Travel Guides & Tips in this video
- Tip 1Seek out hidden 'hole in the wall' eateries for local specialties like Xizhou Baba, easily missed if you're not looking for the charcoal oven. (0:41)
- Tip 2Xizhou Baba is made with a lot of lard, and has various fillings. The cooking process in a charcoal oven creates a unique flaky texture. (1:03)
- Tip 3Observe the cool process of making Xizhou Baba, a local specialty passed down through generations, offering a taste of authentic tradition. (5:31)
- Tip 4Freshwater fish from local lakes are often prepared by steaming with aromatics like scallions and ginger, followed by a hot oil bath for crispy skin. (7:22)
- Tip 5Chinese kitchens are known for their speed and efficiency, often described as 'original fast food' due to rapid preparation times. (8:18)
- Tip 6Experience traditional indigo tie-dyeing from the Bai ethnic group, a hands-on cultural activity involving natural dyes and unique patterns. (11:13)
- Tip 7Be aware that some ingredients, like taro stems, can be poisonous if not cooked properly and require multiple cooking methods for safety. (15:22)
- Tip 8Yunnan is one of the few regions in China where cheese is regularly consumed, offering unique dairy-based dishes alongside traditional fare. (18:01)
- Tip 9Use the code LukeLovesLP for a discount on Lost Plate's multi-day food tours in China. (20:27)
Embark on a culinary journey through Yunnan, China, with Luke Martin on the Lost Plate Food Tour. Discover the hidden street food village of Xizhou, savoring the unique, lard-rich Xizhou Baba, a five-generation family recipe. Experience the serene beauty of Erhai Lake before indulging in a fresh lakeside lunch. Explore the Bai ethnic community's indigo tie-dye traditions and finally, delight in an extraordinary dinner in Shaaxi, featuring local delicacies like fried goat cheese, triple-cooked taro stems, and stuffed beans.
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This episode of Chopstick Travel takes us on a culinary adventure through Yunnan, China, following the ancient Teahorse Trail. The journey begins in the town of Xizhou, where Luke Martin discovers a hidden gem serving a local specialty called Xizhou Baba. This unique bread, made with a generous amount of lard and various fillings like rose petal jam, pork, and green onions, is cooked in a charcoal oven, resulting in a flaky, crispy texture. The recipe has been passed down for five generations, showcasing a dedication to tradition. After savoring the delicious Baba, the exploration continues to Erhai Lake, the second-largest freshwater lake in Yunnan. Despite some commercialization along the shore, the natural beauty and pleasant climate offer a refreshing interlude before lunch.
The culinary journey then moves to Shaaxi, a picturesque village, where an authentic Yunnanese meal awaits. The focus shifts to fresh ingredients, including fish from Erhai Lake, prepared with local seasonings and a hot oil bath for crispy skin. Other dishes include tiny silver fish scrambled with eggs and snails cooked in a Sichuan style with bold flavors. A unique experience unfolds at a Bai ethnic minority community, renowned for its indigo tie-dyeing. Participants get hands-on, creating their own unique patterns on handkerchiefs using natural indigo dye, a process that involves multiple dips and oxidation to achieve the vibrant blue hues. The traditional courtyard setting, adorned with the ladies' ethnic clothing, adds to the cultural immersion.
The final stop is a dinner in Shaaxi, featuring a remarkable array of dishes prepared by all-female chefs. Highlights include crispy fried goat cheese with sugar and salt, a surprisingly delicious combination. Taro stems, which are poisonous if not cooked correctly, undergo a triple cooking process (deep-fried, stir-fried, and steamed) to become creamy and melt-in-your-mouth. A unique dish of local beans stuffed with pork, resembling mini tacos, is also presented. The meal is rounded off with famous Yunnanese ham, salty and flavorful, often enjoyed with the local cheese, creating a dining experience that feels distinct from traditional Chinese cuisine.
FAQs (From the traveler's perspective)
- Q: What is Xizhou Baba?
- A: It's a local specialty bread popular for breakfast in Xizhou, made with lard, various fillings, and cooked in a charcoal oven for a flaky texture.
- Q: What is special about the food in Shaaxi?
- A: Shaaxi offers unique dishes like fried goat cheese, triple-cooked taro stems, and beans stuffed with pork, showcasing local ingredients and preparation methods.
- Q: What is the indigo tie-dye experience like?
- A: It's a hands-on activity with the Bai ethnic group, using natural indigo dye to create unique patterns on fabric, resulting in beautiful blue creations.
- Q: What makes Yunnanese ham unique?
- A: Yunnanese ham is steamed and known for being very salty and flavorful, often paired with local cheese for a distinct culinary experience.
