Page 20 - YunnanTourismCultureTimes (110)

19 FOOD | 好吃
The versatile potato:A culinary odyssey
The versatile potato:A culinary odyssey
By our staff correspondents □ 本刊综合
In Yunnan, potatoes are affectionately known as
“yangyu.” A popular local saying, “Eating yangyu
nourishes our children,” carries the delightful belief
that consuming potatoes makes one more hand-
some and beautiful. For the people of Yunnan,
potatoes are a daily staple, often appearing in all
three meals. Simply hand them a bag of potatoes,
and they can effortlessly transform them into a
magnificent feast of diverse potato dishes. Whether
stewed, roasted, fried, stir-fried, or braised, every
preparation is irresistibly delicious.
在云南，土豆也被称作“洋芋”，“吃洋芋，长子弟”
是一句家喻户晓的云南方言，意为吃了洋芋，人会变得更加
英俊、漂亮。洋芋可以承包云南人的一日三餐，只要给云南
人一兜洋芋，就能“变”出一桌洋芋宴，无论是焖、烤、炸、
炒、烧，都让人欲罢不能。
In Yunnan, “Laonai Yangyu” (fried potato paste) Yunnan’s deep love affair with satisfying carbohy-
is a deeply cherished dish. It earns its endearing drates. Small pieces of potato are first deep-fried
name from its unique, melt-in-your-mouth texture: until perfectly golden, then lovingly layered into
the potatoes are cooked to an extreme softness, a traditional copper pot with rice and other savory
requiring virtually no chewing, which makes them ingredients. With water and seasonings added,
perfectly suitable for the elderly. This culinary de- the mixture is slowly simmered over a crackling
light is prepared by mashing steamed potatoes into wood fire, allowing the potatoes to become ex-
a smooth puree, then stir-frying them with flavorful quisitely tender and the rice plump and fluffy. Be-
seasonings such as chili and fennel, resulting in a neath it all lies a delightful secret: a layer of gold-
distinctively unique and delicious “Laonai Yangyu.” en, crispy scorched rice, radiating an intoxicating
A special variation found in some parts of Yunnan toasted fragrance. Every spoonful is a journey of
pure comfort and rich flavor, leaving you utterly
is the Dai-style Laonai Yangyu with pickled veg-
etables. When the tangy pickled vegetables meet captivated.
the creamy potato puree, their sour and spicy notes Curious about the ultimate afternoon snack in
blend harmoniously with the soft texture, creating Yunnan? Look no further than Dai-style pickled
an appetizing and satisfying dish that stands as a vegetable paste mixed with potatoes! At its heart is
signature offering in Dai restaurants. the “pickled vegetable paste,” a distinctive, tangy
When Laonai Yangyu enters the world of ba- sauce from the Dai ethnic group in Dehong. Re-
guettes, it’s a win for Yunnan with this East-meets- vered for its sour, aromatic, and richness-cutting
West fusion! From Dongchuan’s red earth come qualities, it’s considered the very soul of local din-
special potatoes, renowned for cooking until they ing. Potatoes are cut into invitingly jagged chunks,
are so soft and floury they practically burst open, then fried to your desired crispness—either lightly
revealing a beautiful golden color and a uniquely crisp for a tender bite or fully golden and crunchy.
sandy-soft texture. These are mashed into a luscious These are then tossed with the vibrant pickled veg-
puree and generously spread as a filling. Paired etable paste, fresh minced garlic, fiery bird’s eye
with fragrant bread, their irresistible aroma can be chilies, the unique essence of fish mint (zhe’ergen),
smelled from afar. With the first bite, you expe- and other savory seasonings. The result? A tantaliz-
rience a truly down-to-earth Yunnanese delicacy, ingly sour, spicy, and utterly appetizing snack that
wonderfully wrapped in French romance. leaves an unforgettable aftertaste—truly the quin-
Roasted potatoes are a heartwarming delicacy, tessential afternoon delight!
cherished by the people of Yunnan. Whole potatoes Scientific research is consistently expanding the
are slowly roasted over charcoal until their skins are horizons for potato consumption. A notable recent
beautifully charred and golden, and their insides be- achievement in Qiaojia County, Zhaotong City, is
come incredibly soft and fluffy. Once cooked, they the activation of China’s first “potato rice” produc-
are either cut into large pieces or simply split open, tion line. This advanced facility industrializes the
then served with a dazzling array of dipping process of transforming potatoes and other grains
sauces, including savory fermented bean into a novel staple food. The “potato rice” it pro-
curd, vibrant chili powder, fresh cilantro, duces is highly nutritious, preserving over 90% of
and fragrant scallion oil. Despite its humble the potato’s natural nutritional value and offering
appearance, a bite of this simple roasted potato a 27% higher protein content than conventional
delivers such profound satisfaction that it feels refined rice and flour. This pioneering endeavor is
like the most exquisite and grand of feasts. not only China’s first production line for converting
Have you ever experienced the sheer delight fresh potatoes into rice-shaped dried food, but also a
of carbs on carbs? Potatoes and Rice Cooked in a global first in this innovative agricultural processing
Copper Pot is the quintessential representation of technology.