Travel Guides & Tips in this video
- Tip 1Be aware that some wild mushrooms in Yunnan are poisonous and can be fatal. Local statistics indicate a number of deaths occur annually from mushroom consumption. (0:18)
- Tip 2Yunnan boasts a vast variety of mushroom species, many of which are unique and have distinct names and characteristics. Learning to identify them is key. (1:09)
- Tip 3For potentially poisonous mushrooms, restaurants may keep samples to help hospitals identify the cause of illness if diners fall sick. (2:54)
- Tip 4Restaurants may use a system to track individual soups by noting the time, number of people, and customer's phone number, especially when dealing with potentially risky ingredients. (5:30)
- Tip 5Hidden gems and authentic local eateries are best discovered through guided food tours like Lost Plate, as they might be difficult to find independently. (6:24)
- Tip 6Bookstores in China can be found in unique, rural locations, often housed in historic buildings like old barn houses, offering a distinctive ambiance. (9:41)
- Tip 7In wooden-built areas like Lijiang, running water systems along streets serve a dual purpose: aesthetic and as a crucial fire prevention measure. (14:51)
- Tip 8The Nashi fire pit is a central element in their homes, symbolizing warmth and community. Respect for the fire pit is paramount, with strict rules against disrespecting it. (16:38)
- Tip 9When trying new dishes, especially those with unique sauces or preparations, be mindful of potential splatters and enjoy the experience. (19:30)
- Tip 10Consider using food tour services like Lost Plate to explore diverse culinary landscapes in China and other countries, and look for discount codes. (20:13)
Join Luke Martin on a thrilling culinary journey through Yunnan, China, as he braves the potentially deadly world of wild mushroom hot pot. From identifying unique, poisonous fungi to savoring their earthy flavors, this Lost Plate tour explores the daring side of Yunnanese cuisine. Experience the charm of ancient towns, unique bookstores, and discover the cultural significance of Nashi fire pit cooking in Lijiang, offering a truly unforgettable taste of China.
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Embark on a culinary adventure through China's Yunnan province with Luke Martin as he explores the unique and sometimes perilous world of wild mushroom hot pot. This episode of the Lost Plate food tour takes viewers to the ancient tea and horse trail, beginning in the town of Shashi. Here, the focus is on an array of exotic mushrooms, some of which are known to be poisonous, with local statistics revealing that a significant number of people succumb to mushroom poisoning annually.
The journey delves into the identification of various mushrooms, including the Matsutaki, Porcini, Chicken Egg mushroom, Gong mushroom, Milky mushroom, and Blackening mushroom, each with its distinct characteristics. A particularly intriguing find is the Blackening mushroom, which turns purple when cut and is noted for its slightly poisonous nature. To ensure safety, a portion of this mushroom is kept by the restaurant as a precaution in case diners fall ill, highlighting the serious risks associated with consuming these wild fungi.
The experience culminates in a steaming hot pot, where a variety of mushrooms are cooked in a rich chicken broth, along with chicken and fried pork skin. The broth itself is praised for its deep, earthy mushroom flavor, described as tasting remarkably like MSG without actually containing it. The textures of the cooked mushrooms vary, offering a delightful culinary exploration. The restaurant, situated outside Shashi Center, is lauded for its beautiful ambiance and scenic views, a hidden gem only discoverable through a guided food tour.
Beyond the mushroom hot pot, the tour ventures into the picturesque Yunnan countryside, experiencing a tuk-tuk ride amidst a brewing storm. A visit to a unique bookstore, housed in an old barn, offers a moment of cultural immersion with its distinctive architecture and 'Harry Potter' vibe. The culinary exploration continues with dinner at another courtyard restaurant, featuring dishes like stir-fried tree moss and a unique pea cake with underground bamboo. The tree moss, prepared with scrambled eggs and peppers, offers a unique, stringy, and slightly crunchy texture, while the pea cake, when deep-fried, puffs up into an interesting new form, complemented by the crunchy yet chewy underground bamboo.
The final leg of the journey takes Luke Martin to Lijiang, a major stop on the Tea Horse Trail. This ancient city, with its wooden buildings and intricate water canal systems for fire prevention, presents a distinct architectural landscape. Here, the focus shifts to Nashi cuisine, specifically preserved pork and ribs cooked in a fire pit, a tradition deeply ingrained in Nashi culture. The preserved meat, though initially thin, becomes tender and juicy when cooked, offering a comforting and flavorful experience, especially for those who once traveled the tea routes. The Nashi fire pit holds significant cultural importance, treated with utmost respect as a symbol of warmth and prosperity. The meal also includes mountain potato, grilled over charcoal, and a unique hot pot experience with various vegetables and tofu. The tour concludes with Luke recommending the Lost Plate food tours for an authentic and unforgettable experience in China, offering a discount code for viewers.
FAQs (From the traveler's perspective)
- Q: Are the mushrooms in Yunnan really poisonous?
- A: Yes, some wild mushrooms in Yunnan are poisonous, and tragically, people do die from eating them each year. Restaurants take precautions with certain types.
- Q: What was the tracking system for the soup?
- A: The restaurant wrote down the time, how many people were eating, and my phone number on a little tag for the soup, so they know exactly whose is whose in case of an issue.
- Q: What did the tree moss taste like?
- A: It had a very unique, stringy, and slightly crunchy texture, almost like seaweed, but it didn't have much flavor on its own; the seasoning and eggs provided most of the taste.
- Q: What is preserved pork like?
- A: It's ribs that are preserved, so they are very thin. When cooked in soup, they get bigger, become tender, juicy, and have a lot of flavor, though they can be quite salty.
- Q: What is the Nashi fire pit's significance?
- A: It's extremely important to the Nashi people, considered like a god of fire. It's always in the center of the house, and they show it great respect, keeping it clean and tidy.
