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Flavorful Origins - Flavorful Origins: Yunnan

In the second series of "Flavorful Origins", we discover the cuisine of Yunnan .

Flavorful Origins: Season 2 - 10 Episode s

2x1 - Dairy Products
October 30, 2019
Yunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.
2x2 - Nan Piӗ
October 30, 2019
A local wild berry features in nanpie, which refers t different types of flavorful pastes made from mashed vegetables or fish.
2x3 - Sa Piӗ
October 31, 2019
Sa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.
2x4 - Lacquer Seed Oil
October 31, 2019
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.
2x5 - Ham
October 31, 2019
Found in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.
2x6 - Pickled Vegetables
October 31, 2019
Salted 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.
2x7 - Hardy Banana
October 30, 2019
Wrapped 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.
2x8 - Sour Fruits
October 30, 2019
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.
2x9 - Rice Cake
October 30, 2019
The 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.
2x10 - Salted Flour
October 30, 2019
Zha, an old custom, is an assortment of dried fermented vegetables or fish served as side dishes, made with ancient methods of food preservation.

Flavorful Origins: All seasons