The Peacock Banquet Photo: VCG
In the heart of a lush tropical rainforest, experiencing a feast in nature takes on a sublime significance amid the people of the Dai ethnic group in Xishuangbanna, Southwest China's Yunnan Province.
Every year, nearly 50 million visitors flock to Xishuangbanna to immerse themselves in a variety of cultural activities. The highlight of these activities lies in savoring a local delicacy known as the Peacock Banquet - an eye-catching culinary spectacle where dozens of exquisite dishes are artfully arranged on banana leaves, mimicking the majestic display of a peacock's plumage.
Venturing into the secluded inns nestled within Dai villages, one is almost guaranteed the opportunity to indulge in such gastronomic wonders. In the open-air lobby scented with sandalwood, surrounded by banana trees and outdoor pools, the nature-friendly decor conveys a profound belief that the local Dai people are dedicated to integrating nature with every facet of their lives, including their cuisine.
Seated around circular tables, dozens of individuals partake in a culinary symphony. As vibrant and meticulously arranged dishes such as grilled fish, barbecued meat, pineapple rice and bamboo tube rice are served, the gathering is elevated to a harmonious celebration of flavors - a medley of sweet, sour, bitter, and spicy. The communal toast, accompanied by the rhythmic exclamation of pronouncing shui in Dia dialect six times, signifies not only mutual blessings but also amplifies the joy of coming together.
Kingdom of spicesThe Dai people of Xishuangbanna boast a culture steeped in uniqueness, seamlessly woven into their lifestyle, and nowhere is this more evident than in their culinary traditions.
Local guide Chuanchuan told the Global times that Dai people, who inhabit the tropical rainforest, have a profound love for nature that goes beyond mere appreciation.
"Nestled in the comfortable tropical setting of Xishuangbanna, where rainfall is abundant, flora is lush, and fauna is diverse, the Dai people breathe in an atmosphere teeming with greenery and ecological vitality. This backdrop gives rise to their unique cuisine, which effortlessly integrates elements of nature with their daily lives," said the local guide.
For the Dai people of Xishuangbanna, many plants that seem unconventional to outsiders are culinary treasures. A casual chat with a restaurant owner might unexpectedly lead to the generous offering of a homely delicacy - moss.
In the Dai culinary repertoire, fried moss stands out as a traditional delight. Harvested from riverbanks, cleaned, and then pan-fried to a golden hue, this crispy delicacy exudes both fragrance and crunch. Transforming the crispy moss into a dish that embodies the Dai identity requires a delicate touch. But if the natural preparation and ingredients can be compared to the preliminary sketch of a sculpture, the various spice-infused sauces can be seen serving as the translucent veil of the sculpture, lending an unparalleled realism to the masterpiece.
The Dai cuisine is renowned for its adept use of spices. Ingredients such as ginger and garlic are commonly employed not only to eliminate undesirable odors but also to enhance flavors, stimulate appetites, and impart a rich layering of tastes and textures.
Diverging from the simplicity of northern Chinese cuisine, which often relies on the combination of soy sauce, chili, and cilantro, Dai cuisine boasts a plethora of "Nanmi" dipping sauces, spanning the categories of savory, spicy-sour, and fresh fragrances. It is these sauces that give rise to the distinctive flavor of the Dai cuisine.
Among them, the spicy-sour dipping sauce stands out as a hallmark of the Dai flavor. Interestingly, the acidity doesn't come from vinegar but is derived from tomatoes or lemons, infusing the cuisine with a touch of Southeast Asian charm.
Charred tomatoes peeled by flame, minced and mixed with small spicy peppers, cilantro, and garlic, create a unique condiment that elevates any meal to a culinary symphony.
Take the Dai-style eggplant dip as another example of a blend of authenticity and health. After roasting an eggplant, peeling it, and mixing it with salt, green chili, garlic, and cilantro, a quick pound yields a condiment that pairs seamlessly with any dish in a banquet.
Starlight MarketIn the realm of the Dai cuisine, each bite tells the story of a people deeply connected to nature, but to enjoy tens of thousands of different tastes in one single place, this is where tourists must go: the Yanping North Road Tourist Night Market in Jinghong, better known as the Starlight Night Market.
As night descends, an array of lights will simultaneously brighten the landscape of the market. Hundreds of makeshift stalls come to life, together crafting an enchanting spectacle of the river city's nightscape.
Amid the twinkling lights resembling a celestial tapestry, the market stalls at the Starlight Night Market are adorned with colorful canopies. From a distance, the entire market is a sea of vibrant oil-paper umbrellas, exuding a profound Southeast Asian charm that transports visitors to exotic realms.
Boasting the title of being one of Asia's largest night markets, the variety of items on sale is as diverse as the colors that paint the night. Yet, beyond its scenic marvel, visitors flock here not only to admire the panorama but also to savor the authentic flavors of the Xishuangbanna cuisine.
These roadside stalls serve as ambassadors of the most genuine culinary culture. Whether it's the simplicity of fresh fruits, the allure of barbecued delights or other rich tapestry of the Dai cuisine, each culinary offering leaves an indelible impression.
As dusk settles and the night market springs to life, the Starlight Night Market weaves lights, colors, and flavors together into an immersive experience that captures the essence of Southeast Asia. This culinary and cultural kaleidoscope invites visitors to indulge in a sensory journey, where every bite is a brushstroke in the canvas of Xishuangbanna's enchanting nights.
