Puer Featured Food:
The Cold Sour Ant Eggs
Ox Sa Pie Of Dai Minority In Jinggu County
Ox Sa Pie, specially cooked, is a well-known dish for guests when festivals or weddings are celebrated around Dai minority, Jinggu county. They cook this dish with the local yellow ox whose back-meat is burnt yellow, cut into filiform, mixed and stirred with cooked tripes, ginger, garlic, pepper, peanut pieces and other perfume and condiments, added by boiled and filtered ox-sausage water or bile. Next will be a busy time for your mouth and stomach. It is not only some kind of soft, tasteful, fragrant, colorful food, but also a medicine which invigorates the stomach, reduces hot, and whets one's appetite.
The Chicken Meat Rice Of Wa Ethic Group, West Alliance
The chicken rice, being delicate, sour-hot and good for stomach, is pretty good dish for guests. The cooking is like this: jab the cock died with bamboo sticks then burn its feather and pull out the root. After taking out the inside organs, we will chop it into pieces and put it into pot with cold water. When the water is boiled we should put in rice and some condiments like sour bamboo-root ginger, sesame, pepper, Chinese prickly ash, wood pulp, lemon grass salt, opium, perilla seed and stir continually till it becomes the gruel. Tourists would taste it in the Wa ethic restaurant of local custom scenery spot, washing horse park in Simao area.
Fried Food In The Mo River
This fried food is called "Ma Cui" in local language in the Mo River area. As a kind of special Spring Festival food, Ma Cui is usually made in the shape of flowers, birds, fish or some other small animals with power and then fried. Thus comes into being the crispy and flacky, fragrant and sweet, glutinous but not greasy "Ma Cui" food which is considered both as delicious glutinous rice food and folk handcraft to relatives and friends during Spring Festival.
The Pig Blood “bai Wang” Of Ha Ni Minority, Zhenyuan County
When Spring Festival is around, the Ha Ni ethic group of Zhenyuan county will kill a pig and make the delicious pig blood "Bai Wang" to entertain relatives and friends. Such custom has been thousands of years in Ha Ni history and the traditional way of making it like this: first put some fried and cold salt in the basin for blood. When the blood is falling into the basin, someone should stir it without stopping till the hot blood turns cold.
Another work is to cut the meat of the pig leg and the live into pieces, string them together with bamboo ropes, boil them in the pot and cut into thin chips, add into some condiments like Chinese prickly ash, pepper, coriander, ground pepper, amomum, tsao-ko peanut powder and salt and stir them again and again. Then pour the cold blood and some cold water into the meat. The last thing is to put some charcoal fire on the basin, covered by a winnowing pan till the food seems like bean-starch jelly.
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