2025 Spring Festival: A Taste of 'Peacock Banquet' in southwest China's Yunnan
Error loading player: No playable sources found

China has a profound and rich food culture, and the most important Spring Festival tradition is gathering with family for a reunion dinner. CGTN's Yang Jinghao visited Dehong in southwest China's Yunnan to experience a unique local feast known as the peacock banquet. 

If you're looking for a unique and unforgettable Chinese New Year's Eve dinner, the "Peacock Banquet" is a feast you simply can't miss. 

YANG JINGHAO Ruili City, Yunnan "Now let's witness the birth of a beautiful 'peacock', a feast for both the eyes and the taste buds."

The "peacock banquet" is a popular culinary tradition in Dehong Dai and Jingpo Autonomous Prefecture in Yunnan Province, where the bird symbolizes good fortune. 

The banquet brings together iconic dishes from the region's diverse ethnic groups. 

Everything on the table is edible except for the "peacock head", which is just a decorative piece made of foam. And traditionally, the dishes are usually served with your own hands. 

YANG JINGHAO Ruili City, Yunnan "Look, here it is a 'peacock' is spreading its dazzling 'feathers'. Is your mouth watering yet?"

A unique characteristic of local cuisine is its "naturalness", meaning many ingredients and seasonings are sourced directly from nature. And this is how this kind of "yellow rice" is made. 

LI ZENGLIANG Manager, Rongfeng Mengmaoyan Restaurant "There is a type of local wildflower we call the 'rice-dying flower.' It's usually dried and stored, available year-round. After soaking in water, it's used to steam rice. It's completely natural, with no added coloring, and it imparts a subtle floral aroma to the rice."

Even dandelions can be transformed into a delectable dish. 

LI ZENGLIANG Manager, Rongfeng Mengmaoyan Restaurant "This dish is made by coating dandelion leaves in flour and deep-frying them to perfection."

In addition to deep-frying, these dishes are prepared using various other cooking methods, including stir-frying, boiling, mixing into cold dishes and roasting. 

LI ZENGLIANG Manager, Rongfeng Mengmaoyan Restaurant "This is a signature dish of the Jingpo people – wrapped and roasted beef. Fresh beef is combined with local spices, wrapped in banana leaves, and slow-cooked over charcoal. Once ready, it carries a delicate aroma from the banana leaves."

Today, the "peacock banquet" is becoming increasingly popular with tourists from all over the country. Beyond its unique flavors, it offers a deep dive into the region's rich ethnic cultures. 

"Happy Chinese New Year!"