Specialties of the Dai people

The specialties of the Dai people are as follows:

1. Bamboo Rice

Bamboo rice is a representative specialty of the Dai people's cuisine in Yunnan, and it combines the aroma of _ rice and the aroma of the green bamboo in one, which is the best color and flavor, and the flavor food with the most national characteristics. Bamboo rice has a unique flavor, and in the verdant bamboo joints, the aroma is wafting, the texture is soft, and the taste is excellent.

2, lemongrass grilled fish

Lemongrass grilled fish is a specialty of the Dai ethnic group, with the local growth of green bamboo slices clamped fish, roasted over an open fire, so both the aroma of roasted meat, but also the fragrance of the bamboo, ate still want to eat.

3, fried moss

Fried moss is a traditional dish of the Dai people, moss from the river to fish out and wash, processed into dried moss tablets of food. When eating, use scissors to cut the dried moss into small pieces as big as the palm of your hand, throw it into the frying pan and fry it, then you can fish it out and use it as a dish on the table.

4, sour bamboo shoots boiled chicken

Sour bamboo shoots boiled chicken is a more unique dish of the Dai ethnic group, the sour bamboo shoots with water to bleach the acidity, and then put into the pot to boil through, and then ready to put the chicken into the pot with the boil, to be chicken after cooking pot, and then add chili peppers, ginger, green onions and other condiments, can be eaten.

5, pineapple purple rice

Pineapple purple rice is a glutinous food with Dai characteristics, the purple glutinous rice soaked and washed in and chopped pork stirred evenly, the prepared pineapple heart into the purple glutinous rice, and then cut off the cover cover into the retort pot steaming, when the attractive aroma, can be eaten.