There is a saying in Huayaodai: "Dried eel and salted duck eggs are dried every day." No matter rich or poor, dried eel and salted duck eggs are indispensable in the life of Huayao Dai people. They are essential food and excellent food for entertaining guests.

Monopterus albus: It is one of the traditional cuisines of Huayao Dai. Put the eels in the fireplace one by one. Eels will jump up when they meet fire, and after rolling a few times, they will all gather around, squeaking and emitting oil, and they will also emit a strong fragrance. At this point, use pliers to clip them out, perform laparotomy and remove abdominal impurities. Sprinkle with salt, pepper and pepper, put them on thin bamboo poles and hang them in the kitchen to dry one by one. Fried dried Monopterus albus, crispy and delicious, served with glutinous rice.

Pickled duck eggs: Huayao Dai people wash and dry the selected duck eggs with mountain spring water, and then put them in a crock. After frying the salt in a clay pot for 65,438+00 minutes, put them in a big crock boiled with Ailaoshan spring water and cooled, seal them, and then take them out for two months, usually after cooking and cutting.