Jingu Niusapan

Jingu Niusapan

　　In the Dai-inhabited areas of Jingu County, there is a traditional and famous dish used by the Dai people to entertain guests, called "Niusapan." Its cooking method is quite special. During festivals or celebrations, cattle are slaughtered. After butchering the yellow cattle, the spine meat is roasted over a fire until it turns golden, then sliced into fine strips and mixed with cooked beef offal. It is then seasoned with ginger, garlic, chili, ground peanut powder, and other spices and condiments. The mixture is then combined with filtered water from boiled beef small intestines or bile. Once stirred together, it is ready to eat. The most essential ingredient in "Niusapan" is the water from the beef small intestines. In urban areas where this ingredient isn’t available, people substitute it with leaves from the Acanthopanax plant to achieve a similar taste and texture. "Niusapan" is known for being delicate and delicious, with a rich and authentic aroma, an appealing color, and is believed to aid digestion, reduce internal heat, and stimulate the appetite — making it very popular. (Simao)