Lotus Zha Cai
This is the famous Lotus Zha Cai. It is made by soaking soybean flour in water and simmering it over low heat. Once it comes to a boil, pickled Yi ethnic vegetable water is added to coagulate it—some use gypsum water, but sour water works best. Finally, washed greens are sprinkled on top, and once the greens are cooked, it’s ready to eat. We often use it to sober up and quench thirst.
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