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Zhenkang Food

The particular South food is usually characterized by a new severe weather, hot within summer months along with bitterly cold within winter season. Your almond seriously isn't expanded in this region, ingrown toenail and whole wheat are classified as the most applied cereal .In Zhenkang  you can enjoy the special dish with unique ethnic  flavor such as : Bean Powder Rice Noodle (豌豆粉米线)Chicken Mashed Rice( 鸡肉烂饭), Braised Chinese sauerkraut (酸菜), Pickled Bull Tendon(牛筋肉)Niu  Sapie (牛撒撇) and so on.

Braised Chinese sauerkrautBraised Chinese sauerkraut 酸扒菜

 Braised sauerkrau is the most common and famous dish for Dai. Acid grilled vegetables is a Dai dishes, ordinary food to Dai in the museum free for guests to eat; it is famous, because in the region, everyone like it. 

Bean Powder Rice Noodle 豌豆粉米线

This special local snack of Zhenkang  uses good quality rice noodle and pea powder as major material and is seasoned with sesame, ginger, chili oil, garlic mash and sauce etc.

Chicken Mashed RiceChicken Mashed Rice 鸡肉烂饭

In Zhenkang called Moniyaburao in Wa dialect, this special rice food is a great Wa dish for welcoming distinguished guests. Viewed both as a dish and a sort of staple food, it is softer than ordinary rice and drier than porridge. Two preparation methods – Hand Tearing Chicken Mashed Rice Method and Knife Chopping Chicken Mashed Rice Method are often applied. The two cooking method are very unique and have much in common. The newly harvested rice is stewed in a pot together with tender black bone chicken, many seasonings and vegetables like fennel leaves, green pepper, hot chili, Ahwa cilantro, shallo.

Pickled Bull Tendon(牛筋肉)

It is a very famous Thai dish in Zhenkang County.Cooking method:Scald the bull head and feet with boiling water and raze off the hair on the skin first, then burn them in fire. After that they are dunked in fresh cold water and razed again. After they are cleaned entirely, they are stewed for a long time until soft. Finally the bones are removed and the remains are minced and mixed with hot pepper, ginger, garlic and other seasonings. It is ready to eat after been preserved in a pottery vessel for about two weeks. Its tender, refreshing and sour taste arouses the eater's appetite. 

Niu SapieNiu Sapie 牛撒撇

Niu Sapie is the Dai traditional medicinal food. Samuel left, Dai, refers to a bitter juice digestive juice like bitter bovine intestinal main raw materials, Department of food left Niu sa. Write to Niu sa dish, tripe, waist meat, rectum, liver and spleen, intestinal bitter juice as raw material made of seasoned.  

 


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