At the table
Take small pieces with a fork or toothpick. Avoid hard cores and seeds; no further pounding or dipping is required.
This is raw fruit with chili. Ask for less chili or sugar; hard cores can remain among the crushed pieces.
Fruit varieties differ in acidity; chili and sugar can vary. Duoyi is a Docynia pome fruit, not papaya.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Fruit varieties differ in acidity; chili and sugar can vary. Duoyi is a Docynia pome fruit, not papaya.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Strongly sour and astringent, with chili heat, salt, garlic and a little sweetness.
- Chili heat
- Texture
- Crisp fruit chunks softened at their bruised edges; juicy rather than cooked or puréed.
- How it’s made
- Wash the fruit, cut into pieces and pound with chili, salt, sugar and garlic until bruised and coated.
Fruit varieties differ in acidity; chili and sugar can vary. Duoyi is a Docynia pome fruit, not papaya.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Yunnan.
About this regional connection
Yunnan: 普洱等地的多依果舂拌吃法。
Ask if they have it first
请问你们有舂多依吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Tart fruit, savory seasoning
This account describes a tradition or story, rather than an established historical fact.
In Pu’er and other parts of Yunnan, duoyi is enjoyed with chili and salt as well as in preserves. Pounding breaks the crisp flesh so it takes up the seasoning.