Located in western Yunnan, between Cangshan Mountain and Erhai Lake, Dali Bai Autonomous Prefecture is one of Yunnan’s most mature and recognizable culinary regions. Its food culture is dominated by the Bai ethnic group, with influences from Han, Yi, and Tibetan cuisines.

Dali cuisine is known for being clean, aromatic, dairy-inclusive, and technique-driven, balancing fresh lake ingredients, mountain produce, and a distinctive “raw, sour, and fragrant” Bai flavor system.

 

1. Overall Culinary Characteristics

1. Clear, Light, and Fragrant

 

Compared with southern Yunnan’s strong sour-and-spicy profiles, Dali food is:

 

Cleaner in taste

 

Less oily

 

Focused on ingredient quality and aroma

 

2. Prominent Use of Dairy

 

Dali is one of the few regions in China with a long-standing cheese-making tradition, producing:

 

Rushan (乳扇)

 

Rubing (乳饼)

 

These are central to Bai daily food and snacks.

 

3. “Raw Food” Tradition of the Bai People

 

The Bai have a unique tradition of eating raw or lightly cured foods, especially pork and fish, combined with vinegar, chili, and herbs.

 

4. Lake-and-Mountain Ingredient System

 

Erhai Lake: fish, shrimp

 

Cangshan Mountain: wild herbs, mushrooms

 

Plateau farms: rice, wheat, broad beans

 

2. Representative Local Dishes

1. Rushan (乳扇) – Bai Cheese Sheet

 

The most iconic Dali food. Made from cow’s milk, formed into thin sheets.

Common ways to eat:

 

Grilled and rolled with sugar

 

Fried and dipped in honey

 

Stir-fried in savory dishes

 

Flavor: Milky, lightly sweet, aromatic

 

2. Rubing (乳饼) – Bai Milk Cake

 

A denser dairy product than rushan.

 

Can be fried, braised, or sliced into cold dishes

 

Often paired with vegetables or mushrooms

 

Texture: Firm, chewy

Taste: Rich but clean

 

3. Xizhou Baba (喜洲粑粑)

 

A famous Bai wheat flatbread from Xizhou Town.

 

Sweet version: rose sugar, red sugar

 

Savory version: scallion, ham

 

Crispy outside, soft inside; a classic street snack.

 

4. Raw Pork with Plum Vinegar (生皮 / 生猪肉)

 

A traditional Bai dish made from thinly sliced pork skin and meat, lightly cured rather than fully cooked.

 

Served with plum vinegar, chili, and herbs

 

Strongly local and ritualistic

 

Taste: Sour, spicy, refreshing

Usually eaten at banquets and festivals.

 

5. Erhai Fish Dishes (洱海鱼菜)

 

Includes:

 

Steamed Erhai fish

 

Fish with pickled vegetables

 

Light fish soups

 

Focus is on freshness rather than heavy seasoning.

 

6. Dali Spiced Chicken (大理卤鸡 / 白族卤鸡)

 

Chicken braised with local spices, herbs, and soy sauce.

 

Aromatic, slightly sweet

 

Served cold or warm

 

A common market and takeaway dish.

 

7. Pickled and Preserved Vegetables (腌菜、酱菜)

 

Essential to Bai households:

 

Pickled mustard greens

 

Fermented broad beans

 

Chili pastes

 

Used as side dishes or to flavor soups and stir-fries.

 

3. Local Snacks and Street Food

 

Grilled rushan rolls

 

Xizhou baba

 

Cold noodles with sour dressing

 

Fried milk cakes

 

Market-style marinated meats

 

4. Seasonal Food Highlights

 

Spring: Fresh greens, Erhai fish

 

Summer: Cold dishes, sour flavors

 

Autumn: Mushroom dishes from Cangshan

 

Winter: Preserved meats, dairy-based dishes

 

5. Eating Culture and Customs

 

Balance is key: sour, sweet, spicy, and fragrant are carefully combined.

 

Banquet structure is important in Bai culture, with cold dishes, hot dishes, and raw dishes served in sequence.

 

Food is closely tied to festivals, weddings, and ancestor rituals.

 

6. Representative Food Areas in Dali

 

Dali Ancient City: snacks, cold dishes, spiced chicken

 

Xizhou: baba, traditional Bai banquets

 

Eryuan & Heqing: dairy products and preserved foods

 

Erhai lakeside villages: fish-based dishes

 

7. Summary

 

Dali’s local cuisine is elegant yet deeply traditional, marked by its Bai ethnic identity, dairy heritage, and refined balance of flavors. From rushan and rubing to Xizhou baba, raw pork dishes, and Erhai fish, Dali food reflects a plateau lifestyle that values freshness, ritual, and culinary craftsmanship. It stands as one of Yunnan’s most distinctive and historically continuous food cultures.