Bamboo-tube rice, with "fragrant rice" made of Shan Lan rice (a kind of upland rice) mixed with meat as raw materials, is put into a bamboo tube sawed with fresh pink bamboo or mangosteen, and appropriate amount of water is added, then the mouth of the bamboo tube is tightly blocked with banana leaves, and the bamboo is burnt with charcoal fire. The cooking method of bamboo tube rice is quite characteristic of picnic, that is, cut off a bamboo tube, add a proper amount of Shan Lan rice and water, and cook it over the fire. When the surface of the bamboo tube is burnt, the rice is cooked. Split the bamboo tube, the rice is wrapped in bamboo film, soft and delicious, with the fragrance of bamboo and rice. When eating, break the bamboo tube and take out the rice, which is the famous "bamboo tube fragrant rice". If the lean pork is mixed with fragrant glutinous rice and a proper amount of salt and baked into fragrant glutinous rice in a bamboo tube, it will be a precious treat for VIPs.

Not only are there many kinds of bamboos in Yunnan border areas, but also the national bamboo culture is extremely rich. The utilization of bamboo is closely related to the production and living habits of all ethnic groups. Different nationalities use bamboo in different ways. For example, the bamboo rice cooked by Dai people with tender bamboo poles is not only delicious, but also has high nutritional value. Dai bamboo rice is a kind of green food and ecological food, which has profound cultural heritage. Bamboo tube rice, also called fragrant bamboo tube rice, is simple and easy to cook. Bamboo rice is a kind of flavor food commonly used by Dai, Hani, Lahu, Bulang, Jinuo, Jingpo and many other nationalities. There are two kinds of ordinary bamboo rice and fragrant bamboo glutinous rice. Dai people like to eat fragrant bamboo rice, while other ethnic groups like to eat ordinary bamboo rice. To cook bamboo rice, first prepare fresh and fragrant bamboo rice, then put the soaked rice into the bamboo rice, add appropriate amount of water, gag with fresh leaves, and then barbecue on the fire.

Bamboo-tube rice is a food in A Dai, a green food and an ecological food with profound cultural heritage, and a precious national cultural heritage with broad development prospects. The method of cooking is either stewing or steaming, but a special method of cooking with bamboo tubes is still popular among ethnic minorities such as Dai and Jingpo in Yunnan border areas.

Bamboo Rice

Bamboo rice is divided into ordinary bamboo rice and fragrant bamboo rice.

Ordinary bamboo rice is often cooked by Hani, Lahu, Bulang and Jino people. When people go up the mountain to work or go out hunting, they often cut off a fresh section of bamboo, add rice, add a proper amount of spring water and cook it on the fireplace. When the rice is cooked, cut the bamboo tube containing the rice in half, or four and a half, and eat half at each end. Bamboo joints not only replaced the pot, but also replaced the bowl. The cooked bamboo rice is soft and delicious, with a special fragrance and unique flavor.

Bamboo-flavored glutinous rice, called "Kaolin" in Dai language, is also called buried Kaolin, which is glutinous rice cooked with bamboo. The glutinous rice fragrant bamboo used for cooking should be tender bamboo. This kind of bamboo is generally only as thick as a wine glass, and it saves more than 40 centimeters. It is covered with a layer of white glutinous rice fragrant bamboo pulp, which is not sticky when held by hand and can be eaten in sections at will.

The glutinous rice cooked by glutinous rice fragrant bamboo is easy to carry and will not harden and come back to life within 10 hour. It can eat hot or cold. The rice is soft and delicious, blending glutinous rice and bamboo. It is a kind of flavor food with good color, flavor and most national characteristics. develop

Bamboo rice in Guo Dong, Wuyi, Zhejiang Province has been circulated for more than 200 years. The village is full of bamboo, so villagers don't use bowls to eat.

Wuyi bamboo rice

Eating with bamboo, the villagers put rice, corn and other things in bamboo and baked them on the fire. Later, the villages on the border also ate like this.

Today, Wuyi Guo Dong is one of the first historical and cultural villages in China. Every day, tourists come in an endless stream, some to see the beautiful mountains and rivers, some to taste the fragrance of history, and some to eat authentic bamboo rice.

Bamboo rice, an ecological food of national culture, is favored by the market. The tradition of cooking bamboo rice with fragrant and glutinous bamboo comes from the ancestors of these ethnic minorities, who have the habit of hunting. For the sake of simplicity, you can hunt in the mountains without cooking utensils and only use rice. Wild bamboos abound in the deep forests of tropical and subtropical regions. When cooking, use local materials, cut down the bamboo tube, put the soaked rice in, add appropriate amount of water, plug the mouth of the tube with fresh leaves, and barbecue on the fire. When the surface of the bamboo tube is burnt, the rice in the tube is cooked. When eating, peel off the bamboo skin with a knife or hand, and wrap the rice in bamboo slices. The rice grains are soft and delicious, and the fragrance is fragrant. At the same time, wild vegetables collected in various places can also be boiled in bamboo tubes to make delicious soup.

Diabolo is the only superior bamboo used to cook bamboo tube rice, and it is a rare bamboo species unique to Yunnan. Rich in vitamins, organic elements and trace elements, especially a variety of amino acids necessary for human body, with special natural fragrance; The unique aromatic bamboo flavone has anti-aging and beauty beauty's natural health care function. Its double inner membrane is tightly wrapped with fragrant rice, which is particularly convenient to eat. Bamboo used by Dai people for cooking and making tea is an aromatic glutinous rice bamboo in Gramineae. Its stem is about 5 cm thick, its bamboo joints are slender, and there is a fragrant bamboo film in the wall. When cooking in a bamboo tube, first cut off the fragrant and glutinous bamboo by sections, leaving a section as the bottom of the bamboo tube. Put glutinous rice or purple glutinous rice soaked for seven or eight hours in advance into a bamboo tube, pour some clear water, plug the bamboo tube with banana leaves or bamboo leaves, frame the bamboo tube and barbecue it on the fire. When the water in the bamboo tube is dry, put it flat and bake it slowly over and over again with slow fire. Soon the rice will be cooked. Eating this kind of bamboo rice is quite particular. First, scrape off the black skin on the surface of the bamboo tube with a knife, then pat the bamboo tube gently and repeatedly with the back of the knife to completely separate the bamboo skin from the sticky rice inside, and then cut several small holes in the mouth of the bamboo tube with a knife to peel off the bamboo skin one by one, so that you can eat a sticky rice wrapped in bamboo wall film. This kind of glutinous rice is fresh, clean, soft and delicious, and the fragrance of fragrant glutinous bamboo filaments is integrated with that of glutinous rice. It's really fragrant and delicious, and it's really mouth-watering, but it's hard to have a chance to taste it, because it's often just a delicious dish for Dai people to entertain guests. Making tea with bamboo tubes is slightly different. At first, it was the same. First, cut off the fragrant and glutinous bamboo pole in sections, leaving a section as the bottom of the bamboo tube. Then, put the tea into a bamboo tube and bake it slowly with slow fire. The fragrance comes out of the bamboo tube, rushes in with boiling water, and finally pours out the tea. This kind of tea is yellow-green, clear and bright, and full of fragrance. Savor it carefully, come through thick and thin, with endless aftertaste and refreshing feeling. 195 1 ethnic minorities in Xishuangbanna hosted Professor Cai, a famous botanist and founder of Xishuangbanna Tropical Botanical Garden, with bamboo rice. At that time, Cai Lao commented on bamboo rice: "The use of bamboo is unparalleled. First make a pot, then make a bowl, then make firewood, and finally make plant nutrients, which really makes local materials. "

Different flavors

Bamboo Rice

There are four kinds of bamboo rice: game rice, meat fragrant rice, black bean rice and yellow meat rice. One of the best is the game rice. Several kinds of game suitable for cooking game rice are quail meat, venison, pheasant, mountain pork, snake meat and yellow meat. Rice made of yellow meat tastes the best. Its characteristics: rice flavor, bean flavor, meat flavor or game flavor, rich flavor, full of Hainan Lijia flavor. The traditional food of Li nationality in Hainan is a kind of cooked food filled with rice and spices with fresh bamboo tubes. Li people are the same, mostly made in the wild in mountainous areas or baked with charcoal at home. Now it is improved by chefs on the basis of tradition, put on banquet tables, enjoys a high reputation and has become a famous flavor food in Hainan.