All language subtitles for A.Bite.Of.China.II.07.1080p.eng

At 6 o’clock on the Batang Grasslands,

Ngachen Dolma is preparing Yak Butter Tea and Tsampa (flour made of roasted barley)

for her family,

while her husband and children put the cattle out to pasture.

The plain food is

the source of energy,

keeping them from hunger and coldness.

That is the breakfast of a Tibetan family.

In China, the habit of having breakfast

dates back to the Han Dynasty 2000- odd years ago.

Since then,

the majority of Chinese people

have had three meals a day,

which is beneficial to living

and production.

Although having three meals a day

has almost become a common diet pattern worldwide,

in China, however,

this pattern

embodies various life experiences

in different paces of life.

For dwellers in modern city,

the primary requirement of breakfast

is simple and fast.

Tianjin natives understand that.

Spreading the paste made of mung bean flour

evenly into a beautiful round shape,

keeping it thin and intact,

then adding an egg onto it

to supply enough nutrition,

along with a deep-fried wonton wrapper

that is golden brown and crispy,

a Tianjin Pancake

is thus made.

The Pancake tastes savory and delicious,

with its wrapper soft and the filling crispy.

To enjoy it,

you have to wait for just two minutes.

As to Chinese breakfast,

flavor is of great significance.

Running his noodle restaurant painstakingly for 18 years,

Qin Yun grasps the secret.

No. 32

No. 40

No. 47

100 grams of spicy Little Noodles

Chongqing natives eat Little Noodles everyday,

the more they eat, the more they want.

We all say,

without a bowl of Little Noodles in the morning,

it would be an uncomfortable day.

Master,

a bowl of Little Noodles.

Less red pepper,

more Sichuan pepper,

and an fried egg, please.

OK, OK.

Only after having a bowl of savory Little Noodles (i.e. Noodles without Topping)

do Chongqing natives become fully awake.

Soda is a key factor in kneading dough.

It helps the gluten contained in the noodles

to form a compact network

in which the starch particles are locked.

Hence the noodle soup could retain clear,

and the noodles

become pleasantly springy and elastic.

Large docks

in Yangtze River Basin

are home to alkaline water noodles.

The taste of Suzhou Noodles

comes from the soup,

clear yet not oily.

And the essence of Suzhou-style Noodles lies in its slim noodles. 7400:04:21,590 --> 00:04:22,820Drain off excess oil and pour no soup

when transferring the noodles to a bowl.

As to Pork Noodles popular in summer,

its topping is a piece of stewed fat pork,

tender and juicy.

The fat meat divides into small particles

while the soup is fresh and smooth.

In Wuhan, eating breakfast is called “morning passingâ€

Salty savor is preferred,

with Chinese Doughnuts

and Seafood Tofu

among widely appreciated food for breakfast.

However, only Hot Dry Noodles

can best represent the temperament of this city.

Boil the alkaline water noodles in the water, and then dry for a while after mixing them with sesame oil.

Finally, add the sesame paste

which must be concocted thick enough

so that it can stick evenly

on the noodles.

To achieve this effect,

a strong wrist with constant patience

is required.

Besides operating the noodle restaurant,

Qin Yun also recruits apprentices.

Now he has more than 200 apprentices.

Well,

this bowl of noodle is

not spicy and salty enough.

To make good noodles,

you should do it wholeheartedly.

If you cannot be dedicated,

just adding

and mixing the seasonings as you like,

you absolutely cannot make it.

Moreover, your knowledge of seasonings

is far from enough.

The uniqueness of Chongqing Little Noodles (Noodles without Topping)

is its diversity of seasonings,

such as Chili, red chili oil,

pepper oil and soybean sauces, etc.

There are altogether over 12 kinds of seasonings.

The balance of these different flavors

is controlled at the hands of the cook.

The spatula should touch the bottom of the wok.

In Chongqing, most noodle restaurants

only serve customers at breakfast time and lunchtime.

The afternoon is spent in preparing seasonings for the next day.

Qin Yun’s restaurant is without exception.

Don’t use too much strength.

Hot oil is boiling,

now it’s time for the spices to perform.

Chili emits strong flavor.

It is aromatic

able to enrich the color of noodles.

and spicy,

This is Qin's understanding of chili with years of experience.

Besides Noodles without Topping,

Beef Noodles is another specialty in Qin Yun’s restaurant.

He sells only 10 kilograms of beef every day.

This marketing strategy is so clever

that there is always a long queue

of customers waiting hungrily.

How do you think of this bowl of noodles?

Spicy enough, numbing enough,

and fresh enough.

You’ve done a really good job this time.

If every bowl of noodles you make

would taste the same as

the one you made for me today,

you are ready to graduate.

You have no problems at all.

Who’s next?

I am.

The littleness of Chongqing Little Noodles (Noodles without Toppings)

not only suggests its low price,

but also reflects a casual and delicate attitude

of Chongqing natives towards delicacy.

Today,

it has become a name card of breakfast

in this mountain city.

Not all breakfast

wins out by its fast pace.

In Guangzhou,

to have breakfast is

to enjoy the process of having it.

It’s 7 o’clock in the morning.

At the door of the restaurant in the old town of the city,

there stand many people waiting for its opening.

In contrast, pastry chefs

have been busy for 3 hours.

Delicate tea pastries

have come into being

under the hands of the dexterous chefs.

Morning Tea in Guangdong is rich and diverse.

“Teaâ€

What really count are

pastries, dishes and congees.

Every regular customer

has their favorite seat.

The lasting popularity of Morning Tea

is related to the flourishing trade

in Guangzhou since modern times.

Chan Xuexia is 56 years old.

She becomes a repeat customer of this restaurant after retirement.

Her son Liang Jingxuan

is 29 years old.

He is a lawyer.

Both of them live in Guangzhou,

however, the son’s breakfast is rather hurried.

I usually have no time to have breakfast.

I will buy some bread and milk on my way to work

and then eat them on the way.

I believe

that work comes first.

Without work, you cannot survive.

If you cannot survive,

it’s meaningless to talk about life.

Guagnzhou-style pasties can be divided into two types,

dry pastries (e.g. dumplings, steamed buns and bakeries) and liquid pastries (e.g. congees, Bean Curd Pudding, Tortoise Jelly etc.)

Dry pastries are most exquisite and delicate.

Shrimp dumpling is an icon.

The dumpling wrapper is crystal,

and the shrimp wrapped within is fresh and tender.

The flexibility of the wrapper

combined with the sweet and crispy shrimp

creates a fresh and delicious taste.

Statistics show

that in Guangzhou,

the average time spending on morning tea

is more than one hour.

Guagnzhou is

a battlefield for the young to pursue their dreams,

at the same time a paradise for the old to live leisurely.

By 2013,

the population of people aged over 60 had reached 1.25 million,

accounting for 15% of the total population of Guangzhou,

which means this metropolis is faced with the age of aging.

Guangzhou is an epitome of China.

This city,

one the one hand, accelerates development.

On the other hands, it holds on to the traditions.

The rapidly developing metropolis

provides young people

with more opportunities of entrepreneurship,

which in return occupies their lunchtime.

They are unable to enjoy lunch

as their fathers.

After morning tea,

the primary task of Chan Xuexia

is to prepare dinner.

Light soy sauce, sugar,

cooking wine, vinegar and water,

these five ingredients

are necessary to stew Five-flavor Duck.

As for fresh perch,

to steam it in clear soup is most favorable.

Pork Bone with Watercress Soup

has detoxifying property

and is fit for all seasons.

A well prepared dinner

awaits

her son who has been working hard all day long.

In comparison with Liang Jingxuan’s three meals,

those of some other people

are monotonous and insipid.

Yang Yuanyuan.

Here.

Quality comes first.242Quality comes first.

Keep it in mind.

Keep it in mind.

Hurrah.

Hurrah.

Every morning at half past seven,

160,000 people start to assemble.

The scene of the crowd surging

within the factory of less than 3 square kilometers

takes place five days a week.

The main workforce of the factory

is the post-90s like Yang Yuanyuan,

who are newly graduated students.

Repeating monotonous labor for long

is a challenge to every person.

Yang Yuanyuan is 21 years old.

She has to finish an operation every 5 seconds

and repeat it 5000 times a day.

It takes about 7 hours.

The central kitchen of the factory

produces the daily three meals

in the same industrialized mode.

The standardized food

attaches utmost importance to safety,

while balanced nutrition comes next.

Every day the kitchen consumes 2 tons of fish,

3 tons of pork,

15 tons of vegetables,

and 15 tons of rice

to cater for 80,000 people.

There are 20 canteens of various sizes

locating in all directions of the factory.

The largest dining hall

can hold 2,000 people at a time.

Every two hours,

workers can take 10-minute rest.

They have an hour for lunch.

Just like most workers

in labor intensive industries in China,

people like Yang Yuanyuan

must work hard to keep pace.

Xu Lei,

a Hunan native,

has been working here for 11 years.

He is now in charge of

a team of 200 odd workers,

who are responsible for manufacturing mobile phones of international brands.

The core production workshop

is inaccessible without permission and strict inspection,

which adds a mystical atmosphere

to the large and cold factory.

Outside the factory

are dense residential buildings.

The home of Xu Lei and his wife Wen Fei is among them.

Preserved fish

is the favorite hometown delicacy

for both of them.

Soak the fish and boil it in water

to remove excess salt and impurities,

and then fry the fish until golden brown on both sides.

Add some chili,

ginger

and fermented black beans.

Steam the fish over high heat for 20 minutes.

Then the delicacy brings them

back to their remote hometown temporarily.

Several hundred kilometers away

is Xu Lei’s hometown.

His mother-in-law, Zhao Juxiang

is digging loess on the mountain

in order to make an old-fashioned food.

The cooking method was recorded

in Chinese agricultural books

over 1400 years ago.

Zhao Juxiang, together with her 1.5-year-old granddaughter,

buys some fresh duck eggs.

A lengthy war between chemistry and time

is about to start.

To salt 1000 grams of duck eggs, 200 grams of salt are needed.

After the salt solution cools down,

mix it with the leoss.

Then immerse the eggs in the mixture.

The salt gradually penetrates through the eggshells.

The duck eggs slumber in the sealed jar,

waiting for the moment to be awakened.

Come here and have a look.

I’ve just received it.

A new video.

Look.

Rock it.

She spends a lot of time playing.

You see.

I cannot image how she would behave in school.

Because we had no time to take care of her,

we asked my mother to do us a favor.

We miss her, but we can do nothing.

We call her once a day.

One call a day.

One month later,

the salt has permeated into the eggs

while water has exuded.

The intrinsic property and taste of the duck eggs

have changed.

Rolling the eggs on plant ash

helps keep them fresh

and prevent them from crush.

The eggs will carry the delicacy as well as the family’s affections

from home to other places.

The charm of salted duck eggs

lies in their yolks.

When preserved with salt,

the fat of the eggs is first separated

and then gathers into

savory yolk oil.

The salted yolk

is peculiar

in its silky and sandy taste.

What a piece.

The flavor of hometown

is magic in that it enables

family members living far apart from each other

to transcend time and space

and stay together.

My ideal is

to make my family

live happily

so that they

have nothing to worry about.

See, which one is daddy?

Say it.

Daddy! Speak it loud!

Daddy.

Look here, mommy.

Which one is mommy?

Mommy.

I left home

when I was 16 or 17.

Now, I’m 28.

Eleven years have passed.

I’ve devoted all my youth to Foxconn.

Millions of young people

in this industrial empire

constantly supply the world with globalized products

indistinguishable from their nationality

and more so

from their individual identifications.

Their daily meals

are drenched with youth and sweat.

Not only in the labor intensive manufacturing industry,

but also in the depth of remote mountains,

there are people

who cannot but live a simple life.

Xiaoqin, slow down.

It’s tough here.

You are a wireman. â€

You have to walk it out.

Gu Tao

works for an electric power company.

With over 20 years’ experiences of line patrol,

he has been traversing across high mountains all years.

The walking distance of the crew

totals to

25 thousand kilometers a year,

equal to 3/4 the length of the equator.

At the feet of electric towers,

there live Liangshan Yi people.

The end of July

is the time to harvest potatoes.

Local people call potatoes

“Yangyuâ€

Potatoes produced here

have large tubers

and abound in

amylopectin and dry matter,

which endow the potatoes an extraordinarily soft taste.

With an altitude higher than 2,600 meters,

in the high and cold mountainous areas,

Butuo County is home to the best breed of potatoes

purple potatoes,

which is demanding to grow

and has a low yield.

The peel of purple potatoes is thin

while its flesh is tender,

containing a big amount of starch.

Fried potato chips

are the most common domestic delicacy.

However, a more primitive way

of cooking potatoes for Yi people

is to roast them over a fire.

The roasted purple potatoes

smell fragrant

and taste crispy and soft.

In the early August,

the annual Torch Festival of Yi ethnic group

is coming near.

Pork chunks are made

from the piglets of Wujin breed in local Liangshan.

The flesh is tender but not stringy,

tasty but not greasy.

The roasted pork is cut into

chunks as big as fists.

Cook the chunks over high heat

and then scoop them out to add and mix with seasonings for flavor enhancing.

However, all of these

have nothing to do with Gu Tao.

Sit down and have a smoke.

Drink some water and have some food.

It’s your first time to climb up the mountains.

You shall have more food.

Take it.

And take more if it’s not enough.

Here you are.

Abu, you need to eat more.

It costs much energy.

In the rapidly developing China,

there are always some people

who cannot but trade enjoyment with livelihood,

brushing against delicacies in haste.

In the depth of Dabie Mountain,

a group of young people

are going on an arduous journey.

To take care of her daughter, Gao Xinya,

Li Xin’s daily task is to prepare three meals for her.

Every year, the graduation of senior middle school

is closely followed by Gaokao,

the national college entrance examination

in China.

Gaokao is a crucial turning point of fortune

for nearly ten millions of young people.

Maotanchang Middle School

has 20,000 students.

It is one of the largest sources of students

enrolled in colleges and universities in Anhui Province.

It is also a Gaokao factory

in the eyes of parents.

The learning schedule is tight,

and the breaking time is hence precious.

Parents who can afford it

choose to accompany their children studying at school.

Spring comes and flowers blossom.

Lixi is searching for a kind of wild vegetable

by the side of the road.

Chinese mugwort is

a kind of herb.

Local people call it “Ba Haoâ€

Hurry up and pick.

On the third day of lunar March,

local people

eat mugwort cakes traditionally.

Though the conditions of accompanying are difficult,

Li Xi still follows

the customs.

Soak the mugwork

and squeeze the sap out.

After that, chop the leaves,

which emit whiffs of fragrance.

Grind the rice to powder.

Adding some bacon

can enrich the flavor

and balance the nutrition of mugwort cakes.

My kid

likes the cake.

The seasonal wild vegetable

is the best alternative

in her daughter’s diet,

of which each parent who accompanies their kids

has their own understanding.

There are 90 Gaokao classes in total.

Each class is crowded

with 100 odd students.

The whole campus is permeated

with an air of tension and excitement as if involved in a formidable battle.

Students have a break of half an hour at noon.

At the time they have the mugwort cakes,

there are no more than two months left

before Gaokao

Yummy?

Yes.

Gao Xinya and her mother

live near the school.

To those students who live faraway,

they are not as lucky as she is.

The lunchtime is short.

And there is no fixed dining table.

Parents who accompany their kids studying at school

now have another task,

delivering meals.

Every day at noon,

thousands of students

have lunch at the gate of the school.

Chew the ball

for three times or so.

It seems not enough?

Parents devote their time and energy

to the younger generation.

In fact, with knowledge changing and updating in a rapid tempo,

the only thing most parents can do

is take care of their kids’ daily life instead of teaching them academic knowledge.

For instance, they can prepare food for their children,

because the quality of food

has an influence on the exam outcomes

and even changes

the fate of students.

The small town by the waterside

boasts only 10,000 residents.

However, the number is tripled dramatically

thanks to Gaokao.

What coexists with

the usual peaceful life of the local people

and the craft nearly lost to the world

is the fast pace of students.

On the old lanes,

people in bean curd workshop still use

an old-fashioned method

to make dried bean curd which is well known far and wide.

The bean curd with a thickness of about 2 centimeters

tastes tender, smooth, silky

and springy.

It’s sure that she cannot sleep well.

The way of teaching here

doesn’t allow her to take enough time to rest.

As to her daily life anyway,

undoubtedly I try my best to make sure

that she eats well enough

to absorb sufficient and balanced nutrition.

One more day,

Gao Xinya is leaving

to attend Gaokao held in urban districts.

Li Xi exerts more efforts

to prepare the last meal for her daughter

before she leaves.

Smells good.

Stewed Dried Bean Curd with Pork

is made by cooking white and tender bean curds

with greasy pork belly.

With heavy oil and brown sauce,

the dish is fresh and delicate.

Feel nervous?

A little bit.

Well, a little bit.

Were you nervous

when you took an exam?

We are different.

For you, studying is suffering,

whereas for me studying was a blessing at the then time.

Not that bad.

I have spent about 10 months accompanying my daughter.

It’s probably

the happiest and best time

in my life.

The slippers with images of horses on them symbolizing victory

are finally finished.

The unforgettable days

when the mother and the daughter spent together

are also about to end.

To pursue

dreams in our heart,

each one of us travels

from all directions of the province to this school,

Maotanchang Middle School,

a school in the depth of mountains.

Why did we travel along the winding mountain paths

to come here?

We came for studying,

for learning knowledge, for settling our mind at ease.

Now it’s time

to display our capabilities.

Leading a simple life

is not necessarily resulted from having no other choice.

Sometimes it can be a choice of the heart.

In Shanghai,

vegetarians are seeking for health

and even the meaning of life

from ordinary vegetables.

There are more than 50 million vegetarians

in China now.

Purifying the heart and limiting the desires

have always been a prerequisite of spiritual practice

for the wise since ancient China.

Nowadays,

plain vegetarian diet

is considered healthy to both body and mind

by an increasing population of people.

It even has become a strategy

of attracting customers for catering providers.

A piece of paper, please.

I think delicacy

is an invisible

yet invincible weapon.

It is able to conquer every person.

Wang Aihua searches every corner of streets

to continuously enrich her list of delicacies.

To prepare for the mid-autumn festival vegetarian feast

for the community,

Wang Aihua works day and night.

She even has to

make several key ingredients in person.

A mixture of red bean powder, dried tangerine peel and brown sugar

comes to be the filling,

which is also her secret weapon.

In the 1960s,

70% of vegetables in Hong Kong grew locally.

However, the number reduces to lower than 2% now.

Fenling

is a piece of land

not yet devoured by the real estate industry.

Adhering to the traditional way of farming,

farmers here use only organic fertilizer

and cultivate only seasonal vegetables.

Although the yield is low,

Aihua trusts such agricultural produce.

Snow Skin Mooncake

is a highlight of the mid-autumn festival vegetarian feast

that Aihua has been preparing.

In China,

mooncakes are varied from place to place.

In the 1980s,

in order to overthrow the traditional way of making mooncakes ,

people in Hong Kong created Snow Skin Mooncake.

The crust is made of glutinous rice flour

mixed with non-glutinous flour in proper proportion.

The filling is sweetened red bean paste.

The cake tastes tender, smooth, fragrant and sticky.

It does not need to be baked;

rather, it has a more favorable taste if refrigerated.

Do you know

what Happy Kitchen is?

Why do we call it Happy Kitchen?

In modern life,

people simplify foods

as consumer goods with price tags.

The food in Happy Kitchen

nevertheless provokes one to reflect on the relationship

between food, nature and producers.

Things are changing,

so are human desires.

The longer we stay in concrete jungles,

the more we yearn

to return to country life.

The rapid changes of the society

stir the heart of every person.

Hong Kong

is as bustling as usual.

However, skyscrapers are no longer regarded

as the most luxurious and fashionable trend,

but rather the plainest country life is.

How to be in conformity with nature and traditions?

Perhaps more ecological samples

could be found

in mainland China.

Every morning,

72-year-old Long Xiangui

catches fish in Gulin River.

It is his morning exercise.

Gulin County

is the most remote county in Sichuan Province.

Chishui River runs across it.

In terms of their scales of development,

cities in China can be categorized into three classes.

Gulin is a county smaller

than third class cities.

Gulin Handmade Noodles

are tough

yet taste smooth and delicate,

good at absorbing soup.

It is a top choice for breakfast.

Master, 100 grams of noodles.

Got it. Wait a minute.

Stew the peas

until well cooked.

Then add the noodles.

One can enjoy the taste of strong freshness

with a pleasant aroma.

Gulin County is a small county,

close to the countryside.

In rural areas,

there are more fresh vegetables.

Transportation is convenient.

Vendors carry vegetables on a motorcycle

and sell them here.

When they are all sold out, vendors leave.

In this sense,

those vegetables are better.

As a small county by the side of Chishui River,

life in Guili remains

self-sufficient

as in the pre-industrialization era.

Food ingredients come from places

no more than 30 kilometers away.

Choose a rooster that is 3 years old or above.

Use a claw to prod the meat

so that the chicken would not burst when cooked.

The cooking base contains more than 30 seasonings.

The master stock that is repeatedly used

can preserve and enhance constantly

the flavor of the chicken.

This pot of master stock

is made by Long Xiangui the year before last.

The pleasantly aromatic soup

sided with the red pepper dipping oil

represents the most outstanding gustatory characteristic

of Gulin Spicy Chicken.

Spicy Chicken

is the favorite of his great-granddaughter Long Meiqi.

Long Xiangui is eager to give his great-granddaughter a surprise.

Hello?

Available?

Grandpa.

I’ve been looking for you for a long time.

What a naughty girl.

I’ve been long waited for you.

You are really naughty.

Stop crying.

Have you bought candies?

Yes.

Have you?

Yes.

Then what are you crying for?

I bought them myself.

Don’t get mad at your great-grandpa.

You shouldn’t do that.

No cry then.

OK.

We have four generations living under the same roof.

My parents are still alive.

And of course, our kids take good care of us.

Yellow-head catfish,

whose scientific name is tachysurus fulvidraco,

can be found in most parts of China.

These wild fish were rewarded

for Mr. Long’s efforts in the early morning.

The cooking style of yellow-head catfish

varies from place to place.

As to the Gulin-style,

the common way is to cook it with pickled vegetable and pickled chili,

which not only help to remove the unpleasant odor of fish,

but also enhance the freshness and tenderness of the fish.

Cool. It’s done.

Having been stewed in the stock for nearly an hour,

the Spicy Chicken is ready to serve.

Dipping the flesh fully in the red chili oil,

it tastes fittingly spicy and numbing.

The flesh is delicate and tender

with a strong relish.

In the past decades,

at almost every weekend,

the family members

gather together

and enjoy a splendid feast.

to good health of our parents.

Come on,

To good health of each of us.

Cheers.

Cheers.

Cheers.

I prefer living

in this small county.

To live in big city,

I’m afraid I cannot make it.

The air (in small counties)

and hygiene,

among other aspects of the environment

are improving.

A clean and clear environment,

low cost of living,

a simple and slow life,

along with the pleasure

out of ordinary times,

all of these make small counties like Gulin

brim with a strong sense of life.

It was used to be our tradition,

however, in the present days,

it becomes rare and precious.

Having lived in hustling and bustling cities for a long time,

some people choose to run away

to pursue their ideal simplicity and happiness.

Here we go.

Dali

is the place where Shi Xuxia and Wang Chong from Beijing

have been for many times.

Every time they travel here,

both of them always feel that the journey is too short.

From West Fourth Ring Road, Beijing

to Erhaimen, Dali,

there are 3000 kilometers away.

Dali gives them a down-to-earth feel

with the earth under their feet and a blue sky over their head.

A greater change takes place

after they were acquainted with their neighbor, Granny Li.

This is a neighborhood

that Shi Xuxia experienced only when she was a child.

This is raw rapeseed oil.

Fresh crucian carp from Erhai Lake

has sweet and luscious flesh.

Cook it until 70% cooked.

60% or 70% cooked.

Granny Li is an excellent cook.

Shi Xuxia, a lover of delicacy,

won’t miss any chance to learn cooking.

Sichuan pepper powder.

Yunnan Papaya (different from Carica papaya),

also called “Sour Papayaâ€

is the gustatory identification code of this dish.

Don’t cook it with its seeds.

The sourness of Yunnan papaya

has a unique fruit flavor and a strong taste,

which endows the flesh of crucian carp with an endless relish.

The fish is tender, juicy and silky,

while the broth is fresh, spicy and rich.

It’s sour.

Erhai Lake 85500:42:33,330 --> 00:42:35,880is the seventh largest freshwater lake in China.

With good quality of water,

Erhai Lake is abundant in aquatic products.

Fishermen of Bai ethnic group

have lived by fishing here for generations.

Mount Cang

has an average altitude of 3,500 meters.

It’s rainy season in July,

a season to pick lurid bolete.

Fungus pickers go up the mountain in the early morning

to harvest fresh fungi

and sell them immediately after they go down.

The local people describe this as “morning fungi consumed at noonâ€

Lurid bolete is

a common name for boletus luridus.

Its color changes

when sliced,

which signifies its toxicity.

It is easy to be poisoned if one eats it improperly.

High temperature is the key to detoxification.

Cook it twice.

First saute the lurid bolete in oil.

After that, stir fry it over high heat.

By this way one can be sure that the fungi are thoroughly cooked.

I have no idea of its taste.

Fresh lurid bolete tastes crispy and refreshing

with an extraordinary fragrance.

That is the reason why it is so appealing

even though it’s slightly toxic.

It’s really tasty.

Right.

Sure.

Extremely fresh.

Did you see its thorns?

Yes.

The counter-urbanization life

is characteristic of a peaceful life,

fresh air,

harmonious neighborhood

and meals made of natural ingredients.

Their life experience in Dali

led Shi Xuxia and her husband

to make an serious decision.

Come on, Cao’er.

In the early 2013,

they quit their jobs in Beijing

and moved to Dali.

Both of us are not the kind of people

who tries their best to surpass others,

to climb up the social ladder

with a high aim.

Perhaps for those who struggle

and work hard in big cities,

they want to succeed in their career,

to stand out.

But as to both of us,

it seems that we don’t go after that.

We go after a leisurely life.

To free oneself from the low-brow theory of success

and escape from metropolis,

Dali is an ideal place

to settle down for those

who make a living outside their hometown.

New comers come from the four corners of China.

When they enjoy the rustic beauty,

there are moments of surprise

to discover themselves.

So cool.

“Pain food and simple life are not necessarily dull and hard.

The empty life for others

is the most cherished time

for me.â€

Shi Xuxia wrote

in her daily.

On June 5th,

10,000 odd students

from Maotanchang Middle School

are transported by 70 buses

in 140 times.

To Li Xi,

the laborious yet happy time of accompanying her daughter studying

is precious for the rare intimacy.

When children grow up,

they will be further and further away from home.

Every morning when Liang Jingxuan sets out,

he seems to go on an arduous journey.

Only when he returns home from work at night,

he can have an actual rest.

A bowl of hot soup

carries the warmth and affections

of a Guangzhou family.

Finishing the heavy work,

Yang Yuanyuan walks out of the factory

and embraces her own life.

No matter how dissatisfied she is towards her work,

she still enjoys

her youth time.

The celebration of Torch Festival in Daliang Mountain

With the work of line patrol ending temporarily ,

Gu Tao also sits down

and have a taste of delicacies.

The desire for delicacies

is an instinct of human beings.

However, the choice of delicacies

varies from person to person,

sometimes may be completely opposite.

Some prefer meat dishes while some others favor vegetarian diets.

Some eat fast while some others eat slowly.

No matter how they act, there is always a reason.

Today,

the unprecedented abundance of food

coexists with

unprecedented want of resources.

If we look for answers perhaps

in the wisdom of our ancestors,

they would remind all of us who have a limited time of life

the following insight:

there are thousands of houses,

but you only need a 2-meter place to sleep;

even if you have millions of fortune,

you only have three meals a day.

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