Traveling through the folk Yun You Du Wei Zhai

Author: Qiao Gan
Publisher:
Publish Date: 2001-08-01
Features: "A Fragrant and Dry Artemisia," "Sweet Locust Flower Cake," "Delicious and Sweet Lotus Seed Congee," "Rural Radish Shreds," "Aroma of Mother's Stew," "Pingjiang Longevity Sauce Dry," and "The More You Chew, the More Fragrant." Whether you're not particularly picky about food or have a busy schedule, if you take a look at one or two pages after tea or before going to bed, then chew slowly and savor the lingering flavors, you'll feel the strong nostalgia, the pure folk customs, and the profound cultural heritage in every word, truly indulging in a "feast for the taste buds." After reading this book, you may find yourself gaining an interest in cooking, even learning to make "Sea Vegetable Buns," "Jujube Paste Cake," "Heterochromia Rice," "Pumpkin Congee," "Bone Marrow Pork," "Pulled Tofu," and "Torn Sheet Soup." These articles are selected from the "Muwei Zhai" column of the People's Daily's "Dadi".