Fried Dragonflies

Fried Dragonflies

　　Fried dragonflies are a specialty dish of ethnic minorities in Yunnan. Not only are they favored by the Hani people, but the Zhuang and Buyi also enjoy eating and are skilled at catching them. In the valley areas where the Buyi live, thick stands of nan bamboo thrive. When the tips of the bamboo turn yellow, it’s time to split open the stems and harvest the insects inside.

　　The raw bamboo worms might seem a bit creepy — long, white, and leggy, similar to silkworms but just a bit smaller. Once fried, I tried one, and it was crispy, fragrant, and delicious. A whole plate was devoured in no time. Everyone with me agreed that these insects are a delicious gift from nature, reminiscent of the crispy pork cracklings we make at home, but a hundred times more flavorful.

　　These dragonflies are a type of aquatic dragonfly, collected directly from farmers by Yunnan restaurants, then packaged and refrigerated for use. “Colorful Clouds Over the South” imports them by air from Yunnan every week. The cooking method is fairly simple: place the dragonflies in a well-seasoned pot of hot oil and fry for just a few minutes. However, getting the timing just right is key to achieving the best flavor. When the fried dragonflies were served, I took a small bite — the taste was truly excellent, that savory aroma lingering on the lips and tongue for quite a while.