Different from the tranquility and gentleness of Erhai Lake, Dali's food often gives people a sense of fanaticism, mixed with hot and sour freshness, which is hard for both locals and foreigners to give up.
The taste of Yunnan is usually full of dramatic sourness. This acid comes from pickled fermented sour bamboo shoots or white papaya. After being processed by local traditional methods, it can finally help to stimulate appetite and taste buds, and become the finishing touch in dishes.
For the Bai people living in Shuanglang, Dali, hot and sour fish is a delicious food for their guests. Almost all tourists who come here can experience this kind of sour and spicy stimulation. It is like a channel for people to learn about local culture. After experiencing all kinds of taste bud stimulation, it returns to gentle and long peace. It is no exaggeration to say that this sour taste, whether local or foreigner, lasts as long as an unforgettable memory.
Crucian carp and white papaya are the two most important ingredients for making hot and sour fish. The prepared acid is mixed with the unique fruity flavor and slightly sweet and spicy taste of papaya, which makes people memorable. Coupled with dried Chili noodles and rotten Chili, it is sour and spicy, and it tastes quite refreshing.
The method of making hot and sour fish is very simple. In Dali, almost every family can do it. Hot and sour fish are famous mainly because of crucian carp, water and white papaya in Erhai Lake, Dali. Only when these three indicators are absolutely authentic can this dish taste absolutely delicious.
Kimchi is an indispensable seasoning for local families, restaurants and inns. In a corner of the restaurant, pickled vegetables are packed in a big plastic bucket. This sour and delicious pickle is preserved in almost every household. People wash the local bitter vegetables and hang them to dry. After wilting, the bitter vegetable is cut into sections and added with salt, pepper, pepper, star anise, fennel, ginger, cooking wine, etc. , mix well, put in a jar, seal and marinate, and eat after one month.
In Dali, there are many pickles in many dishes. In Yunnan rice noodles, shredded bait, or hot and sour fish and old potato, this kind of kimchi can immediately give off a refreshing sour taste after chewing, which usually plays the role of finishing touch. With this sour taste, people seem to be able to taste the most authentic local flavor; With this kind of blindly hot and sour, people can have the energy to drive away the cold in a wet and cold climate and keep their bodies in a state of keeping out the cold and dampness.
Baked milk fan is one of Dali's special cuisines, and it is also a representative of freshness and refreshment. Milk fan is a kind of dairy product produced in Eryuan, Dali, with a unique shape. It is a kind of thin slice with little moisture, milky white and yellow, which is roughly like a water chestnut-shaped bamboo fan with feet at both ends. Milk fan is made by boiling fresh milk, mixing it with 3: 1 edible acid, refining and concentrating it, making it into thin slices, and winding it around a thin rod to dry. It should be a special kind of cheese. Can be cold, can be fried, can be barbecued, baked milk fan crisp and delicious not to be missed.
Bowfish is another local delicacy. Bowfish in Erhai Lake, produced in Dali, Yunnan, is also called industrial fish. Its name is because it can jump out of the water with its mouth and tail, and its image is like a bow. Bowfish like to go upstream and never look back. When they can't swim up, they bow their heads and shoot at the front, so that they can swim along the eighteen streams of Cangshan Mountain to the top of the mountain. Bowfish are very small, each weighing two to four times. Its meat is tender, delicate and delicious, and its seeds are prickly, bitter, timid and delicious. Bai people around Erhai Lake praised it as Erhai Flower. Bowfish is usually one of the most important dishes in Shuanglang restaurant, and it is most delicious when cooked in sour soup or fresh soup.