Last updated by jasmine at 2015/4/30
The residents of Xishuangbanna mainly belong to Dai Minority. Dai ethnic cuisine, renowned among Yunnan Cuisine, is take sticky rice, sourness, grill and aquatic products as the principal things and seasoned with wild flavor. The representative dishes are Fragrant Bamboo Rice, Boiled Fish with Pickled Bamboo Shoot and Chili and Fish Grilled by Fragrant Grass and Charcoal.
Xishuangbanna Featured Food:
Sour Ant Eggs
It is a good time to dig out Sour Ant Eggs in March or April. The cooking of Sour Ant Eggs is rather easy. You scramble pepper, garlic and salt with pig oil and then add in ant eggs and boil for about half an hour. Full of rich protein, Sour Ant Eggs which is a specialty favor of Jinuo Nationality tastes sweet and a little sour.
Toasted Fish With Xiangmao
Scale-free fish is cut open on the back and some ingredients such as green onion, ginger, garlic, green pepper, coriander and salt are stuffed into it to be toasted as a whole.
Rouya could be the first surprising dish in Aini Nationality for strangers. The Aini people don’t think that fresh meat is not so nutritious; therefore they usually hang a piece of fresh meat out to attract flies to lie eggs on it. After a few days, maggots will appear on the meat, and then the Ainis beat the smelly meat with bamboo sticks to let those maggots fall off the meat. The maggots are collected and fried or toasted, thus coming the special favor.
Pineapple Violet Rice
This is a special rice food of Dai Nationality. First soak some polished glutinous rice, then wash and mix it with some minced meat. Then cut a small area off a pineapple and hollow the pineapple, stuffing it with the mixture of rice and meat. At last, cover the cut and get it steamed in a wok. Sweet and delicious, the rice is good for one’s blood and lung.
Qingtai is a kind of processed dry grass growing in water, which is also called “Gai” or “Dao” in Dai language. Fried Qingtai is called “Gaiying” in Dai language. Firstly, some Qingtai is taken out of river and pressed into thin sheet with ginger and salt, after that it is placed under the sun and to get dried.
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