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In some parts of Yunnan, people don’t eat the new leaves, the heart, or the tender flowers of leeks. Instead, they eat the seeds that come after the flowers bloom. These seeds carry the spicy and aromatic flavour of leeks, with a hint of sweetness. When pickled with chili, Sichuan pepper, and other seasonings, they become a type of preserved vegetable with a unique flavor in Yunnan's pickled spicy seasonings. The tangy and sweet taste pairs well with any dish, making it fresh and appetizing. The greatest charm of Yunnan's pickled spicy seasonings lies in the fact that each one has its own distinctive flavor, irreplaceable by others.
Hello, everyone! I am Dianxi Xiaoge, a Yunnan native. If you enjoy my videos, please keep subscribing to my channel. I'll continue to share my life and Yunnan-styled food in my uploads. Wish you have a happy life and enjoy tasty food every day
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