1 Gan Zuan
[Main Ingredients]
Braised pork slices ……………………………. 100g
Fried spare ribs ……………………………….. 100g
Braised pork liver ……………………………… 70g
Braised pork stomach …………………………… 70g
Cooked chicken meat …………………………… 200g
Cilantro ………………………………………… 10g
Braised egg ………………………………………. 1
Chili oil …………………………………………. 10g
Pickled dried vegetables ……………………….. 100g
Soy sauce ……………………………………….. 20g
Pickled mustard greens (Xue Cai) ……………. 200g
Vinegar …………………………………………. 20g
[Cooking Method]
- Peel and slice the Xue Li pear, remove the core. Cut cilantro into segments and mix with soy sauce, vinegar, and chili oil to make a dressing. Slice the meats (pork, liver, stomach).
- Arrange the pickled vegetables at the bottom of a bowl. Arrange the pear slices, spare ribs, egg, meats (pork, liver, stomach) to form a flower-like pattern. Slice the chicken meat and arrange it on a separate plate. Serve with the dressing on the side.
[Culinary Key Points]
Pay attention to fine knife work and beautiful presentation.
[Flavor Characteristics]
- Dali Xue Li pears are large, with green and lush skin, white flesh, and sweet juice without residue. They are highly nutritious, containing fructose and fruit acids, with the additional benefits of quenching thirst and sobering up.
- Gan Zuan is a Bai ethnic group specialty cold platter, featuring braised and fried assortments complemented by a balanced sweet, sour, spicy, and fresh flavor profile.
2 Firewood Flower Platter
[Main Ingredients]
Firewood flowers ………………………………. 100g
Fried grasshoppers ………………………….. 400g
Cooked pickled eggs …………………………. 3 eggs
Braised pork liver ……………………………. 400g
Chinese chives ……………………………….. 100g
Monosodium glutamate ………………………. 4g
Peanuts …………………………………………. 100g
Cooking wine …………………………………. 5g
Cilantro …………………………………………. 3g
Sesame seeds …………………………………. 10g
Soy sauce ……………………………………… 10g
Chili …………………………………………….. 5g
Chili oil …………………………………………. 10g
Ginger ………………………………………….. 10g
Vinegar …………………………………………. 10g
Green onion …………………………………….. 0g
Vegetable oil ………………………………….. 1000g
Salt ………………………………………………. 4g
(estimated total 100g)
[Cooking Method]
- Bring water to a boil in a pot and blanch the firewood flowers until boiling. Remove and transfer to a plate, then rinse with cold water. Blanch the Chinese chives until cooked, then cut into 2 cm long sections. Rinse cilantro and chop finely. Toast sesame seeds until fragrant. Mince ginger and green onion. Arrange these ingredients on a plate and place the firewood flowers on top.
- Shell the duck eggs and divide each into 8 pieces. Arrange them on top of the firewood flowers, covering 1/4 of the area. Slice the braised liver and stomach into thin 2 cm strips, covering another 1/4 of the area on the plate. Blanch peanuts in boiling water, peel, fry until golden, then sprinkle with chili salt, drizzle with cooking wine, mix well, and arrange to cover 1/4 of the plate. Blanch grasshoppers in boiling water, remove legs, wings, and innards, fry until golden, transfer to a bowl, pour over minced ginger, garlic, chili oil, vinegar, soy sauce, salt, and monosodium glutamate, mix well, and arrange to cover another 1/4 of the plate.
- Slice pickled chili into 2 cm long shreds and place on top of the platter, then sprinkle with cilantro.
[Culinary Key Points]
Ensure the blanching time is not too long to preserve flavors.
[Flavor Characteristics]
Firewood flowers, also known as tree flowers, are parasitic plants found on tall trees, resembling strands of radish. This dish, commonly served at Hani ethnic banquets, features a colorful presentation and a unique flavor profile with a combination of meat and vegetables. It is a preferred delicacy of the Hani people for entertaining guests.
3 Zhuangliang Chicken
[Ingredients]
1 whole Wuding chicken ………………………….. 2000 grams
Sweet soy sauce …………………………………… 200 grams
Salt ………………………………………………… 50 grams
Sesame oil ……………………………………….. 20 grams
Boiled apples ……………………………………. 10 pieces
Chili oil ………………………………………….. 100 grams
[Cooking Method]
- Two people should cooperate to slaughter the live chicken. First, wash the chicken’s feet, anus, and beak shell. One person firmly holds the chicken’s feet and wings, squeezes the neck tightly with fingers to inflate the esophagus and trachea. The other person cuts along the knife path, with the chicken’s feet facing up and the head down, draining all the blood to keep the chicken meat white.
- Clean the slaughter opening, remove the stomach hair, open the cavity to remove the internal organs, rinse the cavity with warm water, sew the incision, scald and pluck the chicken feathers, wipe the chicken clean with cloth, soak in water, remove the food bag, cut off the anus, clean the ear bottoms, clear the nasal debris, remove the beak shell, and remove the white membrane from the surface of the chicken tongue and palate. Rinse with water 2-3 times.
- Rub the inside of the chicken abdomen with salt for a slight marinade, boil in a pot of water until the soup boils and remove the foam, add caoguo, cook until the chicken meat shrinks and the broth turns white and thoroughly cooked, then remove and let it cool. Rub with sesame oil, cut into neat small pieces according to parts, arrange with thighs and breast meat on top, and neck at the bottom, neatly arranged. Serve with sweet soy sauce and chili oil in small dishes.
[Key Techniques]
Dry the chicken thoroughly before marinating, evenly spread the salt, and the more sun-dried it is, the easier it is to preserve.
[Flavor Characteristics]
Lean meat is red like cherries, fat is white as snow, tender and fragrant in quality, and the cured flavor is delicious. It is a famous dish among the Hui people in Yongping County, Yunnan Province.
4 Fengya Duck
[Ingredients]
1 whole cleaned duck ………………………….. 2000 grams
Ginger ……………………………………….. 10 grams
Salt …………………………………………… 50 grams
Shaoxing wine ………………………………… 20 grams
Sichuan peppercorns …………………………… 10 grams
Sesame oil ……………………………………. 10 grams
Scallion segments ……………………………. 20 grams
Rice wine (baijiu) ……………………………. 10 grams
[Cooking Method]
- Clean the duck thoroughly and marinate with salt, Sichuan peppercorns, scallion segments, ginger slices, monosodium glutamate (MSG), and Shaoxing wine for 4 to 5 days.
- Use a millet straw stick about 15 cm long to support the chest cavity through the anus of the marinated duck, then hang it up in a cool and ventilated place to air dry.
- Place the air-dried duck into a jar, add rice wine (baijiu), seal the jar tightly, braise for about 12 hours, then remove and place on a plate. Steam for 2 to 4 hours until fully cooked, then chop into rectangular pieces resembling dominoes and arrange on a serving dish.
[Key Techniques]
During the marination process, rub and turn the duck every day. When steaming the duck, adjust the timing according to the size of the duck.
[Flavor Characteristics]
This dish is one of the 208 dishes in the Manchu Han Imperial Feast. It features tender and flavorful duck meat, with a bright red color and a crispy texture. It pairs well with wine.
5 Bamboo Tube Chicken
[Ingredients]
1 young rooster ……………………………… 1500 grams
Sugar ………………………………………… 30 grams
Salt ………………………………………….. 10 grams
Ham slices ………………………………….. 100 grams
Monosodium glutamate (MSG) ………………. 3 grams
Dried shiitake mushrooms …………………… 50 grams
White pepper …………………………………. 2 grams
Dried daylily petals ………………………….. 50 grams
Scallion segments ……………………………. 20 grams
Sweet soy sauce ……………………………… 50 grams
Ginger slices …………………………………. 20 grams
Dark soy sauce ………………………………. 50 grams
[Cooking Method]
- Slaughter and pluck the chicken, remove the innards, and rinse thoroughly. Marinate the chicken body, liver, gizzard, shiitake mushrooms, daylily petals, and ham with scallion, ginger, salt, MSG, white pepper, sugar, sweet soy sauce, and dark soy sauce until well seasoned.
- Select a section of fresh green bamboo about 50 cm long with an outer diameter of 12 cm, closed at one end and open at the other. Stuff the chicken body, liver, gizzard, shiitake mushrooms, daylily petals, and ham into the bamboo, close it tightly, seal the open end with a banana leaf, and grill over chestnut charcoal for about 2 hours until cooked. Remove, discard the banana leaf, and transfer to a serving dish.
[Key Techniques]
Use fresh bamboo for a fragrant dish; using reused bamboo will diminish the characteristic flavor.
[Flavor Characteristics]
- Cooking in bamboo tubes has a long history, dating back to ancient times. The earliest written record appears in the “Essentials of Agriculture and Sericulture” during the Qi dynasty, describing dishes cooked by “tube roasting” where meat was spread on bamboo tubes and roasted over an open flame. In the Qing dynasty, Zhu Yizun’s “Hongmi of Food Canon” included “crab nine,” made by cooking crab meatballs in bamboo tubes. Today, various ethnic minorities in Yunnan maintain the tradition of bamboo tube cooking, leveraging the abundant bamboo resources of the region. The delicacy of Bamboo Tube Chicken among the Hani people exemplifies this tradition.
- Bamboo Tube Chicken is a renowned dish among the Hani ethnic group in Yunnan, often served to honored guests. Its unique preparation method is ancient and straightforward, combining the sweetness of chicken meat with the fragrance of fresh bamboo.
6 Lemongrass Roast Chicken
[Ingredients]
1 young chicken ……………………………… 1500 grams
Sichuan peppercorn leaves ………………….. 10 grams
Wild coriander ……………………………….. 50 grams
Salt …………………………………………… 10 grams
Coriander …………………………………….. 50 grams
Ground pepper ………………………………… 5 grams
Scallions ……………………………………… 20 grams
Soy sauce …………………………………….. 30 grams
Galangal ……………………………………… 10 grams
Green chili peppers ………………………….. 20 grams
Ginger ……………………………………….. 10 grams
Lemongrass ………………………………….. 100 grams
Garlic ………………………………………… 10 grams
Rendered pork fat ……………………………. 150 grams
[Cooking Method]
- Slaughter the chicken, scald to remove feathers, gut and clean thoroughly, remove feet and claws, make an incision along the back to remove bones. Rub the chicken body with 10 grams of salt and rub with 10 grams of soy sauce for coloring. In a bowl, combine 50 grams of lemongrass, galangal, wild coriander, coriander, chili peppers, Sichuan peppercorn leaves, ginger, scallions, garlic, ground pepper, 10 grams of salt, and 20 grams of soy sauce to make a marinade.
- Tenderize the chicken, repeatedly coat with the marinade. Fill the chicken cavity with the marinade residue and tie the chicken into a whole chicken shape with lemongrass. Secure on a bamboo rack, place over charcoal fire, roast while brushing with rendered pork fat. Roast until the chicken is cooked and the lemongrass is dried. Remove from the bamboo rack, slice, and serve.
[Key Techniques]
If possible, use a hanging oven for the best results. Preheat the oven to a higher temperature to give the chicken a good color, then reduce to medium heat and slow roast until cooked. Rotate the chicken constantly in the oven for even browning.
[Flavor Characteristics]
Lemongrass is a perennial herb and one of the most important tropical spice crops. Originally from Southeast Asia’s tropical regions, it is also abundant in Yunnan’s Xishuangbanna and Dehong regions. Lemongrass grows sturdy with stems measuring about 0.6 to 1.5 meters tall, and its leaves are coated with a waxy powder, about 1 meter long and 15 millimeters wide, grayish-white in color, and distinctively fragrant. Lemongrass oil can be extracted, containing citral, citronellal, and geraniol, which are important components in food flavoring. Lemongrass oil is also used in medicine for its antibacterial, anti-inflammatory, muscle-relaxing, and pain-relieving properties.
7 Braised Chicken with Papaya
[Ingredients]
- 1 young chicken, about 1200 grams
- Monosodium glutamate (MSG): 4 grams
- Fresh papaya: 200 grams
- Granulated sugar: 20 grams
- Salt: 10 grams
- Spring onion: 10 grams
- Ginger: 10 grams
- White wine: 40 grams
- Cornstarch: 10 grams
- Rapeseed oil: 200 grams
[Cooking Method]
- Slaughter the chicken, remove feathers and internal organs, and chop into 5 cm cubes. Place in a bowl, add cornstarch, 20 grams of white wine, and salt. Mix well and marinate for 15 minutes. Wash the papaya and cut into chunks.
- Heat a wok over high heat, add rapeseed oil and heat until it is 60% hot. Add chicken cubes, papaya, 20 grams of white wine, spring onion, ginger, and granulated sugar. Stir-fry briefly, then add water, cover, and simmer gently for 30 minutes. Just before serving, adjust seasoning with MSG, mix well, and transfer to a serving dish.
[Key Techniques]
Ensure water level just covers the chicken cubes, cover tightly, bring to a boil over high heat, then simmer gently. Young chicken cooks in about half an hour; adjust cooking time for older chicken for desired tenderness.
[Flavor Characteristics]
- Papaya, primarily grown in tropical regions including subtropical areas like Yunnan, aids digestion, prevents colds and gastric ulcers, and benefits eyesight and skin health. Applying papaya peel internally to the face naturally removes aging tissues, leaving the skin clean and tender. Papaya enzymes are popular food additives known for tenderizing meat and aiding digestion.
- The Dai ethnic group in Yunnan uses papaya to braise chicken, resulting in a dish with tender meat, a delicate sweetness from the fruit, and hints of osmanthus fragrance and papaya enzymes. The dish is characterized by tender bones and succulent meat, with a fresh and delicious aroma.
8 Stuffed Cicadas
[Ingredients]
- Cicadas: 400 grams
- Salt: 6 grams
- Pork loin: 150 grams
- Soy sauce: 10 grams
- Spring onion: 30 grams
- Green chili pepper: 20 grams
- Garlic: 10 grams
- Rapeseed oil: 70 grams
[Cooking Method]
- Remove wings and legs from the cicadas, make a slit along the back and wash thoroughly. Clean the spring onion, ginger, and green chili pepper, then finely chop together with the pork loin to make a stuffing mixture. Season the mixture with salt and soy sauce, then stuff it into the cicadas. Close the cicadas and secure them with toothpicks.
- Heat a frying pan over medium-high heat, add rapeseed oil and heat until it is 40% hot. Fry the stuffed cicadas until golden brown on both sides and cooked through. Serve immediately.
[Key Techniques]
- Ensure the frying pan is hot before adding oil. Dip the stuffed cicadas briefly in cool oil before frying to prevent sticking.
- Use an appropriate amount of oil; it should not submerge the main ingredients. Move the pan constantly during frying to prevent sticking and ensure even browning.
[Flavor Characteristics]
- Cicadas, also known as “zhiliao” in Chinese, were famously enjoyed by Cao Zhi of the Three Kingdoms period, who wrote the “Cicada Poem” describing their preparation: “Lean their bodies to dry over the flames.” The larvae reside in the soil, feeding on tree root sap. After three years underground, they emerge in the fourth summer, climb trees, shed their shells, and become cicadas.
- Cicadas are rich in protein, up to 72%. The dish is characterized by its glossy appearance, tender meat, and a delicate, fragrant taste.
9 Spicy Chicken Blood Pudding
[Ingredients]
- 1 young chicken: 1500 grams
- Egg white: 1
- Bo’ai Qicu Vinegar (special vinegar from Yunnan): 50 grams
- Dried wood ear mushrooms: 20 grams
- Chili oil: 50 grams
- Salt: 10 grams
- Soy sauce: 40 grams
- Sesame oil: 5 grams
- Sichuan peppercorn oil: 10 grams
- Monosodium glutamate (MSG): 3 grams
- Cilantro (coriander): 10 grams
- Potato starch (cornstarch): 30 grams
- Ginger juice: 10 grams
- Garlic paste: 30 grams
- Granulated sugar: 20 grams
[Cooking Method]
- Dissolve 0 grams of salt in 100 grams of cold water. Slaughter the chicken and let the blood drain into the salt water, stirring until coagulated into chicken blood pudding. Pluck and clean the chicken, remove the crop and trachea, split open, and clean the internal organs thoroughly.
- Slice the chicken breast into thin strips, place in a bowl, mix with egg white, 0 grams of salt, and potato starch to coat. Blanch in boiling water briefly, then cool. Rub the gizzard, liver, heart, and intestines with 50 grams of salt, boil until cooked, then slice the liver, gizzard, and heart, and cut the intestines into sections. Blanch the wood ear mushrooms in boiling water, then cool. Wash and cut the cilantro into sections.
- Cut the chicken blood pudding into small pieces and place in a bowl. Arrange chicken slices, gizzard, liver, heart, and intestines on top of the blood pudding, along with wood ear mushrooms and cilantro. Prepare a sauce by mixing MSG, 0 grams of salt, garlic paste, Qicu vinegar, soy sauce, chili oil, ginger juice, granulated sugar, sesame oil, and Sichuan peppercorn oil. Pour the sauce over the chicken blood pudding and mix well before serving.
[Key Techniques]
- Blanching the chicken slices briefly ensures a tender texture.
- Cook the liver, gizzard, and heart just until done to maintain optimal flavor.
[Flavor Characteristics]
- “Spicy Chicken Blood Pudding” is a traditional dish of the Zhuang ethnic group in Yunnan, known for its use of Bo’ai Qicu Vinegar. It is characterized by its meticulous preparation, spicy and sour flavor, and tender texture, making it a popular cold dish served at gatherings, particularly suitable for late spring, summer, and autumn.
- Bo’ai Qicu Vinegar, a specialty seasoning from Yunnan’s Bopi Township, is essential for this dish. Made from high-quality glutinous rice combined with brown sugar, salt, and various spices, it undergoes a fermentation process that lasts approximately 7 days, giving it its distinctive flavor. It is reddish-brown in color, with a mild acidity and a rich, sweet aftertaste, known for its therapeutic effects on flu, bile duct parasites, indigestion, and atherosclerosis.
10 Zhuang-style Roast Duck
[Ingredients]
- 1 young duck: 800 grams
- Granulated sugar: 5 grams
- Fresh ginger: 5 grams
- Salt: 4 grams
- Soy sauce: 5 grams
- Garlic chives (or green garlic shoots): 10 grams
- Sand ginger powder: 5 grams
- Ground pepper: 2 grams
- Monosodium glutamate (MSG): 2 grams
- White wine: 3 grams
[Cooking Method]
- Slaughter the duck, pluck the feathers, remove internal organs, and wash thoroughly. Hang the duck up to dry. Pound the sand ginger into a paste, mix with granulated sugar, white wine, and salt to make a marinade. Rub the marinade all over the duck. Slice the fresh ginger and garlic chives into thin strips, mix with ground pepper, soy sauce, and MSG, and stuff into the duck cavity. Seal the cavity with bamboo skewers.
- Prepare a charcoal fire in the oven with chestnut charcoal and moist sugarcane residue. Hang the duck in the oven and roast until golden brown.
[Key Techniques]
Preheat the oven thoroughly before hanging the marinated duck. Roast over high heat to brown the skin, then continue cooking over medium heat until fully cooked. Rotate the duck frequently during roasting to ensure even heating.
[Flavor Characteristics]
- Duck meat is highly nutritious, containing proteins, fats, calcium, phosphorus, iron, and vitamins B1, B2, and niacin. It expands blood vessels, lowers cholesterol, promotes cell metabolism, and has calming effects, strengthens qi, and prolongs life.
- Zhuang-style Roast Duck is characterized by crispy skin, tender meat, rich flavor with a spicy-sweet taste, and a fragrant aroma from the sugarcane, making it uniquely delicious.