Jingpo people take rice as the staple food, supplemented by corn, millet, buckwheat and potatoes. Non-staple food includes all kinds of vegetables, beans and meat. Sour bamboo shoots and peppers are indispensable things in the diet of Jingpo people. Jingpo people like to quote self-made "beer gang" (Shuijiu) and "Zhizuo" (shochu). Jingpo people are very hospitable. When guests come, they will be served with "beer gang", chicken porridge and roast chicken. Chewing cigarettes is also one of the symbols of Jingpo people's mutual friendship, respect and understanding.
Jingpo people are spicy and bitter by nature, and Jingpo cuisine is a wonderful flower of Yunnan ethnic food culture. The eight famous dishes in Jingpo cuisine are leeks, stewed vegetables, mixed vegetables, barbecue, ghost chicken, stalls, bamboo tubes and boiled vegetables.
Outsiders are most familiar with Jingpo cuisine than "Ghost Chicken". "Ghost Chicken" sounds terrible at first sight, but once you taste it, you will never forget its taste. This dish has a history. The custom of offering sacrifices to ghosts and gods is popular in Jingpo nationality, and "Ghost Chicken" is a famous dish derived from it. Every year, the Jingpo people have to carry out two "agricultural" (agricultural production and life) sacrifice activities and one ancestor worship activity. At this time, it is always necessary to kill the chicken.
In the sacrificial activities, Jingpo people air-dry and shred the cooked chicken, then add chopped ginger and garlic, Burmese coriander, lemon, millet and spicy and other related ingredients, and add seasonings such as salt and monosodium glutamate. This dish is fresh, delicious and unique. In order to eat this delicious food often, the clever Jingpo people put "ghost chicken" on the table as a good dish for entertaining guests.
Jingpo people often say: "The iron pot doesn't ring, and it doesn't taste good." When I came to Jingpo Shanzhai, I realized that almost every family has a wok and leeks for every meal. The cooking tool is to control the root of the dragon ball into a big bamboo tube and prepare a wooden stick. Put all kinds of vegetables and spices in a tube and crush them with a wooden stick to eat. The seasoning in Jingpo Douchi is indispensable. Wild vegetables, wild fruits, melons, beans, dried bar, dried fish, dried shrimps, etc. Can be used as raw materials for leeks. Douchi, garlic, onion, ginger, pepper, sesame, peanut, walnut, etc. Used as seasoning. The more complete the condiment, the more delicious it tastes. Generally, the raw materials of leeks can be eaten raw. If you add fish, shrimp, eel and other meat, you should first roast it with fire.
Jingpo assorted vegetables, lettuce is the main raw material. Picking, cleaning and drying wild green plants or edible vegetables, and adding seasonings such as Jingpo Douchi, small sour eggplant and millet spicy, kneading according to different vegetables, which is fresh, spicy and refreshing.
Stewed dishes, as the name implies, Jingpo people chop all kinds of meat, mix all kinds of vegetables and seasonings, wrap them in leaves, and put them in the fire and stew them with charcoal and ashes until cooked. This dish has both the taste of meat and the fragrance of green leaves, which is refreshing and appetizing.
Barbecue is a simple and complicated dish in Jingpo cuisine. When it's simple, take the meat of the prey, rub it with salt, string it with bamboo sticks and bake it. When it is complicated, chop the meat and mix with coriander, ginger, lobster sauce, raw pepper, salt and so on. Wrap several layers of wild green leaves and bake them slowly in the fire. The fragrance is overflowing.
Jingpo cuisine has a unique flavor only in the wild. Jingpo cuisine cooked by traditional methods such as roasting, frying, mixing, stewing, kneading and roasting is simple and natural, with refreshing taste and original color. Stepping on the green pine grass, picking up the delicacies of Jingpo nationality wrapped in banana leaves, not contaminated with ceramics and iron, and then gently pecking a mellow water wine with a bamboo tube makes people feel infinitely comfortable.