1. Fried tofu with tomatoes and self-made masala. 2. Fried organic brown rice with Yunnan wild aromatic mushrooms, tofu, carrot and chicken. 3. Yunnan Dai-styled beef ( I was so excited when I tasted it before the guests were coming. The ingredients are very complicated this time: garlic that has fermented for two years , wild berry with sour taste, bio Dai pepper with lemon aroma, lemongrass and a whiff of chili powder for the flavor.) 4. Fermented chickpea powder pancake with chanterelles. ( I got the inspiration for the fermentation from my trip to Ethopia in June, 2019) PS: If there are any guests interested in experiencing Qigong, they can feel free to try it with me for fun. I have been practicing regularly since the beginning of 2016, and I find the very subtle energy Qigong imparts me with extremely beneficial. Somehow I believe it has been influencing my cooking too. When you mind becomes quiet, naturally your awareness is expanding and your senses (and taste buds!) become more refined.
I have been living in my second hometown of Jinghong, Xishuangbanna,Yunnan province, China, since 1995. It is located in the golden triangle area of South East Asia. I have been a trekking guide and the owner of a popular backpackers café since 1998, so I gained an exhaustive knowledge of the local Yunnan cuisine, as well as the flora & fauna of my adapted home. Inspired by the abundant sub-tropical vegetation in the area, I slowly developed my own unique cooking style. Most of the times I use my intuition without having a set recipe, and I never cease to be surprised by the mysterious chemical reactions of my own creations. Normally I use very little oil and salt in my food, I just try my best to emphasize the original flavours of all the ingredients of my dishes. I love to share the passion of my cooking with you.
our apartment is located in the city centre, 5 minutes to a big park, 10 minutes to the nature reserve. as if we are living in the countryside.
Homemade creative cuisine