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What are the specialties of Dai cuisine?

The diet of the Dai people is unique and full of characteristics. The sour flavor of Dai has become a wonder in the food culture of the Dai people. The Dai people believe that eating sour food can refresh the mind, brighten the eyes, and help digestion. Eating more sour food can relieve fever; eating sweet food can increase calories and relieve fatigue; eating spicy food can increase appetite and prevent colds; and eating more sour food can increase heat and relieve fatigue. If eaten raw, nutrition can be guaranteed. The Dai people also believe that the sour taste of Dai food should be sour and refreshing. For example, pickled pickled vegetables, pickled bamboo shoots, pickled fish, sour meat, boiled beef with sour papaya, boiled chicken with sour bamboo shoots, sour Pagong vegetables, pickled pickled vegetables, etc. are all distinctive pickled vegetables in Dai flavor.

The diet of the Dai people is unique and full of characteristics. In people's minds, sourness is often associated with the Dai people. It has become the eating habit of the Dai people not to eat without sourness. This is where the title "Sour Pai Yi" comes from. The Dai flavor that is famous for sourness has become a A wonderful flower in the Dai food culture.

The Dai people believe that eating sour food can refresh the mind, brighten the eyes, and help digestion. Eating more sour food can eliminate heat and relieve fatigue; eating sweet food can increase calories and relieve fatigue; eating spicy food can increase appetite. , to prevent colds; and eating raw food can ensure nutrition. The Dai people also believe that the sour taste of Dai food should be sour and refreshing. For example, pickled pickled vegetables, pickled bamboo shoots, pickled fish, sour meat, boiled beef with sour papaya, boiled chicken with sour bamboo shoots, sour Pagong vegetables, pickled pickled vegetables, etc. are all distinctive pickled vegetables in Dai flavor.

If it’s sweet, it’s surprisingly sweet. Dai people like to eat watermelon, cantaloupe, macangpu, pineapple, banana, mango, yellow pickle, etc. Sometimes they put sugar in these sweet fruits and serve them as dishes.

If you want it to be bitter, it must be bitter. Some dishes smell bitter and taste even bitterer, but the more bitter they are, the more flavorful they are, and the more bitter they are, the more they like to eat them. The Dai people regard bitterness as a refreshing delicacy to relieve summer heat. The main recipes include: fresh and delicious squid, beef sausage, fish sausage, as well as local unique water chestnuts, paxijie, mojili flowers, palangweng and so on.

If you want it to be spicy, it will be spicy enough. In the Dehong area, there are cupola spicy, millet spicy, elephant trunk spicy, flowered spicy, lantern spicy, etc., which can be said to be the king of spicy, and dishes cooked with spicy ingredients are also a major dietary feature of the Dai people. Spicy millet is an indispensable part of the dipping dish, and shredded beef, Nan Chunxiu, Ba Chun, and Rib Chun are all characterized by spicy food.

If you want it to be raw, it must be fresh and tender. The Dai people believe that eating raw food is delicious, delicious and comfortable. Raw pork, raw beef, raw venison, raw fish, raw ants, etc. are all among the delicacies.

In addition, the Dehong Dai people are also very particular about their cooking techniques, such as: roasting, deep-frying, pan-frying, boiling, cooling, steaming, etc., which can be said to cover all Dai-style cooking methods.

The grilled dishes include chicken, beef meatballs, beef floss, pork, carp and eel, all wrapped in a fragrant and pleasant mountain grass, with various spices and vegetables added to the roast. The taste is fresh and the meat is tender. , easy to chew, and the nutrients are basically retained. In particular, the eel is cut into thin slices and the beef meatballs are stuffed with tough grass roots, which makes people wonder what they are eating and whet their appetite.

The strangest and weirdest fried dishes are moss slices, sour vegetables, sour plantain slices, and cowhide strips. These are things that are never found in the Manchu-Han banquet, Sichuan, Guangdong, Su and Fujian cuisine.

It is fried like green pepper wrapped meat. The fried eggs are stinky steamed eggs, which are stinky but actually fragrant. There is a slight bitterness in the fragrance, which makes people think about it again and again. Cooked like sour bamboo shoots and chicken, it is really a simple, light and delicious delicacy that has both color, flavor and beauty.