The history of garlic cultivation in Dali Bai Autonomous Prefecture dates back a long time, with garlic grown in all counties, especially in Midu County, Eryuan County, and Binchuan County. As early as the Ming Dynasty, Xu Xiake’s travelogue recorded the garlic-growing history of the present-day Yousu area in Eryuan County, noting that “the fields in the lake are very fertile, and the garlic grown there is as big as a fist with a unique flavor.” Records from the Kangxi, Yongzheng, Daoguang, and Guangxu eras of the Qing Dynasty also…
The Wuliang Mountain Black-Bone Chicken is a dual-purpose breed for both meat and eggs. It originates from the Wuliang Mountains in Nanjian Yi Autonomous County, Dali Bai Autonomous Prefecture, Yunnan Province, the Ailao Mountains in Pu'er City, and the vast mountainous areas between the two. The central production areas are Jingdong Yi Autonomous County, Zhenyuan Yi, Hani and Lahu Autonomous County in Pu'er City, and Nanjian County in Dali Prefecture. In January 2010...
A renowned local breed in China and a homegrown dairy cow variety—Dengchuan Cattle—is the only yellow cattle breed in the country used for milk production. It adapts well to high temperatures, tolerates coarse feed, and produces milk with high levels of milk protein, butterfat, and dry matter, along with low somatic cell counts. It serves as an excellent raw material for producing the traditional ethnic food Rushan (milk fan), as well as for making high-end...
Dali Clay Pot Fish is one of the famous dishes of Dali. It uses high-quality clay pots produced in Xiangyun, layered with over ten kinds of fresh and cured ingredients such as magnolia slices, dried mushrooms, ham slices, fresh meat slices, and tender chicken slices. A freshly caught fish from Erhai Lake is gutted, cleaned, lightly salted, and marinated for over ten minutes before being simmered over charcoal with broth. It is then paired with…
Cui Mei Spicy and Sour Fish is a specialty dish from Dali, Yunnan. Dining on fish by the shores of Erhai Lake in Dali is truly a unique experience. The lake is fed by snowmelt from the surrounding mountains, and its pristine waters nurture especially tender Erhai fish. When freshly picked green plums still retain their vibrant color, the “Cui Mei Spicy and Sour Fish” — flavored with green plums and featuring chili as the main ingredient — is freshly prepared...
Dengchuan Milk Fans can be cooked in a variety of ways—pan-fried, grilled, scalded, stewed, deep-fried, boiled, stir-fried, or even eaten raw—and each method yields delicious results. Eaten raw with sugar, they are fragrant, crispy, and flavorful. If pan-fried and sprinkled with a little salt, they become sweet, crispy, and uniquely tasty. In the second course of the Bai people’s traditional “Three-Course Tea” ceremony, the milk fans are crumbled into the tea...
When traveling in Dali, be sure to try Cang'e-brand Dali Beer. It is brewed using unpolluted snowmelt from the Cangshan Mountain, along with imported malt and hops, and is carefully crafted. It boasts a great taste, clean and delicate beer body, and long-lasting foam that clings to the glass—qualities that make it very popular with visitors. The Cang'e-brand Dali Beer series has successively won titles such as National Star Beer and Yunnan Provincial...
The Bai people are named for their love of the color white, and elegance has always been their eternal pursuit. It is this pursuit that has led the Bai to also seek simplicity and subtlety in their cuisine, giving rise to flower-based foods. When you visit Dali or other Bai-inhabited regions, the beauty of wind, flowers, snow, and moon will captivate you…
Tin-silver inlay on black copper (or gold), originally from Shiping in southern Yunnan, is now produced in Kunming. It was first created during the Kangxi and Yongzheng reigns of the Qing Dynasty and has a history of about 200 years. Black copper refers to copper that is dark black in color, while "inlaying silver" means plating it with silver. The process involves first carving exquisite patterns and designs onto the surface of the black copper, then plating the engraved patterns with silver (…
Yunnan Goose Breed Description Origin and Distribution: A medium-sized breed. Mainly distributed in Dali, Chuxiong, Wenshan, Dehong, and Yuxi in Yunnan Province. It is more commonly raised in villages inhabited by Hui and Dai ethnic groups. This goose breed is known for its ability to thrive on rough feed, fast growth rate, and strong adaptability. Appearance: Comes in two varieties—white and gray…
【Major Production Areas and Distribution】 Primarily produced in the Wumeng Mountainous Region of western and eastern Yunnan. Distributed across counties such as Dali, Heqing, Eryuan, Jianchuan, and Binchuan in Yunnan. 【Historical Background】 The Yunnan horse, anciently known as the Dian horse, is an old breed from southwestern China. Over the years, fossils of wild Yunnan horses have been unearthed in places such as Chenggong, Yuanmou, Zhaotong, Jianchuan, and Xichou in Yunnan...
Loach drilling into tofu is a signature dish of the Bai ethnic group in Dali. The preparation method is as follows: Fill a basin with clean water, add an appropriate amount of flour, and a few drops of sesame oil. Place live loaches in the basin to allow them to expel impurities from their bodies, then transfer them to clean water and set aside. Wash tomatoes, green chili peppers, papaya, potatoes, cabbage hearts, and onions. Strain...
The "Eight Earthy Dishes" served at Bai ethnic weddings and funerals are a concentrated representation of traditional Bai culinary culture. The dining table used is an Eight Immortals Table (a square marble table carved with floral designs), typically seating eight people, with eight dishes served—hence the name "Eight Dishes." These earthy dishes feature a balanced mix of meat and vegetables, rich without being greasy, light yet flavorful, and highly nutritious. They include fried, crisp, stewed, and boiled dishes, as well as steamed and blanched options, all vibrant in color and highlighting the Bai people’s preference for sour and spicy flavors. Though the ingredients may be simple, the presentation and etiquette are elaborate. The tableware usually consists of locally made earthen bowls and red bamboo chopsticks, with little use of fine porcelain—yet nothing feels crude or plain. The tables used are quite refined, often hand-painted and carved Eight Immortals Tables from Jianchuan, typically set up under wedding canopies. Coupled with the colorful and well-matched dishes, the setting has an antique charm. The first round begins with respected elders among the guests taking their seats, a custom known as "opening the feast." At this time, suona horns and drums play, the host welcomes the guests, and the atmosphere is lively, reflecting the Bai tradition of respecting elders. During the meal, guests may share dishes or even take some home. The main meat dishes in the Eight Dishes usually have fixed portions—each person is served two pieces (or slices) of meat, while the vegetable base can be replenished as often as desired. As a result, guests often bring their own vegetable leaves (nowadays plastic food bags) and bamboo skewers to wrap or string the meat they’re given, taking it home for the elderly or children. This symbolizes bringing home good fortune and blessings. Each dish in the Eight Dishes follows its own cooking method. The featured main dish, “Red-Stewed Pork,” uses pork with a balanced fat-to-lean ratio, cut into chunks and dyed red using red yeast rice soaked in white liquor before being stewed—creating a red-and-white coloration full of festive spirit. “Crispy Pork” involves cutting semi-fat pork into chunks, seasoning them, coating them in an egg batter, and deep-frying them until golden. After cooling, they are simmered, then placed in a bowl and sprinkled with sesame seeds, offering a tempting yellow-and-white aroma. “Thousand-Layer Pork,” also known as pickled vegetable pork, features a golden-red hue, a sweet-sour taste, and wavy pork skin, making it visually appealing. “Steamed Pork with Rice Flour” uses fattier pork belly, which is cooked, sliced, mixed with seasonings and fragrant fried rice flour, then steamed in a bowl. The pork remains tender without being greasy, with an aromatic presence. “Dry Fragrance” (a cold platter) is the only cold dish in the Eight Dishes, consisting of boiled and sliced pork, liver, and tripe, layered over a base of pickled vegetables or pickled radish, drizzled with a tangy and spicy sauce, resulting in a sour, spicy, and refreshing flavor. “Boiled White Hyacinth Beans,” “Boiled Bamboo Shoots,” and “Mixed Offal Soup” are vegetarian dishes and soups rich in carbohydrates and plant fiber.
According to the *Newly Compiled Chronicles of Yunnan: A Study of Products*, “Water chestnuts were formerly called *ji* and belong to the genus *Trapa*. In ancient times, *ji* and lotus were often mentioned together, and chestnut-picking was also celebrated in poetry, as they are commonly found plants in ponds and marshes. In spring, their leaves emerge — broad ovate in shape with many serrations. The middle part of the leaf stalk is swollen, which helps the plant float. In summer, small white flowers with four sepals and four petals bloom. By autumn, the ovary ripens into…”
A type of green algae aquatic plant, native to Erhai Lake in Dali. The Qing Dynasty’s Jiāqìng-era *Plant Names and Realities Illustrated* by Wu Qirui states: “Seaweed grows in the waters of Yunnan, with long stems and leaves. The leaves resemble those of plantain but are larger, all submerged underwater. It produces long spikes with bracts, with over ten flowers in a single bract. When the flowers bloom, they rise above the water surface—three petals, white in color... People pick its stems and leaves to eat.” The seaweed’s stem grows four...
Cold Pea Flour Jelly is a popular summer snack in Yunnan. For the middle-aged and elderly in Kunming, it evokes the fondest memories of their youth and remains a beloved homemade chilled dish during the summer months. The finished product boasts a delightful mix of sour, sweet, numbing, spicy, and savory flavors, especially cherished by young people. In rural areas, during market days, pea flour stalls are often set up by…
Ingredients: One crucian carp weighing about 10 taels (approx. 375g), 6 sour plums, ½ teaspoon fermented black bean paste, 2 green onions, 2 slices of ginger, ½ red chili. Seasoning: 2 teaspoons sugar, a pinch of pepper, ½ teaspoon cornstarch, a dash of sesame oil. Method: (1) Scale the crucian carp, gut it, clean and pat dry. Marinate with 2 teaspoons of Shaoxing wine…
Roll noodles are a popular rice-based dish among the common folk of Yunnan. Made from polished round-grain rice that is washed, soaked for several hours, then ground into a slurry with the soaking water, the mixture is spread thinly in a special steaming tray, steamed until cooked, and then cooled before being rolled into cylindrical shapes. When served, the rolls are sliced into pieces and placed in a bowl. Shredded Chicken Cold Roll Noodles are soft, smooth, and savory, with a delightful balance of salty, sweet, slightly sour, and mildly spicy flavors that never tire the palate, …
Yunnan-style fried noodles combine both crispness and tenderness, balancing savory, salty, spicy, and sweet flavors. The noodles are aromatic, flavorful, and slightly chewy, while the seasonings offer a rich and varied taste without being overly heavy. The fresh scents of leek and pea shoots harmonize with the peppery spice, and especially memorable is Yunnan’s unique sweet soy sauce, which leaves a lingering aftertaste that’s hard to forget. (Kunming)…
Boletus, also known as Ganbajun, is a rare and precious wild edible mushroom unique to Yunnan Province. Its scientific name is Sparassis crispa, and it is also referred to as "flower-facing mushroom" or "horse-tooth mushroom." It grows among pine trees in the forests of central and western Yunnan. It is produced during the rainy season of July and August and has not yet been successfully cultivated artificially. Though unimpressive in appearance—dark with a layer of white—it boasts an incredibly rich and delicious flavor, making it one of the finest wild edible…