Cooking South of the Clouds: Recipes and stories from China’s Yunnan province

Kyle Books, 2018

Publisher Description

From the famed Crossing the Bridge Noodles to dishes like spiced chicken grilled in banana leaves, Cooking South of the Clouds will introduce cooks to a side of Chinese cooking still relatively unknown outside of the country itself.

China’s Yunnan Province is the most geographically, biologically and ethnically diverse region in China.Stretching from the Himalayan plateau to the subtropics, the province is home to thousands of species of plants and animals as well as twenty-four of China’s minority groups. As a result, Yunnan is one of the most culinary interesting and delicious places on earth, with a wide variety of cuisines and flavours all packed into one small province. Each chapter in the book covers a different area featuring its classic recipes such as Tibetan momo dumplings from the north, grilled chicken with chillies and fresh herbs and the famed ’crossing-the-bridge’ noodles from the south, fried rice with ham, potatoes, and peas from the east and roasted eggplant salad with tomatoes and herbs from the west, near the Burmese border.

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Recipes

Central Yunnan

Kunming-Style Cold Noodle Salad
- Mushrooms Preserved in Oil
Maitake Mushrooms with Dried Chillies
Fried Rice with Ham, Potatoes and Peas
Grandma’s Potatoes
Pea Greens Soup
Yunnan Grilled Cheese Slices with Ham
- Vegetarian Grilled Cheese Slices
Purple Sweet Potato Pancakes
Steam Pot Chicken with Ginger and Goji Berries
Yunnan Rice Cakes Stir-Fried with Ham and Chives
Dali-Style Yellow Stewed Chicken
Dali-Style Cucumber with Vinegar and Chilli Sauce
Red-Cooked Beef Two Ways
- Red-Cooked Beef
- Cold Beef with Coriander, Chillies and Vinegar
- Stir-Fried Red-Cooked Beef with Garlic, Chillies, and Spring Onions
Sugar-Coated Deep-Fried Peanuts
Hui Beef and Vegetable Soup
White Beans Stir-Fried with Pickles
Yi-Style Squash with Black Cardamom
Kunming-Style Barbecue
Grilled Aubergine Stuffed with Spiced Pork
Stuffed Lotus Root with Shao Kao Spices
Home-Style Sweet and Sour Pork Ribs
Home-Style Stir-Fried Pork with Garlic Chives
Pork with Garlic Scapes and Sichuan Peppercorn Oil
Stir-Fried Fern Shoots and Broad Beans
Clay Pot Noodle Soup
Stir-Fried Beef with Pickled Greens and Garlic Chives
Lotus Root with Pickles

Northern Yunnan

Meat-Filled Momos
Vegetable Momos
Fried Bread Stuffed with Curried Meat
Fried Beef with Fresh Lettuce
Stir-Fried Shiitakes with Chillies and Sichuan Peppercorns
Potato Pancake with Chilli Powder
Oyster Mushrooms with Sichuan Peppercorn Oil
Stir-Fried Chrysanthemum Greens with Chilli
- Amaranth Greens Variation
Chicken and Chestnut Soup
Northern-Style Cucumbers with Vinegar and Chilli
Lijiang ‘Baba’ Filled Flatbreads
- Beef Filling
- Ham Filling
- Sweet Nut and Sesame Filling
Tibetan Noodle Soup
Naxi Sandwich
Stir-Fried Sausage with Sichuan Peppercorn
Aubergine with Garlic and Chillies
Dried Mushroom Salad

Southern Yunnan

Dai Grilled Chicken with Herbs
Dai Pineapple Rice
Green Papaya Salad
- Celtuce Variation
Tilapia Stuffed with Herbs and Chillies
Fried Squash Leaves
Fried Aubergine Slices
Chicken Grilled in Banana Leaf
Poached Pork with Herbs
Dai Cucumber Salad with Herbs and Peanuts
Mashed Aubergine with Herbs and Chillies
Fish Stuffed with Spice Paste
Crunchy Aubergine Salad
Crossing the Bridge Rice Noodles
Stewed Beef and Bamboo Shoots with Fresh Mint
Stir-Fried Beef with Mint
Courgette Flowers Two Ways
- Courgette Flower Soup
- Simple Stir-Fried Courgette Flowers
Raw Vegetables with Charred Tomato-Chilli Sauce
Beef Noodle Soup
Boiled Squash Greens
Dai-Flavour Pea Curd with Vinegar and Coriander