Loved that! H e to return for that ice cream. ☺️ We got a day in Shaoxing recently and centered on the Lu Xun Residence. A nice town, we hope to return.
I do hope you - we! - can return someday and get that ice cream. I am a big fan of special flavours.
LuXun’s Residence is well put together and worth seeing. My family are big fans of his works. I am not so well read, but I always like seeing places that show a bit of how people in the past lived.
I would have trouble leaving the fermented bean curd. When the West mentions the Industrial Revolution we forget that China invented the food processing industry about 2000 years ago.
What a wonderful tale about how fermented goods weave in and out of each other, producing layers of different foodstuffs. I've never been to Shaoxing, but always wanted to. A long time back I saw a photo of an emerald lake which intrigued me, and then i found out historically it was connected to Kuaiji. The charred cabbage looks delicious!
Fascinating! Ancient towns have so much to offer in terms of history and food. I'm putting this on the list for when I return!
yes! Although it can sometimes be quite commercialized, I was happy to have experienced these food and places
I love fermented food, but my selection has been nothing as impressive as what you saw. Thanks for sharing🙏🏽
Loved that! H e to return for that ice cream. ☺️ We got a day in Shaoxing recently and centered on the Lu Xun Residence. A nice town, we hope to return.
Thank you! I was still thinking about the soy sauce ice cream I didn't try. I skipped the Luxun residence. Did you like it?
I do hope you - we! - can return someday and get that ice cream. I am a big fan of special flavours.
LuXun’s Residence is well put together and worth seeing. My family are big fans of his works. I am not so well read, but I always like seeing places that show a bit of how people in the past lived.
I would have trouble leaving the fermented bean curd. When the West mentions the Industrial Revolution we forget that China invented the food processing industry about 2000 years ago.
You might consider submitting something to this magazine publisher: https://www.myfermentation.com/about/
The fermented bean curd was really good, and they even vacuum-sealed it, making it easy to bring with me.
Thanks for the suggestion, I will take a look!
Consider submitting what you have already written and also talk to the editors. They might want a specific article which you would enjoy writing.
What a wonderful tale about how fermented goods weave in and out of each other, producing layers of different foodstuffs. I've never been to Shaoxing, but always wanted to. A long time back I saw a photo of an emerald lake which intrigued me, and then i found out historically it was connected to Kuaiji. The charred cabbage looks delicious!
Thank you, Debbie! is it the Jian Hu? I think they use the water coming from this lake to make the wine
Looks like a fun place. Will have to add on the next year's list.
would definitely recommend Anchang ancient town and going there during off-season
Absolutely love to see the huge fermentation pots! I only have a couple of Onggiis and they're much smaller than those 🙂
yes! quite impressive that during some stage they have workers stirring the giant jars everyday
Dedication to the craft!