四季調料系列（六）：山葵高黎貢山腳下的山葵，味道鮮明濃烈，葉子清脆爽口，全身都是寶。葉子醃成酸菜，根莖磨成泥，淡淡的香味和恰到好處的辛辣感，在口腔裡碰撞，讓人覺得有點“衝”，但意外的會有點上癮。趁著阿哥家有新鮮的火燒肉，用現磨山葵做個蘸水，做個山珍刺身和幾道小吃，和家人一起吃頓清清涼涼的晚飯。 ※Click “cc” on the lower right menu to choose your subtitle language. Spices of Four Seasons (VI): Wasabi Wasabi under Gaoligong Mountain have strong and outstanding tastes. The leaves are very refreshing and crunchy. All parts of these plants are valuable. The leaves can be made into pickles. The roots and stems can be grounded into paste, which gives out a slight fragrance with just the right level of spiciness. Though it has a sharp taste, it is very overwhelming and addictive. Since there’s newly burnt pork available, I grounded some wasabi to make a dipping sauce. I also made some fungi sashimi and some snacks. It’s good to enjoy a refreshing dinner together with my family. 大家好！我是滇西小哥，一個地道的雲南妹子，如果你喜歡我的視頻，請持續關注我的頻道， 我會在不同的平台分享我的生活，以及雲南特色美食，祝你們天天開心，每天都有美食相伴～ YouTube【滇西小哥Dianxi Xiaoge】▶https://bit.ly/2MH1T5N Facebook【滇西小哥Dianxi Xiaoge】 ▶https://bit.ly/2TsGflr Instagram【dianxixiaoge_apenjie】▶https://bit.ly/2Wagkze #滇西小哥#DianxiXiaoge #ĐiềnTâyTiểuCa #山葵
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