Dulong Beef Feast of Dulong Ethnic Group in Nujiang

Background Knowledge of Dulong Cattle

• Name Origin: In the Lisu language, Dulong cattle are called “Quanini”, and in the Dulong language, they are called “Abu”, which means large in size and wild in nature.
• Rare Breed: Dulong cattle were domesticated by the Dulong ethnic group. In 2006, they were included in the list of national-level protected breeds of livestock and poultry genetic resources announced by the Ministry of Agriculture and Rural Affairs for the first time. They are a unique and rare breed of cattle in China and one of the seven existing species of the genus Bos in the world.
• Meat Characteristics: Dulong cattle have a large range of motion, and the density of muscle fiber cells is significantly higher than that of domesticated cattle. Therefore, the meat is tender, with fine and fragrant filaments, high protein content, fresh and tender texture, and no muttony smell. It is praised as “a delicious dish for the people of Gongshan”.

Dishes of the Dulong Beef Feast

• Dulong Thick Dried Beef Jerky: It is made by marinating Dulong beef and then drying or baking it. It has a unique and delicious taste, is easy to preserve and carry, and is one of the traditional delicacies of the Dulong ethnic group. It has a chewy texture and a rich flavor.
• Mountain Delicacies and Earthen Pot Dulong Beef: The Dulong beef is stewed in an earthen pot, and is paired with local mountain delicacies such as wild mushrooms and bamboo shoots. Slow stewing makes the tenderness of the beef blend with the freshness of the mountain delicacies. The soup is sweet and fragrant, and the meat is tender and juicy.
• Roasted Dulong Beef Hoof Wrapped in Golden Bamboo Flower: After marinating the Dulong beef hoof, it is wrapped with golden bamboo flower and roasted. The fragrance of the golden bamboo flower permeates the beef hoof. The roasted beef hoof has a golden and crispy outer skin and a soft and delicious inner part, with a unique flavor.
• Dulong Beef Braised with Caoguo (Amomum tsaoko): Using Caoguo, which is abundantly produced in Nujiang, as the main seasoning, it is braised together with Dulong beef. The unique aroma of Caoguo can remove the fishy smell of the beef and endow the beef with a rich fragrance, making the braised beef have an excellent color, aroma and taste.
• Dulong Beef Sashimi: Due to the tender and muttony-smell-free quality of Dulong beef, the better parts can be made into sashimi. The sliced Dulong beef, paired with a specially made sauce, melts in the mouth, allowing diners to taste the original flavor of the beef.
• Dulong Beef Skewers: Cut the Dulong beef into small pieces, pair it with local pork, etc., and skewer them with bamboo sticks for roasting. The roasted skewers are fragrant, with a crispy outer layer and a tender inner layer, and are common delicacies at the long table feasts of the Dulong ethnic group’s characteristic cuisine.

Cultural Significance

• Totem Symbol: In the culture of the Dulong ethnic group, Dulong cattle are regarded as the “cattle spirit” and are a symbol of totem, having an important cultural status. Therefore, the Dulong beef feast carries the historical memories and cultural inheritance of the Dulong ethnic group.
• Social Bond: The Dulong beef feast is usually held during important festivals, celebrations or when entertaining distinguished guests. It is an important way for the people of the Dulong ethnic group to get together, communicate and enhance their feelings. By sharing the delicious food, the connections and unity among families and villages are strengthened.