Sour ant eggs

Sour ant eggs

　　Every year from March to April is the best season for collecting sour ant eggs. The collected sour ant eggs are cleaned to remove formed ants and other impurities, then washed. First, heat lard in a pan and stir-fry ingredients such as chili, garlic, and salt until they turn yellow, then add water. Once the water boils, pour in the sour ant eggs and simmer for 20 minutes. Serve in a bowl, and it’s ready to eat. It has a deliciously tangy and spicy flavor with a unique sweet-and-sour taste, rich in protein, and is a favorite delicacy of the Jino people. (Xishuangbanna)