The local people of Mangshi 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 Mangshi.
Glutinous Rice 糯米
Although Dai minority is different because some of them live in mainland and some in border, or some is called Water Dai and some Dry Dai, they are almost the same in diet custom, they all like to eat glutinous rice. It’s inherited from their mode of production and diet customs,because they often leave their village for working, it’s not convenient to go back to eat,they take their meals to work. They prefer to eating glutinous rice with hands.
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.
Chong Dish Series 舂菜
Chong dish is various in Mangshi. Jingpo people put different kinds of ingredients into thick bamboo tube, and then use wooden mallet to mash them. Chong dish’s specialty and value are that it uses raw material, or they cook the material and then mash them, when mashing, they add some seasoning, like salt and fermented blank beans and pepper and so on. Almost all Jingpo families have mashing bamboo tube, and they have Chong dish in every meal.
It’s a famous sweet dessert in Burma and Thailand. But it is spread to Yunnan later. It has milk, dry bread, shimmy, coconut shred and other materials. It’s very cheap and popular, the price is around 10RMB. A very popular local Paoluda store is called Mangshi Laonai Cold Drink, a lot of tourists like to go there and try Paoluda. It is the necessary drink in summer of Mangshi city.
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.
Sticky Rice Cooked in a Bamboo Tube 竹筒饭
The bamboo tube used to cook rice must be fresh, with delicate fragrance. One end of the tube is a bamboo joint. Dai people put some dunked sticky rice and some water into a tube, and stuff the other end without bamboo joint with banana leaf. The tube is then put over a slow fire and baked till the rice is ready.