Going to Kunming, I was dragged by my friends to eat Dai flavor. I thought it was hand-grabbed rice, but Dai's food opened my eyes.

When I arrived in Kunming, my friend said that he would take me to eat Dai food. As a result, I drove a long way to Chenggong District, which is close to Kunming South Station. Parked the car and walked into a compound called "Dai Village-Picking up Western Double Flavors".

The whole yard is Dai style, big peacock model, very beautiful, very suitable for taking pictures. It seems that the owner's decoration is very serious and thoughtful.

Walking casually in the yard, I found a chef roasting chicken and pork sausage. The chef said that he had been roasting chicken for more than ten years. This kind of chicken comes from Menghai. Although small, it has grown for more than a year. This is a high-quality variety with fresh and tender meat, but its bones are hard.

As for Dai cuisine, I can't think of any characteristics at the moment. Although I have been to Xishuangbanna several times, it seems that only the Dai barbecue is in my memory, and the most common one is the Dai hand-grabbed rice, so I didn't know what to eat today until I came up, but my friend mysteriously said, "You must have never eaten it."

The beginning of the first course didn't attract my attention, but I was attracted by this bamboo dish. I remembered the "Simon Madman" who made a bamboo pot out of water and wanted to make a movie for him.

A friend introduced me to know that there are actually five kinds of dishes called "Mi Nan Vegetable platter", including two flowers and a leaf. Specifically, it is cucumber strips, okra, acanthopanax senticosus and pomegranate flowers, but I don't know that the other one is actually a flower, a walnut flower. How's it going? What a shock!

Another dish on a bamboo board is called "hand-torn bamboo shoots". Now the logistics is convenient, and this dish is also available in the north, but it is fresher and tastes better here, while the north eats canned food, which seems to be suspected of preservatives. This is my favorite food.

This kind of glutinous rice seems to be called "Kao wordy", which is very soft, waxy and distinctive.

This dish with bamboo shoots tableware is something I didn't expect, and it's my first time to eat it.

Stinky tofu, eggs and mandarin fish have all been eaten, but "stinky skin" is the first time to taste it. My friend said that this stinky skin was actually from Laos and was bought in bundles. It is troublesome to handle, but it is delicious. It's really chewy, fragrant and tasteless.

This is a "choke tube", which is made of pig heart tube. It tastes crisp, and Dai food is a little spicy, so it is also delicious.

This dish is Thai shrimp salad. There are many lives of Dai people and Thais, so there are many styles of Dai food that Thais like, but I'm not interested in prawns. Needless to say.

Next, I served "boiled fish with sour bamboo shoots", which is my favorite. I mainly eat sour bamboo shoots and have no feeling for fish. This dish is very distinctive. It's the first time to eat it.

This is another special dish, called "boiled canned soup with banana flowers". There are many edible flowers in Yunnan, among which the plantain flower is the largest, and it can be used to make all kinds of vegetables.

A bowl of simple "mixed vegetable soup" is made of five kinds of vegetables. I like it very much.

This is "roasted pork belly", which is found in barbecue stalls in many places in Yunnan. It is mainly made of local pigs raised by farmers. The meat is tender and roasted well. It would be better if it could be served with vegetable leaves or garlic slices like the northern barbecue.

This is "baked vermicelli sausage". First time to eat. It is said that a pig can't produce much. My friend said that when I was a child, I killed pigs at home, and the vermicelli sausage was for the elderly, not for the children. This perfume tastes good.

Finally, I served roast chicken, which was really great. Crispy skin and fragrant meat. Although it was the last course, it was only eaten with a chicken head.

Although I didn't get the hand-grabbed rice, the pineapple rice is ready, fragrant and sweet, and delicious.

A friend said that there are actually several kinds of Dai flavor, which is Xishuangbanna style, but it is rare in Kunming. Mainly the chefs in Xishuangbanna don't like coming to Kunming. First, it is inconvenient to go to the temple (many people believe in Buddhism). In addition, the winter in Kunming is too "cold". Another point is that they are far away from their favorite stockade (it is said that they can have tea and chat with the girls in the stockade).

And the cost of this table is not much, just 400 yuan.

Seeing this, many people will ask for the address. Located at No.54 Huancheng South Road, Longcheng Sub-district Office, Chenggong District, Kunming. I can't say anything else. It's close to the South Railway Station. People who come to Kunming can have a taste when they are free.