2. Bamboo-tube rice: just cut off fresh bamboo joints, put high-quality glutinous rice into bamboo joints, soak in water for several hours, plug the mouth of the tube with clean banana leaves or sugarcane leaves, put it in a fire pit or bake it in an oven to boil the water dry, put the bamboo tube on a flat wooden board or floor and tap it several times to peel off the thin skin of the bamboo tube to get a cylindrical rice. Blending glutinous rice and bamboo, it is a flavor food with good color and flavor and the most national characteristics.
3. Spicy rice is a general term for all kinds of sauces in Dai language, including "spicy rice cloth" (crab sauce) and "spicy rice handkerchief" (rapeseed sauce), etc. 10, and the most common one is "spicy rice handkerchief". Its method is: marinate the flowering and seed-bearing green vegetables for four or five days, and when it becomes sour, pour the sour juice into the pot to cook. When eating, add salt, onion, garlic, coriander and monosodium glutamate. Pepper, stir well and put it into a bowl. You can dip it in other fresh vegetables, or you can dip it in glutinous rice directly.
4. Boiled chicken with sour bamboo shoots is a unique dish of the Dai people. The practice is: wash the sour bamboo shoots with water, then put them in a pot to cook them thoroughly, then put the prepared chicken in the pot to cook them together, and then cook them after the chicken is cooked. Then put the spices such as pepper, ginger and onion into the oil pan and stir-fry, then pour the chicken with sour bamboo shoots into the pot and return to the pot, and serve.
5, citronella roast chicken, wash the slaughtered chicken, bake it on charcoal until it is half cooked, then pick off the meat and beat it with a spring salt stick. Mix chopped and mixed onions, garlic, coriander, green pepper, salt, etc. into a fist-sized lump, bind it with washed citronella, sandwich it with bamboo slices and bake it on charcoal for a few minutes. Remove the thatch and you can eat it.
6, fried cowhide, its raw materials are cowhide and cooking oil. When making, first cook the cowhide, scrape the hair clean, cut it into pieces 15cm long and 6cm wide with a knife, wash and dry it for later use. When eating, the oil is poured into an iron pan for heating, and then the dried cowhide is put into an oil pan that can immerse the cowhide, and is slowly fried to make the cowhide foam, so that the cowhide can be taken out after slightly Huang Shi.
7, fried moss, moss Dai language called "change" and "pound", it is fished out of the river and washed, and processed into dried moss. Deep-fried moss is called "changing English" in Dai language. The method is as follows: firstly, the moss is pressed into pancakes, sprinkled with ginger soup made of shredded ginger, salt and water, and then dried into moss slices. When eating, cut the dried moss slices into palm-sized pieces with scissors, throw them into the oil pan and fry them until they are yellow, and then take them out as a dish on the table.