In the Alishan area where bamboo forests are everywhere, bamboo slip rice is a specialty snack, especially widely used by the local Tsou tribe. The traditional method is to fill raw glutinous rice in a bamboo tube with osmanthus bamboo, and then stuff it with cabbage or mountain squid. Hold the mouth of the tube and grill it over charcoal. You will smell the strong aroma of bamboo after a while. When it is cooked, open the bamboo tube. The long white rice is wrapped with a transparent bamboo film. The fragrance of Osmanthus Bamboo mixed with the aroma of rice comes out. Come, it's tender and delicious. If paired with the Alishan specialty wasami and soy sauce dipping sauce, it is a Tsou delicacy full of flavor. In addition, there is also a new method of adding condiments directly into the bamboo tube, which has a unique taste.

Traditional food of the Li people in Hainan. It is a meal filled with rice and seasonings cooked in fresh bamboo tubes. The Li people are all the same, and they mostly make it in the wild in mountainous areas or grill it with charcoal at home. Nowadays, chefs have improved on the traditional basis and put it on the banquet table. It has a high reputation and has become a famous Hainan delicacy.

Li's bamboo tube rice has green bamboo joints, yellow rice paste, elegant aroma, and is soft and translucent. When eating, drink a sip of Lijia's "Shanlan wine", take a small bite of bamboo slip rice, chew slowly and carefully, it is full of fun.

Jianghua Yao Autonomous County is mountainous. Jianghua Yao people have lived in the mountains since ancient times. From hunting to slash-and-burn cultivation to forest development, the Yao people have an indissoluble bond with the mountains. The Yao people often move around in the mountains and sometimes cannot return to their homes for several days. However, the mountains are so deserted that cooking becomes a big problem. So the Yao people invented bamboo tube rice. Bamboo tube rice, as the name suggests, uses bamboo tubes instead of iron pots for cooking. Because bamboo is found all over the mountains, it is easy to obtain the materials, which saves a lot of time. When you go hunting in the mountains or plant trees, you don't need to bring a pot, just a small bag of rice hanging around your waist. When cooking, choose to cut a bamboo tube and leave knots at both ends. It is a naturally closed "pot". At the opening of the tube, pour rice and water into the tube, and then seal it with a wooden stopper. The left and right branches are called tree branches. Put the bamboo tube on the bonfire and bake it until it turns golden brown, and you can smell the fragrance. After taking it off, use a knife to cut the bamboo tube in half, which is two "bowls" of rice. Bamboo tube rice is the best choice for travel picnics. Its taste is sweet and pure, with a faint bamboo fragrance. The more you chew it, the more you feel your teeth and lips are salivating, and it is extremely sweet and fragrant.

How to make Lijia bamboo tube rice

Ingredients:

500 grams of mountain rice, 100 grams of lean pork, 10 grams of light soy sauce, 3 grams of dark soy sauce grams, 5 grams of refined salt, 8 grams of MSG, 500 grams of water, a little each of refined lard and five-spice powder, and 2 sections of fresh green bamboo.

Method:

1. Wash the Shanlan rice, soak it for half an hour, pick it up, add refined salt and MSG and mix well.

2. Cut the lean pork into 0.3 cm thick slices, marinate with dark soy sauce, light soy sauce, and five-spice powder. Heat the pan with oil and stir-fry the meat slices until cooked. Remove from the pan and wait until cool. Cut into 0.3×0.3 cm pieces and set aside.

3. Take fresh green bamboo (longer pitch is better), saw one end of each section, wash and dry, wipe the inner wall of the bamboo tube with refined lard, and mix the seasoned Shanlan rice with it. Control the lean meat particles evenly, add them into two equal parts into two bamboo tubes, add an appropriate amount of water (about 250 grams per tube), then tie and seal the mouth of the bamboo tube with a clean cloth, and bake in an electric oven at 200 degrees. Wait about half an hour until cooked, turn off the power and continue baking in the oven.

4. Take out the mature bamboo tube rice, remove the cloth strips, saw it into several small sections (each section is 6 cm long), place it on the plate and serve it.

Features:

The bamboo joints are green, the rice sauce is yellow, the aroma is elegant, and it is flexible and translucent. When eating, drink a sip of Lijia "Shanlan Wine", take a small bite of bamboo tube rice, chew slowly and carefully, full of fun and full of Hainan Lijia flavor.