How Muslims Ended Up in Yunnan
50sReveals a little-known historical migration that explains a unique cuisine niche, sparking curiosity.
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This video explores three Halal over-rice dishes from Yunnan, China, created by the Hui Muslim community. It explains the historical context of Hui migration to Yunnan and their adaptation of rice-based cuisine. The recipes include Mala Beef, a mild stinky tofu, and fermented tofu as a simple rice topper.
Chapters
[0:45]
Hui Community in Yunnan
The Hui Muslim community in Yunnan adapted to rice-based cuisine south of the wheat-rice divide, creating unique Halal over-rice dishes.
[1:35]
Mala Beef Recipe
Mala Beef uses green Sichuan peppercorn (Qing Huajiao) for the numbing flavor. The beef is marinated, fried, and finished with sizzling chili oil.
[5:27]
Yunnan Stinky Tofu
Yunnan stinky tofu is mild and cheesy, made without a strong brine. The recipe substitutes firm tofu with blue cheese to mimic the flavor.
[7:50]
Fermented Tofu (Furu) Over Rice
Fermented tofu (furu), especially Laoganma's chili oil tofu, is a simple and traditional over-rice dish in Yunnan, often eaten with blanched chives.
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Mentioned in this Video
Tutorial Checklist
3
3:32
Marinate beef with ground peppercorns, 2 tsp red chili powder, 1/2 tsp salt, 1/4 tsp each chicken bouillon, white pepper, dark soy sauce, 1 tbsp each soy sauce and dark brown sugar, 10g dried chilies, 2 inches ginger, 3 scallion whites, and 1 tbsp oil. Marinate at least 30 minutes.
4
4:28
Heat 1/2 cup oil in a wok with 2 star anise and 1 Caoguo (optional) to 140°C. Add beef and fry until oil clears (about 5 minutes). Remove beef.
5
5:03
Sprinkle 2 tsp toasted sesame seeds and 1/4 tsp MSG over beef. Reheat oil to 160°C, add 2 tbsp chili flakes, then pour over beef and mix well.
6
6:28
Mix 325g firm tofu with 25g blue cheese, 1 tsp soy sauce, 1/4 tsp each salt, chicken bouillon, MSG, Sichuan peppercorn powder, 1/8 tsp white pepper, 1 tsp red chili powder, and 1 tbsp oil. Mash together.
7
7:09
In a small pot, add scallion to cover bottom, 1 tbsp schmaltz/duck fat/oil. Sizzle, then add tofu mixture and 1/4 cup chicken stock/water. Cover and simmer 8 minutes.
8
7:32
In a separate pot, heat 2 tbsp oil until smoking. Add 1/2 tbsp red chili flakes, stir, and pour over tofu.
9
8:33
For fermented tofu: take a piece of Laoganma chili oil tofu, top with blanched and seasoned chives, and serve over rice.
Study Flashcards (7)
Who are the creators of the Halal over-rice dishes featured in the video?
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Who are the creators of the Halal over-rice dishes featured in the video?
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The Hui Muslim community in Yunnan, who adapted to the rice-based diet south of the wheat-rice divide.
0:45
What type of Sichuan peppercorn is commonly used in Yunnan for Mala Beef?
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What type of Sichuan peppercorn is commonly used in Yunnan for Mala Beef?
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Green Sichuan peppercorn (Qing Huajiao).
2:46
How should you prepare whole Sichuan peppercorns if you can't get freshly ground ones?
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How should you prepare whole Sichuan peppercorns if you can't get freshly ground ones?
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To toast them over medium-low flame for about 2 minutes, then grind.
3:11
What is the minimum recommended marinating time for the Mala Beef?
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What is the minimum recommended marinating time for the Mala Beef?
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At least 30 minutes.
4:22
What substitute is used for Yunnan stinky tofu in the recipe?
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What substitute is used for Yunnan stinky tofu in the recipe?
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Firm tofu mixed with halal-certified blue cheese.
6:28
How does Yunnan stinky tofu differ from stinky tofu in other parts of China?
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How does Yunnan stinky tofu differ from stinky tofu in other parts of China?
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It is made without a strong brine, resulting in a mild, cheesy flavor.
6:06
What is the 'lazy college dorm style' over-rice dish from Yunnan?
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What is the 'lazy college dorm style' over-rice dish from Yunnan?
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Fermented tofu (furu), often Laoganma's chili oil tofu.
8:04
💡 Key Takeaways
📊
Hui Community South of Wheat-Rice Divide
Explains the historical migration of Hui Muslims to Yunnan and their adaptation to rice-based cuisine.
0:45
🔧
Mala Beef Marinade with Green Sichuan Peppercorn
Details the key ingredient and preparation method for achieving the signature mala flavor.
2:07
💡
Yunnan Stinky Tofu is Mild
Clarifies a common misconception, making the dish more approachable for viewers.
5:34
🔧
Blue Cheese Substitute for Stinky Tofu
Provides a practical, accessible substitute for a hard-to-find ingredient.
6:28
⚖️
Fermented Tofu as a Simple Rice Topper
Highlights the cultural practice of using a single, flavorful ingredient to elevate a simple meal.
7:58Full Transcript
[00:00] Welcome back to our ongoing "over rice" series,
[00:06] dishes that are awesome to smother over rice.
[00:13] dishes... that is an interesting corner of
[00:19] have already known that in the northwest of
[00:25] Chinese Muslim, food or Hui people food... with
[00:32] grilled lamb, or all kinds of Mo bread. But
[00:39] fabled wheat rice divide: and as you can
[00:45] But there is one large Hui community living
[00:53] living today - in Yunnan. How they got to
[00:59] own a very fascinating story... the long
[01:04] sent down as administrators during the
[01:10] more ended up coming. And today, while some of
[01:16] Hui vendors with their still very robust dough
[01:23] And throughout central Yunnan, you can find
[01:29] people will load up on the rice and top it with
[01:35] The first one today is Mala Beef. Now for this
[01:43] actually, I should say that it's often not very
[01:49] Yunnan food in general begins. There's lots
[01:54] a classic for a lot of ethnicities around here.
[02:01] of kept around, and today what we'll be
[02:07] So predictably for mala beef you will need
[02:13] that we’ll then thinly slice into 3mm slices.
[02:20] a great option for this application. You don't
[02:25] here... just do the best you can. Something like
[02:32] bowl and then we can marinate. Now for the
[02:38] the ma in the mala, the Sichuan peppercorn. And in
[02:46] peppercorn – Qing Huajiao – and that's the powder
[02:52] we're spoiled, because we can just go to our local
[02:58] I assume you probably don't have that option.
[03:03] of China to use whole Sichuan peppercorn - both
[03:11] So first quickly toast them over a medium low
[03:18] give them a grind. Here we'll need two teaspoons
[03:24] teaspoons of red fragrant chili like Gochugaru or
[03:32] Then we'll also marinate with a half teaspoon
[03:37] powder, white pepper, and dark soy sauce,
[03:44] sugar. And mix that really well. Then also toss in
[03:51] 2 inches of sliced ginger, and the white parts of
[03:58] about a tablespoon or so, and leave that
[04:04] up to you. We like to marinate in the morning
[04:10] also do this the day before and fry up the
[04:16] that's totally okay as well. Uh, I will only
[04:22] 30 minutes. Then after that time, there's
[04:28] half a cup of oil to a hot wok together with an
[04:35] Chinese black cardamom. Heat it up over a medium
[04:41] around 140 centigrade. Then add in the beef. Then
[04:50] is starting to dried up again and the oil begins
[04:56] take it out and toss it in a mixing bowl. Next,
[05:03] and a 1/4 teaspoon MSG onto the beef. Then begin
[05:12] shut off the heat. Dump in two tablespoons of
[05:18] chili oil onto the beef. Then mix well. Toss it
[05:27] Now, the next dish brings us to probably THE most
[05:34] hold on. Before you click away, you should
[05:39] tofu” isn't really that stinky at all. So a lot
[05:46] called Lushui. This brine depends on where you
[05:52] fermented amaranth and it can be pretty intense.
[06:00] douchi black beans and bamboo shoots, etc.
[06:06] is made without a brine and it's very subtle, kind
[06:14] So, you can try it if you are traveling in
[06:21] obviously need to substitute that. So, what
[06:28] with 25g of halal certified blue cheese to get our
[06:37] surprisingly close to Yunnan stinky tofu. And
[06:43] 1/4 teaspoon each salt, chicken bouillon,
[06:48] eighth teaspoon white pepper, plus one teaspoon
[06:55] preferably schmaltz or duck fat if you have them
[07:02] to cook. So to a small pot, add in enough scallion
[07:09] flame. Add in a tablespoon of schmaltz or duck fat
[07:17] tofu mixture together with a 1/4 cup chicken stock
[07:25] Then after that time, in a separate little pot,
[07:32] starts to smoke. Then using a half tablespoon of
[07:40] over your tofu. This might not look super super
[07:50] Now, number three, uh, which brings us to
[07:58] some sort of lazy college dorm style
[08:04] that stuff has to be fermented tofu or
[08:10] you can tell that the food might be not so
[08:18] asking for some fermented furu to top over
[08:25] furu here… but when it comes to the Yunnan
[08:33] will be Laoganma's chili oil tofu. So just
[08:40] seasoned chives – seasoning down here. And that's
[08:47] those are three very delicious Yunnan Halal over
[08:55] Yunnan over rice things that we can't wait to
[09:01] in description box. A big thank you for everyone
[09:07] subscribe for more Chinese over-rice videos. Can
[09:16] maybe a piece of dog food. This is a little bit