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As a traditional dish of the Dai ethnic people, it is made from beef feet, beef tendons, ginger, garlic, red chili, prickly ash berries and salt etc. Sealed in a jar for about two weeks, it will be ready for cooking.
Chrysanthemum and fillet hot p...Chicken boiled with sour bambo...Bamboo insect, a Dai ethnic nu...Jinuo ethnic salted fishPickled beef feet and tendonsPurple ricePork steamed in banana leaveDai ethnic smashed papayaPurple rice steamed with pinea...Haobeng crisp pancakeTea baked in bamboo tubesDai ethnic arrackSpecial sour ant egg soup of D...Chicken steamed in banana leav...Dai Ethnic NanmiBanyan leaves that can be dish...Jinuo ethnic salad tea leavesDai ethnic fried beef skinDai ethnic fried water mossDai cold dish AndaSweet Bamboo Shoot in Xishuang...Steamed Rice In PineappleDai Ethnic Flavor Lemon Chicke...Dai Ethnic Flavor Pickled Vege...Local Food Of XishuangbannaRice Cooked in BambooFish With Sour Bamboo ShootsPineapple Violet RiceRouyaSour Ant EggsSalted Cattle TendonToasted fish with XiangmaoFish Soup with Grilled Heated ...Meat Cooked in BambooDuoshengFried Qingtai
West China Tours
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