Roast bamboo rat meat

Roast bamboo rat meat

　　Bamboo rats are unique animals to Xishuangbanna. They live in burrows under bamboo thickets and survive on bamboo roots. Typically, they are about 40–50 centimeters long, resembling cats but even plumper. A single bamboo rat can weigh five or six pounds and moves slowly. Their burrows often have two or three exits, making them sometimes difficult to catch. Experienced hunters use smoke and water-flooding methods to drive the bamboo rats out before capturing them.

　　Roast bamboo rat meat is usually prepared by removing the head, cleaning the body, rubbing it with salt, and then clamping it with a bamboo board before roasting it over charcoal until it's about 60% cooked. It is then taken off the fire, mashed, and mixed with finely chopped seasonings such as scallions, garlic, coriander, and green chili peppers. The mixture is divided into several portions, shaped into patties, tied up with lemongrass, clamped between bamboo slices, and roasted over charcoal until fully cooked. Finally, it is brushed with hot lard before serving.

　　Roast bamboo rat meat has a sweet aroma, tender texture, and delicious taste. It is one of the renowned delicacies among the wild mountain foods of Xishuangbanna, characterized by its gamey flavor.