South-west Chinese cuisine
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The underrated cuisine of south-western China lies somewhere between the delicate flavours of Cantonese and the kick of Sichuan spice. It is simple and rustic cooking, often spicy and a little sour.
The southerly province of Yunnan has a tropical climate, with good agriculture year round and a profusion of mushrooms in the hills and forests. To the east, the relatively poor regions of Guizhou and Guangxi are known for their famine cuisine, especially among the minority tribes.
• Beer fish
• Steamed chicken with mushrooms
• Steamed stuffed tofu
Staple ingredients
The food is often simple and peasant-style, so rice and noodles are common. Beef is rarely eaten, as cows are seen as too valuable for working the land. Yunnan grows plenty of fresh vegetables, lotus roots, bamboo shoots and exotic fruits. Unusually for China, it is also famous for its milk products, and Yunnan ham.
Cooking style
The sweet and sour dishes of Cantonese cuisine are combined with the more rustic cooking of the Yao and Zhuang minorities. Expect spicy hotpots and sour broths.
Eating dog
The locals of Guangxi are rather partial to dog meat, which is considered to be 'warming' and a cure for male impotence.
Regional dishes
Try some recipes• Beer fish
• Steamed chicken with mushrooms
• Steamed stuffed tofu
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