[ 鲭鱼 棕榈心 芜菁苗 高山黄瓜 喃咪酱 胡麻 ]
[ Saba Fish Heart of Palm. Baby Turnips. Mountain Cucumber. Yunnan Salsa , Sesame]
彩云之南，版纳傣族地界与东南亚饮食文化相通。杵臼是制作当地众多类别味型的必要工具；一次次的冲杵像魔法一样把不同味道的食材香料归为一统，形成滇南地区独特的蘸水文化。绿色的喃咪酱综合了以香柳叶，荆芥，与树番茄的交织融合更加融合各种有机蔬菜的清爽味道。鲭鱼醋渍过后微微的酸不仅解腻更突显出鱼肉的鲜，最后的底层胡麻香持续留在口中。
South of the Colorful Clouds, in the Xishuangbanna Dai region where culinary traditions intertwine with Southeast Asian flavors, the mortar and pestle stand as essential tools for crafting diverse local tastes. The rhythmic pounding works like alchemy, harmonizing ingredients and spices into a unified essence, forming southern Yunnan's distinctive dipping sauce culture. The emerald Nanmi sauce blends laksa leaf, thai basil, and tamarillo into an intricate medley, accentuating the crisp freshness of organic vegetables. Mackerel marinated in vinegar reveals a subtle acidity that cuts through richness while amplifying its oceanic sweetness, all anchored by a lingering sesame undertone that lingers on the palate.
[ 2025, AVANT, SUMMER ]