Shaxi Bazi is rich in products, and there are various wild edible dishes growing on the high mountains. The abundance of wild food that is always on the table is completely natural. Villagers of the Bai nationality use their hard work to obtain a lot of natural ingredients. They can grow their own vegetables, or go to the mountains and forests to collect wild edible fungi. This is the local people's exploration of diet. Their philosophy is very particular about their own life, and they are also concerned about their own health.

     The life of the Bai people living on the banks of the Nanshui is quite simple. They lead a frugal lifestyle, and a simple life is enough to eat three meals a day, not to mention delicacies. In daily life, we mainly eat yams, beans, melons and vegetables, which are good for health. They feed pigs and chickens at home to eat safe meat. Every family needs to store bacon and make soy milk by themselves during the Chinese New Year. Various pickles. Therefore, when you come to Shaxi, you can eat safe food at the farmhouse at any time, and these dishes are delicious, suitable for all ages, and the food is hot and fragrant, especially for foreigners.

     The diet of one region is different from the taste of another region. The Bai people like to eat spicy and delicious food, and chili is an important ingredient in the diet of the Bai people. When you come to Shaxi, you are always late for tofu with chili sauce, or pork intestines with chili sauce, and chili sauce made from chopped pork ribs with sauce. When autumn comes, various wild mushrooms grow on the mountain, such as matsutake, boletus, tiger palm, and blue-headed fungus. Villagers dry and process the collected mushrooms for storage. In short, wild mushrooms are a natural delicacy.

     The delicacies on Sideng Street all come from the countryside, and they sell the vegetables they grow as soon as possible when they go to the market on Friday. The dishes here are very fresh and pollution-free. Shaxi people also like to grow green foods, such as lilies, kudzu root, kidney beans, and ground ginseng. These products are very popular among foreigners and locals alike. These foods are rich in trace elements, have pharmacological effects and taste like vegetables, and are of great benefit to the body. Most foods contain digestive elements to promote the absorption capacity of the human body. The Shaxi people's diet has formed a conditioning effect, which is the factor that prolongs the life of the local people.

     Recently, Dali TV Station introduced the food of Shaxi in a documentary feature film. The pictures were presented to the TV audience with farm food, which was highly praised by outsiders. They saw the process of "eight bowls", fried noodles, fried Chinese toon and ground ginseng on TV. As a result, many foreign tourists went to Shaxi in person, lived in the farmhouse and began to experience life and tasted Baijia food. This kind of choice is good, and you should taste the Shaxi diet to know its taste.

     Shaxi people pay attention to gourmet food, especially displaying "earth bowls" during festivals. They also deliberately made and modified them with color matching, meat and vegetable matching, etc. They worked hard on dietary practices according to different festivals, resulting in a rich and colorful food culture. The eating habits of the Bai people are three meals a day. The elderly like to eat light and refreshing pasta. The elderly in Shaxi do not eat alone with their families, but also like vegetables such as pumpkin and cabbage, especially beans.

     In addition, lotus root, radish, etc. are locally produced by the Bai people. Generally speaking, the eating habits in the Shaxi area are mainly green food. As we all know, gourmet food comes from nature, but the cooking and production are different. Eating habits are determined according to nature and climate change.

     To sum up, the eating habits of the Bai people are determined according to local resources and natural resources. We measure the eating habits of the Bai people based on local specialties, and further understand the living habits of the ethnic group to look at this issue. The so-called local flavor is equivalent to the national food culture of a region. Let outsiders understand the food culture of the Shaxi area to create a food culture brand, package and publicize according to the local food, especially maintain the original ecological food culture concept for tourists to taste Authentic Bai-style snacks, appreciate the local flavor here, and feel the warmth on the table of the Bai farmhouse.

 

     Bai traditional feast: eight bowls.

 Gourmet Pea Flour.

Natural green vegetable soup: broad bean mother and child leaf soup is a unique Bai nationality snack. Regarding the origin of "Delem Zi Tang", there is also such a folk legend: It is said that when Zhuge Liang came to the South, his officers and soldiers came to Jianchuan, and strictly guarded the "strategy" of attacking the heart. Vegetables, the officers and soldiers had to pick broad bean leaves "Delemzi" and cook soup to satisfy their hunger, so they found it delicious. Unexpectedly, the broad bean seedlings that were removed from the "Delemzi" became more and more prosperous, and the harvest was even better than in previous years. Later, the local people picked "Delem Zi" every year and it has continued to this day. And only the broad bean tips from Jianchuan can be eaten, even the broad bean tips from Eryuan, which is connected to the mountains and rivers of Jianchuan, cannot be eaten. This is because Jianchuan is affected by the cold air mass of Yulong Snow Mountain in Lijiang and has a special climate with a long frost period. Jianchuan has a lot of frost, and the frost period lasts about 150 days. The broad bean seeds should be planted in holes with the mouth of a teacup. After they are unearthed, they will hide in the holes. The local folk proverb "March does not grow an inch", until the weather turns warm around the beginning of spring, It grows rapidly "three inches a day", and it can be eaten immediately after being picked.

 Natural green food: ground ginseng (alias: Cordyceps ginseng, locally known as "root knots").

  Handmade maltose (locally known as "Bai Ganzi Tang", which can be processed into white gluten sugar).

     Fried shredded or sliced ​​potatoes.

   Pickled sauerkraut, pickled peppers.

     Bracken (cold dressing).

     Asparagus (cold salad).

     Handmade pickles.

     Ham, semi-dried pork (called "bacon").

     custard. Goat milk cake, also known as milk tofu, is rich in fat and protein. It is a nutritious, delicious and delicious high-end tonic. Farmers in Jianchuan area often treat guests as a delicious delicacy, or give it to relatives and friends as gifts. Goat milk uses goat milk as raw material. The production method is generally to filter the fresh milk with gauze to remove impurities, then add brine or a wild plant called milk vine to the goat milk in a certain proportion, and then Heat it with fire until it boils, make it condense into floc, then wrap it with gauze and squeeze it, filter out the acid water, and then it becomes a square

Milky white custard. There are many ways to eat goat milk cake. When it is fresh, it can be eaten raw without any cooking or processing; when it is cooked, it can be cut into small pieces like dried tofu, and fried in cooked sesame oil with a slow fire until both sides turn yellow. , it can be served on the table as a delicious accompaniment to the meal; it can also be cut into thin slices, and a piece of Heqing ham is sandwiched between the two slices, which is similar to the "sandwich" in Western food. The incense and the aroma of ham are comparable and complement each other. In addition, there is a unique way of eating in Jianchuan area, which is to mix the milk cake with sweet rice wine, ham and sugar, put it in a dish and bowl to separate water or steam it in a steamer before eating. It is better to eat goat milk cake fresh. If you want to preserve it, you can immerse it in the vegetable juice oil that has been refined and cooled. Even if you eat it the next year, its nutrition, color, and fragrance are all the same as fresh ones.

 pea vermicelli

     Liujiang Ecological Fish

     Tamales, Steamed Potatoes, Steamed Beans

     Chili Sauce Chopped Pork

     Braised tofu

     handmade bait

     sweet dumpling

     hand ground tofu

     Broad beans, kidney beans, poached beans (cook with pork ribs)

 Local barley wine, corn wine

     Earthen Pot Roasted Tea

     white rhododendron processed vegetables

     Migana (rice noodles made into thin skins for vegetarian vegetarian offerings)

     Wild edible fungi: There are many varieties of matsutake, boletus, and tiger palm.

     pickled pears

     kudzu root

     Samu plum

 stewed plum