13min - Yunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.
12min - A local wild berry features in nanpie, which refers to different types of flavorful pastes made from mashed vegetables or fish.
13min - Sa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.
13min - Derived from the fruits of the Chinese lacquer tree, qiyou is an oil used to cook eggs, congee, pork stew, roast chicken and even bee larvae.
13min - Found in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.
13min - Salted and partially dried, the sow thistle can be pickled and stir-fried with pork to lend a sour, crunchy flavor, or added to white radish stew.
13min - Wrapped in leaves with sticky rice or spiced fish, the Musa basjoo -- a banana found in Yunnan -- can make for a sweet snack or a savory dish.
13min - Besides being an appetite stimulant, tart fruits like lemon and sour papaya can be added to shredded chicken, carp or a sauce for dousing live shrimp.
13min - The er, a flattened rice flour cake, can be baked into a sticky snack, sliced and stir-fried with vegetables or julienned into noodle-like strands.
12min - Zha, an old custom, is an assortment of dried fermented vegetables or fish served as side dishes, made with ancient methods of food preservation.
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