Page 16 - YunnanTourismCultureTimes (108)

15 FOOD | 好吃

Yunnan people’s culinary delight of spring

云南人“舌尖上的春天”

By our staff correspondents □ 本刊综合

Pea shoots 豌豆尖

Pea shoots, which are the tenderest parts at the tips of pea stems
and leaves, have the remarkable quality of being able to keep grow-
ing even after being pinched off. They are rich in nutrients includ-
ing vitamin C and carotene. Preparation methods like blanching,
gently simmering, and stir-frying can transform them into tender,
slippery, and delicious dishes that are also low in calories. Delica-
cies such as pea shoot and tofu soup, pea shoots served with rice
noodles, and stir-fried pea shoots are cherished ways of enjoying
pea shoots among the people of Yunnan.

In Yunnan, the tradition of “sa- Red toon 香椿
voring spring delicacies” boasts Red toon stands out as a distinctive variety within the realm of
a long-standing history. Spring spring vegetables. Similar to fish mint and coriander, for those who
blossoms and wild greens are are fond of it, the moment they catch its fragrance, they can hardly
the “ecological vegetables” that wait to take a bite. The tender, purple-hued fresh buds of red toon
Yunnan uniquely benefits from, are first blanched and then chopped. After adding seasonings and
given its resource advantag- tossing them well, a refreshing and scrumptious flavor explodes in
es. Indulging in spring flowers the mouth. Additionally, it can be pan-fried after being coated with
egg liquid. This uncomplicated and unadorned cooking approach
and sampling wild vegetables ensures that people never tire of savoring it.
represents a distinctive lifestyle
for Yunnanese during spring-

臭菜
time. Employing cooking tech- Climbing wattle
niques like frying, deep-frying, Acacia pennata, commonly known as climbing wattle, has a
stir-frying, boiling, marinating, special and distinctive smell. However, when it is transformed
roasting, baking, and pickling, into a dish, it turns out to be unexpectedly delicious. Cut the fresh
a wide variety of spring flowers climbing wattle into sections, crack several eggs into it, add an
appropriate amount of salt and stir well. Then, pour the mixture
and wild vegetables have been into an iron pan with heated oil and fry it until both sides turn gold-
transformed into mouthwatering en brown. When you pick up a piece and chew it slowly in your
dishes with diverse flavors and mouth, the freshness of the eggs blends with the unique fragrance
astonishing tastes, gracing the of the climbing wattle, filling your mouth with the essence and
dining tables of Yunnan’s resi- taste of spring.
dents.
Birchleaf pear blossoms 棠梨花

Birchleaf pear blossoms are among the most prevalent flowers
在云南，“吃春”由来已久。春 in springtime. The pure white flowers are scattered among the ten-
花野菜是云南独具资源优势的“生态 der green leaves, presenting a simple yet elegant sight. Once the
birchleaf pear blossoms are blanched to eliminate their bitter flavor
蔬菜”，吃春花、尝野菜更是云南人 and then stir-fried, they offer a fresh and scrumptious taste. As one
特有的春日生活方式，通过煎、炸、 chews on the flower buds, a faint fragrance wafts out.

炒、煮、拌、烤、烧、腌，各式各样
Bracken
的春花野菜成为风味各异、口感惊艳 蕨菜
的佳肴，出现在云南人的餐桌。 After the spring rain, fresh and tender bracken gradually appears
in the mountains one after another. Bracken, also referred to as
fiddlehead fern and dragon claw vegetable, is hailed as the “king of
mountain vegetables” by people. It can be prepared either as a cold
dish or stir-fried, offering a fresh and revitalizing flavor.

Chinese caragana flowers 金雀花

Chinese caragana flowers bear a resemblance to flying birds.
These flowers are rich in ingredients like protein, carbohydrates,
a variety of vitamins, and minerals. The dish of stir-fried Chi-
nese caragana flowers with eggs is a seasonal favorite among
the people of Yunnan. Once the Chinese caragana flowers are
coated with egg liquid and stir-fried, the resulting dish is a
visual, olfactory, and gustatory delight. When eaten, it has a
sweet and mellow flavor, being fresh, fragrant, tender, and leav-
ing a sweet aftertaste.