In a debate over what to eat in Yunnan, it’ll always be a tough call. So many glorious options! So little time. On a recent and tragically food-deficient trip to Yunnan, I was denied the chance to stuff my face in a manner that paid proper respect to this region’s culinary cornucopia. There are, after all, only 24 hours in a day, and much of my five days was spent zooming around in a car looking for commodities and stopping too late to eat, or stuck with a conference buffet. My obvious go-to choice here would be mushrooms, but I won’t speak here of the stunning variety of wild mushrooms that this Southwestern province is famous for. Partly because it’s not the season, partly because it pains me that I didn’t get to eat mushroom hotpot. Instead, in honor of springtime in this land of eternal Spring, I’ll post an ode to the edible art growing about the region that I found plucked and ready to fry. As flowers are fragile, they ship poorly and taste best when cooked the same day – making these ingredients hard to come by in the desert that is Beijing.… READ MORE | 4 Comments
