Lincang Featured Food:
Chicken Mashed Rice
Called Moniyaburao in Wa dialect, this special rice food is a great Wa dish for welcoming distinguished guests. Viewed both as a dish and a sort of staple food, it is softer than ordinary rice and drier than porridge. Two preparation methods – Hand Tearing Chicken Mashed Rice Method and Knife Chopping Chicken Mashed Rice Method are often applied. The two cooking method are very unique and have much in common. The newly harvested rice is stewed in a pot together with tender black bone chicken, many seasonings and vegetables like fennel leaves, green pepper, hot chili, Ahwa cilantro, shallot, garlic and mint are added to the rice. The ready mashed rice is bright in look and soft, sticky and smooth in taste
Rice Paddy Snails Cooked With Pickled Bamboo Shoot
The snails from the rice paddy are cleaner than those from a lake or pond. Before cooking, the living snails are kept in clean water for three or four days to let them give off their body refuse and sands. When cooked, the end of ea snail is removed so that the seasonings can penetrate. A variety of seasonings like ginger, green onion, pepper, garlic and chili are added to the snails and pickled bamboo shoot which are cooked together for about 10 minutes. This special dish stimulates the appetite and good for eating rice and drinking beer. It is a very common dish that can be found in any Thai community or restaurant.
Tips:It is very hot and spicy.
Pickled Bull Tendon
It is a very famous Thai dish.Cooking method:Scald the bull head and feet with boiling water and raze off the hair on the skin first, then burn them in fire. After that they are dunked in fresh cold water and razed again. After they are cleaned entirely, they are stewed for a long time until soft. Finally the bones are removed and the remains are minced and mixed with hot pepper, ginger, garlic and other seasonings. It is ready to eat after been preserved in a pottery vessel for about two weeks. Its tender, refreshing and sour taste arouses the eater’s appetite.
The Fragrant Flat Rice Of The Golden Autumn
Thai people basically live in the humid and hot subtropical or tropical regions where they grow rice paddy as their staple stuff. Besides they like sticky rice in particular and plant a sort of sticky rice called Guba which is marked by its big and full grain. Just as the saying goes “If one family steams the Guba sticky rice, the whole village will smell the fragrant scent”. This top quality sticky rice is a very important material for preparing the Thai food for festive occasions.The delicious Flat Rice is made of this special sticky rice. When the rice is harvest, Thai people use iron ladle or bowl to remove the chaff. The rice is washed in fresh water before being stir fried in the iron pot until turning golden in color and fragrant in smell. The steamed rice is then put on a bamboo pan to get dried. Finally the flat rice is packed in fresh banana leaves, so the rice also gets the refreshing scent of the leaves while retaining soft and juicy. This typical Thai food is often offer
The boiler chicken began popular as early as the reign of Emperor Qianlong of the Qing Dynasty in the south of Yunnan. Using such herb as Sanqi, tuber of elevated gastrodia, coriander and congcao etc. the dish is particularly famous for its great restorative power.
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