Moss is a kind of green algae growing on river pebbles. It is collected in the river every spring, removed impurities, washed, freshly used or dried and sliced for later use.

Steamed moss eggs and dried moss slices are baked on charcoal fire until crisp. Knead them into pieces and put them in a bowl. Then beat the eggs into a bowl and mix well with the moss powder. Add proper amount of lard, salt, monosodium glutamate, chopped green onion and citronella, and cook in a wooden steamer.

Steamed moss eggs are light yellow and green in color, loose and delicate, with strong fresh water flavor and refreshing fragrance. Moss grows in rivers and is naturally washed away by running water. It is a natural green food with high nutritional value. Dai villages in Xishuangbanna are all adjacent to large and small rivers, and they can't survive without rivers. Both men and women like to catch and eat fish, and no fish can cook a meal. It is said that if a young man can't fish, girls will look down on him. This may be a joke, but the Dai people's preference for fish can be seen. In order to protect the fish resources, the Dai people traditionally manage the shared rivers in sections by taking natural villages as units. Poisonous fish are not allowed, let alone fried fish and electric fish, which ensures the sustainable utilization of fish resources.

Dai people are not only good at fishing, but also have unique skills in cooking fish. Let's start with broken fish. The most special thing is to break it off the back of the fish. The fish itself can't slide, cut lightly, cut off or cut again, for fear of slipping into its hands. It really takes a little effort. Let's talk about spices again. Oil, salt, onion, ginger, garlic and Chili noodles are naturally available, as well as citronella, betel nut green, wild coriander, salted fruit and millet spicy, which are matched with different seasonings according to different practices. The third is practice. Frying, frying, steaming, boiling, roasting, pickling and smoking are all complete, especially the way and taste of cooking fish with packaging and bamboo tubes. Grilled fish, sour fish, raw chopped fish and "smelly" fish are the most distinctive. The fourth is time, chop carefully, tie tightly, bake frequently, and work slowly to produce fine work.

Grilled fish, grilled fish and chopped fish are the summary of Dai ancestors' life experience in the wild, which is very interesting and most suitable for picnicking on the river beach. Grilled fish must be delicious. Mix loach, red-tailed fish, shrimp and small white fish with salt, onion, ginger, pepper, wild coriander and salted fruit. If there is water bracken nearby, you can also add it, wrap it with a pinch of banana leaves, then wrap it with a layer of banana leaves, add some water between the two layers of banana leaves, make a hole, cook it with slow fire and open it at one time. Burning fish in a bamboo tube tells the truth. Chop the bamboo tube, remove the green color, fill it with water, oil and salt, and burn it on the fire. After the water is boiled, put the fresh bald fish in, and then grab a handful of sour vines or wild shepherd's purse. Not only the soup is delicious, but also the bamboo and wild vegetables are fresh, which makes the fish taste more delicious. Roasting small fish is relatively simple. Just put a long bamboo stick through the fish's mouth, turn it upside down and cook it by the fire. The fish baked in this way is fresh and delicious. Roasting big fish is relatively complicated. First, break the fish from the back, put the salt, onion, ginger, wild coriander, citronella and pepper together, wrap the seasoning in the middle, tie it tightly with bamboo sticks, then clamp the fish with two bamboos and cook it slowly with slow fire. The fish roasted in this way is delicious. Fish "chopped raw" can be understood as fresh fish sauce. The big fish should be skinned and boned, and the small fish should be roasted and chopped with bamboo slices; Millet is spicy and cooked, chopped; The betel nut is cooked, boiled in cold water, added with salt, and then the chopped fish and pepper are mixed together, and the fish is "chopped raw". Fish is dipped in "chopped raw" with wild vegetables such as Houttuynia cordata, Acanthopanax senticosus, mint and cress, which has a unique taste.

Sour fish and "smelly" fish need ten days, twenty days and two or three days. There are sour fish in the farmers market. Buy it, shred it, mix it with garlic paste and Chili noodles, and you can eat it. It's memorable. "Stinky" fish is not common, which is entirely accidental. It is much more fragrant than stinky tofu and has an unforgettable freshness. The function of secretion is to add flavor to the main course, especially when eating lettuce. This function is very obvious. If there is no secretion that can provide soaked lettuce, lettuce will be difficult to swallow and tasteless. Dai people like to eat and do things in the following ways:

1. The practice of Nanmipa (Dai: Nanmipa for producing vegetables) is to boil the moss or genus of vegetables into mud, add appropriate amount of water and salt to make a dark green paste, then dry it and eat it after it is sour. It is a mixture of vegetables and peppers, and it is most suitable to be added to rice flour and dried rice as seasoning.

2. Mi Nan Nuo (Dai language: Mi Nan made of bamboo shoots) is a paste made by mashing pickled bamboo shoots and adding appropriate amount of salt and millet spicy. It tastes sour and spicy, and is most suitable for dipping raw Beijing cabbage and bitter bamboo shoots.

3. Nanbibu (Dai language: Nanbibu made of crabs) is made by burning crabs until golden brown, then mashing them, and adding appropriate amount of warm water and incense.

4. Mi Nan Ba (Dai language: fish-producing Mi Nan) is similar to Minangbu (omitted). It tastes delicious and has a sweet aftertaste, so you can dip all the lettuce.

Nanbi can be transmitted by burning tomatoes in charcoal until the skin is black, cooling, peeling, mashing into a viscous liquid, and adding spicy plants and millet spicy (Dai: Nanbi made of tomatoes). Moderate taste, sour and spicy, most suitable for dipping bitter bamboo shoots. Nanbi is made by baking Galilo fruit in charcoal until its skin becomes mushy.