Rushan(乳扇): A specialty dairy product from Yunnan Dali, made from fresh cow’s milk that undergoes heating and acidification to coagulate, followed by hand-kneading and air-drying. Rushan has a milky white or yellowish color and resembles a fan-shaped bamboo leaf. It is enjoyed locally and often featured as a delicacy at banquets. Rushan can be eaten in various ways, such as raw, dried, fried, or grilled. This famous food can find at many China Dali restaurants.

Xizhou Baba(喜洲粑粑): Also known as “Posu Baba,” Xizhou Baba is a traditional Bai ethnic snack—Chinese pizza, available in sweet and savory versions. The savory version contains minced pork, lard, chopped green onions, and pepper salt as filling, while the sweet version uses brown sugar, rose jam, and red bean paste. The dough is slow-roasted over charcoal to ensure even heating, with lard brushed on during baking. After multiple layers of oiling and baking, Xizhou Baba has a crispy outer layer and a soft, multi-layered interior, making it a highly popular treat. For an authentic Dali Old Town experience, this snack should not be missed.

Dali Fish Casserole(大理砂锅鱼): Originating from Yunnan Dali, this specialty dish of the Bai ethnic group features wild carp from Erhai Lake, slow-cooked in casserole made in Xiangyun. The dish is enriched with premium ingredients such as sea cucumber, squid, shrimp, and mountain delicacies like shiitake mushrooms and chicken mushrooms. The fish is tender, and the broth is rich, colorful, and fragrant, making it a nutritious and unforgettable delicacy.

Dali Fire-Grilled Raw Pork Skin(大理火烧生皮): Also known as Bai ethnic raw skin, this traditional dish features pork flame-grilled with straw after slaughter, hence the name “Bai Fire-Grilled Pig.” The dish has a tender, smooth texture, a sweet flavor, and is rich in nutrients without any gamey taste. It is often eaten with a spicy and sour dipping sauce, paired with different cuts of meat and skin. There are two common ways to enjoy raw skin: dipping it directly in sauce or mixing it with seasoning to make a cold dish. Due to the raw nature of the meat, there are potential food safety risks associated with this dish. Taste this dish is a challenging things to do in Dali Yunnan.

Yongping Braised Chicken(永平黄焖鸡): A specialty dish from Yongping County in Dali, made using high-quality local free-range chicken, along with a variety of ingredients such as Sichuan pepper, grass fruit, garlic, dried chili, and ginger. Prepared using the braising technique, this dish has a golden-yellow color with tender chicken, rich flavors, and a layered taste profile, making it a representative dish of Yunnan cuisine. For China Yunnan travel enthusiasts, this dish is a perfect representation of the region’s diverse culinary heritage

Eryuan Carved Plums(洱源雕梅): A traditional Bai ethnic delicacy from Yunnan Dali, known for its unique production process and taste. These plums are harvested just as they start to turn yellow, carved into flower patterns, and pressed into chrysanthemum-shaped plum cakes. After being soaked in water, salted to remove acidity, and marinated in brown sugar and honey, the carved plums develop a golden-yellow appearance with a sweet and crisp taste, offering a delightful balance of sweet and sour. Eryuan carved plums are not only a delicious traditional Dali food but also a fine handcrafted work of art.

Dali Eight Bowls of Bai People(大理白族八大碗): A traditional Bai ethnic dining custom that features eight dishes served on an Eight Immortals table, typically shared by eight people. Known as “Tuba Bowls,” these dishes reflect the long-standing culinary traditions of the Bai people, combining local specialties with extensive experience. A traditional “Eight Bowls” meal usually includes red-braised pork, boiled tender pork, and a platter of Chui gan, sausages and salted eggs. Each region within the Bai area has its own version of the “Eight Bowls,” characterized by a balanced mix of meat and vegetables, rich but not greasy, and light but flavorful. Every dish carries a positive symbolic meaning. For Yunnan travel, dining at a local restaurant serving the Dali Eight Bowls is one of the most authentic experiences.

Dali Hot and Sour Fish(大理酸辣鱼): A renowned traditional dish from Dali, Yunnan, Dali Hot and Sour Fish is celebrated for its fresh, tangy, and spicy flavors that stimulate the appetite. The dish features crucian carp from Dali Erhai Lake, paired with red and green peppers, papaya, and Chinese bayberry or black plum. The fish is simmered in a pot with water, soy sauce, salt, sugar, and various seasonings. After boiling, Sichuan pepper, ginger, and garlic are added, and the dish is cooked on low heat, resulting in a harmonious blend of sour and spicy flavors with tender, flavorful fish that leaves a lasting impression in your China travel.

Yunlong Nuodeng Ham(云龙诺邓火腿): Nuodeng Ham is a specialty from Nuodeng Village in Yunlong County, part of the Dali Bai Autonomous Prefecture. This premium ham is made from locally raised free-range black pigs and cured using natural well salt from the region. Fermented in the unique local climate, the ham develops a tender texture, vibrant color, and distinct flavor that embodies the characteristics of the area, making it a product of exceptional quality. Dali food restaurants often feature this delicacy, it’s a perfect example of Yunnan travel cuisine to enjoy during your visit.

Midu Roll Hoof(弥渡卷蹄): A traditional delicacy from the Bai people in Yunnan Dali, Midu Roll Hoofs are known for their rich flavors, versatile preparation methods, and ease of storage. The Roll Hoof is a kind of preserved meat shaped like pig feet. It’s made by deboning pig feets, marinating them with red yeast rice, amomum fruit, and salt, then cooking them until tender. The marinated meat is then stuffed back into the trotters, tightly wrapped with straw, and left to marinate for three to four days. After steaming and cooling, the Roll Hoofs are paired with dried radish slices and sealed in a clay jar. After a month, they are ready to be enjoyed. This is a must-try dish during your Dali China tour.

Binchuan Haisao Fish(宾川海稍鱼): Binchuan Haisao Fish is made from freshly caught silver carp from Binchuan’s local waters. The fish is stir-fried with garlic, ginger, scallions, chilies, and cilantro to create a flavorful broth. Available in two styles—sour and spicy or clear broth—Binchuan Haisao Fish caters to diverse tastes. A key element of the dish is the dipping sauce, which enhances the experience with a perfect balance of spice and garlic, making it truly memorable. Enjoying this dish is one of the things to do in Dali Yunnan.

Heqing Rice Cake(鹤庆米糕): Heqing Rice Cake is a traditional Dali food from Heqing County, often enjoyed during festivals, weddings, and special occasions. These meticulously crafted cakes come in two varieties: dry cakes and water cakes. Dry cakes are made by soaking high-quality white rice, grinding it into a fine powder, mixing it with mint, orange peel juice, and brown sugar, and then steaming them until tender. Water cakes are made by blending rice flour with glutinous rice and steaming the mixture. Once cooked, the cakes are sprinkled with brown sugar and topped with sesame or perilla seeds. Heqing Rice Cake offers a sweet yet not overly rich taste, with a fragrant and sticky texture that delights the senses.

Xiangyun Malt Sugar(祥云麦芽糖): Xiangyun Malt Sugar is a beloved traditional snack from Xiangyun County, Dali Yunnan China. Made from rice, wheat, and other grains, the process involves extracting malt, drying, grinding, filtering, boiling, cooling, and shaping the mixture into blocks. The result is a golden-hued, sweet, and delicate malt sugar. Xiangyun Malt Sugar is also used to make walnut candy, millet candy, and puffed rice candy, making it a must-have treat for visitors in their China travel.

Nanjian Wuliang Mountain Ham(南涧无量山火腿): Wuliang Mountain Ham is a renowned cured meat product from Nanjian County, considered a top variety of ham in western Yunnan. Crafted from the legs of free-range pigs using traditional methods, this ham is rich in flavor, with an enticing aroma, a perfect balance of lean and fat, and a pleasing color, making it a beloved delicacy among Yunnan travelers.

Papaya Chicken(木瓜鸡): A signature dish in the culinary traditions of the Bai people in Eryuan, Papaya Chicken highlights the distinctive sour papaya native to Yunnan. The dish combines free-range chicken with sour papaya, simmering them together to create a harmonious blend of tangy and savory flavors. The broth is light and refreshing, balancing acidity with richness, while the chicken remains tender and springy. Celebrated not just for its unique taste, this dish is also valued for its digestive benefits, cooling properties, and nourishing qualities. It’s a popular treat in Dali food restaurants.