Speaking of Xishuangbanna's special breakfast, how can it be less Dai sticky rice, breakfast to a, can carry until noon will not be hungry. However, the reason why sticky rice is popular, in addition to its good quality and low price, is also because it carries history and contains a different taste of the countryside.
Ye Xiangen, owner of Ye Xiang Dai Wei Restaurant: "Colorful sticky rice is accompanied by fried beef and lemon fish, and the taste is very delicious." ”
A small shop of 20 square meters, the daily customers are endless. Less than two years after its opening, Ye Xiang Dai Wei Hotel has become a well-known breakfast restaurant near Jinghong No. 4 Middle School, the secret is pure plant dyeing colorful glutinous rice, many citizens have come for this bowl of glutinous rice.
Customer Mr. Zhou: "I have eaten it for many years and am very authentic, authentic Dai taste." ”
Customer Ms. Xu: "The hostess is also enthusiastic about doing business, and often sends something to the guests, so she has more repeat customers." ”
In fact, as early as the opening day of the hotel, Ye Xiangen creatively launched colorful sticky rice, the colorful food looks very tempting, and soon attracted a lot of onlookers, but strangely, there are not many people who really pay for it, the reason is that they are afraid that the sticky rice uses dyes.
Ye Xiang'en, owner of Ye Xiang Dai Wei Hotel: "Colorful glutinous rice was made at the beginning, adults felt that it might be pigmented, so they did not dare to buy and eat, students bought more, and later they also knew that the flowers and fruits of pure plants, leaves and wood bubbled out, so adults are now more than students, and there are many friends from other places, such as Shanghai, Beijing, Guangzhou, are booked a day in advance." ”
Ye Xiangen said that the practice of colorful glutinous rice is particularly exquisite, using plants such as butterfly bean orchid, rose eggplant, koji rice, and su mu to cook 7 colors, and soak it in first-class glutinous rice for 6 to 8 hours until it is completely dyed.
Ye Xiangen, owner of Ye Xiang Dai Wei Restaurant: "After washing, the steamed glutinous rice has the clear fragrance of flowers, fruits and leaves, but if you eat it, there is no taste of flowers, fruits and leaves, and the original sticky rice is the same, this is the butterfly dou orchid, this is the yellow of the dyed rice flower, this is the rose eggplant." ”
Because to ensure the taste of sticky rice and side dishes, Ye Xiangen has always insisted on making and selling them fresh, and the process from preparation to production takes at least more than ten hours.
Ye Xiangen, owner of Ye Xiang Dai Wei Hotel: "After soaking the rice, I started to get up at 3 o'clock in the middle of the night to steam the sticky rice, and after steaming the sticky rice, I began to stir-fry, and I could only sleep for four or five hours a day." ”
Engaged in the catering industry for more than four years, Ye Xiangen's greatest passion is to make traditional Dai cuisine. From simple white sticky rice to colorful sticky rice, from 2 or 3 side dishes to more than 20 kinds of traditional Dai flavors, Ye Xiangen changes the menu every day according to customer feedback, and a simple breakfast is exquisite and delicious, even more hearty than dinner.
News source: Xishuangbannatai Hu Bingqing Yang Ruoyang
Reporter: Leave ink