Shaoxing, Zhejiang Province, China
Chinese mustards taste bitter and spicy when they are freshly harvested.
They are dried.
Then preserved with salt.
And dried again.
霉干菜扣肉 braised pork with preserved Chinese mustard
霉干菜河虾汤 preserved Chinese mustard soup with bamboo shoots and shrimp
A ceremony is conducted.
Wine and food are offered to the gods as sacrifices.
An earthen oven is made.
Liu’ao, Fujian Province, China
Sweet potatoes originated in Central or South America, and arrived in China in the 16th century.
Sweet potato slices
番薯芋圆 sweet potato and taro balls
Sweet potato starch
The starch can be steamed.
Once the layer of starch is steamed, a second layer is added. There are a total of 15 layers, and take three hours to steam.
The entire stack of starch, once cooked, weighs 18 kg.
It’s dried, then processed into strips.
番薯粉丝 sweet potato glass noodles
They are sun-dried.
Sea anemone can be stewed.
Then add sweet potato glass noodles.
沙蒜豆面 sweet potato glass noodles with sea anemone stew
海鲜粉丝汤 sweet potato glass noodle soup with seafood
On the construction site, a group of workers take a break for lunch.
烤香蕉 Maduro asado
奶油海鲜汤 mariscos con crema
烤贝壳 concha asada
海鲜砂锅 cazuela de mariscos
Where there are Chinese people, there are Chinese food.
In a local seafood market, Chinese workers purchase ingredients to make food of their hometown.
红烧鱼 braised fish
盐焗厄瓜多尔白虾 salt baked Ecuador shrimp
火锅 hot pot
Xinmin, Dunhua, Jiling Province, China
Residents gather for a rehearsal.
秧歌 a type of folk dance that literally translates into “dance of the rice sprout”.
In such cold climate, high-calorie food is preferred.
Lard is used in all kinds of cooking.
猪网油 Caul fat
Pig liver and minced pork wrapped in caul fat.
烧蔗 deep fried pork in caul fat
The leftovers from making lard are mixed with carrots to make fillings.
萝卜油渣包子 steamed bun with carrots and lard fillings
After a heavy snow, villagers gather to slaughter a pig and enjoy a feast.
An entire kitchen of meat.
白肉 boiled pork
Boiled pork is eaten with sour vegetables.
血肠 blood sausage made with pig’s blood
Dipped in garlic, chilli oil, or peanut sauce.