I want to ask what special food is there in Xishuangbanna, Yunnan?

Xishuangbanna Dai small waxy corn is a local characteristic corn variety, including yellow waxy corn, white waxy corn, white waxy corn and purple waxy corn. Small waxy corn is small, full and plump, pure in taste, sweet and delicious, with thin skin and no residue. It tastes good and has a good reputation. In particular, its unique sweetness and waxy fragrance are unforgettable.

2, purple rice dew

Purple rice dew is a cold drink made of purple rice, taro milk tea and crushed ice. Because of the hot weather in Banna, it is refreshing to eat in summer, which can relieve the heat and satisfy the hunger.

3. Special sour and cold salad

Cold salad is a local favorite snack, such as rice noodles, dry rice, cold noodles, bean jelly, papaya, mango, hot and sour sauce and so on. It is a mixture of various seasonings planted by local people and tastes sour and sweet. Coupled with homemade sauce, it has formed a delicious folk food, which has won the praise of local people. It is a delicious snack that can't be missed, and it is also a good medicine for hangover.

4. Grilled fish with lemon grass

Grilled fish with citronella is a grilled fresh tilapia dish which is deeply loved by local people and tourists in Xishuangbanna. Fresh citronella is used, and it is also an authentic traditional dish of Dai flavor. Because of its unique preparation method, unique seasoning and delicious taste, it is very famous in Dai cuisine and is an essential dish for Dai families to entertain VIPs.

5, pineapple rice

Pineapple rice is a unique delicacy of Dai people in Yunnan border. Pineapple rice is very different from ordinary rice. It has the unique taste of sweet and sour of subtropical fruit pineapple, and it is mellow and smooth with glutinous rice. It is also rich in vitamins and has high nutritional value.

6. Dai Baoshao

Bao Shao is a special cooking method of Dai nationality in Xishuangbanna. The food processed by this method does not need a pot. Natural green leaves such as banana leaves or kapok leaves (arrowroot plants) are used as cooking tools, fresh leaves are used to wrap the food to be cooked, and charcoal fire in a fire pit is used as a heat source to cook the food. This method can be used to process side dishes, fresh water and meat.

7. Dai sour meat

Dai people in Xishuangbanna are good at pickling sour meat, which is characterized by sour beef tendon and sour cow head.

Sour beef tendon is pickled with beef tendon (mainly beef tendon) as raw material. During the processing, oil, meat, mucous membrane and other impurities on beef tendon are removed, and pure beef tendon is cut into strips, boiled to a chewy degree, fished out, washed with cold water, drained and air-cooled. Mix with proper amount of salt, pepper, pepper, garlic cloves and Jiang Mo, put in a crock, seal and marinate, and eat the beef tendon when it becomes pure and sour. This dish is white and clean, refreshing and slightly sour, spicy and palatable, and it is a unique main course of local Dai restaurants.

8. Cook chicken with sour bamboo shoots and fish with sour bamboo shoots.

Boiled fish and chicken with sour bamboo shoots is a famous dish of Dai nationality in Xishuangbanna. Fresh bamboo shoots have been developed and have their own special sour taste, which is used to make fish. It masks the fishy smell of fish and has the fragrance and sour taste of bamboo shoots, which is very popular among Banna people. Sour bamboo shoots are peeled and shredded from tender bamboo shoots unearthed in summer, and then pickled with salt and pepper. This dish is sour, delicious and appetizing.

9. Roast trotters

On summer nights, as long as the taste is right, iced cups, night beer and various kinds of barbecues never lack popularity. I don't know when, the special roast pig's trotters joined the army of Banna barbecue food stalls. After a night of curing with materials, the pig's trotters are mature, fragrant and grilled. After baking for 10 minutes, the internal water does not lose, and it is fat but not greasy.

Bamboo Rice

Bamboo rice, also known as fragrant bamboo rice, is a kind of rice made of fresh bamboo rice filled with rice and spices, which is more than that cooked in the wild in mountainous areas or roasted with charcoal at home. Taking rice and meat as raw materials, put them into a fresh bamboo tube, add a proper amount of water, then block the mouth of the bamboo tube tightly with banana leaves, and then scorch the bamboo with charcoal fire. Bamboo-tube rice is a kind of food in A Dai, a kind of green food and ecological food with strong cultural connotation, a precious heritage of national civilization and a broad development prospect. Rice is cooked by stewing or steaming, but a special method of cooking with bamboo tubes is popular among the Dai and Jingpo nationalities in the border of Yunnan.

Skimming cattle

In the Dai area of Jinggu County, there is a famous dish handed down from ancient times for Dai families to entertain their guests, called Niu Sapi. Skimmed beef tastes delicate and delicious, with pure fragrance and attractive color. It has the characteristics of invigorating stomach, reducing fever and stimulating appetite, and is deeply loved by people. Tripe is a unique flavor food of Dai people. The main raw material is tripe (that is, tripe, which Han people call beef louver). Beef patties are special because they use a special seasoning, which has been mixed with gastric juice in the stomach of cattle, but has not been digested and absorbed. It sounds incredible, but without it, cows can't be called cows. The weather in Dai township is extremely hot, and beef offal has become an indispensable summer food for Dai people. When it's sultry, I often see a family sitting under the eaves eating cow skimming. The children wrapped a bag of banana leaves and ran out, eating and playing. Because tripe has the effect of clearing away heat and detoxifying, people who eat it often seldom get sick.

Dai flavor ghost chicken

This dish comes from the local Dai custom of killing chickens and offering sacrifices to ghosts in Xishuangbanna, Yunnan. The name of the dish sounds strange, but it tastes great! The fiery red pepper, rich garlic flavor and tender shredded chicken make this dish as colorful as neon lights at night, and its rich spicy local flavor immediately awakens the sleepy taste buds in summer.

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