On the final day of the holidays, let’s treat ourselves to something fresh and delicious. The “Clear Simmered Free-Roaming Mutton” prepared by the herders of Hari Gao Bi is simple to make; anyone who has tasted the four-season nomadic grassland mutton from this region cannot help but offer endless praise,…
Feeling a bit weighed down by all the rich meats and fish of the Spring Festival? If you’re at a loss for what to eat next, why not try Yiyi Farm’s All-Purpose Red Sour Soup? Whether you’re poaching fish, blanching beef, cooking noodles, stir-frying vegetables, or even tossing a cold…
After a few days of rich, heavy feasts, it’s time for a change of pace. How about some refreshing, crunchy radish? At the Beijing Organic Farmers’ Market, every grower’s radish has its own distinct character. Different soils and farming methods yield different flavours, each with its own personality—yet they all…
How can a simple block of tofu be enjoyed? Xiucai Bean Curd Shop shares their own secrets for soy-braised tofu. Ingredients: One block of Xiucai Bean Curd Shop tofu Soybean paste, chilli paste (optional), light soy sauce, salt, chopped spring onion Method: 1. Cut the tofu into cubes, blanch them,…
What is a festive table without a showstopping main dish? Snail Farm in Huairou, Beijing, produces more than just organic vegetables; they also raise free-range roosters. What is the best way to prepare them? Snail Farm shares their recipe for “Super Stir-fried Chicken”—let’s enjoy a hearty feast on the third…
The finest ingredients require only the simplest preparation. To discover the best way to enjoy free-range pork from Mutongxin Farm, Wu Longlong shares his personal recipe for Fragrant Steamed Pork Belly. Treat yourself to the taste of free-range pork this second day of the Lunar New Year! Ingredients: 500g Mutongxin…
🧨🧨🧨 On the first day of the Lunar New Year, Foodthink wishes you a Happy New Year! In the coming year, May your life be like fertile land: wherever you sow, there shall be a harvest May your body be like a crop: rooted in the earth, drawing nourishment May…
I. Smallholders at the mercy of the elements and mothers longing to escape the motherhood penalty Due to the weather, the survival rate of the seedlings planted late this summer was very low. Consequently, Hu Xuemei’s farm on the outskirts of Chengdu had no vegetables available for delivery a while…
I. The Bean Soup of Ennoblement In a previous article, I mentioned wheat meal; this time, let’s talk about bean soup. These two humble staples carry a wealth of information; they require a tidy kitchen and a well-tended stove, and they demand our utmost attention. Yan Shigu of the Tang…
Foodthink Says As autumn arrives, The Little Dining Table in Yulin, Chengdu has been running for half a year. These six months of practice have fostered a growing sense of harmony between the cook, the dining companions, the farmers, and the food itself. For everyone involved, beyond the planned changes,…
