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.
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.
Pebble Fresh Fish Soup
As a unique Bulang dish, the preparation of the soup is quite special. Some big pebbles are obtained from the river bed and washed clean. Then the clean pebbles are burned until they become really hot. The burning pebbles are put one after another into the vessel that contains the fish soup. Very soon the soup is boiling due to the heat that the burning pebbles release. At the moment salt and other seasonings are added. The soup has a special taste owing to its special cooking method.
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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