Flavorful Origins — Season 2

Aired 30 October 2019 • 14 min

Yunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.

Aired 30 October 2019 • 13 min

A local wild berry features in nanpie, which refers t different types of flavorful pastes made from mashed vegetables or fish.

Aired 31 October 2019 • 13 min

Sa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.

Aired 31 October 2019 • 13 min

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.

Aired 31 October 2019 • 14 min

Found in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.

Aired 31 October 2019 • 14 min

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.

Aired 30 October 2019 • 13 min

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.

Aired 30 October 2019 • 14 min

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.

Aired 30 October 2019 • 13 min

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.

Aired 30 October 2019 • 12 min

Zha, an old custom, is an assortment of dried fermented vegetables or fish served as side dishes, made with ancient methods of food preservation.