Yunnan spring onion cakes Yunnan, an exotic land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. Spring Onion Pancakes Ingredients 4 tbsp finely chopped spring onions 200 g/7 oz plain flour 1 tsp salt 2 eggs 2 egg yolks 400 ml/14 fl oz milk 200 ml/7 oz water 3 tbsp oil Oil, for frying Method Heat a little oil in a pan and stir-fry the spring onion until beginning to soften. Remove and set aside. Sieve the flour and salt into a bowl. Beat the eggs with the egg yolks, and mix into the flour. Slowly add the milk and water, beating vigorously, until the batter is creamy. Stir in 3 tbsp of oil and continue beating. Stir in the spring onions. Into a hot pan, pour in about 1 tbsp of the batter and cook until set but not browned. Turn (optional). Crispy Spring Onion Cakes Ingredients 450 g/1 lb plain flour 1 tsp salt 300 ml/ ½ pint boiling water 1 tbsp cold water 50 g/1 ¾ oz lard 150 g/5 ½ oz spring onions, roughly chopped Sea salt, for sprinkling Oil, for frying Method Sift the flour and salt into a bowl, stir in the boiling water. Add the cold water and, when sufficiently cool, knead the dough until thick and smooth. Place in a bowl, cover with a damp cloth, and leave for at least 20 minutes Knead the dough for a couple of minutes and divide into 12 pieces. Roll out each piece until thin. Smear with lard, dot with spring onion, and sprinkle with sea salt. Reform into a ball, and roll out again in a 10 cm/4 in diameter circle Heat 1 tsp of oil in a frying pan, and fry one pancake at a time for 3 minutes on each side until beginning to brown, gently squashing it into the oil to ensure a smooth surface. Shake the pan from time to time. Serve immediately. Thanks to Annabel Jackson for contributing the recipe.The first of these recipes come from The Yunnan Cookbook - Recipes from China's Land of Ethnic Diversity (2014). Hong Kong: Blacksmith BooksPhoto by Chris Pople.