, ginger, garlic, coriander, soy sauce, vinegar, spicy seeds, pepper oil, sesame oil, etc., and some could not be said.

Thin soybean flour is delicious, it is estimated that it has something to do with so many condiments! When we eat thin soybean flour, we also add a little pot, which is the thin soybean flour out of the pot, shoveled out of the pot, the pot is particularly fragrant, eating like a crispy biscuit, added to the thin soybean flour, and there is a different feeling!

There are many ways to eat yellow noodles, and those who prefer spicy noodles are fried and drunk, and those who like sour and spicy add some oil and spicy seeds and the store's fruit vinegar, a bowl of sour, hot and refreshing.

We tasted the famous Nuodeng ham, the store introduced to us that they have three famous hams in Yunnan, that is, Xuanwei ham, Heqing's round leg and Bai Nuodeng ham, among which the Bai nationality settlement Dali Prefecture Yunlong County Nuodeng Village production ham, in the production process is unique, for the domestic rare.

In particular, the annual March Street Market in Dali, Yunnan Province, which is unprecedentedly grand and unprecedented,

"All merchants gathered, and the mountains of goods were accumulated", and people of all ethnic groups rushed to buy Nuodeng ham. It is a famous local specialty of Yunnan and a popular delicacy of ethnic folk.

The ingredients of Bai Nuodeng ham are unique, finely made, high quality and delicious, the incision meat is tender and red, and it has a strong local flavor and the style of pickled products of Bai compatriots.

Every year on the eve of the Spring Festival, in the middle of winter, the local Bai compatriots are busy slaughtering fat pigs and making ham, and the ham made at this time is called Zhengdong leg.

The salt produced by Nuodeng is excellent, it is processed and refined by traditional technology and boiled into large pieces with an iron pot, which resembles the one produced in Shu in the past

"Salt", as the locals call it

Another main reason is that the rainfall there is moderate, the climate is mild, the frost period is relatively short, and the pigs are mostly fed with corn, soybeans, and green leafy plants, and the meat is fine, the fat is thin, and the lean meat is abundant, and the pig breed is very ideal, creating the best conditions for curing the excellent pork fat.

The most important thing in the whole process is salt. The salt used to marinate Norden ham is the local well salt of Nuodeng Mountain, coupled with the climate and environment of Nuodeng Mountain, so Nuodeng ham can be essentially different from other hams in taste and color.

A good Nuodeng ham is covered with mold, the meat color is bright red and translucent after cutting, the oil flowers are distinct, and the thin slices can be eaten raw, and it melts in the mouth.

We were curious to ask why Yunnan ham is so delicious? It is really incomprehensible, and the store patiently said: "First, because the salt used is the well-known well salt of Nuodeng for thousands of years, which does not contain iodine, but is rich in potassium. During the dry season, locals go to wells to draw water and boil it in iron pots into large chunks – this is also known as pot bottom salt. It is said that ordinary large-grain salt can only marinate six layers of meat, while Nordengjing salt can marinate at least seven layers. Even if there is too much salt when pickling, the taste will not be bitter, so the natural salt well with a history of thousands of years has created the unique delicacy of Nuodeng ham, and the selected wild boar is usually raised in the mountains and forests, mainly fed with fiber plants such as corn and soybeans. The meat of these wild boars is more delicate, the meat is more even, and the taste is more round and fragrant. Third, in addition to raw materials, the most important thing must be technology. The best time to cure Norden ham is after the winter solstice every year, on the eve of the Spring Festival, and the ham cured during this time is called the winter leg, which is also the true traditional Norden ham. Fresh pork leg bleeding, no needle cone, only kneading and patting, in order to prevent fiber damage, with the local bud grain wine to sterilize the taste, with stove ash slurry to smear the surface of the ham to accelerate fermentation, and then with a rope hanging in a cool and ventilated place. The rainfall is moderate, the climate is mild, and the frost period is short, which is just suitable for deep fermentation. It usually takes about three years for a thin fat, lean and smooth ham to be prepared. Therefore, Nuodeng ham has a very good quality, which has a lot to do with the climate and material conditions of Nuodeng ham, Nuodeng ham is finely workmanship, careful selection of materials, and the salt used to marinate ham is locally produced and sold Nuodeng salt, as well as Nuodeng special climatic conditions, all of which form its perfect quality. Every winter, the villagers of Nuodeng killed their own pigs, the pigs are fed with grain, without any other added feed, the pork leg is carefully processed, the excess skin and meat are removed, processed into a round ham, and then find the main blood vessel on the pig leg, carefully squeeze, squeeze out the black blood in it, in order to ensure that it will not deteriorate, sprinkle with liquor to sterilize, and then evenly smear the homemade Nuo salt, you can not underestimate this homemade salt, the highest quality of Nuo salt, the first of the five wells of salt. It is said that ordinary salt can only soak through six slices of meat, while Nuo salt can soak through more than seven slices of meat, and Nuo salt has a good taste, and it is not bitter if you eat it alone. After the above processing, the ham has been basically done. The next thing is the need to marinate the time, put the processed ham into a large vat, cured to ten days and a half months, during which we must constantly observe the salt situation, continue to add salt to the ham, after the time is up, take it out, hang it in a ventilated and cool place, generally a ham can be stored for less than a year, more than three or five years, and if the longer the time, its color, fragrance, taste is better, so Yunnan ham is a rare delicacy, we can eat more. ”