Sour Ant Eggs of Jino Ethnic Group

What Are Sour Ant Eggs?

Sour ants, scientifically known as Yellow Crazy Ants (黄猄蚁), are also called Golden Ants (黄金蚁). They have slender bodies, sharp mandibles, and a small, transparent, acid-storing yellow sac beneath their abdomens, which gives them their sour taste. All stages of the sour ant’s lifecycle can be used in traditional medicine. With their salty, sour, and mild flavor, sour ants are believed to promote blood circulation, relieve swelling, and detoxify. Their bodies are rich in protein and amino acids, making them a nutritious and tangy delicacy that is highly favored by the Lahu ethnic group (拉祜族) living along the banks of the Zhegan River (者干河) in Zhenyuan County (镇沅县).

Harvesting Season and Preparation

Every year from late March to early April, the nests of sour ants in the Ailao Mountains (哀牢山) contain numerous ant eggs, which are about the size of soybeans. These pearl-white eggs are considered the finest ingredients for sour ant feasts.

When these thousands of ant eggs are produced, the Lahu villagers along the Zhegan River in Zhedong Town (者东镇), Zhenyuan County, climb trees to collect the nests, seal them in bags, and bring them home. They then wash the nests in 60 to 80-degree hot water to remove impurities. After multiple cleanings and classifications using sieves, the eggs, larvae, and adult ants are separated.

How Are Sour Ant Eggs Cooked?

The soft, white ant eggs and larvae are usually cooked in a soup with ingredients like chives and fennel, or mixed with beaten eggs for a delicious dish. The larger queen ants are fried at high temperatures until crispy and salty, a flavor that is beloved by the villagers. The adult female ants, which contain the distinctive sour flavor, are used to make ant wine or vinegar. The sour ants are cooked and seasoned with salt, chili, garlic, and soy sauce to make a tangy, spicy cold dish that stimulates the appetite. The water used to cook sour ants is also stored in jars, and over time, it turns into a uniquely flavored ant vinegar.

Life Cycle of Sour Ants

In spring, sour ants start laying eggs, which are essentially ant larvae. Around Qingming Festival (清明节), the ants collect leaves from treetops and build nests, where they lay eggs that eventually grow into larvae and, finally, sour ants. After the Water-Splashing Festival (泼水节), the rainy season begins, and the ants stop laying eggs. Therefore, sour ant eggs are only available for four months a year. Sour ants prefer to build their nests in low-altitude areas near water, with mango trees (芒果树), banyan trees (榕树), and large green trees (大青树) being their favorite nesting spots.

Collecting Sour Ant Eggs: A Skillful and Challenging Task

Harvesting sour ant eggs is a laborious and delicate task. First, one must locate the ant nest and determine if it contains eggs. If the leaves in the nest are yellow and wilted, the eggs have already hatched, leaving only ants. If the nest is entirely green, the eggs haven’t formed yet, and the nest will be empty. Only nests with half-green, half-yellow leaves contain eggs. Once a suitable nest is found, the villagers carefully cut the tree branch, lower it onto a plastic sheet, and shake it. The shaking must be done with just the right force—too gentle, and the eggs won’t fall; too rough, and the eggs might break. Some villagers also pour water over the nests to wash away impurities, leaving behind the precious white “rice” eggs.

How to Make Delicious Dishes with Sour Ant Eggs

There are three main ways to enjoy sour ant eggs:

1. Cold Salad (凉拌)

Sour ant eggs are briefly blanched in boiling water, then mixed with cooked tomatoes, chopped onions, garlic, coriander, and chili to create a tangy, fresh dish.

“Ant eggs in a cold salad, have you ever tried it? When I first heard about this dish, I couldn’t help but wonder: what? Ants have eggs? Later, I learned that not only do ants have eggs, but they are also edible.”

“Ant eggs are likely the smallest eggs in the world. Just imagine how many thousands of eggs are needed to create a dish. Quite a rare treat!”

The eggs are carefully cleaned and then stir-fried with lard, chili, garlic, and salt until fragrant. Water is added, and the mixture is boiled for about 20 minutes before serving. This unique combination of ingredients results in a dish that is truly worth trying. The world is full of wonders, and this sour ant delicacy is one of them!

2. Steamed (蒸食)

Ant eggs are mixed with chopped green onions, ginger, garlic, and green chili. The mixture is wrapped in banana leaves and steamed until thoroughly cooked.

3. Soup (烧汤)

Sour ant eggs are boiled with tomatoes and coriander for about 10 minutes. This sour, tangy soup is a beloved dish among the locals.

In addition, dried sour ants are often used to make a tangy sauce for rice noodles (米干) or jelly noodles (凉粉), and some people even brew ant wine, which is said to cure rheumatism. The taste of sour ant eggs is distinctly sour, but when combined with other ingredients, the dish becomes a symphony of sour, spicy, and savory flavors. For those who haven’t tried it yet, sour ant eggs are a bold challenge for the adventurous palate!

Unique Taste of Sour Ant Vinegar

When sour ants are boiled, the leftover water can be stored to make a special ant vinegar, which becomes more flavorful over time. This vinegar, made from the sour ants’ natural acids, has a distinct taste that can’t be found anywhere else.

With the rich cultural traditions of the Jino people (基诺族) and their appreciation for nature, sour ant eggs remain one of the most fascinating culinary experiences in Yunnan province.