The Dai family believes that eating sour hearts is refreshing and bright, which is conducive to digestion, and eating more acid can eliminate heat; eating sweet can increase calories and relieve fatigue; while eating spicy can enhance appetite and prevent colds and flus; eating raw can ensure nutrition, so the Dai family's recipes can be described as colorful, which can be divided into six categories: meat dishes, aquatic products, poultry and egg vegetables, mountain treasures, wild vegetables and other dishes. From the perspective of production methods, it can be divided into four categories: roasting, steaming, chopping and pickling. From the raw materials, its taste characteristics can be summarized into three words: sour, spicy, fragrant. Today I will introduce you to the authentic Dai cuisine, when the time comes, you can let go of eating meat that is not long, two words "cheerful".
1
Bamboo rice, hand pilaf
Bamboo rice and pilaf are another way to eat sticky rice. Bamboo tube rice is mostly found in dai flavor night market, freshly baked bamboo tube rice, which is mixed with fragrant peanuts, when eating along the cut bamboo strips to tear up to eat, with the aroma of peanuts, bamboo sweetness, rice is also wrapped in bamboo film is very delicious.
In addition to the most simple way to eat when the Dai family is busy farming, you can usually eat pilaf with roast chicken, grilled pork belly, roast pork face, dried pork, fresh cucumbers, bracken and other can be dipped in rice sauce or crab sauce are very delicious.
2
Sticky rice, pineapple rice
Sticky rice and pineapple rice are the most important staple foods in Dai, and one of the reasons why Dai is not easy to gain weight is also here. Listen to the locals, Dai family farmers are busy often early out of the late return, sometimes lunch can not be eaten, or eat whether it is full, coupled with the hot and humid weather in Banna summer, sometimes poor appetite will delay the farm busy, so glutinous rice becomes the best food, glutinous rice is difficult to digest, so whether it is eaten with mummy sauce or tempeh or made into sweet and delicious pineapple rice is the most full of food.
3
Dried rice
Dried rice is the most common type of breakfast in Pu'er and Banna regions of Yunnan, and it also appears on the Dai family table as a must-have dish for Dai flavor. In Kunming and other places in Yunnan, there are also people who call dried rice roll powder, or call it intestinal powder in the name of Cantonese people, but Xiaobian feels that this dried rice is still very different from roll powder or intestinal powder.
Jinghong's dried rice is finer than Kunming's roll powder, tougher than Guangdong's intestinal powder, the same are made of rice pressed, eating is also very different, in Banna, eating dried rice is very simple, boiling water, add broth, a spoonful of meat hat, a little coriander and green onions, salt vinegar, soy sauce are casual, a bowl of simple but in the dried rice is the source of power for a day.
4
Grilled fish with lemongrass
The Dai people of Xishuangbanna live on the banks of the beautiful Lancang River and are not only good at fishing, but also good at cooking. Dai lemongrass grilled fish is tied to the fish with local specialty lemongrass (lemongrass is a thatch spice grown in the subtropics, naturally containing lemon flavor, and has the effect of ventilating the stomach and awakening the brain), and the marinated fish meat plus the fragrant lemongrass tastes like a fragrant word. The smell alone can make you salivate. Grilled fish, rich in flavor, spicy and delicious, the meat is tender.
5
Skimming
Broadly speaking, this is synonymous with cold mixed meat with special ingredients. There are mainly cattle skimming, pork skimming (Dai called "Sadaru"), fish skimming (Dai language called "Basa"). These three kinds of skimming materials are different, the preparation methods are different, but the taste is very good, and it will be unforgettable to eat once. Ethnic minorities such as the Deang ethnic group of the Southwest Dai ethnic group like to eat, and now they have been Sinicized. Comparable to Guangxi sheep soup. Its production method is cumbersome and time-consuming to clean beef intestines, boiling bitter water and processing minced meat side dishes for half a day, and locals basically buy food. It is widely recognized that the baseball game (Nine Valleys) is the most authentic and authentic cattle sprinkler. Eat a strong stomach and strong bones to eliminate the fire, and those who are cold eat less. Sprinkling can be made into soup to eat, and there are bitter sprinkles and lemon sprinkles, bitter sprinkles are more authentic but the taste of bitter back to cool has the effect of clearing heat and detoxification, while lemon sprinkles taste sour and spicy taste, more easy to accept by the public, you can choose at will when eating.
6
Grilled meat platter
The Dai family is good at roasting, no matter what food is grilled is a delicacy, so the Dai family's roast chicken, grilled pork belly, roast pork face, etc. have become the best grilled food in the Dai family. Although these are all meat products, they are greasy to eat more, and it is refreshing and delicious to eat with fresh vegetables and sticky rice, but it is also easy to be full and cannot eat a lot, so this has also become another secret for Dai people who eat not fat.
7
Mummy
Mummy is a Dai word, which is actually what we often call pickles. It is made by boiling tomatoes over charcoal, peeling them, and mixing them with green onions, garlic, turnips, coriander, wild peppercorns, minced millet peppers, and salt. Usually, it is eaten with some fried food, but if you add a local sour fruit, the sour taste of the plant is even more delicious. Among the various pickles made by the Dai people, "Mumipa" (green vegetable sauce) is the most famous.
At present, in addition to The Popular Mimi in Xishuangbanna, there are also "Mummy Makman" (ketchup), "Mummy A" (sesame paste), "Mummy Collar" (peanut butter), "Mummy Ma" (olive green jam), "Mummy Pa" (fish sauce), "Mummy Buha" (crab sauce), "Mummy Sticky" (sour shoot sauce) and so on. These sauces are delicious with meat or vegetables.
8
Fried cowhide
It is common for ordinary people in other places to eat fried pork skin, but it is rare to fry the cowhide in cooking oil, but it is very common in Xishuangbanna. The cowhide processed by the Dai family is only as thin as chopsticks before frying, but after being fried in oil, it becomes as thick as a wrist, which is really strange. In the past, when there was a shortage of food and clothing, fried cowhide made the Dai family's diet colorful; today, it is still a delicacy used by people to entertain guests.
The raw dried cowhide from the cowhide market, which was first eaten by people, was burned over a charcoal fire. Now, the Technique of Making Cowhide by the Dai family in Xishuangbanna has improved, from flipping to frying. Fried cowhide has evolved into a traditional Dai cuisine and is deeply loved by people. The fried cowhide is crispy and delicious, and can be eaten with tomato sauce. It can also be boiled in three fresh soups.
9
Scoop chicken feet, scoop dry
"Scoop" is a unique food production process of the Dai family, using wooden barrels, not mallet beaten, which is accompanied by a variety of spices commonly used by the Dai family, what millet spicy, lemon and other unique Dai family cooking food is baked, not only chicken feet, dry bar can be made in this way, there are general dried rice, rice noodles can also be so, scooping can make the food more flavorful, each bite is full of delicious.
10
Bun burn
BaoYao, dai called "mo", is a special method of cooking food of the Dai people in Xishuangbanna. In this way, food is processed without pots and pans, and the natural green leaves - banana leaves or wood winter leaves (arrowroot plants) are used as cooking tools, the food to be cooked is wrapped in fresh leaves, and the charcoal fire of the fire pond is used as the heat source to cook the food. This method of bun roasting can process small dishes, fresh water, meat and so on.
11
Rotten dish omelette
Stinky dish omelette is a traditional dish of the Dai people. Belonging to the category of wild vegetable fried eggs, it is a dish cooked with some wild vegetable tips and eggs as raw materials, and the famous wild vegetable fried eggs, rotten vegetable fried eggs and Pali egg crisp.
When cooking, the old leaves of the choking stem are removed from the stinky vegetables picked from the mountains, the young pointed leaves are washed and cut finely, the egg juice is sharply mixed into the finely cut stinky vegetables, add an appropriate amount of salt, the MONOS glutamate is mixed into a paste, poured into a hot oil pot and fried into a cake shape, until it is cooked through, take out the cut pieces, and put the cake into a plate for food. This dish is round cake shaped, yellow and green in color, has a special atmosphere, soft and delicious, delicious and national characteristics.
See here, hungry!
If you travel to Dai Township,
Be sure to try these dishes!