Longchuan County Dining
The local people of Longchuan have their own traditional food and their own taste. The Dai people's diet is sour and refreshing, and the Jingpo people’ s are spicy. The tastes of the localities are mixed,renewed and integrated into the local taste of Longchuan. The cuisine and snack are the highlights of Longchuan.
What to Eat
Pestled Dish Of Jingpo People 景颇舂菜
In the menu of Jingpo people in the the Autonomous Region of Dehong for Dai and Jingpo People, the most featured dish is pestled dish. All the people who have tasted it are full of praise.
Pestled dish is always a leading character on the dining table of Jingpo people. There is a saying which goes like this, “if the pestling canister does not work, you will not have a good meal.” Almost every Jingpo family owns a pestling canister, and almost every Jingpo family has pestled dish every meal. In addition, all the dishes can be cooked this way. Thereinto, cooked pestling method is suitable for the meat dish from parched meat and mashed bones of cattles, birds and fish. The most tasty dishes made this way include baked pestled ringdoves, baked eels and baked loaches. Such dishes made from Lila bamboo shoots, big bitter fruits, small bitter fruits, horsebeans and cowpea can also be cooked in the cooked pestling method. The raw pestling method fits for ginger, Mapipao, Naijiang mushrooms.
Green Leaves Banquet 绿叶宴
Green leaves banquet is a way that Jingpo minority treat their guests. It includes grilled fish, glutinous rice, tuynia herb, fried eggs, pancake, meant, and fish and some other vegetables, 7-9 dishes in total. Except eggs and rice are steamed, the other dishes are all grilled and packed in green plantain leaves.
Hand-serving Rice-noodles 过手米线
The rice-noodles are a special food of Achang people in Husa area. They are made of red rice and eaten with minced pork mixed with some ingredients. When eating the food, people will put the rice-noodles in the hand before putting it into the mouth. That is why the food is so named.
It is a kind of seasoning made by Dai people in Dehong. People take liquid from certain part of intestines of a just killed cattle, boil and filtrate it, and then mix it with salt, chilli, monosodium glutamate, and beef mince. ‘Sapie’ usually goes with rice noodles, or slices of meat. ‘Sapie’ tastes a little bitter, but has a functions of stimulating appetite and reviving and relieving internal heat.
Burned Porket 火烧猪
Burned porket is one of the best dishes for entertaining guests among Dai people. Dai people would choose small-eared pigs produced in Dehong. Those porkets of half a year are thin-skin and tender, and are the best choice. After the baking, the porkets smell good and you can slice them up, and serve them with seasonings of Dai ethnic minority.
Fish Raised in the Rice Fields 稻田鱼
This can only be found in Longchuan county, Yunnan. It is highly effective and productive to raise fish in the rice fields. The fish tastes very good, besides, the rice grows wonderfully.
Water Splashing Baba 泼水粑粑
This is made of sticky rice. Arpund the water splashing festival, people here will have the sticky rice made into starch, mixing it with sugar. Then cover the food with huge banana leaves to steam it to be able to eat.
Where To Eat
There are many popular restaurants and snack bars which sell most of the local food.