Located in the southernmost part of Yunnan, Xishuangbanna is located on the northern edge of the tropics, with a tropical monsoon climate, connected to Laos to the southeast and Myanmar to the southwest. Xishuangbanna Prefecture mainly lives in 13 ethnic groups mainly dai, and the special geographical environment, ethnic composition and climatic characteristics have created a special dietary situation in Xishuangbanna - green is all vegetables, and all moving is meat. This article will introduce you to the green bamboo in Xishuangbanna, and how the local people full of wisdom are cooked.
Bamboo is a treasure in the green treasure house of Xishuangbanna. In Xishuangbanna, every mountain, every valley, and every village has green bamboo growing. The Dai people living on this land are accompanied by bamboo, and they cannot live without bamboo and eat bamboo. People build bamboo buildings with bamboo, weave tables and chairs with bamboo, weave baskets and baskets, eat bamboo shoots, use bamboo utensils, and also use bamboo to cook tea, cook, and cook soup instead of bamboo pots, creating a unique flavor of "bamboo flavor" food.
Dai bamboo building
<h1>A classic dish cooked with bamboo as a cooker</h1>
Bamboo rice with a unique flavor
Bamboo tube rice is a flavor food baked by the Dai people of Xishuangbanna with fresh bamboo tubes as cooking utensils. This kind of food is divided into two kinds: ordinary bamboo tube rice and glutinous rice fragrant bamboo rice. Ordinary bamboo rice is rice cooked in the mountains by people who work in the fields and hunt in the mountains, using ordinary wild bamboo as a "pot". Most of the people who hunt in the mountains only bring rice and salt, and rarely bring pots and pans and cooking utensils. When cooking on a fire, cut down a fresh bamboo tube on the spot, put the rice in the tube and add spring water, put it on the edge of the fire and cook it, or directly put the bamboo tube in the fire and cook it. After the rice is cooked, the bamboo tube with rice is cut in half or quadrums, and one person holds half of it and eats it. The bamboo tube is both a "pot" for cooking rice and a "bowl" for eating rice. Placed by the fire to bake bamboo rice, bamboo tube will not be scorched by fire, rice has both the smell of baked food, but also the unique fragrance of bamboo, eat a unique flavor.
Ordinary bamboo tube rice
Fragrant bamboo sticky rice, known in Dai as "Milli Lan", is grilled with a different kind of green bamboo - "Buried Milli Lan" for cooking utensils. The diameter of this kind of bamboo is generally about three or four centimeters, the length of the bamboo joint is more than 40 centimeters, and the barrel is stained with a thick layer of white bamboo. This kind of bamboo, originally a wild wild long, no one knows what kind of bamboo it is. Later, an old man who lived in a shack to guard the dry rice accidentally broke the clay pot that was cooking, and for a while he could not find anything suitable for cooking, so he had to cut a few wrist-thick young bamboo from the only bamboo on the edge of the ground as a "pot" to cook. When the rice is cooked, it emits a pungent aroma. The old man peeled off the bamboo skin, only to see that the rice had become a rice pillar wrapped tightly in white bamboo, which was both fragrant and soft. Snow-white bamboo rice, emitting a fragrant aroma of sticky rice, soft and delicious, better than any rice. Because the rice baked by this bamboo is extremely fragrant, the local Han people call it sticky rice fragrant bamboo. When processing glutinous rice fragrant bamboo rice, cut the pre-cut young glutinous rice fragrant bamboo into a bamboo tube of about 40 cm, put the washed high-quality glutinous rice into the cylinder, add an appropriate amount of water to soak the rice soft, plug the mouth of the tube with about fresh banana leaves, put it on the side of the fire or place it on the charcoal oven for a few days, and turn the bamboo tube while baking. After the rice is cooked, the bamboo tube is placed on a flat wooden board, and the knife is gently tapped again, peeling off the outer skin of the bamboo tube, and a cylindrical rice is tightly wrapped in a bamboo scoop. After the rice is cooked, the outer skin is peeled off, leaving a very thin inner skin to wrap the rice. When you want to eat, peel off the inner skin like a banana and bite it one by one.
Sticky bamboo rice processed with bamboo as a tool is baked in a simple way, and can be made by making a fire. After cooking, the rice is sticky without touching your hands, so it is easy to carry. Rice wrapped in a layer of bamboo skin will not harden and resurface within a few hours, and can be eaten hot or cold. The rice is soft and delicious, blending the aroma of glutinous rice with the fragrance of green bamboo, and is a unique ethnic flavor cuisine with color, aroma and taste.
Bamboo boils fresh soup
Cuizhu boiled fresh soup, also known as bamboo tube boiled fresh soup, is a national flavor dish cooked by ethnic minorities in Xishuangbanna region with fresh bamboo tubes as cooking utensils. Cuizhu boiled fresh soup, including bamboo tube fresh vegetable soup, bamboo simple fresh fish soup, bamboo simple fresh broth three kinds.
Bamboo tube fresh vegetable soup, with a diameter of more than 10 cm, about 40 cm long fresh bamboo tube as a cooking utensils, with greens, cabbage, radish, pumpkin tips, mushrooms and other fresh vegetables as the main raw materials. When cooking, first wash the bamboo tube, wash the fresh vegetables you want to cook, and twist and fold them into sections by hand for later. Add an appropriate amount of water or broth to the bamboo tube, put it in the fire pond and boil, then stuff the fresh vegetables into the bamboo tube, re-put it in the fire pond and cook until the vegetables are nine ripe, add the appropriate amount of fine salt and turn the cooked green pepper with charcoal, and then cook until the vegetables are cooked thoroughly, take out the bamboo tube and pour the soup into the vegetable bowl to eat. When the fresh vegetable soup processed in this method is not added oil and monosodium glutamate, the soup dish is still pure and delicious. The most famous bamboo soup is the melon tip chicken fir soup. Cooking melon tip chicken soup, with young pumpkin vine tip leaves and wild fungus chicken fir as the main raw materials, the amount of ingredients according to the needs of the discretion (selection amount: pumpkin tip 250 grams, fresh chicken fir 250 ~ 300 grams). When cooking, first wash the main and ingredients separately, twist the pumpkin tip into sections, shred the chicken fir into pieces, mix them together into a washed bamboo tube, add an appropriate amount of water (it is better to add fresh soup), put it in the fire pond and cook until nine ripe, then add salt and a little burnt and torn green pepper (those who do not like to eat spicy can not add peppers), continue to cook the melon tip and chicken bowl, pour into the soup bowl and eat. This soup dish, without lard, monosodium glutamate, soup dishes are delicious and delicious, and with a faint smell of bamboo, so that people who have tasted it are full of praise.
Bamboo tube melon tip chicken fir soup
Bamboo tube fresh fish soup, with live fresh small fish as the main raw material. There are two cooking methods: live cooking and dead cooking. Live cooking is mainly used for picnics, and the fish used to make soup are limited to clean live fish caught from rivers that are not contaminated with mud. When cooking, the live fish is rinsed in clean water, check the gills for sediment, and squeeze the belly of the fish to drain the feces and wash it clean. After washing the bamboo tube as a cooking utensil, load it with an appropriate amount of water, then put the live fish into the bamboo tube, stuff the mouth of the barrel with fresh banana leaves or lattice leaves, and then put it in the fire and cook until the live fish dies, add an appropriate amount of salt, continue to cook for about 5 minutes, that is, pour out and eat. When eating fish, clip the whole fish into a bowl and gently peel off the meat so that the bones still wrap around the fish's internal organs. This fish soup is mellow and delicious, and the way to eat it is special, which makes people feel like they have returned to simplicity after eating it. Dead cooking, that is, the live fish is first killed, scaled, gilled, dissected and removed, cleaned up, and then put into a bamboo tube filled with water, added a few slices of ginger, and placed in the fire pond to cook. After the fish is cooked, add an appropriate amount of salt (lard, monosodium glutamate plus or without adding random), then pour out and serve in a bowl (if possible, sprinkle a little green onion, coriander and pepper noodles on the soup noodles). This bamboo tube fresh fish soup, the soup color is slightly milky white, the fish flavor and soup flavor are fresh and pure, slightly green bamboo fragrance, delicious and delicious.
Bamboo tube fresh fish soup
Bamboo tube fresh broth, using fresh bamboo tube as cooking utensils, with livestock and poultry fresh meat, pork ribs, pig trotters and other meat as the main raw materials for processing and cooking. The cooking method is the same as that of bamboo tube fresh fish soup. Among them, the bamboo tube pig's trotter soup is not only unique in flavor and delicious in taste, but also has an interesting legend. It was a long time ago, when a Man Lang (official name) in Tusi Province, who was in charge of the tribute paid by the ethnic minorities in the mountains, asked a man named Yan Juni to raise horses for him, saying that the annual wage was 12 silver dollars. When Yan Juni raised a horse for Bollang for 12 months to calculate wages, Pollon, who was intent on settling accounts, gave Yanjuni a problem. He asked Yan Juni to stew two pig's trotters for him without pots and pans. Stew the pig's trotters and double the wages; If you can't stew a pig's trotter, don't think about taking money. Pollang thought that he had been difficult to work for a long time, who knew that Yan Juni did not even frown before agreeing to come down, and asked Wave to write a note that he would never regret it. Then he took the pig's trotters to the river to be scraped and washed, cut a piece of dragon bamboo, put the pig's trotters in a bamboo tube and put it on the campfire to slowly boil the pig's trotters, and carry the bamboo tube to let Bo lang taste. The clever Iwajuni defeated the cunning Bolang, received 24 silver dollars, and left his descendants with a delicious dish of bamboo pig's trotter soup.
Bamboo tube pork trotter soup
<h1>A classic dish made with bamboo shoots as an ingredient</h1>
Among the many bamboos in Xishuangbanna, there is a kind of bamboo called Banna Sweet Bamboo. This kind of bamboo germinated spring shoots, not only do not have a bitter taste but also contain more sugar, the taste is sweet as sugar, so it is called sweet shoots. Banna sweet bamboo shoots, in the germination and growth process does not require artificial irrigation, and does not apply chemical fertilizers, pesticides, is a pollution-free, pure natural green ecological vegetables. Dishes made from sweet shoots include fresh bamboo shoot soup, stir-fried sweet shoot soup, steamed sweet shoots, roasted sweet shoots and spring sweet shoots.
Sweet bamboo shoot soup, cooked separately from fresh sweet shoots dug up that day, or add a little pumpkin vine young pointed leaves, wild chicken and drum fungus to cook three fresh soups. When cooking, first peel off the stem of the fresh sweet shoot, rinse it, cut off the tip of the bamboo shoot, and only use the young shoot stem to cut into thin slices or thin wires; The young pointed leaves of the pumpkin vine are washed with water and twisted by hand into segments; The chicken fir is washed and torn into pieces. After the ingredients are prepared, stir-fry the sweet bamboo shoot flakes in lard, add the clear soup and cook for a while, until the bamboo shoot soup boils and then add the chicken fir. When the sweet bamboo shoot slices are ripe, add the pumpkin tip and salt, continue to cook for five or six minutes, until the bamboo shoot slices and pumpkin tips are cooked and ready to eat. This soup dish, the soup color is refreshing, the dish color is white and green, and the taste is sweet and fresh.
Three fresh soups of sweet bamboo shoots
Stir-fried sweet shoot shredded, with fresh sweet shoots dug up that day as the main raw material. When cooking, take a fresh and tender sweet shoot, peel off the bamboo shoots, wash, cut off the tip, and cut the young stem into strips for later. Heat a little cooking oil to the pot until the oil will boil, pour in the bamboo shoots and stir-fry for a while, add a little fresh soup and stir-fry until the bamboo shoots are cooked through, and there is no soup in the pot to serve on the plate. This dish of fresh bamboo shoots is white and tender in color, shaped like a filament stack, and the taste is sweet and delicious.
Stir-fried sweet bamboo shoots
Steamed sweet shoots are steamed with fresh sweet shoots as the main raw material and green peppers, green onions, benzene vegetables, and garlic as the ingredients. When cooking, the sweet shoots are quenched, washed, the stems are cut longitudinally, cut into 1 cm thick slices, and steamed into wooden koshi or steamer baskets. After washing and filtering the green peppers, green onions and styrene, they are roasted and finely chopped on a charcoal fire, mixed with garlic paste, salt and MONOS glutamate, mixed with a little cold boiled water, made into dipping water, and dipped in steamed bamboo shoot slices. This dish, bamboo shoots are fresh and sweet, slightly spicy in the aroma of dipping water, delicious and delicious.
Steamed sweet bamboo shoots
To burn sweet shoots, it is to roast the whole sweet shoots under the charcoal fire, after the bamboo shoots are cooked, peel off the bamboo shoot shells, cut off the ashed bamboo shoot roots, cut the bamboo shoot stems vertically, and cut them into strips and dip into strips of dai homemade pickles or green peppers, green onions, and benzene vegetables cooked and chopped with salt, monosodium glutamate, and cold boiled water. The processing method of this dish is original and simple, the taste is sweet and slightly spicy, and the flavor is unique.
Fire the sweet shoots
Sweet bamboo shoots are made with sweet bamboo shoots as the main raw material, accompanied by green peppers, chestnuts, ginger leaves, and wattle mustard leaves. The operation method is to first roast the sweet bamboo shoots with shells until cooked (or peel off the bamboo shoots and then slice and steam), peel off the bamboo shoots, chop them into the old inner flattening, and then add the charcoal fire to cook and chop the chopped green peppers, chestnuts and fresh ginger leaves, wattle mustard and salt, monosodium glutamate, continue to mix evenly, and plate for food. This dish, which integrates the four flavors of fragrant, sweet, fresh and spicy, is delicious and appetizing, and the mountain flavor is extremely strong.
Scoop sweet shoots
Dipped in bitter bamboo shoots
Bitter bamboo shoots, known in Dai as "glutinous baking", are tender shoots sprouted by bamboo scientifically known as bitter bamboo. Bitter bamboo, the stem is thin and straight. Coarse, up to 4 cm in diameter; Thin, only finger-thick. This kind of bamboo, a single plant scattered into a forest, begins to shoot in early spring, and the bamboo shoots are drawn for more than 4 months. The bitter shoots dug out of the soil have a slightly sweet or no bitter taste. After the shoot stem is unearthed and grown, the bitter taste is extremely strong, so it has the name of bitter bamboo shoots
Bitter bamboo shoots are bitter in taste, but locals love to eat them. When fresh shoots are on the market, shoot pickers often bundle several thin shoots into a bunch and sell them. Therefore, some people call "bamboo shoots bundled and sold" as Banna monster. According to the research of relevant experts, the bitter taste in bitter shoots is produced by organic alkalis. Organic bases protect the human body from harmful substances. Eating bitter shoots has the effect of dispelling dampness and diuresis and laxative. People living in high-temperature and humid areas eat more bitter foods in summer, which is very beneficial to human health.
Bitter shoots
Burn bitter bamboo shoots
The way to eat bitter bamboo shoots is mainly to dip in the homemade pickles of the Dai family. The processing method of dipping bitter bamboo shoots is to burn one and one to cook. Burning bamboo shoots is to bury the bitter shoots with bamboo shoots in a fire pond with firewood, roast until the bamboo shoots are cooked and soft, and then peel off the aged bamboo shoot hoops, cut off the bamboo shoot roots stained with fire ash, and put the whole plate (several plates), so that the eaters can tear up the slices and dip the pickles to eat.
Boiled bitter shoots
Boiled bamboo shoots, some with bamboo shoot stems boiled, some peel off the aging bamboo shoot stems to cook. The boiled bitter bamboo shoots are only placed in a pot, add enough water and simmer until the bamboo shoots are cooked, fished out and peeled off the bamboo shoot hoops, one by one on the plate or torn into strips and placed on the plate, dipped in tomato sauce ("Mummy") to eat. In addition, there is also a folk method of cooking. This cooking method is to first boil the bitter shoots stripped of the bamboo shoots until they are six or seven ripe, then cut into shredded bamboo shoots, add an appropriate amount of salt and a few cut tomatoes, and add water for soup to re-cook. After the bamboo shoots are cooked, put the bamboo shoots into the container with the soup, and then add lard, white onion, and chili noodles to the pot and stir-fry until the aroma overflows, pour the cooked bitter shoots, and when the soup is boiling, put it in a bowl and eat.
Boiled bitter bamboo shoots - slimming delicacies
Sauté yellow shoots
Yellow shoots are bamboo shoots that have been preliminarily processed and have lost the taste of the camp in the basic law, and the color of the bamboo shoots has changed from white to light yellow or golden. The basic method for processing yellow shoots is the boiling method. Peel off the bamboo shoots, rinse them or cut them into strips, slice them, or combine them. Bamboo shoots are broken in half, or do not cut the bamboo shoots in the pot, add enough water (water needs to flood the bamboo shoots) with a fierce fire to cook for 2 to 3 hours, until the bamboo shoots are cooked thoroughly, taste no bitterness or bitterness when the bamboo shoots are fished out, soaked and rinsed with water, the bamboo shoots naturally turn yellow, that is, become yellow shoots. There are many ways to eat fresh yellow shoots, and the common way to eat in flavor restaurants is to fry yellow shoots, yellow shoots dipping sauce, cold mix yellow shoots and so on. To cook and stir-fry yellow shoots, simply slice or shred the fresh yellow shoots that have been rinsed and filtered with water, and put them into the pot together with the green peppers or dried peppers, garlic, green onions and other condiments that they like to eat, add an appropriate amount of salt and monosodium glutamate, and fry them in oil until the aroma overflows. This dish, yellow in the middle of the green, vegetarian, no greasy feeling, delicious and delicious, belongs to the weight loss dish.
Stir-fried yellow shoots (add bacon for a more delicious taste)
Dip in yellow shoots
Eat yellow shoots in dipping sauce, with boiled yellow shoots as the main ingredient and tomato sauce as the ingredient (the processing method of tomato sauce, see "Chopping and Mimi"). When cooking, select young semi-finished yellow shoots, boil them in a pot for three or four minutes, rinse them with cold water, tear them into finger-thick bamboo shoot strips and plate them, and dip them in the prepared tomato sauce to eat. This dish is refreshing and non-greasy, with a fresh and slightly sour taste.
Cold mix yellow shoots
Cold mix yellow shoots, with boiled yellow shoots as the main ingredient, sour vinegar, soy sauce, garlic paste, ginger minced, coriander, paste pepper powder as the seasoning. When cooking, first boil the yellow shoots in boiling water for 3 to 4 minutes, rinse them with cold water, tear them longitudinally into bamboo shoots, and mix them evenly with the prepared spices to eat. This dish, sour, fresh and spicy three flavors as one, delicious and delicious, no greasy feeling.
Pickled bamboo shoots with a sour and appetizing taste
The Dai family pickled bamboo shoots with bamboo shoots, one is sour shoots, the other is salted bamboo shoots. Although these two kinds of pickled bamboo shoots have a sour taste, they are processed differently and eaten in different ways. Sour shoots, dai called "glutinous pine". It is a kind of bamboo shoot dish that the Dai family likes to eat the most, and many flavored snacks are cooked with sour shoots as raw materials. Processing sour shoots, using tile altars as processing tools, except for sweet shoots, other bamboo shoots can be used as raw materials. During processing, the bamboo shoots are stripped of the bamboo shoot hoops, the edible parts are rinsed clean, dried and cut into thin slices or bamboo shoots, and the tile altar is compacted without any seasoning, and the altar cover is covered. After a week, the bamboo shoots in the altar naturally become sour and can be used to cook dishes. This sour shoot is kept for more than ten months and will not go bad. If the sour shoots are cooked and dried, they become "glutinous shoots" (dried sour shoots) that can be stored for a long time. When making soup with "Glutinous You", simply grab a handful of "Glutinous You" in a bowl, add some salt, chili noodles, and brew it with boiling water like tea, and then serve it. There are many dishes cooked with sour shoots, the more famous ones are sour shoots boiled fish, sour shoots boiled ribs, sour shoots boiled eel, sour shoots boiled field snails, sour shoots boiled beef, sour shoots boiled beef and so on.
Boiled fish with sour shoots
Boiled chicken with sour shoots
Stir-fried meat with sour shoots
In addition to being used as an ingredient for specialty boiling products, sour shoots can also be used to cook stir-fried meat with unique flavor. Stir-fried meat with sour shoots, livestock and poultry meat can be used as raw materials. Before cooking, wash and chop the fried livestock and poultry meat; Sour shoots are squeezed dry with a little rinsing and water, and finely cut separately; Wash and chop green peppers, ginger, garlic and other condiments. After the main ingredients, ingredients and condiments are prepared, pour oil into the pot, first add ginger, garlic paste, green peppers to a little salt and fry until the aroma overflows, add minced meat and fry over high heat until five ripe, then add sour shoots and fry until the meat and sour shoots are cooked thoroughly, add MONOS glutamate, stir well, and you can eat. Sour shoots stir-fried meat, color brownish red sandwich light yellow, soft and easy to chew texture, no fishy cavity, fresh, fragrant, sour, spicy compatible, palatable appetizer, no greasy feeling.
In addition, bamboo shoots can be processed into bamboo shoot sauce and dried bamboo shoots, which are used to make many dishes. It's easy to eat, but it's nutritious. Most of the "bamboo flavor" of Xishuangbanna belongs to the original taste and does not require excessive processing and seasoning. For us in today's state of life, these original methods and ways of eating dishes can only be seen.
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