Shidian Stinky Fermented Soy Bean
Ma'am.
Yes?
Have you finished?
Yeah, they're over there.
Okay.
How much time did you spent on them?
A month.
A whole month.
One takes a day.
Oh.
I made only one per day.
Got it.
So you can make one per day?
Yes.
That's amazing.
Could you teach me sometimes?
Sure, you can come to my house.
Thanks.
Wow, this one is so large.
Do take the large one.
Okay.
Gotta go.
Bye.
See you.
Sir, I'm going home.
See you later.
Sure.
Rinse soybeans
Boil for 6 hours
It's heavy.
Take it slow.
Don't rush.
Cover it while still hot and ferment for 3 days and 4 nights
I can smell its stinky smell.
Isn't it stinky?
Let me see.
They are well fermented now.
Yep.
They ferment well in winter.
Yeah.
Very sticky.
Dry under the sun
Ginger, wild chive roots
Chilies, tsao-ko powder, Sichuan pepper powder
Salt
Soy Bean Paste
Would you like some, Dawang?
Would you like some soy bean paste?
Dry under the sun
Granpa, the salt is just right.
It's not too salty nor too light.
Soy Bean Paste Rice Roll
I'll share with grandma.
Basjoo flower
Dawang.
Let's go. Come on.
Who won?
Definitely me.
You're so lucky.
Do come and join us for lunch, uncle.
Grandpa, don't miss the lunch.
Who can beat me?
No one can beat me.
Good luck.
(I don't know what they were talking about.)
It has nectar inside.
Very sweet.
Boil for 10 minutes
Soak overnight
All dry.
Dried Soy Bean Paste
Strong wine
Sichuan pepper, tsao-ko, star anise, chilies
Salt, ginger
Cold boiled water
Seal to ferment for at least 3 months
Canola oil
Steam for 20 minutes
Shallot, ginger, garlic, aniseed
Dried chilis, Sichuan pepper, chili powder, sugar
Salt, sesame, peanuts, light soy sauce
Oily Fermented Soy Bean
Use more strength.
I'm afraid of hurting your hands.
No, you won't.
This ham is one year old.
Let's burn it first.
I wished to visit Gaoligong again,
but couldn't find the time.
Then you guys came to me today.
Yep.
Though we are all in Yunnan,
but it's not easy for us to visit each other
since there are too many mountains here.
Yep.
For northerners,
we celebrate all holidays with dumplings.
During last Mid-Autumn Festival,
we cut some ham
and made dumplings with it.
We came to love it
and always wondered when we could make dumplings again.
Let it boil in water.
Please sit by the fire and keep warm.
They have to be roasted slowly over charcoal fire.
You guys eat roasted food often
in the mountains, do you?
Nope. Roasting
uses too much charcoal.
How about firewood?
They can do during the dry seasons.
But not in the rainy season.
Oops, the fermented soy bean cake
is a bit burnt.
Done. Take your time.
I'll cook other dishes.
Sure.
It smells so good.
Let me have a try while Apen is away.
It's so good.
And sweet.
Shidian Natto (Fermented Soy Bean Sauce)
Ginger, wine, salt
Apen.
Yes?
The soy bean cake is ready.
Coming.
All done?
Yes.
Burmese cilantro
Ruxue, do you smell the fragrance?
I smelled it when we were roasted them.
She sneakily tried one just then.
Salt
Pounded Cowpea with Soy Bean Paste
Let's stir-fry some basjoo flowers
then the meal is ready.
Sure.
Are you hungry?
A bit.
Fermented soy bean sauce
Stir-Fried Basjoo Flowers with Fermented Soy Bean Sauce
Stir-Fried Basjoo Cores with Oily Fermented Soy Bean
Let's go and eat first.
The fish needs some more time.
Let's go.
Grandpa, meal is ready.
Coming.
Come on, Ahao.
Coming.
Do visit us often.
Sure.
Have a try.
Our homemade ham.
Here.
Thanks.
Have a try.
Here's for you.
Thanks.
Wow, it's so big.
I cut them into big slices.
The basjoo flowers are good.
Very good.
Have some basjoo cores.
Help yourselves to the dishes.
Thanks.
I forgot we still have a fish.
I'll go get it.
Steamed Fish with Oily Fermented Soy Bean Paste
So many dishes.
Help yourselves.
The fish is very good.
Yep.
Very taste.
So are the basjoo flowers.
Very good indeed.
The one from Gaoligong seems to be tenderer.
Yeah, this is good.
Eat slowly.
Don't swallow so fast.
Sit. Be good.
Enjoy yourselves. I've cooked too many dishes today.
Do come to visit us
during the holidays.
Do come and eat with us.
You're so kind.
Wrap to take it back with you.
Thanks.
How big it is.
Wrap it like this.
It's so heavy.
The ham you gave us last year
was also very big.
But then I found out
that you guys have ham as well.
I also prepared a bottle of fermented soy bean sauce.
Thanks.
I'll walk you down there.
Dawang wanted to go with you.
Welcome.
Take care.
Bye!
See you, take care.
Bye-bye.