Fermented vegetables in glass jars

One difference we noticed in Yunnan compared with Sichuan is how fermented condiments show up in everyday cooking. They’re simply not used as widely as they are in Sichuan. With such an abundance of ingredients, people in Yunnan often lean into freshness and season with the broad range of local herbs and spices available to them. Fermentation still exists, but it isn’t always essential as a primary way to preserve vegetables.