The food of the minority ethnic groups in Xishuangbanna carries the distinctive wild tastes as it is processed in the most natural and simple ways. As that result, this cuisine cannot be found outside of Xishuangbanna, and it requires courage to try some of the dishes on the so-called "Rustic Menu".
The "Baiwang" dish is kind of scary in that it seems like nothing but a lump of solidified blood. When a pig is slaughtered, the blood is saved in a basin and stirred until it gets cold to prevent it from solidifying. In another container, salt, hot pepper, peanuts, ginger, garlic, coriander and sauce made of cooked pork and chicken meat are prepared. The blood is added, then water, and it is stirred smoothly until it solidifies naturally. It is served as an appetizer. Though looking bloody, it tastes good, cool and spicy, and melts in the mouth.
Beside the "Barbecued Pig's Eyes" on the menu were dishes such as "Barbecued Pig's Brain" and "Barbecued Ox Spinal Marrow". The local people certainly know how to make the best use of everything. The chef wrapped each eyeball in a banana leaf, adding hot pepper, ginger, garlic, coriander, and salt. He then put them on bamboo sticks and barbecued them on the fire. It is unusually juicy and delicious.
Grilling is the main cooking method in the Dai Cuisine, and various unusual materials, such as the pupa, are made food. It does takes curiosity as well as courage to feast oneself in Xishuangbanna.