Ruili City's delicacies include haoshui, Yunnan chicken fir, Dai family spread yew, Dai flavor bee pupa, roasted suckling pig, sour bamboo shoots, etc.

1. Haoshui: A flavor snack of the Dai people. The ingredients are locally produced dry pea flour and fine shredded bait. First, the pea flour is mixed into thin bean flour. After blanching the shredded bait, add minced onion, ginger, refined salt and other seasonings.

Then serve with grass fruit, chili sauce, star anise oil, and white orchid oil.

2. Yunnan Chicken Fir: Chicken palm, also known as Chicken Fir, is a rare edible fungus that is a specialty of Yunnan Province. After the rain and the weather clears, chicken palm breaks out of the ground, shaped like a blunt cone. After a day or two, it becomes steeper and longer, shaped like a

The umbrella cover is brown-gray in color and has the best flavor when picked and cooked immediately.

Its freshness, sweetness, tenderness and aroma are comparable to chicken.

3. Dai family spread yew: There are two kinds of spread yew: one is bitter spread and the other is lemon spread.

The most delicious way to make it is to mix the lean raw beef that has been pounded with a stick without leaving any tendons, and mix it with special wild coriander and leeks. The two must be almost combined into one to be considered qualified;

And this beef must be pounded to the point where you can't feel any meat particles in your mouth; this is the essence of the whole dish.

4. Dai flavor bee pupae: a famous dish in Yunnan insect mats. Carefully selected bee pupae are fried and then mixed with ginger seeds, tomato juice, pepper, lemonade, tea tree, fragrant root and other seasonings. It is hot and sour.

tasty.

5. Fire-roasted suckling pig: Fire-roasted suckling pig is an excellent dish for the Dai people to entertain guests.

Choose Dehong small-eared pigs with thin skin and tender meat. It is best to use piglets that are about half a year old. Remove the internal organs, stuff them with seasonings, sew them with bamboo strips, and grill them over a slow fire. When they are browned and oily, use a sharp knife to cut them into pieces.

The skin is punctured, sprinkled with wet straw ash, and then baked over fire. When the meat is fragrant, it can be sliced ??and served.

When eating, a Dai-flavored water dish is required.

6. Sour bamboo shoots: raw, fresh, sour, spicy, and wild are the characteristics of Dai cuisine. The Dai people have always had the custom of eating sour bamboo shoots. In the bamboo forests in the mountains in the subtropical areas, bamboo shoots are inexhaustible. Living in this hot

The Dai people in the area make the abundant bamboo shoots into sour bamboo shoot condiments. On the one hand, eating sour bamboo shoots can prevent heatstroke and relieve fever, and on the other hand, it can also be well preserved.