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The Starlight Night Market in Jinghong city of Xishuangbanna Photo: VCG

China released a new visa relaxation policy on Monday, allowing tour groups from ASEAN countries to visit Xishuangbanna Dai Autonomous Prefecture, a popular tourist destination in Southwest China's Yunnan Province, visa free for up to six days. In addition to charming visitors with its breathtaking scenery, Xishuangbanna welcomes tourists by offering a wide selection of delicious local delicacies. 

Xishuangbanna is home to 13 ethnic groups, each characterized by a distinctive culinary tradition. Signature dishes of the region include Dai-style lemongrass grilled fish, Hani-style sour fish, Blang tea-stewed chicken, and Wa hand-grasped rice. 

Searching for "Xishuangbanna cuisine" on the Chinese social app RedNote, also known as Xiaohongshu, yields over 100,000 posts, showcasing hidden culinary gems such as farmers' markets in Jinghong city of Xishuangbanna, modest yet exceptional breakfast eateries along the streets, and chic dining places. Everyone can find their favorite snacks here. 

As one of the world's largest transnational ethnic groups, Dai people are present both in China and across Southeast Asia and India. Their culinary traditions share remarkable similarities across the different countries they inhabit, reflecting a deep cultural connection. 

Thanks to the rich cultural heritage shared by the Dai people, Xishuangbanna's diverse cuisine not only attracts domestic travelers eager to explore new flavors, but also offers international visitors a unique opportunity to rediscover familiar tastes, forge cultural ties, and perhaps find an unexpected sense of home in this vibrant corner of China.

Dai ethnic snack Photo: VCG

Nocturnal culinary tour

The Starlight Night Market in Jinghong is a perfect destination to experience the food and culture of the Dai ethnic group. A decade ago, this place was nothing more than a barren riverside land. Today, the market, integrating tourism, shopping, folk cultural experiences, and specialty cuisine, has emerged as a new urban landmark. 

While grilled barbecue and various tropical fruits are very tempting, other delicacies such as coconut jelly, rice noodle wraps with beef, and hand-shaken ice pops, are also worth trying. 

Dai-style Haobeng for instance, is a traditional Dai ethnic snack. It is a type of grilled or fried rice cake made from glutinous rice. The name "Haobeng" is transliterated from the Dai language, and it refers to a crispy, golden-brown rice cake that is often enjoyed as a street snack or a festive treat.  

Slightly chewy with a crispy outer layer, and a rich, fragrant rice flavor, it is somewhat similar to Thai grilled sticky rice cakes (Khao Jee), and it highlights the shared culinary traditions between the Dai people and other ethnic groups in Southeast Asia.  

Another example of culinary exchanges that can be observed among the stalls of the night market is the renowned Lao sausages. Known for its aromatic blend of herbs and spices, the sausages are typically grilled or fried until the skin is crispy, while the inside remains juicy. This preparation method is similar to other sausage-making techniques in the Xishuangbanna region, reflecting the shared culinary culture of the area.

Similar yet distinct

Lu Boke, owner of Manruiya Hostel in Jinghong, told the Global Times that the hostel receives young visitors from different countries such as Japan, France, Egypt.

"In particular, we get a lot of visitors from Laos. When they taste the food here, they are often surprised because the flavors are similar to those of their cuisine, yet they add a fresh touch to their food back home. The main difference lies in the seasoning — Chinese-style seasoning, especially in Xishuangbanna, involves a bit more of processing and complexity," said Lu. 

In Xishuangbanna, a popular dish is the green papaya salad, made from shredded unripe papaya mixed with ingredients like tomatoes, chili, and lime juice. This is quite similar to Lao national dish, Tam Mak Hoong, which combines green papaya with fish sauce, lime juice, and other seasonings to create a refreshing and spicy salad.

Due to the different seasoning, the green papaya salad in Xishuangbanna has a more balanced, sour, spicy, and mildly sweet flavor, while the flavor of Tam Mak Hoong is more intensely savory, pungent, and umami.

Beyond local and Southeast Asia, there are some Western style restaurants in Xishuangbanna as well, reflecting its inclusive culinary landscape. Sam from Kansas, US, is the owner of a restaurant in Menghai county of Xishuangbanna, where he has lived for seven years.

When asked why he chose to open a Western restaurant in Menghai and settle there, Sam said that Menghai is a hidden gem filled with natural charm and cultural richness. While first drawn here because of the market opportunity presented by Western restaurants in the region, he later gradually fell in love with the comfortable climate, friendly and hospitable locals, and a quiet, low-key atmosphere there. 

Sam believes that the visa-free entry policy will not only bring significant tourism to Xishuangbanna, in his opinion a mysterious and captivating place, but also allow more friends from all around the world to explore local food, culture and people firsthand.

Xishuangbanna's cuisine is not just an experience for the palate — it serves as a bridge for cross-cultural exchange. With the visa-free policy drawing tourists from ASEAN countries and beyond, many may rediscover familiar flavors in Xishuangbanna's cuisine, sparking nostalgia and transforming food into a bridge of memories and cultural connection.