Grilled fish with citronella is a special dish of Dai people, which is very common in Xishuangbanna. This is an indispensable dish in Dai flavor. This kind of grilled fish is particularly fragrant. The raw material is fresh citronella, which is used to tie fish and then baked. Catch fish with locally grown bamboo chips and roast them with open fire, so it has both the smell of barbecue and the smell of bamboo; It is rich in citronella and coriander in Xishuangbanna tropical rain forest, so it has the odor of citronella. Its biggest feature is that the fish belly contains the special sauce "Tomato Mi Nan" made by Dai people. Don't miss going to xishuangbanna tourism.

2. Mi Nan

Mi Nan is one of the specialties of Xishuangbanna! Mi Nan is A Dai language, which is actually what we often call sauce. It is made by cooking tomatoes on charcoal fire, peeling them, and then mixing them with onions, garlic, coriander, Polygonum perfoliatum, wild pepper, chopped millet pepper and salt. Mi Nan usually eats with some fried food. If you add a local sour fruit, the sour taste of that plant will be more delicious. There are many kinds of glutinous rice, such as tomato glutinous rice and common vegetables. Peanuts are tender and eaten with bracken (much like peanut butter). Crab Mimi is made of small crabs and has been fermented. Some people may not like it. It is indispensable to eat Dai food in Xishuangbanna.

3. Baked rice with fragrant bamboo

Baked rice with fragrant bamboo is a special dish of Dai nationality in Xishuangbanna, which is unique for its rich fragrance, soft waxy white, uniform shape and aesthetic feeling. Zhu Xiang rice is a kind of rice baked in a bamboo tube with fire, so it is also called bamboo tube rice. First, put the glutinous rice into a bamboo tube, soak it in water for 15 minutes, and then bake it. When eating, you need to beat the bamboo tube until the shell cracks and some thin skin in the bamboo tube adheres to the rice. When you break it gently, the fragrant bamboo tube rice is exposed from the bamboo tube, and the aroma is fragrant. This kind of rice tastes delicious.

4. sour bamboo shoots

Sour bamboo shoots are a traditional seasoning in Nanxiong. A small amount of sour bamboo shoots is added to the dishes, which has a strong and lasting taste. In Xishuangbanna, Yunnan, sour bamboo shoots have become the staple food of local residents and indispensable food for receiving guests. Sour bamboo shoots are a special dish pickled with bamboo shoots by Dai people. They are usually cooked in a pot with chicken or fish. Stir-fry Chili, ginger and onion in an oil pan, then pour the chicken (fish) cooked with sour bamboo shoots into the pan and return to the pan, and serve. This dish is characterized by its sour and spicy taste. Many people can't accept the taste of sour bamboo shoots, and those who are not used to it will find it a bit strange, but most people who have eaten it like it because the addition of sour bamboo shoots will dissolve the greasy meat. Sour bamboo shoots can be eaten alone or cooked with other fish and vegetables. They are delicious and all the diners praise them. Don't miss out on friends with heavy tastes.

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