02x04 - Lacquer Seed Oil

[bunniefuu]

Mankind's exploration of food

has always been the process
of survival of the fittest.

However, some dietary preferences

and the resulting habits of life

are preserved between
the high mountains by chance.

In southwestern Yunnan,

a steep landscape is formed
by the high mountains

with the Nu River Canyon in the middle.

In the precipitous mountains,

almost no land
is available for cultivation.


This happens to be where one of the oldest
economic tree species grows in China,

the lacquer tree.

Its wood is firm and solid.

Sap secreted from its trunk
is a good natural coating material.

To the residents of the Nu River region,

the lacquer tree
has another important part.


Without any protective gear,
after only half a minute,


Xiao Li has already climbed
nearly meters above the ground.


His target is the bunches
of lacquer tree fruits.


Inside these fruits,
edible oil content is close to percent.

Back when transportation was inconvenient,

this was practically the only source
of vegetable oil for the locals.


However, eating oil from lacquer
is also a risk at times.


Lacquer fruits contain anacardic acid
that may cause skin irritation.


However, the people of the Nu River
slowly become desensitized to it


and found a way
to control lacquer seed oils.


With the aid of machines,
pound lacquer fruits into powder.

Add water and stir fry it.

The heat makes most of the allergens
in the lacquer fruit evaporate.


The oil is more easily separated
from the flesh of the fruits.

This modified bucket hides a secret.

Under the laws of physics,

the jack magnifies the labor power
many folds.

Under the weight of over , kilograms,

the lacquer fruits' cellular walls burst

and brown oil slowly seeps out.

The lacquer seed oil contains
a lot of natural edible wax.


It will gradually solidify in temperature
under degrees Celsius

and can be stored for one year.

Because it solidifies
in such low temperature,


lacquer seed oil is only usually used
for cooking stewed dishes.

Cooked with eggs,

the oil infiltrates,
making the taste fresh and gentle.

With porridge, it's fragrant and smooth.

When suckling pig is stewed in the oil,

the rich oil comes with
a light and unique aroma.

This is the flavor from Nu River Canyon.

After new lacquer seed oil
is extracted every year,


Xiao Li will make a dish of wild delicacy
to please his family's taste buds.


Roast free-range mountain chicken
that's eight months old on an open fire.


The chicken skin is fragrantly burnt,
but it's still juicy on the inside.

Its aroma can be sensed everywhere.

For the locals,
native chickens taste pure.


It can best present lacquer seed oil
in its original flavor


to absorb it and merge them together
to form a new flavor.


Freshly extracted lacquer seed oil
has the strongest flavor.


Under high heat, it gives off
an indescribably rich aroma.

Stir-fried in high heat,

amino acids in the chicken
react with sugars

and form a burnt aroma.

No spices are required.

Only a little salt is needed
to heighten the taste.


When the fragrant aroma fills the room,
add water and simmer it.


The chicken releases soluble amino acids
and nucleotides.

The fresh aroma is multiplied.

November is a season
to harvest lacquer fruits.


Harvesting lacquer seed oil is
the livelihood of Gudang Village people.

The neighbors just got off work.

The lacquered chicken in Xiao Li's home
has been simmering for half an hour.


The firm chicken meat
absorbed the salty and rich sauce.


The unique botanical aroma of lacquer seed
oil that's gentle and long-lasting

fills our noses.
LACQUERED CHICKEN

Even though lacquer seed oil
can be stored for one year,


the chance to taste
freshly made lacquer seed oil

is only ten days every year.

Nu River people who know how to enjoy it
want to get the best ingredients

and pair them with lacquer seed oil.

Pu Ahde is already searching
in the mountains for the entire morning.


The ingredient he wants
is hidden deep in the forest.

Native bee pupa.

It was one of the few sources of protein

for families in the mountains
in the age when materials were scarce.


Now, it has become a wild delicacy
besides the daily three main meals.

WHITE LACQUER SEED OIL
To Pu Ahde,

lacquer seed oil extracted
semi-mechanically under high heat

is only at a beginner level.

Black lacquer seed oil extracted manually
under low heat

with a rich flavor due to its purity

is the best ingredient
to complement the native bee pupa.


Use hot lacquer seed oil to fry
the native bee pupa until golden brown.


The heat aided the production
of aromatic substances,


but one more thing
is required to completely trigger

its fresh and tasty flavor.

Add a huge amount of rice wine.

This is a cooking method only used
in Yunnan's Nu River region.

In the Nu dialect, it's called
"Xiala."

"Xia"
means meat.

"La"
means liquor.

You can change the type of meat,

but lacquer seed oil and liquor
are never-changing side ingredients.

Only five minutes is required

and every crispy native bee pupa

is filled with the gentle
and sweet rice wine.

The low alcohol content in rice wine

further increased the aroma
of lacquer seed oil and native bee pupa

and helped produce flavorful substances

that made the aroma stronger.
FRIED NATIVE BEE PUPA WITH WINE
Let us
have a toast.
It's not easy to find a hive
with native bee pupa.

Drinking wine with bee pupa

gives a smooth and chewy texture.

Lacquer seed oil has a unique
and intense aroma.


Combined with
these wild mountain ingredients,

it transformed into

the highest specification of
lacquer seed oil food in Nu River Canyon.

In the mountains,

people have gone from adapting to
lacquer seed oil to have a craving for it.


This is an example of mankind's
environmental adaptation for survival.


Now, this food derived from
the needs of survival

has spread beyond the canyon

and become a taste of delicacy
for the non-locals.