Family food culture, local food memories, workers’ table stories, and personal relationships with food.
Three heavy mealside-drama users range from hundred-rewatched classics to stress-relief short series, probing whether screen companionship truly eases loneliness – or leaves us swallowing the original flavour of food in a haze of digital compensation.
A small strip of clay by the courtyard wall of our Hangzhou studio: after seven batches of hot compost made from saved kitchen scraps and coffee grounds, the ground, hard as rammed earth, has loosened into black soil that opens with a single spade.
The last dish in Foodthink’s New Year recipe collection: Ujimqin sheep from Dulan’s family of Harigobi herders in East Ujimqin Banner, Inner Mongolia, raised through four-season transhumance—clear-simmered with salt alone until the meat is fall-apart tender.
Foodthink and the Beijing Organic Farmers’ Market present the New Year Recipe Collection. New Year Day Six: Yiyi Farm’s Red sour soup – stir-fry the aromatics, simmer into a pot of Sour soup hotpot, meats and vegetables alike.
Foodthink and the Beijing Organic Farmers’ Market present their New Year Recipes from Day 2 to Day 7. The day-five radish sashimi needs only washing, no peeling, a thick cut and soy sauce — good produce, served simply, says it all.
This tofu comes from Xiucai Bean Workshop – stir-fry the yellow bean paste until fragrant, braise for three minutes, and it’s ready. This dish is one of the Spring Festival New Year’s recipes co-created by Foodthink and the Beijing Organic Farmers Market with six farmers.
Foodthink and the Beijing Organic Farmers’ Market present “New Year’s Feast Recipes”, days two to seven — six farmers each cooking with their own produce. Huairou Snail Farm’s stir-fried chicken braises a free-range rooster in beer for two hours: when ingredients shine, the cooking does them justice.
Wu Longlong of Mùtóngxīn Farm marinates pork belly thoroughly with Sichuan peppercorns and five-spice powder, coats it in flour and steams forty minutes — and it’s done. A New Year dish from Foodthink and Beijing Organic Farmers’ Market’s one-dish-per-day series, second to seventh day of the New Year.
Foodthink and Beijing Organic Farmers’ Market serve six consecutive days of “New Year recipes” – Day 2 to Day 7 – six home-style dishes of meat, vegetables and soup made from farming friends’ home-grown ingredients, so every good taste on the New Year table has an honest origin.
Drying sweet potato starch, steaming rice cakes, brewing red yeast rice wine, preparing winter bamboo shoots — Songyang’s New Year’s Eve dinner takes all winter, on Braid Granny at the market, nearly thirty years of Sister Zhuhua’s cakes, forest ranger Xu Yeyin’s wine vats, and the Grandpa Li couple.
