In Xishuangbanna, Yunnan Province, there is an ethnic snack called Dai Pounded Chicken Feet.

Its ingredients are varied, color combinations are endless, and the chicken feet are particularly strong, sour, spicy and sweet. Pounded chicken feet is Xishuangbanna Dai, a local holding color local ethnic snacks. The production of this specialty snack, need to match the ingredients is very much. So make out of the chicken claws is also sour and spicy incense, let a person eat a bite, aftertaste, very memorable.

Pounded chicken feet is a local snack of Yunnan Dai color, the production of this cuisine, the need to add in the ingredients are very rich, so do out of the chicken claw is also hot and sour fragrance, is very inviting people to love, every bite, there are tough skin and meat aroma of the United States Zi delicious feeling. Pounding chicken feet, as the name suggests, is actually putting chicken feet into a stone mortar and pounding them.

Specialties

Pounding chicken feet is a local specialty of Yunnan, and to do it, you need to rub the chicken feet with salt first. Boil it in a pot, add fish sauce, millet chili, garlic, cowpeas, lemon juice, peanuts, coriander, salt and monosodium glutamate (MSG) to the pounding board, and pound it until it tastes good. The pounded chicken feet have a sour, sweet and slightly spicy flavor, and the fresh aroma of the cowpeas seeps through to add a bit of crunch.

The sour aroma of lemon can't be replaced by vinegar, the extreme spiciness of millet chili constantly stimulates the taste buds, and the unique flavor of fish sauce synthesizes these ingredients together. This is an upgraded version of the lemon chicken feet, which are made from pounded, cooked chicken feet with tomatoes, cabbage, lime, crushed peanuts, and cilantro.