Nali native brings 'genuine' Yunnan cuisine to food lovers in Beijing
By Qi Zhai | China Daily | Updated: 2010-08-19 10:14
Yunnan ingredients
Lemon:
In real Yunnan cuisine, the sour flavor comes from lemons, not vinegar. Not just any lemon will do. Zhang uses Yunnan lemons and when air shipments aren't available, he buys imported lemons from Beijing markets. He says their taste is well worth the hefty premium (18 yuan per kilo, compared with 5 yuan per kilo for regular lemons).Lemongrass: This herb is what gives the signature grilled fish its intoxicating flavor. The grass is wrapped around the fish and held in place with bamboo sticks wrapped around. After the grilling, the smoky black herbs are removed, so diners only see the enticing white flesh of tenderly cooked fish.
Flowers: Petals are not just for looking, they're also for eating. Instead of plain white rice, Dianke Dianlai serves tricolored rice, dyed with real flowers. In the future, Zhang also hopes to brew "lemongrass flower tea", which combines the herb with six kinds of flowers and is traditionally served to important guests at Dai tribe weddings.
