The Dai barbecue in Xishuangbanna is divided into three types: Bing, Bingwo and Bingya. With 3 different grilling methods, you can get 3 kinds of food with different colors, aromas and tastes.

(1) "Bing" is a net roasting method that does not add any ingredients and only uses soy sauce, salt, pepper oil, star anise powder, and lard as seasonings. It can be used to grill fish, chicken, and duck. and various meats. To grill the fish using the "merging" method, you need to cut it lengthwise from the back, remove the scales and gills, remove the internal organs, wash and filter the water, use salt and chili powder (if you don't like spicy food, you don't need to add chili powder), and marinate for 10~ After 15 minutes, flatten the fish body and hold it with bamboo clips. Bake it on the charcoal fire in the fire pit until it is cooked. Add a little lard and bake again for a while, then put it on the plate. This kind of grilled fresh fish is yellow on the outside and tender on the inside. It tastes pure, sweet and delicious.

Use the "joining" method to roast chickens and ducks. After removing the feathers, connect the chickens and ducks from the back, remove the internal organs, wash and drain, kill the heads and feet, and use only the legs of the chickens and ducks. and the body, apply salt, soy sauce, star anise powder, and chili powder, soak the slices for a while, flatten the chicken and duck bodies, clamp them with bamboo clips, bake them over charcoal fire until they are nine-mature, then smear the chicken bodies with lard , then slowly bake over low heat until cooked. Clamp it down and serve whole or cut into pieces. The chicken grilled using the "binding" method has a shiny yellow skin, fresh and pure meat flavor, and is fragrant and delicious.

Use the "joining" method to roast beef. Choose 300 grams of fresh pure beef. Wash and filter the water. Apply a little salt, soy sauce, and chili powder and rub it to make the seasonings penetrate into the meat. Use a clamp to clamp it. Bake the beef until it is no longer dripping, then smear it with lard. When it is cooked again, remove the meat and lightly hammer it with the back of a knife or a wooden mallet to loosen and break up the shredded meat. Then smear it with lard again. Bake the top portion until crispy, cut into shreds and serve on a plate. This kind of roast beef has silky meat, brownish red color and oily texture, crispy and delicious.

Recipe for grilled fish with lemongrass: Remove the scales of the fish, cut the back of the fish with a knife, remove the intestines and intestines, wash them well; chop the onion, ginger, garlic, green pepper and coriander into fine pieces, and mix with Mix the salt together; put the condiments into the fish's belly, close the fish's belly, tie it with two or three lemongrass leaves, clamp it with bamboo slices, and bake it on the hot coals. When eight is cooked, apply lard and continue baking for about 5 minutes before serving. This grilled fish is fragrant and crispy and can greatly increase appetite.

Lemongrass Roasted Chicken: Cut off the meat of a six-mature roasted chicken, beat it until soft and minced, mix it with onion, garlic, coriander, green pepper and other seasonings, then shape it into fist-sized pieces and smear it with lard. Tie with lemongrass, sandwich between bamboo slices and bake until fragrant.

(2) The "parallel nest" baking method requires adding more ingredients to the main ingredients, and wrapping the ingredients with the main ingredients for baking, so that the baked food can fully absorb the flavor of the ingredients. This roasting method can be used to roast livestock and poultry meat, and is more suitable for roasting game meat. Use the "Bianwo" method to roast beef. The roasting method is similar to the "Bian" method, but you need to use green peppers, green onions, coriander, kohlrabi, green garlic, fresh lemongrass, etc. as ingredients. When the beef is roasted until it is eighty-done, remove the meat pieces and tap them lightly with the back of a knife or a wooden hammer. When the shredded meat is loosened and broken up, spread the meat pieces out, chop the condiments into fine pieces, add salt and MSG and spread them on the meat. On top of the piece, wrap the ingredients in the meat, tie it with fresh lemongrass leaves, add reactionary lard and bake it again until cooked. This kind of wrapped roast beef has oily meat color and green toppings, red and green. The meat is fragrant but not crispy, the shredded meat is loose and tasty, with a strong flavor of ingredients, and the color is delicious.

The "nest-and-nest" method is very suitable for roasting fishy game. If you want to use it to grill bamboo rat meat, take 300~400 grams of fresh bamboo rat meat as the main ingredient, and use appropriate amounts of green onions, green garlic, kohlrabi, coriander, schizonepeta, green pepper or chili powder as ingredients. First, wash the green pepper, green garlic, and kohlrabi, chop them into pieces, and stir-fry until the aroma overflows. Add in minced green onion, coriander, schizonepeta, wild pepper powder, salt, and MSG and mix well. Bamboo rat meat is rubbed with salt, tied with lemongrass, and grilled until it is seven-mature. Then the meat is removed and bones are removed, the meat pieces are hammered and loosened, spread out, spread with ingredients, and rolled into meat rolls. Tie it with lemongrass and bake it with a clamp. When the ingredients are fragrant, add lard and bake over low heat until hot. Remove and put on a plate. Bamboo rat meat grilled in this way is brownish-red in color, loosely shredded, and has a red inner layer with green in it. The meat is fresh and fragrant without any fishy smell. It is rich in nutrients and is a folk delicacy.