File:Cemcong lebung.jpg
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Bahasa Indonesia: Rebung merupakan bahan dasar utama dalam pembuatan lema, makanan fermentasi khas suku Rejang, sekaligus simbol atau signature kuliner suku tersebut. Lema dibuat dengan cara mencincang dan mencuci cincangan rebung, memasukkannya ke dalam wadah dengan ditambahkan sedikit air. Setelah dua hari, untuk memberi rasa asam yang lebih kuat, dimasukkanlah ikan atau ikan beserta segenggam nasi. Lema yang sudah jadi setelah terfermentasi lima hari umumnya dimasak dengan cara disambal atau disantan pedas. |
| Date | |
| Source | Own work |
| Author | Mfikriansori |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 23:55, 31 March 2022 | | 3,000 × 4,000 (1.49 MB) | Mfikriansori (talk | contribs) | Uploaded own work with UploadWizard |
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