Eating DEADLY Mushrooms & EXOTIC Food at Yunnan Local Market, China

Eating DEADLY Mushrooms & EXOTIC Food at Yunnan Local Market, China

Hello everyone, I’m Alin 🤗 This food tour comes to the Daguan Zhuanxin Farmers’ Market in Kunming, Yunnan, which is a treasure trove of Yunnan food. It brings together delicious snacks, novel ingredients and rich fruits. It is often the first stop for traveling to Kunming. The egg fruit is named not because it looks like an egg. Its flesh tastes like egg yolk and tastes extremely sweet. The novel appearance is very attractive, but the taste is relatively ordinary (dragon fruit is more delicious) Buddha’s hand is a commonly used Chinese medicinal material. It smells like citrus fragrance. It can be cut into thin slices and soaked in honey water. It has a refreshing effect. Shiping in Honghe Prefecture, Yunnan is rich in bayberry. It is not big but The Xuanwei ham has a sweet taste and is a very famous local specialty in Yunnan. It is made from plateau pork legs that are salted and fermented for three years to make thin slices with red lean meat and translucent fat When eaten raw, it has a salty and fresh meat flavor There are various ways to cook ham, such as steaming, stir-frying, and stewing. The dried beef hind legs are called “beef jerky”, which is a very authentic Yunnan delicacy. Slicing and frying are common street cooking methods, and you can taste the flavor of beef jerky without cooking by yourself. The fried beef jerky just out of the pan is so fragrant. The beef is full of fragrance, and the more you chew it, the more fragrant it is. The vegetable market in Yunnan is often likened to a “wild food museum” Let’s take a look at these ingredients. How many of them do you know? 😋This is tree tomato, usually used as a dip or juice for salad, with a strong sour and fragrant taste. The local “shabu-shabu la”, which ranks among the top five in the world in terms of spiciness Just a few dips in the soup will make the whole audience spicy. The thumb-sized eggplant, boiled or roasted, is served cold with wild bitter melon, produced in Dehong Prefecture, Yunnan. This is frangipani, often fried with eggs This is the local colorful chili pepper, which is very spicy. This is olive doyi, a wild small fruit with an extremely sour taste It is served cold with Hu Lazi, which is a childhood delicacy for many Yunnan people. This is taro flower , which should be fried first and then steamed, otherwise the taste will be very spicy. Pumpkin flower, which I have shared with you before There is fluff on the surface, but it tastes very tender. It can be stir-fried or fried when cooking. This is fried pumpkin flower This is wild bayberry, which tastes very sour and is generally used to make wine Sour papaya, in addition to making wine, is also often used to stir-fry beef. This is a rolled up tender lotus leaf, locally called “lotus tip” or “lotus leaf head”. After blanching, it can be stir-fried with eggs Bamboo leaf vegetable, also called “snow bamboo/snow bamboo shoots”, is a wild alpine plant of the Liliaceae family It has a bitter taste and tender texture. I personally think it is delicious. Yunnan people eat flowers, and rose is the most typical representative. It can be made into rose jam, rose fillings, etc. (making rose flower cakes) Customer: This is a fresh flower and what? Boss: This is fresh flowers and cooked noodles. The white sugar, lard, and cream have a strong rose fragrance, and the shortbread is sweet. It is especially delicious 😊 (Making cold hand-shredded chicken) Charcoal-grilled eggplants, tomatoes, and peppers are the characteristics of the Dai people in Yunnan, China. Peel the roasted ingredients and you can mix them cold After being roasted over charcoal, the ingredients will have a burnt aroma. Peeling and pounding in a stone mortar is a common Dai method. Side dishes: red peppers, fungus, onions, cucumbers, coriander, etc. Seasonings: chili peppers, garlic, chicken essence, seasoning water, etc. Lemon juice is the essence of Dai flavor. This is China’s “dark” preserved egg, and many people can’t stand its taste (the entrance and exit on the other side of the market). The rainy season from June to October every year is the carnival season for Yunnan people to eat mushrooms. This area of the market specializes in wild mushrooms. This is the famous “red onion” of the Jianshouqing family, a poisonous mushroom that turns blue-green when cut and encounters air, hence the name “Jianshouqing” “Red onion” tastes the best and is the most expensive. Green cap and white body, this is the blue-headed mushroom, fried tender, fragrant and sweet Grain-ripened mushrooms have orange-yellow caps, crisp and tender taste, with a light grain aroma. Be cautious when eating mushrooms, and don’t eat wild mushrooms you don’t know. Boss: Cook for 17 minutes! In the wild mushroom season, you must try a wild mushroom hot pot Eat more than a dozen kinds of mushrooms at once. Boss: Boil the water and then start the timer (17 minutes) It takes patience to taste wild mushroom hot pot. For food safety, chopsticks are not provided during the waiting period If the cooking time of mushrooms is not up to standard, it is likely to cause poisoning. The bottom of the pot is native chicken soup, and the freshness of chicken and mushrooms is intertwined. Eat the toxic “jianshouqing” (red onion), which must be cooked thoroughly. Restaurants usually fry first and then stir-fry to ensure that it is fully cooked. Raw mushrooms are blue-green, and magically turn back to yellow after being fried. The taste is fresh and smooth. , crisp and tender, worth trying (countdown, the waiter brought chopsticks) Waiter: Okay, you can eat The chicken soup of wild mushrooms is rich and full of freshness. The green mushrooms, grain mushrooms, porcini, bamboo fungus, big red mushroom, dragon-clawed mushrooms, cordyceps flowers, etc. have a tender and smooth taste, delicious and unforgettable. Although there are many cases of poisoning caused by eating by mistake every year (mostly home cooking), Yunnan people still love wild mushrooms Stall owner: Bamboo shoots can be used to cook chicken soup and tomatoes. This kind of bamboo shoots is huge, the bamboo shoots are white and thick, and they can be eaten raw. The rainy season (June-October) is the season for listing. Slice and stir-fry ham or cook soup, sweet and crispy. Stall owner: Do you want to eat bamboo shoots today? Customer: Not today. Stall owner: If you don’t eat, I won’t peel it for you, okay? Customer: You peel the bamboo shoots, it looks better after peeling. Customer: The bamboo shoots are very good. I have bought them before. This bamboo shoot is different from other places. Me: Is this Simao sweet bamboo shoot? Customer: Yes, Simao sweet bamboo shoots, but this is real dried bamboo shoots. They are also delicious when fried with meat after soaking in water. Look at these ingredients, have you seen them before? 😋 Grass sprouts, a specialty of Jianshui, Yunnan, also known as “ivory vegetables”. They have a crisp and tender texture and have no taste of their own. They are a must-have side dish for cross-bridge rice noodles. This is green pepper (seasoning), which has the aroma of lemon + pepper, also known as “mountain pepper” Pepper leaves have a unique aroma, and are crispy and fragrant after frying, with a slight numbing taste This is seaweed, an aquatic plant, also known as “watery poplar”. It has a slippery texture and can be stir-fried or boiled in soup. In Yunnan, jasmine is sold as an ingredient and sold together with vegetables. Jasmine buds are fried with eggs, and the fragrance is tangy. You must try it if you have a chance. This is fresh lily, a very common ingredient in Chinese desserts. Locals prefer lily fried with bacon. Yunnan people like to eat insects, among which bee pupae are the most common. They are very crispy after frying and have a high protein content (making Yunnan bait blocks). The rice is ground into rice flour balls. The rice flour balls are the raw materials for making bait blocks. 158 grams of rice flour balls are used to make one piece of bait block. The prepared bait blocks need to be “wake up ” Roasted bait blocks are a common Yunnan snack. The bait blocks expand when heated and become bulging. The three kinds of sweet, spicy and salty sauces are mixed. This is the Yunnan cheese made from goat milk, called “milk cake”. The milk cake has a soft texture and needs to be cut into small pieces with cotton thread Pan-fry until both sides are golden brown, and there is a burst of frankincense . This store sells Yunnan specialties-oil-soaked wild mushrooms. In order to eat mushrooms all year round, Yunnan people fry the precious wild mushrooms and then soak them for preservation. They can be eaten directly, mixed with rice, stir-fried vegetables, etc., with a strong aroma. Gastrodia elata , a medicinal ingredient is peeled and sliced, and can be used to make soup and stew chicken, which has a nourishing effect. You can choose your own stewed dishes, with a rich variety of lettuce, cauliflower, shiitake mushrooms, bean curd, kelp, lotus root slices, potatoes, mushrooms, etc. These are cooked meat stewed dishes Pig’s trotters, chicken feet, duck feet, duck heads, pig tails, pig ears, pig skin, etc. If you want to experience the most authentic Yunnan flavor, don’t miss Kunming Daguan Zhuanxin Farmers’ Market. This issue is coming to an end, and the new food journey will continue Thank you for watching, and see you next time 😊

⭐⭐⭐ English subtitles are always available, just click the “CC” on the screen

Hello everyone, I’m Alin 🤗
This episode of our culinary journey takes us to Kunming, Yunnan!
Stepping into the Zhuanxin Market in Kunming is like entering a treasure trove of Yunnan flavors! 🍄 🌶️ 🍢

It’s the peak season for wild mushrooms, and here you’ll find the mysterious “poisonous mushroom” Jianshouqing, the green-capped Qing Tou mushroom, and the orange-yellow Gu Shu mushroom… The wild mushroom and free-range chicken hot pot is absolutely delicious, and the dry chili stir-fried Jianshouqing is a “deadly delicious”dish!

The street food alley is bustling with activity: fire-grilled eggplant is a authentic Yunnan flavor, grilled rice cakes are soft and delicious, fried beef jerky becomes more aromatic the more you chew, pan-fried sheep’s milk cakes emit a fragrant aroma, and lemon-torn chicken makes every strand of meat irresistibly appetizing!

There are also various unique ingredients here: extremely sour tree tomatoes, snow bamboo—have you tried it? Crisp tender grass shoots and soft seaweed, plus the sour and tangy acid-inducing “suan duo yi,” which is surprisingly eaten with chili peppers!

Come join me in exploring the Yunnan Kunming Food Market!

00:00 Intro
02:37 Yunnan Fruits
06:00 Fried beef jerky
07:36 Unique ingredients 1
12:32 Rose flower cake
15:46 Lemon shredded chicken
17:44 Dai-style pounded eggplant
20:08 Wild Mushroom World (including Poisonous Mushrooms, etc.)
26:27 Unique Ingredients 2
28:55 Yunnan Rice Cake Making
32:21 Pan-Fried Goat Milk Cake
35:15 Roast Duck King
38:17 Spicy Braised Dishes

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#ChineseFood #YunnanFood #KunmingFood #StreetFood #FoodMarket #FarmersMarket #WildMushrooms #ExoticFruits #AsianCuisine #AlinFoodWalk