Food of the Hani Ethnic Minority in Yunnan

The Hani people (哈尼族) are an ancient mountain farming ethnic group in Yunnan Province. They are known for their ability to cultivate terraced fields, grow rice, plant corn, gather wild vegetables, and fish in the rivers. Through these practices, they have developed a rich and diverse culinary culture. Have you ever tried these Hani delicacies?

Snails with Taro Greens (螺蛳煮芋菜)

The snails from the Hani terraced fields are a premium ingredient, and the wild taro (水滴芋) that grows nearby is equally prized for its natural flavor. When these two ingredients come together, the result is an extraordinary dish.

To prepare, clean the snails, remove the tail, and stir-fry with oil and salt for 10–20 minutes. Set aside. Then, stir-fry dry chili peppers (煳辣椒) and Sichuan peppercorns (花椒) in oil. Add the snails and stir-fry for 1-2 minutes before adding water. Once the water boils, add the taro greens and simmer. Season with local peppers (地椒) before serving.

Stewed Eel (炖鳝鱼)

Wild eels from the rice fields are stewed with garlic, ginger, Sichuan pepper, local peppers (地椒), tsaoko powder (草果粉), and pork lard. Salt and chili peppers are added to taste. The simpler the cooking method, the more it enhances the high-quality ingredients. A few mint leaves garnish the dish.

To eat the eel, take a bite from just under the head, then skillfully strip the meat from both sides. For experienced diners, the two strips of meat come off cleanly, leaving behind the flavorful eel blood to enjoy. The organs are discarded.

Green Bean and Shredded Cucumber Salad (青豆拌黄瓜丝)

This refreshing dish is perfect for summer, providing a cooling visual and taste. Despite the name, the “green beans” used are actually soybeans for making tofu. Crushed soybeans are mixed with shredded cucumber, and seasoned with a pinch of salt for a simple yet delightful dish.

Hani Glass Meat (哈尼玻璃肉)

(Fat Pork Glass Meat: 肥肉制作的玻璃肉)
“Glass Meat” refers to the transparency of the finished dish, resembling glass. It’s traditionally made from pork belly or fat pork. The pork is cut into strips, salted, and seasoned with Sichuan pepper and chili, then smoked over the Hani’s perpetual fire pit.

(Pork Belly Glass Meat: 五花肉制作的玻璃肉)
The cooked “glass meat” is typically boiled, sliced, and served with a dipping sauce made from millet chili (小米辣) and soy sauce. Its rich flavor and translucent texture make it a great accompaniment to rice.

Dyed Sticky Rice (染糯米)

The Hani people use yellow myrsine (密蒙花) and purple indigo (紫蓝草) to dye white sticky rice, creating a visually appealing dish when paired with salted duck eggs. The dyes not only add color but also have medicinal properties beneficial to health.

Yellow Myrsine:
Known for clearing heat, reducing dampness, and improving vision, the entire plant is used medicinally. The flowers can also be used as a yellow food dye.

Purple Indigo:
This herb contains compounds like flavonoids and is used to treat colds, fevers, and throat infections. It can also dye sticky rice purple, providing health benefits when consumed regularly.

Egg with Chive Bulb (藠头煎蛋)

Chive bulbs (藠头) are a prized ingredient, known for their large size, tender texture, and flavorful juice. The bulbs are crushed and mixed with beaten eggs, then fried into a pancake and seasoned with salt. For those who enjoy stronger flavors, chili can be added.

This dish, both sweet and savory, is a popular meal accompaniment. Hani people also prepare a similar dish with piantse (苤菜), known locally as “Hani leeks.”

Baiwang (白旺)

Baiwang is a dish made with duck blood. Lean pork is stir-fried and mixed with crushed peanuts and minced piantse root (苤菜根). For a richer flavor, duck neck and wings can replace pork. After combining the ingredients with fresh Sichuan pepper, duck blood is quickly stirred in, followed by salt. The dish is symbolically heated by placing a glowing charcoal on top, blending the flavors of pork, peanuts, Sichuan pepper, and duck blood.

Terraced Field Fish (梯田鱼)

Similar to stewed eel, this dish uses fish cleaned and steamed with garlic, ginger, fresh Sichuan pepper, lard, and salt. Mint and millet chili serve as both garnish and seasoning. The tender fish can be eaten directly or dipped in a flavorful sauce.

White Ginseng Steamed Egg (白参炖蛋)

White ginseng (裂褶菌), with its sweet, neutral properties, is known for its anti-cancer benefits. Combined with eggs, the dish nourishes the blood, calms the mind, and moistens dryness. The ginseng is crushed and steamed with salt, Sichuan pepper, tsaoko powder, and lard for extra tenderness.

Boiled Bitter Bamboo Shoots (煮苦笋)

Wild bitter bamboo shoots, rich in fiber, vitamins, and amino acids, are boiled after peeling. After cooking, they can be torn into small pieces and served with a dipping sauce made from chili, salt, and Hani fermented soybeans (哈尼豆豉). The simple preparation preserves the shoots’ natural flavor.

Stir-fried Dried Bamboo Shoots (炒干笋)

Dried bamboo shoots, preserved by steaming and drying, are stir-fried with chives and seasoned with salt for a quick, flavorful dish.

Stir-fried Bamboo Shoots with Hani Fermented Soybeans (哈尼豆豉炒竹笋)

Hani fermented soybeans, also known as “Hani MSG,” hold a sacred place in their cuisine. Made from soybeans grown on the terraced field embankments, the fermented soybeans are dried in the sun and used in many dishes. Stir-fried with bamboo shoots, garlic, and seasonings, the dish offers a rich, earthy flavor.

Stir-fried Water Ferns (炒水蕨菜)

A seasonal wild vegetable, water ferns (水蕨菜) are stir-fried with oil, dried chili, and garlic. This simple dish is seasoned with salt and reflects the abundance of wild greens in Hani cuisine.

Salted Duck Eggs (咸鸭蛋)

Locally raised ducks provide high-quality eggs that are salted and boiled. These eggs, often paired with red rice, are as visually appealing as they are delicious.

Tofu Balls (豆腐圆子)

A common dish during birthdays and festivals, tofu balls symbolize unity. Ground pork is mixed with tofu, seasoned with salt, MSG, and tsaoko powder, and shaped into large balls. These are steamed on banana leaves to prevent sticking. The cooked tofu balls, garnished with green onions, make for a hearty and satisfying dish.

Dried Duck (干鸭)

The preparation of dried duck is relatively simple. The duck meat is boiled with salt and cao guo (草果, a type of black cardamom) and then cut into pieces. For those who prefer a light flavor, eating it as is can be quite enjoyable.

However, on the table, there is often a bowl of Hani dipping sauce (哈尼蘸水), which is considered a perfect match for dried duck. The importance of this sauce is truly felt when paired with the duck.

Dried Duck with Raw Duck Blood (干鸭生血)

When the duck is slaughtered, its blood is collected and mixed with roasted peanuts, yu xing cao (鱼腥草, a type of herb known for its fishy smell), small hot peppers, Sichuan pepper powder, pian cai (苤菜, a type of local vegetable), salt, and MSG. This dish is known as dried duck with raw duck blood.

Smoked Pig Feet (猪脚)

The key to making delicious smoked pig feet is to first marinate the halved pig feet with Sichuan pepper, salt, and chili, and then smoke them. Despite their exaggerated appearance in the market, the flavor is undeniable.

Once the pig feet are boiled and cut into pieces, they are ready to be served. Like dried duck, they are often paired with Hani dipping sauce (哈尼蘸水), which brings out the best in their taste.

Cold Mixed Bee Larvae (凉拌蜂儿)

Bee larvae, including those from hu feng (胡蜂, hornets), huang feng (黄蜂, yellow wasps), hei feng (黑蜂, black bees), and tu feng (土蜂, wild bees), are rich in nutrients and have a unique crispy, tender flavor. They are considered a pure, natural delicacy.

In this dish, bee larvae are boiled and then mixed with chopped pian cai (苤菜), green chilies, salt, and MSG. The special flavor of pian cai complements the crispness of the larvae, making it a great dish to accompany alcohol.

Cold Mixed Lean Pork with Pian Cai (苤菜拌瘦肉)

Pian cai (苤菜), also known as da xie cai (大薤菜) or wild garlic, is called “Hani garlic” by the Hani people. Its shape resembles garlic chives, and all parts—leaves, stems, flowers, and roots—are edible. It has a similar taste to garlic chives but is more tender and flavorful.

For this dish, high-quality lean pork is boiled and chopped into fine pieces, then mixed with chopped pian cai (苤菜), salt, and MSG. The dish is flavorful and garnished with small red chilies for decoration.

Sticky Rice Cake (糯米粑粑)

Sticky rice cake, known as “Huo Nuo A Ba” (耠糯阿把) in the Hani language, is a festive food that is sticky and fragrant. It is one of the essential gifts exchanged among friends and relatives during holidays.

The preparation involves soaking sticky rice in water for seven to eight hours, then steaming it. The steamed sticky rice is pounded in a special tool until fine and formed into round cakes, which are wrapped in banana leaves. The process is repeated until all the sticky rice is used. These cakes can be stored for later use.

Black Sticky Rice (黑糯米)

Also known as purple rice (紫米), black sticky rice is a special variety of rice grown in small quantities in Sichuan, Guizhou, and Yunnan. It is highly valued for its fragrance and stickiness. The preparation method for black sticky rice cake is the same as that of white sticky rice cake.

Cold Mixed Konjac (魔芋凉拌)

To make Hani konjac (哈尼魔芋), the key ingredient is the ash leftover from burning wood. High-quality homegrown konjac is ground into a paste and mixed with the ash to form small clumps, which are boiled, washed, and boiled again to shape the konjac.

When making cold mixed konjac, it should be torn by hand into small pieces rather than cut with a knife. The konjac is then mixed with cilantro, garlic, chili, and salt. Some local people also add pickled vegetables and ginger for extra flavor.

Dried Vegetables in Porridge (干巴菜煮稀饭)

Ganba Cai (干巴菜) is dried green vegetables. Before cooking, they are soaked in water and briefly boiled, then washed before being added to porridge, usually chicken broth. The result is a fresh, flavorful dish.

Porridge Cooked with Fig Leaves (无花果叶煮稀饭)

Fig leaves are believed to cure hemorrhoids, infections, and heart pain. The Hani people use fig leaves to cook porridge, which is both delicious and beneficial to health.

Blood Sausage (血肠)

Blood sausage is made by mixing fresh pig’s blood with sticky rice, salt, cao guo (草果), pork fat, and stuffing it into cleaned pig intestines. It is then steamed. Some variations of blood sausage also include lean pork.

The blood sausage is sliced and often served with dried shredded pork, making for a visually appealing dish that is rich in flavor.

Grilled Pork Jerky with Ginger (猪肉干巴磕姜)

Hani pork jerky is not air-dried but fire-roasted. Lean pork is marinated with salt, Sichuan pepper, and chili before being grilled over a fire.

To make grilled pork jerky with ginger, the jerky is sliced into small pieces and stir-fried. The jerky is then “pounded” with ginger and mixed with chili and garlic, creating a spicy and aromatic dish.

Wheat Flour Dumplings (麦子坨)

These dumplings are made by mixing wheat flour and sticky rice flour with a bit of sugar, forming small clumps, and then steaming them.

Cold Mixed Eggs with Ginger (生姜拌蛋)

Boiled eggs are peeled and broken into pieces by hand. Ginger is then pounded and mixed with the eggs, along with cilantro, salt, chili, and MSG, to create a flavorful cold dish.

The traditional chicken porridge made by the Hani ethnic group (哈尼族) is a special delicacy, representing the highest form of hospitality. A bowl of fragrant chicken porridge embodies the deep affection of the Hani people. During my stay in a Hani village, I had the privilege of enjoying this generous feast, where big bowls of wine and large chunks of meat were served, all while the rich aroma of the porridge lingered in the air.

Preparation of Hani Chicken Porridge

One of the most iconic dishes of the Hani people, chicken porridge is made by pounding rice and caoguo (a type of spice) in a stone mill, boiling free-range chicken until tender, then removing the chicken and leaving the rich broth in the pot. Rice is added along with small bitter leaves, and after an hour of slow cooking, the flavorful chicken porridge is ready to be served.

The chicken porridge is made using local free-range chicken, fresh rice, and a variety of wild vegetables. The process begins by placing the rice and local chicken into a pot, adding slices of ginger, star anise, caoguo, and salt, and slowly simmering over a wood fire. As the broth boils and the grains soften, the porridge takes on a creamy texture. When the rice is fully cooked and the chicken releases its aroma, the whole chicken is taken out, chopped, and plated.

The freshly prepared porridge is full of fragrance, steaming hot, and has a soft, rich texture. A bowl of this porridge can both satisfy hunger and serve as a delicious dish.

The Essential “Soul” Dipping Sauce

A unique aspect of Hani chicken porridge is the “soul” dipping sauce. The dipping sauce, which accompanies the porridge, is unlike any other. It is made by combining mashed boiled eggs with the broth from the porridge, along with various wild herbs used as seasoning. The sauce is both a dip and a flavorful dish on its own. When paired with the tender chicken, the flavors are complex—fresh, spicy, fragrant, and rich—further enhancing the taste of the chicken porridge.

The Origin Story of Hani Chicken Porridge

The origin of this porridge is rooted in an old tale: A widow worked tirelessly to raise her children, often forgoing her own meals. As the children grew older, she became weak and ill, eventually bedridden and unable to eat. In a gesture of gratitude, the children slaughtered their only old hen, removed its bones, and cooked a pot of fragrant chicken porridge. When their mother smelled the aroma, she was able to sit up and eat. Over time, as the children continued to prepare the porridge for her, she gradually regained her strength and health. The entire village came to congratulate her, and from then on, the method of making this “life-saving porridge” was passed down. Now, during festivals or when important guests arrive, the Hani people serve a bowl of chicken porridge to honor them.

Historical and Cultural Background

The tradition of eating porridge in China can be traced back over 4,000 years to the era of the Five Emperors. According to ancient texts like the Book of Zhou (周书), Emperor Huangdi (黄帝) first steamed grains to make rice and boiled them into porridge. The distinction between rich and poor is often reflected in food: the wealthy enjoyed rich soups, while the poor had to make do with porridge. Famous poet Bai Juyi (白居易) once wrote about receiving a bowl of porridge from the emperor, claiming that the taste lingered for seven days, though some suspect he was exaggerating for effect.

A poem by Ming dynasty poet Zhang Fangxian (张方贤) illustrates the difference between rich soups and humble porridge:

“煮饭何如煮粥强。好同女儿细商量。
一升可作二升用，两日堪为六日粮；
有客只须添水火，无钱不必问羹汤。
莫言淡泊少滋味，淡泊之中滋味长。”

Porridge was often a necessity in times of poverty and hardship. Famous figures like Cao Xueqin (曹雪芹), author of Dream of the Red Chamber (红楼梦), described his family’s reliance on porridge during difficult times. In an anecdote about Confucian scholar Zhu Xi (朱熹), it is said that his daughter, faced with poverty, served him a humble meal of wheat porridge and scallion soup. Zhu Xi’s parting words to her were immortalized in a poem:

“汤葱麦饭两相宜，葱补丹田麦疗饥。
莫谓此中滋味薄，前村还有未炊时。”

The Difference Between Soup (羹) and Porridge (粥)

Historically, there were significant differences between soup and porridge. Soup was primarily made with meat, while porridge was made from grains. Wealthy families would add meat to their soups, while poorer families would use vegetables. Porridge could be prepared plain or with the addition of meat, vegetables, or beans. Both soup and porridge reflect the richness of China’s traditional culinary culture.

A Delight of Rural Life

In Huikuan Old Village (回宽老寨), part of Yaoqu Township (瑶区乡) near the Wangtianshu Scenic Area (望天树景区), the traditional rural lifestyle and abundant natural beauty are on full display. The village is surrounded by lush greenery and vibrant flowers, and the people live in harmony with nature. Here, the cuisine is as unique as the landscape, offering delights such as chicken porridge, bamboo-cooked roasted meat, grilled river fish, and fried beef tendons. These traditional foods are a testament to the local culture, making this area an excellent place to experience both nature and traditional farming life.

Other Local Delicacies Include:

• Bamboo-cooked roasted meat (竹筒包烧肉)
• Grilled river fish (包烧小河鱼)
• Cold chicken salad (凉拌鸡肉)
• Lemongrass grilled fish (香茅草烤鱼)
• Fried beef jerky (油炸干巴)
• Stewed banana heart with elephant ear leaves (芭蕉心煮象耳朵叶)
• Stir-fried white flowers (爆炒白花)
• Tomato-dipped bitter bamboo shoots (苦笋蘸番茄)
• Sour vegetable and meatball soup (酸菜肉丸汤)

These dishes, along with the famous chicken porridge, represent the essence of the Hani people’s culinary traditions. Their deep respect for nature and food is evident in every bite, reflecting a harmonious balance between people and the land.

Introduction to Sour Salted Fish

Sour salted fish is a cherished dish among the Jino ethnic group (基诺族) in Xishuangbanna (西双版纳). The process begins by thoroughly cleaning the fish, removing the scales, guts, and head. Larger fish are cut into pieces. The fish is then mixed with cooked rice, chili powder, and salt. After just half a minute, this mixture is packed tightly into fresh bamboo tubes, which give off a delicate fragrance. The mouth of the bamboo tube is sealed with banana leaves, and the fish is left to ferment for about two weeks. Once ready, the sour fish is taken out as needed for cooking. It is typically stir-fried in hot oil for five minutes before serving.

Sour Fish in Mengpeng Town (勐捧镇)

In Mengpeng Town (勐捧镇) of Mengla County (勐腊县), Xishuangbanna, sour fish is a popular dish among the local Dai ethnic group (傣族). Its distinctive flavor has won over the hearts of the local people.

The sour taste is a hallmark of Dai cuisine, and sour fish is a prime example of this cultural preference. Mengpeng Town is located in a mountainous basin, commonly referred to as a “Bazi” (坝子), where the temperature and humidity play key roles in shaping the local food culture. In this area, meals are rarely complete without sour dishes, contributing to the identity of the Dai people as the “Sour Dai” (酸摆夷).

The Nanla River (南腊河) and Nanrun River (南润河) flow through Mengpeng, providing a pristine ecological environment that is ideal for producing tender and flavorful wild “head fish” (头鱼). These fish are a crucial ingredient in making authentic Dai-style sour fish.

The Cultural Significance of Sour Fish

Sour fish represents more than just a culinary delight; it reflects the deep respect the Dai people of Mengpeng hold for nature and their harmonious relationship with the environment. As people savor this dish, they experience not only the unique flavor but also a sense of the Dai people’s resilient yet gentle character and the rich cultural heritage of their homeland.

Traditional Preparation Method

A key element of traditional sour fish preparation is the use of locally sourced wild sweet bamboo (甜竹), which is essential for the fermentation process. The bamboo is cut into tubes about 30 centimeters long, which serve as the fermentation vessel. This method preserves the freshness of the river fish. The fish is deboned, sliced, and rubbed with salt to lock in moisture. Garlic is added for extra flavor, and the mixture is placed into the bamboo tubes, which are then sealed with banana leaves. Time is the final ingredient, as the fish ferments into a bright, clean, and slightly chewy delicacy with a special aroma.

Historical Background

The Dai people developed the method of sour fish fermentation as a way to preserve food during times of scarcity. As the years passed, the difficult days of food shortages became a distant memory, but sour fish evolved into a prized delicacy used to honor guests. The dish now carries deeper meaning, symbolizing gratitude for a better life and a reminder of the past hardships.

As a sour fish maker named Yanzhuang (岩庄) explains, “Since I was a child, I watched my father make sour fish. He was always strict, carefully measuring ingredients and ensuring the right temperature and humidity for fermentation. Now, my father has passed this tradition on to me. I have come to appreciate the persistence required to make sour fish, guided by respect for nature, gratitude for food, and hope for a better life. Only by keeping these values can we produce sour fish that honors this unique Dai culinary experience.”

Preserving Tradition and Culture

The preparation of sour fish is not merely about taste—it represents the transmission of a unique cultural heritage. The traditional techniques and the cultural context in which this dish is made showcase the wisdom and creativity of generations of Dai people. The flavor of sour fish comes not only from the ingredients but from the accumulated knowledge passed down through time.

Traditional foods like sour fish are a bridge connecting modern people to their roots, allowing them to reflect on the essence of life in remote villages. These foods hold the history, emotions, and soul of the people, capturing the essence of their heritage. Sour fish serves as a reminder of the past, embodying the deep-seated connections between people and their land.

Cultural and Economic Impact

In recent years, Mengpeng Town has taken several steps to tap into its rich cultural resources. Sour fish has emerged as the town’s signature culinary item, serving as a symbol of the Dai people’s identity and a key component in developing the local food industry. By promoting sour fish, the town has encouraged cultural tourism and economic development, intertwining food, culture, and heritage in a way that strengthens both community identity and economic opportunities.

As part of this initiative, the town has sought to deepen the people’s appreciation for their ethnic culture, fostering a stronger sense of national pride and unity. The sour fish tradition serves as a tangible symbol of the “pomegranate seed” philosophy—an ideal of bringing together diverse ethnic groups into a cohesive, united nation. This is just one way that the unique ethnic cultures of China are blooming in the grand garden of Chinese civilization.

The sour salted fish of the Jino and Dai people is not just a dish but a celebration of culture, tradition, and harmony with nature. From its unique preparation using bamboo tubes and banana leaves to the rich symbolism it carries, sour fish is a cultural treasure that encapsulates the history and spirit of the Dai people in Xishuangbanna. Its growing popularity, driven by both its distinctive flavor and its cultural significance, ensures that this cherished dish will continue to thrive for generations to come.

Chinese name:云杉坪索道

Location: the foot of Jade Dragon Snow Mountain

Overview of Spruce Meadow Cable way

Walking through the Spruce Plank Roadway, a beautiful and large pastureland came into your eyes at the end of the primitive forests, and you are suddenly enlightened. This is the Spruce Meadow with an area of 1000 square meters.  It’s a natural grazing land in high mountains, and the second snow mountain meadow you come across.Green is everywhere, spreading its way till to the edge of the forests. Spruce forests are densely around the four sides of the meadow, looking like a skirt edged with green.

What Are Sour Ant Eggs?

Sour ants, scientifically known as Yellow Crazy Ants (黄猄蚁), are also called Golden Ants (黄金蚁). They have slender bodies, sharp mandibles, and a small, transparent, acid-storing yellow sac beneath their abdomens, which gives them their sour taste. All stages of the sour ant’s lifecycle can be used in traditional medicine. With their salty, sour, and mild flavor, sour ants are believed to promote blood circulation, relieve swelling, and detoxify. Their bodies are rich in protein and amino acids, making them a nutritious and tangy delicacy that is highly favored by the Lahu ethnic group (拉祜族) living along the banks of the Zhegan River (者干河) in Zhenyuan County (镇沅县).

Harvesting Season and Preparation

Every year from late March to early April, the nests of sour ants in the Ailao Mountains (哀牢山) contain numerous ant eggs, which are about the size of soybeans. These pearl-white eggs are considered the finest ingredients for sour ant feasts.

When these thousands of ant eggs are produced, the Lahu villagers along the Zhegan River in Zhedong Town (者东镇), Zhenyuan County, climb trees to collect the nests, seal them in bags, and bring them home. They then wash the nests in 60 to 80-degree hot water to remove impurities. After multiple cleanings and classifications using sieves, the eggs, larvae, and adult ants are separated.

How Are Sour Ant Eggs Cooked?

The soft, white ant eggs and larvae are usually cooked in a soup with ingredients like chives and fennel, or mixed with beaten eggs for a delicious dish. The larger queen ants are fried at high temperatures until crispy and salty, a flavor that is beloved by the villagers. The adult female ants, which contain the distinctive sour flavor, are used to make ant wine or vinegar. The sour ants are cooked and seasoned with salt, chili, garlic, and soy sauce to make a tangy, spicy cold dish that stimulates the appetite. The water used to cook sour ants is also stored in jars, and over time, it turns into a uniquely flavored ant vinegar.

Life Cycle of Sour Ants

In spring, sour ants start laying eggs, which are essentially ant larvae. Around Qingming Festival (清明节), the ants collect leaves from treetops and build nests, where they lay eggs that eventually grow into larvae and, finally, sour ants. After the Water-Splashing Festival (泼水节), the rainy season begins, and the ants stop laying eggs. Therefore, sour ant eggs are only available for four months a year. Sour ants prefer to build their nests in low-altitude areas near water, with mango trees (芒果树), banyan trees (榕树), and large green trees (大青树) being their favorite nesting spots.

Collecting Sour Ant Eggs: A Skillful and Challenging Task

Harvesting sour ant eggs is a laborious and delicate task. First, one must locate the ant nest and determine if it contains eggs. If the leaves in the nest are yellow and wilted, the eggs have already hatched, leaving only ants. If the nest is entirely green, the eggs haven’t formed yet, and the nest will be empty. Only nests with half-green, half-yellow leaves contain eggs. Once a suitable nest is found, the villagers carefully cut the tree branch, lower it onto a plastic sheet, and shake it. The shaking must be done with just the right force—too gentle, and the eggs won’t fall; too rough, and the eggs might break. Some villagers also pour water over the nests to wash away impurities, leaving behind the precious white “rice” eggs.

How to Make Delicious Dishes with Sour Ant Eggs

There are three main ways to enjoy sour ant eggs:

1. Cold Salad (凉拌)

Sour ant eggs are briefly blanched in boiling water, then mixed with cooked tomatoes, chopped onions, garlic, coriander, and chili to create a tangy, fresh dish.

“Ant eggs in a cold salad, have you ever tried it? When I first heard about this dish, I couldn’t help but wonder: what? Ants have eggs? Later, I learned that not only do ants have eggs, but they are also edible.”

“Ant eggs are likely the smallest eggs in the world. Just imagine how many thousands of eggs are needed to create a dish. Quite a rare treat!”

The eggs are carefully cleaned and then stir-fried with lard, chili, garlic, and salt until fragrant. Water is added, and the mixture is boiled for about 20 minutes before serving. This unique combination of ingredients results in a dish that is truly worth trying. The world is full of wonders, and this sour ant delicacy is one of them!

2. Steamed (蒸食)

Ant eggs are mixed with chopped green onions, ginger, garlic, and green chili. The mixture is wrapped in banana leaves and steamed until thoroughly cooked.

3. Soup (烧汤)

Sour ant eggs are boiled with tomatoes and coriander for about 10 minutes. This sour, tangy soup is a beloved dish among the locals.

In addition, dried sour ants are often used to make a tangy sauce for rice noodles (米干) or jelly noodles (凉粉), and some people even brew ant wine, which is said to cure rheumatism. The taste of sour ant eggs is distinctly sour, but when combined with other ingredients, the dish becomes a symphony of sour, spicy, and savory flavors. For those who haven’t tried it yet, sour ant eggs are a bold challenge for the adventurous palate!

Unique Taste of Sour Ant Vinegar

When sour ants are boiled, the leftover water can be stored to make a special ant vinegar, which becomes more flavorful over time. This vinegar, made from the sour ants’ natural acids, has a distinct taste that can’t be found anywhere else.

With the rich cultural traditions of the Jino people (基诺族) and their appreciation for nature, sour ant eggs remain one of the most fascinating culinary experiences in Yunnan province.

The Bulang Ethnic Group (布朗族) is an ancient indigenous group with a long history. They can create delicious dishes using simple ingredients and tools, forming a unique culinary culture over time. The Fish Soup with Grilled Heated Pebbles (卵石鲜鱼汤) is a crystallization of the ancient wisdom of the Bulang people, and it has been passed down through generations as a signature dish of the Bulang culture.

Traditional Cooking Practices

In ancient times, the Bulang people did not have bowls or chopsticks, so they ingeniously utilized banana leaves (芭蕉叶) as containers for holding food. They would eat by hand while laboring outdoors. Even without pots or stoves, these clever Bulang people found ways to cook, exemplified by the Fish Soup with Grilled Heated Pebbles. Although they have moved past the tradition of eating with their hands, this unique dish remains a cherished part of Bulang cuisine.

Preparation of Fish Soup with Grilled Heated Pebbles

The preparation method for the Fish Soup with Grilled Heated Pebbles is simple. When Bulang fishermen or hunters catch live fish in the wild, they dig a pit in the sand on the beach. Inside the pit, they layer banana leaves as a substitute for iron pots, add clear water and fresh fish, and then take river pebbles (卵石) to heat in a fire pit until they are red-hot. The hot pebbles are then dropped into the banana leaves containing water and fish, creating a form of boiling that makes the water bubble. Only a pinch of salt is added; no other seasoning is used, resulting in a delicious fish soup. Even without pots or oil, this dish is unforgettable in flavor and freshness.

The Fish Soup with Grilled Heated Pebbles showcases how the Bulang people can cook without rice. The combination of the dry aroma from the heated stones and the fish’s freshness presents a unique flavor profile. The fish is tender and smooth, while the broth is rich and sweet, offering an extraordinary culinary experience and distinct ethnic characteristics.

The Magic of Fire and the Charm of Stones

This unique Bulang dish is famous for its delicious broth and distinctive cooking method. During preparation, the Bulang people heat river pebbles until they glow red and then drop them one by one into a pot filled with clear water and fresh fish. The heat from the pebbles causes the water to boil rapidly, and the fish cooks quickly at high temperatures. They also add red-hot salt blocks to the pot, enhancing the soup’s unique salty aroma.

The uniqueness of the Fish Soup with Grilled Heated Pebbles lies in its cooking method and ingredient pairing. The heated pebbles cook the fish rapidly while preserving its original flavor. The heat from the pebbles also enriches the broth, giving it a sweet and unique dry fragrance. The deliciousness of the fresh fish merges with the dry aroma of the stones, achieving a peak of flavor and texture.

From a nutritional perspective, Fish Soup with Grilled Heated Pebbles is rich in protein and various trace elements, making it a highly nutritious dish. In Bulang society, this dish is also an important festive food and a delicacy for guests. It symbolizes the host’s enthusiasm and hospitality, reflecting the Bulang people’s reverence for and utilization of nature. As we savor this dish, we cannot help but admire the wisdom and creativity of the Bulang people.

Culinary Culture of the Bulang Ethnic Group

The Bulang ethnic group has an interesting culinary culture. Their cooking methods primarily focus on boiling, with simple preparation techniques that can work with minimal oil and salt. To save on bowls and chopsticks, they traditionally used banana leaves as containers for rice and vegetables, demonstrating their resourcefulness.

• Chinese Name: 卵石鲜鱼汤 (Fish Soup with Grilled Heated Pebbles)
• Main Ingredients: Fresh fish (鲜鱼)
• Cooking Technique: Boiling (煮)
• Seasoning: Salt (盐)

Of course, they have long moved beyond the practice of eating with their hands. It is often said that “a clever housewife finds a way to cook without rice,” but the Bulang people, even without pots or stoves while laboring outdoors, have devised clever methods to prepare meals. The famous Bulang dish, Fish Soup with Grilled Heated Pebbles, is one such example. Apart from the live fish caught on the spot and a bit of salt they carry, no other seasonings are used. They simply dig a pit on the beach, layer banana leaves in place of an iron pot, add clear water and fresh fish, and heat river pebbles in the fire pit until they glow red. Then, the hot pebbles are dropped into the banana leaves with the water and fish, resulting in a delicious fish soup without pots or oil.

This fish soup is fresh and carries the dry fragrance from the heated stones, providing a unique taste experience. It is said to have been a clever idea born out of hunger and desire when fishermen or hunters caught fish in the wild.

The Sapie (撒撇) is a dish that broadly refers to a unique preparation of cold meat salad using specially prepared ingredients. It primarily consists of cow Sapie (牛撒撇), pig Sapie (傣族称“撒达鲁”), and fish Sapie (傣语称“巴撒”). These three variations use different materials and methods, yet they all deliver an unforgettable taste experience. The intricate preparation process involves extensive cleaning of beef intestines, simmering bitter water, and processing the meat paste with side dishes, often taking half a day. Locals generally purchase this dish rather than make it themselves. The Bangsai (棒赛) variety, especially from Jiugu, is widely recognized as the most authentic and traditional beef Sapie. This dish is known to strengthen the stomach and bones, aid digestion, and is best consumed in moderation by those with a cold constitution.

Main Ingredients

• Main Ingredients: Beef (黄牛肉) and beef tripe (黄牛肚)
• Effects: Clears heat and detoxifies (清热解毒)
• Ethnic Group: Dai Ethnic Group (傣族)
• Cautions: Should be consumed in moderation by those with a cold constitution (体寒者少食)
• Seasoning: Chili powder (辣椒面) and monosodium glutamate (味精)

Table of Contents

1. Meaning of Sapie
2. Preparation Method
3. Nutritional Value
4. Regional Variations
   • Jinggu Dai Beef Sapie (景谷傣族牛撒撇)
   • Lincang Dai Beef Sapie (临沧傣族牛撒撇)
   • Dehong Dai Sapie (德宏傣族撒撇)

Meaning of Sapie

• Beef Sapie (牛撒撇): This dish uses premium beef as the main ingredient, finely chopped and pounded into a meat paste, accompanied by beef tripe and spleen. It is seasoned with boiled and filtered beef bile water, mixed with various condiments, and served with rice noodles. Beef Sapie has a refreshing taste and can also clear heat and detoxify.
• Pig Sapie (撒达鲁): This variant uses fresh pork, finely chopped into a paste and mixed with roasted pork skin, slices of asparagus, shredded papaya, or lotus cabbage. Sour water (preferably made from boiled pickled vegetables) is added to the meat paste bowl, along with selected seasonings, for dipping. This version is sweet and sour, crispy in texture, and particularly favored by young adults.
• Fish Sapie (巴撒): This version utilizes fish back meat (carp is best, but other fish can be used) ground into a paste, mixed with the same ingredients as the pig Sapie, and served for dipping. Fish Sapie is fragrant and tender, helping to clear heat and increase appetite.

Preparation Method

Dehong Dai Sapie is particularly beloved by people of various ethnicities in the region, including visitors from Beijing, Shanghai, Guangdong, and Hong Kong. After tasting, many request this dish upon arriving in Dehong. The preparation involves using one kilogram of lean beef, chopped into a paste, blanched in boiling water, and combined with freshly killed beef bile water, which is then filtered for use. Fresh chives and fennel are finely chopped and drained of moisture, then mixed with aromatic seasonings such as salt, chili powder, and monosodium glutamate, along with the beef paste and bile water. This dish is typically enjoyed with rice noodles or strips of beef tripe and meat slices.

The meticulous preparation process requires skilled knife work and the use of fresh ingredients and complete seasonings, making it a typical “kung fu dish” (功夫菜) that exemplifies the artistry of Dai cuisine.

Nutritional Value

Sapie is not only rich in nutritious components derived from beef bile water, but it also possesses the effects of clearing heat, detoxifying, and strengthening the spleen and appetite. Initially, it may have a slightly bitter taste, but subsequent bites reveal a lingering sweetness. Coupled with medicinal plant seasonings, Sapie becomes a delectable medicinal dish. It is said that consuming Sapie can alleviate symptoms such as stomach heat, inflammation, and various pains, with regular consumption potentially preventing cancer.

The elaborate preparation methods and attention to detail in Sapie make it a favored dish for hosting guests among the Dai people.

Regional Variations

Jinggu Dai Beef Sapie

In Jinggu County’s Dai region, there exists a renowned dish traditionally served to guests, known as “Beef Sapie.” The preparation method is quite unique; during festivals or celebrations, cows are slaughtered, and the back meat is roasted over an open flame until golden, then shredded into thin strips. This is mixed with boiled beef tripe, and garnished with ginger, garlic, chili, and crushed peanuts, before being blended with boiled and filtered beef bile water or bile juice. The key ingredient in “Beef Sapie” is the beef bile water. City dwellers who crave this dish often substitute the bile water with five-leaf leaves to achieve a similar flavor.

The characteristics of “Beef Sapie” include a delicate and tasty profile, a rich aroma, and an enticing color, all contributing to its appetite-boosting and heat-clearing properties.

Lincang Dai Beef Sapie

The Lincang Dai people have a special affinity for Sapie, which is characterized by a combination of numbing, spicy, bitter, cool, and sweet flavors. They not only enjoy it themselves but also serve it as a premium dish for guests.

The most critical aspect of preparing beef Sapie lies in the choice of ingredients. The preparation involves cleaning the beef tripe, tenderloin, intestines, liver, and spleen, then boiling them to ensure tenderness. After boiling, the ingredients are shredded and mixed with seasonings such as Sichuan pepper powder, spicy herbs, chives, chili, and garlic, followed by adding the prepared bile water and a little meat juice, then mixed evenly for serving.

Dehong Dai Sapie

Dehong Dai Sapie includes various types such as bitter Sapie, fish Sapie, big Sapie, lemon Sapie, and eggplant Sapie. Bitter Sapie consists of a plate of rice noodles, cooked beef slices, and beef tripe slices, accompanied by a bowl of vibrant green sauce. This sauce is made by simmering beef bile water and mixing it with finely chopped raw beef, chives, coriander, spicy herbs, and chili powder, providing a refreshing taste.

Dai people have a strong affinity for Sapie, to the extent that they prepare fish as “fish Sapie.” The fresh fish meat is minced, mixed with lemon juice, and blended with finely chopped seasonings like chives, coriander, spicy herbs, and chili powder to create a dipping sauce. Fried crispy fish bones, shredded asparagus, or cabbage are prepared to be dipped into this sauce, resulting in a sour-sweet flavor that is utterly delicious.

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)