My sister asked to build an oven last summer and finally I got some free time to build one now. Actually ovens are very popular aboard, just not too many people make it in China. The bread made in the oven is soft and sweet on the inside and crisp on the outside. With the smell of coal fire and the warm temperature, enjoying the taste of the bread will bring pure happiness to you……
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A few days ago, those plums were tiny as beans, but it turned yellow in a blink of an eye. Plums in my yard were just not enough for me, so I paid a visit to my neighbor for another basket of it. Green plum wine, green plum beverage, salted green plums, crispy plums, and plum meat. Once a year, we have to do it all round! view all

 
 
 

The garden is embracing the best time of the year with an idyllic scenery. Flowers are blossoming. Ready to shear some lambswool! When that's done, it's time to pick some bamboo shoots! Mmm, bamboo shoots are sooo tasty! view all

 

 
 
I finally got a few days of leisure time. Catching the tail end of spring, I made a huge amount of aromatic dew purified from flowers. Mognolia lilys, Paeonia flowers, Centella leaves, rosemary, and the list goes on. I made these for fun. Hope you guys enjoy the video. view all

 

 
I used ordinary salted duck eggs in my video. Our products are sea duck eggs from the North Sea mangroves. Based on our ancestor's recipe, we only used a third of the salted yolks. Add in black pepper, white sesame seeds and bits of seaweed to give the sauce a richer texture，without a trace of astringency. Fresh, sandy, crispy and soft texture, Every bite is good. view all

 

 
 
The spring garden makes me very embarrassed Because I planted vegetables that I harvested in the summer, and cultivated seedlings. However, this is also the reason for me to collect wild vegetables. Three meals a day, This is also very good! view all

 

 
Such a peaceful landscape of spring, it would be a shame if I did nothing with these Magnolia. I borrowed my uncle Peng’s horse to take a stroll and pick up the flowers of Xinyi. It's said that people pick and send the flowers of Magnolia to express their love, which means, I love you guys so much! view all

 

 
As a cultural label representing thousands of years of Chinese history, the “scholar's four jewels” of China are known as Chinese writing brush, ink stick, ink slab and paper！ With the decline of handwriting, Chinese traditional craftsmanship is disappear from our daily lives. We don't need everyone knows how to make them, but we wish more people understand and remember them. view all

 

 
 
Traded for some wool with leftover silk pouches earlier~ Threaded, dyed and knitted a cloak! For everyone's convenience (especially if you don't want hassle), I (she) incorporated braiding into the knitting technique (braid first and then knit). Easy and simple for making clothing, blankets, and scarves! view all

 
 

 
Drops of peach blossoms across miles of peach trees. Winter has been replaced by spring. Maybe I am tired, I am just unable to tolerate greasy food. Soak the peach gums overnight, add snow fungus, jujube red dates and simmer till thickened. Then add some rock sugar, goji berries and dried fruits! The colour is as deep as amber yet as vibrant as peach blossoms at the same time... view all

 

 
It is a chilling spring day, outrageous cold, too tired and lose appetite, about to cook a big pot of hot and tasty sour pickle duck soup, and enjoy a bowl of savory , mouth-watering soup in this cold weather , rush into warm quilt leaving dishes unwashed, call a day~ view all

 

 
The temperature dropped suddenly as the plums blossom, And it is now snowing in spring. Grew tired of eating rich food over the Chinese New Year, so I made some pickled mustard plant stem To go with a pot of hot congee with crushed peanuts, In keeping with the season, I made some plum blossom pastries. Yum~ It is the perfect breakfast! view all

 
 
 

 
Chinese Spring Festival again, hahahahahaha. Sugar gourd, fried peanut cany, all kinds of delicious candy... When I was a child, I always looked forward to these. So I added a special video of the snacks for Chinese Spring festival. 10 minutes~~ view all

 

 
Are you hungry? Have some boiled pork please? I had made a dish of Steamed Multiple Preserved Hams last year. Now, I've made a a course of delicious sauced meat before the Spring Festival! view all

 
 
 

 
 
It’s already cold enough, What is the point of not giving a big mouthful of meat? Super simple "hard dish" (dishes with meat), Are you fragrant and unraveling? view all

 

 
Crab feet itchy, means it's full of eggs! Pick a few crabs sent by the elders, steam them, and soak in the wine. Sweet fruit aromas seeping into crab eggs, accentuating the freshness within the crab, Pry open the shell, the crab yellow ruddy, the crab meat glistening. Fragrance spreads in all directions momentarily, the tender meat still retains its freshness. The sweet and delicate wine is not intoxicating, yet the people are drunk... view all

 

The number of sugar merchants using the traditional methods of sugar-making is diminishing, Over ten kilograms of sugar cane would only produce a kilo of brown sugar. Traditional brown sugar is good for ladies. I made a version to show how to make brown sugar using traditional methods at home, those who are interested can give it a try. view all

 

 
Harvested a lot of sweet potatoes, made some starch needed for half a year, Prepped some noodles and vermicelli for this winter. In the snowy days, have a bowl of aromatic and numbing handmade hot and sour noodles, and have some roasted sweet potatoes after the meal. While walking in the snow, enjoy the hot roast sweet potatoes! puff………… view all

 

 
 
 
A splash of clear water with a little green onion and ginger would make the broth of the copper hotpot! It’s cold in the winter and you’ll be satisfied with the fresh mutton on the stove and the secret sauce you made yourself! view all

 
 
 

 
 
 
 
Every stitch is a story of time, every thread a piece of culture. Thousands of years of customs that have ever existed in the land of Shu (present-day Sichuan) are sewn within Shu embroidery. The cycle of winter and spring continues, it's yet another year. Thousands of years have been carried away by the river of time, but the beauty of Shu embroidery has remained unchanged. I wish more and more people would see the beauty of traditional Chinese culture. A belated Qixi present for you (Qixi is the Chinese equivalent of Valentine's Day). Wish you peace and happiness. view all

 

 
 
Similar to last year, this year (we) also set up a pumpkin road. Those which have not had time to eat have grown into sweet and glutenous old pumpkins. Steamed pumpkin, pumpkin rice, salted egg yolk pumpkin, pumpkin milk ~ My grandmother can eat pumpkins three meals a day and won't be fed up. Matched it with Red bean and Coix seed flour to make a drink to get rid of the slightly wet and toxins from staying up late recently. view all

 

 
 
 The tomato is cooked again and then it’s cheaper. The land grandfather made a delicious “ ruby ​​tomato sauce”. view all

 
 
 
 

 
 
We don't have wild shiitake mushrooms here, so I decided to grow them myself. This time, I planted spawns into the holes I made around the tree trunk before. If the season is suitable, the mushrooms will be sprouting one after another in less than six months. I planted them at the top of the mountain because first, the temperature up there is low; second, this way they won't get picked by others. I picked out the better quality ones and made them into sauce. You can have it all the way through summer. view all

 
 
 

 
 
 
 
In spring there are countless flowers to see. In summer there is countless fruit to eat! I made a lot of jam and it should last for a while! Got up early in the morning, picked a lot of fruit & veggies + flowers for the day! And I made a solid breakfast. One day, two people, three meals, four seasons.. view all

 

 
 
 
 
 
From the tail end of spring to the peak of summer, I've been trying out a different way of preserving fresh fruit. I used to make old-fashioned popsicles every year. This year I decided to up my game. So I made various kinds of delicious, sweet ice cream with berries, egg, and milk. This recipe is simple and tasty, but there's too much sugar and energy content. Elders can't eat too much of it. And also you! Put that ice cream down! (hands on waist, serious face) view all

 
 
 

 
 
 
Participated in the Asian Civilization Dialogue Conference in the middle of last month. President Xi said in the opening ceremony: Diversity spurs interaction among civilizations, which in turn promotes mutual learning and their further development. The first thing came to my mind is pot kiln when I heard this. Just notice, the interaction among civilizations has already penetrated into every aspect of each of us unconsciously. It's the wheat-harvesting season. I grinded the new flour and made the Maimai wine (a nourishing wine for postpartum women). And I brewed beer with techniques originated from other culture! view all

 

 
 
It's yet another flowering season for lotus. I found some lotus flowers, leaves, rhizomes, and roots, and made several congenial summer dishes. The rest of the lotus roots were used to make a dessert dedicated to my grandma - lotus powder with sweet osmanthus flowers and nuts. That, coupled with a sip of lotus tea, will make you so happy that you'll sigh about the transience of summer.
 
 
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Published on Aug 11, 2019
(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the intangible cultural heritages of China, is made.
 
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Published on Aug 23, 2019
It has become almost a pattern for me: every year when yellow peaches are ripe, I make the exact same things as I did last year - canned yellow peaches, jam, and dried peaches... This year, I also picked out some soft ones and made yellow peach wine out of them. I tried this "vanilla & yellow peach & roasted ribs" recipe which I thought was gonna be a gruesome combination, but it turned out to be finger-licking delicious!
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