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Fragrant Bamboo Rice is a typical Dai specialty.
The best time to sample this specialty is in November and February, when a fragrant film appears on the interior side of the bamboo joint. The sticky rice is soaked in water for a couple of hours, and then stuffed into a bamboo joint with the opening covered with a banana leaf. Finally, the crucial procedure that makes it different from other rice takes place: the rice is placed into a flaming charcoal until it turns soft and glutinous.
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West China Tours
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