Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Munching with the Miao


liuzhou

Recommended Posts

Catching up now - what an exciting trip!

 

I'd like to know more about the oil tea and how it's made. Is there any actual tea in there, or just oil? Is the mouthfeel greasy at all?

 

 

Link to comment
Share on other sites

6 hours ago, Beebs said:

Catching up now - what an exciting trip!

 

I'd like to know more about the oil tea and how it's made. Is there any actual tea in there, or just oil? Is the mouthfeel greasy at all?

 

 

 

Camellia tree seeds are pressed to make tea seed oil, which is used both as a cooking oil and as the basis for the oil tea. This oil is used to fry regular tea leaves, green or black according to preference. I find black tea is the more common. The fried tea leaves are then used to make tea in the usual manner, by adding hot water and leaving it to steep. Green onions, garlic and salt are usually added. Sometimes, pork offal is cooked in the tea, then discarded.

 

Cooked glutinous rice is dried in the sun then fried in the same tea seed oil which causes it to puff up in a similar manner to popcorn. Peanuts and soybeans are also stir-fried. It is then served as shown above.

 

It is not at all greasy in the mouth.

Edited by liuzhou (log)
  • Like 4

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

  • 5 weeks later...

liuzhou, you may have posted the link somewhere else, but I just found this photo/video gallery about the Miao on bbc.com

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites

1 hour ago, Alex said:

liuzhou, you may have posted the link somewhere else, but I just found this photo/video gallery about the Miao on bbc.com

 

I haven't ever posted the link, but had seen it. Thanks for linking to it again. I have been to Hongxi and  Kaili. They are just over the provincial border from the places I visited in this topic. I should be back in the places up-thread early next month if all goes to plan.

 

The food I showed here was all restaurant food. I should be able to get back to everyone with more home cooking, although it's not so different.

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

  • 5 weeks later...
×
×
  • Create New...