Lincang Food

Last updated by  at 2014/11/3

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

More Details

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.

More Details

Pineapple Purple Rice

It is a unique Thai food. Firstly the purple sticky rice is dunked in fresh water for seven or eight hours and later mixed with minced pork. Then the mixed rice is steamed in a hollow pineapple. The rice is very delicious for it has absorbed the sweet taste and scent of its container – the hollow pineapple. Apart from its delicious tastes, the pineapple rice also nourishes the blood and profits the lungs.

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.

More Details

Boiler Chicken

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.

You might also be interested in:

 

Top Things to Do in Lincang

Cangyuan Cliff Paintings

Cangyuan Cliff Paintings

A general introduction The cliff paintings of Cangyuan is… >> details

Chicken Mashed Rice

Chicken Mashed Rice

Called Moniyaburao in Wa dialect, this special rice food i… >> details

Big Snow Mountain Scenic Zone

Big Snow Mountain Scenic Zone

A general introduction The 300 square kilometers snow mou… >> details

Rice Paddy Snails Cooked with Pickled Bamboo Shoot

Rice Paddy Snails Cooked with Pickled Bamboo Shoot

The snails from the rice paddy are cleaner than those from… >> details

DongJingfo Temple of  Meng Ding

DongJingfo Temple of Meng Ding

A general introduction In the main hall of the Buddhi… >> details

Interesting to Know

Tailor-making China ToursEarly Bird Deals

Travel Confidently with Us

Customers

10,000 Satisfied Customers

Customers

50 Years in China Travel Industry

Customers

Quick Response within 24 hours

Customers

Secured Online Payment

Customers

Group Tours with Solo Adventure

Customers

No Hidden Fees and No Traps