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Jingpo “Green Leave Feast”
After having a taste of Jingpo’s “green leave feast”, you might have a fresh new understanding on the currently popular “pure green food”. When sitting aside the dinning table, you can’t find any bowl, spoon, iron drinking utensil. Jingpo people use bamboo tube to steam rice and prepare dishes, use green plantain leave to hold dishes. They fold leave to ladle out soup, use bamboo joint as drinking utensil and cook wide herbs and locally bred chicken. The feast is quite different from modern cuisine and seems an ethnic “grand banquet of wisdom”.
Jingpo Ghost-Worshipping Chicken
Though having terrifying name, the dish tastes delicious. The Jingpo people have the tradition of slaughtering chickens and offering them as sacrifice to ghost queen. The Jingpos first boiled chicken, then tear it into pieces after chicken gets cool. They mix the tossed chicken with minced ginger, garlic, cilantro, lemon leave, salt, monosodium glutamate and soy. Jingpos use the delicacy to feast guests so that they can have a taste of it frequently.
Jingpo Mashed Food
If visiting a Jingpo family, you will hear the saying that “appetite will be lost without mashed food”. Mashed food is the most distinctive one among Jingpo cuisine. The Jingpo people put some herbal plants like cordate houttuynia and China berry fruit, a plenty of edible spice and flavorings, baked fish, shrimp and meat into bamboo tube, and pound these raw materials with wooden pestle. The delicacy can relieve rheumatic pains, cold and internal heat, help digestion and invigorate the functions of stomach.
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