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Discovering the diversity of ethnic foods

寻味泼水节

In addition to experiencing the rich and vi- “The Han Chinese like to stir-fry, the Dai enjoy
brant local ethnic cultures, it is also essential food with dipping sauce, and we Jinuo people
to savor the distinctive ethnic foods during the prefer pounded food.” The Jinuo people gather
Water Splashing Festival. ingredients from the mountains and prepare
To celebrate the Dai New Year, you must them using simple, traditional methods such
indulge in the delicious Dai delicacies. The Dai as pounding and roasting in a palm leaf. These
people believe that sour foods can relieve heat methods preserve the original flavors, and when
and improve digestion, leading to a light heart served with dipping sauces made from unique
and sharp eyesight. They also believe that sweet spices, the dishes fill your mouth with a sweet
foods provide sufficient calories and help alle- and refreshing aroma.
viate fatigue, spicy foods enhance appetite, and In Jinuo cuisine, stewed chicken with wax
raw foods ensure proper nutrition. gourd is a traditional dish cherished by the
Sapie, a bitter delicacy prevalent in Dai cui- Jinuo people. The main ingredients include
sine, is a traditional yet modern dish believed to local green-skinned wax gourd and free-range
alleviate excess internal heat. Sapie means “cold chicken. The cooking process begins by pour-
meat” in the Dai language. Common variations ing mountain spring water into a bamboo tube.
include beef sapie, pork sapie, fish sapie, and Once the water boils, chicken chunks are added
lemon sapie. and cooked for 20 minutes, followed by light
What will it be like when fruit meets rice? seasoning. The dish combines the aromas of
As a traditional food of the Dai people, pineap- bamboo, wax gourd, and chicken, resulting in
ple rice is unique, colorful, sweet, and sour. The tender chicken and a sweet, flavorful soup.
ripeness of the pineapple determines the balance As an ethnic group in Yunnan with a long
of sweetness and sourness. When the pineapple history, the Jinuo people have developed a
is nearly ripe, it imparts a slightly sour taste, strong bond with tea, and “tea salad” is one of
making the rice both sweet and tangy, ensuring their most distinctive ways of enjoying it. To
a refreshing flavor that never tires the palate. prepare “tea salad,” first, tender tea leaves are
When pure sweet pineapple is combined with rubbed and broken into small pieces. Next, am-
rice, the glutinous rice becomes more aromatic arberry leaves, chili peppers, garlic, and other
and sweeter, offering great satisfaction to diners’ spices are finely chopped. These ingredients are
taste buds. mixed with salt and a small amount of spring
In addition, Dai specialties such as sour water. Stir everything evenly with chopsticks
braised vegetables, grilled fish with lemongrass, and let it stand for a while. The result is a pleas-
rice noodles with fire-roasted pork, fire-roasted antly bitter “tea salad.” Typically served with
pork skin, and stewed fish with sour bamboo glutinous rice, this dish offers a sweet, refresh-
shoots are also unique and worth trying. ingly bitter, and spicy flavor that is truly memo-
In addition to Dai cuisine, the authentic Jinuo rable.
cuisine is not to be missed. A Jinuo saying goes,