Sunday, November 27, 2011

Chinese Kitchen: Yunnan

Prep work

Lotus Leaves

Dig all the way to the bottom to turn. For the meat, turn it quickly at the beginning to break it up, then let it sit to brown.

Adding pickled cabbage to the mix gave the dish a beautiful color combination and interesting flavor.

Mushroom Baked in Lotus Leaves
The ginger, garlic, mint, cilantro, lime and lotus make this pocket fragrant and delicious.

The Famous Heisanduo - Pork, Peppers, and Pickled Kohlrabi 

Bamboo Fungus and Okra Soup
Although it was cool to see the Fungus go from slimy and flat to round penne like tubes, I won't be remaking this one.

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