Citou Cai

Citou Cai

　　Citou Cai grows among the shrubbery in the main peak area of the Ailao Mountains. It is a woody plant about three inches long, purple-red in color, and named for the thorns that cover its entire body. According to the *Xinping County Annals*: "Citou Cai resembles the sprout buds of a century plant. It is edible, with a bitter yet pleasant taste." In early February, as the mountains turn green again, the Citou trees begin to sprout. The Yi, Hani, and Kucong people in this area then pick it to sell at the market. After shaving off the thorns all over the Citou Cai with a small knife, it is blanched in boiling water for seven or eight minutes, then cut into short pieces and stir-fried with fermented black beans for three to five minutes before serving. It has an exceptionally fragrant taste and also helps clear internal heat and stimulate the appetite. Yangnai Cai is a vine plant named for its milky sap resembling goat’s milk. When spring arrives and all things flourish, the Ailao Mountains are covered with lush green vines and leaves of yangnai plants. People use sickles to cut the vines along with their leaves, which they bring home, pick the leaves and fruits, wash them, pound the leaves into a paste, mix them with sweet glutinous rice wine, add a little salt, and place the mixture in a jar. After half a month, it becomes ready to eat. Its taste is "slightly sour and mildly sweet" with a uniquely aromatic fragrance, making it stand out among the “Three Spring Delicacies” of the Ailao Mountains.