Mianning - Sichuan’s Finest Ham-Producing Region
Sustained through generations of lived experience and craftsmanship, the ham workshops here reveal how farmers understand and respond to local climate and terroir.
Yi Pickled Greens: Fermentation from the High Mountains
Explore the Yi traditions of pickled greens that appear in all aspects of local Yi life.
Shilong Village: Sugarcane as Roof, Gift, and the Taste of New Year
Sugarcane is a versatile plant, providing more than just sweet flavors for the locals in Shilong Village.
Dong “Xianghe Nuo” Glutinous Rice, A Tradition That Nourishes Body and Spirit
In Dong communities in Southeast Guizhou, it also intertwines with sour, fermented foods, forming a practical and deeply embodied food wisdom.
A Modern Nomad Following Flowers for Wild Honey in China
Following the Bloom to Harvest Wild Honey in Liangshan, Sichuan.
From Border Town Kitchens to Noma: The “Use Everything” Philosophy
A new-old trend of using everything has hit the world's elite kitchens. However, this philosophy has always been a way of life for some.
