Grasshopper Pickled in Sauce

Grasshopper Pickled in Sauce

　　On autumn nights after the rice harvest, it’s a great time to catch grasshoppers by flashlight or torch in the fields — they quietly sleep on rice stubble or grass. Grasshoppers are pests that feed exclusively on tender green rice leaves, and by harvest season, they’ve grown plump. After catching them, boil them in hot water for three to five minutes, then scoop them out with a bamboo basket and let them dry. Rub off their wings and legs by hand. Sprinkle an appropriate amount of salt, chili powder, Sichuan peppercorn, fried soybean powder, and a few drops of liquor, gently mix well, and marinate in a jar. In two to three weeks, you’ll have fragrant and tender Hani-style grasshopper pickled in sauce. Milkcap Mushroom Pickled in Sauce 　　　After several autumn rains, yellowish-red milkcap mushrooms appear frequently. For the best milkcap mushroom pickled in sauce, it's ideal to use those freshly picked on the same day, before their caps have fully opened. 　　　Twist off the muddy stems, soak them thoroughly in clean water, and rinse well. Boil water, add the milkcap mushrooms, cook until done, then scoop them out with a bamboo basket and let them dry until no more water can be squeezed out. Sprinkle an appropriate amount of salt, chili, Sichuan peppercorn, fried soybean powder, fennel seeds, tsao-ko powder, and a few drops of liquor, mix well, and pack tightly into a clay jar. In two to three weeks, they’re ready to eat anytime — steamed or deep-fried, raw or in soup — with a balanced acidity that stimulates the appetite and refreshes the mouth. (Xishuangbanna)