In Alishan area of Taiwan Province Province, bamboo forests are everywhere, and bamboo rice is a special snack, especially widely used by local Zou people. The traditional practice is to put raw glutinous rice in a bamboo tube in Zhu Gui, then plug the bamboo tube with Chinese cabbage or mountain crisp and bake it with charcoal. In a short time, you can smell the thick bamboo fragrance. After the bamboo tube is cooked, the long white rice is wrapped in a transparent bamboo film, and the fragrance of Zhu Gui is mixed with rice fragrance, which is tender and delicious. If it is served with the sauce and soy sauce of Alishan specialty Washami, it is full of flavor of Zou cuisine. In addition, there is a new method, adding seasonings directly into bamboo tubes, which has a unique taste. Traditional cuisine of Li nationality in Hainan. This is a kind of cooked food, filled with rice and spices in fresh bamboo tubes. Li people are the same, mostly made in the wild in mountainous areas or baked with charcoal at home. Now it is improved by chefs on the basis of tradition, put on banquet tables, enjoys a high reputation and has become a famous flavor food in Hainan. Li Jia bamboo rice has green bamboo joints, yellow rice sauce, elegant aroma and elasticity. When eating, have a sip of Li's "Shan Lan wine" and a bite of bamboo slip rice, and chew slowly. It's fun. Jianghua Yao Autonomous County is mountainous. Jianghua Yao people have lived in the mountains since ancient times. From hunting to slash-and-burn to forest development, Yao people have formed an indissoluble bond with Dashan. Yao people often move in the mountains, sometimes they can't go home for a few days, but there is no one in the mountains, so cooking has become a big problem. So the Yao people invented bamboo rice. Bamboo tube rice, as its name implies, naturally uses bamboo tubes instead of iron pots to cook. Because bamboo is all over the mountain, it is easy to get materials and saves a lot of time. You don't need to bring a pot to hunt or plant trees in the mountains. Just hang a small bag of rice around your waist. When cooking, choose to cut a bamboo tube and leave knots at both ends, which is a naturally closed "pot". At the opening of the tube, pour rice and water into the tube, seal it with a cork, and weigh it with branches on the left and right sides. Put it on a bonfire and bake the bamboo tube golden yellow, and you can smell the fragrance. After taking it down, cut the bamboo tube in half with a knife, which is two bowls of rice. Bamboo rice is the best choice for picnics. It tastes sweet and pure, with a touch of bamboo fragrance. The more you chew, the more you feel that your teeth and lips are full of liquid and sweetness. The ingredients of Lijia bamboo rice are: 500g of Shan Lan rice, 0g of lean pork100g, 3g of soy sauce10g, 3g of soy sauce, 5g of refined salt, 8g of monosodium glutamate, 50g of clear water, a little of refined lard and five-spice powder, and 2 sections of fresh bamboo. Practice: 1. After washing yam rice, soak it for half an hour, pick it up, add refined salt and monosodium glutamate and mix well. 2. Slice the lean pork into thin slices with a thickness of 0.3cm, marinate it with soy sauce, soy sauce and spiced powder, put it in a hot pot for oil, fry the thin slices until cooked, take them out of the pot to cool, and then cut them into 0.3x0.3cm pieces for later use. 3. Take fresh bamboo (with a long pitch), cut off one end of each section, wash and dry, wipe the inner wall of the bamboo tube with refined lard, evenly control fragrant hills and lean meat, add it into two sections of bamboo tubes in two equal parts, add appropriate amount of water (about 250g per tube), then bind and block the mouth of the bamboo tube with clean cloth strips, and bake it in an electric oven at 200 degrees for about half an hour until it is cooked. 4. Take out the cooked bamboo rice, remove the cloth strips, cut into small pieces (each 6 cm long) and put them on the plate. Features: bamboo joints, yellow rice sauce, elegant aroma, flexible and transparent entrance. When eating, take a sip of Li nationality's "Shan Lan wine" and a sip of bamboo rice, which is slow and chewy, full of Hainan Li nationality flavor. Bamboo rice has many flavors, just like rice, such as scallop bibimbap.

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