Bamboo Tube Rice Cooking

Bamboo Tube Rice Cooking

　　In the mild spring of March, mist and clouds drift through the Ailao Mountains, while peach blossoms frame the bamboo groves around the mountain villages. The scenery is truly enchanting. At this time, Hani girls in rooster-feathered hats and Hani boys in homespun clothes come out in pairs to enjoy the spring outing. Once they’ve had their fill of fun and excitement, they begin “picnicking” — gathering some dry branches, lighting a fire, and placing the pre-prepared bamboo tube rice over the flames. Soon, the slopes are filled with the enticing aroma. This is the well-known Hani tradition of “Bamboo Tube Rice Cooking.” The bamboo tube rice itself is quite simple: first, a young bamboo stalk is cut into sections, each open at one end and sealed at the other. Then, red rice, cured meat, peanuts, tsao-ko, and other ingredients are mixed together and placed inside, a little water is added, and the open end is sealed before placing it over the fire. When the bamboo turns golden yellow and begins to crack, the rice inside is perfectly cooked. What makes this bamboo tube rice so special is the unique fragrance of the green bamboo that infuses the dish, resulting in a deliciously aromatic meal.