Dai cuisine is characterized by sour and spicy taste, easy conversation, appetizing and no thickening when cooking. The selection of materials is also unique. In addition to a wide variety of Yunnan local vegetables, precious fungi, many cauliflowers and insects in Dai cuisine can be used in dishes.
Mi Nan
Anyone who has been to Daijia Bamboo House will taste the delicious food of "Mi Nan" in Dai language. Mi Nan is actually a kind of sauce. For example, "Nanmibu" is a kind of sauce made of crabs. When making, chop the crab meat, put it in an iron pot, add a proper amount of salt, mix well and cook until the water is dry. Sun the crab sauce into dry slices for use. When eating, use a salt stick to grind green pepper, coriander, garlic and a proper amount of salt, and mix well to serve.
Xiangmaocao grilled fish
Dai people cook fish, mostly made into sour fish or roasted citronella fish, and also made into fish chops (that is, baked fish into mud and mixed with coriander, etc.). ), grilled fish, eel with white sauce and so on. Grilled fish with citronella is a A Dai-style dish. The practice is to add the washed fish with seasonings such as onion, ginger and pepper, then wrap it with citronella and barbecue it on the fire. When roasted, the aroma is overflowing, and the roasted fish is fragrant and delicious.
Steamed pork with leaves
Shaped like a palm, the meat is soft and crisp, with the smell of pepper, and it tastes sweet. The method is to peel the pork, wash it, chop it up, put it into a pot, cut the onion, garlic and green pepper into sections, beat the citronella into nodules, sprinkle salt and pepper powder, mix it with the chopped meat, then divide it into several portions (usually one or two), wrap it with banana leaves and steam it in a steamer.
Cattle dispersing spleen
This is a famous dish of the Dai people. The soup for dispersing beef spleen is green, and the vegetables are green, which are both bitter and fragrant, and there are both fresh meat and light vegetables. Niupi powder is made of bitter intestines of cattle, fresh beef or pork, fresh vegetables, onions, ginger, garlic, millet pepper and other condiments. When making, put it into the pot with chopped fresh meat, vegetables and seasonings, stir-fry for a while with high fire, add soup, and simmer until the meat is cooked.
Spiced roasted Dai carp
Ingredients: a palm-sized Dai carp, chopped green onion, shredded ginger, Chili noodles, pepper noodles, wild coriander, refined salt and lard.
Practice: firstly, gut Dai carp, wash it, soak it in warm salt water for a while, then take it out, put chopped green onion, shredded ginger, Chili noodles, wild Chili noodles, wild coriander powder and other condiments in the fish belly, then close the fish belly, clamp it with bamboo chopsticks, slowly roast it on charcoal fire, turn it over from time to time to make the whole fish yellow and fragrant, and then pour a little lard to continue roasting for a while. Grilled fish has yellow skin and crisp bones, tender meat, rich flavor, spicy and delicious.
Bamboo glutinous rice
Ingredients: several sections of fragrant bamboo, appropriate amount of fragrant glutinous rice, and several pieces of zongzi leaves or plantain leaves in Xishuangbanna.
Practice: tie a knot at one end of the fragrant bamboo and open it at the other end. Wash the fragrant glutinous rice, then pour it into a bamboo tube (the rice is slightly more than four-fifths of the bamboo tube), then pour in clear water, block the opening with Zongba leaves or banana leaves, leave it overnight, and then slowly bake it on a charcoal fire, turning it from time to time, so that the outside of the bamboo tube will be baked until it is brown. When the bamboo tube mouth emits heat and fragrance, you can take it out and tear off the bamboo skin and eat it while it is hot.
This kind of rice has both the fragrance of bamboo and rice, and has a special taste, so it can be eaten with relish without side dishes. If you can dip in the herb braised eel soup, it will be icing on the cake and memorable.