Dried rice and rice noodles are the favorite foods of the Dai people. Nowadays, all kinds of Dai delicacies with four benefits have entered the streets and lanes of the city from bamboo houses and star-rated hotels and restaurants, becoming the most local food in Xishuangbanna. Today, we will take you to Mannuanlong Village in Jinghong City to have a look at how the Dai rice is made.

Mannuanlong Village is 3 kilometers away from Jinghong City. Mannuanlong is famous for making dried rice and rice noodles in Xishuangbanna.

In the past, the Dai people mainly made dried rice by hand workshops. Now, the Dai people learn to use all kinds of machinery and equipment, and the production of dried rice has changed from the past manual workshops to advanced machine workshops ...

The Dai people are very particular about the production process of dried rice. First of all, we should select the rice and carefully screen it, then put the screened rice in a basin and soak it in clear water for about half an hour, then wash the rice soaked in the basin, then put the soaked rice into a mill and grind it into slurry, then put it into a dryer and bake it into thin rice slices by hot air, and then gently smear it with refined vegetable oil. At this time, the rice is dried.

There are many stresses in making dried rice. Sometimes, because the weather is too hot, the dried rice will be thin, tumbling, soft and sticky, so the climate for making dried rice is very critical, which is closely related to the quality of dried rice and the selection of rice seeds.

Dried rice is one of the staple foods of the Dai people. In the past, most households cooked dried rice for their own consumption. Now, dried rice has become a commodity for the Dai people to increase their income.