Explore the diverse flavors of China's Yunnan province and get to know the cooks and ingredients that shape its rich culinary tradition.
Where to Watch Flavorful Origins • Yunnan Cuisine
10 Episodes
Dairy Products
E1
Dairy ProductsYunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.
Nan Piӗ
E2
Nan PiӗA local wild berry features in nanpie, which refers t different types of flavorful pastes made from mashed vegetables or fish.
Sa Piӗ
E3
Sa PiӗSa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.
Lacquer Seed Oil
E4
Lacquer Seed OilDerived 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.
Ham
E5
HamFound in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.
Pickled Vegetables
E6
Pickled VegetablesSalted and partially dried, the sow thistle can be pickled and stir-fried with pork to lend a sour, crunchy flavour, or added to white radish stew.
Hardy Banana
E7
Hardy BananaWrapped in leaves with a sticky rice or spiced fish, the Musa basjoo – a banana found in Yunnan – can make for a sweet snack or savoury dish.
Sour Fruits
E8
Sour FruitsBesides 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.
Rice Cake
E9
Rice CakeThe er, a flattened rice flour cake, can be backed into a sticky snack, sliced and stir-fried with vegetables or julienned into noodle-like strands.
Salted Flour
E10
Salted FlourZha, an old custom, is an assortment of dried fermented vegetables or fish served as side dishes, made with ancient methods of food preservation.
