Ghost Chicken (鬼鸡) is a dish that originates from the Dai (傣族) customs in Xishuangbanna (西双版纳), Yunnan (云南), where locals perform a ritual sacrifice of chickens to honor ghosts. The name may sound eerie, but the flavor is truly exquisite! With vibrant red chilies, robust garlic, and tender shredded chicken, this dish resembles the colorful glow of neon lights at night. Its rich, spicy local flavor invigorates the palate, awakening taste buds that may be dulled in the summer heat. Ghost Chicken is a classic Dai dish, closely tied to the traditions surrounding the 15th day of the seventh lunar month, known as “Ghost Festival” (鬼节), when various regions hold ceremonies to worship deities, spirits, and ancestors for blessings.

Ghost Festival

After the ritual, the Dai people cook the rooster used in the ceremony and prepare it with lime, bird’s eye chili, garlic, and the distinctive “big coriander” (大芫荽) to create a dish that is as colorful as a vibrant neon sign and bursting with fresh, spicy, and sour flavors, known as “Ghost Chicken” (鬼鸡) or Dai-flavored Ghost Chicken (傣味鬼鸡).

• Chinese Name: Dai-flavored Ghost Chicken (傣味鬼鸡)
• Flavor: Sour with a hint of spice, appetizing and complements rice
• Main Ingredients: Chicken thighs, coriander
• Additional Ingredients: Coriander, lime, bird’s eye chili
• Seasonings: Salt, chicken essence, monosodium glutamate

Table of Contents

1. Main Ingredients
2. Production and Preparation
3. Cooking Tips
4. Dish Characteristics

Main Ingredients

• Chicken Thigh: 1 piece (0.5 kg)
• Coriander: 0.1 kg
• Lime: 5 small ones
• Red Bird’s Eye Chili: 10 pieces
• Salt: to taste
• Chicken Essence: to taste
• Monosodium Glutamate: to taste

Production and Preparation

1. Cook the chicken thigh in cold water until fully cooked, and set aside.
2. Cut the lime in half and squeeze out the juice (be careful not to use too much force when squeezing without a lemon squeezer, or the bitter juice from the skin may come out).
3. Chop the bird’s eye chilies and soak them in the lime juice (if you enjoy spicy flavors, you can chop them finely).
4. After the chicken has cooled, debone it and shred it into thin pieces. Add it to the lime juice, along with the chopped coriander, and mix well.
5. Add an appropriate amount of salt, chicken essence, and monosodium glutamate.

Note: This dish is relatively mild in flavor, which some men might find unaccustomed to; pairing it with richer dishes can enhance the overall meal experience.

Cooking Tips

1. Make sure to mix the cooled chicken and coriander with lime juice before adding salt; otherwise, the color of the coriander may wilt.
2. Always add a bit of chicken essence, as the flavor of chickens fed with feed is not as fragrant as that enhanced with chicken essence.

Dish Characteristics

Ghost Chicken has a unique flavor profile that is both sour and spicy, making it appetizing and a great accompaniment to rice. It contains no added fats, and the chicken itself has limited fat content, making it a healthy food choice.

List of Names and Attractions

• Xishuangbanna (西双版纳)
• Dai Ethnic Group (傣族)
• Ghost Festival (鬼节)
• Chicken Thigh (鸡大腿)
• Coriander (香菜)
• Lime (青柠檬)
• Red Bird’s Eye Chili (红色小米辣)
• Chicken Essence (鸡精)
• Monosodium Glutamate (味精)

Fried beef skin is a traditional delicacy of the Dai ethnic group in Xishuangbanna. The culinary technique for this dish has been developed by the Dai people through their long-term production and life experiences, making it a unique local specialty. This dish not only reflects the Dai people’s unique way of handling ingredients but also embodies rich ethnic cultural connotations.

Cultural Background

In Dai culture, cowhide is a common ingredient. Fried beef skin, as a delicious accompaniment to alcohol, is loved by the Dai people for its unique texture and cooking method. It is not only a delicacy but also an important part of Dai culture, often appearing in traditional Dai festivals and daily life.

Preparation Method

• Dehairing: Place the cowhide over an open flame and roast it, turning it frequently to remove the surface hair.
• Soaking and Cleaning: After roasting, soak the cowhide in water for over a day, then clean it thoroughly.
• Slicing and Drying: Cut the cowhide into small pieces or strips and dry them until they are completely dehydrated.
• Frying: Put the dried cowhide into cold oil and fry it over low heat until it becomes puffed and crispy.
• Dipping and Eating: The fried beef skin can be enjoyed with special Dai sauces (such as tomato “nam mi” or lemon chili sauce).

Nutritional Benefits

Fried beef skin is rich in collagen, which has certain beautifying and nourishing effects. The accompanying “nam mi” usually contains abundant vitamins and minerals, which help enhance immunity.

Recommended Restaurant and Address

• Restaurant: Xishuangbanna Wanda Jin Hua Resort Hotel (西双版纳万达锦华度假酒店)
• Address: No. 66 Yingbin Road, Wanda International Tourism Resort Area, Jinghong City, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province (云南省西双版纳傣族自治州景洪市万达国际旅游度假区迎宾路66号)

Fried beef skin of the Dai ethnic group in Xishuangbanna, with its unique texture and rich cultural background, is one of the must-try dishes in the area. Whether as a side dish for alcohol or a pre-meal snack, it will add an unforgettable taste to your journey.

Pork Steamed in Banana Leaves is a traditional dish from the Dai ethnic group in Xishuangbanna, Yunnan Province, China. Known for its unique flavors and preparation method, this dish is a staple in Dai cuisine. Here’s a description of this flavorful dish:

Pork Steamed in Banana Leaves

Ingredients:

• Pork: Typically, pork belly or shoulder is used. The meat is cut into chunks.
• Banana Leaves: Fresh banana leaves are used to wrap the pork. They impart a subtle aroma and flavor to the dish.
• Spices and Herbs: Commonly used spices include garlic, ginger, chili peppers, and various local herbs. Soy sauce and fermented bean paste are also used to enhance flavor.
• Vegetables: Sometimes, vegetables like mushrooms or bamboo shoots are added.

Preparation:

1. Marinate the Pork: The pork chunks are marinated with a mixture of spices, herbs, and sometimes soy sauce or fermented bean paste. The marination process can vary but usually involves letting the pork sit with the spices for several hours to absorb the flavors.
2. Prepare Banana Leaves: Banana leaves are washed and briefly blanched to make them pliable. They are then used to wrap the marinated pork.
3. Wrap and Steam: The marinated pork is wrapped in banana leaves, forming packets. These packets are then steamed for several hours. The steaming process allows the flavors to meld together and infuses the pork with the aroma of the banana leaves.
4. Serve: Once steamed, the banana leaf packets are unwrapped, and the tender pork is served. It is often enjoyed with rice or as part of a larger meal.

Flavor Profile:

• The dish is known for its rich and aromatic flavors. The banana leaves impart a distinct herbal and slightly sweet fragrance to the pork.
• The spices and herbs used in the marinade add layers of complexity, making the pork tender and flavorful.

Cultural Significance:

• This dish is an important part of Dai cuisine and is often prepared during festivals, special occasions, or family gatherings.
• It reflects the Dai people’s use of local ingredients and traditional cooking methods, emphasizing the connection between food and cultural practices.

In Xishuangbanna, you can find Pork Steamed in Banana Leaves in local restaurants or markets, especially those that specialize in Dai cuisine. It’s a great way to experience the unique flavors and culinary traditions of the Dai ethnic group.

Brief Introduction

The end of Dukezong Ancient Town is Moon Square and the hill to the east of the square is the famous Guishan Park in Shangri-la. At the entrance to the park is a large and clear pool, with spring from ancient well, which many citizens use as their living water in the past. Standing on the Guishan park, you can look up to see the majestic and continuous snow mountain, and down to have a panoramic view of Shangri-la city. 

History and Culture

Built in the reign of emperor Kangxi, Guishan park is built against the mountain, which is the commanding height of the ancient city. The park consists of the Giant Prayer Wheel, Dafo Temple(Chaoyanglou), Red Army Long March Museum, Diqing History Museum, etc.

Main Attractions

Giant Prayer Wheel: The giant prayer wheel in Shangrila is reputed as the largest one in the world for its 21 meters in height and 60 tonnes in weight. Because of its size and weight, the prayer wheel is to be spun by multiple people. It’s a must-see attraction of Shangrila tour. 

Guishan Temple:
Built in the very center of the Old Town, Guishan Temple with the largest prayer wheel, over 80 feet high lights up the night sky like a dazzling jewel. It offers a wonderful vantage point for looking over the Shangrila city.

How to Get to Guishan Hill Park?

People in Dukezong Ancient Town can walk to Guishan Hill Park directly.

Best Time to Go

It is suitable to visit Dukezong Ancient Town all year round but summer is the best time. Take enough clothes to keep warm due to the great time differences between day and night. 

Tours including Guishan Hill Park

4 Days Shangri-la City Tour
5 Days Lijiang-Shangrila Tour
7 Days Shangrila Meili Snow Mountain and Yubeng Village Trekking Tour
8 Days Yunnan Classic Tour by Flight
8 Days Yunnan Classic Tour by High Speed Bullet Train

Xishuangbanna (西双版纳), a region located in southern China, is renowned for its unique natural scenery and rich ethnic culture, especially the Dai (傣族) culture. Among the culinary delights of Xishuangbanna, Chicken Boiled with Sour Bamboo Shoots stands out as a shining gem. This dish primarily uses sour bamboo shoots as its main ingredient, meticulously prepared and combined with tender chicken, simmering together in a pot until fully cooked. The sourness of the bamboo shoots and the deliciousness of the chicken blend together harmoniously, creating a delightful symphony of flavors on the palate. Each bite is filled with endless aftertaste, a perfect combination of sour and spicy that makes it irresistible.

A Delightful Experience

Chicken Boiled with Sour Bamboo Shoots is not only a delicious dish but also a way of enjoying life. On a scorching summer day, nothing feels as refreshing as a bowl of this dish. Conversely, on a cold winter day, the steaming Chicken Boiled with Sour Bamboo Shoots can chase away the chill and bring warmth. Whether served as a main course or a late-night snack, this dish satisfies people’s cravings for delicious food.

Both local residents and visitors from afar praise this dish highly. They express that after tasting Chicken Boiled with Sour Bamboo Shoots, they have fallen deeply in love with this charming land. This dish has become a calling card for Xishuangbanna, allowing people to remember its beauty and abundance.

A Favorite among the Dai People

Sour soup dishes are one of the favorites among the Dai people. Foods with a sour taste possess several benefits, such as astringency, toning, improving digestion, stimulating appetite, and enhancing overall wellness. The Dai staple food is glutinous rice, and the hot climate in the region often leads to sweating; hence, there is a significant demand for sour foods that can aid digestion and reduce sweating. To meet this demand, the Dai people have developed numerous sour dishes, among which sour soup is particularly distinctive.

In the Dai language, it is called “克糯松赛盖” (Ke Nuo Song Sai Gai). The main ingredients are chicken and sour bamboo shoots, accompanied by seasonings such as green chili or chili oil, ginger, coriander, schisandra, mint, and wild pepper powder. The cooking method involves first slaughtering the chicken, plucking its feathers, and cleaning it thoroughly before cutting it into small pieces. The sour bamboo shoots are rinsed briefly with clean water to reduce excess sourness and then squeezed dry; the seasonings are washed and minced.

Cooking Process

Once the main and supplementary ingredients are prepared, oil is poured into the pot, and minced ginger is sautéed until fragrant. Salt and chicken are added and stir-fried briefly to allow the meat to absorb the oil and salt. When the chicken is about 70-80% cooked, broth is added and brought to a boil. Next, sour bamboo shoots, salt, monosodium glutamate, and chili are included, and the mixture is cooked until the chicken and bamboo shoots are thoroughly done. Finally, coriander, schisandra, and mint are sprinkled on top, and the dish is served in a bowl.

This soup dish is characterized by its sour and fresh taste, with a slight spiciness or numbness that greatly stimulates the appetite.

Summary

• Dish Name: Chicken Boiled with Sour Bamboo Shoots (傣族酸笋煮鸡)
• Flavor: Sour and spicy, unique taste
• Function: Stimulates appetite
• Region: Dai Ethnic Group

This dish is relatively unique to the Dai people. Its preparation involves washing the sour bamboo shoots, boiling them until tender, and then adding the prepared chicken to cook together. Once the chicken is done, ingredients like chili, ginger, and green onion are heated in oil, followed by pouring the sour bamboo shoot and chicken broth back into the pot to reheat, making it ready for consumption. Its flavor is sour, spicy, and refreshing, with a unique taste that enhances the appetite.

List of Names and Attractions

• Xishuangbanna (西双版纳)
• Dai Ethnic Group (傣族)
• Sour Bamboo Shoots (酸笋)
• Chicken (鸡肉)
• Green Chili (青辣椒)
• Chili Oil (辣椒油)
• Ginger (生姜)
• Coriander (芫荽)
• Schisandra (荆芥)
• Mint (薄荷)
• Wild Pepper Powder (野花椒粉)

Yunnan Jinghong (云南景洪), located in the southwestern part of China, borders countries such as Thailand (泰国) and Laos (老挝), and its culinary style is deeply influenced by surrounding Asian cultures. Here, Lemon Fish (柠檬鱼) is a popular specialty dish among diners. It features fresh fish as the main ingredient, complemented by fresh lemon juice, lemongrass, chili peppers, garlic, and other spices, creating a unique combination of sour and spicy flavors along with a refreshing taste.

Preparation Process

The preparation of Lemon Fish is not complicated, but it requires the selection of fresh fish and lemons. First, the fish is cleaned and cut into pieces, then marinated with salt, cooking wine, and soy sauce for a while to absorb the flavors. Next, the marinated fish pieces are fried in hot oil until they turn golden brown and set aside.

In a wok, an appropriate amount of garlic, ginger, chili, and lemongrass is sautéed to release their fragrance, then an adequate amount of lemon juice and water is added and brought to a boil. The fried fish pieces are then added to the wok and simmered on low heat until the sauce thickens and the fish absorbs the flavor. Finally, some cilantro and chopped green onions are sprinkled on top, and a delicious Lemon Fish dish is ready to serve.

Characteristics and Flavor

The uniqueness of Lemon Fish lies in its refreshing lemon juice and multiple textures. The sour and spicy flavor of the lemon perfectly complements the freshness of the fish, greatly stimulating the appetite. Moreover, the delicate texture of the fish combined with the spices like lemongrass and chili creates a rich layered flavor. Whether served as a main dish or a side dish, Lemon Fish is a culinary delight that should not be missed.

Serving Suggestions

In Yunnan Jinghong, people enjoy pairing Lemon Fish with rice. Pouring the prepared Lemon Fish over rice allows the rice to fully absorb the sour and spicy flavors, enhancing the overall deliciousness and increasing the appetite.

In addition to rice, Lemon Fish can be enjoyed with other ingredients. For instance, it can be served alongside a vegetable salad to enhance both the taste and nutritional value. Moreover, Lemon Fish can be used to make soup, boiled down into a thick broth, and served with noodles or steamed buns, providing a unique flavor experience.

In summary, Lemon Fish is a refreshing and delicious specialty dish from Yunnan Jinghong (云南景洪). Its unique sour and spicy flavor combined with the refreshing taste of lemon leaves a lasting impression. Whether enjoyed as a main course or a side dish, Lemon Fish is a must-try delicacy. If you have the opportunity to visit Yunnan Jinghong for tourism or to taste local cuisine, be sure not to miss this mouthwatering dish.

Ingredients for Dai Style Lemon Fish

• Tilapia (罗非鱼): 1000g
• Yellow lemon (黄柠檬): 1
• Green lemon (青柠檬): 1
• Green onions (小葱): 2-3
• Bird’s eye chili (小米椒): 10g (adjust to taste)
• Ginger (姜): 3 slices
• Steamed fish soy sauce (蒸鱼豉油): 2 tablespoons
• Soy sauce (生抽): 1 tablespoon
• Cooking wine (料酒): a little
• Sugar (白糖): 10g
• Salt (盐): a little
• Oil (油): 1 tablespoon

Steps of Preparation

1. Prepare the ingredients: tilapia, yellow lemon, green lemon, onion, bird’s eye chili, green onions, and ginger.
2. Cut the bird’s eye chili and green onions into sections and slice the onion.
3. Cut half of the yellow lemon into slices and halve the green lemon.
4. Manually squeeze the juice from half of the yellow lemon and one green lemon. Remove any seeds that fall in. If the green lemon is small, you may use two.
5. Add two tablespoons of steamed fish soy sauce, one tablespoon of soy sauce, a little cooking wine, and a bit of sugar, then mix well.
6. Prepare three slices of ginger and the sections of green onion. Slice half of the yellow lemon.
7. Stuff the ginger, green onion sections, and two lemon slices into the cavity of the fish.
8. Use a clean bag from a supermarket, place the fish inside, pour in the prepared marinade, and add the remaining lemon. Tighten the bag to let the marinade coat the fish, then place it in the refrigerator. After half an hour, turn the fish over and marinate for another half hour.
9. Place the marinated fish on a plate, pour out the marinade, sprinkle bird’s eye chili and onion, and evenly sprinkle salt over the fish. Steam it in a pot for 7-8 minutes once the water boils. Turn off the heat and let it sit for 6-7 minutes to finish cooking.
10. Once done, sprinkle with chopped green onions and drizzle with a little oil if desired.
11. Enjoy your meal! The taste is slightly sour, a bit sweet, and the meat is tender. This is the bite you will love.

The Chrysanthemum and Fillet Hot Pot of the Dai ethnic group in Xishuangbanna is renowned for its distinctive flavors and cultural importance. This hot pot features fresh fillet meat, typically pork or beef, combined with a variety of local vegetables and herbs, including chrysanthemum petals. The preparation involves simmering these ingredients in a broth infused with aromatic spices and herbs, resulting in a rich and flavorful soup base.

Culinary Tradition of the Dai People

The Dai people, predominantly residing in Xishuangbanna, Yunnan province, have a culinary tradition emphasizing fresh, natural ingredients and intricate flavor combinations. Chrysanthemum petals not only enhance the dish aesthetically but also contribute a subtle floral aroma and taste that complements the savory meat and vegetables.

Communal Dining Experience

The preparation of Chrysanthemum and Fillet Hot Pot often involves communal dining, where diners gather around a simmering pot placed at the center of the table. Ingredients are added gradually, allowing them to cook slowly and absorb the flavors of the broth. This dining tradition not only delights the palate but also fosters community and togetherness, reflecting the Dai people’s hospitality and cultural values.

Enjoying the Dish in Xishuangbanna

Visitors to Xishuangbanna can savor this traditional hot pot dish in local restaurants and eateries. It serves as an excellent introduction to Dai cuisine and culture, showcasing a harmonious blend of flavors deeply rooted in the region’s history and natural bounty.

Introduction

腌牛筋 (Salted Cattle Tendon) is a traditional dish from the 傣族 (Dai ethnic group), primarily made from beef parts, particularly the head and feet, seasoned with ingredients such as ginger, garlic, and Sichuan pepper. This dish is known for its unique flavor profile and texture.

Ingredients

• Main Ingredients:
  • 牛头 (Beef head)
  • 牛脚 (Beef feet)
  • 姜 (Ginger)
  • 蒜 (Garlic)
  • 花椒 (Sichuan pepper)
  • 盐 (Salt)

Characteristics

特点 (Characteristics):
The dish is known for its sour and fragrant taste, with a soft and tender texture.

Preparation Method

The preparation of 腌牛筋 (Salted Cattle Tendon) involves several steps:

1. Cleaning the Beef: The beef head and feet are blanched in boiling water to remove hair.
2. Roasting: They are then roasted over fire until thoroughly cooked.
3. Soaking and Boiling: After cleaning, the meat is chopped into small pieces and boiled until tender.
4. Preparation of the Marinade: The bones are removed, and the meat is cut into slices. It is then soaked in rice washing water for 3 hours, rinsed with cold water, and drained.
5. Mixing Seasonings: Finally, prepared seasonings like chili, ginger, garlic, Sichuan pepper, and salt are mixed with the meat, which is then sealed in a jar. After two weeks, it is ready to eat.

This dish’s 滋味 (flavor) is characterized by its refreshing and tangy taste, with a delightful texture.

Historical Significance

牛板筋 (Cattle Tendon) originated from 云南省 (Yunnan Province), specifically in 西双版纳 (Xishuangbanna), and it is a distinct specialty of the Dai ethnic group. With a tradition of hundreds of years, this dish has become an indispensable part of the Dai cuisine, recognized alongside the world-famous 傣族牛肉干巴 (Dai beef jerky) and 竹筒饭 (bamboo rice).

As we entered the new century, Dai cuisine gained national recognition, particularly with the development of tourism in Yunnan, which led to an increase in the popularity of various Dai-style dishes, including 牛板筋 (Cattle Tendon).

Unique Features of 牛板筋

• The 牛板筋 (Cattle Tendon) is sourced from the back muscles of cattle, and each adult cow yields only about 300 grams of tendon, making it a rare and expensive delicacy.
• Historically regarded as a premium dish, it has a long history of consumption. Its taste is subtle and tender, often compared to 海参 (sea cucumber), leading to the saying, “牛蹄筋，味道赛过参 (Beef tendon tastes better than sea cucumber).”

Nutritional Benefits

牛板筋 (Cattle Tendon) is rich in collagen and contains lower fat content compared to fatty meats, making it beneficial for enhancing cellular metabolism and improving skin elasticity. It can also help alleviate symptoms for those suffering from weakness and promote growth in teenagers while slowing down bone density loss in middle-aged and elderly women. Regular consumption may benefit those who spend long hours seated indoors.

Popular Variations

• 麻辣味牛板筋 (Spicy Cattle Tendon): This version combines multiple flavors, including spiciness and numbing from Sichuan pepper, creating a mouthwatering taste that is hard to resist.
• 鸡枞味牛板筋 (Chicken Mushroom-flavored Cattle Tendon): This variant features a moderate spice level with a unique aroma from chicken mushrooms, offering a distinct culinary experience.

傣旺牛板筋 (Daiwang Cattle Tendon) is available in convenient packaging, making it an excellent snack option for meals!

酸肉 (Sour Meat)

The Dai people are skilled at pickling sour meat, with 酸牛筋 (sour cattle tendon) as one of the primary ingredients. The preparation includes removing impurities from the tendon, boiling it until chewable, and seasoning it with salt, chili, wild Sichuan pepper, garlic cloves, and minced ginger before sealing it in a jar for fermentation.

Upon serving, this dish is visually appealing with its clean white tendon and offers a slightly sour, spicy, and appetizing taste. It has been one of the most famous snacks in Xishuangbanna, representing local traditional cuisine with a history spanning hundreds of years.

In summary, 腌牛筋 (Salted Cattle Tendon) is a beloved dish within 西双版纳 (Xishuangbanna), showcasing the rich culinary traditions of the 傣族 (Dai ethnic group). It reflects the region’s unique flavors and cultural heritage while offering health benefits through its nutritious ingredients.

Overview of Nanmi

Nanmi (南咪) is a direct translation from the Dai language, referring to a flavorful dish from the Dai ethnic areas of Xishuangbanna (西双版纳) and Dehong (德宏). It is commonly known as “sauce” or “dipping water” and can be categorized into several varieties, including tomato nanmi, sour bamboo shoot nanmi, crab nanmi, and cauliflower nanmi.

Name

• Chinese Name: 南咪
• Specialty: Dai-style flavor dish

Varieties

• Categories:
  • Tomato Nanmi (番茄南咪)
  • Sour Bamboo Shoot Nanmi (酸笋南咪)
  • Crab Nanmi (螃蟹南咪)

Preparation Method

• Cooking Techniques: Slow simmering or pounding

The preparation of nanmi primarily involves simmering or pounding the ingredients. The resulting flavors are often sour and spicy or have a unique taste, with a dark color. The ingredients used are primarily wild vegetables, wild fruits, or wild game, showcasing the distinctive characteristics of Dai cuisine.

Main Eating Method

Nanmi is typically consumed by dipping ecological vegetables into it, such as fried beef skin, cucumber, spiny bristle fern, water cilantro, bitter bamboo shoots, water chestnut, and small crispy eggplant. It can also be directly dipped with sticky rice.

The Art of Making Nanmi

Although the name “nanmi” may be unfamiliar to many, it represents a unique delicacy from Xishuangbanna. This dish is crafted from a variety of carefully selected ingredients, including fresh vegetables, tomatoes, bamboo shoots, chili peppers, fish, yellow eels, and peanuts. These rich ingredients merge during the making of nanmi, creating a distinctive flavor.

The process of making nanmi is indeed an art form. First, the selected crab meat is meticulously pounded into a fine paste. Next, this meat paste is placed in an iron pot and slowly simmered over low heat. During the cooking process, a suitable amount of salt is cleverly added to enhance the flavor and prevent the ingredients from spoiling. As time passes, the moisture in the pot gradually evaporates, ultimately leaving only the rich crab meat paste.

To enhance the depth of flavor, the thick crab meat paste is sun-dried into thin slices for preservation and convenience. The dried nanmi slices resemble a beautiful painting of nature, with intermingled red, green, and yellow colors, exuding an enticing aroma.

Whenever it’s time to enjoy nanmi, fresh green chili peppers, coriander, and garlic are mixed with an appropriate amount of salt and ground together with a pestle. The mixture is then thoroughly combined with the nanmi slices, releasing a fragrant, sour, and spicy aroma that immediately whets the appetite. This uniquely textured, nutritious food is particularly suitable for health-conscious individuals or those looking to lose weight.

Recipe for Nanmi

Nanmi is one of the most common dishes on a Dai family table and serves as a versatile dipping sauce for various foods.

Ingredients

• 4 Tomatoes (西红柿)
• 2 Cloves of Garlic (大蒜)
• 4 Small Chili Peppers (小米椒) (adjust according to personal preference)
• 1 Bunch of Coriander (芫荽)
• Salt (适量)
• 1 Spoon of MSG (万事达)
• Appropriate amount of monosodium glutamate (味精)

Steps to Prepare Nanmi

1. Roast Tomatoes: Roast the tomatoes until well-cooked. The chili and garlic should also be roasted, and some bitter bamboo shoots (seasonal) can be added.
2. Ensure Tomatoes are Soft: The tomatoes should be roasted until they are soft. (You can add tree tomatoes, optional).
3. Pound Garlic and Chili: Start by pounding the garlic and chili together.
4. Add Tomatoes: Then, add the roasted tomatoes and continue to pound.
5. Incorporate Coriander: After the tomatoes are mashed, add the coriander.
6. Seasoning: Add soy sauce, salt, and monosodium glutamate for seasoning. If you prefer a thinner consistency, add some cool boiled water.
7. Final Mixing: Once seasoned, it is ready to serve.
8. Serve: The Dai-style nanmi is complete!
9. Enjoy: Enjoy your meal! I will taste it for you first; my favorites are the bitter bamboo shoots and butterfly pea flower.

Tips for Making Nanmi

Dai-style nanmi can be dipped with cucumbers, okra, mint, coriander, carrots, bean sprouts, and more. Cooking over charcoal enhances the flavor; if you have an oven at home, you can use it as well. If not, boiling will suffice. If you don’t have a pestle, you can put everything in a food processor and blend until smooth.

Cooking Process

1. Place tomatoes, garlic, and small chili peppers in a pan and dry-fry until charred.
2. Put all ingredients in a pestle bowl and pound them into a paste.
3. Add coriander and continue to pound until mixed evenly.
4. Sprinkle with salt, monosodium glutamate, and chili powder, and mix well to enjoy!

Serving Suggestions

This nanmi dipping sauce pairs perfectly with seafood, grilled fish, rice noodles, cold dishes, or boiled vegetables for a delightful flavor combination!

Why is Bitahai Lake So Special

Bitahai Nature Reserve, covering an area of 840 square kilometers, is 3,538 m above sea level, 3km long and 1km wide; it is the highest lake in Yunnan Province. The lake there is known as the pearl of Yunnan. It is like a mirror, the water is clear, and the sun is always shining. The plant life here is rich in variety due to its subtropical climate and a wide array of wildlife living here such as leopards, black-necked cranes, rhesus monkeys, etc. 

Where is Bitahai Lake – Location

Bitahai Lake lies in the east of Shangri-La County of Diqing Tibetan Autonomous Prefecture, which is one of the core spots in Pudacuo National Park with an altitude over 3500 meters above sea level. 

Legend of Bitahai Lake

Legend has it that a woman from the sky broke her mirror into pieces during her combing. They fell to the ground and became various lakes in the world, while the Bitahai Lake is one of the most beautiful pieces with emeralds.

There is another legend that it’s the “poison lake” mentioned in the Epic of King Gesar. When the Jiang& Ling Battle fighting to Bitahai Lake, the soilders of Ling State were strayed into the lake and drown due to the snow and ice making the lake hazy. Jiang State thought it was the result of the protection of the god of Bita mountain, so he built a temple on the hill.

Others says the insland was a summer resort for the Naxi emperor of the Ming dynasty, while others say it was a temple built by treasure hunters… 

Natural Resources

“Bita” in Tibetan means a place with a dense oak forest and “Bitahai” means a quiet lake. Bitahai Nature Reserve became an established nature reserve in 1984, and was established to protect the rare wildlife, and plant life in the region. A few of the plant types here include coniferous trees, broad leaf trees, shrubs and marshy grassland; a wide array of wildlife including leopards, black-necked cranes, as well as different types of fish such as the local three-lipped fish. This fish is said to have a history of 2,500,000 years, supposedly left over from the Quaternary Glacier- the latest great glaciers.

Main Attractions

Clear Water of Bitahai Lake

The lake is like a mirror, the water is clear, and the sun is always shining. In the morning, the water is as black as ink. At noon, it is as green as jade. In the evening, the water and the sky merge into a dazzling light. The most breathtaking view of the lake is in the moonlight. In the midnight, a bright full moon appeared over the eastern mountains and treetops.

An Islet in the Center of Bitahai Lake

In the middle of the lake stands an island, shaped like a boat sailing on the water. The island is 30 meters above sea level and is covered with rare plants, as well as spruce and azalea. Here the birds are chirping and the flowers are sweetly fragrant. When you step on the island, you feel like you’re in a paradise. 

Fish Drunk by Azalea

When the flowers bloom, the air is filled with a wonderful fragrance that will refresh you. In May the azaleas bloom, and decorate the forest, and in autumn they fall into the lake and leave a gift for everyone to see, because the flowers have a slight bit of poison in them when the fish eat them they all go belly up for a bit and float on the lake, kind of looks like they’re drunk or unconscious, and the birds are the only thing you’ll hear besides the running of the water. No one screaming, no car horns, nothing but peace and tranquility. 

Plants and Animals around Bitahai Lake

Bitahai Lake is rich in wild animals and plants. The vegetation is characterized by abies -fabri and spruce. Among the rare animals and birds, black -necked cranes are Class-A species under state protection. The Bitahai Lake has abundant fish resources. The local three-lipped fish is said to have a history of 2,500,000 years, supposedly left over from the Quaternary Glacier- the latest great glaciers.

Recommended Visiting Route

There are two ways to appreciate Bita Lake including plank road trekking and lake boating. The plank road is 4.5km and trekking is the best way to way to appreciate the lake scenery. Boat cruise on the lake can save your energy and the fare is RMB 50/ person.

Best Time to Go

Bitahai Lake is suitable for traveling all the year around. Different season has different scenery. While Spring and autumn are the best time to visit. In spring, the hills are covered with colorful azalea, and in autumn it has a colorful scene.

It’s recomended to wear clothes when traveling to Bitahai Lake during winter seasons. Please check weather forecast of Shangri-La and prepare warm clothes before you come.

Nearby Attractions

Shudu Lake

Shudu Lake as one of the biggest lakes in Diqing Tibetan Autonomous Prefecture is 3,705 meters above the sea level. Covering an area of 15 square kilometers, the lake is renowned for its stunning natural sceneries especially in every spring and summer. Visitors here can hear the sound of flute, see herds of yak and goat grazing beside the lake.

Militang Pasture

The area between the Bita Lake and Shudu Lake is the Militang Pasture which is the largest pastureland in Pudacuo National Park. Militang Pasture is dotted with yaks and cabbage-like grass. The term Militang in Tibetan refers to “the Buddha’s eye” because of its eye-shaped appearance from a bird’s view angle.

Useful Travel Tips

►To avoid high altitude sickness, please avoid strong activities or prepare two bottle of oxygen before visiting.

►Temperature in Bitahai Lake is lower than that in Shangri-La city and weather changes a lot, so bring some warm clothes whenever you visit.

► Charge your camera before visiting due to the stunning scenery will make your camera busy.

►The best site for sightseeing and photographing Bita Lake is on the sightseeing platform after going over a mountain range on the way to Bita Lake.

Tours including Shudu Lake

4 Days Shangri-la City Tour

5 Days Lijiang-Shangrila Tour

8 Days Yunnan Classic Tour by High Speed Bullet Train

10 Days Yunnan Classic Tour with Dongchuan Red Land Photography

The Delicacy of Dai Cuisine: Qingtai (青苔)

You might wonder, isn’t Qingtai just the moss you see on rocks or the ground? How could it be eaten? You’d be mistaken; the Qingtai spoken of by the Dai (傣族) people is not the moss on the ground or on rocks, but rather the one found in water.

This water-based Qingtai is a delicious ingredient that has been passed down through generations of the Dai people—both flavorful and nutritious. Typically, this Qingtai can be found in the ditches of villages. During certain seasons, Dai girls go back to the ditches to harvest Qingtai to prepare various delicacies.

These Qingtai can be made into numerous dishes, including stir-fries, soups, and even the most distinctive Dai-style soups. The special Qingtai rock soup is made using unique Dai spices. Once prepared, the Qingtai is thoroughly washed and placed in a pot. Next, they gather smooth pebbles from the river, wash them clean, heat them until red-hot, and add them to the pot to cook with the Qingtai.

The Qingtai is pulled from rivers and lakes, washed clean, flattened into thin cakes, sprinkled with a bit of salt, ginger slices, and water, and then turned into ginger soup. After being sun-dried for a long time, it becomes Qingtai slices. These are cut into small pieces and fried in oil until golden brown. They are crispy and fragrant, offering cooling and detoxifying benefits for the body.

Preparation Method

1. Fresh Qingtai can only be gathered from clear rivers, which should then be washed in clean water.
2. After the initial wash, the Qingtai is squeezed dry and placed in prepared bags or bamboo baskets.
3. Following multiple careful washes, the second step involves pounding the Qingtai into a pulp using a wooden stick.
4. The pulp is poured onto a sieve placed in still water, spread evenly, and once cleaned, removed to drain excess water.
5. The Qingtai, no longer dripping, is gently tapped out onto a grass mat or bag. “Sticky rice lemongrass powder” is evenly sprinkled over the Qingtai.
6. Additional seasonings like ginger, garlic, and chili are added.
7. Using bamboo strips, the Qingtai and seasonings are gently combined and allowed to absorb flavors. After drying, the Qingtai slices are cut into small pieces and fried over low heat. Delicious fried Qingtai is then ready to serve.

Qingtai typically grows only in rivers with good water quality and is rich in various organic salts and trace elements essential for the human body. It has a certain supportive role in promoting digestion and preventing malaria. Such a magical food—let’s explore how to eat it!

Grilled Qingtai (烤青苔)

![Image source: Xishuangbanna Mobile Station]

“Grilling” is the simplest way to enjoy Qingtai. Every year from January to March, the Dai people in Xishuangbanna harvest Qingtai from the river, which undergoes cleaning, tearing, flattening, and sun-drying to remove impurities while using sunlight to eliminate the earthiness of the Qingtai. Once the Qingtai cakes are dried and shaped, they are seasoned with wild ginger, chili powder, and saltwater, then pounded evenly with a wooden stick to enhance the flavors before being dried again.

The seasoned Qingtai is then slowly grilled over charcoal until it becomes crispy and slightly charred, significantly enhancing its flavor. The crispy and savory taste is reminiscent of seaweed, making it irresistible to eat one after another.

In addition to being enjoyed directly, grilled Qingtai is also excellent for wrapping around grilled meat!

Stir-Fried Qingtai (炒青苔)

![Image source: Mengla News Release]

First, the Qingtai is roasted over charcoal until crispy, then lightly crushed for later use. Lard is heated in a pan, and minced garlic and small chili peppers are stir-fried until fragrant. The crushed Qingtai is then quickly tossed into the pan and stir-fried until aromatic and dry, creating a traditional Dai delicacy.

The vibrant green Qingtai crumbs emit an enticing aroma and can be paired with a variety of ingredients, making it an excellent companion for any dish.

Stir-fried Qingtai is a master at enhancing flavor and fragrance. You can choose to pair it with other ingredients to enjoy a burst of fresh taste or boldly innovate to find alternative ways to enjoy stir-fried Qingtai.

A cost-effective and delicious stir-fried Qingtai from Xishuangbanna is certainly worth trying when in Yunnan!

Qingtai Sticky Rice (青苔糯米饭)

![Image source: Jinghong News Release]

Qingtai Sticky Rice features a layer of sticky rice wrapping around the stir-fried Qingtai. The fresh green pairs beautifully with pure white, creating a unique delicacy.

The cooled sticky rice is aromatic, soft, and chewy, enveloping the freshly cooked stir-fried Qingtai. The contrast of temperatures and textures creates a delightful flavor that lingers on the palate.

Fried Qingtai (炸青苔)

![Image source: Jinghong News Release]

After the Qingtai undergoes a high-temperature “baptism” in the oil, it transforms into a piece of green jade. This incredible ingredient, paired with unexpected seasonings, creates an indescribable taste. The texture is crispy with a hint of sweetness, reminiscent of seaweed and fennel.

When combined with clumped white rice, it transforms into a uniquely flavored “Qingtai Sushi.”

Qingtai Soup (青苔汤)

The main ingredients for Qingtai Soup are freshly harvested Qingtai and clean pebbles. The Qingtai is thoroughly rinsed, combined with chopped leeks, ginger, garlic, coriander, chili, salt, and other seasonings, all placed in a bowl.

The cleaned pebbles are heated in the fire until red-hot, then added to the Qingtai bowl as a heat source. After adding cold water, the Qingtai is boiled until cooked and served with sticky rice balls for dipping.

This dish is uniquely colored in vibrant green, slippery and fragrant. Would you dare to challenge this distinctive Yunnan dish?

In Yunnan, Qingtai, a type of aquatic moss plant, has made its way to the dining table as a specialty food. The Dai people, who live near water, utilize their creativity to transform Qingtai into various dishes, whether grilled, stir-fried, deep-fried, or boiled.

No matter the preparation method, each retains the unique flavor of Qingtai to the greatest extent. Take advantage of this season to taste this extraordinary delicacy in Yunnan!

The One Thousand Lions Mountain which is the literal translation of its Chinese name, Qianshi Shan (千狮山), is a lesser-known tourist attraction near Shaxi (沙溪), in Yunnan province. This mountain situated behind the old town of Jianchuan (剑川) features hundreds of lions statues and lions carved directly in the stone.
Chinese Name:剑川满贤林千狮山
English Name: Qianshi Moutain /The One Thousand Lions Mountain

In spite of the massive stone gate that marks the entrance shows that the local government has hoped for the crowds of tourist that travels between Lijiang and Dali to come to Qianshi Shan. It seems however that travellers still prefer to go hiking on the nearby Stone Treasure Mountain or Mount Shibao (石宝山) or in the famous Tiger-Leaping Gorges (虎跳峡) near Lijiang.

Longevity Slope

Readers who have already climbed a Chinese mountain that has become a tourist attraction are familiar with endless flights of steep stone stairs. Like Mount Weibao (巍宝山), Mount Shibao (石宝山), to name just two in Yunnan, or the famous Mount Tai or Taishan (泰山) in Shandong province, hiking Qianshi Shan first involves climbing the 999 steps of the ‘Qiantai Slope’ (千台坡). Since the number 999 is associated with longevity (长寿), it is believed that once you’ll reach the top, you’ll have extended your life span. There is a similar belief that those who climb the Taishan will live one hundred year.

The massive stone archway or paifang (牌坊) at the top of the Qiantai slope shows that the local government has invested a lot of money to attract tourists, but at the moment, it’s the rendez-vous of locals who come for a short hike and pray in one of the temples hidden in the valley.

One Thousand Lions and Xu Xiake

There was something other-worldly about walking through the forest on a trail lined with dozens of lions statues of all sizes and adopting various postures. They were definitely not the guardians lions that as foreign travellers we are used to see at the entrance of banks or officials buildings in the Chinese world. Most of the lions had a large smile on their face and somehow reminded me of the cast of strange characters we find in Hayao Miyazaki’s Spirited Away.

On the picture above, you notice that some hikers have put wood sticks under the belly of the lion, like if they wanted to offer him support in his long pose. Locals believe that, by doing so, the lion will also alleviate hikers’ fatigue.

Here are there, you will find a sign that explain the ‘pose’ of the lions. Hence, you will find the ‘Lion playing with the Kirin’, the ‘Mother Lion playing with her cub’, the ‘Lion family drinking by the pond’.

Some of the statues do not look like they have been affected by time, but many are covered in a green moss. How long have these lions been there?

Historical and cultural information about Mount Qianshi, how and why it came to be are scarce. The few things I know, I read them from a stele I stumbled upon while hiking the trail. According to the stele (which was put there in 2003), Mount Qianshi was discovered in 1639 by the Ming’s dynasty famous explorer Xu Xiake (徐霞客) when he was surveying the source of rivers and streams in the region. The stele gives all the honour to Xu Xiake (praise him), but no information regarding the lions and how they fit into the local Bai ethnic group culture.

Temples in the forest

There are several cluster of interesting temples, old and new. Some are pretty far up, hidden in the forest after several flights of stairs. Most of them are still in used and local worshipper come a long way to burn incense and worship the Buddha.

My favourite temples were the ones hanging above the valley. Dedicated to the Jade Emperor and the Three Pure (whom are Taoist immortals), they seemed abandoned, but they offer a unique view on the green valley which is definitely worth the hike.

How to get there

The One-Thousand Lions Mountain, known in Chinese as Qianshi Shan (千狮山) is situated in the northwest of Jianchuan (剑川) old town in Yunnan province.

You can either warm up and walk through the old town. From the bus station, find the cobble-stone street marked by a stone archway. Turn right into Zao Street 早街 and walk until you find a small stone bridge. Cross it. You are in ‘Ximen Waijie’ 西门外街. Keep walking all the way up until you must turn right again. Pass by the Martyr Park (烈士公园) where you’ll find the remaining of an ancient theatre stage and a few pagodas. Keep walking up on the main road.

It should take 30 to 45 min to walk to the entrance of the park.

Or you can forget about warming up your legs and take a rickshaw for 15 RMB to the entrance. It’s unlikely that you’ll find a rickshaw to drive you back to town from the entrance to Qianshi Shan and you probably have to walk back to town anyway.

There is a 20 RMB entrance fee. Count at least 2 to 3 hours to visit. It’s an ideal day-trip from Shaxi (沙溪) and an interesting alternative to hiking Mount Shibao (石宝山). Since there are very few rickshaw from the entrance of Qianshi Shan, you’ll also have the chance to see the old town of Jianchuan (剑川), which is also worth a couple of hours.