Dai cuisine is the representative of Yunnan local characteristics. They usually like to eat some hot and sour food. They like to eat some light and appetizing dishes. So how much do you know about Dai cuisine? What are the specialties of the Dai people? Next, let's take a look at it with Xiaobian!

1. Pineapple rice

Pineapple rice, also known as pineapple rice, is a special food of the Dai people. It has comprehensive nutrition and is rich in vitamins and protein, which helps to improve memory; It is lovely in form, rich in color, sweet and delicious, and is very popular among diners.

2. Dai glutinous rice dumplings

Mengding glutinous rice is wrapped and cooked with wild broom leaves, and served with syrup boiled by Dai people's hand-made brown sugar. Sweet, waxy, fragrant and full.

3. Boiled chicken with sour bamboo shoots

Boiled chicken with sour bamboo shoots is a typical Dai dish. Drift the sour bamboo shoots with water to remove the sour taste, then put them in a pot to cook them thoroughly, then put the prepared chicken in the pot to cook them together, and then cook them until the chicken is cooked. Its taste is sour, spicy and delicious, with unique taste and appetizing effect.

4. Dai-flavored sour meat

The Dai people in Xishuangbanna are good at pickling sour meat, and the pickled sour meat is characterized by sour beef tendon and sour cow's head. Sour beef tendon is pickled with beef tendon (mainly tendon) as raw material. During processing, the oil, meat, mucous membrane and other impurities on beef tendon are removed, pure beef tendon is cut into strips, boiled to the point where it can be chewed, fished out, washed with cold water, drained and air-cooled. Mix with proper amount of salt, pepper, wild pepper, garlic cloves and Jiang Mo, and put in a earthen jar for sealing and pickling, so that beef tendon can be eaten when it becomes pure sour. This dish, white and clean, refreshing, slightly sour, spicy and palatable, is a unique main course of local Dai restaurant.

5. Dai nationality cooks fish

Dai nationality cooks fish, that is, Dai nationality grilled fish. Most Dai villages in Xishuangbanna are adjacent to rivers. Dai people, both men and women, like to catch and eat fish, and there is a saying that no fish can come to a table. After the fish is taken care of, it can be fried, fried, steamed, boiled, grilled, salted and smoked with onion, ginger, garlic, Chili noodles, citronella, betel nut green, wild coriander, salted fruit and millet spicy. In particular, the practice and taste of cooking fish in packages and bamboo tubes, grilled fish, sour fish, raw fish and "smelly" fish are the most distinctive. It has two characteristics: first, the fish is caught with locally grown bamboo slices and roasted with open fire, so it has both the fragrance of barbecue and the fragrance of bamboo; Second, this dish is rich in citronella and coriander in Xishuangbanna tropical rain forest, so it has a peculiar smell of citronella. Its most distinctive feature is that there is a special sauce of Dai family in the fish belly-"tomato Nanmi".

6. Thin bean powder

Grind peas into flour, add water to make thin bean powder soup, pour it on a bamboo utensil to dry it to make bean powder slices, and then fry it into yellow crispy skin; Then prepare a pot of thin bean powder soup, add Chili coriander, etc., and then dip bean powder slices into bean powder soup. The beans are full of flavor and the skin is crisp and smooth!