Lisuzu mizhu poached chicken
This dish is Lisu boiled chicken with bamboo rice. This is a rare bamboo rice, which is only planted once every few decades, and it is made of farm chickens. Boiled chicken with bamboo rice is the best food for Lisu women to replenish blood, and it is also a delicious food for Lisu people to entertain VIPs. This dish is not only nutritious, but also of great medicinal value. It has a good soothing and dietetic effect on fatigue syndrome, gastrointestinal discomfort, obesity, constipation and premenstrual syndrome. This dish is the specialty of moral integrity
De hai Lu kong
PinDehong mixed small fish, cashew nuts, bee pupa and three kinds of ingredients to make Dehong's famous snack, which was named "land, sea and air" by Dehong people.
Dai Jia ku sa
Dehong Dai people are very popular with 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 to chop one kilogram of lean beef into meat paste, boil it in boiling water, then add water to boil the bitter intestines of freshly slaughtered beef, filter with gauze, slice fresh leeks and fennel, squeeze out water, and mix the beef paste and bitter water with spices such as fragrant willow, salt, Chili powder and monosodium glutamate.
Pie is eaten by dipping rice flour or shredded tripe and sliced meat in the pie. Skimming is a typical kung fu dish, with exquisite craftsmanship, fresh materials and complete seasonings, which saves time and effort. Because of the bitter taste of cattle, it is not only rich in herbal nutrients, but also has the effects of clearing away heat and toxic materials, strengthening the spleen and appetizing. It was a little bitter at first, but it became sweet after eating it.
Sapie has become an excellent medicinal diet with medicinal plants as seasoning. 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.
Hong Xiang Cao Mao Kao 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 muscle pain. Citronella can improve digestive function, strengthen stomach and reduce fat, and can treat and prevent diseases such as diarrhea, cold, fever and headache. Roasted ribs with vanilla is a favorite ethnic dish of Dai people in Dehong.
This dish has excellent taste, elegant grass fragrance and long aftertaste. The smell of citronella reminds many people who have tasted it of Dehong's Dai cuisine. Lemongrass ribs are Dehong's must-eat dish.
Deangzu cold salad sour tea
Tea culture in Dezhou has a long history. Dehong people, especially De 'ang people, are good at refining the deeper taste of dishes with tea. Moral cold sour tea is a Dehong dish that perfectly combines tea and vegetables.
Roast pork
Dehong's roast pig has formed a unique national culture. Dehong's unique cooking method and dipping method with kimchi sauce, fish, coriander and millet spicy make it stand out in the cooking series. Especially the roast pig in Dehong Yingjiang is the sweetest and most delicious dish in Dehong State Banquet.
Dehong finger food rice
Dehong is the birthplace of hand-grabbed rice. Dehong hand-grabbed rice has many varieties, most of which are pure ecological dyed rice flowers. It tastes delicious and has a long aftertaste.
Dai Jia suan grilled vegetables
This is the most common dish of Dai people. It is common because it is a common dish of Dai people, so common that it can be given to guests free of charge in Dai restaurants. It is said that it is a famous dish, because in Dai areas, everyone knows it, knows it and likes to eat it. Not only Dai people like to eat, but also other ethnic groups and foreign guests living in Dai areas like to eat.
Dehong Gamba
Baked bread is made of fat yellow cattle, gluten-free, smooth and mixed with a variety of precious natural spices with the effect of clearing away heat and reducing fire. Burn with charcoal and beat with a wooden hammer. The meat is soft, authentic, dry but not dry, and delicious without getting angry. This is the most distinctive flavor snack of the Dai people.
Jingpogui chicken
Historically, Jingpo people have a religious belief that everything is immortal. Ghost chicken is made by Jingpo people who sacrifice chickens to ghosts and gods, then slaughter, cook, cool and chop them up. In the wild, they are 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 Shan Guan (the leader of Jingpo people) and nobles could enjoy this dish. In order to eat this delicious food often, the clever Jingpo people put "ghost chicken" on the table as a delicious meal for entertaining guests.
Changguoshou 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 palm first, and then put the mixture on the rice noodles to eat, hence the name "handing rice noodles".
Handmade rice noodle hats are exquisite, including sliced roasted meat with skin (medium ripe), minced meat, Dehong pea powder, garlic, pepper, millet spicy, peanuts, pigskin, pig liver, pig brain, vermicelli and so on. This Achang traditional food is also called "sour rice noodles" because the sour water made by Achang people with crocks is its soul.
Instant boiled millet spicy platter
Hot pot is produced in the subtropical mountainous areas of Dehong, Baoshan, Lincang and northern Myanmar in China. Dehong has the strongest spicy taste, the highest planting area and yield. It is said that local ethnic minorities dry it to taste, and when eating it, they only need to rinse it in the soup a few times, and the whole pot of soup will be full of spicy taste.
Use it repeatedly until only pepper stalks are left. Heat got its name. Locals call it hot pot, hot soup and spicy nose. It belongs to the genus Capsicum of Solanaceae and is a variety of wild millet pepper. The Dai language "Spicy Zhang Xian" is mostly wild, with low yield, poor adaptability to the environment and very high requirements for soil, air and other growing environments. 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 will totally punish you!
Well, if you want to go to Dehong, don't miss these delicious foods!