Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
秋天的云南。一串串紫色的西梅果实挂满枝头，清脆多汁，酸甜适口，让人一吃难忘。摘一筐新鲜西梅，不仅可以直接享用，还能做成丰富的西梅酱，用来做成西梅披萨、西梅酱炸鸡、西梅酱饼干，甚至西梅酱烤鱼，每一口都让味蕾沉浸在果子的酸甜清新中。无论是简单的果酱还是加入菜里，西梅总能带来开胃又解腻的美味体验，记得关注本周的新视频哦，一起来看看西梅可以做出那些美食吧！
Autumn in Yunnan. Clusters of purple prunes hang from the branches, crisp, juicy, and perfectly sweet and tangy—unforgettable with every bite. Pick a basket of fresh prunes to enjoy as they are, or turn them into flavorful prune jam. Use it to make prune pizza, prune jam fried chicken, prune jam cookies, or even prune jam grilled fish. Each bite immerses your taste buds in the refreshing sweetness and tanginess of the fruit. Whether as a simple jam or an ingredient in dishes, prunes always bring a deliciously appetizing and palate-cleansing experience. Don’t miss this week’s new video to explore all the amazing dishes you can create with prunes!
15K - 59
三年前来景迈时是初春，在开始采茶之前都会举行“祭茶祖”仪式，接新水：要梳妆打扮，盛装出席，砍新鲜的竹子到山里接泉水。得看谁家起得早，最早接到新水的寓意能得到更多的祝福。系新绳：家里的老人会系上专用的绳子，送上祝福，晚辈也把新水给长辈喝。再从家里带一些美食，到寺庙去祭拜。
Three years ago, I visited Jingmai in early spring, where the "Tea Ancestor Worship" ceremony was held before tea picking began. During the ceremony, participants collect fresh spring water by cutting bamboo and heading into the mountains. The earliest family to collect the water is believed to receive the most blessings. They also tie traditional ropes as blessings, with elders gifting ropes to juniors and juniors offering fresh water to elders. Families bring homemade dishes to the temple for prayers.
大家都虔诚的祈祷，祭拜茶祖，祈颂茶祖遗训，一遍布朗语，纪念本民族的传统语言，再说一遍普通话，让参与的其他民族也能感受遗训的力量。我真的热泪盈眶，为茶祖的高瞻远瞩感到震惊，也对世代的传承充满敬佩。
Everyone prays devoutly, worshipping the Tea Ancestor and reciting the ancestral teachings first in the Blang language to honour their heritage, then in Mandarin to share the teachings' strength with others. I was deeply moved to tears, amazed by the Tea Ancestor's foresight and filled with respect for generations of unwavering dedication.
不管是过去茶叶不值钱的年代还是天价普洱茶的年代，景迈人严格遵守着遗训，“像爱护眼睛一样爱护茶树，一代传给一代，绝不能让它失传”。所以我们今天才能品到这千年古茶，看到如此原生态的风景。
Whether in times when tea was cheap or during the era of high-priced Pu'er tea, Jingmai people strictly adhered to the teachings: "Cherish tea trees as you cherish your eyes, pass them down from one generation to the next, and never let them be lost." Thanks to this, we can still taste millennium-old tea and enjoy such pristine landscapes today.
13K - 40
云南的茶叶不仅可以喝到它独特的醇香浓厚，用来做菜也是一种选择，这次我试着用茶叶做了一桌带茶香的美味菜肴。从姑妈家挖回来的花生加上茶叶和调料煮了一锅，软糯茶香扑鼻。上次村里分到的牛腩炖得软烂入味，汤汁浓郁带回甘。凉拌藕片清脆爽口，解腻又开胃。奶奶爷爷最爱的茶叶蛋煮得茶香四溢，冰箱里翻出来的排骨煮成清炖汤，鲜香温暖。叔妈山里找回来的野生菌清炒了一盘，鲜嫩可口。天气冷了，还特意煮了一锅浓郁的原味奶茶。这一桌佳肴，满满都是家的味道！记得观看本周的新视频哦！一起来品尝一下普洱熟茶的独特滋味！
Tea from Yunnan is not only enjoyed for its unique, rich aroma, but it can also be used in cooking. This time, I tried making a whole table of delicious dishes infused with tea. Fresh peanuts from my aunt’s garden were boiled with tea leaves and spices, turning out soft and fragrant. The beef brisket we got from the village last time was braised until tender, with a rich broth that carried a hint of tea's sweetness. Crisp lotus root slices were mixed into a refreshing salad, perfect for cutting through the richness of other dishes. My grandparents' favorite tea eggs were simmered to perfection, full of tea aroma. Spare ribs from the fridge were stewed into a warm, flavorful soup. Wild mushrooms brought back by my aunt were stir-fried and tender. To top it off, I made a pot of creamy, original milk tea—just right for the cold weather. Don’t forget to check out this week’s new video and join me in savoring the unique taste of ripe Pu’er tea!
17K - 73
三年前去通海，被这片“天然调色盘”的蔬菜地吸引，久久不能忘，在云南这片云贵高原上，很少有这么一片平整又方正的土地，也就通海了，所以通海也成为云南最大的蔬菜种植基地。但是，这么大的地方居然没有种香菜！！！白跑了一趟，于是我就回家自己种了起来。妈妈和奶奶基本上一年四季都种香菜，妈妈种在小卖铺的铁桶上泡沫箱里也能活得很好，奶奶就随手往地里或者花盆里一撒，长出来的香菜也够吃了！
Three years ago, I visited Tonghai and was captivated by this "natural color palette" of vegetable fields. I couldn't forget it for a long time. On the Yunnan-Guizhou Plateau, it's rare to see such flat, square land, which makes Tonghai unique as Yunnan's largest vegetable-growing base. However, surprisingly, such a vast area didn’t have any cilantro! It felt like a wasted trip, so I went home and decided to grow my own. My mom and grandma plant cilantro all year round. My mom grows it in foam boxes placed on iron buckets by her small shop, and it thrives well. Grandma, on the other hand, just sprinkles some seeds in the soil or pots, and it grows abundantly enough for our needs.
农村每家都有一个小菜园子，一般都是房前屋后，我们村在半山腰，每家的地基都非常紧凑，种菜的小园子会有几步路。我们家的地刚好在村里的水池边，就是那个大王很喜欢去洗澡的水池。非常方便浇灌。我在那撒了一小片香菜。祖辈留下一个口诀：“今天撒，明天出，后天拌吃火烧肉”说的就是香菜长的很快，几天就能吃。只是我第一次撒下去的被奶奶偷偷撒了点肥料，中间一片被“烧死”了。第二次撒了再长出来就多了一个月。
In the countryside, every household has a small vegetable garden, usually located in front of or behind the house. Our village is on a hillside, and each family's space is very compact, so the vegetable gardens are just a few steps away. Our plot is conveniently located next to the village pool, the one where Dawang loves to bathe, making watering easy. I sprinkled a small patch of cilantro there. There’s a saying passed down from our ancestors: “Sow today, sprout tomorrow, mix and eat with roasted pork the day after.” It highlights how quickly cilantro grows, ready to eat within days. However, the first time I planted, Grandma secretly added some fertilizer, which "burned" a patch of it. The second time, it took about a month for the cilantro to grow fully.
要说香菜怎么吃，一般就是用来凉拌了，任何凉拌菜里都不可或缺的调料。但对于我们家这种超级爱吃香菜的人，那真的任何菜里都可以加上香菜。
As for how to enjoy cilantro, it's commonly used in cold dishes as an essential seasoning. But for our family, who loves cilantro intensely, we add it to almost any dish.
香菜鲜肉花卷，自己做的花卷肉多香菜多，面皮就当个陪衬吧～真的太好吃了。猪肉剁碎加上多多的香菜和调料（最好像我这样现炸一盆油辣子，美味太加分了），等面团发酵好后擀成薄片，再铺上多多的肉馅，做成花卷的形状，上锅蒸熟，真的可以香整个村！！
Cilantro pork buns are a delight when homemade, filled with plenty of meat and cilantro, with the dough merely serving as an accompaniment. It’s incredibly delicious. The minced pork mixed with a generous amount of cilantro and spices (preferably with freshly made spicy oil like mine, which adds a great kick) is spread on rolled-out dough after it ferments, shaped into buns, and then steamed. The aroma fills the entire village!
香菜火锅，你们肯定是最熟悉的，基本上所有的肉里都裹上了香菜，串在竹签上，像四川的美食：“串串香”，这也是我在四川那几年最爱吃的美食之一～自己串吧，多少有点麻烦，需要花点时间。把香菜和肉末混在一起做成香菜丸子，这可是吃火锅必点的菜。用香菜汁揉面再压成面条，这盘香菜面也是很适合爱吃香菜的人的。
Cilantro hot pot is probably familiar to many; nearly every piece of meat is wrapped in cilantro, skewered on bamboo sticks, resembling the popular Sichuan street food "Chuanchuan Xiang." This was one of my favorite snacks when I lived in Sichuan. Making it at home can be a bit of work as it requires some time to skewer each piece. You can also mix cilantro with ground meat to make cilantro meatballs, a must-order item for hot pot lovers. Additionally, kneading cilantro juice into dough and pressing it into noodles creates a dish that cilantro enthusiasts will truly appreciate.
19K - 68
在半山腰的小菜园子里撒下一片香菜，几天便能长出嫩绿的叶子。家里人都爱吃香菜，凉拌、火锅、花卷、香菜酱都少不了它的身影。香菜根浓香直击天灵，火锅里包肉做成丸子更是美味。连蛋糕和冷饮也少不了香菜点缀，清爽解腻。四季调料里，香菜无疑是我们的味觉挚爱。请记得观看本周的新视频，一起来感受香菜宴的美味吧！
In the small hillside garden, we scattered cilantro seeds, and in just a few days, tender green leaves sprouted. Everyone in the family loves cilantro; it’s indispensable in salads, hotpot, steamed buns, and cilantro sauce. The rich aroma of cilantro roots hits just right, and meatballs wrapped with cilantro in hotpot are simply delicious. Even cakes and drinks are brightened by a hint of cilantro, adding a refreshing balance. Among the season’s spices, cilantro is undoubtedly our flavor favorite. Don’t forget to watch this week’s new video and savor the taste of our cilantro feast with us!
17K - 105
姨妈家山大地宽，家里种了很多农作物，其中一个山头基本都种的是甘蔗！
Auntie's house is in a vast mountain area, and they grow many crops. One of the mountain peaks is entirely planted with sugarcane!
这种甘蔗甜度高硬度也高，一般的牙齿是咬不动的，一般都是用来榨汁熬成糖，有糖厂专门来收，一吨甘蔗不过500元，价格便宜，但甘蔗也是省事的农作物，种下去不需要怎么管理也就收成了。
This type of sugarcane has high sweetness and hardness; most people's teeth can't even bite into it. It's usually used for juicing and boiling into sugar. A sugar factory comes to collect it, but the price is cheap—only 500 yuan per ton. However, sugarcane is a low-maintenance crop. Once planted, it doesn't require much care; it just grows independently.
砍甘蔗的时候是2023年的2月份，甘蔗刚成熟我们就来砍回去了。
We cut the sugarcane in February 2023, just after it matured.
至于视频为啥隔了一年才发出来，主要是冰糖一直翻车，重复几次最后也没有做出来，但时间基本过了一年～
The main reason why the video was uploaded a year later was that I kept failing to make rock candy. I repeated the process several times but still couldn't make it, and almost a year had passed.
砍甘蔗是小时候特别害怕的事情，相比起来撇玉米算什么，砍甘蔗才是听到就害怕的事情。
Cutting sugarcane was something I was terrified of when I was young. Compared to husking corn, cutting sugarcane was far scarier.
以前我们家也种甘蔗，糖厂的车只负责拉，我们需要自己砍下来修理枝叶捆绑好扛到路边等车拉。
We used to grow sugarcane at home, and the sugar factory's truck only came to pick it up. We had to cut it down, trim the leaves, bundle it, and carry it to the roadside to wait for the truck.
下雨天不砍甘蔗，会影响糖分，所以一定要在艳阳高照的日子里下地砍，太阳可以把皮肤晒得生疼，而且甘蔗毛非常戳人，又是体力活会流很多汗，就是又热又晒又痒还不能扣的感觉，让人窒息！
We couldn't cut sugarcane on rainy days, as it would affect the sugar content, so we had to cut it under the scorching sun. The sun would burn your skin, and the sugarcane hairs would prick you. It was physical labour, and you would sweat a lot. It was hot, sunny, itchy, and you couldn't scratch. It felt suffocating!
好在我14岁的时候家里就没种甘蔗了，这样的日子也就结束了。
Fortunately, my family stopped growing sugarcane when I was 14, and that phase ended.
爷爷年轻时候是生产队的熬糖师傅，我记得开始家里就喜欢熬糖，红糖或者糖稀。
My grandfather was a sugar maker when he was young. I remember our family always enjoyed making sugar, either brown sugar or syrup.
哪怕家里不种甘蔗了，也会来姨妈家砍一些回去熬。
Even after we stopped growing sugarcane, we would still go to Auntie's house to cut some for making sugar.
这是一件琐碎麻烦但简单的事情。
It’s a tedious and troublesome but simple task.
我拍视频的这9年时间，也熬过几次甘蔗糖，这次已经是第三次了，大家看着也不算稀奇，无非就是费点时间。
Over the nine years I've been filming videos, I've boiled sugar from sugarcane a few times, and this is already the third time. It’s no longer a rare thing; it just takes some time.
新鲜的甘蔗榨汁过滤后倒入锅里，大火煮至粘稠，再小火慢熬，全程差不多5-6个小时，熬到浓稠的糖浆开始挂片的时候就可以了，糖浆舀出来在一个冷锅里，用竹棒顺时针一直搅动，这个过程是“打沙”，非常重要，如果糖浆直接装磨具冷却后是又硬又黏的，我们叫“黏糖”。
Fresh sugarcane juice is filtered and poured into a pot, then boiled over high heat until it becomes thick. After that, it’s simmered on low heat for about 5-6 hours. Once the thick syrup starts to form crystals, it’s done. The syrup is ladled out into a cool pot, and with a bamboo stick, you stir it in a clockwise direction. This process is called "shaping sand," and it's very important. If the syrup is poured directly into molds and cooled, it becomes hard and sticky, which we call "sticky sugar."
只有打沙过的糖才能是酥的，至少是可以切得动咬得动的。
Only sugar that’s been shaped like this will be crispy, at least soft enough to cut and bite.
这样一次性熬制定型的红糖叫“甘蔗原汁红糖”，有甘蔗的香甜，又不过于甜腻。
This kind of sugar, which is boiled and shaped in one go, is called "raw sugarcane juice brown sugar." It has the fragrance of sugarcane and isn’t overly sweet.
而且营养价值也比较高，是真的有人体所需要的营养。
It’s also more nutritious, with actual nutrients the human body needs.
至于红糖的颜色，是和甘蔗品种水份火候有关，并不是越黑越醇，也不是黄的红的糖就不好。
The color of the brown sugar depends on the type of sugarcane, its moisture, and the cooking time. It’s not necessarily better if it's darker, and lighter brown sugar isn’t bad either.
所以哪怕同一片甘蔗地同一个人熬，也会有些色差！
Even if the same person boils the sugar from the same field of sugarcane, there can still be slight color differences!
所以如果大家在市面上买红糖的话，配料表一定要是“甘蔗”。尽量不买白砂糖熬制或者糖粉糖浆加工出来的。
So, when buying brown sugar, make sure the ingredient list only says "sugarcane." Avoid buying sugar made from white sugar or processed sugar syrup.
红糖浆里放点小苏打会产生神奇的反应，做成酥酥脆脆的蜂窝糖，可以搭配酸苦的咖啡，也可以当午后甜品～
Adding a bit of baking soda to brown sugar syrup creates a magical reaction, turning it into crispy honeycomb candy, which pairs well with bitter coffee or can be enjoyed as an afternoon dessert.
张俊宝宝说，是好吃到可以开店的程度！！！
Zhang Junbao says it’s so delicious, it could even be sold in a store!
15K - 64
我们家以前种甘蔗，秋天全家总是忙着砍甘蔗、熬成红糖。如今虽不种甘蔗了，但每年也会去姨妈家砍些回来自制甘蔗原汁红糖。鲜榨甘蔗汁大火煮至粘稠后小火慢熬，耗时却浓香。这样自制的红糖、冰糖不腻，甜而醇，既是小时候的甜味记忆，也充满了营养与满足。请记得观看本周的新视频，一起来体验制糖的过程吧！
Our family used to grow sugarcane, spending every fall busy harvesting and boiling it into brown sugar. Although we no longer grow it, we still go to my aunt’s place each year to cut some and make raw cane brown sugar ourselves. Freshly squeezed cane juice is boiled over high heat until thick, then simmered slowly—a time-consuming but aromatic process. This homemade brown and rock sugar is pleasantly sweet, rich, and not cloying, bringing back the sweet memories of childhood while being full of nutrition and satisfaction. Remember to watch this week’s new video and experience the sugar-making process with us!
15K - 84
7月的曲靖田里满是韭菜花和采花的人。新鲜的韭菜花被制成韭菜花酱，经过清洗、晾干、与红辣椒、花椒、盐和白酒混合发酵一个月以上。酸辣的韭菜花酱可以搭配各种菜肴，如包子、炒肉、炒洋芋片等。它也可以用于蘸水或烤茄子，别有风味。凉天里煮上一锅铜瓢牛肉火锅，再加上酸辣的韭菜花酱，简直是美味的享受，这份快乐可是等了两个月发酵的！记得关注本周的新视频！
In July, the fields of Qujing are filled with leek flowers and people harvesting them. Fresh leek flowers are made into leek flower sauce, after being washed, dried, and mixed with red chilies, Sichuan peppercorns, salt, and white liquor, then fermented for over a month. The tangy and spicy sauce can be paired with various dishes, such as buns, stir-fried meat, and stir-fried potato slices. It can also be used in dipping sauces or with roasted eggplant, offering a unique flavor. On chilly days, a pot of copper pot beef hotpot with tangy leek flower sauce is a delicious treat, a joy that takes two months of fermentation to achieve! Don't forget to check out this week's new video!
16K - 82
去山里翻过地石榴的人几乎都是8090后的人了吧，那时候零食很少，村里离集市有些距离，我们5天逛一次街，父母也很少上街，所以我们的零食基本都是山里的野果，树上的果子。村里孩子多，哪一家树上有什么果子，什么时候野果成熟都被我们这群孩子熟记于心了。大家都嘴馋，很多时候等不了果子完全成熟就已经下肚了，现在想想开心好笑又有点心疼。
Almost everyone who used to go to the mountains to gather Diguo are people born in the '80s and '90s. Back then, there were very few snacks, and the village was far from the market. We went shopping every five days, and our parents rarely went. So, most of our snacks were wild fruits from the mountains or fruits from the trees. There were many kids in the village, and we all knew exactly whose trees had which fruits and when the wild fruits would ripen. Everyone had a sweet tooth, and often we couldn’t wait for the fruits to fully ripen before eating them. Now, thinking back, it’s both funny and a bit heartwarming.
夏末秋初是地石榴成熟的季节，现在山里的草都没人割，进山的路都被高高的杂草遮挡，也更没人进山去找地石榴了。我进山的时候好几次都以为走错路了，地石榴树藤也被高高的杂草遮住了，没有阳光果子长得不是很好，个头不算大，而且很多都是熟过了烂在地里。就那一片地石榴，我半个小时都没到，就摘了一箩筐了。还是一样的味道，香甜细腻，这次没人和我抢，可以直接吃个够！
Late summer to early autumn is the season when Diguo ripens. Now, no one cuts the grass in the mountains, and the paths are overgrown with tall weeds, so even fewer people go into the mountains to find Diguo. When I went into the mountains, several times I thought I had taken the wrong path. The Diguo vines were also covered by tall weeds, and without sunlight, the fruits didn’t grow well and weren’t very big. Many had already over-ripened and rotted on the ground. In less than half an hour, I had filled a basket. The taste was still the same—sweet and delicate, and this time no one was there to compete with me for them. I could eat as much as I wanted!
山里还有很多好看的多肉，这次也顺便带回去了，种在我的多肉墙上。可能大家觉得很神奇，怎么山里都有多肉，云南神奇的地方还多着呢～
There are also many beautiful succulents in the mountains. This time, I brought some back and planted them on my succulent wall. Some people might find it surprising, wondering how there are succulents in the mountains, but Yunnan has many more magical things like that.
地石榴的保鲜期短到只有一上午，采摘了就得吃了，几个小时就会烂掉，所以只能清洗干净放冰箱冷冻着，想吃的时候去冰箱里拿几颗，在嘴里慢慢融化，是水果冰淇淋的口感。
Diguo has such a short shelf life that it lasts only for one morning. Once picked, you have to eat it quickly, or it will spoil in a few hours. So, I clean them and store them in the freezer. When I want to eat them, I just take a few out, and as they slowly melt in my mouth, they taste like fruit-flavoured ice cream.
现在的孩子都没吃过地石榴了，摘回来那天给苛苛送了点过去，一直问我是什么东西，长在什么地方，于是决定要给现在的小朋友做些好吃的，能对这个野果印象更深一些～
Kids today have never eaten Diguo. The day I picked some, I gave some to Keke, and she kept asking me what they were and where they grew. So, I decided to make some tasty dishes for the kids to leave a deeper impression of this wild fruit.
先卤些鸭货吧，爱吃的鸭货都安排上！清洗干净后焯水再清洗，鸭肠被来家里做客的小狗东东偷去吃了，一嘴下去只给我留了几根，也不是自家的，不能打。不过大王和来福是从来没有在家里偷吃过，是我们家的天使狗狗～
Let’s start by marinating some duck dishes! All the favourite duck parts are included! After cleaning and blanching them, I found that the duck intestines had been stolen by Dongdong, a guest dog at our house. He took a bite and only left me a few strands. But since he isn’t my dog, I couldn’t scold him. However, Dawang and Laifu have never stolen food at home—they are our little angel dogs!
各种香辛料先用高度白酒浸泡，热油炒香葱姜蒜，倒入泡好的香辛料小火炒出香味，再放入各种酱料，红糖和冰糖，地石榴也是一定要放的！！先把难煮的鸭货放锅里加上啤酒和水煮20分钟，再放上好熟的鸭肠鸭舌，表面放想吃的素菜，焖煮10分钟即可出锅。捞出料渣，把汤汁熬到浓稠再淋到卤菜上～这一锅略带甜味，鲜香麻辣的卤菜夏天吃真的太爽了～给孩子们用地石榴做一杯汽水搭配着喝，这两道菜真的太受欢迎了，大家都吃得很开心～我说这些都是地石榴做出来的，她们瞪着眼睛说，怎么有这么神奇的野果，居然可以做出这么好吃的鸭肉。
Soak various spices in strong liquor first. Sauté onion, ginger, and garlic in hot oil, then add the soaked spices and stir-fry them over low heat to bring out the aroma. After that, add various sauces, brown sugar, and rock sugar—don’t forget the Diguo! First, put the hard-to-cook duck parts in a pot with beer and water, simmer for 20 minutes, then add the well-cooked duck intestines and tongues, and place your favourite vegetables on top. Simmer for 10 minutes, then strain out the spices and reduce the broth until thick before pouring it over the marinated dishes. This slightly sweet, savoury, and spicy marinated dish is perfect for summer! I made a soda with Diguo for the kids to drink alongside the dishes, and both were a huge hit! Everyone was so happy eating them. When I told them that everything was made with Diguo, they stared at me in disbelief, asking how such a magical wild fruit could make such delicious duck dishes.
云南人爱吃凉拌菜，有一种凉拌菜几乎在每一个集市上都能买到，有各种各样的素菜可以选，这种摊位都是在哪都受欢迎的。准备一些素菜，该焯水的焯水备用，凉拌的精髓就是水豆豉和胡辣子面，拌好之后好大一盆，给亲戚邻居分了些，地石榴有果香味，和凉拌菜一起更好吃了。
Yunnan people love cold dishes, and there’s a type of cold dish that you can find in almost every market. You can choose from various vegetables, and these stalls are popular wherever they are. Prepare some vegetables and blanch them if needed. The key to the cold dish is water-fermented black beans and spicy chilli powder. After mixing everything together, I had such a big bowl that I shared it with neighbours and relatives. The fruity flavour of Diguo made the cold dish even tastier.
之前买的鱿鱼清洗干净后先用生姜料酒洋葱等调料浸泡腌制一夜，可以入味也可以去腥 。烤鱿鱼的料里加上地石榴，用料理机都打成泥状，这个料汁真的蘸什么都好吃，麻辣鲜香，还有浓郁的果香。鱿鱼在铁盘里一烤，刷上料汁再加上蘸水辣和葱花香菜，味道真的绝了。那天的鱿鱼最后一只都不剩！！
I cleaned the squid I bought earlier and soaked it overnight with ginger, cooking wine, onions, and other seasonings to add flavour and remove the fishy smell. For the grilling sauce, I added Diguo and blended it into a puree with a food processor. This sauce goes well with everything, combining spicy, numbing, and fragrant flavours with a fruity note. When the squid was grilled on the iron plate, I brushed on the sauce and sprinkled it with chilli powder, scallions, and cilantro. The flavour was simply unbeatable! Not a single piece of squid was left that day!
用锅煎出来的蛋糕你们知道有多好吃吗？松软绵密，每块蛋糕之间刷上杏桃果酱，表面放上切开的地石榴，撒上椰蓉碎装饰一下，哇～切开的时候可太好看了，果酱是酸甜口，蛋糕松软绵密，我都没吃到，就被小朋友们分完了，都说很好吃！！！
Do you know how delicious a cake cooked in a pan can be? It’s so soft and fluffy! I spread apricot jam between each layer and topped it with sliced Diguo, sprinkling shredded coconut on top as decoration. Wow—the cake looked so beautiful when I cut it open! The jam was sweet and sour, and the cake was soft and dense. I didn’t even get to try a piece because the kids ate it all, saying it was delicious!
云南人的饮品里不能没有泡鲁达，里面的料可以根据自己的喜好来加，这次是肯定有地石榴的，毫无违和，甚至还有点惊喜，小朋友们都挑着里面的地石榴吃。
Yunnan people can’t go without Paoluda in their drinks. You can add ingredients based on your preferences, and this time I definitely included Diguo. It blended in perfectly, even adding a bit of surprise. The kids were all picking out the Diguo to eat.
这又是好吃又惊喜的一顿，大家吃饱喝足后开始唱起了歌跳起了舞，如果我小时候在假期和周末也有这样一个嬢嬢做些稀奇古怪的东西给我吃，我应该也觉得她会魔法吧～
This was another meal full of deliciousness and surprises. After everyone was full, they started singing and dancing. If I had an aunt like this who made strange and wonderful things for me to eat during holidays and weekends when I was a kid, I would probably have thought she had magical powers!
看着她们的样子，想起了小时候的自己，那时候多单纯呀，爱吃什么就希望可以实现什么自由，现在回头看看这些梦想真的很好实现，小时候喜欢的，长大了都能拥有。
Looking at them, I thought of my younger self. Life was so simple back then—whatever I liked to eat, I just wished I could have the freedom to eat it. Now, looking back, those dreams were so easy to fulfil. The things I liked as a child, I can have as an adult.
17K - 62
地石榴是童年爱吃的野果，现在山里无人去采，我上山轻松采了一箩筐，还是一样的香甜。做了卤鸭货、凉拌菜、烤鱿鱼和蛋糕，加了地石榴，大家都赞不绝口，尤其孩子们很喜欢这个神奇的野果。看着她们开心，我想起小时候的自己，那些梦想其实很简单，长大了都能实现。记得关注明天的新视频哦！一起来尝尝我们童年记忆里的小野果吧！
Ground pomegranate was a wild fruit I loved as a child. Now, no one picks it in the mountains anymore, but I easily gathered a basket full, and it’s still just as sweet. I made marinated duck dishes, cold salads, grilled squid, and cake, all with ground pomegranate, and everyone loved it, especially the kids—they were amazed by this magical wild fruit. Seeing their joy reminded me of my own childhood. Those dreams were actually simple, and they all came true as I grew up. Don’t forget to check out tomorrow’s new video! Let’s taste the wild fruits from our childhood memories together!
15K - 78
I am a local Yunnan Girl
My name is “Dianxi Xiaoge”
People who knows well will call me “Apenjie”
Both my families and the peaceful village are shown in my videos.
I film seasonal ingredients, special local products, really anything that reflects the uniqueness of Yunnan cuisine,
All the inspiration behind my video come from our daily meals.
Come with me to explore the authentic Dianxi.
The place where rivers and mountains come to life,
where people enjoy eating insects and herbs.
I update new videos on Wednesdays~