Food Identity of the Bai Ethnic Group in Fengxiang Village, Dali City, Yunnan Province, People’s Republic of China

Abstract

Background and Objectives: Ethnic identity reflects the distinct characteristics of a community and can be expressed through language, clothing, lifestyle, food, rituals, and traditions. Food is not merely a means of sustenance but also an integral part of cultural life that conveys social and cultural meanings and contributes to the construction and transmission of ethnic identity. The Bai are one of the major ethnic groups in China, with a significant population residing in Dali, Yunnan Province. Fengxiang Village, Fengyu Town, Eryuan County, Dali, is a historically and culturally significant Bai community. This study aims to examine and present the food identity of the Bai in Fengxiang Village and its relationship with ethnic identity, cultural traditions, and ways of life.
Methods: This study employs documentary analysis by synthesizing information from historical records concerning the Bai in Dali. The concept of ethnic identity is used as the analytical framework for interpreting the meanings and cultural significance of
Bai food.
Results: The findings indicate three dimensions of Bai food identity in Fengxiang Village: (1) Festive and seasonal food identity, including Shengpi, served during Chinese New Year banquets; Laliaose, consumed during Lichun, the beginning of spring; and Benzhuji, prepared for the Benzhu worship festival; (2) Ritual and ceremonial food identity, including Badawan, served at weddings; Mijiutangyuan, associated with the “Songfan” ritual of presenting food to women who have recently given birth; and Ganlan, used as an offering in various ceremonies; and (3) Everyday food identity, including Niqiutang, a local dish consumed during the agricultural season; Xidoufen, a porridge-like dish commonly eaten for breakfast; and Xiaobaitang, a sweet snack enjoyed by people of different ages, particularly in winter when it is roasted and served hot.
Application of this study: Bai food functions as a medium for transmitting cultural memory and reinforcing ethnic identity through traditional narratives, rituals, and practices. The findings can contribute to cultural preservation and the development of ethnic identity-based tourism. Furthermore, the food identity of the Bai ethnic group can be promoted through cultural tourism that enables visitors to learn about the local food culture and traditions of Eryuan County, as well as through historical and ecotourism.
Conclusions: Bai food identity reflects the community’s close relationship with nature, history, geography, and climate. Food is therefore not merely sustenance but also a cultural symbol transmitted across generations through traditions, rituals, and everyday practices. It embodies the Bai people’s worldview, cultural knowledge, and practical skills, as reflected in cooking methods, eating practices, and the meanings embedded in individual foods.