Hani specialties

The Hani people mainly use several methods to cook food, such as boiling, roasting, frying, peaking, marinating, etc. The taste is mainly fresh, fragrant, sour and spicy. The Hani cooking method can be described as fresh and unique. There are many flavor foods, including pork boiled in bamboo tube, pebbles boiled soup, meat porridge, pickled banana heart, bee chrysalis sauce, bean flour meatball soup, bird meat floss, small cabbage and crab, etc.

boiled pork in bamboo tube

Cooking meat in bamboo tube uses fresh bamboo as a pot to cook pig's trotters, ribs, chicken, fish and other soups. When cooking, cut off a fresh bamboo strip with a diameter of about 10 centimeters and a length of about 40 centimeters, rinse it with water, clean up the pig's trotters, ribs, chicken, and fish to be cooked, cut them into small pieces, and put them into bamboo tubes respectively. Add water, row them on a fire pond and slowly cook until cooked. Add salt and MSG to boil until shredded, and pour them into a bowl for eating. The pig's trotters cooked in bamboo tubes have pure pork ribs, chicken, and soup, delicious meat, a fragrance of green bamboo, and a special flavor. The chicken and pumpkin tip soup cooked in bamboo tube will taste extremely delicious with just a little salt.

Stone Soup

You can't imagine what stone soup will taste like, but the Hani people's food really uses stones to make delicious soup, which is pebble-poured soup. Use pebbles as a heat source to reprocess the cooked broth and vegetables. To prepare pebble-boiling soup, wash the pebble-picked up in the river and put it into a fire pit to burn until it becomes red. After the broth and vegetable soup are served, add a little fresh vegetables or seasonings to the soup bowl, add a red-hot pebble, make the soup in the bowl boil for a while, and cook the fresh vegetables and seasonings. Pebble roast soup not only has the umami taste of broth and vegetable soup, but also has a special aroma of fired food.

stir-fried banana flowers with meat

stir-fried banana flower with meat, using a banana flower and 100 grams of fresh dog meat. If there is no fresh dog meat, you can replace it with pork). When cooking, remove the banana flowers, wash them and cut them into fine pieces. After soaking with a little salt for a while, wash and squeeze them to remove the astringent taste. The same goes for slicing dog meat or chopping pork), stir-fry the meat in a frying pan until 80% done, then add banana flowers, appropriate amount of salt, and monosodium glutamate and stir-fry until done. This dish was often eaten in Hemingfang in the past. Due to its unique flavor, it has been widely used to entertain guests in restaurants. Such dishes can also be eaten in large and medium-sized restaurants in Kunming and other places.

Qima

Qima (Hani language) is meat porridge, which is made with glutinous rice and pork as the main raw materials, and is cooked with chopped green ginger, star anise powder, and grass fruit noodles. When cooking, chop the pork into fine pieces, wash the glutinous rice, and add water to the pot together with the pork. When the meat porridge is cooked and is about to be cooked, add chopped ginger, star anise powder, grass fruit noodles and appropriate amount of salt, and serve in a bowl for consumption. The meat porridge is delicious and delicious, and can be used as a dish or as a staple food for the elderly.

Arooche

Alooche (Hani language) means violently pickled banana heart. When cooking, the tender stems of wild plantains are thin, add appropriate amount of salt and porridge, mix well, place them in a tile jar and marinate for 1 to 2 days, and serve for consumption. This dish has a slightly sour taste and is similar to pickled vegetables. But it has a wild vegetable flavor.

finch meat floss

Sparrow meat floss is made from the meat of various birds as the main raw material, mixed with chili powder, crispy cabbage, and coriander. When cooking, clamp the cleaned birds with a bamboo stick and place them on a fire pond to bake until they are crispy. Remove and cut into slices, add minced ginger, paste paprika powder, cabbage roots, etc., and pound them into fine powder to make meat floss. Folk people often dip them in vegetables such as radish and wild celery. The taste is delicious and delicious. Nowadays, due to the increasing protection of birds and other reasons, finch meat floss can only be a kind of nostalgia to quench thirst.

bee chrysalis paste

Bee pupa sauce, which uses bee pupa or wild bee pupa as the main raw material. When preparing, squeeze and squeeze the bee pupae to obtain the juice, then chop the bee pupae into fine pieces, add paste pepper powder, wild pepper powder, fragrant Polygonum grass and other seasonings, mix with the bee pupae juice, add salt and mix well for consumption. Bee chrysalis sauce is fresh and sweet, and people often use raw vegetables to dip it into it.