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We're picky in the hot summer and are always looking for some special foods. The shiso I bought half a year ago has almost matured. I made a marinaded papaya with shio and caught crawfish in the lotus ponds. I also stir-fry the shiso to make shiso sauce, clay pot eggplants, crunchy lotus roots cold dish and deep-fried lotus flowers. I also made a cup of shiso and peach soda to enhance the enjoyment. Long time no see, our new episode of Species of Four Seasons.
Hello, everyone! I am Dianxi Xiaoge, a Yunnan native. If you enjoy my videos, please keep subscribing to my channel.
I'll continue to share my life and Yunnan-styled food in my uploads. Wish you have a happy life and enjoy tasty food every day.
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