The most representative of Banna's cuisines are: "Southern Secret", Brown dishes, Hani dishes, roasted meat, moss, fish (chicken) boiled with sour bamboo shoots, lemongrass-roasted fish, and fragrant bamboo rice. The names are mostly unheard of by tourists and worth trying.
Banna food in the night market, in addition to the above specialties, herb roasted chicken, bamboo rice, roasted bamboo mice, steamed moss eggs, cooked chicken chopped raw, duck feet, bamboo worms, deep-fried cowhide, deep-fried pork rinds, and other ethnic flavors of food available, the most in line with the tastes of southerners. At night, tourists taste flavorful dishes, while viewing the night scenery of Jinghong City, colorful lights will make you forget to come back. The local fragrant bamboo sticky rice can be eaten at stalls for 2-5 yuan.
However, if you dare to taste insects, consider the Bug Feast, which features wriggling bamboo worms and bee larvae in addition to grasshoppers and scorpions; a meal will cost about 120 yuan for eight people.
Xishuangbanna flavor food
Lemongrass Grass Roasted Fish
Lemongrass Grass Roasted Fish is the Dai ethnic flavor food, it has two characteristics: one is to take the bamboo clamped to the fish by the open fire roasting, so there is a bamboo aroma; the second is to take the Xishuangbanna rainforest is rich in lemongrass and coriander and other seasoning, so it has a fresh aroma of ZiYi, spicy and sweet taste. The practice is: remove the scales of the fish, with a knife cut open the back of the fish, remove the intestines and stomach debris, wash; onions, ginger, garlic, green chili peppers, coriander, chopped fine, and salt mixed together; put the spices into the fish belly, the fish belly together, with two or three lemongrass leaves bundled up with a bamboo sheet clamped on the fire charcoal baking. When eight mature, smeared with lard, continue to bake for about 5 minutes, can be eaten. This kind of roasted fish flavor and crispy, can greatly enhance the appetite.
The fragrant bamboo roasted rice
The Dai language called "Man Wo La" is a famous product of the Dai people in Xishuangbanna. High-quality glutinous rice into a wine glass thick, more than 40 centimeters long, young bamboo joints, soaked in water for a number of hours, with banana leaves or clean sugar cane leaves to plug the mouth of the tube. Put in the fire with a fire grilled, or placed on the grill baking, the water will be boiled dry, the bamboo tube on a flat wooden board or floor, tap once, peel off the thin skin of the bamboo tube, you will get a cylindrical piece of rice. It is wrapped with a layer of snow-white glutinous rice and bamboo pith, which can be held in the hand without sticking to the hand, and can be eaten in sections at will. Glutinous rice cooked with glutinous rice and bamboo, easy to carry, in 10 hours will not harden back to life, can be eaten hot or cold, rice is soft and delicious, the integration of glutinous rice, green bamboo fragrance in one. Is the color, aroma and taste, the most national flavor snacks.
Pineapple and purple rice
Pineapple and purple rice is a unique flavor of Xishuangbanna food, both as a staple food, but also dishes, made of fresh pineapple and purple rice.
To make pineapple and purple rice, you need one fresh pineapple and an appropriate amount of purple rice. Pineapple to remove the handle and too long pointed leaves, and then with the tip of the petiole cut off a piece for the lid, pineapple flesh plucked out chopped fine. Steam the purple rice after soaking and washing. Take a ball of purple rice and chopped pineapple mix well, fill the hollowed out pineapple, plus pre-cut off the lid, put back into the wooden steamer until the pineapple is cooked can be eaten.
The pineapple rice has a beautiful appearance of a whole pineapple. Inside the shell is a soft rice ball with pineapple meat and purple rice tightly combined. The rice has a distinct pineapple flavor, sweet but not greasy, and tastes very refreshing.
Niu Sa Skim
The traditional medicinal cuisine of the Dai people. Sasaki, Dai language, refers to a cow bitter intestines within a digestive fluid and other bitter juice, the main raw material of the cow Sasaki dishes. Cow Sa skimming dishes, with tripe, waist meat, rectum, liver, spleen, bitter intestinal juice as raw materials and condiments made. The medicinal value of the flavor of these delicacies lies in the fact that it helps to eliminate food, slightly bitter, but crisp and delicious, and is the most favorite dish of the Dai and Wa men, women and children, and is often used to treat guests.
Bamboo Barbecue Meat
It is a famous dish for Hani people to entertain their guests. The meat can be pork, beef or other meats, but usually pork leg is used. Shiitake mushrooms are added to the meat filling, while most of the condiments are wild, such as fragrant polygonum and thorns. The bamboo tubes used for barbecuing meat are locally endemic fragrant bamboo, chosen from green bamboo grown for about a year, about 40 to 60 centimeters long, with one end left knobbed and the other open. The opening is filled with meat or shredded meat, and then the opening is stuffed with lemongrass or banana leaves and roasted over a charcoal fire, creating a fragrant aroma that lingers on the lips and teeth after eating, leaving a long lasting aftertaste.
Bamboo Chicken
is a famous dish of Hani flavor, only in the noble guests, the hospitable Hani people will use the bamboo chicken to entertain the guests, his selection of materials and bamboo barbecue meat is similar. This dish is fresh and elegant, nourishing soft and tender, unique production, with a kind of wild flavor.
Five-spice banana flower
Banana flower is the flower of the banana tree, with a unique fresh sweet flavor, the production of banana flower into the boiling water for 2 to 3 minutes, fish out and put into cool water to remove astringent taste and control the water. At this time the egg white and a little starch, salt, water and well, the plantain flowers hanging paste and one by one into the seven, eighty percent of the heat of the frying pan deep-fried, fried into a golden brown that is out of the pan on a plate sprinkled with peppercorn salt. Five spice banana flower crispy salty hemp, fresh flavor real, is the authentic Hani flavor.
Packet burning fresh fish
is a Brown specialties, raw materials are mainly small fish, chili powder, ginger and garlic, wild tea pepper powder, coriander and so on. Production, the first fish cut open, cleaned, will be a variety of spices cut fine and mix well into the fish belly, wipe a little salt on the fish, and then wrapped in fresh banana leaves tightly wrapped in a bamboo tube bundled into a packet, placed in the fire pit under the charcoal to warm up and burn, burned to be eaten, fresh and fragrant, tasty and delicious.
Recommended Xishuangbanna food network .com/?city=65