Xishuangbanna has a humid climate, warm weather all year round, and many animals, especially naughty and cute elephants. It is a popular tourist attraction, especially the annual Water Splashing Festival, which attracts many tourists to experience it. In addition to its unique geographical advantages and rich tourism resources, the food here is also influenced by neighboring countries. It likes sour taste. Come with me to see what it has to offer!

Peacock Banquet

The Dai Peacock Banquet is well-known in Yunnan. It is the best delicacy for Dai people to entertain friends and one of the best choices for entertaining friends from other provinces. It consists of more than ten to twenty kinds of snacks, depending on the number of diners, generally including: fried pork ribs, fried locusts, fried bamboo worms, fried swarms, fried sweet bamboo shoots, grilled fish, grilled pig skin, grilled pork belly, fried intestines, ghost Chicken, grated beef balsamic, shredded ginger mixed with chicken berries, fried bamboo worms, mashed potatoes, cold acanthopanax, baked tofu, fried bananas, egg plantain flower cakes, Pauluda, steak and so on.

Pineapple rice

Pineapple rice looks very tempting, and the whole pineapple looks very cute. The method is also very simple. First, soak the purple glutinous rice for 7-8 hours, cut a lid on the top of the pineapple, remove the heart of the pineapple, add the glutinous rice, cover the pineapple and put it in a pot to cook until you smell the aroma. , you can open the lid and eat. It tastes a bit sweet and has the effect of nourishing blood and moisturizing lungs.

Dai-style steamed buns

Chop the pork finely, mix with chopped green onion, ginger, coriander, wild pepper, garlic, green chili and salt, and divide into pieces For each portion, put a piece of lemongrass leaf (formed into small knots), wrap it with banana leaves, put it in a steamer and steam it before eating. Extraordinarily soft and tender. Dai-style steamed buns are a special cooking method of the Dai people. It does not use pots, but uses natural banana leaves as cooking tools. The ingredients to be processed are wrapped in them and tied tightly with lemongrass, and then grilled in a charcoal fire pond. Eat cooked or steamed. Dishes made using this method will not lose flavor, nutrition, and have unique national characteristics.

Lemongrass Roasted Chicken

The roasted chicken in Xishuangbanna is spicy, delicious and very popular. Wash the slaughtered chicken and bake it on the charcoal until it is six-mature. Then remove the meat, beat it soft with a pounded salt stick, and pound it into pieces. Mix together the pre-cut and mixed onions, garlic, coriander, green pepper, salt, etc., shape it into a fist-sized lump, tie it with washed lemongrass, pick it up with bamboo slices, and place it on the hot coals Bake on top.

Pound the chicken feet

Place the chicken feet in a stone mortar and mash them with fresh peppers, tomatoes, lemons, salt, sugar, MSG, fish sauce and other condiments. Use a stone mortar to pound the chicken feet. Grind into paste. The chicken feet are sour and spicy, and paired with a small bottle of beer, it tastes delicious.

Roasted _ Suo

A kind of glutinous rice cake made from alfalfa pollen and glutinous rice flour. Xishuangbanna calls it Roasted _ Suo. It is equivalent to Han Chinese rice cake. The taste of this kind of cake Sweet and very tasty. The method is as follows: dry the catalpa flowers in the sun, grind them finely, soak the glutinous rice until soft, grind it finely, and press it into a dry slurry. Then mix the catalpa flowers with the dry glutinous rice slurry, brown sugar, sesame seeds, peanuts, etc., and wrap them one by one in banana leaves into a rectangular shape. The small bag is finally steamed in a steamer.

Fire-roasted beef ganba

Dai-style beef ganba is roasted and beaten with a wooden mallet to loosen it, then torn and eaten with your hands. This type of ganba is chewy and fragrant.

Bitter bamboo shoots dipped in "Nanmi"

Bitter bamboo shoots are a favorite vegetarian dish of the Dai people. The most important thing to eat when eating bitter bamboo shoots is the condiment. People call this condiment "Nami". Nanmi is made from vegetables, tomatoes, bamboo shoots, peppers, fish, eels, peanuts, etc. It is relatively simple, and the most common one is Nanbi made with tomatoes. When eating, just dip the cooked bitter bamboo shoots in "Nami" and you can eat it.

Sour Ant Eggs

March and April are the best seasons to pick out sour ant eggs. Remove the formed ants and other impurities from the sour ant eggs and wash them. First, fry the chili, garlic, salt and other ingredients with lard, then add water. When the water boils, pour in the sour ants, cook for 20 minutes, put it into a bowl, and you are ready to eat. It tastes spicy and delicious, has a special sweet and sour taste, and is rich in protein. It is a favorite delicacy of Jinuo people.

Fried bee pupae

Fried bee pupae are taken from big trees or soil in the virgin forest. They are fried yellow with cooking oil and eaten with pepper and salt. . Fried bee pupa is high in protein, extremely nutritious, and fragrant and delicious. It is a rare Yunnan delicacy.

Lemongrass grilled fish

Lemongrass grilled fish is also a classic Dai flavor dish. Generally, the washed fish is first wrapped in fragrant lemongrass, then grilled over a fire, and smeared with an appropriate amount of lard. The aroma will be permeated when grilled, so that the grilled fish will be fragrant, crispy, and delicious. . Lemongrass grilled fish is the most authentic and traditional Dai-style delicacy. Due to its unique cooking method, unique spices, freshness and deliciousness, it is very famous among Dai-style dishes and is an indispensable dish for Dai people to entertain distinguished guests. Lemongrass is a spice that grows in tropical areas and is one of the commonly used condiments in Dai flavor.

Fried beef skin

Fried beef skin is as white as jade, crispy and delicious. Its raw materials are cowhide and cooking oil. When making, first boil the cowhide, shave the hair, cut it into several pieces half a foot long and 2 inches wide with a knife, wash and dry them for later use. When ready to eat, pour the oil into an iron pot and heat it, then put the dried cowhide into the oil pan that can submerge the cowhide, and fry slowly until the cowhide foams and becomes slightly yellow, then take it out.

Bamboo tube rice

Bamboo tube rice is made with fragrant bamboo, a specialty of Banna, stuffed with purple glutinous rice and peanuts and baked. The fragrance of glutinous rice and the natural fragrance of fragrant bamboo are blended together. The method is as follows: first cut the fragrant bamboo into two sections, dig a hole in the bamboo section at one end, put the washed glutinous rice into the fragrant bamboo, add some water, then plug the hole with bamboo leaves, and put it in. Just grill it on the charcoal, and the cooked bamboo tube rice will be filled with fragrance.

Steamed Chicken in Banana Leaf

It is a traditional delicacy in Xishuangbanna. The meat is tender and delicious, spicy and delicious. Preparation method: Wash the whole slaughtered chicken, place it on the cutting board and pound it lightly with the back of a knife, then add onions, coriander, peppers, wild pepper, salt and other condiments, marinate for half an hour, and then wrap it in banana leaves. Steam it in a wooden steamer.

Wild vegetables and delicacies

Wild vegetables are pure natural green food. You can collect them anytime and anywhere in the mountains and Jinggou. There are many kinds. Among them, the most common ones include sophora, water bracken, calla lily, and acanthopanax. The most famous is wild greens, which are used to scramble eggs and make broth. This dish smells bad, tastes delicious, and has a unique flavor.

Pickled sour fish

A favorite dish of the ethnic minorities in Xishuangbanna. When marinating fish, first wash the fish with clean water, remove the scales, remove the internal organs and fish heads, and cut off the large ones. Then mix the fish with cooked rice, chili powder and salt. After half a minute, put it into a fragrant fresh bamboo tube and press it firmly with your hands. The mouth of the bamboo tube is wrapped in banana leaves and sealed tightly. Marinate for half a month and then take it out to eat. When cooking, heat the oil pan, add the sour fish and stir-fry for five minutes.

Fried moss

Moss, yes it is moss. Fried moss is a very popular delicacy in Xishuangbanna. The Dai people fish the moss back from the river, rinse it and dry it in the sun. They add seasonings and make it into cakes. They are often fried when eating. It has a refreshing and moist taste, and has a cooling and detoxifying effect.

Bamboo tube roasted pork

Bamboo tube roasted pork is a traditional dish of the Hani people in Xishuangbanna. 0.4-0.6 meters, with a bamboo knot left at one end. The meat cooked with this green bamboo has a natural bamboo aroma and a unique flavor.

Marinated beef hamstrings

Marinated beef hamstrings is a traditional dish of the Dai people. Boil the beef head and feet, remove the bones, cut them into short strips, and soak them in rice water. After 3 hours, wash with cold water and drain. Mix finely chopped red pepper, minced ginger, garlic, salt, and wild pepper leaves, then put it into a crock pot and seal it. It can be taken out and eaten after half a month.

Pebble fresh fish soup

Pebble fresh fish soup is a delicacy of the Blang people. The food of the Blang people is very interesting. They can adapt to local conditions and use local materials. Pebble fish soup is a classic example. Dig a hole on the beach, lay a few layers of banana leaves in the hole instead of an iron pot, put the freshly caught river fish and clean water into it, heat the pebbles in the river on the fire pit, and then throw the hot pebbles into the pit. . In this way, a pot of delicious fish soup is ready. This kind of fish soup is delicious and has the dry aroma of burning stones, giving it a unique flavor.