At the foot of the mountain north of Kunming, there are only 8 tables and a small courtyard of "Flower Shoes Eating Light"
(Panlong District Chuanjin Road No. 802 Annex 5)
20 years of sojourn at Shangri-La
From the teacher to the innkeeper to the private chef
Hidden in the treasure shop of Tahiti in Kunming "Flower Shoes Eating Light"
The food and the owner have stories
"Yak hot pot, butter tea, barley cake", "Listen to a journey of life, eat a delicious meal in Tibetan areas"
Hidden in Tahiti, the "Flower Shoes Food Light" restaurant, just when passing by, you can feel the extraordinary taste of the person in charge.
Walking into the "Flower Shoes Eating Light", chatting with the manager Ms. Yang Saikun, she saw a beautiful story about life from her life resume.
20 years ago, Teacher Yang, who taught and educated people, traveled to Shangri-La and fell in love with that land full of natural spirituality. She packed her bags and went to live in Shangri-La, and 20 years passed in a hurry. During this period, she also built the "Hualu Station" inn in Lijiang. She loves Tibetan culture and shows the great beauty of Tibet in Yunnan for countless travelers who take a break in Lijiang.
The year before, Ms. Yang Saikun returned to her hometown of Kunming, and the 20-year separation was a little strange. But when she first walked into the courtyard of what is now "Flower Shoes Food Light", she had a sense of familiarity that she had not seen for a long time, so she decided to open a small restaurant and make Shangri-La cuisine.
"People who love cooking are full of enthusiasm for life, in fact, you said that people's lives, in the end, the smell of fireworks and the taste of fireworks, are the most beautiful and moving."
Every day to the local market to find the freshest wild vegetables, from Shangri-La directly from the origin of yak beef, call the little niece to the store to become a chef, the daily operation of the store is the family. This makes it exude a literary and artistic temperament of "flowers and shoes to eat light", and add another layer of warmth at home.
20 years at Shangri-La have made Ms. Yang Saikun have a deep affection for everything in that land. The yak, which holds the emotions in the heart on the tip of the tongue, is the most difficult part to give up.
Yak beef, which crosses 600KM from Shangri-La to Kunming, can be distinguished from ordinary beef in the market in terms of appearance. The mellow flesh color and rich texture make people salivate at the moment.
The finest ingredients often require only the simplest cooking, and the finest yak steaks only need to be boiled in water to completely release the fragrant soul. A pot of yak hot pot with its own aura is the most common way to eat yak in Tibetan areas.
Stewed yak ribs are technical jobs. Time is short and difficult to chew, and long time is wasted.
Each piece of yak ribs is just out of the heat of meat and bone, and the entrance is fragrant and chewy, and you can't stop chewing on one piece!
Paired with soul dipping sauce, take a bite and feel as if you have crossed over to the Tibetan house of Shangri-La. This original flavor is so fragrant that you will definitely go a second time after eating it!
Advise friends who go to eat yak hot pot to start quickly, otherwise they will only drink soup!
The deliciousness of yak hot pot is a must-punch in this life. And the temptation of marinated yak beef, who can refuse?
The "Flower Shoes Eat Light" marinated yak beef, after the chef's family-style fresh small brine, in the marinade without suppressing the yak beef itself meat flavor, but also bloomed a variety of natural spices.
The firm meat of the yak beef is cooked with the method of "brine" and brings it to life. Whether it is eaten empty-mouthed or served with wine, the aroma of flesh and chewing that bursts out between the teeth, no one can refuse it! No one!
The taste of authentic butter tea, I am afraid that many friends have not yet tried. Ghee, derived from yak milk, due to the extremely high cost, many butter teas on the market are made of substitutes to make ghee tea.
And in the "Flower Shoes Eat Light", the person in charge can directly bring out a large piece of ghee to show you, the taste of this pure butter tea, it is simply amazing!
The entrance is rich enough to open the natural inspiration of the milk fragrance, milk fragrance level 10 enthusiasts personally certified, the fragrance is pure! pure! correct!
The flavor of ghee is deeper than cream, and with a little saltiness, it releases the aroma another layer! This cup of butter tea, as long as you drink it, will drink any milk tea within the next week without taste.
The rich aroma of butter tea and the fluffy and fragrant barley cake are a match made in heaven.
The combination of the two is the collision of fragrance and strong fragrance, and the standard eating method in Tibetan areas is that each bite grows on the tip of the heart of the foodie.
After eating yak, drinking butter tea, and a bowl of handmade rose yogurt, this meal is a complete meal! Fresh and greasy, moderately sweet and sour, the favorite of the little sisters!