Quick-pickled banana stem hearts
Known as "Alo Oqie" in the Hani language. To prepare, finely chop the tender stems of wild bananas, mix with an appropriate amount of salt and porridge until well combined, then place in a clay jar to pickle for 1–2 days before serving. This dish has a sour taste, similar to quick-pickled vegetables, but with the unique flavor of wild greens. (Xishuangbanna)
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