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Speaking of the Dai people, what do the little friends think of first? Stunning scenery? The towering whistle, the mercurial cat? Or the Wave Water Festival? Peacock Dance?
Or a delicacy of jade plates? The first thing that comes to mind for me is food – Dai. Sour, sweet, bitter, spicy and raw are the characteristics of Dai cuisine, and sour is the crown of vegetable taste. Travel to the Dai area of Yunnan, do not eat Dai to persuade you not to come! Because if you want to know Banna, you have to start with Dai!
The diet of the Dai people is unique and distinctive. In people's minds, often the acid and dai are associated together, no acid and no meal has become the eating habits of the Dai people, the title of "acid pendulum" is derived from this, and the Dai taste that is known for acid has become a strange flower in the Dai food culture.
Dai food on the tip of your tongue, go up!
So now follow in the footsteps of Doraemon,
Let's take a look at these Dai flavors and hope that Mei will quench her thirst!
1. Sour steak
Sour steak is the most common dish of the Dai people. It is said that it is ordinary because it is a dai family dish, so ordinary that it can be given to guests for free in the Dai restaurant; it is said to be a famous dish because in the Dai area, it is known to everyone, no one knows, no one does not love. Not only do the Dai people love to eat, but even other ethnic groups living in the Dai area and foreign guests like it.
2. Sour meat
Traditional Dai dishes are made with beef marinated and then stir-fried. It is characterized by a strong sour flavor that helps with digestion. The preparation method is to wash the fresh yellow beef with tao rice water, cut into large pieces and put it into the basin, add flowers and pepper leaves, salt, rice and mix well, put it into a crock pot, pour in white wine to compact, cover it, seal the mouth of the jar with grass and wood ash and mud, and marinate for one month. Cut the marinated yellow beef into strips and sauté with the garlic seedlings.
3. Lemongrass fire fish
The traditional home-style cuisine of the Dai ethnic group is characterized by soft, tender and sweet, original taste. The preparation method is to remove the gills and internal organs of the fresh fish, wash it, mix the green onion, ginger, garlic, green pepper, ginger leaf, coriander, wild pepper, minced pepper, mint, fennel leaf, lemongrass leaf powder, grass fruit powder, monosodium glutamate, salt, cooking wine mixed into filling, put into the belly of the fish, head and tail folded, and then bundled with lemongrass into a cross, the outer bread is baked with banana leaves, buried in charcoal or hot ash after firewood, and the banana leaves and lemongrass are removed, and the plate is ready.
4. Marinate the cow's head
Traditional dai home-style cuisine. The preparation method is to remove the cow's head and cow's feet, remove the hoof shell, cut it into pieces and boil it, remove the bone, cut it into strips of meat, soak it in the pot and add rice water to soak for 3-4 hours, take it out and wash it with cold water, and then put the wild pepper leaves, red pepper powder, ginger and garlic paste into the beef basin, add salt and white wine to mix well into the flavor, put it into a crock pot for compaction, cover the lid and seal it, and it will be completed after half a month. It can be steamed and stir-fried when eaten, and it is a cold dish with wine, which is crisp and tender, sour, spicy and cool.
5. Fragrant bamboo sticky rice
Fragrant bamboo sticky rice, known as "Kao Lan" in Dai, is cooked with a special flavor of fragrant bamboo "buried Kao Lan". Fragrant bamboo belongs to the grass family of bamboo, the stem is as thin as a wine cup, the bamboo knot is more than two feet long, and the inner wall is glued with a layer of white bamboo with a special fragrance. To cook fragrant bamboo rice, it is necessary to use the tender bamboo that was grown in the same year, cut it according to the knot, and leave a bamboo knot in each section. Put the high-quality glutinous rice that has been soaked and washed in advance, put it into the bamboo knot, add a little water, and then plug the mouth of the bamboo tube with banana leaves, put it in a charcoal fire or oven and bake it over a low heat, until the rice is close to cooking, take out the bamboo knot and put it on a few clicks, and then continue to bake until the rice is cooked through. When eating, use a knife or wooden hammer to gently hammer the bamboo knots, so that the inner wall of the rice and bamboo is loosened, and the bamboo slices are peeled off and eaten.
6. Bitter bamboo shoots
Bitter bamboo shoots are a favorite vegetarian dish of the Dai people. Bitter bamboo shoots pay the most attention to condiments, and people call this condiment "Southern Secret". It can be made with fish, shrimp, and crab, and is relatively simple, and the most common is the Southern Secret made with tomatoes. When eating, just take the roasted bitter bamboo shoots and dip them in "Nanmi" to eat. At this time, the bitter bamboo shoots are bitter and fragrant, spicy and sour, and the main taste is bitter, but the Dai people eat bamboo shoots very special, the more bitter they are, the more they love to eat.
7. Pineapple purple rice
Pineapple purple rice is a unique flavor food in Xishuangbanna, which is both a staple food and a dish. The appearance is a complete pineapple, which is very beautiful and generous. Inside the shell is a soft rice ball with pineapple meat and purple rice, the rice has a distinct pineapple flavor, sweet but not greasy, very refreshing to eat, sweet and sour, fragrant but not greasy.
8. Good glutinous house
Good glutinous house, also written as milli glutinous cord, equivalent to the meaning of "rice cake". It is mainly made of glutinous rice flour, wrapped in phnom penh leaves on the outside, and then steamed to eat. The taste is delicate, sticky and not rotten, very tasty.
9. Chopping/"Skimming"
Chopping, dai called "tight brake", is the most proud, most skilled, and most proud delicacy made by the Dai hanzi in Xishuangbanna. Women are absolutely not involved in the production of such masterpieces, it is said that the first raw material was chamois meat, and later gradually developed into wild herbivores, birds and livestock, poultry meat. At present, the main use of ordinary families to chop raw is fine beef, pork, chicken and fresh fish. The Dai family called chopped raw meat made of beef and chamois "skimming".
10. Scoop chicken feet
Chicken feet, it is a special snack that Banna locals often order. Put the cooked chicken feet on the scooping board and add fish sauce, millet spicy, garlic, cowpea (raw), lemon juice, peanuts, coriander (to be local), salt and MSG, pound the pestle vigorously until it tastes good, and you're done! The taste is fresh and spicy and tough, sweet and sour, sweet and delicious, and it is even more pleasant if you take another beer.
11. Mummy
Mummy is a Dai word that is actually a sauce mixed with multiple ingredients. There are many types of mimi, such as "Nan bi bu" (crab sauce), "Nan Bi Pa" (Cai Zi sauce), "Nan Bi Nan Nuo" (sour shoot sauce) and nearly 10 kinds, "Nan Bi Pa" (Cai Zi sauce) is the most popular. It is usually eaten with some fried food, but if it is accompanied by local small sour fruits, the taste is too wonderful, and the sour taste is just right. Especially suitable for people who lose weight.
12. Leaf bun steamed pork
Leaf bun steamed pork. A dish with strong characteristics. The raw materials are shaved pork, which needs to be chopped, mixed with green onion, garlic, ginger, lemongrass, etc., sprinkled with pepper powder and salt, mixed well, wrapped in banana leaves into small packets, and steamed in dumplings. The shape of each one like a small rice dumpling is very cute, taste a bite of the meaty crisp, with the aroma of peppercorns, delicious can not stop the mouth!
13. Fried cowhide
Cowhide 【Soaking, pickling method】
Fried cowhide, a wine-paired delicacy with a Dai flavor. Usually, the processed cowhide is washed and cooked in a pot, peeled off the skin, cut into small strips with a knife, and then put into the oil pan and slowly fry until it is foamed and yellow. When eating, it is usually served with local specialty mummy sauce, spicy and sweet, one bite at a time.
14. Lemon cold powder
Lemon cold powder, a good product to cool off, has a Dai flavor, taken from Xishuangbanna lime, small, green skin, juicy and sour. Paired with smooth rice noodles, it cools the mouth. A bowl is not small, you can order one for two people to taste the best.
15. Dai flavor moss
Dai flavor moss, moss into the dish, is a unique flavor dish of the Dai people. The moss eaten by the Dai people is selected from the rocks in the spring river water, preferably dark green, and then torn into thin slices, dried, and worn with bamboo for use. When cooking, the thick ones are fried in oil, the thin ones are roasted over fire, crispy and crushed into a bowl, then the oil is poured on top, then stirred with salt, and dipped in glutinous rice balls or bacon.
16. Fried bamboo worms
Fried bamboo worms, bamboo worms rely on nibbling on young bamboo for a living, its appearance, fat and white, about 3 cm long, spindle-shaped body, round and round, with small eyes and small black mouth, some people praise it as cute, some people hate its disgusting. But the bamboo worm sweet, seems to have a creamy taste, is the favorite food of Yingjiang people, it is similar to Cordyceps sinensis, contains rich protein and more than 10 kinds of amino acids needed by the human body, has the effect of nourishing the spleen and stomach, is one of the ideal health foods, fried in oil or fried crisp after eating, delicious taste, is the first choice for wine.
In addition to fried bamboo worms, there are also fried crickets, fried grasshoppers...
Doraemon has sorted out these Dai specialties for everyone,
What have you eaten?
Of course, there are many Dai cuisines,
Welcome to the additions to the comments below!
(Doraemon's diary)