"Barbecue" Roast Pork Jingpo men are good at barbecue. Whether at home or outdoors, they make a fire, add seasonings to the meat, marinate it for a while and eat it directly.

The original barbecue is fragrant, fat but not greasy, paired with secret dipping water and Erliang Jingpo wine, the taste is indescribably beautiful!

"Bisa" Beef Bitter Sauce: Chop the leeks into fine pieces, squeeze out the water, and mix it with the beef tenderloin that has been pounded into minced beef with the back of a knife. Then add beef bitter sausage water, coriander, fragrant willow, raw pepper, and shabu-shabu.

After adding spicy and other seasonings, the main ingredient is complete.

Prepare another plate of freshly picked "Ma Sanpo" (papaya) and acacia leaves, cut them into shreds and dip them into the main ingredients to eat.

Many friends from other places are fascinated by its refreshing taste, which dispels fire and is bitter yet sweet.

"Pounding vegetables": Wash the white rice and dry it, put it into the prepared pounding tube, add the torn dried pork, kohlrabi root, ginger, coriander, roasted black beans, spicy millet, and fried peanuts.

Crush it with a wooden stick, and the aroma is overflowing!

"Mixed vegetables" mix water chestnuts and eggs, wash and chop the water chestnuts, mix with small tomatoes, folded ear roots, minced garlic, fresh chili peppers, roasted chili peppers, and tempeh, add some salt, and pinch it before eating.

For city dwellers who are used to eating meat and oil, this original green food is sour, spicy and refreshing.

To mix eggs, cut the hard-boiled eggs into crescent shapes, add roasted black beans, roasted chilies, dried pickled vegetables, spicy millet, and salt and mix well.

It looked unique and tasted fresh and tender. The chef girl "sneaked" a bite while we were not paying attention, hehe.

"Stewed vegetables" braise pork. Chop the pork finely, mix with chopped ginger, spicy millet, garlic, sour leaves, acacia leaves, fragrant willow, Burmese coriander, kohlrabi root and other seasonings, then put it into the pot and stew.

Stir a few times in the middle until it's almost done.

"Bamboo Tube Dishes" Bamboo Tube Beef Bamboo tubes are natural kitchen utensils that Jingpo people cannot live without when cooking at home or outdoors. Cooking with bamboo tubes is completely a specialty.

Stuff the mixed beef into the bamboo tube, plug the mouth with leaves, place the bamboo tube diagonally in the fire and burn it until you smell the fragrance.

When the fragrance of bamboo meets fresh beef, you know the taste!

"Ghost Chicken" The traditional delicacy of the Jingpo people, ghost chicken, has become synonymous with Jingpo's specialties. Jingpo people eat it almost every banquet.

Cook the chicken, let it cool, then chop or tear it into pieces, add ginger, Burmese coriander, schizonepeta, salt, raw chili and other seasonings and mix well to make it spicy and delicious.

"Taro Boiled with Green Vegetables" Jingpo Boiled Mixed Vegetables Scrape and clean the taro, cut it into pieces, put it in a pot and boil it with water until it is six ripe, then add the green vegetables, salt, and a little tempeh.

In fact, this eco-friendly Jingpo dish with delicious soup, smooth texture and delicious taste is simple and easy to learn.