Dali旅行予算ガイド

The Bai courtesy tea custom of three courses—first bitter, then sweet, then aftertaste—carrying the life philosophy of bitterness before sweetness.

A traditional Bai baked flatbread from Xizhou town, slow-baked between two layers of charcoal fire, crisp outside and soft within, in savoury or sweet form, often called the "pizza of the East."

A fan-shaped dairy speciality unique to the Bai of Dali, hailed as "the cheese of Yunnan," classically grilled soft and rolled with rose sugar.

The most characterful Bai dish: straw-fire-seared raw pork skin and meat dipped in a secret sauce, regarded as the highest honour a Bai host can offer a guest.

The most everyday staple of Dali, Yunnan—rice steamed and pounded into erkuai, then sliced into strands or pieces, ready to stir-fry, boil or grill.

The blue-and-white tie-dye craft handed down for generations in the Bai village of Zhoucheng, dyed with wild woad and hand-tied into pattern; a first-batch national ICH item from 2006.

The grandest Bai gathering of song and dance around the Cang-Er region, held over three days in the fourth lunar month for more than a thousand years; a first-batch national ICH item from 2006.

The ink-wash, coloured painting and clay relief that adorn the Bai "three-buildings-and-one-screen" courtyard houses, simple yet dignified in style; national ICH from the second batch in 2008.

The Bai courtesy tea of "bitter, sweet, reflective" carrying a life philosophy; a national ICH extension item from 2014.