Food of the Hani Ethnic Minority in Yunnan

The Hani people (哈尼族) are an ancient mountain farming ethnic group in Yunnan Province. They are known for their ability to cultivate terraced fields, grow rice, plant corn, gather wild vegetables, and fish in the rivers. Through these practices, they have developed a rich and diverse culinary culture. Have you ever tried these Hani delicacies?

Snails with Taro Greens (螺蛳煮芋菜)

The snails from the Hani terraced fields are a premium ingredient, and the wild taro (水滴芋) that grows nearby is equally prized for its natural flavor. When these two ingredients come together, the result is an extraordinary dish.

To prepare, clean the snails, remove the tail, and stir-fry with oil and salt for 10–20 minutes. Set aside. Then, stir-fry dry chili peppers (煳辣椒) and Sichuan peppercorns (花椒) in oil. Add the snails and stir-fry for 1-2 minutes before adding water. Once the water boils, add the taro greens and simmer. Season with local peppers (地椒) before serving.

Stewed Eel (炖鳝鱼)

Wild eels from the rice fields are stewed with garlic, ginger, Sichuan pepper, local peppers (地椒), tsaoko powder (草果粉), and pork lard. Salt and chili peppers are added to taste. The simpler the cooking method, the more it enhances the high-quality ingredients. A few mint leaves garnish the dish.

To eat the eel, take a bite from just under the head, then skillfully strip the meat from both sides. For experienced diners, the two strips of meat come off cleanly, leaving behind the flavorful eel blood to enjoy. The organs are discarded.

Green Bean and Shredded Cucumber Salad (青豆拌黄瓜丝)

This refreshing dish is perfect for summer, providing a cooling visual and taste. Despite the name, the “green beans” used are actually soybeans for making tofu. Crushed soybeans are mixed with shredded cucumber, and seasoned with a pinch of salt for a simple yet delightful dish.

Hani Glass Meat (哈尼玻璃肉)

(Fat Pork Glass Meat: 肥肉制作的玻璃肉)
“Glass Meat” refers to the transparency of the finished dish, resembling glass. It’s traditionally made from pork belly or fat pork. The pork is cut into strips, salted, and seasoned with Sichuan pepper and chili, then smoked over the Hani’s perpetual fire pit.

(Pork Belly Glass Meat: 五花肉制作的玻璃肉)
The cooked “glass meat” is typically boiled, sliced, and served with a dipping sauce made from millet chili (小米辣) and soy sauce. Its rich flavor and translucent texture make it a great accompaniment to rice.

Dyed Sticky Rice (染糯米)

The Hani people use yellow myrsine (密蒙花) and purple indigo (紫蓝草) to dye white sticky rice, creating a visually appealing dish when paired with salted duck eggs. The dyes not only add color but also have medicinal properties beneficial to health.

Yellow Myrsine:
Known for clearing heat, reducing dampness, and improving vision, the entire plant is used medicinally. The flowers can also be used as a yellow food dye.

Purple Indigo:
This herb contains compounds like flavonoids and is used to treat colds, fevers, and throat infections. It can also dye sticky rice purple, providing health benefits when consumed regularly.

Egg with Chive Bulb (藠头煎蛋)

Chive bulbs (藠头) are a prized ingredient, known for their large size, tender texture, and flavorful juice. The bulbs are crushed and mixed with beaten eggs, then fried into a pancake and seasoned with salt. For those who enjoy stronger flavors, chili can be added.

This dish, both sweet and savory, is a popular meal accompaniment. Hani people also prepare a similar dish with piantse (苤菜), known locally as “Hani leeks.”

Baiwang (白旺)

Baiwang is a dish made with duck blood. Lean pork is stir-fried and mixed with crushed peanuts and minced piantse root (苤菜根). For a richer flavor, duck neck and wings can replace pork. After combining the ingredients with fresh Sichuan pepper, duck blood is quickly stirred in, followed by salt. The dish is symbolically heated by placing a glowing charcoal on top, blending the flavors of pork, peanuts, Sichuan pepper, and duck blood.

Terraced Field Fish (梯田鱼)

Similar to stewed eel, this dish uses fish cleaned and steamed with garlic, ginger, fresh Sichuan pepper, lard, and salt. Mint and millet chili serve as both garnish and seasoning. The tender fish can be eaten directly or dipped in a flavorful sauce.

White Ginseng Steamed Egg (白参炖蛋)

White ginseng (裂褶菌), with its sweet, neutral properties, is known for its anti-cancer benefits. Combined with eggs, the dish nourishes the blood, calms the mind, and moistens dryness. The ginseng is crushed and steamed with salt, Sichuan pepper, tsaoko powder, and lard for extra tenderness.

Boiled Bitter Bamboo Shoots (煮苦笋)

Wild bitter bamboo shoots, rich in fiber, vitamins, and amino acids, are boiled after peeling. After cooking, they can be torn into small pieces and served with a dipping sauce made from chili, salt, and Hani fermented soybeans (哈尼豆豉). The simple preparation preserves the shoots’ natural flavor.

Stir-fried Dried Bamboo Shoots (炒干笋)

Dried bamboo shoots, preserved by steaming and drying, are stir-fried with chives and seasoned with salt for a quick, flavorful dish.

Stir-fried Bamboo Shoots with Hani Fermented Soybeans (哈尼豆豉炒竹笋)

Hani fermented soybeans, also known as “Hani MSG,” hold a sacred place in their cuisine. Made from soybeans grown on the terraced field embankments, the fermented soybeans are dried in the sun and used in many dishes. Stir-fried with bamboo shoots, garlic, and seasonings, the dish offers a rich, earthy flavor.

Stir-fried Water Ferns (炒水蕨菜)

A seasonal wild vegetable, water ferns (水蕨菜) are stir-fried with oil, dried chili, and garlic. This simple dish is seasoned with salt and reflects the abundance of wild greens in Hani cuisine.

Salted Duck Eggs (咸鸭蛋)

Locally raised ducks provide high-quality eggs that are salted and boiled. These eggs, often paired with red rice, are as visually appealing as they are delicious.

Tofu Balls (豆腐圆子)

A common dish during birthdays and festivals, tofu balls symbolize unity. Ground pork is mixed with tofu, seasoned with salt, MSG, and tsaoko powder, and shaped into large balls. These are steamed on banana leaves to prevent sticking. The cooked tofu balls, garnished with green onions, make for a hearty and satisfying dish.

Dried Duck (干鸭)

The preparation of dried duck is relatively simple. The duck meat is boiled with salt and cao guo (草果, a type of black cardamom) and then cut into pieces. For those who prefer a light flavor, eating it as is can be quite enjoyable.

However, on the table, there is often a bowl of Hani dipping sauce (哈尼蘸水), which is considered a perfect match for dried duck. The importance of this sauce is truly felt when paired with the duck.

Dried Duck with Raw Duck Blood (干鸭生血)

When the duck is slaughtered, its blood is collected and mixed with roasted peanuts, yu xing cao (鱼腥草, a type of herb known for its fishy smell), small hot peppers, Sichuan pepper powder, pian cai (苤菜, a type of local vegetable), salt, and MSG. This dish is known as dried duck with raw duck blood.

Smoked Pig Feet (猪脚)

The key to making delicious smoked pig feet is to first marinate the halved pig feet with Sichuan pepper, salt, and chili, and then smoke them. Despite their exaggerated appearance in the market, the flavor is undeniable.

Once the pig feet are boiled and cut into pieces, they are ready to be served. Like dried duck, they are often paired with Hani dipping sauce (哈尼蘸水), which brings out the best in their taste.

Cold Mixed Bee Larvae (凉拌蜂儿)

Bee larvae, including those from hu feng (胡蜂, hornets), huang feng (黄蜂, yellow wasps), hei feng (黑蜂, black bees), and tu feng (土蜂, wild bees), are rich in nutrients and have a unique crispy, tender flavor. They are considered a pure, natural delicacy.

In this dish, bee larvae are boiled and then mixed with chopped pian cai (苤菜), green chilies, salt, and MSG. The special flavor of pian cai complements the crispness of the larvae, making it a great dish to accompany alcohol.

Cold Mixed Lean Pork with Pian Cai (苤菜拌瘦肉)

Pian cai (苤菜), also known as da xie cai (大薤菜) or wild garlic, is called “Hani garlic” by the Hani people. Its shape resembles garlic chives, and all parts—leaves, stems, flowers, and roots—are edible. It has a similar taste to garlic chives but is more tender and flavorful.

For this dish, high-quality lean pork is boiled and chopped into fine pieces, then mixed with chopped pian cai (苤菜), salt, and MSG. The dish is flavorful and garnished with small red chilies for decoration.

Sticky Rice Cake (糯米粑粑)

Sticky rice cake, known as “Huo Nuo A Ba” (耠糯阿把) in the Hani language, is a festive food that is sticky and fragrant. It is one of the essential gifts exchanged among friends and relatives during holidays.

The preparation involves soaking sticky rice in water for seven to eight hours, then steaming it. The steamed sticky rice is pounded in a special tool until fine and formed into round cakes, which are wrapped in banana leaves. The process is repeated until all the sticky rice is used. These cakes can be stored for later use.

Black Sticky Rice (黑糯米)

Also known as purple rice (紫米), black sticky rice is a special variety of rice grown in small quantities in Sichuan, Guizhou, and Yunnan. It is highly valued for its fragrance and stickiness. The preparation method for black sticky rice cake is the same as that of white sticky rice cake.

Cold Mixed Konjac (魔芋凉拌)

To make Hani konjac (哈尼魔芋), the key ingredient is the ash leftover from burning wood. High-quality homegrown konjac is ground into a paste and mixed with the ash to form small clumps, which are boiled, washed, and boiled again to shape the konjac.

When making cold mixed konjac, it should be torn by hand into small pieces rather than cut with a knife. The konjac is then mixed with cilantro, garlic, chili, and salt. Some local people also add pickled vegetables and ginger for extra flavor.

Dried Vegetables in Porridge (干巴菜煮稀饭)

Ganba Cai (干巴菜) is dried green vegetables. Before cooking, they are soaked in water and briefly boiled, then washed before being added to porridge, usually chicken broth. The result is a fresh, flavorful dish.

Porridge Cooked with Fig Leaves (无花果叶煮稀饭)

Fig leaves are believed to cure hemorrhoids, infections, and heart pain. The Hani people use fig leaves to cook porridge, which is both delicious and beneficial to health.

Blood Sausage (血肠)

Blood sausage is made by mixing fresh pig’s blood with sticky rice, salt, cao guo (草果), pork fat, and stuffing it into cleaned pig intestines. It is then steamed. Some variations of blood sausage also include lean pork.

The blood sausage is sliced and often served with dried shredded pork, making for a visually appealing dish that is rich in flavor.

Grilled Pork Jerky with Ginger (猪肉干巴磕姜)

Hani pork jerky is not air-dried but fire-roasted. Lean pork is marinated with salt, Sichuan pepper, and chili before being grilled over a fire.

To make grilled pork jerky with ginger, the jerky is sliced into small pieces and stir-fried. The jerky is then “pounded” with ginger and mixed with chili and garlic, creating a spicy and aromatic dish.

Wheat Flour Dumplings (麦子坨)

These dumplings are made by mixing wheat flour and sticky rice flour with a bit of sugar, forming small clumps, and then steaming them.

Cold Mixed Eggs with Ginger (生姜拌蛋)

Boiled eggs are peeled and broken into pieces by hand. Ginger is then pounded and mixed with the eggs, along with cilantro, salt, chili, and MSG, to create a flavorful cold dish.