Lisuzu bamboo rice boiled chicken
This dish is a chicken cooked with Lisu bamboo rice, which is a rare bamboo rice that can only grow once every few decades. Bamboo rice with local chicken is a delicacy for Lisu parturient and also a delicacy for Lisu guests. This dish is not only nutritious, but also highly effective, and has a good soothing and dietetic effect on fatigue syndrome, gastrointestinal discomfort, obesity, constipation, premenstrual syndrome of women, etc. This dish is a specialty of moral macro.
Dehong sea, land and air
PinDehong mixed small fish, cashew nuts and bee pupae to make Dehong's famous appetizer, which was named "land, sea and air" by Dehong people.
Dai Jia ku sa
The Dai people in Dehong are very popular with the local people of all ethnic groups. Even tourists from Beijing, Shanghai, Guangdong, Hong Kong and Macao feel unique and good after eating it. After arriving in Dehong, someone even asked for this dish by name.
Skimming is made by chopping one kilogram of lean beef into meat paste, blanching it in boiling water, boiling the bitter sausage of the freshly slaughtered beef with water, filtering it with gauze, cutting fresh leek and fennel, squeezing out water, and mixing the beef paste and bitter water with spices such as fragrant willow, salt, Chili noodles and monosodium glutamate.
The way to eat the pie is to dip rice noodles or shredded tripe and sliced meat in the pie. Sprinkle skimming is a typical kung fu dish, with exquisite workmanship, fresh materials, complete seasonings and time-consuming. Because of the bitter taste of beef intestine water, it is not only rich in herbal nutrition, but also has the effects of clearing away heat and toxic materials, strengthening the spleen and appetizing. It's a little bitter at first, but it will be sweet after eating.
Coupled with the seasoning of medicinal plants, it has become an excellent medicinal diet recipe. Stomach heat, wind-fire toothache and various inflammations in the body can diminish inflammation, relieve pain and detoxify once or twice, and can prevent cancer if eaten frequently.
Dehong lemongrass roasted sparerib
Citronella is one of the favorite ingredients of Dehong Dai people. Citronella not only contains citral, but also has the efficacy of disinfection, sterilization and treatment of neuralgia and myalgia. It can also improve digestive function, strengthen stomach and reduce fat, and can treat and prevent diseases such as diarrhea, cold, fever and headache. Lemongrass ribs are the favorite ethnic dishes of the Dai people in Dehong.
This dish is delicious, fragrant and elegant, and has a long aftertaste; The smell of citronella makes many people who have tasted it forget about Dehong's Dai cuisine. Grilled ribs with citronella is a must-eat dish for Dehong.
Deangzu cold salad sour tea
The tea culture in Dehong prefecture has a long history. Dehong people, especially De 'ang people, are good at refining the deeper taste of dishes with tea. Moral macro cold sour tea is a Dehong dish which combines tea and vegetables perfectly.
Roast pork
Dehong's roast pig has formed a unique national culture. Dehong's unique cooking method and the dipping water of pickled vegetable paste, fish coriander, coriander and millet spicy make it stand out in the cooking series. Especially the roast pig in Yingjiang, Dehong, is the most sweet and delicious dish in Dehong ethnic banquet.
Dehong finger food rice
Dehong is the birthplace of hand-grabbed rice. Dehong hand-grabbed rice has a wide variety, most of which are pure ecological dyed rice flowers. The taste is fragrant and delicious, with a long aftertaste.
Dai Jia suan grilled vegetables
It is the most common dish of the Dai people. It is common because it is a home-cooked dish of the Dai people, so common that it can be given to guests free of charge in the Dai restaurant. The reason why it is a famous dish is that it is well-known, well-known and deeply loved in Dai areas. Not only Dai people like to eat, but also other ethnic groups and foreign guests living in Dai areas like to eat.
Dehong punching dam
The roast bar is made of fat beef, its lean meat and fresh meat, and a variety of precious natural spices with the effect of clearing away heat and reducing fire. It is made of charcoal burning and wood hammer frying. The meat is soft, original, dry but not dry, delicious and not angry. This is the most distinctive flavor snack of the Dai people.
Jingpo ghost chicken
In history, Jingpo people have animistic religious belief, and ghost chicken is that Jingpo people use chicken as a sacrifice. After the sacrifice to ghosts and gods, the chicken was slaughtered, boiled, dried and torn. In the wild, it is made of chopped ginger, garlic, coriander, lemon leaves and other related ingredients, as well as seasonings such as salt, monosodium glutamate and soy sauce. In the past, only Shanguan (the leader of Jingpo nationality) and nobles could enjoy this dish. In order to eat this delicious food often, the clever Jingpo people put the "ghost chicken" on the table as a delicious meal for their guests.
A Chang Guo shou rice noodles
Handmade rice noodles are not only the most traditional food of Achang nationality, but also the favorite food of Achang nationality. When eating, you need to put a ball of rice noodles in your hand first, and then put the ingredients on the rice noodles to eat, hence the name "holding rice noodles in your hand".
The "hat" of rice noodles is very particular, including sliced roasted meat with skin (medium mature) and minced meat, plus Dehong pea powder, garlic, Hu pepper, millet spicy, peanuts, pig skin, pig liver, pig brain, rice sausage and so on. This Achang traditional food is also called "sour rice noodles" because the Achang sour water made of crock is its soul.
Shuan Shuan La Xiao Mi La Pinpan
Shuan Shuan Spicy is produced in Dehong, Baoshan, Lincang and subtropical mountainous areas in northern Myanmar. Dehong has the strongest spicy taste, the largest planting area and the highest yield. It is said that the local minorities dried it and used it as seasoning. When eating, just rinse it in the soup a few times, and the whole pot of soup tastes spicy.
Use it repeatedly until only pepper stalks are left. Scalding is hence the name. Locals call it shabu-shabu, shabu-shabu and spicy nose. It belongs to capsicum of Solanaceae and is a variety of wild millet capsicum. In Dai language, "Mama River Line" is mostly wild. Its yield is low, its adaptability to the environment is poor, and it requires high growth environment such as soil and air. Once planted in different places, it will degenerate.
This is a rare pepper. Among the five local counties and cities in Dehong Prefecture, only some remote mountainous areas in mangshi have production, and the number is very small. You, if you dare to eat one, I'll totally take care of you!
Well, if you want to travel here in Dehong, don't miss these delicious foods!