1. Jinghong Snack Guide: The top ten must-buy snacks in Xishuangbanna.

There are probably these things, such as Xishuangbanna's bamboo tube rice, cold strawberries, cold pineapples, and cold tomatoes.

This place can serve many cold things, mint leaves can also serve that coriander or their radish cold.

It was delicious, cold radish and cold onion.

They have a variety of assorted dishes here and there, too.

2. Where is Jinghong Food Street? Starlight Night Market is located in Shuangshi Scenic Area (near the Shwedagon Pagoda) in Gaozhuang West, Jinghong City, Xishuangbanna Dai Autonomous Prefecture.

Laiyang Toutiao Starlight Night Market is one of the emerging night markets in Xishuangbanna and one of the tourist attractions in Gaozhuang West.

Laiyang Toutiao Night Market mainly sells gourmet snacks and various specialty handicrafts.

It is much cleaner than Binjiang Night Market, probably because of the tourists.

The environment is not messy, and you can't miss visiting Xishuangbanna.

Laiyang Toutiao Night Market is composed of small vendors, some are locals, and some come from all over the world like tourists.

There are many vendors selling handicrafts, ethnic costumes, precious jewelry, etc.

Laiyang headlines 3. What to eat in Jinghong Yunnan Xishuangbanna specialty snacks inventory 1. Porridge; 2. Pickled fish; 3. Wild vegetables; 4. Southern secretions; 5. Fried pupae 1. Porridge The Hani people are called Ma Qian,

The main ingredients are chicken and rice; the ingredients include garlic, star anise, ginger, chili powder, salt, etc.

Method: First scrape and wash the chicken, cut it into small pieces, add appropriate amount of water to the pot, add salt and cook.

After the water in the pot boils, add washed rice and appropriate amounts of ingredients.

Cook over high heat until the chicken is cooked through and the rice is thin and thick, then serve.

This is a must-have food for the Hani people to receive their relatives and friends.

Haobeng in Dai language means bubble cake in Chinese, and it is also a type of cake made from glutinous rice.

The method is as follows: first soak the glutinous rice for 10 hours, then stir carefully, add brown sugar, egg yolks, and sesame seeds, then knead into pancakes the size of a plate, dry and set aside.

When eating, put the round cake on the prepared bamboo tongs and bake it on the charcoal. Hold a bamboo tong in each hand and flip them interchangeably until the round pancake bubbles and turns yellow when heated.

This kind of bubble cake is sweet and crispy and can be eaten as a snack.

It is a traditional delicacy of the Dai people, tender, smooth, spicy and delicious.

Preparation method: Wash the whole chicken after slaughtering, place it on the chopping board, pat it gently with the back of a knife, then add onions, coriander, pepper, pepper, salt and other seasonings, marinate for half an hour, then wrap it in banana leaves and put it on the

Steamed in a wooden steamer.

2. Sauce fish is the favorite delicacy of the Jinuo people.

When marinating fish, first wash the fish with clean water, remove scales, remove internal organs and fish heads, and cut them off.

Then mix with rice, chili powder, salt and fish.

After half a minute, put it into a fragrant fresh bamboo tube and press it with your hands.

The mouth of the bamboo tube is wrapped and sealed with banana leaves.

Marinate for half a month, ferment, take out and take it with you.

When cooking, heat the oil pan and stir-fry the sour fish for five minutes.

3. Wild vegetables Wild vegetables are pure natural green foods that can be collected anytime and anywhere in the mountains or beside wells and ditches.

There are many kinds of wild vegetables.

The most common ones are Pawan (duckweed), Pagu (bracken), Pano (calla lily), Pachonggon (a small tree), Palai (a wild vegetable growing by the river), seaweed

Taste (soup made from several specific wild vegetables).

The most famous is the wild vegetable stink, which is used to scramble eggs and make broth.

This dish smells bad, tastes delicious, and has a unique flavor.

4. Secretion Dai in the South is a general term for various sauces.

There are nearly 10 kinds of sauces, such as Nanmibu (crab sauce), Nanmipa (rapeseed sauce) and Minnannanno (sour bamboo shoot sauce).

Usually, nan mee pa (rapeseed paste) is the most common one.

Its method is: cut off a piece of green vegetables that are blooming and seeding on the ground, stir them, and put them in a jar to marinate for four or five days.

If it's sour, remove the dregs, pour the sour juice into the pot and cook.

When the water is almost finished, take it out to dry.

When eating, add salt, onions, garlic, coriander, MSG, and pepper, stir evenly, and put in a bowl.

It can be eaten with other fresh vegetables or directly with glutinous rice.

Fried pupae can be divided into fried bee pupae and fried reed leaf pupae (bamboo pupae and reed leaf pupae are pupae that grow and reproduce in tender bamboo and tender reed leaves).

For this dish, you only need to fry the newly obtained pupae in oil.

Fried pupae are rich in aroma, rich in protein, delicious and nutritious.

4. Picture of Jinghong’s special food 01 Hand-picked rice. There are all kinds of delicious food on the huge banana leaves.

Fruit and pork belly can be eaten together.

The spicy sauce and sweet and glutinous purple rice are also amazing.

Take whatever you want!

It is very interesting!

02 Lemongrass Grilled Fish Lemongrass is a thatch spice that grows in the subtropics.

Naturally containing lemon flavor, it ventilates the stomach and refreshes the mind, tying thatch and fish together.

Pickled fish and fragrant thatch, the smell alone is addictive.

03Pineapple rice Pineapple rice is both sweet and salty.

Sweet pineapple rice is usually made from purple glutinous rice and soaked in water for seven or eight hours.

The top of the pineapple is cut off and the flesh of the pineapple is cut off.

Dice the pineapple pulp and mix it with soaked purple glutinous rice, sometimes adding a little raisins.

Place in a pineapple container, cover with the cut-off lid, and steam in a steamer.

The whole pineapple has a lovely aroma.