Between Cangshan and Erhai, Dali offers more than scenery—it offers flavors and crafts worth taking home. In Dengchuan, Eryuan, rich pastures support dairy farming and the making of rushan: fresh milk curdled with sour whey, spread into thin fan-shaped sheets, then grilled, fried, or added to Bai three-course tea for a clean milky aroma. Yangbi walnut is large, thin-shelled, white-kernelled, fragrant and high-yield, protected as a national geographical indication and prized as a “oil reservoir on trees”. Dali tie-dye, also called jiaoxie, survives in Zhoucheng, Xizhou, and Weishan’s Dacang and Miaojie; artisans bind cotton or linen and dye it with plant indigo to create blue-and-white patterns. Listed as national intangible cultural heritage in 2006, it carries over 1,000 motifs rooted in Bai aesthetics. Marble from Cangshan, once cut and polished, reveals landscapes, clouds and moons without any human painting—each slab unique, used as imperial tribute and scholar’s art since the Nanzhao and Tang-Song eras. Every taste and object here carries the ease and memory of Zizai Dali.