1. Pineapple rice, also called pineapple rice, is a special delicacy of the Dai people. It is nutritious, rich in vitamins and protein, and helps improve memory. It is cute in form, rich in color, sweet and delicious, and is very popular among the masses.

Welcome to diners, 2. Bamboo tube rice, just cut off the fresh bamboo sections, put high-quality glutinous rice into the bamboo sections, add water to soak for several hours, plug the mouth of the tube with clean banana leaves or sugar cane leaves, and put it in the fire pond for cooking.

Boil the water over a fire or bake it in an oven. Place the bamboo tube on a flat wooden board or floor and tap it several times. Peel off the thin skin of the bamboo tube to obtain a cylindrical piece of rice.

Combining the aroma of glutinous rice and green bamboo, it is a flavored food with excellent color, fragrance and the most ethnic characteristics.

3. Spicy rice is the general name for various sauces in Dai language. There are nearly 10 types including "Lami Bu" (crab sauce), "Lami Pa" (rapeseed sauce), etc. The most common one is "Lami Bu" (crab sauce).

"Pa". The method is: pickle the green vegetables that have blossomed and set seeds for four or five days. When they become sour, pour the sour juice into a pot and cook them. When the water is almost gone, take them out and dry them in the sun.

When eating, add salt, onions, garlic, coriander, and MSG.

Chili, stir evenly and put it into a bowl. You can use it with other fresh vegetables as a dip, or you can use glutinous rice to dip it directly.

4. Boiled chicken with sour bamboo shoots is a relatively unique dish of the Dai people.

The method is: wash the sour bamboo shoots with water, then put them into the pot and cook them thoroughly, then put the prepared chicken into the pot and cook them together. When the chicken is cooked, take it out of the pot.

Then put the chili, ginger, green onion and other condiments into the oil pan and stir-fry, then pour the sour bamboo shoots and chicken into the pan and return it to the pan, and it is ready to eat.

5. For lemongrass grilled chicken, wash the slaughtered chicken and bake it on the charcoal until it is six-mature, then remove the meat and pound it softly with a spring salt stick.

Mix the pre-cut onions, garlic, coriander, green pepper, salt, etc. together, shape it into a fist-sized lump, tie it with washed lemongrass, use bamboo slices to clamp it and bake it on the charcoal.

Bake for a few minutes, remove the thatch and it's ready to eat.

6. Fried cowhide, its raw materials are cowhide and edible oil.

When making, first boil the cowhide, shave the hair, cut it into several pieces 15cm long and 6cm wide with a knife, wash them and dry them in the sun for later use.

When ready to eat, pour the oil into an iron pot and heat it, then put the dried cowhide into the oil pan that can submerge the cowhide, and fry slowly to make the cowhide foam, and then take it out when it is slightly yellow.

7. Fried moss, moss is called "gai" and "mash" in Dai language. It is an edible product that is fished out from the river, washed, and processed into dried moss slices.

Fried moss is called "gaiying" in Dai language. The method is as follows: first press the moss into pancakes, sprinkle with ginger soup made with fine ginger shreds, salt and water, and then dry them into moss slices.

When eating, use scissors to cut the dried moss slices into palm-sized pieces, throw them into an oil pan and fry until brown, then fish them out and serve them as a dish on the dining table.