Meat Roasted in Bamboo of Jingpo Ethnic Minority  (景颇竹筒菜), Meat Roasted in Bamboo, known as “竹筒菜” (Zhu Tong Cai) in Chinese or “鱼竹” (Yu Zhu) in Jingpo language, is a traditional dish of the Jingpo ethnic minority in Yunnan Province, China. It’s a unique culinary delight where meat, typically pork or chicken, is roasted inside hollow bamboo tubes over an open fire. Here’s a simplified version of how to prepare Meat Roasted in Bamboo:

Ingredients:

• Pork or chicken, cut into bite-sized pieces
• Bamboo tubes, cleaned and cut into suitable lengths
• Marinade (soy sauce, rice wine, ginger, garlic, salt, sugar, and spices of your choice)
• Bamboo leaves or banana leaves (optional, for wrapping)

Instructions:

1. Prepare the Marinade:
   • In a bowl, mix together soy sauce, rice wine, minced ginger, minced garlic, salt, sugar, and any other spices or seasonings you prefer. Adjust the quantities to suit your taste.
   • Add the bite-sized pieces of pork or chicken to the marinade, ensuring they are evenly coated. Allow the meat to marinate for at least 30 minutes to absorb the flavors.
2. Prepare the Bamboo Tubes:
   • Clean the bamboo tubes thoroughly to remove any dirt or debris.
   • Cut the bamboo tubes into suitable lengths, making sure they are long enough to hold the meat comfortably.
   • If desired, line the inside of the bamboo tubes with bamboo leaves or banana leaves to prevent the meat from sticking and to add extra flavor.
3. Fill the Bamboo Tubes:
   • Place a few pieces of marinated pork or chicken into each bamboo tube, filling them to about two-thirds full. Be careful not to overfill the tubes to allow room for the meat to cook evenly.
4. Roast the Meat:
   • Heat an open fire or grill to medium-high heat.
   • Carefully place the filled bamboo tubes on the grill, positioning them upright to prevent the marinade from leaking out.
   • Roast the meat-filled bamboo tubes over the fire, turning them occasionally to ensure even cooking. The meat is typically cooked for about 30-45 minutes, depending on the size of the bamboo tubes and the heat of the fire.
5. Serve and Enjoy:
   • Once the meat is cooked through and tender, remove the bamboo tubes from the grill.
   • Carefully open the bamboo tubes, using a knife or scissors to cut along the length of the tube.
   • Serve the succulent roasted meat straight from the bamboo tubes, enjoying the unique flavors and aromas of this traditional Jingpo dish.

Meat Roasted in Bamboo is a delicious and visually stunning dish that showcases the culinary ingenuity of the Jingpo ethnic minority. The bamboo tubes impart a subtle smoky flavor to the meat, resulting in a mouthwatering dish that is sure to impress.

Dehong Dai and Jingpo Autonomous Prefecture, located in Yunnan Province, China, is renowned for its diverse culinary scene, influenced by the Dai, Jingpo, and other ethnic groups residing in the region. Here are some must-try foods in Dehong:

1. Dai Bamboo Rice (竹筒饭, Zhu Tong Fan): This traditional Dai dish features sticky rice cooked inside bamboo tubes, imparting a subtle, earthy flavor to the rice. It’s a staple during festivals and special occasions in Dehong.

2. Jingpo Cross-Bridge Rice Noodles (过桥米线, Guo Qiao Mi Xian): Originating from the Jingpo ethnic group, this iconic Yunnan dish consists of a bowl of piping hot broth served with separate ingredients such as thinly sliced meats, vegetables, and rice noodles. Diners assemble the ingredients in the broth, creating a customizable and flavorful meal.

3. Dai Sour Fish Soup (酸汤鱼, Suan Tang Yu): This tangy and spicy soup is a popular dish among the Dai people of Dehong. Made with fresh fish, tomatoes, lemongrass, and chili peppers, it’s known for its refreshing and aromatic flavors.

4. Fried Bamboo Worms (炸竹虫, Zha Zhu Chong): A unique delicacy in Dehong, fried bamboo worms are crispy and savory, often seasoned with salt and spices. They’re enjoyed as a snack or appetizer, offering a taste of the region’s culinary diversity.

5. Dai-style Grilled Fish (傣族烤鱼, Dai Zu Kao Yu): Grilled fish is a popular dish among the Dai people, who often use freshwater fish caught from local rivers. The fish is typically marinated with herbs and spices, then grilled over an open flame for a smoky flavor.

6. Yunnan Rice Noodles (米线, Mi Xian): Dehong is known for its delicious Yunnan rice noodles, which come in various forms such as soup noodles or dry noodles. They’re often served with a variety of toppings, including sliced meats, vegetables, and chili sauce.

7. Jingpo Fermented Soybeans (酸豆角, Suan Dou Jiao): These tangy and crunchy fermented soybeans are a popular condiment in Dehong cuisine. They’re often served as a side dish or used as a flavoring agent in soups and stir-fries.

8. Dai-style Grilled Chicken (傣族烤鸡, Dai Zu Kao Ji): Marinated with a blend of herbs and spices, Dai-style grilled chicken is tender, juicy, and bursting with flavor. It’s a must-try dish for meat lovers visiting Dehong.

These are just a few examples of the must-try foods in Dehong. With its rich cultural heritage and diverse culinary traditions, Dehong offers a tantalizing array of flavors and dishes for visitors to explore and enjoy.

The news was updated on July 29, 2019. 

Photo taken on July 28, 2019 shows the closed Luang Prabang Mekong River Super Major Bridge in the north of the Luang Prabang Ancient Town, a world heritage, some 220 km north of the Lao capital Vientiane. With the concrete beam of the last span over Mekong River put in place, the main section of Luang Prabang cross-Mekong River railway bridge has been completed on Sunday, seven months ahead of schedule. The closure of the Luang Prabang Mekong River Super Major Bridge, one of the two cross-Mekong bridges along the China-Laos Railway, indicated that the railway project construction has made major progress in the 2019 civil engineering schedule. 

With the concrete beam of the last span over Mekong River put in place, the main section of Luang Prabang cross-Mekong River railway bridge has been completed on Sunday, seven months ahead of schedule.

The closure of the Luang Prabang Mekong River Super Major Bridge, one of the two cross-Mekong bridges along the China-Laos Railway, indicated that the railway project construction has made major progress in the 2019 civil engineering schedule.

The 1,458.9-meter bridge lies in the north of the Luang Prabang Ancient Town, a world heritage in Laos, some 220 km north of the capital Vientiane, with five main piers including 34 spans planted in Mekong River.

According to the Laos-China Railway (LCRC), which is in charge of the construction and the operation of the railway, the Luang Prabang cross-Mekong River bridge is a challenging task among over 160 bridges of the railway, involving the most complicated bridge building techniques.

With engineering quality borne in mind, the Chinese engineering teams have overcome the difficulties brought by the Mekong River with its turbulent current, rapidly rising water level in rainy seasons and non-overburden riverbed. The teams have also overcome the technical difficulties in building trestle bridge for pier construction.

According to the China Railway No. 8 Engineering Group (CREC-8), which is in charge of the construction of the two cross-Mekong River bridges of the railway, construction of the Ban Ladhan Mekong River Super Major Bridge is also advancing smoothly, and will be completed by the end of 2019, as scheduled.

As the first overseas route connecting China’s railway system using Chinese technology and equipment, the China-Laos Railway is a major project in infrastructure inter-connectivity between China and neighboring countries, and a major project in implementing the Belt and Road Initiative.

Ground-breaking ceremony of the railway was held in December 2015, and the construction of the route officially started a year later, while the railway is expected to be operational in December 2021.

The 414-km China-Laos railway links the Mohan-Boten border gate in northern Laos and Vientiane. Operating speed on the route is designed at 160 km per hour.

Source from http://english.yunnan.cn/html/2019/latestnews_0729/17348.html

Zhaotong University

Long-distance bus plays an important role in Puer Transportation, which is the most convenient way to the nearby cities. Compared with planes, long-distance bus is more flexible than plane. With the development of internet and information technology, it is very convenient to buy a ticket from the apps, such as Ctrip, Fliggy. It may be difficult to buy a ticket during the Spring Festival, National Day and other peak season. Therefore, you shall buy the tickets 7 days in advance.

In Yunnan, long-distance buses are the main transportation method. Of course, the same applies to Puer. There are 1 first-class passenger station, 8 second-class passenger stations, 4 third-class passenger stations, 11 county-level passenger stations, 42 rural passenger stations, and 24 passenger stations above the county level in Puer. It is convenient to get to Puer by long-distance bus.

Main Bus Stations in Puer

Puer Bus Station(普洱客运站)
Add: No. 148 Zhenxing Avenue, Puer City, Yunnan Province(云南省普洱市振兴大道148号)
Tel: (0879)2308286

Jiangcheng Bus Station(江城客运站)
Add: Jiangcheng County, Puer City, Yunnan Province(云南省普洱市江城)
Tel: (0879)3722484

Simao Bus Station(思茅汽车客运站)
Add: Wuyi Road, Puer City, Yunnan Province(云南省普洱市五一路)
Tel: (0879)2122312

Puer Long-distance Bus Schedule

Puer Bus Station

Jiangcheng Bus Station

Transportation in Yunnan:

Yunnan Travel by Air

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• Airport Transfer
• International Flights to Yunnan
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jianshui Railway Station建水站

Jianshui Railway Station, also known as Jianshui North Railway Station, is located in Jianshui County, Yunnan Province, China. It is a major railway station on the Nanning-Kunming Railway, serving passengers and cargo. This page provides information on the location, train schedule, and train timetable for Jianshui Railway Station.

Location

Jianshui Railway Station is located in Jianshui County, Yunnan Province, China. It is situated on the Nanning-Kunming Railway, which runs between Nanning and Kunming. The station is about 10 kilometers away from the city center and is accessible by bus or taxi.

Train Schedule

The train schedule for Jianshui Railway Station is constantly updated, so it is recommended to check the latest information on the official website or at the station. However, as of the time of writing, the following trains are scheduled to depart from Jianshui Railway Station:

Train Timetable

The train timetable for Jianshui Railway Station is available on the official website or at the station. The following is a sample of the train timetable for Jianshui Railway Station:

Kunming to Jianshui Railway Station Trains Schedule

The following trains are scheduled to depart from Kunming Railway Station to Jianshui Railway Station:

Note: The above information is subject to change without notice. It is recommended to check the latest information on the official website or at the station before traveling.

In Puer, there are two airports, namely, Puer Simao Airport, Lancang Jingmai Airport. Langchang Jingmai Airport is located in Donghui Town, Langcang County, Puer.Direct flights to Simao District from Kunming, Beijing, Chongqing, Changsha, Dali, Chengdu, Lincang, Guiyang, etc. are available. Flights to Lancang Jingmai Airport are almost from Kunming Changshui International Airport.

Airports in Puer

Puer Simao Airport

Puer Simao Airport has a flight zone of 4C and a runway length of 2,500 meters. It has ILS, VOR/DME and other communication and navigation facilities for Boeing 737 and other plane modles. The apron area is 15,600 square meters and there are 3 parking spaces. The airport terminal area is 5,382 square meters.

Arrivals

Departures

Note: All times are in local timezone and the above information is only for reference.

Lancang Jingmai Airport

The airport has a 2,600-meter runway (class 4C), and four aircraft parking spots. It is designed to handle 250,000 passengers and 750 tons of cargo per year.

Arrivals

Departures

Note: All times are in local timezone and the above information is only for reference.

Airport Transportation

Puer Simao Airport

The airport has opened buses from the airport to the downtown of Puer City, which takes about 1 yuan. The passengers can reach the downtown of Puer City by taxi, which takes about 10-20 yuan.the price is between 10-20 yuan.

Lancang Jingmai Airport

According to the flight schedule, there are buses from the Lancang Bus Station, Menglian Bus Station and Ximeng Bus Station to and from the airport every day.

Puer Flights

Puer Simao Airport

• Dali
• Kunming
• Chongqing
• Shanghai
• Beijing

Lancang Jingmai Airport

• Chongqing
• Chengdu

Transportation in Yunnan:

Yunnan Travel by Air

• Airlines in Yunnan
• Flights to Yunnan
• Airport Transfer
• International Flights to Yunnan
• Airports in Yunnan

Rail Transport in Yunnan

• High-speed Rail in Yunnan
• Railway Stations in Yunnan
• Railways in Yunnan
• Trains to Yunnan
• Trans Asia Railway
• Metro in Yunnan

Roads in Yunnan

• Bridges in Yunnan
• Freeways in Yunnan
• Highways in Yunnan
• Roads to Yunnan
• Trans-Asia Roads
• National Roads in Yunnan

Introduction

The Dai bamboo rice (云南傣族竹筒饭) is a delightful dish that combines the fragrance of glutinous rice and fresh bamboo, making it a flavorful and visually appealing ethnic delicacy. This dish is representative of Yunnan’s (云南) diverse culinary heritage and is particularly popular in the regions of Xishuangbanna (西双版纳州), Dehong (德宏州), Pu’er (普洱地区), and Lincang (临沧地区).

Chinese Name: 云南傣族竹筒饭
Foreign Name: Dai bamboo rice
Category: Yunnan Cuisine, Ethnic Cuisine
Taste: Fragrant and Sweet
Main Ingredients: Glutinous rice, cured meat, peanuts
Country: China

Overview

To prepare this dish, fresh bamboo segments are cut, filled with high-quality glutinous rice, and soaked in water for several hours. The ends of the bamboo tubes are sealed with banana leaves (芭蕉叶) or clean sugarcane leaves before being placed over a low fire or in an oven to cook until the water is evaporated. Afterward, the bamboo tubes are lightly tapped on a flat wooden board or floor to release the rice, resulting in cylindrical rice cakes.

Xishuangbanna (西双版纳) is a beautiful and remote region in Yunnan, home to the Dai people (傣族), who have had a deep-rooted connection with bamboo for generations. They cultivate bamboo for food and construction, creating various daily items such as bamboo tables, stools, spoons, and basins. They even use bamboo pots to cook tea and rice. When visiting Xishuangbanna, one cannot miss the unique bamboo rice prepared by the Dai people.

Bamboo rice is cooked by placing glutinous rice and seasonings into fresh bamboo tubes. It is often made in mountainous areas or cooked at home using charcoal. The unique flavor of bamboo rice has a long history; the green bamboo tubes contain yellow rice that is fragrant and chewy, resulting in an excellent taste.

Classification

Bamboo rice is classified into two types: ordinary bamboo rice and fragrant bamboo rice (香竹糯米饭). Ordinary bamboo rice is commonly prepared by the Hani (哈尼), Lahu (拉祜), Blang (布朗), and Jino (基诺族) ethnic groups, often enjoyed during outdoor cooking and picnics.

To cook bamboo rice, one simply needs to cut a fresh bamboo stalk, place rice inside, add water, and then cook it over a fire until done. Hunters often take bamboo tubes with their meals, splitting them in half to eat together. This rice is wrapped in a layer of white bamboo pith, infused with the natural fragrance of bamboo, offering a unique taste of the wilderness.

Fragrant bamboo rice, called “Kao Lan” (考澜) in the Dai language, is made from a special type of fragrant bamboo known as “Mai Kao Lan” (埋考澜). This bamboo species has slender poles and grows over two feet long, with a white pith that possesses a unique fragrance. To prepare fragrant bamboo rice, one must select tender bamboo from the current year, cutting it according to the segments.

The process involves soaking and rinsing high-quality glutinous rice, placing it into the bamboo tube with a small amount of water, and sealing the top with banana leaves. The tube is then placed over charcoal or in an oven to cook slowly. Once the rice is nearly done, the bamboo is gently tapped to loosen the rice before further cooking until fully cooked.

Best Time to Enjoy Bamboo Rice

The best time to enjoy fragrant bamboo rice is from November to February, during the harvest season for fragrant bamboo in Xishuangbanna. This bamboo rice has a soft and delicate texture, wrapped in a layer of white bamboo pith, resembling a round pillar that is easy to hold without sticking to the hands. The rice not only has the fresh fragrance of bamboo but also the delightful aroma of roasted food, creating a tempting combination of flavors.

The Dai people often take bamboo rice with them when traveling and use it to treat guests.

Preparation Method

Ingredients:

• Glutinous rice
• Cured meat (腊肉) or Yunnan ham (云腿)
• Peanuts
• Peas
• Mushrooms (香菇)
• Carrots

Steps:

1. Rinse the glutinous rice and soak it with peanuts for 3-4 hours.
2. Select a 1- to 2-year-old green bamboo stalk (25 cm long and 4-7 cm in diameter). Make a hole at one end of the bamboo for ventilation.
3. Cut cured meat, Yunnan ham, mushrooms, and carrots into pea-sized pieces, and mix them with the soaked glutinous rice, peanuts, and peas, adding a suitable amount of salt to mix evenly.
4. Form a funnel with banana leaves and insert it into the bamboo opening. Fill the bamboo tube with the mixed ingredients, leaving a 2-3 cm gap at the top, and seal it with the banana leaves.
5. Bamboo rice can be steamed or boiled. For steaming, add a small amount of water to the bamboo tube and steam for 20 minutes. For boiling, add more water since boiling will lose moisture quickly. Control the heat while turning the bamboo tube to ensure even cooking: typically 15 minutes on high heat, 5 minutes on medium heat, and 3 minutes on low heat.
6. Once cooked, carefully split the bamboo tube open to remove the rice without spilling.

This preparation method captures the unique essence of the Dai ethnic culture, showcasing the creativity and resourcefulness of its people.

Toasted Fish Wrapped in Lemongrass is a charcoal-grilled dish from the southern Yunnan region, made with fresh tilapia and a variety of aromatic spices. This dish is a traditional Dai ethnic specialty, with ingredients such as onions, ginger, garlic, green chili peppers, and cilantro. Due to its unique cooking method and special flavor, it holds a high reputation among Dai dishes and is a must-have for welcoming esteemed guests.

Key Details:

• Chinese Name: 香茅草烤鱼
• Main Ingredient: Tilapia (罗非鱼)
• Preservatives: None
• Main Nutrient: Protein
• Cooking Method: Grilling
• Side Ingredients: Green chili, cilantro, onion, ginger, garlic, lemongrass, salt

The Origin and Allure of Toasted Fish Wrapped in Lemongrass

Toasted Fish Wrapped in Lemongrass originated in the Xishuangbanna (西双版纳) region and has become a traditional local delicacy. Historical records suggest that this dish was developed as a cooling food to combat the intense heat of the region. Over centuries, it has evolved into a beloved culinary treat, favored by both locals and visitors.

Unique Preparation Method: A Masterpiece of Culinary Craftsmanship

The preparation of Toasted Fish Wrapped in Lemongrass is distinctive, showcasing the chef’s meticulous skills at every step. Here’s a breakdown of the process:

1. Ingredient Selection

Fresh fish, such as bass or carp, is selected, along with high-quality lemongrass.

2. Cleaning and Preparing

The fish is thoroughly cleaned, and slits are made along its body. The lemongrass is washed and cut to a suitable length.

3. Marinating

The fish is marinated with salt, cooking wine, and a blend of onions, ginger, and garlic for around 30 minutes.

4. Grilling

The marinated fish is placed on a grill pan, layered with lemongrass, and grilled over medium-low heat.

5. Seasoning

During the grilling process, salt, chili, and minced garlic can be added based on individual taste preferences.

6. Serving

Once the fish is thoroughly cooked, it is ready to be served. The exterior is crispy, while the interior remains tender and juicy.

Flavor Evaluation: Fragrant and Delicious

The flavor of Toasted Fish Wrapped in Lemongrass is best described as “fragrant and delicious.” The fish’s crispy skin and tender meat are infused with the fresh aroma of lemongrass, creating a unique and memorable taste. Every bite of this dish brings a delicate balance of freshness and savory goodness, making it an irresistible temptation for the taste buds.

Cultural Significance Behind the Dish

Toasted Fish Wrapped in Lemongrass is more than just a dish—it is a symbol of culture. It reflects the Dai people’s love for life, their pursuit of culinary excellence, and their dedication to preserving traditional cooking techniques. This dish transcends the realm of food, becoming a part of Xishuangbanna’s cultural heritage. The care and respect for ingredients, as well as the meticulous culinary craftsmanship involved in its preparation, highlight the region’s rich traditions.

Conclusion

Toasted Fish Wrapped in Lemongrass, a traditional dish from Xishuangbanna (西双版纳), has become a culinary masterpiece due to its unique flavors and deep cultural significance. Not only does it satisfy people’s craving for delicious food, but it also embodies the spirit of regional culture. In a time where both tradition and innovation are valued, this dish continues to captivate diners with its distinct allure, making it one of Xishuangbanna’s iconic dishes. Let us savor this culinary legend from Xishuangbanna, preserving its rich history for future generations.

Preparation Method for Toasted Fish Wrapped in Lemongrass (香茅草烤鱼)

1. Preparation: Scale fresh tilapia (罗非鱼), slit open the belly, remove the intestines, and clean thoroughly. Chop onions, ginger, garlic, green chili peppers, and cilantro into fine pieces, and mix with salt.
2. Stuffing and Tying: Stuff the seasonings inside the fish’s belly, close it, and tie it with two to three strands of lemongrass leaves. Use bamboo sticks to secure the fish and place it over hot coals.
3. Grilling: When the fish is about 80% cooked, apply a layer of lard and continue grilling for about 5 more minutes. The dish is then ready to serve.

The fish’s delicate, sweet, and smooth meat, combined with the aromatic spices and the smokiness from charcoal grilling, create a delightful balance of flavors. The dish is both crispy and fragrant, greatly enhancing the appetite.

Yan Niu Brand Toasted Fish Wrapped in Lemongrass (岩牛牌香茅草烤鱼)

Yan Niu Brand Toasted Fish Wrapped in Lemongrass (岩牛牌香茅草烤鱼) from Xishuangbanna (西双版纳) uses locally sourced eco-friendly tilapia, paired with over 20 types of local plant-based spices. The fish is prepared by authentic Dai ethnic chefs and has passed stringent quality checks, offering exceptional flavor and quality.

Yan Niu Foods Co., Ltd. (西双版纳岩牛食品有限公司) specializes in Dai ethnic specialty foods. As a leading enterprise in Xishuangbanna, it enjoys a strong reputation for its authentic products. Their main products include over 30 types of traditional Dai delicacies such as grilled winter melon pork (烤冬瓜猪), fire-roasted dried meat (火烧干巴), lemon-flavored dried beef (柠檬干巴), and, of course, Toasted Fish Wrapped in Lemongrass (香茅草烤鱼).

Introduction to Duosheng

Duosheng (剁生) is a culinary tradition practiced by the Yi (彝), Dai (傣), Bai (白), and other ethnic groups in Southwest China. Duosheng is a festive food made from raw meat. The preparation method involves finely chopping pork or beef, mixing it with scallions, ginger, garlic, and chili, and serving it raw. Duosheng is characterized by its tenderness and freshness. The Dai people in Xishuangbanna (西双版纳) have developed their unique methods of food processing through long-term production and life practices. This article primarily introduces their four processing techniques: chopping, pickling, pounding, and wrapping.

Chopping Technique

Chopping (剁) is a unique method employed by the Dai people to process food. Duosheng is a delicacy used to entertain important guests during festivals. On celebratory occasions such as the Dai New Year (傣历新年), Opening Day (开门节), and Closing Day (关门节), as the sun sets, the sounds of chopping resonate from the Dai villages, reminiscent of “large beads falling on a jade plate” (大珠小珠落玉盘). Young Dai men compete to see who can make the tastiest and finest Duosheng. In the Dai villages of Xishuangbanna, if a young man’s Duosheng isn’t delicious enough or fine as mud, the young Dai girls will not be impressed.

• Chinese Name: 剁生 (Duosheng)
• Contains Preservatives: No
• Dai Language: “紧刹” (Jinsha)
• Characteristics: Tenderness

Dietary Customs Overview

Duosheng is an ancient raw food tradition retained by minorities such as the Yi, Dai, Bai, and Blang (布朗). Authentic Duosheng involves chopping various meats and consuming them raw with seasonings. It is said that the original ingredient for Duosheng was venison, which later evolved to include beef, pork, poultry, and fish. Fresh sika deer meat is first sliced, then finely chopped, and mixed with finely chopped scallions, garlic, coriander, pepper, chili powder, and salt. A small amount of lemon juice is added and mixed thoroughly. The pig skin is then cleaned and roasted over charcoal until it becomes milky white with a slight translucence, after which it is sliced thinly and combined with the deer meat, making it ready to eat.

Origin of Duosheng

According to folklore, a long time ago, in a place called Mengxin (勐新), there lived a hunter who was very filial to his elderly mother. The hunter was strong and young but had no wife or children, only a very old mother. He hunted every day, and their home was filled with game meat and bird meat. However, the old mother could not chew the tough game meat or the tender bird meat and often had to fill her stomach with soft, ripe wild fruits. The hunter felt deeply saddened by this and thought of ways to allow his mother to enjoy delicious meat dishes.

Initially, he would pound cooked meat with stones for her; later, he selected a piece of lean game meat, minced it, and mixed it with fragrant wild vegetable shreds to make a meat paste, which he served to his mother. The elderly woman tasted it and praised it highly, relishing this dish called Duosheng. The hunter was overjoyed and made minced lean game meat for his mother every day. From then on, Duosheng became a delicacy for honoring elderly parents without teeth in Xishuangbanna.

After Duosheng became a common dish in households, families with elderly members began to cook Duosheng in eggshells as a way to honor the elderly. This version of Duosheng is called “紧刹旺” (Jinsha Wang) in Dai, and its cooking method is referred to as “佛” (Fo). It is said to have an exceptionally delicious flavor. In Xishuangbanna, a saying goes, “并不夺窝，摩不夺佛” (It means that plain roasting is inferior to flavored roasting, and wrapping is not as good as simmering Duosheng). This reflects the high praise for Duosheng cooked in eggshells.

Development of Duosheng

It is said that the earliest ingredient for Duosheng was venison, which gradually evolved to include meat from wild herbivores, birds, and domesticated animals. Currently, ordinary households primarily use high-quality beef, pork, chicken, and fresh fish for making Duosheng. The Dai people refer to Duosheng made with beef and venison as “撒撇” (Sapie).

Originally, Duosheng was made purely from raw meat, but over time, people gradually changed customs to incorporate cooked meat in its preparation. The selection of ingredients for Duosheng is very particular, and its processing is extremely refined, with a rich variety of seasonings, resulting in a delightful flavor.

The news was updated on July 25, 2019.

If you ever have a chance to stroll in the street of Jianshui, you would likely be fascinated by hundreds of purple pottery workshops spread in its old town. Pots, vases, tea cups, ink boxes and even brush pen holders made of mud and clay can be found here without difficulty.

Jianshui county, located in today’s Honghe prefecture, takes a special role in the history of Yunnan. Seating at the province’s south-central crossroad of commerce and transportation, it used to be a key marketplace where innumerable merchants congregated, and also a center of education which can still be glimpsed from the awe-inspiring 700-year-old Confucius Temple that erects in the town.

Ancient Chinese scholar-officials, also known as literati, were always fond of exquisite pottery wares. And tea pots made of purple clays combined with other colors of mud, such as yellow, red, white and black were among their favorites. Various types of purple pottery wares in the mansions of wealthy officials, together with the soup, wine or tea they contained, formed the essence of Yunnan’s literati lifestyle.

The modern history of Jianshui Purple Pottery rather began in 1953, when it was selected as one of China’s four most distinguished pottery wares on a national exhibition of folk arts and crafts held in Beijing, along with the Yixing pottery of Jiangsu, Qinzhou pottery of Guangxi as well as the Rongchang one of Sichuan.

Nowadays, the making of purple pottery involves processes of moulding, carving, drawing, polishing and so forth. A quality and delicate pottery item normally features with hardness, durability and its ability to resist dampness.

With an increasing number of pottery artists gathering in Jianshui recently, the hand-made pottery artifacts of Yunnan are about to expect a new boom. 

source from http://english.yunnan.cn/html/2019/craft_0725/17323.html

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Meat Roasted in Bamboo of Jingpo Ethnic Minority 

Meat Roasted in Bamboo of Jingpo Ethnic Minority  (景颇竹筒菜), Meat Roasted in Bamboo, known as “竹筒菜” (Zhu Tong Cai) in Chinese or “鱼竹” (Yu Zhu) in Jingpo language, is...

Dining    Veiw

• Dehong
• Mangshi
• Ruili

Must-try Food in Dehong

Dehong Dai and Jingpo Autonomous Prefecture, located in Yunnan Province, China, is renowned for its diverse culinary scene, influenced by the Dai, Jingpo, and other ethnic groups residing in...

Dining    Veiw

• Dehong
• Mangshi
• Ruili

Barbecue in Dehong

In Dehong Prefecture, barbecue (烧烤) is a popular dining experience that blends local flavors with traditional cooking methods. Here are some must-try barbecue dishes and places to enjoy them...

Dining    Veiw

• Dehong
• Mangshi
• Ruili

Main section of China-Laos Railway bridge over Mekong River completed

The news was updated on July 29, 2019.  Photo taken on July 28, 2019 shows the closed Luang Prabang Mekong River Super Major Bridge in the north of the...

Transportation News    Veiw

• China-Laos Railway
• Kunming
• Yunnan

Zhaotong University

Zhaotong University...

Education    Veiw

• Zhaotong

Puer Transportation: Long-distance Bus

Long-distance bus plays an important role in Puer Transportation, which is the most convenient way to the nearby cities. Compared with planes, long-distance bus is more flexible than plane....

Long Distance Buses in Yunnan    Veiw

• Puer

Jianshui Railway Station in Honghe

jianshui Railway Station建水站 Jianshui Railway Station, also known as Jianshui North Railway Station, is located in Jianshui County, Yunnan Province, China. It is a major railway station on the...

Transportation    Veiw

• Honghe
• Jianshui County

Puer Transportation – By Air

In Puer, there are two airports, namely, Puer Simao Airport, Lancang Jingmai Airport. Langchang Jingmai Airport is located in Donghui Town, Langcang County, Puer.Direct flights to Simao District from Kunming, Beijing, Chongqing, Changsha, D ...

Transportation    Veiw

• Puer

Rice Cooked in Fragrant Bamboo of Dai Ethnic Minority

Introduction The Dai bamboo rice (云南傣族竹筒饭) is a delightful dish that combines the fragrance of glutinous rice and fresh bamboo, making it a flavorful and visually appealing ethnic delicacy....

Dining    Veiw

• Jinghong
• Snacks in Dehong
• Snacks in XishuangBanna
• XishuangBanna

Toasted Fish Wrapped in Lemongrass of Dai Ethnic Minority

Toasted Fish Wrapped in Lemongrass is a charcoal-grilled dish from the southern Yunnan region, made with fresh tilapia and a variety of aromatic spices. This dish is a traditional...

Dining    Veiw

• Jinghong
• XishuangBanna

Duosheng Food of Dai Ethnic Minority

Introduction to Duosheng Duosheng (剁生) is a culinary tradition practiced by the Yi (彝), Dai (傣), Bai (白), and other ethnic groups in Southwest China. Duosheng is a festive...

Dining    Veiw

• Jinghong
• XishuangBanna

Purple pottery: the essence of Yunnan’s literati lifestyle

The news was updated on July 25, 2019. If you ever have a chance to stroll in the street of Jianshui, you would likely be fascinated by hundreds of...

Travel News    Veiw

• Honghe
• Jianshui County
• Yunnan