The diet of the Dai people.

The Dai people in Xishuangbanna live on rice, especially glutinous rice. Many families live on glutinous rice. Most non-staple foods like sour taste and aquatic products. Dai people also like drinking, and sweet rice wine is a favorite drink for men, women and children. Rice wine bars are usually brewed by themselves.

Dai people still like to eat bamboo tube boards. The practice of bamboo tube rice is: dig one end through the rice to be packed with a section of bamboo or sweet bamboo. Most of the rice used to make bamboo tube handles is Lu Daoxiang rice or purple rice. After the rice is washed and soaked in water, it can be directly put into a bamboo tube, and then plugged with a semi-bamboo tube mouth with sill leaves, or wrapped with leaves and put into a bamboo tube. Put it on a warm fire and barbecue it. The rice will be cooked after the surface of the bamboo tube is burnt. After cutting, it will be a delicious bamboo tube rice. This kind of bamboo tube rice has a special flavor, which is called the Dai flavor delicacies. It is an excellent staple food for festivals or entertaining guests.

In addition, Dai people also like to eat rice noodles, sour bamboo shoots, pickled vegetables, fish, moss, frogs, bamboo maggots, sand maggots, bee pupae, acid ants and so on.

After meals, Dai people like to chew betel nuts. Many elderly people's lips and teeth are dyed deep red because of long-term chewing betel nut. "Chikoupu" mentioned in history books generally refers to this. Areca catechu is a traditional Chinese medicine with the function of invigorating stomach, and it is a common food for Dai people. It is also an indispensable gift for hospitality.

About the diet of Dai people

The Dai people in Xishuangbanna live on rice, especially glutinous rice. Many families live on glutinous rice.

Most non-staple foods like sour taste and aquatic products. Dai people also like drinking, and sweet rice wine is a favorite drink for men, women and children.

Rice wine bars are usually brewed by themselves. Dai people still like to eat bamboo tube boards.

The practice of bamboo tube rice is: dig one end through the rice to be packed with a section of bamboo or sweet bamboo. Most of the rice used to make bamboo tube handles is Lu Daoxiang rice or purple rice.

After the rice is washed and soaked in water, it can be directly put into a bamboo tube, and then plugged with a semi-bamboo tube mouth with sill leaves, or wrapped with leaves and put into a bamboo tube. Put it on a warm fire and barbecue it. The rice will be cooked after the surface of the bamboo tube is burnt. After cutting, it will be a delicious bamboo tube rice.

This kind of bamboo tube rice has a special flavor, which is called the Dai flavor delicacies. It is an excellent staple food for festivals or entertaining guests.

In addition, Dai people also like to eat rice noodles, sour bamboo shoots, pickled vegetables, fish, moss, frogs, bamboo maggots, sand maggots, bee pupae, acid ants and so on. After meals, Dai people like to chew betel nuts.

Many elderly people's lips and teeth are dyed deep red because of long-term chewing betel nut. "Chikoupu" mentioned in history books generally refers to this.

Areca catechu is a traditional Chinese medicine with the function of invigorating stomach, and it is a common food for Dai people. It is also an indispensable gift for hospitality.

Dai diet culture

The diet and diet structure of Dai people are determined by their living environment. Because of the heat, it tastes sour, spicy and bitter (cold), which can help to stimulate appetite, relieve summer heat, detoxify and sterilize.

There are many kinds of food. Except for the products grown in the garden and raised at home, all the products produced by rivers in Shan Ye seem to be edible. "All green things are vegetables and all moving things are meat" is a joke. Some exotic things, such as ant eggs, cicada pupae, flower spiders, bamboo maggots, sand maggots and mosses, have become the favorite food of the Dai people, which surprises outsiders.

The cooking methods of food mainly include roasting, steaming, frying, boiling, pickling, chopping and frying, with special emphasis on the preparation of condiments. The ingredients of baked goods must have citronella.

Citronella is an evergreen herb used to extract citronella oil, which is distributed in tropical valleys. When barbecuing, mix the seasoning with onion, garlic, ginger, pepper and salt. Is it stuffed into food or coated on the outside? After being wrapped with fresh citronella, you can have a barbecue, pouring oil on the way to prevent the skin from burning and the inside from being cooked. At the same time, the fragrance of citronella will penetrate into food with the oil.

The more famous ones are citronella grilled fish, roasted bamboo rats, roasted suckling pigs, roasted spiders and roasted bamboo shoots. Dai people like to drink soup every meal, and the common ones are "mixed vegetable soup", "sour bamboo shoot soup" and "pickled cabbage dry soup".

The so-called mixed vegetable soup is a variety of vegetables mixed with green peppers and sour soup, and the soup is hot and sour to stimulate appetite. The traditional mixed vegetable soup for entertaining guests must include wild plantain flower, spicy rattan, pumpkin flowers and so on. Cooking soup with sour bamboo shoots is a major feature of Dai cuisine, which is sour and spicy.

Among fried foods, fried dried Monopterus albus and fried cowhide are special. Dai women in Yuanjiang and Xinping catch eels in February, March, June and July every year, burn fresh eels on the fire until they are half-cooked, then remove the internal organs after washing the appearance, apply pepper noodles, pepper noodles and salt inside and outside, and dry them and store them.

Dai people like to eat glutinous rice food and make all kinds of Baba with glutinous rice. Dai people in Xishuangbanna often make "lion flowers" to entertain guests and worship Buddha during the Dai calendar New Year.

This kind of Baba is wrapped in wild banana leaves and steamed vertically in a retort, which is brown and fragrant. The Dai people in Yuanjiang area use a plant tuber called "Ma Cuiyao" to make Ma Cuiba.

Cold food is an appetizing home-cooked dish. Vegetables, fruits, ants, eggs, cicadas and other insects as well as raw meat, raw fish and raw blood can all be used as raw materials, and the ingredients include coriander, coriander, citronella, onion, garlic, wild ginger, wild pepper, green pepper, millet spicy, rice vinegar and so on.

The more distinctive cold dishes are blood curd, chopped raw, sashimi, sprinkled and so on. "Free and easy" is made of bitter bile of cattle. First, cook the whole bile, pour it into chopped beef liver and beef heart, and eat it with various seasonings. It tastes bitter and cold. Dai people in Xishuangbanna, Dehong, Gengma and other places like to eat, thinking that killing cattle without eating "skimming" means not killing, and it is also a flavor dish for entertaining guests.

Chopping raw beef is mostly to take fresh lean beef, cut it into thin slices, put it in a mortar until it is thick, and then pour it on a chopping board to chop it into meat sauce. In the process of chopping, a large number of spicy spices such as garlic, wild pepper and millet are added for sterilization.

During large-scale festivals, every household has to make chopped raw food to entertain guests. The producer of this traditional dish is male, and only men can eat it. It is thought that drinking alcohol by men can kill bacteria.

Dai people like sour, so pickled pickles not only taste hot and sour, but also taste the same as pork, fish, turkey and other meat. They taste fresh, sweet and sour, and their meat is very elastic. Dai people also like to use vegetables, fish, crab meat, tender cicada and wild ginger, garlic, onion and green pepper to make paste as dipping water for glutinous rice and other dishes, mainly including tomato sauce, peanut butter, green vegetable sauce, crab sauce, cicada sauce, bamboo shoot sauce, fish sauce and moss sauce.

There are many kinds of glutinous rice food in Dai family. Soak glutinous rice in a bamboo tube, stir-fry in fire ash, split and eat. It is soft and sweet, and it is a good thing to entertain guests.

In addition, there are flat zongzi, called "Midoso", which is a holiday food, mixed with brown sugar, egg yolk and sesame seeds to make Baba, called "Miboso"; "Millimeter" made by baking; Zongzi wrapped in banana leaves is called "Good Winter Gui". In the process of national development for thousands of years, the diet cooking of the Dai nationality is unique, forming a "Dai flavor" with food cultural significance.

Fried cowhide Dai people cook with cowhide, including pickled cowhide and fried cowhide, all of which are delicious food for drinking. The method is: cut the middle cortex of cowhide into strips, stew it with lard on low fire, take out the oil control when the leather surface is bright, and dry it in the sun for preservation.

When eating, slowly fry with lard, and then dip in tomato Mi Nan (Dai language, meaning sauce). This dish tastes crisp, spicy, sweet and has a unique flavor.

The special diet of Dai people

Rice and glutinous rice are staple foods. Dehong Dai's staple food is japonica rice, while Xishuangbanna Dai's staple food is glutinous rice. Usually, it is eaten immediately. People think that japonica rice and glutinous rice will lose their original color and fragrance only if they are eaten immediately, so they don't eat overnight meals or seldom eat overnight meals. They are used to pinching rice with their hands. All dishes and snacks are mainly sour, such as sour bamboo shoots, sour pea powder, sour meat and wild sour fruit; I like to eat dried sauerkraut. It is said that the reason why Dai people often eat pickled cabbage is that they often eat sticky rice food which is difficult to digest, while sour food helps digestion.

The meat every day is pigs, cows, chickens and ducks. They don't eat or eat less mutton. Dai people living in the mainland like to eat dog meat, are good at roast chicken and roast chicken, and like to eat fish, shrimp, crab, snails, moss and other aquatic products very much. Eating with moss is a unique flavor dish of Dai people. When cooking fish, most of them are made of sour fish or roasted citronella fish, in addition to making fish chop naan (that is, grilled fish and mashed into mud, mixed with coriander, etc.) ), fish jelly, grilled fish, eel with white sauce, etc. When eating crabs, they are usually chopped into crab paste with shell and meat to make rice. Dai people call this crab sauce "crab rice cloth".

What are the eating habits of the Dai people?

Most Dai people have the habit of not eating two meals, with rice and glutinous rice as their staple food. Dehong Dai's staple food is japonica rice, while Xishuangbanna Dai's staple food is glutinous rice. Usually, it is eaten immediately. People think that japonica rice and rice need to be eaten immediately without losing their original color and fragrance, so they don't eat overnight meals or seldom eat overnight meals. They are used to pinching rice with their hands. Migrant workers often eat fish meals in the wild. They make glutinous rice balls from banana leaves or rice, which can be eaten with salt, pepper, sour meat, roast chicken, Mi Nan (which means sauce in Dai language) and pine. All dishes and snacks are mainly sour, such as sour bamboo shoots, sour pea powder, sour meat and wild sour fruit; I like to eat pickled cabbage. It is made by drying vegetables, then boiling them in water, adding papaya to make the taste sour, then drying them and storing them. Put a little stir-fry or put it in soup when eating. This kind of sauerkraut is eaten almost every day by Dai people in some places. It is said that the reason why Dai people often eat pickled cabbage is that they often eat sticky rice food which is difficult to digest, while sour food helps digestion. The meat every day is pigs, cows, chickens and ducks. They don't eat or eat less mutton. Dai people living in the mainland like to eat dog meat, are good at roast chicken and roast chicken, and like to eat fish, shrimp, crab, snails, moss and other aquatic products very much. Eating with moss is a unique flavor dish of Dai people. The moss eaten by the Dai people is the moss on the rocks in the river in spring, preferably dark green. Tear it into thin slices after fishing, dry it and put it on with bamboo sticks for later use. When cooking, the thick ones are fried and the thin ones are roasted with fire. After crispy, crush them and put them in a bowl, then pour in boiling oil, add salt and stir, and dip the glutinous rice balls or bacon in it. It's delicious. Cooking fish are mostly made of sour fish or roasted citronella fish, in addition to making fish chop naan (that is, grilled fish and mashed with coriander and other seasonings), fish jelly, grilled fish, eel in white sauce and so on. When eating crabs, they are usually chopped into crab paste with shell and meat to make rice. Dai people call this crab sauce "crab rice cloth". Bitter gourd is a daily vegetable with the highest yield and consumption. In addition to bitter gourd, there is also a bitter bamboo shoot in Xishuangbanna, so there is also a bitter taste in Dai flavor. The representative bitter dish is a mixture of beef skin and cold dishes cooked with ingredients such as ox gall.

There are many kinds of insects in the hot and humid areas of Dai nationality. It is an important part of Dai food to make various flavor dishes and snacks with insects as raw materials. Insects that are often eaten are cicadas, bamboo worms, Okubo, terrapin, ant eggs and so on. Catching cicadas is every night in summer. When the cicada community is in the grass, its wings are soaked with dew and cannot fly. The women quickly picked cicadas on bamboo rafts and baked them in a pot to make sauce. Cicada sauce has the medical functions of clearing away heat and toxic materials, relieving pain and reducing swelling. Dai people generally like to eat ant eggs. They often eat a yellow ant that nests in trees. When taking ant eggs, drive the ants away first, and then take the eggs. Ants' eggs vary in size, some as big as mung beans and some as small as rice grains. They are white and bright, washed, dried and fried with eggs. They are delicious. They can be eaten raw or cooked. When eaten raw, they are made into sauces, and when cooked, they are fried with eggs. Commonly used sour fruit and bitter gourd.

Dai people are addicted to alcohol, but their alcohol level is not high. This is brewed by themselves, and it tastes very sweet. Tea is a local specialty, but Dai people only drink big leaf tea without spices. When drinking, just stir-fry on the fire until it is burnt, and drink it after brewing. Chew betel nut all day and mix tobacco and lime. Because of long-term chewing, the lips and teeth are black and the mouth fluid is like blood, which makes people feel beautiful. Pottery-burning industry is relatively developed, and food containers are mostly fired by women.

What is the diet culture of Dai people?

What are the dietary cultures of the Dai people?

Pickling, roasting, frying and eating raw-these are the outstanding characteristics of Dai cuisine cooking methods.

Let's say "curing" first. The most common are pickled sauerkraut, pickled bamboo shoots, pickled fish, pickled pig's trotters and so on. The most distinctive feature is pickled beef tendon: scrape the hair off the horn with boiling water, burn it with fire, soak it in cold water, and then cut it into strips and cook it (fire strips). Soak in rice-washing water for several hours, clean and dry it, mix with ginger, garlic, pepper, pepper, salt and other seasonings, and seal the jar mouth, and it will be cooked in half a month. Its color is milky yellow, its population is tough and soft, its taste is sweet and sour, spicy and salty, and it is a good wine.

Say "roast" again. Roast chicken with citronella is a flavor dish. Big maple grass, a specialty of Xishuangbanna and Dehong, is tied with tender chicken. The tender chicken is washed, filled with various seasonings, coated with animal oil and baked evenly over medium heat. Temperature makes the fragrance of seasoning spread from the inside out, and the fragrance of citronella permeates people's whole body from the outside in. The meat is crisp and tender, and the aroma is rich, which can't be imitated elsewhere. This is the real local flavor. Grilled fish, barbecue and barbecue.

Let's talk about "bombing". The most common fried food of Dai people is fried cowhide, which can be stored for a long time after being cooked, cut into strips and dried in the sun. When you eat it, fry it in cold oil first, and then fry it in hot oil after you take it out of the pot. That is to say, it is a kind of appetizer that is soaked, yellow, crisp and fragrant, and dipped in tomatoes, which can be described as five flavors. It is used to cook soup, similar to the "meat leaf" in mainland China. Visitors to Xishuangbanna and Dehong have never tasted fried cowhide. The most eye-opening thing is to fry the cicada's back meat: remove the wings and feet, cut the cicada's back with a knife, embed the minced meat in the seasoning, then close the cicada's back, tie it with a thin rope, and fry it in an oil pan until it is dark yellow, moist and shiny, and the meat is crisp. Take a sip of rice wine and slowly taste the fine products, which are both delicious and nutritious. Dai people say that the water in Xishuangbanna and Dehong is slightly alkaline, so eating fried food in this area will not lead to "hot and dry fire" in the body. This may not be unreasonable.

Raw food is a deep impression of Dai cuisine. Of course, pickled pickles called "Pasong" in Dai areas can be eaten without cooking. "Pasong" means "vegetable" and "Song" means "acid". The "very sour" pancreatic vegetables eaten in tropical bamboo buildings came at the right time. In addition, countless wild vegetables, such as camellia sinensis, Schizonepeta tenuifolia, Oenanthe javanica, spicy radish and Burmese kohlrabi, are often eaten raw with rice or other condiments. One of the best raw foods is chopped frog meat. Mix chopped frog meat with chopped onion, ginger, radish, pepper, pepper noodles and salt, then add a little lemonade and mix well. Scrape off the pigskin and bake it on the fire until the skin is milky white and slightly transparent, that is, take it out and cut it into thin slices and mix it with frog meat, which is fresh, sweet and crisp, which greatly increases appetite. Others, such as pork chops, raw steak, raw fish chops, raw red deer chops ... all meat can be chopped raw, and the essence is to pay attention to the freshness of meat. Different animals have different tastes. Eating raw meat was popular in ancient mainland China. For example, at Xiang Yu's Hongmen Banquet in the late Qin Dynasty, Fan Wei was "outraged" and ate a "raw and expensive" pig leg, which showed a bold and brave style. The Dai people are much more meticulous and elegant when chopping meat, which is probably related to the gentleness and peace of the Dai people. Japanese also eat sashimi dipped in mustard. Japanese scholars look for the root of culture by comparing with customs, and pay close attention to the Dai people's custom of eating raw meat. It seems that raw meat is not only a food production method, but also has some traces of historical and cultural heritage. In Xishuangbanna and Dehong, we also eat a kind of food that makes mainlanders stunned-"Sprinkle Skimming", which takes out the accumulated substances in the small intestine of cattle that have been digested by the stomach and mixed with intestinal juice and bile, squeezes out its dark green liquid, mixes it with chopped beef tenderloin, adds garlic, onion, pepper and other seasonings, and then eats it raw. It tastes cold, but it has an indescribable taste. The custom of eating raw still vaguely retains some vague birthmark of human childhood diet, but it is more refined.

It is particularly worth mentioning that there is a more primitive method between "fire cooking" and "stone cooking" in the cooking method of Bulang nationality in Xishuangbanna, which is the method of making pebble fresh fish soup: put clean pebbles in a fire pit into a container filled with clean water and fresh fish for the first time to keep the water boiling, and then put red-hot salt into the container to make fresh fish soup. After eating this dish, people have the feeling of crossing just visiting and going back to ancient times to eat. In the way of cooking hammer, human beings first cooked raw food without cooking, but they also carried the remains of food methods in the animal kingdom, and then they were cooked by barbecue and cooking people. Engels said: "the use of fire will eventually distinguish people from animals." As a result, it is said that the absorption rate of meat in the stomach has increased from about 23% to over 86%, and the sense of delicacy has greatly increased. "Stone cooking" appeared late, one is wet stone cooking, such as "pebble fresh fish soup" of Bulang nationality, and the other is dry stone cooking, that is, thin slate is used as heat conduction medium to process food. It is generally believed that after the appearance of metal utensils, the thermal conductivity of metal cookers has greatly increased, which makes "sleeve cooking" develop rapidly, and fried food becomes the representative, which is even later. Covering stains is a fermented food, from "fire cooking" to "stone cooking" and "sleeve cooking", which develops side by side with the passage of time. If we take a look, the dietary characteristics and cooking methods of Xishuangbanna and Dehong simply outline a general line of the history of cooking development. Urban banquets are exquisitely cooked and delicious, but they often lack the "root" charm of primitive simple diets. Xishuangbanna and Dehong inadvertently "kept their roots"-the roots of food culture, which is very interesting.

What are the specialties of the Dai people?

Dai's special cuisine includes Dai's steak, Dai's grilled fish, Dai's bamboo rice, Dai's fried cowhide and boiled fish with sour bamboo shoots 1. Dai's steak is a kind of food with unique flavor, and its main raw material is tripe.

Xishuangbanna Dai beef patties are special because of the unique seasoning it uses-something that has been mixed with gastric juice in cattle stomach but has not been digested and absorbed. It sounds incredible, but without it, cows can't be called cows.

2. Dai cooking fish and Dai village cuisine in Xishuangbanna. After the fish is processed, it can be fried, fried, steamed, boiled, roasted, salted and smoked with onion, ginger, garlic, Chili noodles, citronella, areca nut, wild coriander, salted fruit and millet spicy.

In particular, cooking fish, grilled fish, sour fish, raw fish and "smelly" fish with buns and bamboo tubes is the most distinctive. 3. Dai bamboo rice Yunnan Dai bamboo rice is a combination of rice and bamboo. It is a kind of flavor food with good color, fragrance and the most national characteristics.

It is a typical characteristic food in Yunnan ethnic cuisine, which is mainly popular in Xishuangbanna, Dehong, Pu 'er and Lincang. 4. Dai's fried cowhide Xishuangbanna's Dai's special accompanying wine food has a crispy taste and is served with tomato sauce. It is spicy and sweet and has a unique flavor.

5. Sour bamboo shoots are a famous dish of Dai people. Sour bamboo shoots are shelled and shredded with tender bamboo shoots unearthed in summer, and then pickled with salt and pepper for later use. They are usually cooked in a pot with chicken or fish.

What is the diet of the Dai people?

Daily diet custom

Most Dai people eat two meals during the solar eclipse, mainly rice and glutinous rice. Usually, they are eaten immediately. People think that japonica rice and glutinous rice will lose their original color and fragrance only if they are eaten immediately, so they don't eat overnight meals or seldom eat overnight meals. They are used to eating them by hand.

The dishes and snacks of Dai people are mainly sour, such as sour bamboo shoots, sour pea powder, sour meat, wild sour fruit and so on. I like to eat dried pickles (dried vegetables, boiled, dried and stored). Dai people often eat sauerkraut because they often eat sticky rice food that is not easy to digest, while sour food helps digestion.

Migrant workers often eat in the wild. Some rice contains banana leaves or rice, accompanied by salt, pepper, sour meat, roast chicken, special sauce and pine.

Dai people collectively offer sacrifices to Sherman twice a year, once before sowing to pray for a bumper harvest and once after the autumn harvest to express their gratitude and kill a cow or pig. Before everyone prepared a tribute to Sherman (Piman), Man Tao presided over the sacrifice. After reading the sacrifice, everyone had dinner together.

Dai special food

Sour meat

The traditional dishes of the Dai nationality are made of beef pickled and fried. It is characterized by a strong sour taste and can help digestion. The method is to clean fresh beef with rice washing water, cut it into large pieces, put it in a pot, add fresh pepper leaves, salt and rice, mix well, put it in a crock, pour white wine for compaction, cover it, seal the jar mouth with plant ash and mud, and marinate for one month. Shred the marinated beef and stir-fry it with the green garlic sprouts.

Huoshao fish

The traditional home cooking of Dai nationality is characterized by softness, tenderness, sweetness and original flavor. The preparation method comprises removing gills and viscera from fresh fish, cleaning, mixing minced onion, Jiang Mo, minced garlic, minced green pepper, minced green Jiang Ye, minced coriander, minced wild pepper, mint, fennel leaf, minced citronella leaf, minced tsaoko, monosodium glutamate, salt and cooking wine to make stuffing, filling into fish belly, folding the head and tail in half, and tying tightly with citronella.

Pickled cow head

Dai traditional home cooking. Its preparation method includes removing hair and hoof shells from the head and feet of cattle, cutting into pieces, boiling, removing bones, cutting into strips, soaking in rice-washing water for 3-4 hours, then taking out and washing with cold water, then putting wild pepper leaves, red pepper powder, ginger and garlic into a beef pot, adding salt and white wine, uniformly mixing and tasting, putting into a crock, compacting, covering and sealing, and obtaining the product after half a month. It can be steamed or fried when eating. This is a cold dish, with wine, crisp and sour, spicy and cold.

Suanjiao

In winter and spring, the sky is high and the clouds are light, and the wind is sunny. When you walk into the Dai village, it is easy to see a fruit tree that is particularly popular with local people-Zizyphus jujuba. Its tree is tall, its trunk is rough, its branches are sparse, and a string of brown hooked pods are hung on the branches. Zizyphus jujuba, also known as Zizyphus jujuba, tamarind, Luohuangzi, Meihua (Hainan), "Han Mu" (Dai language), Tianmukan and Tongxuetu, is a tropical and subtropical evergreen tree in Sumeriaceae, containing only Zizyphus jujuba 1 species, and there are two types: sweet type and acid type. Zizyphus jujuba likes hot climate, with an average annual temperature of 18? c-24？ C areas with annual rainfall of 500- 1200mm can grow normally.

Dai insect food

There are many kinds of insects in the hot and humid areas of Dai nationality. It is an important part of Dai food to make various flavor dishes and snacks with insects as raw materials. Insects that are often eaten are cicadas, bamboo worms, Okubo, terrapin, ant eggs and so on.

Catching cicadas is in summer. Every evening, when the cicada community is in the grass, the cicada's wings are soaked with dew and cannot fly. The women quickly picked cicadas into bamboo baskets and baked them in a pot to make sauce. Cicada sauce has the medical functions of clearing away heat and toxic materials, relieving pain and reducing swelling.

Dai people generally like to eat ant eggs. They often eat a yellow ant that nests in trees. When taking ant eggs, drive the ants away first, and then take the eggs. Ants' eggs vary in size, some as big as mung beans and some as small as rice grains. They are white and bright, washed, dried and fried with eggs. They are delicious. They can be eaten raw or cooked. When eaten raw, they are made into sauces, and when cooked, they are fried with eggs. Commonly used sour fruit and bitter gourd.

Daizu special drink

Dai people are addicted to alcohol, but their alcohol level is not high. This is brewed by themselves, and it tastes very sweet. Tea is a local specialty, but Dai people only drink big leaf tea without spices. When drinking, just stir-fry on the fire until it is burnt, and drink it after brewing. Chew betel nut all day and mix tobacco and lime. Because of long-term chewing, the lips and teeth are black and the mouth fluid is like blood, which makes people feel beautiful. Pottery-burning industry is relatively developed, and food containers are mostly fired by women.