In the menu of Jingpo people in the the Autonomous Region of Dehong for Dai and Jingpo People, the most featured dish is pestled dish. All the people who have tasted it are full of praise. Pestled dish is always a leading character on the dining table of Jingpo people. There is a saying which goes like this, “if the pestling canister does not work, you will not have a good meal.” Almost every Jingpo family owns a pestling canister, and almost every Jingpo family has pestled dish every meal. In addition, all the dishes can be cooked this way. Thereinto, cooked pestling method is suitable for the meat dish from parched meat and mashed bones of cattles, birds and fish. The most tasty dishes made this way include baked pestled ringdoves, baked eels and baked loaches. Such dishes made from Lila bamboo shoots, big bitter fruits, small bitter fruits, horsebeans and cowpea can also be cooked in the cooked pestling method. The raw pestling method fits for ginger, Mapipao, Naijiang mushrooms, cowpeas and horsebeans. The usually used seasonings for pestled dishes include lobster sauce, pepper, ginger, garlic, and so on. Pestling canister is easy to make: just take a burl of bamboo as the canister, and take a stick as pestle. Pestled dishes are cold, and thus good to eat in summer. This kind of dishes are of great value as medicine. For example, Horse-hoof dish is alexipharmic and detumescent; Yuxing dish is alexipharmic, and can prevent and cure diseases. Many materials for pestled dishes are herbal medicine, and thus are detoxicating, stomachic, inflammation diminishing and diuretic. Also raw materials of pestled dishes are Yuxiangcao, Bitter Lianzi fruits and Jinjie with which people are familiar. If you fall and hurt, Wujiafeng is a good choice for pestled dishes. Pestled dishes are clean because all raw materials and seasonings will have to be washed before they are used. If fish, shrimp and eel will be used, they have to be baked and cooked first and then pestled.