1 Stewed Broken-Face Dog
[Ingredients]
Fresh broken-face dog meat ………………. 2000 grams
Rice wine ……………………………… 20 grams
Green onions (cut into sections) ………….. 30 grams
Salt …………………………………… 40 grams
Ginger (sliced) …………………………. 5 grams
[Cooking Method]
- Chop the dog meat into rectangular pieces and rinse in water to remove blood stains.
- Prepare a charcoal fire in a wind stove, place a sandpot over it, add water, then place a small aluminum pot inside. Pour in enough water to submerge the dog meat. Add the dog meat, ginger slices, green onion sections, and rice wine. Once the water in the sandpot boils, cover it with the lid and steam stew for about 3 hours. Ten minutes before serving, add salt.
[Cooking Key Points]
Do not add salt too early during the stewing process, as it can cause the proteins in the dog meat to coagulate, resulting in tough texture. Adding salt about 10 minutes before serving is most appropriate.
[Flavor Characteristics]
- This dish employs a special cooking method combining steaming and stewing techniques. Instead of directly placing the small aluminum pot on the fire, a sandpot is placed underneath with hot water inside, covered to heat the aluminum pot indirectly. This creates a unique cooking method combining steaming and stewing.
- Broken-face dogs, native to Wenshan Prefecture in Yunnan, are named for their distinctive facial patterns. They have striped patterns, are smaller than domestic dogs, resemble wild cats, and have tender meat. The stewed soup is clear and translucent, with a delicious and fragrant taste, making it a delicacy favored by the Zhuang and Miao ethnic groups.
2 Assorted Vinegar Pork
[Ingredients]
Fatty and lean pork ……………………………. 200 grams
Pork ribs ……………………………………… 200 grams
Pork tongue …………………………………… 300 grams
Pork stomach ………………………………….. 200 grams
Pork heart ……………………………………. 100 grams
Ginger (julienned) …………………………… 50 grams
Pork liver ……………………………………. 100 grams
Star anise …………………………………….. 20 grams
Pork intestines ……………………………….. 200 grams
Rice wine …………………………………….. 100 grams
Granulated sugar ……………………………… 100 grams
MSG …………………………………………… 5 grams
Rice flour noodles ……………………………. 100 grams
Soy sauce …………………………………….. 60 grams
Salt ……………………………………………. 40 grams
[Cooking Method]
- Clean the pork, pork stomach, pork tongue, pork heart, pork liver, pork intestines, and pork ribs thoroughly.
- Slice the pork into large thin slices; cut the ribs into smaller pieces.
- Place all the main ingredients into a bowl, add rice flour noodles, ginger, and all seasonings (except MSG), mix well.
Transfer to a jar, marinate for 10-15 days until sourness develops. Transfer to a bowl, sprinkle with MSG, steam in a steamer for 2 hours before serving.
[Cooking Key Points]
Blanch pork liver, pork tongue, pork heart, pork stomach, and pork intestines in hot water to remove blood and impurities, eliminating any gamey flavors.
[Flavor Characteristics]
This dish features a variety of pork offal combined with diverse seasonings, resulting in a rich and aromatic flavor profile with a balanced sweet and sour taste. It is a traditional dish of the Dai ethnic group in Xinping County, Yunnan.
3 Sour Meat
[Ingredients]
Yellow beef …………………………………… 2000 grams
Rice ………………………………………….. 500 grams
Fresh Sichuan peppercorn leaves ………….. 100 grams
Salt ……………………………………………. 20 grams
Green garlic sprouts ………………………….. 200 grams
[Cooking Method]
- Soak the beef in rice-washing water, then rinse thoroughly with clean water.
- Slice the cleaned beef and place it in a crock. Add Sichuan peppercorn leaves, salt, and rice, mix well. Pack tightly into a clay pot, cover it, seal the mouth of the pot with a mixture of wood ash and soil, and ferment for over a month.
- When ready to eat, open the pot, remove the beef slices, and stir-fry them with green garlic sprouts.
[Cooking Key Points]
- Soaking the beef in rice-washing water helps to remove any gamey odors.
- Seal the mouth of the crock tightly to prevent air from entering, which facilitates optimal fermentation.
[Flavor Characteristics]
The beef, fermented and pickled, develops a sour taste that enhances appetite and aids digestion, making it a popular appetizer dish.
4 Clay Pot Braised Dog Meat
[Ingredients]
Dog meat …………………………………….. 400 grams
Black pepper …………………………………. 5 grams
Amomum tsao-ko …………………………….. 60 grams
Sichuan peppercorns ………………………… 4 grams
Star anise …………………………………….. 60 grams
Ginger (diced) ……………………………….. 40 grams
Yellow wine (Chinese rice wine) …………….. 40 grams
Peanut oil ……………………………………. 200 grams
Granulated sugar …………………………….. 50 grams
Dried chili peppers …………………………… 20 grams
Garlic ………………………………………… 100 grams
Salt ……………………………………………. 20 grams
Soy sauce …………………………………….. 100 grams
Sesame oil …………………………………… 10 grams
MSG …………………………………………… 5 grams
[Cooking Method]
- Wash the dog meat thoroughly and cut it into 3 cm cubes.
- Crush the amomum tsao-ko and star anise.
- Heat a pot over high heat, add water and yellow wine, then add the dog meat. Once the water boils, remove the meat, rinse it with clean water, and then place it into a clay pot with 500 ml of water.
- Heat a wok over medium heat, add oil, and stir-fry the dried chili peppers and sugar until caramelized. Add the crushed amomum tsao-ko, star anise, ginger, garlic, soy sauce, salt, black pepper, MSG, and Sichuan peppercorns. Bring to a boil and then pour everything into the clay pot.
- Bring the clay pot to a boil over high heat, then reduce to low heat and simmer until the meat is tender and the sauce has reduced. Drizzle with sesame oil before serving.
[Cooking Key Points]
- Blanching the dog meat in water with yellow wine helps remove any unpleasant odor.
- Rinse the blanched dog meat thoroughly to remove blood foam, ensuring a clear soup.
- Be cautious when caramelizing the sugar; avoid overheating to prevent burning, achieving a moderate color.
- Reduce the sauce over high heat to achieve a rich, reddish-brown color.
[Flavor Characteristics]
This dish has a rich red color, a thick and flavorful sauce, and tender meat that is both delicious and believed to have nourishing properties. It is a specialty dish of the Miao ethnic group in Qiubei, Yunnan.
5 Stewed Golden Plover
[Ingredients]
1 whole Golden Plover ……………………………. 750 grams
Ginger slices ………………………………………. 30 grams
Sanqi roots ……………………………………….. 50 grams
Garlic cloves ……………………………………… 3 grams
Salt …………………………………………………. 10 grams
Pepper …………………………………………….. 2 grams
[Cooking Method]
- Slaughter and clean the Golden Plover, removing feathers and internal organs, then wash thoroughly.
- Rinse the Sanqi roots with warm water.
- Stuff the Sanqi roots, ginger slices, and garlic cloves into the cavity of the Golden Plover, and use a bamboo stick to sew the belly closed. Make a small incision at the knee joint and place the Golden Plover kneeling in a small clay pot. Add water, cover with a lid, and seal with cotton paper.
- Place a large clay pot with half-filled water over high heat. Put the small clay pot inside the large one and steam for 2-3 hours. Season with pepper and salt before serving.
[Cooking Key Points]
- Seal the pot with cotton paper to isolate air and preserve the unique aroma.
- Avoid adding salt too early, as it may prevent the Golden Plover from becoming tender.
[Flavor Characteristics]
- The Golden Plover, named for its distinctive call, is a migratory bird resembling a dove with a marbled appearance. It weighs no more than 400 grams and migrates from spring to the end of summer.
- This dish is rich yet firm, with a fresh fragrance and slight bitterness, believed to alleviate rheumatic pain. It is also a favored dish among the Zhuang, Yao, and Miao ethnic groups, valued for its kidney-tonifying, energy-boosting, blood-nourishing, and body-strengthening effects.
6 Boiled Young Pig in Clear Water
[Ingredients]
1 young female pig ……………………………….. 800 grams
Spring onions ……………………………………. 50 grams
Amomum tsao-ko ……………………………… 9 grams
Salt ………………………………………………… 100 grams
Dried red chili peppers ……………………….. 30 grams
Sichuan peppercorns ………………………….. 60 grams
Fresh ginger ……………………………………… 80 grams
[Cooking Method]
- Slaughter and scald the pig to remove hair, clean out the internal organs, and cut into 5 cm cubes. Rinse thoroughly in clean water to remove blood stains.
- Bring a pot of water to a boil over high heat, add the pig meat. Roast the Amomum tsao-ko until browned, crush, and add to the pot.
- Once the broth boils, reduce to medium heat, skim off any foam, add salt, and simmer for 30 minutes until the meat is tender and cooked through.
- Grind the dried red chili peppers, ginger, spring onions, and Sichuan peppercorns into a paste using a mortar and pestle. Transfer to a bowl, add salt and some of the original meat broth to create a dipping sauce. Serve the sauce alongside the boiled pig.
[Cooking Key Points]
This dish uses young female pigs, known for their tender meat. Care should be taken not to overcook the meat to prevent it from becoming tough.
[Flavor Characteristics]
This dish emphasizes the quality of the ingredients, with tender and fragrant meat. It is a special delicacy with unique flavors enjoyed by the Lisu ethnic group.
7 Blood Vinegar
[Ingredients]
Fresh pig’s blood ……………………………… 100 grams
1 pig tongue …………………………………. 100 grams
1 pig head …………………………………… 2500 grams
4 pig trotters ……………………………….. 1000 grams
2 pig ears …………………………………… 200 grams
Fennel seed powder ……………………….. 60 grams
Coriander seed powder ……………………. 50 grams
Chili powder …………………………………. 200 grams
Amomum tsao-ko powder ………………. 80 grams
Salt ………………………………………………. 250 grams
Sichuan peppercorn powder …………….. 80 grams
Ginger paste …………………………………. 250 grams
Rice wine …………………………………….. 200 grams
[Cooking Method]
- During the pig slaughter, collect the pig’s blood in a basin, continuously stirring with salt to prevent coagulation.
- Clean and scrape the pig’s head, tongue, and ears thoroughly, then cut into small cubes or slices (3 cm wide, 6 cm long); halve the pig trotters. Place them in a basin, add chili powder, salt, coriander, fennel, Sichuan peppercorn, ginger paste, Amomum tsao-ko powder, rice wine, and pig’s blood. Cover and marinate for a month. When ready to serve, transfer to bowls and steam until cooked.
[Cooking Key Points]
Thoroughly wash the pig’s ears, tongue, and head several times during cleaning to prevent the broth from becoming cloudy.
[Flavor Characteristics]
This dish is a preserved delicacy in the Lahu ethnic household, known for its delicious and spicy flavor.
8 Wo Ben Hotpot
[Ingredients]
Wo Ben (bamboo leaves or dried bamboo leaves) … 250 grams
Potatoes …………………………………………… 250 grams
Cooked pig stomach ……………………………. 250 grams
Pork slices (Pipa meat) …………………………. 50 grams
Tofu ………………………………………………… 250 grams
Dried wood ear mushrooms …………………… 50 grams
Bean vermicelli …………………………………. 250 grams
Spring onions ……………………………………. 20 grams
Pork ribs ………………………………………… 300 grams
Ginger julienne …………………………………. 20 grams
Meatballs ………………………………………… 300 grams
Amomum tsao-ko powder (for flavor) …….. 4 grams
Cooked pork ……………………………………… 50 grams
Pepper ……………………………………………… 5 grams
Bai sha (ingredient) ……………………………. 50 grams
Sesame oil ………………………………………… 5 grams
Egg dumplings …………………………………. 100 grams
Salt ……………………………………………….. 40 grams
Puffed oil skin ………………………………….. 100 grams
Monosodium glutamate (MSG) ………………. 5 grams
Lean ham …………………………………………. 50 grams
[Cooking Method]
- Soak the wo ben in water for 24 hours, then remove and cut into 4 cm long pieces, rinse well with clean water.
- Cut the pork ribs into 3 cm long cubes; cut the tofu into 3 cm long cubes; cut the potatoes into triangular pieces; shred the pig stomach into fine strips; cut the puffed oil skin into coarse shreds; deep fry the meatballs until golden brown; thinly slice the ham, pipa meat, and bai sha.
- Pour high-quality broth into the hotpot, ignite charcoal fire, add Amomum tsao-ko powder, pepper, MSG, and salt to the broth. Once boiling, layer in the pork ribs, pig stomach strips, wo ben, tofu, potatoes, wood ear mushrooms, bean vermicelli, and puffed oil skin in sequence. Sprinkle with ginger julienne, bring to a boil over high heat for 1 hour. Next, arrange the meatballs, ham, pipa meat, bai sha, egg dumplings, and meat pieces on top, cook for another 15 minutes, garnish with spring onions, and drizzle with sesame oil.
[Cooking Key Points]
- Blanch the pork ribs in hot water to remove impurities, ensuring the hotpot broth remains clear.
- Layer tougher ingredients at the bottom of the hotpot to ensure they cook thoroughly.
[Flavor Characteristics]
“Wo Ben” is a term in Tibetan language. In Chinese, it refers to bamboo leaves or dried bamboo leaves, which are found in the wild in Zhongdian County and Weixi County of Yunnan Province. Resembling willow leaves, they are green, approximately 40 cm tall, and thrive in cool, moist environments. Harvested during the Lunar months of June and July, these leaves are bitter when fresh but acquire a pleasant flavor after cooking. They are versatile, used in stir-fries, stews, cold salads, and soups. Due to the cold local climate, they are enjoyed for their warming properties in winter, making them a favorite among Tibetan communities as a dish for gatherings.
9 Saimi Lamb
[Ingredients]
Lamb tenderloin ………………………………… 300 grams
Vinegar ………………………………………….. 4 grams
1 egg ……………………………………………… 50 grams
Barley liquor (qingkejiu) ……………………… 4 grams
Vegetable oil …………………………………. l000 grams
Butter ……………………………………………. 30 grams
Soy sauce ………………………………………. 30 grams
Starch …………………………………………… 10 grams
Granulated sugar ……………………………… 100 grams
Ginger juice …………………………………… 10 grams
[Cooking Method]
- Slice the lamb into pieces that are 3 cm long, 2 cm wide, and 2 cm thick using a diagonal cutting method. Separate the egg yolk into a bowl, add soy sauce and starch. Mix with water to form a batter, and coat the lamb slices with this batter. In another bowl, mix together granulated sugar, barley liquor, vinegar, ginger juice, soy sauce, starch, and water to make a sauce.
- Heat vegetable oil in a wok until it reaches 40-50% hot. Add the lamb slices and stir until they turn white, then quickly remove them with a slotted spoon.
- Leave some oil in the wok, heat it up again, then pour in the sauce mixture. Stir vigorously until it bubbles, then add the lamb slices back in. Quickly stir-fry, drizzle with butter, and it’s ready to serve.
[Cooking Key Points]
- The batter for coating the lamb slices should be properly adjusted to ensure it adheres to the meat but is not too thick or too thin.
- When stir-frying the lamb slices at the end, be swift in your movements. The sauce should not be excessive, and the addition of butter not too much; it enhances the aroma and appearance of the dish.
[Flavor Characteristics]
Lamb is a excellent winter tonic food. As recorded by Li Shizhen in “Compendium of Materia Medica,” it “invigorates the warm spirit, invigorates the center of the supply, appetizers, and food and treats. Imm is have unto So food the we. in unto Even.textContentModel
10 Braised Pi Pa Pork
[Ingredients]
1 fat pig head ………………………………… 100 catties (approximately 50 kg)
Star anise …………………………………… 80 grams
Cooking wine ……………………………….. 1900 grams
Soy sauce …………………………………… 10 grams
Ground Sichuan peppercorn ……………….. 250 grams
Ground black pepper ……………………….. 4 grams
Ground Zanthoxylum (prickly ash) ……….. 200 grams
Vegetable oil ……………………………….. 80 grams
Granulated sugar ……………………………. 250 grams
[Cooking Method]
- Slaughter the pig, clean and scrape it thoroughly, remove the internal organs, and cut off the feet. Split the pig along the abdominal midline, remove all bones from the body. Mix cooking wine, Sichuan peppercorn, Zanthoxylum, star anise, and sugar, rub this mixture all over the pig repeatedly, and use a bamboo needle to poke holes to allow the marinade to penetrate. Then sew up the pig with hemp thread into a whole piece, curling the limbs, and sandwich it between two wooden boards (with the belly facing downwards). Place heavy stones on top and let it sit for 15 days. Remove the boards and stones, hang the pig in a cool, shaded place to air dry, thus creating Pi Pa pork.
- Cut 1000 grams of Pi Pa pork, scorch the skin until it turns golden, scrape and wash it clean, then rinse in clean water to remove excess salt. Cut into 4 cm square pieces.
- Heat oil in a wok over high heat until 80% hot. Add granulated sugar and stir-fry quickly. Add the pork and stir-fry until browned. Add Zanthoxylum, star anise, soy sauce, and black pepper, stir-fry briefly. Pour in clear broth, bring to a boil, then reduce to low heat and simmer for 2 hours until the pork is tender and the sauce thickens.
[Cooking Key Points]
After the oil is heated, quickly stir-fry the sugar without burning it. Immediately add the pork to coat it in the caramelized sugar, enhancing the dish’s color.
[Flavor Characteristics]
- Pi Pa pork, also known as pig fat meat, is a traditional preserved meat product of the Pumi, Naxi, Tibetan, and Lisu ethnic groups in northwest Yunnan and adjacent areas of Sichuan. In this region with short frost-free periods and cold climates, the pork is preserved during the harsh winter temperatures, resulting in a product that is visually striking with its red and white contrasts, fragrant aroma, and a taste reminiscent of Xuanwei ham. The whole pig preserved this way can remain flavorful and unchanged for two to three years. Among Yunnan’s preserved meat products, Pi Pa pork is esteemed for its meticulous craftsmanship. It is served by cutting from the top down, offering various eating methods.
- The combination of red and yellow hues resembles ham, offering a rich and fragrant taste that is tender yet not greasy, making it exceptionally flavorful.
- The dish is named Pi Pa pork because the whole pig, after slaughter, is shaped like a lute, resembling the Chinese musical instrument “Pi Pa.”