Dehong Dining

The local people of Dehong have their own traditional food and their own taste. The Dai people's diet is sour and refreshing, and the Jingpo people’ s are spicy. The tastes of the localities are mixed,renewed and integrated into the local taste of Dehong. The cuisine and snack are the highlights of Dehong.

Pestled Dish Of Jingpo People 景颇舂菜

In the menu of Jingpo people in the the Autonomous Region of Dehong for Dai and Jingpo People, the most featured dish is pestled dish. All the people who have tasted it are full of praise.

Pestled dish is always a leading character on the dining table of Jingpo people. There is a saying which goes like this, “if the pestling canister does not work, you will not have a good meal.” Almost every Jingpo family owns a pestling canister, and almost every Jingpo family has pestled dish every meal. In addition, all the dishes can be cooked this way. Thereinto, cooked pestling method is suitable for the meat dish from parched meat and mashed bones of cattles, birds and fish. The most tasty dishes made this way include baked pestled ringdoves, baked eels and baked loaches. Such dishes made from Lila bamboo shoots, big bitter fruits, small bitter fruits, horsebeans and cowpea can also be cooked in the cooked pestling method. The raw pestling method fits for ginger, Mapipao, Naijiang mushrooms.

Glutinous Rice 糯米

Although Dai minority is different because some of them live in mainland and some in border, or some is called Water Dai and some Dry Dai, they are almost the same in diet custom, they all like to eat glutinous rice. It’s inherited from their mode of production and diet customs,because they often leave their village for working, it’s not convenient to go back to eat,they take their meals to work. They prefer to eating glutinous rice with hands.

Green Leaves Banquet 绿叶宴

Green leaves banquet is a way that Jingpo minority treat their guests. It includes grilled fish, glutinous rice, tuynia herb, fried eggs, pancake, meant, and fish and some other vegetables, 7-9 dishes in total. Except eggs and rice are steamed, the other dishes are all grilled and packed in green plantain leaves.


It’s a famous sweet dessert in Burma and Thailand. But it is spread to Yunnan later. It has milk, dry bread, shimmy, coconut shred and other materials. It’s very cheap and popular, the price is around 10RMB. A very popular local Paoluda store is called Mangshi Laonai Cold Drink, a lot of tourists like to go there and try Paoluda. It is the necessary drink in summer of Mangshi city.

Sapie 撒撇

It is a kind of seasoning made by Dai people in Dehong. People take liquid from certain part of intestines of a just killed cattle, boil and filtrate it, and then mix it with salt, chilli, monosodium glutamate, and beef mince. ‘Sapie’ usually goes with rice noodles, or slices of meat. ‘Sapie’ tastes a little bitter, but has a functions of stimulating appetite and reviving and relieving internal heat.

Sticky Rice Cooked in A Bamboo Tube 竹筒饭

The bamboo tube used to cook rice must be fresh, with delicate fragrance. One end of the tube is a bamboo joint. Dai people put some dunked sticky rice and some water into a tube, and stuff the other end without bamboo joint with banana leaf. The tube is then put over a slow fire and baked till the rice is ready.

Burned Porket 火烧猪

Burned porket is one of the best dishes for entertaining guests among Dai people. Dai people would choose small-eared pigs produced in Dehong. Those porkets of half a year are thin-skin and tender, and are the best choice. After the baking, the porkets smell good and you can slice them up, and serve them with seasonings of Dai ethnic minority.

Where To Eat

There are many popular restaurants and snack bars which sell most of the local food.

Sanmao Burned Porket Restaurant 三毛火烧猪: No. 135 Baobo Road, Mangshi City

Best Gourmet Street 百斯特美食城

Laonai Beverage 老奶冷饮

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