Sapie/Bovine Bile Soup of Dai Ethnic Group
The Sapie (撒撇) is a dish that broadly refers to a unique preparation of cold meat salad using specially prepared ingredients. It primarily consists of cow Sapie (牛撒撇), pig Sapie (傣族称“撒达鲁”), and fish Sapie (傣语称“巴撒”). These three variations use different materials and methods, yet they all deliver an unforgettable taste experience. The intricate preparation process involves extensive cleaning of beef intestines, simmering bitter water, and processing the meat paste with side dishes, often taking half a day. Locals generally purchase this dish rather than make it themselves. The Bangsai (棒赛) variety, especially from Jiugu, is widely recognized as the most authentic and traditional beef Sapie. This dish is known to strengthen the stomach and bones, aid digestion, and is best consumed in moderation by those with a cold constitution.
Main Ingredients
- Main Ingredients: Beef (黄牛肉) and beef tripe (黄牛肚)
- Effects: Clears heat and detoxifies (清热解毒)
- Ethnic Group: Dai Ethnic Group (傣族)
- Cautions: Should be consumed in moderation by those with a cold constitution (体寒者少食)
- Seasoning: Chili powder (辣椒面) and monosodium glutamate (味精)
Table of Contents
- Meaning of Sapie
- Preparation Method
- Nutritional Value
- Regional Variations
- Jinggu Dai Beef Sapie (景谷傣族牛撒撇)
- Lincang Dai Beef Sapie (临沧傣族牛撒撇)
- Dehong Dai Sapie (德宏傣族撒撇)
Meaning of Sapie
- Beef Sapie (牛撒撇): This dish uses premium beef as the main ingredient, finely chopped and pounded into a meat paste, accompanied by beef tripe and spleen. It is seasoned with boiled and filtered beef bile water, mixed with various condiments, and served with rice noodles. Beef Sapie has a refreshing taste and can also clear heat and detoxify.
- Pig Sapie (撒达鲁): This variant uses fresh pork, finely chopped into a paste and mixed with roasted pork skin, slices of asparagus, shredded papaya, or lotus cabbage. Sour water (preferably made from boiled pickled vegetables) is added to the meat paste bowl, along with selected seasonings, for dipping. This version is sweet and sour, crispy in texture, and particularly favored by young adults.
- Fish Sapie (巴撒): This version utilizes fish back meat (carp is best, but other fish can be used) ground into a paste, mixed with the same ingredients as the pig Sapie, and served for dipping. Fish Sapie is fragrant and tender, helping to clear heat and increase appetite.
Preparation Method
Dehong Dai Sapie is particularly beloved by people of various ethnicities in the region, including visitors from Beijing, Shanghai, Guangdong, and Hong Kong. After tasting, many request this dish upon arriving in Dehong. The preparation involves using one kilogram of lean beef, chopped into a paste, blanched in boiling water, and combined with freshly killed beef bile water, which is then filtered for use. Fresh chives and fennel are finely chopped and drained of moisture, then mixed with aromatic seasonings such as salt, chili powder, and monosodium glutamate, along with the beef paste and bile water. This dish is typically enjoyed with rice noodles or strips of beef tripe and meat slices.
The meticulous preparation process requires skilled knife work and the use of fresh ingredients and complete seasonings, making it a typical “kung fu dish” (功夫菜) that exemplifies the artistry of Dai cuisine.
Nutritional Value
Sapie is not only rich in nutritious components derived from beef bile water, but it also possesses the effects of clearing heat, detoxifying, and strengthening the spleen and appetite. Initially, it may have a slightly bitter taste, but subsequent bites reveal a lingering sweetness. Coupled with medicinal plant seasonings, Sapie becomes a delectable medicinal dish. It is said that consuming Sapie can alleviate symptoms such as stomach heat, inflammation, and various pains, with regular consumption potentially preventing cancer.
The elaborate preparation methods and attention to detail in Sapie make it a favored dish for hosting guests among the Dai people.
Regional Variations
Jinggu Dai Beef Sapie
In Jinggu County’s Dai region, there exists a renowned dish traditionally served to guests, known as “Beef Sapie.” The preparation method is quite unique; during festivals or celebrations, cows are slaughtered, and the back meat is roasted over an open flame until golden, then shredded into thin strips. This is mixed with boiled beef tripe, and garnished with ginger, garlic, chili, and crushed peanuts, before being blended with boiled and filtered beef bile water or bile juice. The key ingredient in “Beef Sapie” is the beef bile water. City dwellers who crave this dish often substitute the bile water with five-leaf leaves to achieve a similar flavor.
The characteristics of “Beef Sapie” include a delicate and tasty profile, a rich aroma, and an enticing color, all contributing to its appetite-boosting and heat-clearing properties.
Lincang Dai Beef Sapie
The Lincang Dai people have a special affinity for Sapie, which is characterized by a combination of numbing, spicy, bitter, cool, and sweet flavors. They not only enjoy it themselves but also serve it as a premium dish for guests.
The most critical aspect of preparing beef Sapie lies in the choice of ingredients. The preparation involves cleaning the beef tripe, tenderloin, intestines, liver, and spleen, then boiling them to ensure tenderness. After boiling, the ingredients are shredded and mixed with seasonings such as Sichuan pepper powder, spicy herbs, chives, chili, and garlic, followed by adding the prepared bile water and a little meat juice, then mixed evenly for serving.
Dehong Dai Sapie
Dehong Dai Sapie includes various types such as bitter Sapie, fish Sapie, big Sapie, lemon Sapie, and eggplant Sapie. Bitter Sapie consists of a plate of rice noodles, cooked beef slices, and beef tripe slices, accompanied by a bowl of vibrant green sauce. This sauce is made by simmering beef bile water and mixing it with finely chopped raw beef, chives, coriander, spicy herbs, and chili powder, providing a refreshing taste.
Dai people have a strong affinity for Sapie, to the extent that they prepare fish as “fish Sapie.” The fresh fish meat is minced, mixed with lemon juice, and blended with finely chopped seasonings like chives, coriander, spicy herbs, and chili powder to create a dipping sauce. Fried crispy fish bones, shredded asparagus, or cabbage are prepared to be dipped into this sauce, resulting in a sour-sweet flavor that is utterly delicious.
