When the last snow this winter falls in the northeast of China people who have stayed home to avoid to the winter cold begin preparing for the upcoming spring fest of all the foods they are preparing for the spring festival consists of precious local products from their hometown this year people pluck fragrant flowers in spring catch fresh aquatic products in summer harvest abundant food from forested mountains.
And the sea in autumn and enjoy the forests rare treasures in winter after a year of hard work people withdraw the year's blessings during the spring festival and share in the fabulous food that the seasons offer I think that they will also enjoy good fortune in the new year in soif our thirst kitchen is an array of gifts that the Four Seasons have bestowed upon them during major cold the coldest time of year.
Small village is covered with snow and has a scarce population her daughter who is working in South Korea called several days ago. she's coming home to celebrate the spring festival swaybar sir especially kept this frozen food for her daughter as a New Year gift. she collected them in the mountains last spring on a clear spring morning the rain starts to fall the river water that suddenly Rises gathers shoals of small fish at sharp turns downstream only after mid-may each year - the signs of spring starts gradually appearing at the foot of the Changbai mountains.
When the forested mountains in front of her house turned green sway parser must go into the mountains, early to look for the green traces of wild vegetables the freshest wild mountain vegetables exist in the short period between the 6th and 7th solar terms of Gulu and lee-char over a dozen days various plants come forth with the rain these wild vegetables can be found everywhere in the large virgin forests of the Changbai mountains Smila sina japonica and other lu Theroux grow in the open forest areas and a theory of molten datum and common Bracken grow in the low-lying valleys but sway fossa prefers austere acum see Baldy and main spring which is a kind of wild celery that grows in the mountains and has a fragrance like pine oil with dozens of years of experience picking.
Wild vegetables sway parser is very familiar with these plants just casually picking a random vegetable she still knows its name the bamboo basket she carries on her back allows good ventilation and ensures that the wild vegetables stay fresh under the heat of the Sun. There are only ten days in a year when wild vegetables can be picked because as the weather heats up the wild mountain vegetables gradually become old and would like thus during this short period of time people shuffled back.
Forth from the mountains every day picking wild vegetables yo shui village where sway was her and her family live is over 30 kilometers away from our doubt by her town at the bottom of a valley in the Chiang Mai mountains. There are only two households in the village where the people live an almost isolated life from the rest of the world the by river flows with the water from the Chiang Mai mountains. The medicinal spring in the mountains that has a high content of carbonic acid supplies this area with an endless stream of natural water the picked wild vegetables are washed in river water scalded in boiled water and then immediately cooled in cold water.
They can be stir-fried or served cold with a source these are basically the two ways they are eaten but generally speaking these wild vegetables are packed and then immediately frozen they'll be eaten at any time in the place of fresh vegetables. When they're needed after spring they can also be stored by caring mothers for their children who return home to celebrate the spring festival last spring little.
Tonya couldn't speak within less than one year. she has grown much taller on this day PR yangji danya's mother is returning home. This way was earth began repairing a welcome dinner for her daughter early in the morning sway far servlets glutinous rice dates ginseng and honey into a chicken and stews it in a large pot for about a day when her daughter comes home at night the chicken with glutinous rice will be ready as the chicken is being cooked.
The wild mountain vegetables that sway far sir has stored for a long time are defrosted the ice gradually melts and the stems and leaves are still emerald green as before these vegetables the light fragrance of spring and autumn are going to be cooked for the new year come on the our own unique.
We are but you know what go ahead and toss him yet yeah do what Ashley well Jamil they Alchemist some easily I wish I wish yourself as you know every year when celebrating the spring festival someone is busy in the kitchen as the children are playing.The elders are enjoying their time and this is a mother who is preparing a home-cooked reunion dinner.
Everyone in the family looks forward to as the wild vegetables can't be taken away pyongyang chili can only eat them at home. During the spring festival she used to go with her mother picking wild vegetables in the mountains but now she is also a mother she plans to take her daughter Dania to live with her abroad after the Spring Festival its way far so is unwilling to let her little granddaughter go but she also hopes that her little granddaughter can be with her own mother the abundant harvest at the beginning of the year gives the family wild spring vegetables to enjoy for the spring festival in the cold of winter because sway buzzer has stored them all the food is natural and inexpensive but it makes the family feel warm inside due to its simplicity and vitality the forested mountains the flavor of wild vegetables and family affection that comes from blood relationships never changes just like family affection good food is always light and original.
As the Spring Festival arrives Jan chin Daan's fish restaurant becomes quiet which seldom happens during the year in the small hot kitchen way he practiced his apprenticeship at the age of 15 Jang Jin Lin never thought that he would own such a big kitchen now the elderly man who has been a cook for 50 years plans to retire from his kitchen after the Spring Festival Jang Jin Ling will hand the fish restaurant over to his son apart from having tea and occasionally resting beside the kitchen stove he will have time to go back to his hometown in Shandong Jang Jin Lin's fish restaurant is well known in the Songhai Lake area a restaurant that is usually already full in the morning Shirley offers.
Something special in fact there are many fish restaurants in the small town and they offer different flavors the secret for the prosperity of fish restaurants could well be in the fish that come from the Songhua River Jang Jin Ling often called as the experience of coming to Jilin at the age of eleven blinding working in fisheries during his childhood the shoals of fish that swarmed the lake were his first impression of Songhua lake what are you looking at yeah video 2.0 earlier I just found out who around usin swagga mobile and Sheila holy baby - you don't know - are you the Songhua River flows through Jilin city and is intercepted by the Fung man hydropower station where it forms a reservoir in the mountains called Songhua Lake some high Lake zigzags and stretches out with many tributaries it is the largest lake in Jilin province and the largest artificial lake in northeast China after the lively scene of the opening of the Songhua River in spring the surface of the water in one chief fishery during the summer solstice looks tranquil the fishery in the Bay of Songhai Lake is abundant in fish and provides fresh aquatic products to fish restaurants in the town throughout the year many rare fish that are seldom Court have already sold out before they have even reached the bank so Jan young Fung Jan chin Lynn's son draws in the net with fishermen on the river every day as he has been visiting fisheries with his father since childhood Jiang Yan song is pretty familiar with the lakes produce.
He has purchased food for his father's fish restaurant for over ten years although there are not many fish in the summer a dozen different types of fish still fill the compartments after the net has been drawn in several times what jung-hyun flung chooses will be on his father's menu carp crucians silver carp and even the bighead carp are quite common if they're lucky they might catch mandarin fish white amor bream spotted steeds and white fish which are pretty rare these fish are famous specialities from the lake at his father's fish restaurant has been prosperous for dozens of years thanks to dishes made with these river fish the apprentices that worked in the kitchen have gone back home to celebrate the spring festival Jan Qinling states in the kitchen alone because according to the Jan family rules he has to cook the spring festival reunion dinner the elderly man doesn't get many chances to work at the kitchen stove anymore the four specialities that they've specially ordered mandarin fish why tamil bream spotted steets and white fish are rarely found in the bay of the Lakes fishery during winter he's going to prepare a feast consisting of song pas lake fish that he used to cook for customers but this time it's for his family off the first three specialities from the Songhua River the mandarin fish is their most expensive this type of fish has a fierce temperament and feeds on smaller fish but it has tender and delicious flesh it only needs to be stewed in a pot over a high heat to produce a thick soon-jong Qin Ling seals the white amo bream which looks like watch and bream with tin foil roast sits on a stone hot plate and then pours on the source spotted steeds that have a flesh that looks like garlic cloves are fried and stewed according to the traditional northeastern cooking method the last speciality Whitefish is a must-have during the spring festival people from Jilin that live beside rivers have a conventional habit whereby they have to eat fried white fish at family gatherings during the spring festival and other festivals large white fish is the most valuable white fish in Songhai lake in the past this white fish from chi-lin was presented to the ching imperial family but nowadays many ordinary families buy and steamed the fish to celebrate the spring fest of all John Ching Ling makes fish ball soup with the white fish's flesh opera singers are best at singing and cooks are best at cooking soup the hint is well under control and the soup is simmering while the fish balls are put into the pot it's different intervals ensuring that they are equally flexible 40 years ago Jiang Cheng Lin applied the method of making meatballs from his hometown in Shandong and started making white fish balls soup to begin with he made the soup because it was a good fish for fishermen to eat and later it became a dish that influenced his life and something that he wants to pass on to his descendants braised yellow head catfish with sauce stewed big head carp in an iron pot Gor bow fried fish and fried starchy ice fish are cooked in succession not afraid of the trouble Jan Qin Ling makes all of the fish dishes each of which can be served as a main course.
And they enriched the Spring Festival fish banquet unlike the five traditional flavors these fish dishes have a delicious delicate flavor song parlayed not only provides people with food but also dictates their diets Chinese people have to have a fish dish during spring festival which represents their hopes for enjoying a surplus of wealth every year with close ties to fish this family uses the fish banquet to express their deep affection for each other the Songhua River flows on as the elderly man quietly continues his life of making fish dishes and brings hope for the continuous prosperity of the fish restaurant. Over these years people have become closely connected to the large river in front of their homes sixty thousand people are enjoying the big moon join them today Honda a minute's the big move didn't matter a Dayton area.
And the sea in autumn and enjoy the forests rare treasures in winter after a year of hard work people withdraw the year's blessings during the spring festival and share in the fabulous food that the seasons offer I think that they will also enjoy good fortune in the new year in soif our thirst kitchen is an array of gifts that the Four Seasons have bestowed upon them during major cold the coldest time of year.
Small village is covered with snow and has a scarce population her daughter who is working in South Korea called several days ago. she's coming home to celebrate the spring festival swaybar sir especially kept this frozen food for her daughter as a New Year gift. she collected them in the mountains last spring on a clear spring morning the rain starts to fall the river water that suddenly Rises gathers shoals of small fish at sharp turns downstream only after mid-may each year - the signs of spring starts gradually appearing at the foot of the Changbai mountains.
When the forested mountains in front of her house turned green sway parser must go into the mountains, early to look for the green traces of wild vegetables the freshest wild mountain vegetables exist in the short period between the 6th and 7th solar terms of Gulu and lee-char over a dozen days various plants come forth with the rain these wild vegetables can be found everywhere in the large virgin forests of the Changbai mountains Smila sina japonica and other lu Theroux grow in the open forest areas and a theory of molten datum and common Bracken grow in the low-lying valleys but sway fossa prefers austere acum see Baldy and main spring which is a kind of wild celery that grows in the mountains and has a fragrance like pine oil with dozens of years of experience picking.
Wild vegetables sway parser is very familiar with these plants just casually picking a random vegetable she still knows its name the bamboo basket she carries on her back allows good ventilation and ensures that the wild vegetables stay fresh under the heat of the Sun. There are only ten days in a year when wild vegetables can be picked because as the weather heats up the wild mountain vegetables gradually become old and would like thus during this short period of time people shuffled back.
Forth from the mountains every day picking wild vegetables yo shui village where sway was her and her family live is over 30 kilometers away from our doubt by her town at the bottom of a valley in the Chiang Mai mountains. There are only two households in the village where the people live an almost isolated life from the rest of the world the by river flows with the water from the Chiang Mai mountains. The medicinal spring in the mountains that has a high content of carbonic acid supplies this area with an endless stream of natural water the picked wild vegetables are washed in river water scalded in boiled water and then immediately cooled in cold water.
They can be stir-fried or served cold with a source these are basically the two ways they are eaten but generally speaking these wild vegetables are packed and then immediately frozen they'll be eaten at any time in the place of fresh vegetables. When they're needed after spring they can also be stored by caring mothers for their children who return home to celebrate the spring festival last spring little.
Tonya couldn't speak within less than one year. she has grown much taller on this day PR yangji danya's mother is returning home. This way was earth began repairing a welcome dinner for her daughter early in the morning sway far servlets glutinous rice dates ginseng and honey into a chicken and stews it in a large pot for about a day when her daughter comes home at night the chicken with glutinous rice will be ready as the chicken is being cooked.
The wild mountain vegetables that sway far sir has stored for a long time are defrosted the ice gradually melts and the stems and leaves are still emerald green as before these vegetables the light fragrance of spring and autumn are going to be cooked for the new year come on the our own unique.
We are but you know what go ahead and toss him yet yeah do what Ashley well Jamil they Alchemist some easily I wish I wish yourself as you know every year when celebrating the spring festival someone is busy in the kitchen as the children are playing.The elders are enjoying their time and this is a mother who is preparing a home-cooked reunion dinner.
Everyone in the family looks forward to as the wild vegetables can't be taken away pyongyang chili can only eat them at home. During the spring festival she used to go with her mother picking wild vegetables in the mountains but now she is also a mother she plans to take her daughter Dania to live with her abroad after the Spring Festival its way far so is unwilling to let her little granddaughter go but she also hopes that her little granddaughter can be with her own mother the abundant harvest at the beginning of the year gives the family wild spring vegetables to enjoy for the spring festival in the cold of winter because sway buzzer has stored them all the food is natural and inexpensive but it makes the family feel warm inside due to its simplicity and vitality the forested mountains the flavor of wild vegetables and family affection that comes from blood relationships never changes just like family affection good food is always light and original.
As the Spring Festival arrives Jan chin Daan's fish restaurant becomes quiet which seldom happens during the year in the small hot kitchen way he practiced his apprenticeship at the age of 15 Jang Jin Lin never thought that he would own such a big kitchen now the elderly man who has been a cook for 50 years plans to retire from his kitchen after the Spring Festival Jang Jin Ling will hand the fish restaurant over to his son apart from having tea and occasionally resting beside the kitchen stove he will have time to go back to his hometown in Shandong Jang Jin Lin's fish restaurant is well known in the Songhai Lake area a restaurant that is usually already full in the morning Shirley offers.
Something special in fact there are many fish restaurants in the small town and they offer different flavors the secret for the prosperity of fish restaurants could well be in the fish that come from the Songhua River Jang Jin Ling often called as the experience of coming to Jilin at the age of eleven blinding working in fisheries during his childhood the shoals of fish that swarmed the lake were his first impression of Songhua lake what are you looking at yeah video 2.0 earlier I just found out who around usin swagga mobile and Sheila holy baby - you don't know - are you the Songhua River flows through Jilin city and is intercepted by the Fung man hydropower station where it forms a reservoir in the mountains called Songhua Lake some high Lake zigzags and stretches out with many tributaries it is the largest lake in Jilin province and the largest artificial lake in northeast China after the lively scene of the opening of the Songhua River in spring the surface of the water in one chief fishery during the summer solstice looks tranquil the fishery in the Bay of Songhai Lake is abundant in fish and provides fresh aquatic products to fish restaurants in the town throughout the year many rare fish that are seldom Court have already sold out before they have even reached the bank so Jan young Fung Jan chin Lynn's son draws in the net with fishermen on the river every day as he has been visiting fisheries with his father since childhood Jiang Yan song is pretty familiar with the lakes produce.
He has purchased food for his father's fish restaurant for over ten years although there are not many fish in the summer a dozen different types of fish still fill the compartments after the net has been drawn in several times what jung-hyun flung chooses will be on his father's menu carp crucians silver carp and even the bighead carp are quite common if they're lucky they might catch mandarin fish white amor bream spotted steeds and white fish which are pretty rare these fish are famous specialities from the lake at his father's fish restaurant has been prosperous for dozens of years thanks to dishes made with these river fish the apprentices that worked in the kitchen have gone back home to celebrate the spring festival Jan Qinling states in the kitchen alone because according to the Jan family rules he has to cook the spring festival reunion dinner the elderly man doesn't get many chances to work at the kitchen stove anymore the four specialities that they've specially ordered mandarin fish why tamil bream spotted steets and white fish are rarely found in the bay of the Lakes fishery during winter he's going to prepare a feast consisting of song pas lake fish that he used to cook for customers but this time it's for his family off the first three specialities from the Songhua River the mandarin fish is their most expensive this type of fish has a fierce temperament and feeds on smaller fish but it has tender and delicious flesh it only needs to be stewed in a pot over a high heat to produce a thick soon-jong Qin Ling seals the white amo bream which looks like watch and bream with tin foil roast sits on a stone hot plate and then pours on the source spotted steeds that have a flesh that looks like garlic cloves are fried and stewed according to the traditional northeastern cooking method the last speciality Whitefish is a must-have during the spring festival people from Jilin that live beside rivers have a conventional habit whereby they have to eat fried white fish at family gatherings during the spring festival and other festivals large white fish is the most valuable white fish in Songhai lake in the past this white fish from chi-lin was presented to the ching imperial family but nowadays many ordinary families buy and steamed the fish to celebrate the spring fest of all John Ching Ling makes fish ball soup with the white fish's flesh opera singers are best at singing and cooks are best at cooking soup the hint is well under control and the soup is simmering while the fish balls are put into the pot it's different intervals ensuring that they are equally flexible 40 years ago Jiang Cheng Lin applied the method of making meatballs from his hometown in Shandong and started making white fish balls soup to begin with he made the soup because it was a good fish for fishermen to eat and later it became a dish that influenced his life and something that he wants to pass on to his descendants braised yellow head catfish with sauce stewed big head carp in an iron pot Gor bow fried fish and fried starchy ice fish are cooked in succession not afraid of the trouble Jan Qin Ling makes all of the fish dishes each of which can be served as a main course.
And they enriched the Spring Festival fish banquet unlike the five traditional flavors these fish dishes have a delicious delicate flavor song parlayed not only provides people with food but also dictates their diets Chinese people have to have a fish dish during spring festival which represents their hopes for enjoying a surplus of wealth every year with close ties to fish this family uses the fish banquet to express their deep affection for each other the Songhua River flows on as the elderly man quietly continues his life of making fish dishes and brings hope for the continuous prosperity of the fish restaurant. Over these years people have become closely connected to the large river in front of their homes sixty thousand people are enjoying the big moon join them today Honda a minute's the big move didn't matter a Dayton area.
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