1 Lemongrass Grilled Beef
[Ingredients]
Lean beef …………………………………. 1000 grams
Fine salt …………………………………… 10 grams
Chili powder ………………………………. 10 grams
Cumin powder …………………………….. 5 grams
Sichuan pepper powder ……………….. 8 grams
Lemongrass ……………………………… 100 grams
Garlic paste ……………………………… 100 grams
[Cooking Method]
- Rinse the beef thoroughly and cut into rectangular pieces. Tenderize with a wooden mallet. Add salt, chili powder, Sichuan pepper powder, garlic paste, and cumin powder. Mix well with hands to marinate for half an hour.
- Remove the beef pieces, tie them with lemongrass, secure with bamboo sticks, and slowly grill over charcoal until the meat turns yellowish with a rich aroma and is cooked through.
[Cooking Tips]
Cumin powder: Also known as Sichuan pepper, prickly ash, or Chinese pepper, it has a unique aroma and is effective in treating gastrointestinal inflammation.
[Flavor Characteristics]
This dish is fresh, fragrant, crispy, tender, and spicy, representing the flavor of the Lahu ethnic group.
2 Pan-Fried Chaiworms
[Ingredients]
Chaiworms …………………………………… 500 grams
Rapeseed oil ………………………………… 100 grams
Sichuan pepper salt …………………………. 10 grams
Corn liquor (baijiu) ………………………….. 10 grams
[Cooking Method]
- Blanch the chaiworms in boiling water until partially cooked. Drain well.
- Heat 50 grams of rapeseed oil in a frying pan until it reaches medium-high heat. Add the chaiworms and fry while gradually adding the remaining 50 grams of oil. When the chaiworms are about 70% cooked, add the corn liquor. Continue frying until golden brown. Remove from the pan, arrange on a plate, and sprinkle with Sichuan pepper salt.
[Cooking Tips]
Key points for “frying” method: Ensure the pan is clean and hot before adding the oil and ingredients. Use low heat after adding the ingredients to prevent sticking due to the coolness of the pan and oil.
[Flavor Characteristics]
Chaiworms, born from the long-term decay of the roots of burnt shrubs, are a type of insect known for their protein, fat, calcium, phosphorus, and iron content. They measure about 2 centimeters in length with a conical shape at both ends and a reddish-brown body. They are non-toxic and are considered a delicacy by the Wa people. After frying, they become crispy, flavorful, and delicious, making them an ideal pairing with alcohol.
3 Lijiang Bronze Hotpot
[Ingredients]
Marinated pork ribs ………………………… 500 grams
Pig’s trotters ………………………………. 300 grams
Capon (castrated rooster) ……………….. 500 grams
Crispy pork ………………………………… 200 grams
Ham ………………………………………… 300 grams
Pork meatballs …………………………….. 12 pieces
Green vegetables …………………………… 600 grams
Chinese yam ……………………………….. 250 grams
Bean vermicelli (soaked) …………………. 300 grams
Red radish …………………………………. 60 grams
Dried bamboo shoots ……………………… 250 grams
Salt ………………………………………….. 40 grams
Dried mushrooms (soaked) ……………… 100 grams
Monosodium glutamate (MSG) ………….. 10 grams
Wood ear mushrooms (soaked) ………… 100 grams
Ginger ……………………………………… 20 grams
Arrowhead tubers …………………………. 200 grams
Amomum tsao-ko ………………………….. 10 grams
Tofu …………………………………………. 200 grams
Clear meat broth …………………………… 100 ml
[Cooking Method]
- Soak the dried bamboo shoots in cold water for 24 hours, then cut into 4 cm long pieces. Clean the bronze hotpot thoroughly, removing any copper oxide, and ignite with chestnut charcoal.
- Layer the hotpot ingredients in the following order: green vegetables, marinated pork ribs, arrowhead tubers, bean vermicelli, dried mushrooms, bamboo shoots, tofu, wood ear mushrooms, and Chinese yam at the bottom. Layer with capon, ham, crispy pork, pig’s trotters, and meatballs on top. Carve the red radish into five small flowers and arrange in the middle of the hotpot. Pour in the clear meat broth, ginger, and Amomum tsao-ko, then simmer over low heat until cooked. Season with salt and MSG before serving.
[Cooking Tips]
Marinate the chicken with bones and debone the pig’s trotters.
[Flavor Characteristics]
- Lijiang Bronze Hotpot is a traditional dish of the Naxi ethnic group in Lijiang, often served during the Spring Festival celebrations. The name “Lijiang” refers to the city, and “Spring” signifies the Chinese New Year. The hotpot is exquisite in appearance, with a golden shine, embodying the concept that “good food should be served in beautiful utensils.”
- This dish features vibrant colors, distinct layers, unique flavors, and a delightful aroma, creating a lively dining atmosphere.
4 Clear Soup Crispy Pork Stomach
[Ingredients]
Pig stomach ……………………………….. 900 grams
Soy sauce ………………………………….. 100 grams
Heart of Chinese cabbage ……………… 250 grams
Chopped scallions ……………………….. 20 grams
Salt …………………………………………. 10 grams
Refined rapeseed oil …………………… 1000 grams
Chili oil ……………………………………. 10 grams (approximately 150 grams)
Ginger, minced ……………………………. 10 grams
[Cooking Method]
- Select tender hearts of Chinese cabbage, wash and tear into pieces. Clean the pig stomach, remove any fat or membranes, and wash thoroughly. Blanch the pig stomach in boiling water until partially cooked, then remove and scrape off any remaining membrane. Cut into thin strips. Heat a wok over high heat, add refined rapeseed oil and heat until it reaches about 70% hot. Fry the stomach strips until golden brown, then remove and drain excess oil. Stir-fry with minced ginger, chopped scallions, chili oil, soy sauce, and salt. Pour in the original broth and adjust seasoning to taste.
- Heat a wok over high heat, pour in the original broth, add the stomach strips and simmer until softened. Add the heart of Chinese cabbage and continue simmering for 10 minutes. Drizzle with sesame oil, transfer to a serving bowl, and serve with the seasoning sauce.
[Cooking Tips]
When cooking, if the broth is still too much after the ingredients are cooked, avoid boiling vigorously to reduce it; if the broth is too little, add a bit more. Maintain medium heat throughout cooking for best results.
[Flavor Characteristics]
- The Yao ethnic group enjoys salty and spicy foods, and Clear Soup Crispy Pork Stomach is a perfect example. This dish combines yellow and green colors, with tender and crispy pork stomach, seasoned with a delicious salty and spicy flavor.
- Pork stomach is believed to have benefits for replenishing deficiencies, aiding digestion, and treating symptoms such as diarrhea due to spleen and stomach deficiency, frequent urination, malnutrition, muscle wasting, fatigue, and gastric prolapse.
5 Fire-roasted Dried Beef
[Ingredients]
Fresh yellow beef …………………………………. 1500 grams
Ground Sichuan peppercorns …………………….. 30 grams
Salt ……………………………………………….. 50 grams
Ground fennel seeds ………………………………. 30 grams
Chili powder ………………………………………. 30 grams
White wine …………………………………………. 50 grams
[Cooking Method]
- Cut the beef into strips about 3-4 cm wide and 20-30 cm long. Rub the beef with white wine several times. Mix salt, Sichuan peppercorns, chili powder, and ground fennel seeds together, and rub the mixture onto the beef, massaging it in until the wine is absorbed. Place the beef strips tightly into a clay pot, seal, and marinate for 1-2 days.
- Remove the marinated beef strips and hang them on a rack above a stove, covering them with broad-leafed greens. Utilize the residual heat from burning firewood to slowly roast the beef. Roast until the beef changes color from red to brown and emits a fragrant aroma. Take down the beef and hang it on a bamboo fence next to the fire pit for later use.
- When serving, take down the dried beef, wash it clean in warm water, wrap it in banana leaves, bury it in hot charcoal ash, and let it steam for about half an hour. Remove the banana leaves, use the back of a knife to repeatedly pound and separate the beef fibers into shredded meat. Cut crosswise into small pieces about 2-3 cm long and serve in a bowl.
[Cooking Tips]
Using fresh cypress branches as firewood produces exceptionally aromatic and high-quality fire-roasted dried beef.
[Flavor Characteristics]
- Fire-roasted dried beef is an ancient and simple dish of the Jingpo ethnic group, renowned as the best meat dish for entertaining guests, offering a delicious and enduring flavor.
- The method of preparing dried beef in Yunnan varies by region: in northeastern Dian, Ludian, and Xundian areas, it is typically made during winter to take advantage of the cold, dry climate for easy air-drying and preservation of the marinated beef. In southwestern Dian, where winters are milder due to the subtropical climate, smoking and fire-drying are necessary to preserve the dried beef.
6 Deep-Fried Flower Spiders
[Ingredients]
Flower spiders ……………………………………. 400 grams
Refined rapeseed oil ……………………………. 150 grams
Sichuan peppercorn salt ……………………….. 10 grams
[Cooking Method]
- Capture the flower spiders using a wooden stick with a round loop to gently remove them from their webs. Blanch them in boiling water to kill them, remove the heads and legs, drain off excess water, and then sun-dry them for storage.
- When ready to cook, soak the flower spiders in boiling water until softened, then wash them clean. Heat the refined rapeseed oil in a frying pan until it reaches about 70% hot. Fry the flower spiders over low heat until they turn golden orange. Remove them from the oil onto a plate, sprinkle with Sichuan peppercorn salt, and serve immediately.
[Cooking Tips]
- When soaking the flower spiders, use boiling water and do not soak for too long; just enough to soften them.
- When frying the flower spiders, use low heat for a slow fry until they are golden on the outside and thoroughly cooked inside. Serve with a dip of Sichuan peppercorn salt.
[Flavor Characteristics]
Deep-fried flower spiders are a famous delicacy of the Blang ethnic group. The flower spider, scientifically known as Nephila pilipes, grows in high mountain forests where they build large webs. They are larger than typical spiders and have white floral patterns across their bodies, hence the name. They are typically caught in summer and autumn. In traditional medicine, they are believed to have detoxifying properties and are used to treat wounds, bee and scorpion stings, and snake bites. Folk remedies for snake bites involve placing live spiders on the wound to suck out venom, reducing swelling. When fried and served, they emit a fragrant aroma and are considered more delicious than silkworm pupae.
7 Deep-Fried Sabah Insects
[Ingredients]
Sabah insects ……………………………………. 500 grams
Sichuan peppercorn salt ……………………….. 10 grams
Eggs …………………………………………….. 2
Refined rapeseed oil ………………………….. 2000 grams
Flour ……………………………………………. 40 grams
(approximately 150 grams used)
[Cooking Method]
- Rinse the Sabah insects thoroughly, blanch them briefly in boiling water to remove impurities, and drain well. In a bowl, beat the eggs and add flour to create a batter. Mix the Sabah insects into the batter until well-coated.
- Heat the refined rapeseed oil in a frying pan until it reaches about 60% hot. Fry the Sabah insects until they turn golden brown. Remove them from the oil and place on a plate. Sprinkle with Sichuan peppercorn salt.
[Cooking Tips]
The batter mixture, also known as soft batter, is commonly used for deep-frying and can also be used for stir-frying, braising, or steaming after frying. The optimal ratio for the batter is: 150 grams flour, 100 grams whole eggs, 50 grams starch, and 20 grams water.
[Flavor Characteristics]
Sabah insects, scientifically known as Neurothemis fluctuans and also referred to as horse-headed dragonflies, are larvae that inhabit aquatic plants in rivers and lakes. They have a slight brownish color and are larger in size compared to adult insects. After deep-frying, they become golden brown with a crispy exterior and tender inside, emitting a delightful fragrance. They are considered a delicious delicacy among the Buyi ethnic group.
8 Turnip-flavored Ham
[Main Ingredients]
Fresh pork leg 4 pieces ………………………….. 200 grams
Flour (for dusting) ……………………………… 50 grams
Fresh pork ……………………………………. 4000 grams
Soy sauce ……………………………………… 20 grams
Turnip …………………………………………. 500 grams
Salt …………………………………………… 200 grams
Chili powder …………………………………… 100 grams
Rice wine ……………………………………… 200 grams
Sugar ………………………………………….. 100 grams
Star anise powder ………………………………. 20 grams
Zanthoxylum powder ……………………………… 20 grams
[Cooking Method]
- Pluck and clean the hair from the pig legs, scrape and wash thoroughly, remove bones and meat while keeping the skin intact. Cut the pork into cubes, place in a bowl, add rice wine, salt, chili powder, Sichuan peppercorns, star anise, Zanthoxylum, sugar, and knead thoroughly by hand to marinate. Stuff the mixture into the pork legs, stitch to seal the opening, hang in a cool, ventilated place to dry into ham.
- When ready to eat, wash the ham in warm water, boil until fully cooked, slice thinly into a bowl. Clean and peel the turnips, shred them, mix with soy sauce, spread evenly over the meat slices, steam until cooked through in a steamer, then invert onto a plate to serve.
[Key Techniques]
Steam the ham over high heat for approximately 2 hours until tender and not greasy.
[Flavor Characteristics]
- “Ham” refers to cured pork leg, similar to sausage-making methods, hence its name. The finished product is rich in flavor and collagen. Turnip, also known as “round root,” is a cruciferous vegetable in the radish family. Its fleshy root is edible, with both skin and flesh appearing purple-red. Compared to long-rooted radishes, it contains more sugar and vitamins. Its amylase aids in digestion, imparting a slightly sweet taste.
- This is a common dish among the Pumi ethnic group, with a reddish hue, glossy appearance, and a spicy-sweet fragrance, reminiscent of sausage.
9 Banana Leaf Roasted Pork
[Main Ingredients]
Lean pork …………………………………….. 500 grams
Chili powder ………………………………….. 10 grams
Pig’s blood sausage (a type of sausage) ………….. 100 grams
Star anise ……………………………………. 2 grams
Salt ………………………………………….. 6 grams
Kaffir lime leaves …………………………….. 4 grams
[Cooking Method]
- Wash the pork thoroughly and mince it into a paste, placing it in a bowl. Toast the star anise until fragrant and grind it into powder. Wash and finely chop the kaffir lime leaves. Combine the pig’s blood sausage, star anise powder, chopped kaffir lime leaves, chili powder, and salt in the bowl with the minced pork. Mix well and marinate for half an hour to create the pork paste.
- Take a banana leaf, remove the tip and stem, and heat it over a flame until softened. Divide it evenly into 3 pieces and wash them clean. Combine three pieces to form a flat surface. Spread the pork paste into a square shape in the center of the leaf. Fold the leaf over the pork paste, first left then right, and then from top to bottom, folding tightly to form a tight package. Bury it in hot coals of a fire pit until fully cooked. Remove from the fire, discard the burnt and ashy parts of the banana leaf, and serve.
[Key Techniques]
Wrap the pork tightly in banana leaves and cook it in hot coals until done, approximately 1 hour.
[Flavor Characteristics]
- In Yunnan, a subtropical region with various ethnic minorities, the banana tree is cherished. They consume its fruits raw or cooked, use its stems and flowers as ingredients, and prepare various delicious dishes. The Kino people of Yunnan showcase their cuisine with dishes like Banana Leaf Roasted Pork.
- Banana Leaf Roasted Pork is fragrant, spicy, tender, and delicious. It captures the aroma of banana leaves and the rich spiciness of star anise. This dish is a staple at Kino ethnic weddings.
10 Golden Barbecue Pork
[Main Ingredients]
Pork leg meat ……………………………….. 500 grams
MSG …………………………………………. 5 grams
Green vegetable leaves ………………………… 100 grams
Fresh ginger …………………………………. 10 grams
Sugar ………………………………………… 50 grams
Spring onion (white part) ……………………… 10 grams
Salt …………………………………………. 10 grams
Star anise ……………………………………. 4 grams
Kaffir lime leaves ……………………………. 10 grams
Rendered pork fat …………………………….. 200 grams
Eggs …………………………………………. 2 (about 100 grams)
[Cooking Method]
- Cut the pork into strips, each 6 cm long, 2 cm wide, and 1 cm thick, making a total of 24 strips. Toast the star anise until fragrant, then grind it into powder. Finely chop the ginger, spring onion, and kaffir lime leaves, extract the juice, and combine in a bowl with star anise powder, sugar, salt, MSG. Marinate the pork strips in this mixture for 1 hour.
- Skewer the pork strips onto bamboo skewers, leaving 6 cm of skewer exposed. Grill over charcoal, rotating constantly, until golden brown.
- Prepare shredded egg and shredded green vegetable leaves separately. Place the shredded egg in the center of a serving dish, surround it with shredded green vegetable leaves, and arrange the pork strips on top with the skewers pointing outward. Garnish the center of the dish with decorative carvings.
[Key Techniques]
Ensure all spices are well incorporated during marination for at least 1 hour. Rotate the skewers continuously during grilling, brushing lightly with sesame oil for a shiny finish, enhancing the flavor.
[Flavor Characteristics]
- The Kino people reside in Yu Le Mountain, Xishuangbanna. The dense forests of Yu Le Mountain, located in a subtropical region, abound with exotic birds and animals, wild mountain vegetables, and spices. Even during the late Qing Dynasty, it was one of the six major tea mountains of Pu’er tea, leading to increased cultural exchange and culinary diversity, yet retaining ancient cooking methods. They enjoy sour and spicy foods, often seasoned with wild spices such as kaffir lime leaves, which impart both sourness and a refreshing aroma.
- Golden Barbecue Pork, marinated and grilled, shares similarities with Western dishes flavored with bay leaves and roasted. The finished dish, golden like bars of gold, is tender, fragrant, and slightly sweet.