Snout & Seek
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Fermented vegetables in glass jars

One difference we noticed in Yunnan compared with Sichuan is how fermented condiments show up in everyday cooking.
Fermented vegetables in glass jars

One difference we noticed in Yunnan compared with Sichuan is how fermented condiments show up in everyday cooking. They’re simply not used as widely as they are in Sichuan. With such an abundance of ingredients, people in Yunnan often lean into freshness and season with the broad range of local herbs and spices available to them. Fermentation still exists, but it isn’t always essential as a primary way to preserve vegetables.

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Sunshine over red coffee cherries

Sunshine over red coffee cherries

Even in January, Yunnan can feel bright and sunlit.
The basket used to collect coffee cherries

The basket used to collect coffee cherries

During harvest season, workers use baskets like this to pick ripe cherries before they over-ripen and darken.
Coffee cherries at different stages of sun-drying

Coffee cherries at different stages of sun-drying

Coffee processing is highly labor-intensive.
Local coffee farmers are benefiting from growing coffee

Local coffee farmers are benefiting from growing coffee

Compared with tea, coffee is still a relatively new crop here, but more farmers in Yunnan are beginning to see real returns from planting coffee trees.
Sun-drying coffee fruit on the ground in Yunnan

Sun-drying coffee fruit on the ground in Yunnan

Yunnan’s plateau climate makes it a great place for coffee processing.
Separating Pu’er tea leaves for brewing

Separating Pu’er tea leaves for brewing

Unlike many loose-leaf teas in other regions of China, Pu’er is often pressed into a tight “puck” (cake).