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Shuanglang, home to the Bai ethnic group, boasts a wealth of unforgettable cuisine. Fish is a staple of this small, waterfront fishing village, a must-try experience. Furthermore, most guesthouses in Shuanglang offer daily lunch and dinner prepared by local women. These meals are not only clean and plentiful, but also, most importantly, delicious, showcasing the most distinctive local home-cooked dishes. Meals generally require registration two hours in advance, and cost approximately 20-30 yuan per person.
This all-fish banquet combines 12 Shuanglang fish cooking methods. It's well worth a try. These include: hot and sour high-back crucian carp, braised Wuchang fish or silver carp, braised carp, braised grass carp, crispy silver carp head, steamed carp with vinegar sauce, fish jelly, pan-fried or braised whitebait with egg drop soup, grilled small dried fish, hot and sour large flower fish, small whitefish with tofu, and steamed fish with rice flour. These delicacies can be found in many Shuanglang restaurants.
The world-renowned Dali hot and sour fish originated in Shuanglang. In the past, Shuanglang fishermen lived at sea, and fish became a staple of their diet. Steamed rice in a zhenzi (a traditional Chinese cooking pot) is combined with a few fish, a few black plums, salt, and chili powder. Potato chips and radish slices are cooked alongside the fish to create this delicious hot and sour fish dish. This dish is common in Shuanglang restaurants, and each restaurant offers its own unique flavor.
Braised grass carp is a Shuanglang specialty. Locals peel and clean the grass carp, cut it into small pieces, and place it in a pot. They then mix it with salt, tsaoko powder, Sichuan pepper powder, garlic, cooking wine, scallions, ginger, and other seasonings. They then add a suitable amount of sesame oil to the pot and, when it's 80% cooked, add the grass carp and braise until cooked. You can also add papaya juice or vinegar, and a small amount of soy sauce. No water is added. Braise until golden brown and serve.
When catching a large fish, cut the body into strips, marinate it with salt, a small amount of chili powder, and Sichuan peppercorns for a few days, then hang it to dry. Then cut it into small pieces, mix it with seasonings and white wine, and seal it in a bottle for storage. During Chinese New Year and other festivals, when entertaining friends and family, a bowl of steamed fish sauce is placed on the table. The delicious aroma will whet your appetite.
Wash the whitebait, crack a few eggs into it, add a little cornstarch and salt, season with the ingredients, stir well, and fry in sesame oil until golden brown. It is delicious and nutritious. Pan-fried whitebait with eggs and cornstarch is refreshing and light, and can be found in many restaurants.
The restaurant has a very good reputation, the food is served quickly and tastes good. I recommend the braised chicken and spicy and sour fish.
Address: Yuji Island, Shuanglang Town, Eryuan County, Dali City
Contact: 0872-2461717
The environment is very quiet, the desserts are delicious and well made.
Address: Yuji Island, Shuanglang Town, Eryuan County, Dali City (near Haiyun Renjia)
The restaurant at Haiti Life Inn has a nice environment, and the dishes are very delicate and beautiful, and taste good.
Address: Dajianpang Village, Shuanglang Town, Dali, Yunnan
Contact: 0872-2461762, 13708667441
The restaurant is very popular, the dishes are well-made and taste good.
Address: Shuanglang Town, Dali City