1 Stir-Fried Dog Meat with Banana Blossoms
[Ingredients]
Cleaned dog leg meat ………………………………….. 500 grams
Fermented black beans ……………………………… 10 grams
Banana blossoms ……………………………………. 150 grams
Ginger ………………………………………………. 8 grams
Salt ………………………………………………….. 10 grams
Garlic ………………………………………………… 8 grams
Dried chili …………………………………………… 10 grams
Rendered lard ………………………………………. 100 grams
[Cooking Method]
- Wash the banana blossoms thoroughly, remove the stamen, and finely slice the petals into a bowl. Sprinkle with 0 grams of salt, let it sit for 15 minutes, then rinse with clean water to remove bitterness. Clean the dog meat and slice thinly. Peel and wash the ginger and garlic; julienne the ginger and slice the garlic. Remove the ash from the dried chili and cut into segments.
- Heat the wok over high heat, add the rendered lard, heat until 70% hot, then stir-fry the dog meat until 80% cooked. Add the banana blossoms, dried chili, ginger, garlic, 0 grams of salt, and fermented black beans. Stir-fry until well mixed and seasoned. Serve on a plate.
[Cooking Key Points]
- Although banana blossoms are fragrant, they can be bitter. Marinate with salt for 15 minutes and rinse with water to remove bitterness while preserving their fragrance.
- Stir-fry the dog meat without coating to maintain its tender texture and excellent mouthfeel.
[Flavor Characteristics]
- Banana blossoms are the buds or flowers of the banana plant in the Musaceae family. According to the “Guang Qun Fang Pu” from the Qing Dynasty, “Water collected in the buds of banana flowers is as sweet as honey, also known as ‘nectar’. Consuming it in the morning is very sweet and fragrant.” Banana blossoms are cooling in nature with a slightly sweet and mildly spicy taste. They clear heat, soothe the liver, transform phlegm, and aid digestion. They are effective in treating dizziness, palpitations, acid reflux, and coughing up phlegm.
- Stir-frying banana blossoms with dog meat combines the clean fragrance of the blossoms with the savory taste of the meat, resulting in a dish that is both a traditional flavor of the Hani ethnic group and a beneficial food therapy item.
2 Sour Hedgehog Meat
[Ingredients]
Hedgehog meat …………………………………… 1000 grams
Green onions …………………………………… 20 grams
Sour orange leaves ……………………………… 100 grams
Ginger ………………………………………….. 10 grams
Sour papaya ……………………………………. 100 grams
Salt ………………………………………………. 10 grams
Sichuan peppercorns ………………………….. 5 grams
Lemongrass …………………………………….. 120 grams
Chinese celery …………………………………. 3 grams
[Cooking Method]
- Slaughter the hedgehog, remove the skin and spines, open the abdomen to remove the internal organs, wash thoroughly, and cut the meat into slices. Clean the sour orange leaves, sour papaya, Chinese celery, green onions, and ginger. Chop finely and place in a bowl. Add the meat slices, Sichuan peppercorns, salt, mix well, and marinate for 1 hour.
- Tie the meat slices with lemongrass, place on a charcoal fire, and slowly roast until the meat is cooked and fragrant.
[Cooking Key Points]
Although hedgehog meat is delicious, it has a strong gamy odor that must be counteracted with Chinese celery.
[Flavor Characteristics]
- Hedgehogs are insectivorous mammals characterized by long, pointed snouts, sharp teeth, round bodies with spines and coarse fur. When startled, they can erect their spines and curl into a ball for self-defense. Hedgehogs, about 28 centimeters long, inhabit hillsides, grasslands, or dense forests, living in burrows. Their meat is delicious, and their skin is used in medicine.
- Sour hedgehog meat is a specialty of the Dai people. Using sour orange leaves and sour papaya, the meat is marinated until tangy. The dish features tender meat with a yellow hue, slightly numbing and sour, salty, and fresh, making it very tasty.
3 Clay Pot Braised Dog Meat
[Ingredients]
Dog hind leg meat ………………………………. 500 grams
Mint ………………………………………………. 100 grams
Sugar ……………………………………………… 10 grams
Dried chili ……………………………………….. 20 grams
White wine ………………………………………. 10 grams
Green onions …………………………………… 10 grams
Ginger ……………………………………………. 10 grams
Star anise ……………………………………….. 6 grams
Fructus amomi (Chinese black cardamom) …… 10 grams
Sichuan peppercorns ………………………….. 2 grams
Salt ………………………………………………… 20 grams
Rapeseed oil …………………………………… 120 grams
Soy sauce ……………………………………….. 20 grams
Meat broth …………………………………….. 150 grams
[Cooking Method]
- Cut the dog meat into 4 cm cubes, rinse twice with clean water, and drain well. Wash the mint and pluck the tender tips.
- Heat a wok over high heat, add rapeseed oil and heat until 70% hot. Add star anise, Fructus amomi, Sichuan peppercorns, sugar, salt, dried chili segments, green onions, ginger, and soy sauce. Stir-fry until fragrant, then add the dog meat and stir-fry for 20 minutes. Pour in the meat broth, bring to a boil, then transfer everything to a clay pot.
- Place the clay pot over heat, add the white wine in two batches, switch to low heat, and braise for about 1 hour until the sauce thickens. Add the mint just before serving directly from the clay pot.
[Cooking Key Points]
- Rinse the dog meat thoroughly to remove blood stains and any off-putting flavors. Cooking reduces the gamy taste, leaving the meat fragrant and flavorful.
- When braising in a clay pot, start with high heat to bring to a boil, then simmer on low heat until the dog meat is tender and succulent.
- Add mint just before serving to preserve its freshness and aroma; overheating can cause loss of flavor.
[Flavor Characteristics]
- Folk saying: “Eat dog meat to cool down in the hottest days and to warm up in the coldest.” This saying holds true historically, where dog meat was not only served but was considered a delicacy. The prohibition against eating dog meat in the capital began during the Song Dynasty, based on baseless flattery. The Qing Dynasty saw Manchu people abstain from eating dog meat due to legends about dogs and crows saving Nurhaci’s life. However, dog meat continued to be passed down through generations in folklore. Renowned painter Zheng Banqiao’s fondness for dog meat led to him being deceived by salt merchants, who stole some of his best works.
- Clay pot braised dog meat is a renowned dish among the Miao people in Wenshan, Yunnan. It features a golden-red color, with an aromatic and rich sauce, and tender, savory meat that melts in your mouth.
4 Braised Pork
[Ingredients]
Whole pig ……………………………………….. 1 head
Dried chili ……………………………………… 300 grams
Pig blood ………………………………………. All
Ginger slices …………………………………. 250 grams
Salt ………………………………………………. 400 grams
Fructus amomi (Chinese black cardamom) … 50 grams
Sliced green onions …………………………… 300 grams
Pork lard ………………………………………. 500 grams
[Cooking Method]
- Slaughter the pig, collect the blood in a basin, scald the skin to remove hair, open the abdomen to clean the meat and organs (set aside the liver), and cut into slices 6 cm long, 4 cm wide, and 1 cm thick. Cut the dried chili into segments.
- Heat a large pot over high heat, add pork lard and heat until 60% hot. Stir-fry the dried chili, ginger, and green onions until fragrant. Add the meat, organs (except liver), salt, and Fructus amomi. Stir-fry evenly, then pour in enough water to cover. Cover and simmer until tender. Stir in the pig blood, mix well, and serve collectively.
[Cooking Key Points]
- The liver easily mixes with the broth, affecting the traditional flavor, hence it is not included in the pot.
- Bring to a boil over high heat, skim off any foam, then simmer on low heat until the meat is tender. Serve and eat together to create a lively atmosphere.
[Flavor Characteristics]
The Lisu people live along both banks of the Nujiang River, where their culinary techniques are influenced by Han, Bai, and Naxi cultures. Local seasonings are often incorporated into their dishes. Braised pork is a traditional delicacy among the Lisu people in Yunnan, commonly served during festive occasions. The method is ancient and communal, fostering a warm atmosphere where the meat is fragrant and the liquor sweet.
5 Yellow Braised Musk Deer Meat
[Ingredients]
Musk deer meat ……………………………… 600 grams
Sichuan peppercorns ………………………. 0.5 grams
Dried chili peppers …………………………. 3 grams
Fructus amomi (Chinese black cardamom) … 0.3 grams
Ginger slices ………………………………… 5 grams
Sugar ………………………………………….. 10 grams
Garlic slices …………………………………. 10 grams
Clear meat broth ……………………………. 500 milliliters
Salt …………………………………………….. 10 grams
Rapeseed oil …………………………………. 100 grams
[Cooking Method]
- Cut the musk deer meat into small cubes and rinse thoroughly with clean water.
- Heat a wok over high heat, add rapeseed oil and heat until 70% hot. Add dried chili peppers and Sichuan peppercorns, stir-fry until fragrant. Add garlic slices and ginger slices, stir-fry until aromatic, then add the musk deer meat and stir-fry for 10 minutes. Pour in the clear meat broth, add salt, Fructus amomi, and sugar. Transfer to low heat, cover, and simmer until tender.
[Cooking Key Points]
Add salt and sugar in stages. After the musk deer meat is about 70% tender, add salt and sugar, then simmer over low heat for about 20 minutes. This method ensures the meat absorbs flavors while remaining tender and juicy.
[Flavor Characteristics]
- In traditional Chinese medicine, musk deer meat is considered sweet and mild in nature, beneficial for replenishing qi, warming the body, aiding digestion, dispelling wind, and treating hemorrhoids. “Compendium of Materia Medica” records: “Its meat is mainly used to treat hemorrhoids. Fried until cooked, eaten with ginger vinegar, it is very effective. Musk deer tongue can treat convulsions.”
- Yellow braised musk deer meat is a traditional delicacy among the Lisu people, known for its numbing spiciness, bright red color, and rich nutritional value, showcasing significant medicinal and culinary benefits.
6 Red-cooked Ox Nose
[Ingredients]
Ox nose ……………………………………….. 700 grams
Black pepper …………………………………… 3 grams
Dried shiitake mushrooms ………………… 50 grams (rehydrated)
Sweet soy sauce ……………………………… 5 grams
Dried scallops (yu bai) ………………………. 50 grams
Honey ………………………………………….. 5 grams
Coriander ……………………………………… 12 sprigs
Monosodium glutamate (MSG) …………… 2 grams
Cherries ……………………………………….. 2 pieces
Meat broth ……………………………………. 50 milliliters
Salt ……………………………………………… 6 grams
Cornstarch (mixed with water) …………… 20 grams
Green onions …………………………………. 6 grams
Sesame oil ……………………………………. 30 grams
Ginger ………………………………………….. 6 grams
Rapeseed oil ………………………………….. 1000 grams
Soy sauce …………………………………….. 10 grams
(approximately 100 grams used)
[Cooking Method]
- Blanch the ox nose in hot water, scrape and clean thoroughly, remove the nose hair, slice it, and boil in a soup pot until cooked. Steam the dried scallops. Wash the coriander. Stir-fry the dried shiitake mushrooms in 50 grams of rapeseed oil, then add meat broth, salt (0 grams), soy sauce, black pepper, green onions, and ginger.
- Heat a wok over high heat, add 950 grams of rapeseed oil, and heat until 40-50% hot. Coat the ox nose with honey, fry in the hot oil until golden brown, remove and drain the oil, then cut into large thin slices. Arrange neatly in a bowl. Embed the dried scallops around the edges of the bowl, place the shiitake mushrooms on top, then add the green onions and ginger. Steam in a steamer for 2-3 hours until tender, then remove the green onions and ginger.
- Heat a wok over medium heat, strain the broth from steaming the ox nose into the wok. Arrange the ox nose slices in a serving dish. Season the broth with salt (0 grams), MSG, thicken with warm cornstarch slurry, and drizzle with sesame oil. Pour the sauce over the ox nose in the serving dish. Garnish with coriander around the edges of the dish and place a cherry on top of each shiitake mushroom.
[Cooking Key Points]
Blanch the ox nose first, then boil until fully cooked, followed by deep-frying, and finally steaming to achieve a soft and tender texture, creating a delicious and exquisite dish.
[Flavor Characteristics]
There’s a saying: “A bear licks its paws because they are tasty, and an ox licks its nose because it’s precious.” Ox nose, often discarded when cooking ox head due to its tough texture, is rich in collagen and difficult to prepare. The key lies in removing the collagen properly. This Halal specialty dish, Red-cooked Ox Nose, features a shiny red color, tender and chewy texture, and exceptional aroma, suitable for upscale banquets.
7 Beef Tongue Sandwich
[Ingredients]
Cooked beef tongue ………………………….. 200 grams
High-rise steamed buns (mantou) …………. 300 grams
Eggs ……………………………………………… 3
Ground black pepper …………………………… 2 grams
Salt ……………………………………………….. 5 grams
Rapeseed oil …………………………………… 500 grams
Monosodium glutamate (MSG) ……………. 2 grams
(approximately 120 grams used)
Soy sauce ………………………………………. 5 grams
[Cooking Method]
- Slice the cooked beef tongue into thin slices, approximately 3 cm wide and 5 cm long. Marinate the beef tongue slices with salt, soy sauce, ground black pepper, and MSG. Cut the high-rise steamed buns into slices about 3 cm wide, 5 cm long, and 0.5 cm thick. Beat the eggs in a bowl.
- Heat a wok over medium-high heat, add rapeseed oil, and heat until it reaches 50-60% temperature. Sandwich one slice of beef tongue between two slices of steamed bun, dip the sandwich into the beaten eggs, and fry in the hot oil until golden brown. Remove, drain excess oil, and arrange on a serving plate.
[Cooking Key Points]
Ensure the wok is sufficiently heated with rapeseed oil before frying the beef tongue sandwiches. Fry them gently to avoid splashing hot oil.
[Flavor Characteristics]
- In 1948, the renowned Peking Opera artist Mr. Ma Lianliang visited Kunming and often dined at Liangyi Pavilion. He specifically requested the Beef Tongue Sandwich and even detailed its preparation method. Every visit thereafter, he insisted on having the Beef Tongue Sandwich, personally prepared by Chef Ma Yunqin of Liangyi Pavilion, who received high praise from Mr. Ma Lianliang after he tasted it.
- This dish is a traditional Halal delicacy, featuring a golden color and a crispy texture that is both savory and satisfying.
8 Oil-Soaked Beef Lung
[Ingredients]
1 beef lung …………………………………. 2500 grams
Pepper salt …………………………………. 1 gram
Walnuts ……………………………………… 100 grams
Rapeseed oil ……………………………….. 1500 grams
Vegetarian floss ………………………….. 50 grams
(approximately 400 grams used)
Salt ………………………………………….. 30 grams
[Cooking Method]
- Rinse the beef lung until it turns pale white and there is no blood left. Squeeze out excess water, rub with salt thoroughly, and hang to dry.
- Cut the beef lung into triangular pieces. Blanch the walnuts in boiling water and remove the black skins.
- Heat a wok over high heat, add rapeseed oil, and heat until it reaches 40% temperature. Fry the walnuts until golden brown, then remove from the oil. Fry the beef lung over low heat until cooked, then remove and drain excess oil. Arrange the beef lung on a serving plate, surround with vegetarian floss, sprinkle with walnuts on top, and garnish the edge of the plate with pepper salt.
[Cooking Key Points]
Marinate the beef lung with salt first, hang it to dry, cut into triangular shapes, and fry gently in vegetable oil over low heat to achieve a crispy and flavorful texture.
[Flavor Characteristics]
- Oil-soaked beef lung originated unexpectedly. During the drying process after salting meat, beef lung was also salted, dried, and then roasted or fried in oil, resulting in an exceptionally crispy and flavorful dish, becoming a common dish in Hui cuisine.
- Through culinary refinements, this dish has been introduced into banquet menus and is highly favored. The finished product is crispy, flavorful, and free from impurities.
9 Cloves Roasted Lamb Leg
[Ingredients]
1 lamb leg …………………………………… 3000 grams
Ginger, minced ……………………………. 30 grams
Sweet bean sauce ………………………….. 20 grams
Cucumber slices ………………………….. 50 grams
Green onion, white part ………………….. 80 grams
Shao er (rice paste) ……………………….. 12 pieces
Black pepper ……………………………….. 5 grams
Salt …………………………………………. 20 grams
Cloves ……………………………………… 10 pieces
Monosodium glutamate (MSG) ……….. 10 grams
Peanut oil ………………………………….. 200 grams
Green onion, minced ……………………… 30 grams
Sesame oil …………………………………. 20 grams
[Cooking Method]
- Wash the lamb leg and make 10 holes on both sides using bamboo skewers. Rub with salt, MSG, black pepper, and ginger, marinate for 1 hour.
- Place the lamb leg in a roasting pan, insert cloves into the holes, then pour in 250 grams of peanut oil and water combined. Put the roasting pan in the oven and roast with warm water until the liquid evaporates, the meat turns golden brown, then take it out and brush with sesame oil. Serve the whole leg.
- After presentation, slice and arrange on a plate. Garnish the ends of the plate with cucumber slices, and serve with Shao er, sweet bean sauce, and green onion segments on separate dishes.
[Cooking Key Points]
Shao er is made by cooking rice until soft, pounding it while hot into a paste, forming into balls, and baking over chestnut charcoal until puffed. It can be spread with sesame peanut sauce, chili oil, and sweet bean sauce for consumption. It can also be stuffed with roasted lamb or braised beef and youtiao (fried dough sticks) for enhanced flavor.
[Flavor Characteristics]
Since the large-scale migration of the Hui people to Yunnan during the Yuan Dynasty, their settled agricultural lifestyle brought significant changes to their cuisine. Cloves Roasted Lamb Leg, based on Northern roasting techniques but enhanced with cloves, peanut oil, and water by Hui chefs, is cooked in a human oven. This dish has a golden color, a distinctive aroma, tender texture, and is served with Shao er stuffed into the lamb leg, combining Northern and Southern culinary characteristics.
10 Braised Ox Tail and Tongue
[Ingredients]
1 ox tail …………………………………….. 1500 grams
Spring onion ………………………………… 20 grams
Ground black pepper ……………………… 5 grams
1 ox tongue ……………………………….. 1000 grams
Amomum tsao-ko ………………………….. 10 grams
Star anise …………………………………… 10 grams
Salt …………………………………………… 20 grams
Ginger ………………………………………. 30 grams
Sichuan peppercorns …………………….. 5 grams
[Cooking Method]
- Cut the ox tail at each joint about 2/3 deep without completely severing it. Rinse thoroughly in cold water and drain. Wash the ox tongue and blanch in boiling water briefly until blisters appear on the skin. Remove from water and peel off the skin.
- In a large pot, bring 4000 ml of water to a boil. Add the ox tail and ox tongue, blanch briefly, then remove and cut the ox tongue into pieces.
- In another pot, add the blanched ox tail and tongue, pour in fresh water, bring to a boil over high heat, skim off any foam that forms. Add Amomum tsao-ko, star anise, Sichuan peppercorns, spring onion, and ginger. Reduce heat to low and simmer until tender. Remove the ox tail bones, season with salt and ground black pepper before serving. Serve in soup bowls.
[Cooking Key Points]
Skim off any foam thoroughly during cooking, simmer gently over low heat to keep the broth clear and the ox tongue tender and sticky.
[Flavor Characteristics]
Braised ox tail and tongue is a traditional halal soup dish. Cooking the ox tongue and ox tail together enhances the flavors—the ox tail adds richness while the ox tongue provides a tender texture. The broth is clear and pure, and the ox tongue becomes tender and flavorful after cooking, with a delicate texture.