02x02 - Nan Piě

[bunniefuu]

Just like dazzling magic,

what seems like random combinations

comes from a unique natural landscape

where a different understanding of food
is hidden.

In the search for natural flavors,

the people in Yunnan
have always been bold and thoughtful.


Ingredients that grow naturally
only require simple preparations


to present the fresh authentic
hot and sour flavor of Dehong.


Nearly ethnic groups settled
in the southwestern border of China.

Your
Nanpie
is here.

The combination of different ingredients
and spices into a cold dish

is called
"Nanpie"
in the Dai dialect.

It has a soft texture,

but with a very strong taste.

The creation of
Nanpie
cannot be separated from a simple tool.

In Dehong, a set of pounding tools
is a must for every household.

POUNDED SOUR PAPAYA
Mix all the ingredients and pound them.

The method seems monotonous,

but various combinations bring about
infinite possibilities for
Nanpies.
POUNDED BURNT RICE
YUNNAN MANGSHI, MANGLI VILLAGE

At a Dai Tribe village
in Dehong's southeastern part,


Feng Hanleng is preparing dinner
for her son,

who's about to go to a faraway place.

The green fruit in the field
is called black nightshade.

The locals call it "little bitter fruit."

They look round and cute on the outside,
but the taste is utterly vicious.


Black nightshade contains
a large number of alkaloids.


Eating it directly would give
a burning sensation in your mouth.

YUNNAN MANGSHI, LAZHANG VILLAGE

While Feng Hanleng is preparing
Black Nightshade
Nanpie,

the neighboring village
is having a gathering.

On September of the Dai Calendar,

the senior citizens would gather together

to meditate on the past
and pray for the future.

The morning gathering has just ended

and Mie Yuewangbao's household
became very lively.

MIE YUEWANGBAO

Time seems to stand still
for life in the villages.


Regardless if it's the way of living
or eating habits,

the traditions from the past live on.

Having completed work at noontime,

Mie Yuewangbao plans
to make her specialty dish


to cool everyone down
and increase their appetites.


The tree tomatoes usually grow in
tropical areas with high altitude in Asia.

They're small with a strong outer skin.

It's sour and juicy.

It's a close relative of tomatoes.

Dehong's winter has a daily average
temperature of almost degrees Celsius.


It's easier for people
to obtain richer food.


Dwarf snakehead is from the waters
in the China-Burma border.

It's meaty with little bones.

It's the top choice in making Fish
Nanpie.

The ingredients are ready.

But in order to bring out the best flavor,
they need to perform one more step.


Embers from the stove are about to
transform the flavor of tree tomatoes.


Under the heat, something amazing
is about to happen.

With degrees Celsius of heat,

the water vapor in the tree tomatoes
keeps expanding

and breaks open the skin.

After coming out of the stove, the skin
of tree tomatoes can be easily peeled.


The flesh presents a bright and
enticing color that's almost transparent,

but it preserves the chewy texture.

Tabasco pepper, garlic slices,
and tea tree leaves make their debut.

The party is about to start.

Speed pounding greatly minimizes
the amount of air that goes into the food


and preserves the original flavor
of the tree tomatoes and spices.

It's delicious.

Tree tomatoes which are rich in Pectin
become soft and smooth after pounding.


Its refreshingly sour flavor
is the most amazing among all the spices.

For many years,

the flavor of tree tomatoes
have already been etched


in the taste buds
of the Lazhang village elders.

Even with the passage of time,

the flavor has remained the same.

Mo Yuewangbao's lunch
still needs some time to prepare.

MO YUEWANGBAO
After grilling for minutes,

the surface of the dwarf snakehead
becomes crispy.

The flavors in the fish consolidate

and exude a rich grilled flavor.

Remove the bones

and obtain the most succulent
fish belly, then pound it.


The simple pounding process
slowly softens the meat of the fish.


However, Mo Yuewangbao
has higher expectations of the taste.


Slowly apply force in one direction
against the inner wall of the mortar.


Air keeps going into the meat
and makes it soft and puffy.


Grinding the meat slowly changes
the flavor of the Fish
Nanpie.

The sharp spices fill our nasal passages.

Then, comes the richness
of the oils in the meat.


Both of them complement each other
and result in a complex flavor.

One hour is required to make Fish
Nanpie.

This dish will only be served in homes
in between harvest seasons.

YUNNAN DEHONG, MANGLI VILLAGE
Cooking is the art of the time.

Some like it slow, some like it fast.

For Black Nightshade,

it only requires ten minutes
and you'll get a surprise.

Boil them in high heat.

The bitterness will be reduced
and the outer skin becomes soft.


At this time, the Black Nightshade
is in the best condition to be pounded.

To neutralize the bitterness,

among the numerous spices
in Feng Hanleng's backyard,


she chose Japanese catnip,
which has a citrus fragrance,


and tea tree leaves
which have a refreshing mint taste.

After a simple pounding process,

the skin, flesh, and seeds
of the Black Nightshade are separated

and form a complex taste

that has the upper hand
among the many spices.

BLACK NIGHTSHADE
NANPIE

It's easy and quick to make.

It will spice up your taste buds
once you've tried it.

Black Nightshade
Nanpie

is one of the most unique flavors
in this Dai Tribe in Mangli Village.


And only the residents here
can best understand its beauty.


The easily accessible wild ingredients
become simple dishes.


The simple wisdom in ordinary life
inside humid and hot huts


becomes a fresh and distinct flavor
that stimulates your palette.