Fried Qingtai (Green Moss) of Dai Ethnic Group in Xishuangbanna
The Delicacy of Dai Cuisine: Qingtai (青苔)
You might wonder, isn’t Qingtai just the moss you see on rocks or the ground? How could it be eaten? You’d be mistaken; the Qingtai spoken of by the Dai (傣族) people is not the moss on the ground or on rocks, but rather the one found in water.
This water-based Qingtai is a delicious ingredient that has been passed down through generations of the Dai people—both flavorful and nutritious. Typically, this Qingtai can be found in the ditches of villages. During certain seasons, Dai girls go back to the ditches to harvest Qingtai to prepare various delicacies.
These Qingtai can be made into numerous dishes, including stir-fries, soups, and even the most distinctive Dai-style soups. The special Qingtai rock soup is made using unique Dai spices. Once prepared, the Qingtai is thoroughly washed and placed in a pot. Next, they gather smooth pebbles from the river, wash them clean, heat them until red-hot, and add them to the pot to cook with the Qingtai.
The Qingtai is pulled from rivers and lakes, washed clean, flattened into thin cakes, sprinkled with a bit of salt, ginger slices, and water, and then turned into ginger soup. After being sun-dried for a long time, it becomes Qingtai slices. These are cut into small pieces and fried in oil until golden brown. They are crispy and fragrant, offering cooling and detoxifying benefits for the body.
Preparation Method
- Fresh Qingtai can only be gathered from clear rivers, which should then be washed in clean water.
- After the initial wash, the Qingtai is squeezed dry and placed in prepared bags or bamboo baskets.
- Following multiple careful washes, the second step involves pounding the Qingtai into a pulp using a wooden stick.
- The pulp is poured onto a sieve placed in still water, spread evenly, and once cleaned, removed to drain excess water.
- The Qingtai, no longer dripping, is gently tapped out onto a grass mat or bag. “Sticky rice lemongrass powder” is evenly sprinkled over the Qingtai.
- Additional seasonings like ginger, garlic, and chili are added.
- Using bamboo strips, the Qingtai and seasonings are gently combined and allowed to absorb flavors. After drying, the Qingtai slices are cut into small pieces and fried over low heat. Delicious fried Qingtai is then ready to serve.
Qingtai typically grows only in rivers with good water quality and is rich in various organic salts and trace elements essential for the human body. It has a certain supportive role in promoting digestion and preventing malaria. Such a magical food—let’s explore how to eat it!
Grilled Qingtai (烤青苔)
![Image source: Xishuangbanna Mobile Station]
“Grilling” is the simplest way to enjoy Qingtai. Every year from January to March, the Dai people in Xishuangbanna harvest Qingtai from the river, which undergoes cleaning, tearing, flattening, and sun-drying to remove impurities while using sunlight to eliminate the earthiness of the Qingtai. Once the Qingtai cakes are dried and shaped, they are seasoned with wild ginger, chili powder, and saltwater, then pounded evenly with a wooden stick to enhance the flavors before being dried again.
The seasoned Qingtai is then slowly grilled over charcoal until it becomes crispy and slightly charred, significantly enhancing its flavor. The crispy and savory taste is reminiscent of seaweed, making it irresistible to eat one after another.
In addition to being enjoyed directly, grilled Qingtai is also excellent for wrapping around grilled meat!
Stir-Fried Qingtai (炒青苔)
![Image source: Mengla News Release]
First, the Qingtai is roasted over charcoal until crispy, then lightly crushed for later use. Lard is heated in a pan, and minced garlic and small chili peppers are stir-fried until fragrant. The crushed Qingtai is then quickly tossed into the pan and stir-fried until aromatic and dry, creating a traditional Dai delicacy.
The vibrant green Qingtai crumbs emit an enticing aroma and can be paired with a variety of ingredients, making it an excellent companion for any dish.
Stir-fried Qingtai is a master at enhancing flavor and fragrance. You can choose to pair it with other ingredients to enjoy a burst of fresh taste or boldly innovate to find alternative ways to enjoy stir-fried Qingtai.
A cost-effective and delicious stir-fried Qingtai from Xishuangbanna is certainly worth trying when in Yunnan!
Qingtai Sticky Rice (青苔糯米饭)
![Image source: Jinghong News Release]
Qingtai Sticky Rice features a layer of sticky rice wrapping around the stir-fried Qingtai. The fresh green pairs beautifully with pure white, creating a unique delicacy.
The cooled sticky rice is aromatic, soft, and chewy, enveloping the freshly cooked stir-fried Qingtai. The contrast of temperatures and textures creates a delightful flavor that lingers on the palate.
Fried Qingtai (炸青苔)
![Image source: Jinghong News Release]
After the Qingtai undergoes a high-temperature “baptism” in the oil, it transforms into a piece of green jade. This incredible ingredient, paired with unexpected seasonings, creates an indescribable taste. The texture is crispy with a hint of sweetness, reminiscent of seaweed and fennel.
When combined with clumped white rice, it transforms into a uniquely flavored “Qingtai Sushi.”
Qingtai Soup (青苔汤)
The main ingredients for Qingtai Soup are freshly harvested Qingtai and clean pebbles. The Qingtai is thoroughly rinsed, combined with chopped leeks, ginger, garlic, coriander, chili, salt, and other seasonings, all placed in a bowl.
The cleaned pebbles are heated in the fire until red-hot, then added to the Qingtai bowl as a heat source. After adding cold water, the Qingtai is boiled until cooked and served with sticky rice balls for dipping.
This dish is uniquely colored in vibrant green, slippery and fragrant. Would you dare to challenge this distinctive Yunnan dish?
In Yunnan, Qingtai, a type of aquatic moss plant, has made its way to the dining table as a specialty food. The Dai people, who live near water, utilize their creativity to transform Qingtai into various dishes, whether grilled, stir-fried, deep-fried, or boiled.
No matter the preparation method, each retains the unique flavor of Qingtai to the greatest extent. Take advantage of this season to taste this extraordinary delicacy in Yunnan!
