Dai-style BBQ

Dai-style BBQ

　　The BBQ of the Dai people in Xishuangbanna is divided into three types: bing, bingwo, and bingya. These three different grilling methods yield three types of food that differ in color, aroma, and taste.

　　"Bing" is a plain grilling method that uses no additional ingredients—only soy sauce, salt, Sichuan pepper oil, star anise powder, and lard as seasonings. This method can be used to grill fish, chicken, duck, and various meats. To grill fish using the "bing" method, start by making a vertical cut along the back, removing the scales, gills, and internal organs, then rinse and drain. Marinate the fish with salt and chili powder (optional for those who don’t like spice) for 10–15 minutes. Flatten the cleaned fish with a bamboo clip, then grill it over the fire pit’s charcoal until cooked. Lightly glaze with lard and grill briefly before removing from the clip and plating. This plain-grilled fresh fish turns golden outside and stays tender inside, with a pure, sweet, and delicious flavor.

　　To grill chicken or duck using the "bing" method, first remove the feathers, then make a cut along the back, clean out the internal organs, rinse and dry, and discard the head and feet, keeping only the legs and body. Rub the chicken or duck with salt, soy sauce, star anise powder, and chili powder, marinate briefly, then flatten the body and secure it with a bamboo clip. Grill over charcoal until 90% cooked, then brush the chicken with lard and continue slow-grilling over low heat until fully done. Remove from the clip and plate whole or in pieces. Chicken grilled with the "bing" method features a glossy, golden skin, pure and fragrant meat that is juicy and tasty.

　　To grill beef using the "bing" method, choose 300g of fresh, pure beef, rinse and drain, then rub with a little salt, soy sauce, and chili powder to let the seasonings penetrate the meat. Secure the beef with a clip and grill until it no longer drips juice. Brush with lard, then continue grilling until 80% cooked. Remove the meat, gently pound it with the back of a knife or a wooden mallet to loosen and separate the muscle fibers. Brush again with lard, secure with a clip, and grill until crispy. After removing from the clip, shred the meat and plate. This grilled beef features shredded meat in a brownish-red, glossy hue, and is crispy and delicious.

　　The "bingwo" grilling method involves adding more ingredients to the main meat, wrapping the fillings within the meat before grilling, so the grilled food fully absorbs the flavors of the stuffing. This method can be used for grilling meat from livestock and poultry, and is even better suited for game meats. To grill beef using the "bingwo" method, the procedure is similar to "bing," but you’ll need to use green chilies, scallions, cilantro, leaf mustard, garlic sprouts, and fresh lemongrass as fillings. When the beef is about 80% grilled, remove the meat, gently pound it with the back of a knife or mallet to loosen the fibers, then lay it flat. Finely chop the seasonings, mix them with salt and MSG, and spread them on top of the meat. Wrap the fillings inside the meat, tie it up with fresh lemongrass leaves, brush with lard, and grill again until cooked. This stuffed grilled beef has an oily sheen, vibrant green fillings, and contrasting red and green colors. The meat is fragrant yet not crispy, the shredded texture is loose and palatable, and the strong flavor of the fillings comes through. It is excellent in color, aroma, and taste.

　　The "bingwo" method is especially suitable for grilling game meats with a strong gamy smell. For example, when grilling bamboo rat meat, use 300–400g of fresh bamboo rat meat as the main ingredient, with scallions, garlic sprouts, leaf mustard, cilantro, catnip, green chilies, or chili powder as fillings. First, wash, chop, and stir-fry the green chilies, garlic sprouts, leaf mustard until fragrant, then set aside. Mix in chopped scallions, cilantro, catnip, wild Sichuan pepper powder, salt, and MSG. Rub the bamboo rat meat with salt, tie it with lemongrass, and grill it until 70% cooked. Then remove it, debone the meat, pound it to loosen the fibers, lay it flat, spread the fillings on top, and roll it into a meat roll. Tie it with lemongrass, grill again, and when the fillings release their aroma, brush with lard and slow-grill over low heat until heated through. Remove and plate. This method of grilling bamboo rat meat yields a brownish-red color, loose meat fibers, layers of red and green inside, a delicious meat flavor free of gaminess, and rich nutrition—it’s considered a delicacy in local cuisine.

　　"Bingya" is also a type of physical grilling method. Its characteristic is wrapping food in banana leaves or other large leaves before grilling, helping the food retain its original flavors during the coal-grilling process. This method can be used to grill animal brains, small fish and shrimp, or even wild vegetables. To grill pig brain using the "bingya" method, take one pig brain as the main ingredient, with scallions, ginger, green chilies, cilantro, and catnip as seasonings. Rinse the pig brain to remove impurities, then cut it into about 50g portions (or leave it whole), and place it on a fresh banana leaf. Add a few slices of lemongrass leaf, then spread the prepared seasonings—finely chopped and mixed with salt and MSG—on top of the pig brain. Wrap it carefully in banana leaves (at least three layers), tie it securely with string, and grill over low heat until cooked. Remove from the clip and plate, or serve the leaf-wrapped brain directly on the table. This preparation results in a pie-like shape, with a white color highlighted by green, and a delicious taste. For small fish intended for grilling, cut them open, remove the internal organs, rinse and drain, then mix in green chili paste, cilantro, scallions, salt, and MSG. Wrap tightly in banana leaves and tie with lemongrass. Grill over low heat until cooked, then remove and plate. The fish inside the wrap fuses tightly with the fillings into a pie-like shape, featuring white and green colors, a delicious and fragrant taste, with a slight hint of spiciness. (Xishuangbanna)