Jingpo people have two meals a day in their leisure time and three meals a day in their busy time. The staple food is rice, and the non-staple food includes beans, potatoes, vegetables and wild vegetables and wild fruits. Love to eat glutinous rice porridge. They seldom eat meat except killing ghosts. Add more salt and pepper to the dishes and seldom fry them in oil. Taste preference is sour and spicy, fermented and smelly, no chopsticks are needed, and banana leaves are often used to wrap food. Liquor is mostly shipped from other places. I like chewing betel nut and tobacco. Most of their cooking methods are simple. Rice is cooked with potatoes and vegetables into thick porridge, glutinous rice is steamed into dry rice, and rice is cooked on the same day, leaving no "overnight dishes". Pickled vegetables are boiled or pickled. Pickled vegetables are very distinctive, such as douchi, dried douchi, sour bamboo shoots and pickled eggplant, which are appetizing and refreshing. The first way they make meat is to air dry and bake it with pepper and salt; Second, roast first and then chop, then mix in pepper, onion and garlic and wild spices; The third is to mix the seasoning evenly, wrap it with banana leaves or loquat leaves, and put it into the fire pond ash. Most of Jingpo's famous foods have the characteristics of subtropical mountain forests and the national cultural atmosphere of agriculture, animal husbandry, fishery and pigs, such as eel, snail soup, fried fish with sour bamboo shoots, grilled fish in bamboo tubes, stewed bamboo rats in casserole, cold belly, boiled taro, stinky beans, fried beef shreds with sour papaya, boiled chicken with papaya, roasted pigeon with sauerkraut, and minced venison.

The way of drinking tea in Jingpo nationality began in the Yuan Dynasty, and some places still retain the way of drinking tea in the Yuan Dynasty, that is, directly frying tea and drinking baked tea, or drinking salty tea with a little salt. They especially like drinking tea. It is said that there is a kind of bamboo slips produced in Jiangxinpo, which is very precious. If you use it to simmer tea, it will never burn out, so it is worth a lot of money.

Jingpo leek

When you walk into Jingpo's house, you will hear the saying that "the iron pot doesn't ring, and the eating is not fragrant." Therefore, leek is the most distinctive in Jingpo's menu. Jingpo people put houttuynia cordata and other medicinal foods. And bitter fruit, rich spices, seasonings, bamboo tube grilled fish, shrimp and eel are made with wooden hammers, which can dispel wind and clear heat, promote digestion and strengthen the stomach.

Jingpo "Green Leaf Banquet"

After eating the "green leaf banquet" of Jingpo people, you will have a new understanding of the most popular phrase "pure natural green food". Sitting on the edge of the "green leaf banquet", there is no bowl, no spoon, no iron wine set.

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Rice is cooked in a bamboo tube, vegetables are cooked in a bamboo tube, vegetables are filled with green banana leaves, spoons are folded with leaves, and even wine glasses are made of bamboo joints. They eat wild vegetables and pure fragrant native chicken, which are far from the concept of modern diet from content to form, from vision to taste, as if facing a "wisdom feast" of ethnic minorities.

Hu sa Guo shou rice noodles

I have eaten Mengzi's rice noodle crossing the bridge, Kunming's tofu pudding rice noodle, and then I went to Dehong to eat Husa's rice noodle. It feels very different! Husa's rice noodles are soft and smooth, and they are made from local specialty Redmi. Spread them in the palm of your hand, as if holding a shy red rose, then mix the refined meat into it and gently pass it into your lips and teeth. Suddenly it smells sweet. I don't know if it's made in heaven.