Lincang Dai-style Ni Saba

Lincang Dai-style Ni Saba

　　Lincang Dai-style Ni Saba

　　The Ni Saba made by the Dai people features a unique taste that is numbing, spicy, bitter, cool, sweet, delicious, and has a glossy white appearance. They have a particular fondness for Ni Saba—not only do they enjoy eating it themselves, but it is also considered a premium dish to serve guests.

　　The most meticulous part of making beef Ni Saba lies in the seasonings. To prepare it, ingredients such as beef tripe, tenderloin, rectum, liver, and spleen are cleaned and boiled in water, with care taken to keep the meat tender. Once cooked, the ingredients are fished out, chopped up, and mixed with seasonings such as prickly ash powder, spicy smartweed, leeks, chili peppers, and garlic. Then, pre-made bitter intestine juice and a small amount of eleuthero root juice are poured in, along with a bit of meat juice, stirred well, and it’s ready to eat.