Pound river shrimp with garlic mortar
This dish is a local ethnic dish. The ethnic minorities in Pu'er like to pound everything in a garlic mortar and eat it, including bamboo shoots, eggplants, beans, river shrimps, etc., and even small crabs from mountain streams. Not to mention that these things are very delicious when paired with some wild seasonings from the mountains and pounded with a garlic mortar. The rice is also destroyed very quickly. This pounded river shrimp dish is particularly spicy, fresh and sweet, with no fishy smell at all, and is especially delicious with glutinous rice. The ingredient used in this dish, wild leeks, is called Yunnanese Yunnanese, also known as large leeks and wild leeks. It looks like a garlic sprout, and its leaves, stems, flowers, and roots are all edible. The wild leek moss tastes like a leek. But it is fatter, tenderer and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an indispensable ingredient in making various ethnic dishes in Yunnan. The scientific name of wild coriander is Echinacea, and it is called Awa coriander in Yunnan. It is an indispensable seasoning for making Wa dishes, so it is called Awa coriander.
Chinese cuisine
Yunnan cuisine
