Introduction to Dai cuisine

The cuisine of the Dai people is representative of the local characteristics of Yunnan. They usually like to eat hot and sour food. They like to eat lighter and appetizing dishes. So how much do you know about Dai cuisine? What are the special delicacies of the Dai people? Come and take a look below with me!

1. Pineapple rice

Pineapple rice, also called pineapple rice, is a special delicacy of the Dai people. It is nutritious, rich in vitamins and protein, and helps improve memory; It is cute in form, rich in color, sweet and delicious, and is very popular among diners.

2. Dai-style glutinous rice dumplings

Mengding glutinous rice is wrapped and steamed with wild sweet potato leaves. Served with Dai handmade brown sugar syrup. Sweet, waxy, fragrant, and satisfying.

3. Boiled Chicken with Sour Bamboo Shoots

Boiled Chicken with Sour Bamboo Shoots is a typical Dai dish. Rinse the sour bamboo shoots with water to remove the sour smell, then put them into the pot and cook them thoroughly. Then put the prepared chicken into the pot and cook them together. When the chicken is cooked, take it out of the pot. It tastes sour and spicy, has a unique taste and has an appetizing effect.

4. Dai-style sour meat

The Dai people in Xishuangbanna are good at pickling sour meat. The most distinctive pickled sour meat is sour beef tendon and sour beef head and feet. Sour beef tendon is pickled with beef tendon (mainly tendon). During processing, the oil, meat, mucous membrane and other impurities on the beef tendon are removed, the pure beef tendon is cut into strips, cooked until it is chewable, taken out, washed with cold water, filtered, and left to cool. Mix with an appropriate amount of salt, chili pepper, wild pepper, garlic cloves, and minced ginger, put it in an earthen jar and seal it for marinating to make the beef tendon form a pure sour taste before eating. This dish is white and clean, refreshing, slightly sour, spicy and delicious. It is a unique main dish in local Dai restaurants.

5. Dai grilled fish

Dai grilled fish is Dai grilled fish. Most of the Dai villages in Xishuangbanna are adjacent to large and small rivers. Both men and women of the Dai people like to catch and eat fish, and there is a saying that there is no feast without fish. After the fish is cooked, add onions, ginger, garlic, chili powder, lemongrass, betel nut greens, wild coriander, salt baguo, and spicy millet. It can be fried, fried, steamed, boiled, grilled, pickled, or smoked. In particular, the cooking methods and flavors of baked fish, grilled fish in bamboo tubes, grilled fish, sour fish, minced fish, and "stinky" fish are the most distinctive. It has two characteristics: first, the fish is sandwiched with locally grown green bamboo slices and grilled over an open fire, so it has the aroma of barbecue and the fragrance of bamboo; second, the dish uses lemongrass and coriander that are abundant in the tropical rainforest of Xishuangbanna , so it has a peculiar fragrance of lemongrass. Its most distinctive feature is that the fish maw also contains Dai's special sauce - "Tomato Nanmi".

6. Thin soybean flour

Grind peas to make flour, add water to make a thin soybean flour soup, pour it on a bamboo utensil to dry to make soybean flour flakes, and then fry it. Yellow crispy skin; make a pot of thin bean flour soup, add chili, coriander, etc., and then dip the bean flour slices into the bean flour soup.

Full of bean flavor and crispy bean skin!