Buffalo skin salad.

The process of making buffalo skin salad is quite complicated. After being washed, the buffalo skin is meticulously heated on the stove to clean the thick and hard fur, leaving only the inner yellow part.

Next, the skin is boiled in boiling. Then, slice it thinly and evenly. Each piece of leather has a moderate thickness, clear as amber.

To create their own flavor, the Dao use spices such as galangal, lemongrass, 'mac khen' (sichuan pepper), 'mui tau' (sawtooth), garlic, and chili.

Buffalo skin salad is served with fig leaves, ming aralia, and herbs.

In particular, they use boiled and cooled sour bamboo shoots juice instead of lemon or vinegar, making the unique dish strange. When the buffalo skin is soaked in sour bamboo shoots water, it will expand but still retains its toughness and crunch.

Buffalo skin salad is served with fig leaves, ming aralia, and herbs.

Buffalo skin salad is like a combination of the cool and sour taste from sour bamboo shoot juice, with the crunchy of buffalo skin, and a bit of spicy taste of 'mac khen'.