It’s easy to typecast Chinese cuisine from a British perspective – the vast majority of takeaways and restaurants we’ve eaten at offer a somewhat warped and anglicised version of mostly Cantonese dishes. While we’re starting to appreciate the incredible variety of food enjoyed across China’s many provinces, much of it still remains an unknown. Yunnan is a fantastic example of this; the southwestern region borders Vietnam, Myanmar and Laos and has a very different feel to what we normally think of as ‘China’. Food Anthropologist Mukta Das and Michelin-starred chef Andrew Wong take a closer look at the wild, frontier area of Yunnan, creating a dessert to encapsulate what makes it stand out from the rest of the country. See what they came up with below.