Dai cuisine

Dai cuisine

　　Characteristics: “Sour, spicy, fragrant, and crispy.” Rice dishes: 1. Fragrant bamboo rice; 2. Haonuosuo; 3. Haobeng; 4. Haodonggui; Haogia

　　Meat dishes: Categorized by cooking methods into six types—grilled, steamed, minced, cured, boiled, and fried—with over 120 varieties

　　Among them, dishes mainly made with pork and prepared using methods such as “grilled pork fragments, steamed minced pork, and grilled cured pork” are sweet, savory, and uniquely flavorful; dishes primarily made with beef and cooked using “grilled dried beef shreds and minced meat flower” methods have a distinctive style; chicken-based dishes made with techniques such as “wrapped steaming, cold mixing, and minced grilled” offer delicious flavors; fish-based dishes made using “steamed fish slices and grilled fish slices” methods feature tender meat, rich taste, and even better flavor. (Xishuangbanna)