The traditional Dai flavor is actually the unique sour and spicy taste of the Dai people mixed with special herbs. Many people who have been to Xishuangbanna can't walk once they smell this smell. However, most of the authentic Dai flavor exists in the folk, and the Dai taste eaten in the city has been more or less improved, so the taste is not so pure.
The love of eating acid is created by the special climate of the Dai people. Xishuangbanna is humid and hot, and eating acid is conducive to stimulating digestion and is conducive to moisture drainage. Wherever the humidity is heavy, people more or less like to eat acid. The pursuit of acid by xishuangbanna people is very rich and diverse, and many special ways of eating have been invented.
For example, mangoes and plums are particularly sour, and locals not only eat unripe mangoes, but also unripe plums. In order to make these thick sour tastes bearable in the mouth, they even dipped them in various pungent spices, and even served them with hot sauce and chili noodles. Not only that, the Dai people also invented sour food, which is also a local must.
The most famous of these are, of course, sour fish and sour meat. Sour fish can be made with large fish chopped into pieces or made entirely with small fish. One of the main points in making sour fish is that the fish must be handled cleanly. If the treatment is not clean, in the process of acidification, the fish is easy to stink, so it can not be eaten.
Soak the cleaned fish in the rice water for a few minutes, then wash it again, add garlic, steamed glutinous rice soaked in water and add a small shot, so that the acid will be faster, and then put salt, monosodium glutamate, garlic, pepper on it. The acid process does not take too long, different families have different practices, but they are similar.
After mixing them until it is very soft, put them into the bamboo tube, do not fill the entire bamboo tube, expose a part of the space to seal it with banana leaves, and then put some water on it, the water is changed every two or three days, and it cannot be ventilated. Almost sour to open, acid good time to see the season, winter 15 days, summer 7, 8 days. Sour fish can be added to the soup with dragon's claw vegetables and taste very good.
In addition to sour fish, the popularity of sour meat is also very high. After the meat is chopped out, instead of soaking rice water, put chili salt, monosodium glutamate, etc., the basic method is the same as sour fish. Of course, it can also be placed in a bamboo tube, placed in a plastic bottle, and the taste of the bamboo tube is more fragrant, and the water must be changed once every two or three days. It takes more than ten days to cook.
Sour fish and sour meat are more complicated and not so easy to preserve, so the average restaurant rarely has authentic sour fish and sour meat. If you want to eat this special food, you must go to the village and walk into the Dai family. Among them, the sour fish made of small fish in the small river tasted the best, so that the Dai King coveted this delicacy at that time.
Some people also think that this sour fish and meat will not produce nitric acid, in fact, this worry is too worrying. Sour meat not only tastes better, but the amino acids in it are also easier to be absorbed by the human body, so you can eat it with confidence. Even if there is a trace amount of nitric acid, it will be easy to get rid of the body, no need to worry.
The sour taste of Xishuangbanna is deep in the bone marrow, which is unique and easy to remember. Friends who have eaten the sour taste of Banna will definitely be unforgettable for a lifetime. Many people come to Banna and want to come, in addition to missing the rainforest here, more is to miss the taste of here, of which the sour taste must be indispensable.