Xishuangbanna is the main inhabited area of the Dai people, which is located in a tropical rain forest, where a variety of creatures are lush and complex, and a variety of plants and animals are widely viewed. This has become an adventure paradise for Dai foodies, with a variety of ingredients and a variety of cooking methods, so that outsiders can not only stimulate the taste buds, but also test their guts.
Some of the ten Dai flavor foods introduced by the editor may not be acceptable to everyone. But you may wish to use an open mind to taste or face these "delicacies". So let's look down. Rankings are in no particular order.
Fried moss
A Dai folk proverb says, "In March the moss shows its green head, and in April the moss is full of green rivers." Every year before the rainy season, the little girls of the Dai family tied small baskets around their waists and came to the rivers and lakes to collect moss. After washing, sprinkle with salt and dried ginger to make moss flakes. When eating, put the dried moss slices into the oil pan and fry them brown, and then eat them out of the pan. Fried moss is fragrant, crispy, and umami, making it a unique Dai style dish.
Fried bamboo maggots
The fried bamboo maggots of the Dai people are the most notorious insect dishes in The Tao. The appearance of bamboo maggots inevitably makes people have unclean associations, in fact, they are very clean - because they grow in sealed bamboo knots, feeding on the fragrant bamboo clothes in the upper layer of bamboo, which is not only fat, but also has a special fragrance, which is regarded as a treasure by the Dai people. The fried bamboo maggots are dipped in pepper and salt, and the taste is very similar to the small fried peanut rice, fragrant and crispy, in fact, it is very delicious!
Fry the newborn cicadas
When young Dai men and women are in love, they like to go to the river to catch newborn cicadas together, because they are often softly glued to the river beach, and when they are caught, they are a lot, and then fried and eaten after catching them. The taste of the fried newborn cicadas is said to be like prawns and rice, and it is also a bit like fried soft shell crab, which is fresh and sweet. Because at that time, it looked like it was freshly caught and fried, and Xiaobian did not have the courage to eat,
Dai BBQ
In the past, when the Dai people went out, the easiest way to cook was to grill meat, so they had a lot of barbecue food. Whether it is chickens, ducks, fish, pigs or freshly hunted beasts and birds, they all clean it up and string it up with bamboo branches, wrap it in lemongrass, and grill it on the fire, which is the most primitive way to eat it.
Modern times have improved these meats with chives, fresh peppers, garlic, ginger and other seasonings, wrapped in lemongrass, and then slowly roasted over a dark fire, the flavor is even more extraordinary. Nowadays, in Xishuangbanna, whether in the night market or in the streets and alleys, you can see stalls selling various barbecues, smelling for ten miles, and permeated with a deep Dai style.
Dai bamboo tube rice
Xishuangbanna is rich in fragrant bamboo, and the Dai people cut down bamboo stems to make bamboo tube rice (or fragrant bamboo rice). There is seasonality, usually from November to February of the following year, when the bamboo grows into wood. They put the glutinous rice into a fragrant bamboo tube and roast it over a slow heat. The glutinous rice used is white, purple and black, which are all local specialties. The finished product is fragrant, soft and creamy, and is especially delicious when eaten with Dai barbecue.
Dai cattle skimmed
"Skimming" cold mix of various meat foods. Beef skimming is cold mixed beef tripe, which is a famous dish that has been passed down from generation to generation for dai family banquet guests. Its cooking method is more special, using a special ingredient - this ingredient is indescribable, the cow's stomach takes out the initial digestion of the grass juice, plus the yellow, black, yellow and black color juice in the small intestine, which is the unique feature of this dish, without which it can not be called a cow skimmer.
It tastes bitter and spicy, but after chewing carefully, the aftertaste is long, and there is a coolness to relieve the heat. This dish also has medicinal food value, which can help digestion, stomach, cool down and dispel heat.
Banana leaf steamed chicken
Xishuangbanna is located in the tropics, and the banana trees grow very luxuriantly. The Dai people then pick the banana leaves, wrap the tender chicken and steam it, and make famous dishes such as "banana leaf steamed chicken", which is a more delicate dish. These dishes have a unique aroma due to the sweetness of banana leaves, and are also cooked with local wild coriander, which has long, flattened leaves like a tablespoon and a flavor similar to mint. Of course, chili peppers are also indispensable condiments, so clear, fresh and spicy are the characteristics of this Dai cuisine.
Fried bee pupae
At the night market food stalls in Xishuangbanna, you can often see the hive of the bee pupae hiding inside, which is used to make another famous dish, "fried bee pupae". Among them, the bee pupae of the great horse bee is of the best quality, but they only grow in the mountains, and they have to risk being stung by their noses and blue eyes to succeed, so they are very valuable. When people who like to taste new things come to Xishuangbanna, they must seize the opportunity to try the early.
Yellow ant egg soup
Yellow ant eggs are a local flavor snack. These large yellow ants, which only grow in Xishuangbanna, are said to taste like fin fish eggs and can be used for cold mixing, tomatoes for soup, or even for steaming wrapped in banana leaves. As long as you don't say broken, maybe you will eat it frequently and shout for another plate!
Fried cowhide
The Dai people dehair the cowhide, cut it into finger-width strips, fry it golden and crispy, and then eat it with pretzel and salt, which is a delicious snack. Another more advanced way to eat is to use fried cowhide with soy sauce, sugar, wine and broth to simmer shiitake mushrooms and cabbage hearts, and the finished product is fragrant and delicious, which is a big dish for hospitality.
This is the top ten flavor cuisine of the Dai people, after all, Xiaobian stayed in Xishuangbanna for a relatively short time, there should be other Xiaobian has not seen or tasted the food, well-informed friends, welcome to leave a message in the discussion area, share one or two. Thank you!