Resident of Xishuangbanna take Dai as the core, the kind of Dai vegetables enjoy the great fame alone in the style of cooking of Yunnan, Dai dish toast meat, aquatic products food, fact with polished glutinous rice for main, multi-purpose wild cultivated plant make the spices, have unique national styles. The most representative one is as follows: sour bamboo is boiled with the fish (chicken), fragrant cogon grass grilled fish, “secret in the south”,etc.. Hani vegetables do not inferior to Dai cuisine, there is ” its agate” (meat porridge), BaiWang (the dish cold and dressed with sauce), salt bajiao banana heart down, bajiao banana leaf wrap up to cook meat, bean powder burger soup, sparrow dried meat floss, sparrow meat paste, fried pupa, bee pupa sauce, Insert the rod grilled fish, Pi’s dish and crab in spring ,etc..
Blang has statement that ” does not eat the roast meat, do not include and taste the meat fragrantly”. So there are many things of the roast food. There are rat meat of roast mountain, turtledove’s meat, fish, pork, beef; In addition, Cobble fresh fish’s soup, crab is the loose, Crab’s meat is chopped raw, fried to spider, cicada sauce, make last fresh fish, tart flavor dish chopping crab meat (Sour meat, Sour fish, Sour bamboo) Banna table delicacies all in evening market, all a few national style food fill with everything, accord with the southerner’s taste most. At the night, visitors taste the flavor delicacy while viewing and admiring the night scene of Jinghong city, under the varicolored light, the table delicacies to the limit tasted will make you so enchanted by the scenery as to forget to return.
Xishuangbanna Cuisine:
- Sour bamboo boil chicken
It is Dai comparatively unique cooked food in line. Its way of doing things: Clean the sour bamboo with water, then it is well-done to put into the pan, and then put the prepared chicken into the pan with boiling, wait for chicken to boil then get out of the pan. Put condiments such as hot pepper, ginger, spring onions into the oil cauldron to make popular subsequently, and then quench the sour young chicken’s juice into the pan on the pan, can eat. Bad smell their sour and hot and delightful, taste unique, whet the appetite.
- Fragrant cogon grass grilled fish
Remove scale of fish, scratch with knife fish give a piggyback, remove the intestines belly incidental, clean; Cut the spring onions, ginger, garlic, green hot pepper, coriander thinly, is mixed and combs with the salt; Put the condiments into fish Belly, close up the fish Belly, tie well with the leaf of two or three fragrant cogon grasses, clamp with the bamboo slice, put on the live charcoal and toast. When 80% skillful, spread the lard, continue toasting for about 5 minutes, can eat. This kind of grilled fish has fragrant, crisp, fragile characteristics, can promote the appetite very much.
- Nanbi
It is Dai language referred to as to various sauce, among them have such nearly 10 kinds as “Nanbibu” (crab sauce), “Nanbinannuo” (Sour bamboo sauce) “Nanbipa”. The most common at ordinary times to “Nanbipa” (vegetable seeds sauce), its method is: cut down the Bloom of one head of green vegetables of seed, loaded into pot to salt down four or five days after pound detailed on the ground, remove slag when it is sour, pour sour juice into pan boil, boil moisture content of getting End basically, turn sour, take out and dry. While eating, add the salt, spring onions, garlic, coriander, gourmet powder, hot pepper, pound and mix and put the bowl into evenly, can eat directly with the glutinous rice too with other fresh dishes. The taste acid is hot, whet the appetite and go with rice.
- Sour ant egg
Every March and April is the season to Pulls out Sour ant egg, take shape ant and clean behind the other impurity sour ant egg that draw out. With water after frying batching such as hot pepper, garlic, salt yellow with the lard first, wait for water to boil, quench into the sour ant, boil and for 20 minutes, put into the bowl, then can have dinner. It tastes fresh and hot and delicious, there is special acid sweet taste, contain the abundant protein, it is Jino people’s delicacies of fondness.
- Meat porridge
Hani is called “Qianma”, main material is chicken, rice; the batching is garlic, octagonal, ginger, hot pepper, salt and so on. The method is: Blow, clean, cut light piece chicken first, put into pan, holds a litter water, boil with the salt, put into and wash clean rice and right amount of batching after water is turned on the pan. Burn and boil prosperously, after chicken very ripe, the rice can be eaten while becoming the rare thick form. This is an indispensable delicacy that the people of Hani received relatives and friends.
- The cobble fresh fish’s soup
It is a special of Bulang, fish’s soup is delicious and sweet, and has perfume of the burning stone. While making, fetch cobble and put in the pool river to get fire heat, put blazing cobble into pan with fill fresh water and fresh fish one by one, until make water seethe with excitement, put blazing salt lump, fresh fish soup boiled.
- Haonuosuo
It is one kind of glutinous rice cake make which with the stone Chinese catalpa pollen and Glutinous rice powder, Generally in Dai and make food at New Year, is equivalent to the New Year cake of the Han nationality. Its method is: Dry the rub stone detailed by Chinese catalpa flower, until polished glutinous rice bubble soft, rub detailed, pigeonhole, be thick liquid, do stone Chinese catalpa thick liquid, brown sugar, sesame, peanut, etc. mix and comb with polished glutinous rice, bag become small bag of rectangle one by one with bajiao banana leaf, put on rice steamer steaming, ripe with finally. This kind of Chinese cake tastes fragrant and sweet, very delicious.
- Fried moss
Moss in Dai language call “make a change” and “smash”, it is pulled from rivers and cleaned, processed the edible product doing one into the moss. Dai’s language of fried moss is called “changes Ying”, its method is: Pigeonhole moss pancake first, have detailed ginger block, salt, ink transfer into the ginger soup, become the dry piece moss after drying. While eating, with scissors cut to moss slice, become hand heavy light piece, throw into oil cauldron fry yellow to can pull out, regarded as a diet on the dining table. The fried moss is fragrant and fragile, also there is seafood, and it is peculiar Dai typical local dish.
- Haobeng
Dai language “Haobeng”, Chinese means steeps cakes; it was the polished glutinous rice that processed cake too. Its method is: Soak, 10 hours later polished glutinous rice first, pound detailed mixing, having brown sugar, egg yolk, sesame continue and pound, then pinch into a dish disc size pancake and dry for subsequent use. Place round cake on bamboo insert which already made, toast on live charcoal eat, Left and right hand hold one bamboo insert and deviation exchange, stir each other, until the fact that round cake heat foam to yellow each. This kind cake is fragrantly and sweetly and fragile, as the pastry to eat.
- The banana leaf steams the chicken
It is the traditional delicacy of Dai, the meat is tender and delicious, peppery and delicious. Preparation method: Kill good whole chicken and clean, get chopping block light to beat with the back of a knife blade, put spring onions, coriander, hot pepper, wild flower pepper, salt,etc. condiments, pickle for half an hour, and then wrap with the leaf of the bajiao banana leaf, put into the wooden rice steamer and steam and is ripe.
- Sour fish
It is a delicacy liking of Jino. At the salted fish, clean fish with the fresh water first, scale, remove viscera and fish’s head, the big one is cut off. Then mix the well done rice, chili powder, salt and fish thoroughly, pack into the fresh thick bamboo tube with fragrant breath half a minute later, and press really with hands. The thick bamboo tube mouth wraps and seals tightly with the leaf of the bajiao banana. Salt down for two weeks and ferment, take out, eat and take at the same time. Cook, get up hot oil cauldron, fry five minutes.
- Edible wild herbs
The edible wild herbs are pure nature green food, can get to the mountain and gather by the lush ditch whenever and wherever possible, there is a lot of kinds. The most common has “Pawan” (water duckweed), “Pagu” (water and brake tender leaf), “Panuo” (common calla), “Pachonggong”(one kind of tree), “Pale”(an edible wild herbs which plant beside the river), “Haipin” (with several particular edible wild herbs soup that make). The most famous one is the wild bad smell dish, use scrambled eggs, and boil the meat soup. This dish smells bad smell, taste fragrant, have a distinctive flavor.
- Pupa fried
Pupa fried divide into pupa bee fried, Fries in oil ZongYe Lu cocoon so on many kinds (Bamboo cocoon, ZongYe Lu Yong is one kind of cocoon which Tender bamboo and tender Zong leaf grows reproduces), this only need fried cocoon with oil, Fried pupa fragrant to assail the nostrils, contain abundant protein, delicious have abundant nutrition.
- Leaf steam pork
Raw materials have pork, spring onions, garlic, ginger, blue and green hot pepper, Chinese prickly ash powder, fragrant cogon grass, salt, etc… While making, pick the pork the peel, clean, mince, put in the basin; Cut the spring onions, garlic, green hot pepper well, form a small hang-up of fragrant cogon grass, put into basin, spread salt and Chinese prickly ash powder, mix with chopping the meat well, wrap up, succeed one by one small bag with bajiao banana leaf, put on rice steamer steaming familiar to can eat. Leaf make, steam meat to be soft and crisp and fragrant, have Chinese prickly ash perfume, very much delicious.
- Pineapple purple rice
It is with characteristic of Dai glutinous food. While making, should soak purple polished glutinous rice for seven to eight hours with water first, then wash clean, with chop detailed pork stir, evenly, the pineapple which prepares with the knife in its peak cuts a lid. Then draw the pineapple heart, put purple polished glutinous rice, covers and covering the ones that cut again, put into the rice steamer pan and steam and is ripe, when giving out captivating perfume, can eat. Its flavor is fragrant and sweet and delicious, there is efficiency of enriching the blood and moistening the lung.
- Bee pupa
All soil bees, yellow waist bee, white foot bee, dark bee, calabash pupa of bee, can adopt to eat. Fry food with oil usually, color golden yellow, fresh and fragrant and delicious, and go well with wine delicacy.
- Make and cook the fresh fish
It is the traditional famous dish of Blang, fresh and fragrant and available, delicious and delicious. Its preparation method: Cut fish open, clean, cut hot pepper, salt various condiments detailed to insert fish in the belly mix thoroughly, wrap by leaf with bajiao banana and then, seal under fire charcoal fire of pool, can eat after burn ripe.
- Salt ox’s foot muscle down
It is traditional in Dai a famous dish. Its raw materials are ox’s head, foot, the condiments has ginger, garlic, chili, wild flower pepper leaf, salt, etc… While making, wash clean head, foot, blow, cut down little pieces of ox, it is well-done to put into pan. Bone well-done head, foot, cut short and small strip, with wash rice water soak after the 3 hour spending cold water washing clean, strain and do. By cutting the thin chili, pounding thin ginger, garlic, mixing and combing with the salt, wild flower pepper leaf together, pack into the earthen jar and seal. It is can eat after half a month later. Flavor sour and fragrant, the texture is soft and soft, cool and delightful.
- Crab dumpling
Hani people shout “love turn on Jiale”. Method: Clean the crab hard shell, incidental, pound with the dish root of Pi in unison thinly, spill a little fresh water and mix with the salt, hot pepper thoroughly, rub with the hands into the thumb size meat ball with hands, put into the boiling pan and boil. This is cooked food that feasts need.
- Cake of the Yao nationality
It is Zongzi of the Yao nationality. Mix together with polished glutinous rice, lard, meat, until Zongzi leaf had to cut down make succeed round from mountain, Zongzi of long is about 10 centimeters, is named big BaBa again. Because tie the cotton rope or leather lines of olive relatively tight, so can keep longer time after boiling. The Yao nationality Duanwu and during other festival celebrations, the Yao nationality entertains guests and gives the food of relatives and friends.
- Fried cow hide
Its raw materials are cow hide and edible oil. Boil cow hide first make, blow Mao net, succeed half long and 2 wide several with knife, clean and dry it for subsequent use. While eating, quench the oil into to heat, then put the cow hide dried into oil that can be submerged in the cauldron of the cow hide, fried slowly, make the cow hide can be taken out while foaming, a little yellow. Such fried cow hide can go with wine to eat, can be used for putting the rice noodles, rice pieces too; it is Dai family that most like to down rice noodles food.
- Bamboo tube burns the meat
It is a famous dish of Hani. Its way of doing things is: Clean the meat to chop detailed, cut and mix condiments such as ginger, hot pepper, wild flower pepper, salt thinly thoroughly with the meat, then put into a thick bamboo tube prepared in advance, clog one tube of mouths with the leaf of the bajiao banana, can eat to burn to put into the live charcoal familiarly, taste is delicious, fragrant and suitable.
