1. Steamed chicken with banana leaves
Banana leaf steamed chicken is a traditional dish of the Dai people, the meat is tender and delicious, spicy and delicious. Preparation Method: Wash the slaughtered whole chicken, put it on the cutting board and pound it with the back of a knife, then add shallots, coriander, pepper, wild pepper, salt and other condiments, marinate for half an hour, and then wrap it with banana leaves, put it in the wood and steam it.
2. Mimi
It is a Dai word for various sauces, and its types include nearly 10 kinds of sauces, such as "Mummy Sauce" (crab sauce), "Mummypa" (vegetable sauce), and "Mumminaño" (sour shoot sauce). Usually the most common is "Mumipa" (vegetable sauce), the method is: a piece of the ground flowering and seeding of the green vegetables cut down, scooped and put into a jar for four or five days of marinating, when sour, remove the slag and pour the sour juice into the pot to cook, cook until the water is basically finished, take out the sun to dry. When eating, add salt, green onion, garlic, coriander, monosodium glutamate, chili pepper, mix evenly into the bowl, you can dip other fresh dishes to eat, you can also use glutinous rice directly dipped in. The taste is sour and spicy, and the meal is appetizing.
3. Porridge
The Hani people are called "Yama", and the main ingredients are chicken and rice; the ingredients are garlic, star anise, ginger, chili noodles, salt and so on. The method is: first scrape the chicken into small pieces, put it in the pot with the right amount of water, add salt to boil, boil the water in the pot and put in the washed rice and the appropriate amount of ingredients. Cook over high heat, wait until the chicken is cooked through, and the rice is thin and thick before eating. This is a must-have dish for hani people to receive friends and family.
4: Fry the pickled sour fish
A delicacy loved by the Kino people. When marinating fish, first wash the fish with water, remove the scales, remove the internal organs and fish head, and cut off the large ones. Then mix well with cooked rice, paprika and salt and fish, put it in a fresh bamboo tube with a fresh scent after half a minute, and press firmly by hand. The mouth of the bamboo tube is wrapped in banana leaves and sealed tightly. Pickle for half a month and then take it out and take it with your choice. When cooking, heat the oil pan and stir-fry the sour fish for five minutes.
5, vegetables
Wild vegetables are pure natural green food, which can be collected anytime and anywhere on the mountain and jinggou side, and there are many types. The most common of these are "Pa Wan" (water duckweed), "Pa Gu" (water bracken), "Pa Nu" (calla lily), "Pa Chonggong" (a small tree), "Pa Le" (a wild vegetable that grows by the river), and "Hai Ping" (a soup made from several specific wild vegetables). The most famous is the wild stinky dish, which is used to scramble eggs and cook broths. This dish smells foul, tastes good, and has a unique flavor.
6. Fried worm pupae
Fried pupae are also divided into fried bee pupae, fried rice dumpling leaf lu pupae (bamboo pupae, rice dumpling leaf lu pupa is a kind of pupae that grow and reproduce in young bamboo and young rice dumpling leaves). This dish simply sautés the newly acquired pupae in oil. The fried pupae are fragrant and rich in protein, delicious and rich in nutrients.
7. Pineapple rice
To make pineapple rice, you need a fresh pineapple and an appropriate amount of sticky rice. First of all, remove the petiole and the overly long pointed leaves of the pineapple, cut a piece of the pineapple with petiole as a lid, cut the pineapple flesh out, cut into fine cubes, and leave an empty shell; at the same time, the glutinous rice is soaked in water, washed and steamed, secondly, a ball of glutinous rice is mixed with the prepared pineapple meat, put into the pineapple empty shell, covered with the cut lid, put into the wood, steamed until the pineapple meat is cooked through and can be eaten.
8. Grilled fish with lemongrass
Lemongrass grilled fish, a famous Dai dish, the method is: remove the scales of the fish, cut from the back of the fish, remove the belly debris, put the onion, turnips, peppers, salt and other ingredients into the fish belly, bundled with lemongrass, put the wind and charcoal on the roast, and smeared with the right amount of lard, roasted or edible. The fish is crispy, tender, fragrant and has a unique flavor.
9. Milli glutinous cord
Milli glutinous cord is a kind of glutinous rice rice made of stone catalpa pollen and glutinous rice flour. It is generally eaten during the Dai New Year, which is equivalent to the Rice Cake of the Han People. The method is: the stone catalpa flowers are dried and finely ground, and the glutinous rice is soaked softly and finely, pressed into a dry pulp, and then the stone catalpa flowers are mixed with the glutinous rice dry pulp, brown sugar, sesame seeds, peanuts, etc., and the plantain leaves are wrapped one by one in rectangular packets, and finally steamed in the koshiki. This kind of rice dumpling tastes sweet and is very tasty.
10. Milli-collapse
The Dai language "milliper", which means bubble cake in Chinese, also belongs to glutinous rice processed into rice. It is done by soaking glutinous rice for about 10 hours and steaming it, then scooping it finely, mixing it with brown sugar, egg yolks and sesame seeds to continue scooping, and then kneading into dish-sized pancakes to dry and set aside. When eating, put the round cake on top of the prepared bamboo clip, bake on top of the charcoal, and exchange and flip the bamboo clip on the left and right hands until the round cake is heated and foamed to yellow. This bubble cake is sweet and crispy and eaten as a snack.