The Water-Splashing Festival is about to be held here in Dehong. At that time, everyone can participate in the activities here, but don't forget the delicious food here besides participating in the activities! Then, today Xiaobian will tell you about the food here in Dehong!

boiled chicken with Lisu bamboo rice

This dish is a rare boiled chicken with Lisu bamboo rice, which can only grow once every few decades. With farm chickens, the boiled chicken with bamboo rice is a good food for Lisu women to replenish blood, and it is also a food for Lisu people to entertain VIPs. This dish is not only nourishing, but also has a strong drug effect, which has a good soothing effect and dietary effect on fatigue syndrome, gastrointestinal discomfort, obesity, constipation, premenstrual syndrome of women and so on. This dish is a signature dish that must be ordered at Moral Macro.

Dehong sea, land and air

A famous appetizer in Dehong was made by mixing three ingredients: small fish, cashew nuts, bee pupa, which was named "sea, land and air" by Dehong people.

Dai's family is bitter.

Dehong Dai's pie is very popular with local people of all ethnic groups. Even tourists from Beijing, Shanghai, Guangdong, Hong Kong and Macao feel unique and good after eating it. After arriving in Dehong, some people even asked for this dish by name.

skimming is made by chopping one kilogram of lean beef into meat sauce, boiling it in boiling water, boiling the bitter sausage of the freshly killed beef with water, filtering it with gauze for later use, cutting fresh leeks and fennel, squeezing out the water, and then mixing the beef sauce and bitter water with spices such as fragrant willow, salt, Chili noodles and monosodium glutamate, and serving.

the way to eat the pie is to dip rice noodles or shredded tripe and sliced meat in the pie and eat it. Sprinkle-skimming is a typical kung fu dish with exquisite workmanship, fresh materials, complete seasonings and time-consuming. Because of the bitter intestine water of cattle, it is not only rich in herbal nutrition, but also has the effects of clearing away heat and toxic materials and invigorating spleen and appetizing. It is a little bitter at first and sweet after eating again.

With the medicinal plant seasoning, skimming has become an excellent medicated diet. Stomach-heat, wind-fire, toothache, and various inflammations in the body can diminish inflammation, relieve pain and detoxify once or twice, and often prevent cancer.

Lemongrass is one of the favorite ingredients of Dehong Dai people. Lemongrass not only contains citral, but also has the efficacy of disinfection, sterilization and treatment of neuralgia and muscle pain, and it can improve digestive function, strengthen stomach and reduce fat. Grilled ribs with citronella is a national dish loved by the Dai people in Dehong.

This dish is delicious, with elegant grass fragrance and a long aftertaste. The smell of citronella makes many people who have tasted it forget about Dehong's Dai cuisine. Roasted ribs with citronella are a must-eat dish in Dehong.

De 'ang cold sour tea

The tea culture in Dehong Prefecture has a long history, and Dehong people, especially De 'ang people, are good at extracting the deeper taste of dishes with tea. Moral macro cold sour tea is a Dehong dish which blends tea and dishes perfectly.

burning pig

Dehong's burning pig has formed a unique national culture. Dehong's unique burning technique and dipping water with pickled vegetable paste, fish-flavored vegetables, coriander and millet spicy make it stand out in the burning series. In particular, the burnt pig in Yingjiang, Dehong, is the most sweet and delicious dish in Dehong ethnic banquet.

Dehong hand-grabbed rice

Dehong is the birthplace of hand-grabbed rice, and there are many kinds of hand-grabbed rice in Dehong, most of which are made from pure ecological dyed rice flowers. It tastes fragrant and delicious with a long aftertaste.

Dai's sour paella

is the most common and famous dish of the Dai people. It's ordinary because it's a home-cooked dish of Dai people, so ordinary that it can be given to guests for free in Dai restaurants. It is said to be a famous dish because in Dai areas, it is well known, well known and loved. Not only the Dai people love to eat, but also other ethnic groups living in Dai areas and foreign guests like it.

Dehong boiled dry bar

Roasted dry bar is made of fat yellow cattle, its lean and smooth fresh meat, and a variety of rare natural spices with heat-clearing and fire-reducing effects. It is made by charcoal burning and wooden hammer frying. The meat is soft, original, dry but not dry, delicious and not getting angry. It is the most distinctive flavor snack of Dai people.

Jingpo ghost chicken

Jingpo people have animistic religious belief in history, and ghost chicken is made by Jingpo people who sacrifice chickens to ghosts and gods, then slaughter them, cook them, cool them, shred them, and add chopped ginger, garlic, coriander, lemon leaves and other related ingredients in the wild, and add seasonings such as salt, monosodium glutamate and soy sauce. In the past, only Shanguan (the head of Jingpo people) and nobles could enjoy this dish. In order to eat this delicious food often, the clever Jingpo people brought the "ghost chicken" to the table and treated it as a good meal for the guests.

Achang handmade rice noodles

Handed rice noodles are not only the most traditional food of Achang people, but also their favorite food. When eating, you need to put a ball of rice noodles in your hand first, and then put the ingredients on the rice noodles to eat, hence the name "Handed Rice Noodles".

The "hats" of handmade rice noodles are very particular, including sliced roasted meat with skin (medium-cooked) and minced meat, plus Dehong pea powder, garlic, Hu chili pepper, Xiaomi spicy, peanuts, pork skin, pig liver, pig brain, rice sausage and so on. This traditional food of Achang nationality is also called "sour rice noodles" because Achang sour water made in a crock is its soul.

instant-boiled spicy millet platter

instant-boiled spicy rice is produced in Dehong, Baoshan, Lincang, Yunnan and the subtropical mountainous areas in northern Myanmar, with Dehong having the strongest spicy taste and the highest planting area and yield. It is said that the local ethnic minorities dried it and used it as seasoning. When eating it, just rinse it in the soup a few times and the whole pot of soup will be full of spicy taste.

Use it repeatedly until only the pepper stalks are left. Rinse hot hence the name. Locals call it hot-rinse, hot-rinse soup and spicy trunk. It belongs to the genus Capsicum of Solanaceae, and it is a variety of wild Millet Pepper. In Dai language, "Mamajiang Line" is mostly wild. Its yield is low, its adaptability to the environment is poor, and its requirements for soil, air and other growing environments are very high. Once it is planted in different places, it will be degraded.

is a rare pepper, which is only produced in some remote mountainous areas of mangshi among the five local counties and cities in Dehong Prefecture, and the quantity is very small. You, if you dare to eat one, I will completely serve you!

well, if you want to visit Dehong, don't miss these delicious foods!