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The staple Chinese New Year desserts for Dan Sheesh Elka and her family.

And they are delicious.

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Shaka is a Chinese swagger from Yunnan.

She's known for her soothing cooking videos, which are all films in the countryside, and we got to hang with her.

In our previous episode, we got an exclusive interview and private tour of her home.

In this episode, she's going to teach us all about Chinese New Year desserts from her home province of Yunnan.

And be sure to stick around until the end, where she reveals the biggest difficulty she faced when she first started out making video.

Kimchi Shell goes house doesn't have a central heating system.

So to keep warm on cold winter nights show light a fire like this one and maybe grill a couple of things on top for good measure Uh, a 20 make a different way.

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The first dish is a sweet fermented rice suit.

She actually made the fermented rice a week before we came and broke down the whole process in this video.

And not only did she ferment the rice, she made three dishes with it.

They're steamed pumpkins, steamed buns, steamed pork and a sweet soup made with rice balls.

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Then She has a bit of brown sugar with home top hometown bythe sunshine E settlement.

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And then finally she throws in a poached egg.

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Oh, wow.

So I've never had anything like this before, but I really like it.

It's a good dessert.

And then it's time to grill the rice cakes called er quiet.

In Yunnan, rice is steamed, pounded with a water powered mill Uh huh.

And then rolled out.

It could be made into all different shapes and sizes.

When roasted, they puff up like a tortilla.

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And when it's done, you can either eat it plain or brush a bit of spicy fermented tofu or guru on top, eh?

So you can really taste the food, which is a fermented bean curd.

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It adds a layer of saltiness to this, um, very carby rice pancake.

It's really interesting.

It's, um there's a nutty taste to the rice pancake in itself and the full rule, um, just gives it the umami flavor, which is really good.

Mhm.

It's comfort food at its finest.

In a perfect end to a winter evening, sweet soup paired with nutty rice cakes enjoyed next to the warmth of a fire.

And for Shaka and her family, it's all a really treat you, uh, John ***.

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Next shall go.

We'll see just how to make handmade noodles and tell us the story behind her knife.

Stay tuned thing only cases This the whole corn in the booth.

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