1. Dai Jia Nuo Bao Gu

Dai Jia Xiao waxy corn in Xishuangbanna is a local characteristic corn variety, including yellow waxy corn, white waxy corn, white waxy corn and purple waxy corn. Small waxy corn is small in size, full and plump in grain, pure in taste, fragrant and sweet, thin and residue-free, with a good taste and a good reputation. Especially with its unique sweetness and waxy fragrance, it is unforgettable.

2. Purple rice dew

Purple rice dew is a cold drink made of purple rice, taro milk tea and crushed ice. Because of the hot weather in Banna, it is simply refreshing to eat in summer, which can relieve the heat and satisfy the appetite.

3. Special sour cold salad

Cold salad is a favorite snack of local people, such as rice noodles, dried rice, cold noodles, bean jelly, papaya, mango, sour sauce, etc. It is made by mixing all kinds of ingredients planted by local people, and it tastes sour and sweet. Together with homemade sauce, it forms a delicious folk food and wins the praise of local people. It is a flavor snack that cannot be missed.

4. Grilled fish with citronella

Grilled fish with citronella is a grilled fresh tilapia dish deeply loved by locals and tourists in Xishuangbanna. It uses fresh citronella and is also an authentic traditional dish with Dai flavor. Because of its unique method, unique spices and delicious flavor, it is very well-known in Dai cuisine and is an indispensable dish for Dai family to entertain VIPs.

5. Pineapple rice

Pineapple rice, as a unique delicacy of the Dai people in the border areas of Yunnan, is quite different from ordinary rice, with its unique fresh, fragrant, sour and sweet taste of subtropical fruit pineapple and mellow and smooth taste of glutinous rice, and rich in vitamins, which has extremely high nutritional value.

6. Bao Shao with Dai flavor

Bao Shao is a special method of cooking food for Dai people in Xishuangbanna. Processing food in this way uses natural green leaves instead of pots and pans. Banana leaves or kapok leaves (arrowroot plants) are used as cooking tools, and the food to be cooked is wrapped with fresh leaves, and the food is cooked with charcoal fire in a fire pit as a heat source. This method can be used to process side dishes, fresh water and meat.

7. Sour meat with Dai flavor

The Dai people in Xishuangbanna are good at pickling sour meat, and the pickled sour beef tendon and sour cow's head are the most distinctive.

sour beef tendon is cured 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.

8. Boiled chicken with sour bamboo shoots and boiled fish with sour bamboo shoots

Boiled fish and chicken with sour bamboo shoots are famous dishes of Dai nationality in Xishuangbanna. Fresh bamboo shoots have been developed and have their own special sour taste, which is used to cook fish. It covers the fishy smell of fish and has the fragrance and sour taste of bamboo shoots, which is very popular among Banna people. Sour bamboo shoots are peeled from tender bamboo shoots unearthed in summer and cut into shreds, and then salted with salt and chili pepper. This dish is sour, delicious and very appetizing.

9. Roast pig's trotters

On summer nights, cold cups, night beer and various kinds of barbecues? As long as the taste is right, food never lacks popularity. I don't know when, the special roast pig's trotters joined the army of Banna people's barbecue food stalls. After curing with materials all night, the pig's trotters are mature, and with the charcoal roasting in the fire, the fragrance is overflowing. After baking for more than 1 minutes, it does not lose its internal moisture, and it is fat but not greasy.

Bamboo rice

Bamboo rice, also known as fragrant bamboo rice, is a kind of food cooked with rice and spices in fresh bamboo tubes, which is more than that made in the mountains or roasted with charcoal at home. Take rice and meat as raw materials, put them into a fresh bamboo tube, add appropriate amount of water, then block the mouth of the bamboo tube tightly with banana leaves, and then scorch the green bamboo in charcoal fire. Bamboo rice is a Dai food, a green food and an ecological food with a strong cultural heritage, and a valuable heritage of national civilization, which has broad prospects for development. Rice is cooked by stewing or steaming, but a special method of cooking rice with bamboo tubes is popular among Yunnan-Bianguan Dai and Jingpo ethnic minorities.

Niu Sapie

In the Dai area of Jinggu County, there is a famous dish handed down from ancient times by Dai people to entertain guests, which is called Niu Sapie. Beef skimming is characterized by delicate and delicious taste, pure fragrance and attractive color, which has the properties of invigorating stomach, diminishing fever and stimulating appetite, and is popular among people. Beef tripe is a kind of food with special flavor in Dai nationality. The main raw material is beef tripe (that is, beef stomach, which is called beef louver in Han nationality). What makes the beef pie special is the special seasoning it uses? What has been mixed with gastric juice in a cow's stomach but has not been digested and absorbed. It sounds incredible, but without it, a cow can't be called a cow. The weather in Dai township is extremely hot, and beef offal has become an indispensable summer food for Dai people. In the most sultry time, you often see a family sitting around eating cows and skimming under the eaves. The children wrapped a bag of banana leaves and ran out, eating and playing. Because beef tripe has the efficiency of heat and detoxification, people who often eat it rarely get sick.

ghost chicken with Dai flavor

This dish comes from the custom of killing chickens and offering sacrifices to ghosts by local Dai people in Xishuangbanna, Yunnan. The name of the dish sounds strange, but it tastes great! The fiery red pepper, the rich garlic and the tender shredded chicken make this dish as colorful as neon lights at night, and its strong spicy local flavor wakes up the sleepy taste buds in summer immediately.

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