Snout & Seek
Snout & Seek
Culinary Cultural Exploration & Discovery
⌘K
Subscribe Sign in
Snout & Seek

The Beginnings of Bao Shao

Photo: The Beginnings of Bao Shao
Local wild greens, green peas, garlic, and chili pepper powder tossed together in a mixing bowl.

One rainy evening, we sought shelter in a Lahu home in Yunnan and were generously invited to dinner. One dish, prepared by the women, was particularly memorable: several local wild greens grilled with chili and garlic inside a leaf parcel. This cooking method, common among many ethnic minorities in Yunnan, is known as “bao shao” (leaf-wrapped grilling). The Lahu, traditionally a hunting people known for tracking tigers, maintain aspects of this lifestyle to this day.

Subscribe to discover and explore!

No spam, no sharing to third party. Only you and me.

Member discussion

More like this

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).