The most critical ingredient of "beef skimming" is the beef powder sausage water. City people want to eat "beef skimming", so they use acanthopanax leaves instead of stirring, and the taste is similar. "Beef skimming" is characterized by delicate and delicious taste, pure fragrance and attractive color. It has the functions of invigorating stomach, eliminating dryness and heat, and increasing appetite, and is loved by people.
It is hot all the year round in ethnic areas, so they cut beef into long strips and marinate it into dry bars, which is easy to air dry. Dai people also have the custom of pickling sour beef.
There are also different ways to eat dried beef among different ethnic groups. There are two main ways to eat Hui nationality beef jerky: cutting thin and frying crispy, and cutting thick and frying soft, which is more Hui nationality's taste. Cutting the dry bar pays attention to the knife method, and it must be cut horizontally, so that it can be thin and thick, and it is easy to chew. Generally, Dai Ganba is baked with charcoal fire, broken with a wooden stick, shredded into thin strips by hand, fried and eaten, or directly added with seasoning to make cold dried Ba silk. Tibetan yak jerky, sliced and fried, tastes crispy and spicy, and has a unique flavor.
Grilled fish with citronella is a special dish of Dai people, which is very common in Xishuangbanna and Vietnam. It has two characteristics: first, the fish is caught in bamboo slices and roasted with open fire, so it has the fragrance of bamboo; The second is to take citronella and coriander, which are rich in tropical rain forest in Xishuangbanna, so they have a strange smell of citronella. The most distinctive thing is that there is also a special sauce "Tomato Nanmi" of Dai family in the fish belly. Nanmi is made by grilling small tomatoes and Xiaomi spicy with charcoal, then adding spices such as Yexiangtuo, Xiangzi (a unique nut spice in Xishuangbanna), garlic, green pepper and so on.
The practice of grilled fish with citronella is to remove the scales of white crucian carp, cut the back of the fish with a knife, remove the intestinal debris and wash it; Slice onion, ginger, garlic, green pepper and coriander, and mix with salt to marinate fish for two or three hours; Then put Nanmi into the fish belly, fold the fish belly, tie it with two or three citronella leaves, clamp it with bamboo pieces, and bake it on charcoal. When it is 80% ripe, spread lard and bake for about 5 minutes, then serve. Grilled fish with citronella is fragrant and crisp, slightly spicy and sweet, which can greatly increase appetite.
"Chicken rotten rice" is regarded as a fine food. The way to do this is to poke the rooster who just started barking with a bamboo stick and put it on the fire to burn its hair, pull out its hair roots, remove its internal organs, then cut it into pieces and cook it in cold water. When the water boils, add rice, five tomato skins, sour bamboo shoots, ginger, sesame seeds, peppers, prickly ash, wood pulp, vanilla, salt, perilla and other condiments, stir while cooking, and the rice will be cooked into porridge to become chicken rotten rice.
Bao Shao is called "Mo" by Dai people. When making Bao Shao, take 200-300g of main ingredients (meat of livestock and poultry, meat of birds, fish, vegetables, etc.), finely chop them, wash and cut the ingredients such as green pepper, fresh ginger, fresh garlic, turnip and leek into powder, mix the main ingredients and ingredients, add proper amount of salt and monosodium glutamate, and mix well, wrap them with fresh banana leaves or fresh winter leaves and use bamboo.
Common baked dishes include baked fish, shrimp and other fresh water, baked wild mushrooms, pumpkin tips, sweet bamboo shoots and other vegetables; Braised animal meat, animal meat, etc. The cooked dishes will not lose their flavor and nutrients will not evaporate, which can be called "original flavor". It is a delicious food with national characteristics.
In Menglian Dai village, every summer and summer, you can taste a very rich delicacy in protein, which is sour and refreshing, harmonizing the stomach, promoting fluid production, expelling summer heat and strengthening the body. Acid ant is a kind of slender yellow ant in tropical jungle. Adults have a strong sour taste, and they often build round nests several times larger than melon on bamboo bushes and trees. In late spring and early summer, most of the ant nests are eggs the size of soybeans and white as pearls. Its practice is to take down the nest, remove impurities and adult ants, cook it, add salt, pepper, chopped onion and raw garlic, and mix well before eating. Sour ant egg is the smallest and most fragrant egg in the world, which is rich in protein. The Dai family in Menglian are often used to entertain relatives and friends, and it is memorable after tasting.