The making of a dress using grape peel dye
Chinese Valentine’s day is also called “Qiqiao Festival”. Ancient people would eat fried pastries called “Qiaoguo”, While eavesdropping on the sweet nothings between the Cowherd and the Weaver Girl in the fairy tale. At night, girls would pray to the Weaver Girl for dexterity in needlework, which is called “Qiqiao” (beseeching dexterity). Last year I made some “Qiaoguo”, and this year let me teach you guys how to make “Qiaosu”, also a traditional dessert for the day. The crispy and flaky outside melts in your mouth, While the purple sweet potato paste inside stays chewy and sugary. It gives more than a pleasing aesthetic.
I like the feeling of a big plate full of food, just like the Dai-style hand pilaf! The cuisine of Dai nationality pays attention to spicy and sour. If you don’t like spicy and sour dishes, you can replace it with any food you like! For example, put on a plate full of crayfish if you like it.
"Flame Drunken Fish"--- After eating two bites of fish that is marinated in wine until it’s dry and fragrant, and then sipping two glasses of newly brewed raspberry wine... I’m so comfortable now!!!
The yellow peaches are finally ripe! On a summer evening, a can of chilled canned yellow peaches would be perfect. Sweet, fragrant, and refreshingly cool... Anyone who tries to take it from me, I'll fight them to the death!!!
In the last video, many people complained that it was too difficult! This time I will teach you a big dish that anyone can cook. Soak, mix, and steam it, and It's finished! I can eat a lot
In A Dream of Red Mansions, Baoyu made rouge by himself, saying ‘This is made from the essence of the very best safflower, which is steamed after all impurities have been extracted and attar added. You need only take a little on a pin, rub it on your lips and that’s it.’ Today we’ll do it in the ancient style too: natural lipstick paper, rouge cream and eyebrow cream!
Here’s the super pal for reading and watching TV: spicy beef jerky. Stew the beef in secret sauce over slow fire, and simmer the spice oil till fragrant. Chew the hand-ripped beef, and indulge in its lingering flavor. Bite by bite, you simply can’t stop… Homemade snack with no preservatives or coloring, Safe for children and everyone!
Lanzhou beef noodles, one of China's top ten noodles, noodles culture's "living fossils." This is definitely a bowl of art, "clear, white, red, green, yellow", the 5 indispensable factors. Flour mixing, kneading noodles, every aspects needs to be mastered in order to make this hand-pulled noodles successfully. Starting from tomorrow, let's respect each bowl of Lanzhou beef noodles!
It’s again the festival for reunion. And this year, I made some Suzhou pork mooncakes. The pastry is crispy and flaky, while the pork filling is juicy and savory. Each morsel is a lip-smacking experience… Take a sip of cassia wine and seize this heavenly moment. Who cares about worldly sorrow or joy, and whether the moon dims or shines?
前几天在网上看到一个漂亮的秋千，索性就把老房子拆剩下的大木头旧物利用了一下……做了个遮阳挡雨的沙发床秋千!
Time to dig taro again! When I was a kid, Grandpa used to make taro rice for me. Rice was a luxury then, and people would often stir-fry less expensive vegetables like taros, beans, pumpkins, or sweet potatoes, to stew with cooked rice. In this way, they could sell more rice to keep their children in school… Now I can make more delicious taro rice, But the one who taught me how to cook it is no longer around… Cherish your loved ones while you may. Go home and visit them more.
Under the red pine tree at an altitude of 3,000 meters Grows an elusive mushroom -- matsutake. This species of edible fungus with high nutritional value and intense aroma Cannot be cultivated even today and is extremely rare. From "charcoal grilled matsutake" to " chicken soup with matsutake " to "matsutake wine" ... Cook the most precious mushroom with the utmost piety and make it a culinary ritual!
Autumn wind rises. At this time of the year, I would make donkey hide gelatin paste for the winter. Delicious and nutritious, Prime tonic for women and girls! Keep my recipe if you’ve suffered from tremblingly cold hands and feet in the winter.
In my memory, every time this season of the year, Grandma will grind corn using a millstone to make these savoury corn pulp cakes. Since when have you last eaten a coal-baked caramelised corn pulp cake? 想着以前每到这个季节，奶奶就会用石磨推出玉米浆烙出这种香香的玉米饼，记忆里这样用柴火烙出焦黄的嫩玉米饼，你有多久没吃过了？
Sprinkle nigari over soy milk, and the magic works. In this bean harvest season, Make your bean curd at home! Easy but perfect recipe. Try it out and impress your mom. After all, every lazy baby may shine once. 卤水点豆腐，一物降一物？ 收豆子的季节， 自己在家也能做豆腐！ 简单粗暴的操作， 赶紧学会好在老妈面前得瑟一手！ 毕竟谁还不是个心灵手巧的宝宝了？
很多小馋猫们馋了很久的柚子今天终于把它做喽～～新鲜的蜜柚+自家蜂巢取的蜂蜜，熬至色泽呈琥珀，果肉晶莹剔透，这才算得上完美的蜂蜜柚子茶！！！ （柚子皮：果肉=1:8，果皮内的白瓤去的越干净苦味越少） Fresh grapefruit + honey Boil until the color is amber, the flesh is crystal clear, this is the perfect honey pomelo tea!!
Papermaking can be traced back to the early Western Han Dynasty in 2nd century BC, when our ancestors began to produce the most primitive form of paper from hemp netting and bark. In this highly-industrialized age of mass production, I hope we still have idea how our Chinese ancestors, without any modern machines, invented paper! 手工造纸的起源最早可追溯到公元前2世纪时的西汉初年，那时我们的祖先便开始用麻皮和树皮制成最原始的纸张。在这个已经拥有了大量机械化生产纸张的年代，但愿我们还能知晓祖先们是怎样用一双手，让中国成为了世界上最早发明纸的国家！
香喷喷、火辣辣、色泽红润、鲜香麻辣、口齿留香、食指大动、回味无穷、色味俱佳、芳香四溢、香飘十里、意犹未尽、口舌生香、垂涎三尺的川菜之魂----豆瓣酱 Fragrant, spicy, red color, fresh, spicy, endless aftertaste, excellent color and taste, aromatic, fragrant in the mouth and mouth-watering, the soul of Sichuan cuisine----Doubanjiang
Traditional food from Liziqi——“Small snowy day to make dry vegetable, heavy snowy day to make dry meat”. After a heavy snow day, every family started to prepare dry meat and sausage for New Year. Now I am sharing the recipe we used several decades for making 5kg dry meat and sausage. 李子柒的古香古食——“小雪腌菜，大雪腌肉’，大雪一过，家家户户都开始腌制过年吃的腊肉和香肠，我家做了几十年一直是这个方子，今儿个交给你们了。腊肉和香肠各用的10斤量。（四川老腊肉以及川味香肠的做法）
It’s so cold outside, let’s make a traditional Sichuan hot pot at home! The boiling red soup brings all the trouble away, it warms your heart and stomach. There’s nothing you can’t solve with a homemade Sichuan hot pot! 外面那么冷，在家整一锅地道老四川火锅吧！沸腾的清红汤锅底咕嘟咕嘟煮走所有烦恼，简直暖心又暖胃！这世上没有什么事情是一顿火锅解决不了的！
初雪寒夜， 围着热乎乎的灶台，煮上一锅喷香的柴火鸡！ 大口吃肉，小口酌酒。啧～ 哪还管它个孰是孰非，爱特么谁谁！ In a cold night with the first snow this year, Huddle over the stove, and cook a pot of chicken with firewood. Gulp down chunks of meat and sip at a drink. Mmmm! I feel carried away by amazing food, And there is no other.
Give me a dish of such pickles, and I can tuck into three bowls of plain rice! Anyone like me who can go without meat, but cant live without pickles? Here is what you’ve been craving for—Sichuan vintage jar pickles! 给我一碟这样的泡菜，我能吃下三碗白饭！！！有没有人跟我一样，肉可以不吃，没了泡菜日子就过不下去的！！！ 呶……你们要的四川老坛酸菜在这里了。。。
A multi layer sole shoes for my grandma, in memory of good old days.Probably everybody has some multi layer sole shoes with warm memories in their lives. When I was younger, I have been wearing the multi layer sole shoes all the time, which was made by grandma with old clothes.People nowadays have different kinds of beautiful shoes and.Such an out of style shoe made tedious work just appear in memories today…… 给奶奶做了双千层底，重温儿时一针一线的旧时光。或许每个人的记忆里都有一双带着温暖的千层底儿。儿时，我也一直穿着奶奶用旧衣服做的千层底布鞋长大…如今的我们，已经有了各式各样的漂亮鞋子。这双做工繁琐、样子又老旧的粗布鞋也渐渐被藏进了回忆里………
小时候我们管这玩意儿叫“鼻涕果”。 那会儿吧，一到果子落地的时节， 起床裤子一提的头件事儿就是奔老屋后捡酸枣吃。 估计是那时没什么零食，就觉得这果儿酸酸甜甜的不能再好吃了！ 现在？呵条件越好越矫情，觉得酸了，只得加些冰糖粉做成酸枣糕喽～ When we were little, we called them “snot fruit”. When they ripened, our first thing in the morning was To rush to the backyard and pick up the fallen ones. With few snacks then, we thought these were God’s treat. Now, life is much better, and we’ve become particular about food. Who cares for such sour fruits? Alright, let’s cook them with crystal sugar powder. And bang! Here is sour jujube cake.
The must have cuisine for NYE dinner—flower shaped shrimp. The outside part of this cuisine looks like a blooming flower, which is beautiful and joyful. Other than that, shrimp is nutritious for everybody and has a Chinese meaning implying wealth and luck. Let this “wealthy flower” open on your NYE dinner table. 年夜饭必杀----花开富贵虾 外形像盛开的花朵喜庆漂亮、虾肉营养老少皆宜、名字寓意富贵吉祥。让这朵富贵花盛开在您家年夜饭餐桌上吧！
Mist after the frost swallows the landscape, and refuses to disperse all day long! The Chinese cabbage that withstands the ice and frost is exceptionally fresh and sweet. The same as usual, I shred some to make spicy Chinese cabbage. It’s a traditional dish for Yanbian Chinese of Korean Nationality, but the recipe varies from family to family. For me, I always stew a pot of it with a few chunks of preserved meat. Hot, sour, spicy, with the special flavor of cured meat—It will warm your wintry days. 冰霜后下起了云雾。轻纱缭绕，一整天都不会散！那些经历了霜雾的白菜格外清甜，照旧砍了些做成辣白菜。辣白菜是延边朝鲜族的传统食物，在当地也是各家有各家的做法。在我这儿，大冷天里切上几块腊肉就着辣白菜咕嘟咕嘟一锅炖了，酸酸辣辣的伴着肉香，就能温暖整个冬
Dried ribs are not completely dried, it still has the fresh taste of meat, combined with the mellow fragrance from dried meat. Warm up a bottle of wine, sit next to the stove, enjoy the soup and an amazing stew meat, what else could be better! 盐排骨——有鲜肉的鲜、又有腊肉的醇香，烫壶好酒，围着炉子一边喝汤一边大口啃着香掉牙的肉，此生何求！
Time flies, the three-ninth period has passed already, so I won’t have dried meat for new year if I don’t make it now! I’ve always been tempted by steamed Hunan dried meats, so I make more dried chicken and cured fish this year. Cut the dried meat into pieces, then put them on a plate to steam them, use the soup from the meat to fry vegetables … I can’t describe how amazing it is! In another video I almost have a fight with the photographer to defend my dishes, lol…. 转眼都过了三九，再不做腊肉怕是过年都没得吃！一直嘴馋湖南的腊味合蒸，所以今年又多腌了些腊鸡腊鱼。把晾干的各种腊肉切块一并上锅蒸了，再用蒸肉的汤汁炝一盘青菜，啧啧…有多好吃就不形容了！反正又是一期最后差点跟摄影师打架的视频……
When I was younger, planting bean sprouts was always part of my summer activities. Dig a hole, put some water in it, cover the hole after the green beans are in. For the rest? Time will take care of it. It’s super easy, everybody can make it, so do you want to give it a chance? 小时候每到夏天，家里绝对少不了的日常就是——种豆芽。刨个坑儿浇点水，撒上豆子盖上盖儿。剩下的，就交给时间啦～～简单到手残星人都会感激涕零的法子，要不要一起试试？
Kids kids, don’t get temped New year is coming right after Laba festival…… A year is about to be over It’s time to cook Laba congee…… 小孩小孩你别馋， 过了腊八就是年…… 一年到头， 又到每年煮腊八粥的时候了……
雨季过后，大山深处的白蚁窝下，这种比松茸还要美味的鸡枞菌就破土而出啦！新鲜的鸡枞菌加入青花椒和辣椒碎，熬成上好的鸡枞油。吃面的时候淋上两勺子，你会瞬间明白什么叫做好！吃！的！想！哭！！！ It’s again the best season to eat fungus! After the rainy season, next to the termite mound in the mountains, Termitomyces, a mushroom tastier than matsutake, Speared out of the earth! Fresh termitomyces mixed with chopped green Sichuan pepper and chili, Rendered into prized termitomyces mushroom oil. And served with noodles. Just one spoonful or two, and you’ll know what “exceptional” is.
1、佛跳墙的髙汤明料一定要新鲜，土鸡、老鸭、排骨、猪脚、猪肚、鸭胗、（还有放鸡脚和水发墨鱼的）飞水后加葱姜大火煮开小火吊够6个小时。 2、鲍鱼、辽参水发一到两天，泡发时间和温度有关，期间记得换水 3、蹄筋和鱼肚最好用油发，冷锅冷油一点点 温度慢慢发泡，发泡后的筋肚可以再用温水泡 软，这个就叫水油发了。 4、黄酒的多少根据你自己接受度来决定，喜 欢就多加不喜欢少加。 5、真正的鱼翅是鲨鱼鳍中的细丝软骨，鱼翅是从活鲨鱼身上被切除，鲨鱼则失血慢慢溺毙。强烈建议用市面上到处都能买到的“人工鱼翅”代替真鱼翅。减少杀戮，保护生态
The flower in past year, the person in past year And the song in past year… Time flies, one year gone…… I have made the fragrant and sweet lotus wine Do you have a story to share? 去年那花，去年那人 还有去年那首歌… 弹指刹那，一年了…… 我这儿酿的有清香甘甜的荷花酒， 你有故事吗？
萌到心肝颤儿的面包窑，带着微熏炭火香 去年夏时，我姐让我做的面包窑，近来得闲终于整出一个。其实面包窑在国外已经非常普及，只是在国内做的人不多。窑烤的面包外皮酥脆.内里香软，带着炭火的香气和温度。吃过，便能晓得幸福是什么味道…… Last summer, my sister asked me to build a bread kiln. I didn’t have time to until recently. Bread kiln is popular abroad, but few Chinese bake in this way. Bread from a kiln has crisp crust, with soft and sweet inside, carrying the scent and warmth of charcoals. You could smell happiness if you’ve tried.
十八般武艺尽出的年夜大餐，团团圆圆才是福 过年啦！！！本来还想录个彩蛋，奈何屁股痛的实在没心情……只有在这里跟大家说声过年好喽！然而我自己一点都不好，打了六针屁股针感冒也没效果！白疼了……就在重感冒和屁股疼的情况下好赶慢赶终于赶出来了这个视频，有点长，能看完的绝对是真爱。新年快乐小犊子们！！ It’s Spring Festival! I wanted to shoot a bonus video, but my butt hurt. The only thing I have now is “wish you a happy new year”. But I am not feeling happy. Six butt injections didn’t cure my cold. So my butt hurt for nothing. With the heavy cold and pain in the butt, I struggled to finish this long video. Those who watch it till the end are true love for sure. Happy new year, buddies!
Take the flowers off when the dew is not yet dry every morning, Remove dust, add sugar, rub it and then seal it in a jar with honey ... Time will do the rest ... After fermentation, the Damascus rose and handmade brown sugar will become the best gift for a woman ... 每日早晨露水未干之时将花摘下， 去尘 入糖 揉搓 再以蜜封坛… 余下的，便交给时间…… 大马士革玫瑰鲜花和温补的手工红糖经过发酵， 就成了女人最好的礼物……
小的时候，只有过年过节时才能吃上馓子。只加一点盐和鸡蛋做的，却又香又脆吃的停不住嘴！或许，每个人的童年记忆里都有这样的一把馓子…… When I was a little girl, I only got to eat sanzi during the holidays. There is just a little bit of salt and egg as the ingredient, but it's so nice and crispy that I can't stop eating. Perhaps, there is such a food like Sanzi in everyone's childhood memories.
Plum blossoms, so I stew a warm pot of warm "Dove Soup with Plum Blossom and Angelica"! The flavor of the wild angelica sent by the villagers in Ganzi is very heavy, so I just used a little bit. The same method can also be made of "Plum Blossom and Angelica Porridge" 寒梅花开，那就炖一锅补气暖胃的“梅花当归鸽子汤”吧！当归是甘孜老乡送的野生当归味道很重，所以我只放了一点。同样的方法也可以做“梅花当归粥”。
Time froze in the sudden cold spell in later spring, and the flowers were only halfway in bloom. This may be the last snow this year before the cold winter arrives. I once had this "Stewing Fish in Snow Water with Traditional Method" at an inn on the mountain. Fish, tea, old-style pickles, and noodles mixed with the stewed soup... Farewell to this peach blossom snow... 突如其来的倒春寒似乎凝结了时间，花才开到一半。 这可能是今年寒冬来临之前的最后一场雪， 遇一场，少一场…… 曾在山上的客栈吃过这道《古法焖雪水鱼》 雪水鱼、老茶汤、老坛泡菜、再用焖好的汤汁拌个面…… 告别这场桃花雪…
The cherry blossoms are in full bloom all over the mountains. I'm not used to pickled cherry blossoms, so I made cherry blossom tea using the same old way I made lotus tea last year. Lilac tea leaves a sweet taste in the mouth. Maybe it's worth a try…… 漫山的八重樱开到颓靡， 又是一年樱花季。 不太习惯腌渍樱花的味道，所以用去年做荷花茶的古老法子制成了樱花茶。 淡紫色的成茶，口齿留香。 或许，值得一试……
还没回过神，万物皆醒。 青草萌芽，花开有声…… 趁着有花的季节，咱们吃花吧！ 注：桃花不可多食、孕妈妈忌用 not till a second glance, everything came back to life, grass sprouted, flowers bloomed, taking the advantage of the blossoms, let's eat some flowers! P.S. don't eat too much peach blossoms, and expectant mothers should avoid eating them.
姑父祖上老宅拆建时留下的古门板，听他说至少有百年，历经岁月长河的老木头竟然没被完全风化，感觉太不可思议…所以去年第一眼看到时就厚着脸皮讨了过来…这次想给卫生间做洗漱台的时候刚好派上大用场……… The is an old door board from my uncle’s ancient house. He said it is at least a century old. Amazing that it is not wholly weathered. The first time I saw it last year, I had the brass to ask for it. It will be of great use this time, to serve as a washstand for my bathroom.
奶奶说我很小的时候，也是这个季节。因为闹着要吃刺龙苞被我爹胖揍过一顿！挨揍了也不管事还能使劲哭！最后我爹怕把我揍坏了还真上山去给找了这种野菜回来……实话是，这些事情我已经完全没印象，更不记得那盘菜是什么味道。只是老人经常提起，所以当做念想罢…24年了，他应该也挺好的吧……… Granny said when I was little, right at this time of the year, I cried and cried for acanthopanax, a wild vegetable, ending up in a good licking by my father. Even that didn’t stop me from crying harder. It turned out that he gave in, and brought back the vegetable from the mountains. To be honest, I remembered nothing about it, not to mention the taste of the dish. But granny often mentioned it, and it became my comfort food. It’s been 24 years, and my father should be fine up there…
Peas turn yellow… Every year this time, I’ll make pea jelly with newly harvested peas. That’s my grandma’s favorite. 豌豆儿又黄… 每年这个时候都会用新收的豆子， 结结实实整上一顿豌豆凉粉！ 我家老太太的最爱
又见樱桃！ 我们家乡管这小家伙叫“恩桃儿” 你们那叫什么阿～～ Fresh cherries come in! In my hometown, we call it “en tao’er” in local dialect. What do you call it?
May, It’s the season to eat flowers! Like rose petal jam, wine, flower cake… Let’s make them all. 五月， 就是吃花的季节呀！ 什么玫瑰酱啊 酒啊 鲜花饼什么的…… 通通做起来！！
“There are a variety of fruits and vegetables in the yard. Every morning, I put on my pants and rush to the field to pick the fruits and vegetables we need for the day. Then I pick some seasonal flowers to decorate the room and stay at home one the sun is up! I'm going to stay indoor catching up with tv series, cook some delicious food, do some craft works..." This is my dream, but now I have achieved only the first half of it... This has nothing to do with the theme of today's video. Well, there are too many long beans. I hung the leftovers to dry. They are good no matter if they are cooked, steamed, stir-fried, or stewed. They are fragrant to cook with ribs, stew with trotters or something else, I promise you will want more after you tried them! “院子里有各种各样的瓜果蔬菜，每天清晨裤子一穿就奔到地里摘够一天要吃的蔬菜水果；再剪一些应季的鲜花插在房间，太阳出来就不出门了！在家宅上一整天追剧，做好吃的，做手工...” 这就是我的梦，奈何现在只实现了前半截...好像这个跟今天视频主题没关系，好吧，家里豇豆吃不完快老了，摘了一些做成干豇豆，蒸煮烧炖闷，怎么做怎么好吃。用来烧排骨，猪蹄啊什么的，保证你吃了上顿想下顿！
还记得去年我种的百香果吗？就是那个别人4月开花它10月才开，果子才鸡蛋大就被霜打掉的那个磨人精！所以去年深秋就连根带泥挖进盆放温室里人工升温。今年气温过20度才挪出来连盆埋地里搭上架，等天凉又得搬回去。真的当小祖宗一样护着今年才算勉强正常挂果！第一次吃到藤上自然熟的百香果！也是不容易～ Remember the passion fruits I grew last year? Others’ flower in April whereas mine in October. And the egg-size fruits were nipped by frost. Alas! I learned a lesson then, and brought them inside in a pot in late autumn. Dug out and put back on the supports outside, when it was as warm as 20°C this spring. Back into the pot inside again when cold spells came… Oh là là. What a treasure fruit that consumes my passion! This is the first time I eat tree-ripe passion fruit! Life is so hard…
四川已经连续下半月雨，园子里的蔬菜瓜果泡坏了好多！眼看番茄也招架不住了，赶紧一锅端了总比烂地里好～烤了些番茄果干，炖了一大锅番茄牛腩煲还放了土豆熬成浓汤。吃完菜肉放几根清水面当主食，一天就又这样混过去了～如果能每天都这样混一辈子，恐怕是做梦也能笑醒！ It’s been raining for a fortnight in Sichuan, spoiling the vegetables and fruits in the garden. Hurry and grab the tomatoes before they damp off. Make some sundried tomatoes in the oven, A whole pot of beef brisket braised in tomatoes, added with chunks of potato to make it rich and creamy. And wind up with a handful of noodles in the stew. It’s just another lazy day. Should I spend the rest of my life like this, I’d be on cloud nine!
大暴雨之后就正式入伏，就是是吃鸡枞菌的季节。这几天山上的野菌也很多，当然蚊子也很多。摘些菌子顿一锅鲜香的鸡汤，再用剁下来的鸡腿肉闷一锅米饭！摘些臭黄荆叶子搅一盆清热解毒的观音豆腐开开胃，再来喝汤吃肉简直不摆了！ A downpour announces the hottest weeks of the summer, which is the best time to eat termitomyces mushrooms. Wild fungi come out after the rain, and so do mosquitoes. Pick some termitomyces mushrooms to make a pot of chicken broth, and chop the drumstick meat to braise seasoned rice. Grab a bunch of premna leaves to make heat-clearing jelly. After the appetizer, indulge yourself in the soup and meat. What a seasonal treat!
Suzhou sauce originated from the Suzhou Bureau specially set up by Emperor Qianlong, who loved Suzhou cuisine, and was later improved by the national treasure-level cooking master Cheng Ruming. It is crispy and spicy, with a slight spiciness that is more like the southern style. It is especially delicious when mixed with noodles or rice. 苏造酱源自爱吃苏州菜的乾隆特别设置的苏造局，后面又经国宝级烹饪大师程汝明改良而成。酥脆香辣，偏向于南方的柔辣，拌面拌饭，都特别香。
Changbai Mountain ginseng honey gives life more sweetness. The ginseng honey from Changbai Mountain is made of ginseng cultivated for 4-5 years, and honey collected from average 70 years tilia Chinensis. After 29 procedures, the richness and sweetness of its fragrance becomes stronger. It's mild and does not cause heatiness, you can drink it all year round and provide sweetness to your life.
夏日贪凉，难免多了“湿气”。 三伏天里饮伏茶又是民间习俗 逍遥草本茶源自《清宫医案》 取九味草本，依古法制作 乏时喝上一杯，整个人都通透了！ Too many icy drinks in the dog days accumulates “dampness” in your body. And it’s a tradition to have hot herb tea to dispel such pernicious influence. The prescription comes from Medical Records of the Qing Court. Prepare the 9 herbs and brew your home remedy in the old way. Have a drink and get refreshed all over.
忘不了的心头爱 是一锅热气腾腾的江南红烧湖羊肉 羊肉酥烂、汤汁浓郁、鲜香四溢 一块湖羊肉下肚，暖暖的身心都慰藉了 馋嘴时，就爱上手做上一大锅子 What I can never forget Is that steaming pot of braised lamb in Jiangnan style. Tenderness with a rich gravy and meaty flavour. Take a tasty morsel to sooth your stomach and mind. Every time I crave it, I’ll make a big pot.
One stroke at a time, writing mirrored characters requires great effort. One after another, the tiny woodblocks were scattered and lost in history... No one has ever thought that this wisdom of our ancestors has been now shimmering in a small town here, not knowing its future.
秋风起，秋梨黄！ 摘一篮果实， 熬一方膏！ Autumn wind rises, and autumn pears turn yellow. Pluck a basketful of ripe ones And slow-boil a jar of medicinal paste!
I have been wanting to buy a sofa set but the desired ones typically cost over 10k RMB. Last week, I found the bamboo sofa set that my grandpa made a long time ago, so I decided to try to make a brand new set. Items made from bamboo around this season, for example, a back basket, a chair or a rack, would not form bugs. I have made a back basket, a folding fan, and a sweeper once, but never a sofa set. I made a lot of mistakes, fortunately, I managed to make an arhat bed, an empress chair and a tea table. I am extremely happy and have a big smile on my face since I just saved a ton of money.
See also the mountain, A small fruit dyed all over the autumn. Pick a persimmon, Peeling Delicious dried persimmons have another year~
中国是世界上最早发明养蚕缫丝的国家， 而丝绸也是东方古老文化的象征。 从小我们家里都有养蚕， 看着快要过冬了， 把这季晚秋蚕的双宫茧拿来做床被子， 给奶奶过冬！！ Chinese people invented sericulture and silk reeling, And silk is treasured as a symbol of Chinese culture. It’s a family tradition to raise silkworms and I’ve been doing that as a little girl. Now it’s getting cold, and let me make a set of winter bedding from double-cocoon silk to keep my dear granny warm.
好拌牛肉酱，满山野味配土鸡油调香，辣中有鲜倍儿美 入冬后，寒气渐浓… 嘴馋了，就惦记一口肉、一口辣 好拌牛肉酱，做酱二十年老师傅配制配方 鲜香回辣，封存了整座山间的野味 来碗清汤面浇上超大块牛肉的酱料 滋溜一碗下肚，全身都暖了 Winter comes, and chill stalks. Can’t get my mind off a bite of meat with spice. Hao’ban Beef Paste, recipe of a master with 20-year experience. Fresh and spicy, essence of all wild flavors in the mountain. Pour the paste with big chunks of beef, to a bowl of plain broth noodles, Swallow it, and your body gets warm.
蟹脚痒，膏正肥！ 挑几只前辈送来的螃蟹蒸熟，扔进醉卤 清甜果香浸透了蟹黄，酒香吊出鲜美 撬开蟹斗，蟹黄红润，蟹肉莹白。 一时醉香四溢，入口鲜甜细嫩 酒不醉人，人自醉… Crab claws are restless in the paddy fields, and you know the crab roe is fatty enough to eat. Pick the best ones that elder craftspeople gave me, Steam them and throw into the fragrant liquor. The fruity and winy scent permeates crab roe, to culminate the fresh sweetness. Crack open the shell to reveal the full, yellowish crab butter, and tender, white meat. Get overwhelmed by the strong winy flavor and greet your tongue with the succulent texture. The wine is not intoxicating, but one gets himself carried away with this luxury…
给你的冬日温暖，悄悄藏在老红糖的气泡里 Fewer and fewer people still make sugar in the traditional way, which takes more than a dozen kilos of sugar canes to produce a kilo of sugar. Anyway, genuine brown sugar is good for women and girls. Here is my adapted recipe that you can follow at home. Try it out yourself! 坚持古法制糖的糖匠越来越少了， 十多斤甘蔗才能熬出一斤糖，
Harvested a lot of sweet potatoes, made some starch needed for half a year, Prepped some noodles and vermicelli for this winter. In the snowy days, have a bowl of aromatic and numbing handmade hot and sour noodles, and have some roasted sweet potatoes after the meal. While walking in the snow, enjoy the hot roast sweet potatoes! puff………… 烤红薯的香甜和酸辣粉的鲜辣，暖冬好滋味 挖了红薯做够大半年要用的淀粉， 再囤一点宽粉 细苕粉应付这个冬季。 冰雪天，来上一碗麻辣鲜香的手工酸辣粉 饭后再整俩又香又甜的烤红薯。 一边在雪地里蹦跶一边吐着烤红薯的热气！ 呼…………
红辣的菜叶豆腐乳，架上铜锅涮点肉就能捱住整个冬 清水一盏，葱姜二三。 这就是铜锅涮肉全部的锅底了！ 天寒地冻，得围着火炉子涮上新鲜的羊肉 沾上自己做的秘制酱料才算满足！ A pot of plain water, with several shreds of scallion and ginger, That’s all you need for the soup base. to blanch sliced mutton in freezing days. Dip it into the almighty sesame paste. And then, life is complete.
天已经够冷了， 不给大口吃肉还有什么意义呢？ 无敌简单的硬菜， 又香又解馋的北方酱大骨来一盆好不？ It's already cold enough, let's eat some meat to warm up. A simple hard dish - Braised pork ribs with soy sauce. It's fragrant and satisfying. Would you like to try it?
饿了没？ 煮肉肉给你次？ 去年做了腊味合蒸， 今年赶在年跟前做了一批香喷喷的酱腊肉！ 过年吃正正好！ Hungry? In the mood for some meat? Last year we made Lap Mei, And this year, we’ve prepared tasty preserved meat, For the coming Spring Festival.
Chinese Spring Festival again, hahahahahaha. Sugar gourd, fried peanut cany, all kinds of delicious candy... When I was a child, I always looked forward to these. So I added a special video of the snacks for Chinese Spring festival.
It's really really really time of the Chinese New Year now. Wishing everyone (names of her 10 dishes): 1. 诸事顺心 (zhushi shunxin) - everything happens according to your wishes! 2. 合家团圆 (hejia tuanyuan) - be together with families and friends! 3. 笑口常开 (xiaokou changkai) - always smiling! 4. 金银满仓 (jinyin mancang) - house always filled with gold and silver! 5. 福气满满 (fuqi manman) - filled with good fortune and happiness! 6. 生财有道 (shengcai youdao) - on a road to the richness! 7. 大吉大利 (daji dali) - most auspicious fortune! 8. 花好月圆 (huahao yueyuan) - let the flowers bloom let there be a full moon! - i.e., symbolizes the perfect moment 9. 年年有余 (niannian youyu) - there will always be a balance [in the bank]! - i.e., implies never running out of money All of these blessings are for you and yours truly only! - 10. 只属于你 (zhi shuyu ni) - only belongs to you! Oh my oh my, it's so tiring to recite the menu!
The temperature dropped suddenly as the plums blossom, And it is now snowing in spring. Grew tired of eating rich food over the Chinese New Year, so I made some pickled mustard plant stem To go with a pot of hot congee with crushed peanuts, In keeping with the season, I made some plum blossom pastries. Yum~ It is the perfect breakfast! Liziqi channel——榨菜清粥 & 梅花酥 榨菜清粥，配上满枝头的梅花酥就是一顿家常早饭 梅花开的时候突然降温， 赶上这场春雪… 过年吃腻大鱼大肉，做了些榨菜去去油腻 花生捣碎煮上一锅热粥， 应个景做了梅花酥，再配上一碟榨菜 嗯，完美早餐啊！
天冷少不得来顿酒肉，就爱这醇厚酸味——酸萝卜老鸭汤 也不知道现在算不算倒春寒， 反正这几天出奇的冷。 加上太累没什么胃口， 就煮了一锅开胃又热乎的酸萝卜老鸭汤！ 大冷天的喝上一碗酸香开胃，汤头醇鲜。 吃肉喝酒完了碗都没洗就蹿被窝里倒头大睡！ 得过且过呗！ It is a chilling spring day, outrageous cold, too tired and lose appetite, about to cook a big pot of hot and tasty sour pickle duck soup, and enjoy a bowl of savory , mouth-watering soup in this cold weather , rush into warm quilt leaving dishes unwashed, call a day~
十里桃花，桃泪点点。 冬去春来，可能是乏的，最近吃不得油腻。 桃胶泡一夜，第二天加银耳,金丝小枣炖粘稠， 再放些冰糖枸杞水果干！ 色如琥珀，面若桃花... Peach flowers stretch over ten miles; and peach resins scatter along branches. Winter gave way to spring. I have no feeling for greasy food, as spring languor steals over me. Soak the peach resins overnight, and braise them with tremella and Chinese dates. Add some crystal sugar, goji and dried fruits. The soup takes an amber hue, and your face is as rosy as peach blossom.
Days ago, I traded my remaining silk pockets for some lamb wool. Spinning and coloring it, I wove a cape. I simplified the braiding and sewing techniques, for my fair ladies with little patience. Now you’ve got the magic to weave clothes, blankets, and scarves, in a blink. 蓬松柔软的羊羔毛，织一件斗篷便不怕寒冬的风雪 | 李子柒官方频道 前些天拿家里剩余的蚕丝棉兜到山上老乡家换了些羊羔毛～ 纺线染色编了件斗篷披风！ 为了方便嫌麻烦又没耐性的猪猪小仙女也能操作。 改良了这种编小辫子再缝合的简单方法！ 不管是衣服，毛毯，围巾～ 都可以用这个简单快速的办法一通百通呐！ 몇일 전에 집의 남긴 잠사 코튼포켓으로 동향인 집의 램스울을 바꿨습니다~ 실잣기와 염색을 하고 망토를 만들었습니다. 번거롭기 싫고 참을성이 없는 속녀들에게 만든 방법을 개선했습니다. 옷이나 담요나 목도리는 다 이 간단한 방법으로 빨리 만들 수 있습니다!
笔墨纸砚，中国的文房四宝！ 随着书写时代的渐没， 这些代表中国传统文化的工艺离我们越来越远！ 我们不需要每个人都会， 但愿很多人都还懂得和记得！ Brush, ink, paper and ink stone ¬– four treasures of the study! With the decline of writing by hand, these crafts representing traditional Chinese culture begin to fade into the past. It’s impossible for all of us today to make such items by hand, But I hope many would know and remember how our ancestors did it.
春色正好， 不做作都对不起这“十月怀胎”的辛夷花开！ 借了彭叔的黑娃儿出去做作的溜达， 又做作的寻了辛夷花回来， 听说辛夷花要送给喜欢的人， 那我一定是很喜欢你们了～ Ah, sweet spring! If we don’t spend time smelling the flowers, we’d squander those magnolias that bloom only once a year. So I spent time roaming the mountain on uncle Peng’s Blackie, And brought back some magnolia flowers. It’s said they are for your beloved only. And I must love you guys dearly.
春天是菜园子的尴尬期， 都腾出来种夏天的蔬菜和育秧了 于是就有了理由做作的去折腾野菜！ 一日三餐，这样也好！ The yard has little to offer in spring. All the land is used for raising summer vegetables and seedlings. I can’t find any better time looking for wild vegetables! Perfect for three meals of a day.
小时候家里的鸭苗都是孵蛋的母鸡在孵， 一个月的样子出壳， 养个半年就该下蛋啦！ 做了些咸鸭蛋， 又拿咸鸭蛋做了蛋黄酱啥的一堆～ When I was little, the ducklings at my home were hatched by hens. Hatch for about one month, and raise them for half a year, they will reward you with a new batch of eggs. Make some into salted eggs which are then turned into mayonnaise and other food.
好不容易闲了两天， 趁着春天的尾巴。 倒置了一大堆各种纯露囤着， 辛夷花 芍药 积雪草 迷迭香巴拉巴拉的， 我是做着玩玩， 你们也就看着玩玩儿呗！ I finally got a few days of leisure time. Catching the tail end of spring, I made a huge amount of aromatic dew purified from flowers. Mognolia lilys, Paeonia flowers, Centella leaves, rosemary, and the list goes on. I made these for fun. Hope you guys enjoy the video.
嫩生生的笋子正值最好吃的时候，拔一背篓都不嫌多 院儿里最美的时候到了呀， 花都开好了呀！ 锅仔也该剪羊毛了呀！ 剪完羊毛就该拔笋子了呀！ 笋子好好吃呀！ 呀呀呀呀～～～呀！！！！么么哒 The garden is embracing the best time of the year with an idyllic scenery. Flowers are blossoming. Ready to shear some lambswool! When that's done, it's time to pick some bamboo shoots! Mmm, bamboo shoots are sooo tasty!
Green plums ripen so fast. The pea-size friuts days ago are round and full and almost turn yellow. There aren't enough plums grown in my yard. And I get another basketful from the neighbor. Green plums wine, green plums dew, salted green plums, crisp plums, and preserved plums. Once a year, we won't miss any of them! 前些日子还似豆大的青梅，转眼就快黄了。 院儿里这颗果子太少不够我折腾， 又去邻家要了一大筐。 青梅酒、青梅露、盐渍青梅、脆梅、梅子肉、 每年一次的， 都得给它做齐了才算数！
Participated in the Asian Civilization Dialogue Conference in the middle of last month. President Xi said in the opening ceremony: Diversity spurs interaction among civilizations, which in turn promotes mutual learning and their further development. The first thing came to my mind is pot kiln when I heard this. Just notice, the interaction among civilizations has already penetrated into every aspect of each of us unconsciously. It's the wheat-harvesting season. I grinded the new flour and made the Maimai wine (a nourishing wine for postpartum women). And I brewed beer with techniques originated from other culture!
We don't have wild shiitake mushrooms here, so I decided to grow them myself. This time, I planted spawns into the holes I made around the tree trunk before. If the season is suitable, the mushrooms will be sprouting one after another in less than six months. I planted them at the top of the mountain because first, the temperature up there is low; second, this way they won't get picked by others. I picked out the better quality ones and made them into sauce. You can have it all the way through summer.
春天有看不完的花， 夏天有吃不完的水果！ 做了好多好多酱，够吃一阵子了！ 早上起床，摘够吃一天的蔬菜瓜果和花儿！ 做一顿丰盛的早餐。 一日、两人、三餐、四季… Spring is never in want of flowers, nor is summer in want of fruits. Make them into different jams, enough of treats for quite a while. Get up early to pick all the vegetables, fruits and flowers for the day, and prepare a king's breakfast without delay. One day, two of us, three meals, four seasons...
From the tail end of spring to the peak of summer, I've been trying out a different way of preserving fresh fruit. I used to make old-fashioned popsicles every year. This year I decided to up my game. So I made various kinds of delicious, sweet ice cream with berries, egg, and milk. This recipe is simple and tasty, but there's too much sugar and energy content. Elders can't eat too much of it. And also you! Put that ice cream down! (hands on waist, serious face)
It's yet another flowering season for lotus. I found some lotus flowers, leaves, rhizomes, and roots, and made several congenial summer dishes. The rest of the lotus roots were used to make a dessert dedicated to my grandma - lotus powder with sweet osmanthus flowers and nuts. That, coupled with a sip of lotus tea, will make you so happy that you'll sigh about the transience of summer.
咕噜咕噜… 番茄又熟了 再不摘的话又便宜了土地爷爷 做了好吃的“红宝石番茄酱” 浓汤番茄锅，摘点时令的各种蔬菜， 凑活凑活也是一餐…… Tomatoes are ripe and ready to harvest. I'm not going to wait and let them fall back into the embrace of the soil. I made a pot of delicious and thick tomato soup with "red sapphire tomato sauce", and picked various vegetables to accompany the soup
Similar to last year, this year (we) also set up a pumpkin road. Those which have not had time to eat have grown into sweet and glutenous old pumpkins. Steamed pumpkin, pumpkin rice, salted egg yolk pumpkin, pumpkin milk ~ My grandmother can eat pumpkins three meals a day and won't be fed up. Matched it with Red bean and Coix seed flour to make a drink to get rid of the slightly wet and toxins from staying up late recently.
Every stitch is a story of time, every thread a piece of culture. Thousands of years of customs that have ever existed in the land of Shu (present-day Sichuan) are sewn within Shu embroidery. The cycle of winter and spring continues, it's yet another year. Thousands of years have been carried away by the river of time, but the beauty of Shu embroidery has remained unchanged. I wish more and more people would see the beauty of traditional Chinese culture. A belated Qixi present for you (Qixi is the Chinese equivalent of Valentine's Day). Wish you peace and happiness.
(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the intangible cultural heritages of China, is made.
It has become almost a pattern for me: every year when yellow peaches are ripe, I make the exact same things as I did last year - canned yellow peaches, jam, and dried peaches... This year, I also picked out some soft ones and made yellow peach wine out of them. I tried this "vanilla & yellow peach & roasted ribs" recipe which I thought was gonna be a gruesome combination, but it turned out to be finger-licking delicious!
春生夏长，秋收冬藏！ 从上古时代我们的祖辈就遵循节气劳作 一颗小小的玉米种子、萌芽、生长、收获！ 再到餐桌上的玉米粑 窝头 玉米片儿 要记得我们吃的食物从哪里来哦❤️ Sow in spring to grow in summer, reap in autumn and stock up for winter. That’s how our ancestors followed the 24 solar terms to plant and harvest. A tiny grain of corn sprouts, grows and gets harvested, Then turns into waxy corn cakes, steamed bread, or cornflakes. Always remember where your food comes from.
春种一粒，秋收百颗。 育秧 打田 插秧 生长 抽穗 扬花 灌浆 再到成熟 收获至端上饭桌， 知道我们吃的食物从哪里来！ 珍惜每一颗劳动而来的粮食， 好好吃饭[心] Sow one grain of rice in spring, and gather in many in autumn. Raise the seedlings, plough the fields, transplant the seedlings, And then go through the growing, earring, flowering and filling stages, until the grain is reaped, processed and ready to be served. Know where your food comes from and feel grateful for the farmers. Enjoy your meal and waste no food.
这几天才彻底忙完谷子， 晒谷子的这几天做了些家里用的小玩意儿 也有去年做的 落地衣架，竹丝灯罩，台灯，各种餐具， 玉米皮编的很多小玩意儿！ 混混日子呗 I’ve just finished sunning the millet these days, And meanwhile made those household gadgets. Oh, including the ones made last year. Floor hanger, bamboo lampshade, table lamp, tableware, And little items woven with corn husks. No better ways to kill time.
Dates in July, wax gourds in August, chestnuts in September... Autumn is a sweet season. The chestnuts and acorns on the mountain have almost all fallen. I picked some and brought them back. This is the way to make this autumn worthwhile! 七月枣 八月瓜 九月板栗笑哈哈… 秋天就是甜蜜蜜的季节啊 山上栗子和橡子都掉的差不多了 捡了些回来尝一口甜 才对得起这天凉好个秋啊！
Maybe this video can be called "The Life of Chili Peppers"? Seedlings are transplanted in early spring, and they are eaten in summer and harvested in autumn! A chili seedling can produce chili peppers for half a year! When the last batch of chili peppers are red, it's time to make chili sauce for the winter. Dry some of them during the winter, and make Tieguanyin chopped pepper sauce with the remaining peppers! When the weather gets colder, make a steamed fish head with chopped chili and broad noodles of chili oil flavor, it will warm you up all day! 所以,这个视频叫“辣椒的一生”？ 初春育苗移栽，夏吃秋收！ 一棵辣椒苗子陆续能结小半年辣椒！ 最后一茬辣椒红透，就该折腾辣酱过冬了 晒一些，剩下的青红椒做了铁观音剁椒酱！ 天再冷些、蒸个剁椒鱼头 ，扯个红油面皮 辣乎乎的，暖和一天呐！
酿一罐子马奶酒再配上滋滋冒油的烤全羊，就啥都有了！ 心心念念了很久终于做好了！ 马奶酒，海西州州级非物质文化遗产之一 眼瞅就要下雪的天来一碗奶香十足的马奶酒， 配上正滋滋冒油的烤全羊 吃过 喝过 撒疯过！ 生活，也不过如此了嘛～ Finally, what I’ve been longing for ages is ready-- Kumis, an intangible cultural heritage of Haixi Prefecture. When snow is around the corner, It’s best to have a cup of Kumis with its milky fragrance, And a bite from a roasted whole lamb. We eat, drink and play hard. Could life be even better?
正是一个早上经历几种天气的季节！ 熬两碗豆浆，蒸个米糕 用剩下的蛋黄烘个荠菜炒蛋！ 不管再忙，大家都要好好吃早餐哦～ It’s time when you experience four seasons in one morning! Brew two cups of soy milk, to go with steamed rice cake, And stir-fry the leftover yolks with shepherd’s purse. A busy bee deserves a king’s breakfast.
秋去冬来，适时而食 雪天就是要吃热气腾腾的大火锅啊！ 围着火炉涮着肉，清汤红汤一起来！ 爱吃啥吃啥，给钱都不换！ 毕竟，没有什么事情是一顿火锅解决不了的！ Winter follows autumn, And man follows seasonal diet. Hot pot is good company in snowy days. Huddle over and fish for dainties in broth spicy or plain. I’ll never trade it for money. After all, one can drown all sorrows in the hot pot.
Around the Beginning of Summer, plant a piece of ginger to grow. Leave it to the sunshine and dew, and let a hot summer brew. Dig it out and store in the cellar, right before frost and snow. Make the remains into ginger-date paste with brown sugar, Ginger-tangerine jam, and ginger-rice tea. Stew some pettitoes in ginger vinegar, Or braise a duck with tender ginger. Eat it, use it, every bit of it. What a treasure from nature! 立夏前后，埋下姜种。 阳光 空气 和雨露，历过炎夏 霜雪将至，挖出窖藏 用剩角料做了红糖姜枣膏 姜桔酱和姜米茶 煲了猪脚姜，烧了个仔姜鸭。 吃的用的，生姜全身都是宝来着！
从一粒黄豆到一滴传统手工酱油。 现如今，这个历经三千年的非物质文化遗产 已经成为我们每个家庭餐桌上少不了的调味品。 柴米油盐酱醋茶， 这才是我们中国人的一日三餐！ Turn a soybean seed into a drop of soy sauce. Traditional. And hand-brewed. With a history of 3,000 years, this intangible cultural heritage has become indispensable on our dining table. Firewood, rice, oil, salt, soy sauce, vinegar, and tea. That’s what Chinese have for a day’s meals.
I once came across this local savory in Guizhou, which is totally new to my granny. So this time, I crisp up the meat and veggies on such a hot iron pot, for her to go with Jinyun flatbread. Happy 2020! Wish you good health, happiness, and success in the magical new year! 之前在贵州吃过一个叫“烙锅”的食物 想着我家老人家还没见过 就搭着缙云烧饼一块儿做给她吃吃看 2020年的第一天祝福你们 余生平安健康，幸福又漂亮
When Lap Mei claypot rice meets pig maw and chicken soup with pepper, Any sparkles? You’ll be disappointed again! It’s festival season when pigs are slaughtered in nearly every household in the countryside, for cold smoking waxed meat and sausages. Freezing days are best with pig maw and pepper chicken casserole in Hakka tradition to go with Lap Mei claypot rice, plus pork liver stir-fried in salted egg yolks. What a divine combination! 正是家家户户杀年猪的时候 腊肉 腊肠用冷熏的法子做了个遍 大冷天的煮了个客家传统老汤“胡椒猪肚鸡” 配个腊味煲仔饭+咸蛋黄猪肝 这都是什么人间美味！！
“Fluffing cotton ~ Fluffing cotton ~ Half a catty of cotton can be fluffed to eight tael and eight mace. Old cotton can be fluffed to new cotton. When a cotton quilt is finished, the girl will bring it with her to get married.” There are no brides here, but there is a lovely old woman. I planted cotton last year, which people nearby didn’t plant so many years! I didn’t plant too much, and the harvest is also not good! However, my harvest is just enough to make a new cotton-padded mattress to her!
“Blue dye comes from the indigo plant but is even bluer.” Plant the indigo seeds and harvest twice a year, Squash the leaves in a tank of liquid, drain to extract the dye, hand print the cloth and make into clothes! Blue calico dying and batik printing are time-honored crafts handed down through generations. I wonder how many of you still remember them. “青出于蓝，而胜于蓝” 从一颗蓼蓝种子到两次收割， 打靛、起缸、染布、做衣！ 蓝印花布 蜡染这些老前辈们的手艺， 不知道还有多少人记得呢！
“Blue dye comes from the indigo plant but is even bluer.” Plant the indigo seeds and harvest twice a year, Squash the leaves in a tank of liquid, drain to extract the dye, hand print the cloth and make into clothes! Blue calico dying and batik printing are time-honored crafts handed down through generations. I wonder how many of you still remember them. “青出于蓝，而胜于蓝” 从一颗蓼蓝种子到两次收割， 打靛、起缸、染布、做衣！ 蓝印花布 蜡染这些老前辈们的手艺， 不知道还有多少人记得呢！
三月三，上巳女儿节。 是又叫“桃花节”吧？ 相传古老又浪漫的节日！ 寻了花材做了些吃食， 带上这帮“孩子们”在家门口做作的蹋了个青 也算是和这个春天好好的打了个招呼！ March 3rd of the lunar calendar is known as “Shangsi Girls’ Festival”, or “Peach Blossom Day”, a romantic tradition in China. Sample flavoring flowers for food, And take “my big girls” out to perform the spring ritual. Hello, April!
大蒜这种食物， 应该算是家家户户餐桌必备的吧？ 不管蒸的 炒的 红烧的 凉拌的， 少了它好像就是少了些滋味！ 从去年秋天到现在，从蒜疙瘩到蒜疙瘩！ 挖新蒜喽～～ Garlic is a must-have in nearly every kitchen. All dishes, whether steamed, stir-fried, braised or served cold, Lose a little kick-up without garlic. From last autumn to date, from garlic cloves to garlic bulbs! Time to dig new garlic. Hurray!
一颗小豌豆、发芽长叶吃豌豆尖。 开花后吃嫩豆角、嫩豌豆 最后收获一大把豌豆子拿来炖肉吃！ 作物从种子到种子的轮回是生命延续最快见证 话说豌豆凉粉 香酥豌豆 豌杂面 豌豆黄 蹄花汤 你最Pick哪一个“小豌豆”？ Did n’t you guys promise to give me a better title for “the next video”? It all starts with a teeny tiny pea. When it sprouts and comes into leaf, eat the pea shoots. After flowering, eat tender beans and tender peas. Finally, we get a plentiful of peas to stew with meat! From seed to seed, a cycle exhibiting how life is renewed. BTW, pea jelly, pea crisps, noodles with minced pork and peas, pea flour cakes, pig’s trotter and pea soup. Which is your “cup of pea”?
小时候最期待“叮叮哐”敲麻糖的声音， 记忆里爷爷总自己发麦芽熬糖给我们扯麦芽糖 从一捧麦子到一筐麦子，不过是生命的轮回。 麦芽能熬糖，麦秆能编帽，面粉能做各种美食， 包子 凉皮 肉夹馍，麻花 面条 烤面筋… 麦子啊！全身都是宝来着。 As a child, I always expected the sound of “Ding-ding-tong” from Vendors selling rock maltose candy. And grandpa would malt the wheat on his own to hand-pull maltose syrup for us. From a handful of grain seeds to a basketful of wheat is a cycle of life. Malt can turn into maltose, straws into hats, and flour into all divine combinations: Steamed buns, cold jelly noodles, Chinese pork burgers, fried dough twists, noodles, and roasted gluten ... What a treasure crop wheat is!
Anyway, who doesn’t like potatoes? A potato is cut into chunks and buried in the earth, and each chunk produces many full ones! Each small potato is then turned into pork ribs with potatoes, hot and sour potato noodles, mashed potato, potato chips, etc. Are there any other potato recipes from your hometown? 我觉得没有人不爱吃土豆的吧！ 一颗土豆大卸八块埋土里等啊等， 每一块都能结出好多好多小土豆！ 每颗小土豆又能做成土豆烧排骨，酸辣土豆粉，土豆泥、土豆薯片…等等等等…… 你的家乡还有没啥地道的土豆吃法啊？
bo bo chicken, yolk pastry, braised bamboo shoots, salted egg crayfish…LOL Chinese can’t live without their seven necessities: firewood, rice, oil, salt, soy sauce, vinegar, and tea. Then how is rapeseed turned into the oil that we eat every day? A tiny grain multiplies into a thousand and more over a winter, And one can’t help marveling at the power of life and nature. When pressed and processed into oil, we can use it to cook various dishes of all styles. Pick whatever you like! 中国人的生活离不开“柴米油盐酱醋茶” 那我们每天吃到的“菜籽油”又是怎么来的呢？ 一颗米尖大的菜籽历经寒冬就能变成上千颗！ 让人好不感叹生命和自然的神奇。 菜籽榨油后有做不尽的四海美食， 可不就是爱吃什么做什么嘛！
Do you have that sort of zongzi in your hometown? At that time, before Dragon Boat Festival, Villagers would go to the mottled bamboo forest to pick up the shells to make zongzi. The fragrance of bamboo shoots and sweetness of glutinous rice are wrapped together, with a touch of alkali flavor. Dip it in sugar, Or drizzle with hot brown sugar syrup… I still haven’t outgrown that festive taste. 小时候每到端午， 村里的大人就忙着去斑竹林捡笋壳回来包粽子 笋壳的清甜混合糯米的香软，还有淡淡面碱香 吃的时候蘸一蘸白糖 或淋一勺热热的红糖汁 大概这就是我关于端午最深刻的味蕾回忆吧！
Dragon boat racing, eating zongzi, hanging wormwood, and drinking realgar wine! All reminds one of home and the good old days… We have less quality time as we grow up and leave for work, And I’ve done something special with this year’s Dragon Boat Day gift box. Bring it back home to enjoy the zongzi with your dearest ones, And play a puzzle game with the gift box wrappings! 划龙舟、吃粽子、插艾草、撒雄黄！ 而久久怀念的，是那些人，那些味道…… 长大后我们好像越来越少陪伴亲人， 所以这次把端午礼做成DIY拼图小游戏， 希望能多一个让你回家陪亲人玩耍的理由 端午记得回家~
I stayed at home during the spring festival due to the COVID-19 outbreak. So bored that I repaired the fence of the long-abandoned pond, Filled it in to plant flowers and vegetables. From a desolate pool to a vibrant garden, It takes no more than half a year. Miracles of Life and Nature never fail to surprise us. The flowers bloomed, the fruits ripened, and the tomatoes are now red. Tomato hot pot! Here we go! 今年春节疫情期间在家呆着无聊， 给荒废的池塘修了护栏、填了泥土种了花和菜 从了无生机到一池繁花、也不过半年光景 自然和生命总在不断的给我们惊喜 花开好了，果子熟了，蕃茄红了， 蕃茄火锅走起！
During the Covid-19 outbreak in the first half of the year, I set up bamboo fences around the outer walls, and planted some vine plants and vegetables, like cucumbers and luffas. When fleeting spring gives way to summer, these cuties start to send green glow. Pick the fresh cucumbers from the vine, and some termite mushrooms from the mountains. Cucumber peels with Lap-mei, cold noodles with chicken shreds, fried rice with cucumbers, Chinese chicken burrito… It tastes like Li Ziqi’s summer. How about yours? 上半年疫情期间把外围墙的竹排栏围了， 种了些爬藤花草和黄瓜、丝瓜啥的藤蔓蔬菜 一个季节转瞬、满眼绿色！ 摘下新鲜的黄瓜，采了些山野鸡枞菌 黄瓜皮腊肉、鸡丝凉面、青瓜炒饭、鸡肉卷饼 这是属于「李子柒夏天的味道」，你那里呢？
“一棵花藤攀着高低木栅栏蔓延生长，朝着光” 这是几年前在一部动画片里所记住的画面… 今年春天，我也种下类似这样一条竹筒花路 旁边还跟着种了一片秋葵！ 春去秋来，无数藤蔓和果实都在向阳而生， 总归是充满希望的吧！ “A climbing vine wires up and down the wood fence, following faithfully the path of light.” That is the scene I could remember from a cartoon film a few years ago… This spring, I built a similar bamboo fence of flowering vines, And planted a patch of okra next to it! When spring fades into autumn glory, a multitude of vines and fruits turn their faces toward the sun. Full of hopes, as always.
Rose is a treasure flower: Beautiful, eatable, and full of love. Rose petal jam, rose dew, rose smoked chicken, lotus root stuffed with glutinous rice and rose petal jam, rose wine, And rose puff pastry cake, my old kidult’s favorite. All these are for my loved ones! Yes, for you guys. 玫瑰花是个好东西 可以赏、可以吃、还可以送给爱的人 玫瑰酱、花水，玫瑰熏鸡，花米藕，玫瑰米酒 还有我家大可爱最爱的玫瑰鲜花饼 一起送给我爱的，你们呀
种瓜得瓜，种葡萄…得葡萄？ 西瓜吃完，西瓜皮可别浪费了！ 做西瓜皮小酱菜、凉拌、卤味都还不错！ 从亲戚家乡挖的葡萄苗第一年结的比较少， 酿壶葡萄酒还是够的！吃饱喝足又是一天啰！ （温馨提示：自酿酒操作易危险，请勿模仿） You reap what you’ve sown. You plant grapes, and it’s the grapes that you get. Having eaten the watermelon, don’t discard the rind! Make it into pickles, cold dishes, and savories in soy sauce. Last year I dug these grape seedlings from my relatives’ yard, And this is the first time they bear fruits. The harvest is quite modest, but enough to brew a pot of wine. Eat well, drink well, and it’s yet another full day. (Warning: Brewing at home is dangerous. Don’t try it.)
Sow in spring to grow in summer, harvest in autumn for storage in winter. And Autumn Equinox has given way to Cold Dew now. We have finished reaping the corn, grain, pumpkins, and peanuts, ready to await the frost and snow in winter. For the past Mid-Autumn Day, my cousin and cousin-in-law came back to spend the festival with granny. Chitter-chatter, lively and jolly--that’s how festivals should be! 春生夏长，秋收冬藏。 秋分已去寒露来。 忙完玉米 谷子 南瓜 花生的收获存储之后 就该等着霜雪天的到来， 中秋，表姐和表姐夫两口子来陪奶奶过节。 吵吵闹闹的，倒也过了这个秋！
小时候我爷爷教过一句让我很疑惑的顺口溜：“红薯芋头本姓张，煮的没有烧的香”…虽然到现在也想不明白为啥一定要姓“张”但一点也不妨碍我爱吃它！年初在前院大门口种了几排毛芋儿后门那多种了香芋，刚好也到了能下嘴的季节。芋儿鸡、烤芋儿、红糖芋圆蛋…你们呢？最喜欢怎么吃芋头啊？ When I was little, grandpa taught me a rather puzzling jingle: “Sweet potato and taro are surnamed Zhang, better roasted than boiled for long.” Even today I still haven’t figured out why on earth they had anything to do with the surname Zhang, but I love them anyway! At the beginning of the year, several rows of taro were planted at the gate of the front yard, and water yam at the back door. Now it’s just the time to feast on them. Taro with chicken stew, roasted taro, eggs with taro balls in brown sugar…And you? How do you like your taro best?
去年霜降之后整了一缸柿子醋， 直到今年初雪才吃得。 大冷天的围着火炉子吃着新捂的柿饼、 烤点小肠蘸点醋就着热腾腾的鱼汤 这才是属于冬天的幸福啊… 愿这一串串的红柿子送走即将过去的2020年， 带来新一年所有的你们万柿如意，好柿连连❤️ After Frost's Descent last year, I made a jar of persimmon vinegar, and have been waiting till the first snow this year when it’s ready to be served. With frigid chill outside, we nestle around the fireplace, eat newly dried persimmons, And dip the grilled isaws in the vinegar to go with hot fish soup-- Such a luxury of winter… May the red, red persimmons see the old year out, And bring all of you a happy, prosperous new year!
Make pickles on Minor Snow, and cured meat on Major Snow. The freezing wintry days summon the Chinese new year. Isn’t it the best time to pickle the food you have around! Pickled mustard tuber, dried white radish, preserved chicken, meat, and sausages…Hang them up! Do you know how white radish flowers wither and leave their seeds deep in the ground; And how the little ones sprout and grow up into full, long tuberous roots? This is the last episode of the “Life Series”, And farewell to “The life of …” 小雪腌菜，大雪腌肉。 寒冬腊月的，年关将近。可不就是各种腌嘛！ 榨菜头 萝卜干、腊鸡 腊肉 香肠通通挂起来！ 萝卜怎么落花成籽，怎么埋种地下。 怎么发芽，又是如何长大…… 这是《一生系列》的最后一个视频了， XX的一生，就停在这里了吧！
Tomorrow is Chinese New Year’s Eve! We put up lanterns, paste Spring Festival couplets, and do shopping and stock up for the new year! Another year is dawning! Chinese New Year’s decorations, goods and snacks are ready for the big day. Melon seeds, peanuts, candied haws, Sanzi (fried dough twists), and fried prawn crackers, to name a few. A big hug for those who can’t get together with their families back in the hometown. I’m convinced that infinite hope and luck are sure to come in 2021! 一年又到头啦！ 年俗、年货小零食做起来准备过大年喽～ 瓜子 花生 糖葫芦、馓子 虾片走起来！ 给所有没回家就地过年的小伙伴们大大的拥抱 我相信，生生不息的希望和好运 一定会和2021一起到来
Make a peach blossom crown with silk flowers, and catch the spring breeze with my dear Granny. 最近跟去年过完年一样，搁家里忙春种来着。 因为想自己做发饰拍照所以有了这个视频 用真丝布料做了些“绢花”工艺的汉服饰品 趁着春色正好，桃花漫山 带上老人家去她一直想去的地方做作的浪了浪 了了念想 As a spring ritual after the new year, I’ve been busy sowing recently back at home. In the mood for some hand-made hair accessories, I made these Hanfu ornaments with silk flowers, and had this video shot. In this pretty spring, when peach blossoms dye the mountain, take my dear lady to the place full of memory, where all is found, and tick yet another one from her wish list.
千年前，神奇的东方树叶从这里飘向全世界 今年谷雨前后，终于记着拍了这个视频 炒了绿茶，又窖制了些花茶 喝茶这件事呢？ 既可以是精致高雅的茶艺；也可以是充满人间烟火的平常。 这大抵就是茶的包容吧！ Thousands of years ago, a magic leaf travelled worldwide from China. And this year, around Grain Rain, I went tea picking before the best season is gone. Then I roasted green tea and scented some with flowers! For me, drinking tea is as much of high art as everyday life-- that’s the essence of inclusiveness.
Yes, that’s the wine table of winding canal flashing across the end of the last video! Haven’t ever thought I’d make a table out of a bed! I was binge-watching when I spotted such a table in a scene, and then made an improved version on my own. It was hard work but ended up perfect! As it turns out, there’s plenty to learn if you watch TV with your elderlies at home. 对的，就是上个视频最后那个流觞曲水桌！ 虽然我也不曾想到我会用张床做一桌子 这个视频是之前刷剧刷到的改良款！ 几番曲折做完后还真香！ 事实证明，多陪老人家看电视还是有好处！ 这不，看了个手工品出来！
Firewood, rice, oil, salt, soy sauce, vinegar, and tea-- The seven essentials for Chinese to start a day 柴米油盐酱醋茶，少了盐可不行。 作为百味之首， 从夙沙氏“煮海为盐”经历海盐 湖盐 井盐 小到改变食物味道，大到支撑曾经的社稷财政 盐这粒小小的晶体， 见证着中国历史，从不缺席 Firewood, rice, oil, salt, soy sauce, vinegar, and tea. One can’t live without salt. And saltiness heads the list of all tastes. Legend goes that the tribal leader Susha “boiled the sea water to get salt”, and then did we have varieties of it from the sea, lakes, and wells. It is as trivial as a kitchen seasoning, and as vital as a nation’s economic lifeline. From a grain of salt, one may take a glimpse of the Chinese history.
This lacquer video is four years late. The Chinese pronunciation of lacquer is the same as "qi", I named this lacquerware hidden flowers "Zi Qi Dong Lai (the coming auspiciousness)", Kylin looks back and wipes away all the sorrow. I send this wish to everyone who sees the video, I miss you very much. 这个大漆视频迟到了四年 “漆”同“柒” 我给这幅雕漆隐花的漆器作品取名“紫气东来” 麒麟回首，万事不愁 也把这份祝愿送给看到视频的每一个你，很想你们 This lacquer video is four years late. The Chinese pronunciation of lacquer is the same as "qi", I named this lacquerware hidden flowers "Zi Qi Dong Lai (the coming auspiciousness)", Kylin looks back and wipes away all the sorrow. I send this wish to everyone who sees the video, I miss you very much.
I've always wanted to have a cloakroom of my own for many years, located in the forest, surrounded by flowers, where I could lie on the sofa in it and watch the stars. 很多年以前就想有一个属于自己的衣帽间 我想要它是坐落在森林里的，周围有花海 还可以躺在衣帽间的沙发上看星星……
To send a blessing to you, I sang this song. To sing this song, I made a velvet flower blooming on Shu brocade. I wish everyone who sees this video to bloom brilliantly, to have a prosperous and splendid life, and everything goes as you wish! 想送一份祝愿给大家，所以唱了这首歌； 因为想唱这首歌，所以才做了一朵绽放于蜀锦之上的绒花。 我祝福每位看到这个视频的朋友， 锦上添花、绽放绚烂， 称心如愿、一世荣华！