There are many special snacks in Xishuangbanna, which are mainly represented as follows.
1. pineapple purple rice. Pineapple rice is also a glutinous rice food with Dai characteristics. First, you should soak the purple glutinous rice for 7-8 hours, cut a lid on the pineapple, remove the pineapple heart, put the purple glutinous rice in, cover it with pineapple cover, and then cook it in a half-cooked pot. After smelling the fragrance, you can open the lid and eat. It tastes a little sweet and has the effect of nourishing blood and moistening the lungs.
2. Grilled fish with lemon grass. Grilled fish with lemon grass is a dish with A Dai flavor. Wrap the washed fish in citronella, then barbecue it on the fire and coat it with proper amount of lard. When barbecuing, it smells delicious, and grilled fish smells crisp.
Mimi rice is A Dai language, which means sauce in Chinese. There are many kinds in Mi Nan, such as tomato Mi Nan, peanuts and even crab Mi Nan. Usually, Mi Nan eats some fried food, plus a small sour fruit which is a local specialty.
4. Pebble fresh fish soup. Stone fish soup is a special dish of Bulang nationality. Fish soup is sweet and fragrant. It smells like burning stone. Take pebbles from the river, wash them and put them in the fire pond to burn them red. Put the red pebbles one by one into the pot filled with clean water and fresh fish until the water boils, then add the red salt, and the fresh fish soup is ready.
5, fragrant bamboo rice. Bamboo rice is a famous food with strong Dai characteristics. It is made by baking rice in a bamboo tube with fire, also called bamboo tube rice. Cut the bamboo joints of fragrant bamboo into bases, put the soaked glutinous rice into a bamboo tube and plug it with banana leaves. Soak in water for 15 minutes, then bake on fire or bury in ashes.
6. Boiled fish with sour bamboo shoots. Boiled fish with sour bamboo shoots is a famous dish of Dai people. Sour bamboo shoots are tender bamboos that break ground in summer. They are peeled and shredded, and pickled with salt and pepper to make them sour. Stir-fry sour bamboo shoots in an oil pan for a while, add appropriate amount of water to make soup, then add washed and diced fish after boiling, and then cook to serve.
7. Fried meat with banana flowers. There are many edible flowers in Xishuangbanna, and the famous plantain flower has a unique fragrance, which can be used to make various dishes, such as roasting, boiling, steaming and frying.
8. Beef jerky. Niuba is a common pickled beef food in Yunnan. It is easy to carry and keep. It can be eaten in many ways, such as frying, boiling and cold salad.
2. Jinghong City Special Cuisine
There are many special snacks in Xishuangbanna, which are mainly represented as follows.
1. pineapple purple rice. Pineapple rice is also a glutinous rice food with Dai characteristics. First, you should soak the purple glutinous rice for 7-8 hours, cut a lid on the pineapple, remove the pineapple heart, put the purple glutinous rice in, cover it with pineapple cover, and then cook it in a half-cooked pot. After smelling the fragrance, you can open the lid and eat. It tastes a little sweet and has the effect of nourishing blood and moistening the lungs.
2. Grilled fish with lemon grass. Grilled fish with lemon grass is a dish with A Dai flavor. Wrap the washed fish in citronella, then barbecue it on the fire and coat it with proper amount of lard. When barbecuing, it smells delicious, and grilled fish smells crisp.
Mimi rice is A Dai language, which means sauce in Chinese. There are many kinds in Mi Nan, such as tomato Mi Nan, peanuts and even crab Mi Nan. Usually, Mi Nan eats some fried food, plus a small sour fruit which is a local specialty.
4. Pebble fresh fish soup. Stone fish soup is a special dish of Bulang nationality. Fish soup is sweet and fragrant. It smells like burning stone. Take pebbles from the river, wash them and put them in the fire pond to burn them red. Put the red pebbles one by one into the pot filled with clean water and fresh fish until the water boils, then add the red salt, and the fresh fish soup is ready.
5, fragrant bamboo rice. Bamboo rice is a famous food with strong Dai characteristics. It is made by baking rice in a bamboo tube with fire, also called bamboo tube rice. Cut the bamboo joints of fragrant bamboo into bases, put the soaked glutinous rice into a bamboo tube and plug it with banana leaves. Soak in water for 15 minutes, then bake on fire or bury in ashes.
6. Boiled fish with sour bamboo shoots. Boiled fish with sour bamboo shoots is a famous dish of Dai people. Sour bamboo shoots are tender bamboos that break ground in summer. They are peeled and shredded, and pickled with salt and pepper to make them sour. Stir-fry sour bamboo shoots in an oil pan for a while, add appropriate amount of water to make soup, then add washed and diced fish after boiling, and then cook to serve.
7. Fried meat with banana flowers. There are many edible flowers in Xishuangbanna, and the famous plantain flower has a unique fragrance, which can be used to make various dishes, such as roasting, boiling, steaming and frying.
8. Beef jerky. Niuba is a common pickled beef food in Yunnan. It is easy to carry and keep. It can be eaten in many ways, such as frying, boiling and cold salad.
3. Jinghong specialty food recommendation
Top ten must-buy snacks in Xishuangbanna. There are probably these things, such as bamboo rice, cold strawberries, cold pineapples and cold tomatoes in Xishuangbanna. This place can supply many things to keep out the cold, and mint leaves can also supply that kind of coriander or their radish to keep out the cold. It's delicious, cold radish and cold onion. They have all kinds of assorted dishes everywhere. This is his side.
4. Jinghong specialty
1. Wild mushroom hotpot
Wild mushroom hot pot is a traditional food in Yunnan, and the existence of this kind of food is very important for some pure Yunnan people.
2. Xuanwei fried meat
Xuanwei fried meat is a very famous Yunnan dish. As can be seen from its name, this dish is rich in local characteristics. This is a special dish in Xuanwei area, which is deeply loved by local people.
3. Black ribs
Black sparerib is a traditional local specialty in Yunnan, which is deeply loved by Yunnan locals. In addition to black prints, Yunnan also has corresponding red prints. The colors of the two dishes are quite different, but the taste is very refreshing.
4. Dali casserole fish
Dali casserole fish is a classic Yunnan dish, especially the most famous one in Dali. Dali casserole fish has a history of hundreds of years in Yunnan and is deeply loved by diners.
5. Dai flavor in Xishuangbanna.
The Dai flavor in Xishuangbanna is a delicious food with strong Dai flavor, and it is the highest courtesy for the Dai people to receive guests. There are many kinds of Dai dishes in Xishuangbanna, which are very attractive just to look at.
6. Steamed chicken with Cordyceps sinensis
Steamed chicken with Cordyceps sinensis is a very authentic Yunnan dish. It would be a great pity if I didn't taste this kind of food when I went to Yunnan.
7. Put the mullet in the pot
Fried mullet is a very classic Yunnan dish, and it is an authentic Yunnan dish. The production process of fried mullet sauce is a great test for chefs, not only because of the care and patience of cooking, but also because of the mastery of cooking temperature.
8, bad pepper fried meat
Stir-fried pork with Chili sauce is a very common Yunnan dish, which occupies a place in the lives of local people. Pickled peppers are a common thing for Yunnan people. The combination of pepper and meat is natural, which makes this dish taste quite good. I want to eat another dish after eating.
: 5. HD pictures of Jinghong specialty food.
1. Xiang bamboo rice
Cooking delicious bamboo rice is the most interesting thing. On the charcoal fire of Wangwang Xiaomi, a fragrant bamboo is roasted obliquely, with thick stems and long bamboo joints, and it is filled with washed glutinous rice. The bamboo is burnt, and you can hear a bang in about ten minutes. The banana leaves stuffed in the mouth of the bamboo tube were washed away by the steam in the tube, and the rice was cooked. At this time, you can take the bamboo tube out of the charcoal and beat it with a wooden stick. Like a ripe banana gt; Bamboo rice is white and shiny, soft and delicate, fragrant and moist, and everything is delicious. It is more interesting for Dai people to eat. They won't. I can't use chopsticks, and neither can they. Don't use bowls, use banana leaves instead, and hold chopsticks with your hands. Therefore, washing hands before meals is particularly important. When eating, grab a lump of glutinous rice with your hands, pinch a lump of rice with your fingers and put it in your mouth to eat. Rice doesn't stick to hands at all. The more you pinch it, the more fragrant it becomes. It's more delicious than the food in Shanghai. When you go out, wrap a bowl of rice with banana leaves and put some pickles, peppers, barbecue and so on. S convenient to eat. This unique Dai snack is very popular with Chinese and foreign tourists.
2. Miglino cable
Rice cake; New year cake; New Year cake; rice cake
Haonuosuo is A Dai language, which means rice cake. Millimeter means slap or slap; Noso refers to the brown color of Arnebia euchroma (a wild spice), and Haonuosu refers to Baba made of Arnebia euchroma powder and glutinous rice flour. In the past, it was usually eaten in the Dai New Year, just like the New Year cake in China. There is a saying in the Dai family: after eating Enosso, you are one year older. Now, don't wait until China New Year to eat nano-novolak. Every morning, when the eastern sky is white, you can taste the sweet snack Haonuosuo in the food with the stove burning in the street. Miglino rope is a rectangular bag wrapped in banana leaves, two inches wide and four inches long. Each bag weighs about half a tael. As long as the banana leaves outside the steamed bread are torn open, the sauce-red Baba will be revealed. There are some tips for eating, Miglinoso. If you eat Baba with banana leaves in your hand, glutinous rice Baba will stick to your face and mouth, drawing you into a big face. The local people's habit is to dip their forefinger bit by bit after washing their hands. This way of eating can not only clean the sticky rice on the banana bottle, but also be very delicious.
3. Gilbert a
swell
Haoji -a is a glutinous rice and sesame Baba, which is made of glutinous rice and sesame. There are several ways to eat this kind of Baba: First, the glutinous rice and sesame seeds are ground together, and can be eaten after being evenly mixed, so that it has the clear fragrance of glutinous rice and sesame seeds; 2. Bake the sesame seed cake on a charcoal fire, and then coat it with brown sugar foam, which has the sweet smell of glutinous rice, sesame and brown sugar; Third, cut the cooked glutinous rice and sesame into thin strips, and then fry them for eating. This way of eating is crispy and delicious.
4. Stir-fried sesame crisp
Fried potato chips
As soon as you step into Mudai Hotel, you will see a plate of colorful dishes that look like flowers, birds, insects, fish, birds and animals. It's so vivid, you can. I can't stand it. Ask about this fried sesame cake in detail, which is a kind of rice paste made by soaking glutinous rice with 20 juices of sugarcane, taro, konjac, sweet potato and Sophora flavescens. Then the rice paste with strong adhesion is rolled on the chopping board to make various animal and plant shapes, and then dyed with various natural pigments. Finally, they are dried in bundles with sweeping leaves. You can only fry in warm oil when eating. It tastes sweet, crisp and delicious.
5. Roasted citronella fish
If Xinjiang kebabs make you memorable. Then, you will never forget the vanilla grilled fish made by Dai villagers in Xishuangbanna. A fish caught in bamboo slices is roasted on a charcoal fire. When roasting, it is covered with lard, and the fish is roasted to a little noisy and fragrant. When the fish is crisp, you can untie a large bundle of citronella from the fish and eat the fish with bamboo chips. At this time, the seasonings such as onion, garlic, green pepper, coriander and salt put into the belly of the fish in advance have already penetrated into the fish, making the fresh and tender fish exude a rich aroma and have a strange and unusual taste. This smell mainly comes from two or three citronella attached to fish. Cao Mao is a unique local herbal shoe last, which Dai people like to use to cook roast chicken, grilled fish, roasted bamboo and mouse meat and steamed pork. As long as you put a few slices of lemon grass in your food, it will have a unique and mellow taste.
6. Tess cake
Tess cake
Qing Tai Dai language is called Mei or Dao. Yi people like aquatic algae very much to make all kinds of food. Here is an introduction called Meiying. January, February and March in the solar calendar are the seasons when moss grows vigorously. Despite the cold weather, Dai women went into the water, fished out furry mosses growing on pebbles, washed them and dried them in the sun until they were half dry. Then, put the moss into the round cake roll, sprinkle with salted ginger soup and dry it. There are many ways to eat Tess's cake. One way is to cut Tess into palm-sized pieces and fry them in an oil pan. You don't need to fry it until it turns yellow-green One is to sandwich Tess's cake with bamboo slices, bake it on charcoal for half a minute, then put lard on it and oil it before eating. This kind of cake is soft, rich in seafood, crisp and delicious.