The Dai ethnic group (傣族) in China has a population of approximately 1.159 million people. They mainly inhabit the Xishuangbanna Dai Autonomous Prefecture (西双版纳傣族自治州), Dehong Dai and Jingpo Autonomous Prefecture (德宏傣族景颇族自治州), as well as the autonomous counties of Gengma (耿马) and Menglian (孟连). The rest are dispersed across over 30 counties, including Jingdong (景东), Jinggu (景谷), Ning’er (宁洱), Lancang (澜沧), Xinping (新平), Yuanjiang (元江), and Jinping (金平). The Dai regions along the border are adjacent to Myanmar, Laos, and Vietnam.

The climate in the areas where the Dai people reside in Yunnan is hot and humid, leading to the traditional flavors of sour, spicy, bitter, and cooling that stimulate appetite, remove dampness, and clear heat. This region belongs to the tropical and subtropical climate zones, resulting in a rich and diverse source of ingredients, which is supported by a popular Dai saying: “Everything that moves is meat, everything that is green is vegetables.”

Sour Flavor

“Sour” is one of the main characteristics of Dai cuisine, represented by dishes such as sour bamboo shoots (酸竹笋), sour meat (酸肉), sour stir-fried vegetables (酸扒菜), and sour ants (酸蚂蚁). The local hot climate means that sourness can stimulate taste buds and increase appetite. It aids digestion, enhances nutrient absorption, and has antibacterial properties.

Spicy Flavor

“Spicy” is another important aspect of Dai food. Spiciness can promote appetite and eliminate dampness. The main ingredient contributing to spiciness is millet pepper (小米辣), which is nearly indispensable in Dai cuisine. It is not only a primary seasoning for daily meals but also innovatively used in other dishes, such as mixing raw mango with chili.

Raw Dishes

The Dai people enjoy consuming various types of raw meat and vegetables, such as sour meat, red raw (红生), and chopped raw (剁生). “Red raw” (红生) is a traditional Dai dish made by mixing fresh pig’s blood with chopped pig’s snout for immediate consumption. Eating raw may be a continuation of dietary habits from the primitive society of the Dai.

Bitter Flavor

“Bitter” is a characteristic of Dai cuisine related to the hot environment. According to Traditional Chinese Medicine, bitterness enters the heart and can dispel excessive heart fire. Consuming bitter foods can help reduce internal heat and detoxify the body. Representative dishes include cow’s offal (牛撒撇), pig’s offal (猪撒撇), and fish offal (鱼撒撇).

Cooling Dishes

“Cooling” is a traditional flavor characteristic of Dai cuisine. Cold dishes are one of the most common cooking methods in Dai cuisine, which blends the characteristics of sourness and spiciness, opening up the taste buds and increasing appetite.

In summary, sour, spicy, and bitter are the three main traditional flavors of Dai cuisine, while raw and cooling are two traditional ways of consumption. These culinary characteristics form the main features of the Dai culinary culture, showcasing their unique dietary lifestyle.

Cultural Significance of the Dai Peacock Feast

The Dai Peacock Feast (孔雀宴) is also known as “Peacock Hand-Pulled Rice” (孔雀手抓饭) or “Dai Family Welcoming Banquet” (傣家迎宾宴). This form of Dai food culture has emerged in recent years in places such as Xishuangbanna (西双版纳), Dehong (德宏), Lincang (临沧), and Kunming (昆明). With the continuous development of the tourism market in Yunnan, Dai cuisine has evolved. Initially, Dai cuisine primarily catered to the dietary needs of local people, retaining more of the local ethnic culinary habits in terms of preparation and taste.

The growth of tourism has allowed more visitors to experience Yunnan’s cultural landscape. Although Dai flavors have incorporated various foreign ingredients and adjusted preparation methods to cater to tourist needs, visitors’ experiences of Dai culinary culture have often been limited to curiosity and simply satisfying their hunger. With the continuous upgrading of tourism quality and a deeper awareness of culinary culture, Dai cuisine has gradually fused with the Dai “Peacock Culture.”

In the overall presentation of the Peacock Feast, the preparation across different locations is generally similar. All aim to create a dish resembling a peacock on the dining table, although there are some differences in specific operations and ingredient selection.

Presentation Methods

Method One

On a large round table, banana leaves (芭蕉叶) are laid out as serving platters. At one end of the round table, a realistic peacock head and neck prop is placed. Various ingredients are arranged and decorated on the banana leaves to form the image of a peacock spreading its tail.

Method Two

Similar to the first method, but instead of banana leaves, a giant circular winnowing basket (簸箕) is used to present all food items within it.

Method Three

Here, the vessels holding the ingredients are replaced with diamond-shaped dishes resembling feathers, arranged around the realistic peacock head to create the appearance of a peacock spreading its tail, with each dish containing a separate dish.

Ingredient Selection

There are generally two types of ingredient selection:

1. The restaurant prepares a combination of ingredients to create the peacock shape.
2. Diners choose their preferred dishes, and the restaurant arranges them to form the peacock shape for diners to enjoy.

Common Dishes in the Peacock Feast

The dishes are mostly similar and include:

• Roasted chicken (烤鸡)
• Grilled fish (火烧鱼)
• Grilled pork belly (烤五花肉)
• Peanuts (花生米)
• Lemon shredded chicken (柠檬手撕鸡)
• Dried pork (舂干巴)
• Cold shredded duckweed (凉拌折耳根)
• Fried pig skin (炸猪皮)
• Stuffed enoki mushrooms (包烧金针菇)
• Mango shrimp (芒果虾仁)
• Grilled eggplant (火烧烧茄子)
• Hand-shredded bamboo shoots (手剥竹笋)
• Pumpkin cakes (南瓜饼)
• Pineapple rice (菠萝饭)

From the content of the dishes, the “Peacock Feast” essentially presents the traditional Dai cooking methods in the shape of a peacock, primarily eaten by hand.

Dai ancestors had the custom of eating food with their hands. Although modern lifestyles have led many Dai people to use chopsticks, this hand-eating tradition still exists in some remote Dai areas. The Peacock Feast employs a hand-eating method, preserving this Dai custom in traditional dietary culture while also offering tourists a new way to experience food culture. Recently, innovative practices have added dry ice to the dish after assembling the peacock shape, creating a fog effect. The entire “peacock” seems to soar amidst swirling mist, enhancing the visual impact for diners.

Common Dishes in the Peacock Feast

The Peacock Feast (孔雀宴) is a celebrated culinary tradition of the Dai ethnic group (傣族) in Yunnan Province (云南省), China. This feast not only showcases exquisite dishes but also highlights the rich cultural heritage of the Dai people, who are known for their vibrant customs and love for nature.

Common Dishes in the Peacock Feast

01. Lemon Shredded Chicken (柠檬手撕鸡)

The main ingredients for Lemon Shredded Chicken include young chicken (仔鸡), green lemon (青柠檬), coriander (缅芫荽), lemon leaves (柠檬叶), mint (荆芥), and minced ginger and garlic (姜蒜末). After slaughtering and cleaning the chicken, it is boiled until cooked, cooled, and then shredded. Mixed with minced ginger, garlic, coriander, lemon leaves, and seasoned with salt, MSG, and soy sauce, this dish boasts a unique flavor profile of sour, spicy, and refreshing notes that stimulate the appetite.

02. Cold Ant Eggs Salad (凉拌蚂蚁蛋)

Ant egg consumption has a history of over three thousand years in China. Despite their small size, ants are rich in nutrition. The Dai people specifically choose the eggs produced by yellow tree ants (黄蚂蚁). These eggs are known for their plumpness and delicious taste.
Main ingredients include fresh yellow ant eggs (鲜黄蚂蚁蛋) and seasonings such as wild tomatoes (野番茄), minced coriander (缅芫荽末), lemon leaves (柠檬叶末), mint (荆芥末), minced ginger and garlic (姜蒜末), salt, sugar, vinegar, soy sauce, and MSG. The preparation involves washing the ant eggs, briefly blanching them in boiling water, and mixing them with roasted, peeled, and chopped tomatoes along with the other seasonings, creating a refreshing cold dish.

03. Grilled Eggplant (火烧茄子)

Main ingredients for Grilled Eggplant include two eggplants (茄子), tomatoes (番茄), bell peppers (灯笼彩椒), coriander (香菜), garlic (蒜末), green onions (小香葱), and green chili (小米辣), all seasoned with salt and lemon to taste. The eggplants, tomatoes, and bell peppers are roasted over an open flame until cooked, then covered in a bowl to steam for easier peeling. Once cooled, the skins are removed, and the vegetables are shredded into strips. Chopped garlic, chili, coriander, and green onions are mixed together and combined with the roasted vegetables and lemon juice, creating a deliciously blended dish.

04. Mortar-Pounded Chicken Feet (舂鸡脚)

This dish is rich in ingredients, resulting in chicken feet (鸡脚) that are sour and spicy. The chicken feet are boiled until 90% cooked, cleaned, and cut in half, then placed in a cooler with ice. Garlic cloves are pounded in a mortar with small chili peppers, followed by pounded yard-long beans (豇豆), onions (洋葱), and water spinach (空心菜). Finally, the chicken feet are added and lightly pounded. Lemon juice is squeezed into the mixture along with various seasonings such as salt, MSG, chili sauce, and shredded carrots (胡萝卜丝), creating a uniquely flavorful dish.

05. Dai-Style Grilled Fish (傣味火烧鱼)

Located in western Yunnan, the Dai ethnic group makes use of local resources, particularly the thorn fish (挑手鱼), also known as whisker fish (胡子鱼), which are abundant in the rice fields. This fish is known for its thick meat and rich nutrients. The preparation of grilled thorn fish results in a tender, sweet, and aromatic dish that enhances the appetite.
Main ingredients include one thorn fish, minced green onion (葱), ginger (姜), garlic (蒜), green peppers (青椒), and various seasonings such as lemongrass (香茅草), Sichuan pepper leaves (花椒叶), mint (薄荷), fennel leaves (茴香叶), and soy sauce (酱油). The fish is cleaned, filleted, and stuffed with a mixture of minced fish meat and spices, wrapped in banana leaves, and grilled over charcoal.

06. Dai-Style Grilled Chicken (傣味烤鸡)

Lemongrass (香茅草), a significant tropical spice, is predominantly produced in Xishuangbanna (西双版纳) and Dehong (德宏州) in Yunnan. Its distinctive aroma is extracted to create lemongrass oil, which has various health benefits. The Dai people frequently use fresh shoots and small leaves as a seasoning for their dishes, with lemongrass grilled chicken being particularly famous. The finished dish is golden-red, fragrant, and crispy, with a tender and refreshing flavor.
The main ingredients include one young chicken (仔鸡), wild coriander (野香菜), coriander (香菜), green onion (葱), mint (荆芥), ginger (姜), garlic (蒜), Sichuan pepper leaves (花椒叶), and seasoning ingredients such as salt, pepper, soy sauce, and cooking wine (绍酒). The chicken is prepared by cleaning, deboning, and marinating with spices before being wrapped and grilled over charcoal until fully cooked, creating a deliciously aromatic dish.

07. Grilled Pork with Lemongrass

Grilled Pork with Lemongrass (香茅草烤肉) is an ancient dish beloved by the Dai ethnic group (傣族) in Xishuangbanna (西双版纳) and other minority groups. This dish consists of pork roasted directly over an open flame. The result is fresh, fragrant, salty, spicy, and appetizing, making it an excellent choice for entertaining guests.

The main ingredients for Grilled Pork with Lemongrass include pork front leg meat and lemongrass (香茅草) in appropriate amounts, with seasonings such as fine salt (精盐), monosodium glutamate (味精), ground pepper (胡椒面), peeled garlic (去皮大蒜), perilla (荆芥), sesame oil (芝麻油), spring onions (火葱), coriander (大芫荽), and green chili (青辣椒).

To prepare, the pork is cleaned, cut into two large pieces, and scored in a crisscross pattern on one side (without cutting through, keeping the piece intact). The perilla, coriander, garlic, and green chili are cleaned, pounded into a paste, and mixed with salt, monosodium glutamate, ground pepper, and sesame oil. This mixture is then inserted into the scored pork. The two pieces are brought together (with the scored side facing in), tightly wrapped with lemongrass, secured, and placed in a bamboo clamp to slow-roast over low heat until fragrant.

After roasting, the outer lemongrass layer is removed, and the inner layer serves as a base on the serving plate. The meat is cut into small cubes and served on the lemongrass, accompanied by a special Dai pickled vegetable dip.

08. Fried Beef Skin

Consuming pig skin, sheep skin, and dog skin is common; however, the Dai people (傣族) are known for using beef skin in their cuisine. Dishes made with beef skin include marinated and fried options, both of which are excellent accompaniments for alcoholic beverages. The beef skin is tough and gelatinous, and its unique preparation showcases the intelligence and skill of the Dai people. The finished product is crunchy, served with a spicy-sweet tomato sauce known as “nammi” (喃咪, meaning sauce in Dai).

The main ingredients for Fried Beef Skin include prepared strips of beef skin and seasonings such as wild tomato (野番茄), green chili (青辣椒), coriander (香菜), garlic (大蒜), spring onions (葱), fine salt (精盐), ground Sichuan pepper (生花椒粉), monosodium glutamate (味精), and pig lard (猪油).

To prepare, the beef is slaughtered, and the skin is boiled in clean water before being scraped to remove the hair and boiled again. After removing the skin, one-third is shaved off the top and bottom, and the remaining middle layer is cut into strips measuring 30 cm long and 6 cm wide, with several slits made in the middle for easy frying. The pig lard is heated in a pot, and the beef skin is simmered on low heat until it turns translucent. Then, it is drained and laid out in a bamboo basket to dry in the sun.

When ready to serve, the pot is heated, and pig lard is poured in. Once heated to about 60%, the beef skin strips are added and fried until puffed. They are then removed to drain excess oil and served on a plate. Green chili, garlic, spring onions, and coriander are cleaned, chopped, and placed on a dish, while the tomatoes are roasted over a flame, peeled, mashed, and mixed with salt, ground Sichuan pepper, and monosodium glutamate to create the tomato nammi sauce, served alongside the fried beef skin. The tomatoes must be roasted for best flavor; boiling will make them more sour and less fragrant.

09. Pounded Mustard Root with Dried Beef

This dish uses dried beef (牛肉干巴) and mustard root (苤菜根), along with green chili, ginger, coriander, garlic, salt, and monosodium glutamate. First, the dried beef is roasted, chopped, or fried until done. The green chili is cooked and minced, while the mustard root and coriander are finely chopped, and the ginger and garlic are smashed. The chopped dried beef, mustard root, minced green chili, coriander, ginger, garlic, salt, and monosodium glutamate are all pounded together in a mortar and served on a plate. This dish combines the tenderness of the mustard root with the smoky flavor of the beef, making it delicious and easy to chew.

10. Grilled Enoki Mushrooms

Grilled Enoki Mushrooms (包烧金针菇) are a traditional Dai delicacy. The main ingredients include enoki mushrooms (金针菇), small chili peppers (小米辣), spring onions (葱), ginger (姜), garlic (蒜), and coriander (芫荽). The enoki mushrooms are washed and torn apart, while the chili peppers, spring onions, ginger, and garlic are cleaned and chopped. All the chopped seasonings are mixed with an appropriate amount of salt and combined with the enoki mushrooms. This mixture is then placed on banana leaves, tightly wrapped, and secured with bamboo sticks for grilling over charcoal for about fifteen minutes. The enoki mushrooms are tender, juicy, and delicious.

11. Sour Bamboo Shoots Fish Soup

Sour Bamboo Shoots Fish Soup (酸笋鱼汤) is a traditional dish favored by various ethnic minorities in Dehong Prefecture (德宏州), represented by the Dai people. The finished soup is sour and spicy, fragrant and delicious, making it particularly appetizing during the summer and autumn seasons, served with freshly steamed rice. The main ingredients include one Thais fish (挑手鱼) and sour bamboo shoots (酸笋).

Seasonings include fine salt (精盐), monosodium glutamate (味精), ground pepper (胡椒面), sliced garlic (蒜片), minced green chili (青辣椒末), chopped spring onions (葱花), ginger slices (姜片), mixed bone broth (杂骨汤), and cooking oil (食用油).

To prepare, the bones, gills, and entrails of the Thais fish are removed, and the fish is cleaned. In a frying pan, oil is heated, and garlic and ginger are sautéed. When hot, mixed bone broth is added. When boiling, the fish, sour bamboo shoots, and chili are added. Once the fish is cooked through, salt, monosodium glutamate, ground pepper, and spring onions are added before serving in a soup bowl.

12. Dai Pineapple Rice

Dai Pineapple Rice (傣家菠萝饭) is served in the whole pineapple shell, creating a visually appealing dish. The sticky rice inside blends the fragrance of pineapple with its sweet, juicy flesh. The rice is soft and sticky, providing a unique flavor experience. The main ingredients include pineapple (菠萝) and steamed sticky rice (蒸熟的糯米饭), with white sugar (白糖) as a seasoning.

To prepare, the top of the pineapple is cut off to create a lid, and the flesh is scooped out. The scooped pineapple flesh is chopped and mixed with the steamed sticky rice and white sugar before being packed back into the pineapple shell. It is then steamed until cooked, allowing the flavors to meld, resulting in a fragrant and sweet pineapple rice dish.