Flavorful Origins Season 2
Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation. In the second series of "Flavorful Origins", we discover the cuisine of Yunnan . The third series of Flavorful Origins takes us around the cuisine of Gansu.
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Flavorful Origins
2019
In the second series of "Flavorful Origins", we discover the cuisine of Yunnan .
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Flavorful Origins Season 2 Full Episode Guide
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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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.
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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.
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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.
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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.
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Found in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.
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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.
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Sa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.
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A local wild berry features in nanpie, which refers t different types of flavorful pastes made from mashed vegetables or fish.
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Yunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.
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