1, the main staple food of the Dai people is rice. Dehong area eats japonica rice, Xishuangbanna and other places like to eat glutinous rice, which is usually eaten immediately. Dai's famous fragrant bamboo tube rice, also called bamboo tube rice, is made by putting glutinous rice in a fragrant bamboo tube, soaking it in water for 15 minutes and baking it with fire.
2. Beat the bamboo tube to soften it when eating, and the bamboo film on the inner wall of the bamboo tube will adhere to the rice. Cut it in half with a knife, and the fragrant bamboo tube rice will come out of the bamboo, with rich aroma and soft and delicate rice. There is also a unique pineapple purple rice, which is sweet and delicious and has the effect of nourishing blood and moistening the lungs.
3, migrant workers often eat in the wild, with banana Ye Sheng a ball of glutinous rice, plus salt, pepper, sour meat, roast chicken, glutinous rice, moss pine can eat. Meat includes pigs, cows, chickens and ducks. They don't eat or eat less mutton. They are good at roast chicken and roast chicken, and like to eat fish, shrimp, crab, snails, moss and other aquatic products. The vegetables we often eat are cabbage, radish, bamboo shoots and beans.
Dai people also eat insects. There are many kinds of insects in the hot and humid areas of Dai nationality. Insects that are often eaten are cicadas, bamboo worms, Okubo, soft-shelled turtles and ant eggs. Catching cicadas is in the evening of summer. The cicada community is in the grass, and the cicada wings are soaked by dew and can't fly. So the women quickly collect cicadas in bamboo rafts and bake them in a pot to make sauce.
Eating with moss is a unique flavor dish of Dai people. The moss eaten by Dai people is moss on rocks in Chunjiang River, preferably dark green. After fishing, tear it into thin slices to dry, and put it on with a bamboo stick for later use. When cooking, the thick ones are fried and the thin ones are roasted with fire. Crushed into a bowl after crispy, then poured in boiling oil, then stirred with salt, and dipped in glutinous rice balls or bacon, which was extremely delicious.
What are the dietary customs of the Dai people?
On the one hand, the diet of Dai people is acidophilic, which is related to their living area. Dai people live in hot and dry places. Acidic food can not only help digestion, but also stimulate appetite and prevent heatstroke. The Dai people's love for acid is gradually formed and preserved in the process of fighting against nature and overcoming natural factors such as high temperature. It is the simplest, most direct and most effective custom formed in the process of labor, and it is also the most eye-catching highlight in Dai food culture, which can best reflect the national characteristics.
Another feature of Dai food culture is "eating game". The so-called "wild food" means that Dai people like to eat some wild animals and plants. There are animals in the "Eat Wild" menu of Dai food culture, such as eating "Wendun" (an insect living on the bank of Nujiang River) and cicadas. There are also plants, such as wild bracken, spiny buds, fish dishes, citronella, and "swinging sticks" (a long green plant that eats its tender buds and is named after the favorite food of the Dai people). These wild plants have the functions of clearing away lung heat, improving eyesight, strengthening brain and resisting aging. The characteristics of "eating wild" in Dai diet culture prove that Dai people know and admire nature, which reflects a kind of indifferent, leisurely and casual psychological characteristics of Dai people.
Another notable feature of Dai diet culture is "eating flowers". The flowers of Panzhihua, Baihua, Banana and other plants are made into delicious dishes by Dai people with spices. In the flower-eating custom of Dai diet, rice is yellow in color, soft and delicious, with a slight fragrance. This meal is usually cooked in Tomb-Sweeping Day, and it is used as a "meal" for ancestor worship after it is done; It can also be matched with other dishes at the festival banquet, because it is full of color, flavor and flavor, thus increasing the festive atmosphere of the festival.
There is no doubt that the unique diet structure of the Dai people is very compatible with the green food advocated today. Dai cuisine is characterized by high protein, high vitamins, high carbohydrate and low fat, which is one of the reasons why Dai people, especially Dai women, are not easy to get fat. From the perspective of nutritious diet, Dai diet and dishes are worth popularizing.
The special diet of Dai people
1, stir-fried moss
Moss can be fried and eaten. The Dai family in Banna washed the moss fished out of the river and processed it into dried moss slices to eat. Fried moss is crispy, as well as seafood, which is a unique Dai cuisine.
Fried moss is called "changing English" in Dai language. When eating, cut the dried moss slices into small pieces with scissors, throw them into the oil pan and fry them until they turn yellow, which becomes a side dish on the table.
2, tomato Mi Nan platter
Mi Nan has always been regarded as a dish by many people. Mi Nan is actually a special condiment used by Dai people. This dip, collectively called Mi Nan, can be used to dip vegetables and meat.
3, citronella grilled fish
Grilled fish with citronella is also a classic Dai cuisine. Generally, the washed fish is wrapped in citronella first, then barbecued on the fire and smeared with appropriate lard. When grilled, the aroma is overflowing, which makes the grilled fish crispy and delicious.
4. Roasted bamboo rat meat
The bamboo rat is an animal owned by Nat in the western version. It lives in a cave under the canopy of bamboo and lives by eating bamboo roots. It is generally forty or fifty centimeters long, much like a cat, but fatter than a cat. A bamboo rat weighs five or six pounds and moves slowly. There are two or three holes in the bamboo rat hole, which is sometimes difficult to catch. Experienced hunters use smoke and water to force bamboo rats to escape and then catch them.
Roasted bamboo rat meat is sweet, tender and delicious. It is one of the famous dishes in Xishuangbanna and is rich in game characteristics.
5. Chop and eat raw
"Chopped raw" is a famous dish of Dai family, which is sweet and crisp, sour and delicious. Chopped raw meat is an ancient raw food relic preserved by Yi, Dai, Bai, Bulang and other ethnic minorities. It's authentic chopped raw meat with seasoning. It is said that the raw material for chopping raw meat is muntjac, and later it gradually developed into beef, pork, poultry and fish.