As more attention gets paid to the culinary diversity of China, Yunnan stands out for the remarkable number of ethnic groups which call it home, most of them retaining their own distinct traditions. American Georgia Freedman, who spent several years living in Yunnan, provides here a fascinating introduction that ties local foods and customs to geographic, cultural, and historic influences.
If you have been feeling that your Chinese cooking has been in a rut, here is a very fine remedy. As in Yunnan itself, you’ll find in these pages Tibetan-style meat pastries, red-cooked beef two ways favored by the Hui peoples, white beans stir-fried with pickles in the manner of the Yi minority, an introduction to cheeses prepared in Dai villages, and minced pork grilled in a banana leaf in the style of the De’ang minority. Material is arranged regionally to highlight the stark contrasts between, say, the Himalayan mountainlands and the tropical river valleys.
Recipe names are not transliterated but they do appear in Chinese characters.
Hardcover. Color photographs throughout.