, located in the southernmost part of Yunnan Province, China, is a minority autonomous prefecture within Yunnan Province.Located at approximately 21°10’ N latitude and between 99°55’ and 101°50’ E longitude, it belongs to the tropical and humid zone south of the Tropic of Cancer.It is bordered by the Jiangcheng County and the city of Pu'er on the west and north;It is adjacent to the Lancang County on the northwest;It is connected to Laos and Myanmar, with the border to Thailand approximately 200 kilometers away;

FeaturesSnacks: Version grilled pork, fresh fish, boiled banana heart,PineapplePurple riceRice, Dai cuisineGrilled fish: Dai style steamed fish, Dai flavor grilled meat, Dai flavor sour meat, Dai flavor fried fish skin, Dai style steamed fish, Dai style grilled fish, Dai style sour meat,RoastedFish,ChickenPorridge, banana leavesSteamedChicken, bitter bamboo, fragrant bamboo rice, grilled bamboo rat meat, fresh fishFish soup: bamboo tube chicken, steamedCrab, fried banana flower, sour bamboo cooked chicken, sour bamboo cookedSnail, sour bamboo cooked fish, fragrant grassGrilled chicken, fragrant grass grilled fish, small chicken cooked porridge,Crab meat, rice balls, leaf wrapped steamedPork.

BridgeNoodle

Introduction

Noodle is a unique snack in the Yunnan Dian area, belonging to the Dian cuisine.Noodle originated in the city of Mengzi.The noodle soup is made from large bones,Old hen,and Yunnanham, which is boiled for a long time, belonging to the Dian cuisine.History and Culture

Noodle has a history of over 100 years.

It is said that during the Qing Dynasty, there was a small island in the city of Mengzi, and a scholar lived on the island. The scholar's wife, who was intelligent and hardworking, often brought him the noodle soup he liked to eat. However, when he went out to the island, the noodle soup had already cooled.Later, during a chance visit, the scholar's wife discovered that the thick layer of chicken oil on the chicken soup could keep the soup warm. If the seasoning and noodles were added later, it would be more delicious.So she first cooked the fat chicken and bone soup, topped with thick chicken oil;The noodles were cooked at home, and many ingredients were thinly sliced and cooked in the oil when going to the island. After adding the noodles, it was fresh and delicious.This method was quickly spread, and people imitated it. Since there was a bridge to cross on the island, it was also named "Bridge Noodle" to commemorate this wise wife.It became popular.PreparationBridge Noodle consists of four parts: first, the soup is covered with a layer of oil;Second, the seasonings, such as oil scallion,

MSG,

pepper, salt;Third, the main ingredients, such as fresh porkribs, chicken thigh,black fish,and water-cookedsquid,slices;The auxiliary ingredients include peas,chives,and coriander, onion,ginger,spring onions,and lychees,tofu;Fourth, the main food, which is slightly cooked noodles.Duckskin, the soup is hot and not hot.Dai style steamed fishIntroductionIn the Dian County of Yunnan, there is a famous dish in the Dian area, called "Steamed Fish".The cooking method is special, and when there is a festival or celebration, the pig is slaughtered, and the back meat is roasted with fire, then cut into fine strips, mixed with cookedpig's trotters,and then add ginger, garlic, chili,peanuts,fragrant diced noodles, and other spices and seasonings, and finally filtered with pig bone broth or bile, and then eaten.

Because steamed fish has the effect of clearing heat and detoxifying, people who eat it often don't get sick.

Preparation

The pig's belly is cleaned and soaked in hot water for two minutes, then quickly washed and cut into strips, and then added to the seasoning;The initial digested grass in the pig's stomach is mixed with the pig's belly, and then other seasonings are added:Rice,chili,star anise,noodles, peanuts,cinnamon,

carmomile, MSG, salt;

Finally add fresh chopped five-spices leaf and fragrant, and then add wild from the mountains, and steamed fish is ready.By the way, you also need to add a bitter juice from the pig's small intestine.Steamed fish with this bitter juice is the most authentic steamed fish!Sour bamboo cooked chickenIntroductionSour bamboo cooked chicken is a typical Dian cuisine.Sour bamboo is rinsed with water to remove the sourness, and then put in a pot to cook thoroughly, and then add the prepared chicken meat to cook, after the chicken is cooked, it is ready to be served.It is sour and spicy, and has a unique taste and can stimulate appetite.PreparationMethod: 1. Rinse the sour bamboo with water to remove the sourness, then put it in a pot to cook thoroughly, and then add the prepared chicken meat to cook, after the chicken is cooked, it is ready to be served.2. Then add

chili,

ginger, scallion,

and other seasonings to stir-fry in oil, then add the sour bamboo chicken soup to return to the pot, and then it is ready to be served.It is sour and spicy, and has a unique taste and can stimulate appetite.Dai style grilled fish

Introduction

Dai style grilled fish is grilled fish in Dian village, Dian County, Yunnan.The Dai people like to catch and eat fish, and it is said that there must be fish for any feast.The fish is prepared, and then mixed with scallions, ginger, garlic, chili powder and fragrant grass, fragrant grass,, wild coriander, salt, and millet, can be fried, baked, steamed, boiled, grilled, marinated, and smoked.Especially the steamed fish and bamboo tube grilled fish, grilled fish, sour fish, and fresh fish are the most distinctive.

It has two characteristics: first, it uses fresh green bamboo leaves to clamp the fish, and uses fire to roast it, so it has the fragrance of roasting meat and bamboo;

Second, this dish uses fragrant grass and fragrant grass from the hot spring rainforest in Xishuangbanna, so it has a unique fragrance.

The most distinctive thing is that there is a special seasoning in the inside of the fish belly, called " ".Only steamed fish with this seasoning is the authentic steamed fish!Bridge noodlesIntroductionBridge noodles is a unique snack in the Dian area of Yunnan, belonging to Dian cuisine.Bridge noodles originated in Mengzi.The noodle soup is made from large bones,Old hen,and Yunnanham, which is boiled for a long time, belonging to the Dian cuisine.History and Culture

Bridge noodles has a history of over 100 years.

It is said that during the Qing Dynasty, there was a small island in the city of Mengzi, and a scholar lived on the island. The scholar's wife, who was intelligent and hardworking, often brought him the noodle soup he liked to eat. However, when he went out to the island, the noodle soup had already cooled.Later, during a chance visit, the scholar's wife discovered that the thick layer of chicken oil on the chicken soup could keep the soup warm. If the seasoning and noodles were added later, it would be more delicious.So she first cooked the fat chicken and bone soup, topped with thick chicken oil;The noodles were cooked at home, and many ingredients were thinly sliced and cooked in the oil when going to the island. After adding the noodles, it was fresh and delicious.Red-tailed fish, shrimp, and small white fish mixed with salt, scallions, ginger, chili peppers, wild coriander, and Ba-fruit, if near water.Pineapple rice, can also be added, wrapped in banana leaves, and cooked over a fire, resulting in a fish-flavored dish with fragrant seasonings.Bamboo-tube fish.Cut bamboo, remove the bamboo shoots, and fill with water and oil, salt, and place over a fire. Once the water boils, add fresh tilapia and a handful of sour bamboo shoots or wild vegetables.Watercress, not only making the soup look beautiful, but also bringing the freshness of bamboo and vegetables, making the fish taste more delicious.

Dai ethnic bamboo-tube rice

Introduction

Yunnan's Xishuangbanna is a remote and beautiful place where the Dai people have lived for generations with bamboo. People plant bamboo and eat bamboo shoots, and also use bamboo to build houses, make various living utensils, such as bamboo tables, bamboo chairs, bamboo spoons, and bamboo pots, even to cook tea and rice.When you come to Xishuangbanna, Yunnan, you can't miss trying the Dai people's special bamboo-tube rice.Just cut off fresh bamboo shoots, and use high-qualityglutinous riceto fill the bamboo shoots, soak in water for several hours, and seal the tube mouth with banana leaves or cleansugarcaneleaves, place it in the fire, cook over low heat until the water is almost dry, then place the bamboo tube on a flat wooden board or floor and gently tap it several times, peel off the thin skin of the bamboo tube, and you will have a cylindricalrice|It combines the aroma of glutinous rice and bamboo, and is a flavorful food that is both colorful and delicious.

Method

Fragrant glutinous rice, also known as "Kao Lan", is made with fragrant bamboo "Kao Lan".Fragrant bamboo is a type of bamboo, slender like a wine glass, with bamboo shoots that are more than two feet long, and the inner wall is sticky with a layer of white bamboo flesh with a special aroma.To cook fragrant bamboo, choose tender bamboo shoots that grow in the current year, cut them into sections with one bamboo shoot remaining.Place the pre-soaked and washed high-quality glutinous rice into the bamboo shoots, add a small amount of water, and then seal the tube mouth with banana leaves, place it in the charcoal fire or oven and bake over low heat until the rice is almost cooked, then remove the bamboo shoots and shake them several times, and continue baking until the rice is cooked.When eating, use a knife or wooden hammer to gently beat the bamboo shoots, loosen the rice from the bamboo wall, and you can eat the bamboo slices.

Fire-grilled fish

Introduction

Raising fish in rice paddies in Yunnan.Whenever rice matures, the fish becomes plump, and the rice paddies are dug and filled with water, with a bamboo cage placed at the water outlet, the fish enters the cage through the water, and then returned home to cook, paired with freshly cooked rice, which is very enjoyable.The Dai people in Yunnan, due to their local conditions, have a lot of fish in their rice paddies.Raising fish in rice paddies in Yunnan.Whenever rice matures, the fish becomes plump, and the rice paddies are dug and filled with water, with a bamboo cage placed at the water outlet, the fish enters the cage through the water, and then returned home to cook, paired with freshly cooked rice, which is very enjoyable.The Dai people in Yunnan, due to their local conditions, have a lot of fish in their rice paddies.Fish with whiskers, also known as whiskers fish, is native to the Dehong region, and prefers to grow in rice paddies. The fish has two sharp thorns on each side of its fins, which can pierce the hands of the captor, hence the name.The fish has thick and fine flesh, and is rich in nutrients. Cooking this fish results in a soft and delicious flavor, and a fragrant aroma that enhances appetite.

Method

Main ingredients: 1000g of fish with whiskers.Seasonings: chopped green onions, ginger, garlic, bell peppers, green ginger leaves, coriander, fennel, pepper, mint,aniseleaves, lemongrass 100g, star anise powder 4g,pepper powder, MSG 2g, salt 5g,soy sauce30g, Shao wine 20g.Cooking method: Remove the scales and internal organs of the fish, wash it, and cut it into two parts, one part is used to make a fish paste, and the other part is used to wrap the fish. Press the fish paste into the fish belly, and then wrap it with fragrant leaves.Place the wrapped fish in a charcoal fire to bake, and after it is cooked, remove the fragrant leaves and the fish.

Steamed chickenIntroductionSteamed chicken is a traditional Dai dish, with tender and delicious meat and a fragrant aroma.

Choose local banana leaves for cooking.To preserve the nutritional value of the chicken sdl.

Steamed chicken is a traditional Dai dish, with tender and delicious meat and a fragrant aroma.

MethodCut off the scales and internal organs of the freshtilapiafish, remove the scales and internal organs, and wash it.

Mix chopped green onions, ginger, garlic, chili peppers, coriander, and salt.

Place the seasonings into the fish belly, and then wrap it with banana leaves.

Place the wrapped fish in a charcoal fire to bake, and after it is cooked, remove the banana leaves and the fish.

Introduction

Pineapple rice, also known as Dragon FruitPearRice, nutritious and rich in vitamins andprotein, helps improve memory;Cute form, rich colors, sweet and delicious, can help children with high stress before exams to increase appetite and promote digestion.Precautions: 1,RiceShould be steamed slightly dry, so that the resultingfried ricetastes better;2, people with allergies should not eat.Pineapple contains a substance that causes allergies - pineapple protease, while salt water can break its allergen structure, so after cutting pineapple, it should be soaked in salt water.Recipe

Ingredients: 250g cooked rice, 1 pineapple,

Eggs1, cookedWalnutsA few, green and redPeppers1/2 each,OnionHalf, freshShrimp100g.Seasonings: Oyster sauce, oil, salt,

chicken broth.Recipe: 1. Cut fresh pineapple in half, use a small knife to scoop out the flesh, cut into 1cm cubes and soak in salt water, keeping 1/2 pineapple shell as a container.

2. GreenRedpeppers, cut into 1cm cubes.3. Heat oil in the pan, when it is 60% hot, add eggs and stir to make egg pieces, remove and set aside;Shrimp cooked in boiling water.4. Leave oil at the bottom of the pan, after heating, add onion, green and red peppers and stir for a while, then add cooked rice and stir.5. Add cooked egg pieces, pineapple cubes and shrimp to the pot, add salt, oyster sauce and chicken broth for seasoning.6. Serve the cooked pineapple rice in a pineapple bowl, sprinkle with cooked walnut pieces.Sour meat

Introduction

Saan people of West Kunming, Shan are good at pickling sour meat, the sour meat pickled with

beef tendonsand sour beef feet is the most characteristic.Beef tendons are made with beef tendons (mainly from the feet) as raw material for pickling.When processing, remove the oil, meat, and mucus from the beef tendons, cut the beef tendons into pieces, cook until it can be chewed, then wash, dry and refrigerate.Mix with appropriate amount of salt, chili, wild pepper, garlic and ginger, put in a clay jar and seal for pickling, so that the beef tendons form pure sour taste when eaten.This dish is white and clean, fresh and refreshing, with a slight sour taste, fragrant and delicious, is a unique main course in local Dai restaurants.Recipe

1. Fresh or purchased meat, preferably

porkcut into pieces, remove the bones, and place on the charcoal fire, roast the skin, use a knife to scrape off the charred and dirty parts, the purpose is to remove hair and dirt, do not use water to wash, after cleaning the meat skin will be golden yellow, then cut into thin slices and put into a bowl.Then pour the prepared salt, flower pepper, fire pepper and cooked sticky rice (or corn) in the ratio into the bowl containing the meat slices and stir evenly.The general ratio is 8 money of fresh pork, 5 money of flower pepper, 2 money of fire pepper and 2 taels of sticky rice.2. Turn the washed jar upside down, the mouth of the jar facing down, smoke the jar with sticky rice for 2-3 minutes, so that the smoke surrounds the jar, then put the jar upright, when the smoke is just about to come out of the jar, quickly put the marinated pork into the jar, then press the jar tightly with your hand, then put a red charcoal fire (any size) into the jar and press it again, at the same time cover the jar with the lid and place it in a cool and dry place, and maintain the jar water regularly. After pickling for a period of time (generally 10 days in summer, 2 weeks in winter), you can open the jar and eat.Grilled fish with fragrant herbs

Introduction

Grilled fish with fragrant herbs is a Yunnan-specific dish made with carbon-baked fresh Luo Fei fish. It is also a traditional Dai dish.

Due to its unique method, unique fragrance, fresh and delicious, it is very famous in Dai cuisine, and it is an indispensable dish for Dai people to entertain guests.Recipe

1. Remove the scales of fresh

Luo Feifish, cut the fish belly, remove the internal organs, wash clean;Cut green onion, ginger, garlic, green chili and coriander into fine pieces, and mix with salt.Put the seasoning into the fish belly, close the fish belly, tie it with 3 fragrant herb leaves, and clamp it with bamboo strips, put it on the charcoal fire to roast.When it is cooked, brush withpig fatand continue to roast for about 5 minutes, and you can eat it.Because fresh Luo Fei fish is fresh, tender, delicate and smooth, it is very popular.In addition, the fragrance of the herbs, the marinade and the meat fragrance are perfectly fused during the carbon roasting process, which makes the grilled fish with fragrant herbs unique, with fragrance, crispness and freshness, which can greatly increase appetite.In addition to the carbon roasting process, the aromatic spices, marinated spices, and meat flavors perfectly blended into the fish belly, resulting in a unique and delicious flavor with the characteristics of fragrance, crispness, and freshness, which can greatly stimulate appetite.