Vinegar-flavored Shanxi, sweet Shanghai, hot pot-flavored Chongqing, snail powder-flavored Liuzhou...
Sour, sweet, bitter, spicy and salty, the taste of food is diverse, the vast territory of China, each province and city has a different dietary preference, love to eat and eat Chinese and even turn this preference into the unique taste of the city.
What is the taste of Xishuangbanna?
The taste of wildness, the taste of nature, the spicy taste of millet, the fragrance of coriander, the taste of lemongrass.
But these flavors will more or less add a "sour" taste.
The Dai family believes that the heart of eating acid is refreshing and bright, which is conducive to digestion, and eating more acid can eliminate the heat.
"No acid and no joy" has become a dietary habit of the Dai people.
The reason for the love of sour
In the summer heat, in addition to eating something cold and cold, we also have a special taste for sour foods.
Acid dodre
Xishuangbanna is a typical tropical climate, year-round winterless, enough to stimulate the taste buds of the sour dish is undoubtedly an excellent choice for locals, delicious and appetizing.
Sour papaya
In addition, the staple food of the Dai people in Xishuangbanna is glutinous rice, which is not easy to digest, while sour foods help digestion.
Sticky rice
There is another theory that the Dai people mainly live in the southwest of Our country, and in ancient times, it was very inconvenient to use salt in these places, because the state was very strict about salt.
Mengyuan Wonderland
In the absence of salt, people often stimulate the taste buds with heavy things such as sour and spicy to achieve the same effect as salt.
Cold mix of mangoes
The Dai people also believe that the sour heart is refreshing, helps digestion, has the effect of relieving heat and relieving heat, and takes acid as the crown of delicious taste in Dai taste, and each meal is free of acid and does not eat.
Over time, the Dai developed an acidic eating habit.
Dai "sour" dish
Sour steak, sour shoot fish, sour papaya boiled beef, sauerkraut boiled tofu, etc., there is no "sour" taste, the Dai family is not fragrant and sleep well.
Banna water pickles
Dai people's sour vegetables can be divided into cold mix of acids and pickled acids, cold mix is mainly used in "scoop", sour mainly from lime, the method is relatively simple; and pickled acid is relatively complex, in many sour dishes, Dai family pickled acid can be said to be the most unique, of which sour fish is the most representative.
Pickled sour fish
Sour fish is directly marinated with raw fish, after the fish is processed clean, add peppers, garlic and other spices, stir evenly, put into a well-sealed jar to marinate, before sealing, you also need to add a small amount of liquor, in the summer, pickling for 2-3 days can be opened to eat.
epilogue
Sour, bitter, sweet, spicy, salty are the five tastes of ancient times, different places have different dietary preferences, which are people in addition to relying on the mountains to eat the mountains and the sea to eat overseas, in order to conform to the natural environment and form a dietary habit.
Mengyuan Wonderland Chengzi Village
In the rainforest feast of Mengyuan Wonderland, in addition to staple foods and snacks, sour vegetables account for one-third.
The dishes of the rainforest feast are selected from local Dai specialties, the ingredients are taken from the original ecology, and cooked according to the traditional Dai method.
If you want to taste the most authentic Dai cuisine, come to Mengyuan Wonderland and try a rainforest feast.