Lumu Sudan comes from the Divisa Estate (Coffeadiversa Garden) in Costa Rica. This estate also has the elegant nickname “Thousand & Million Coffee Garden.” Clearly different from most coffee farms, the Divisa Estate is adopting a “coffee garden” business model.
The quality of coffee is determined by the environment in which it is grown. Arabica coffee is a variant of the original Arabian species, cultivated and domesticated over a long period. Experts believe that Arabica coffee should be planted at altitudes between 800 and 1,800 meters above sea level. If the altitude is too high, the taste becomes sour, and if it's too low, the taste turns bitter. The southern region of Yunnan Province possesses
Nicaragua is one of the emerging coffee-producing countries in recent years. It is the largest country in Central America. Due to historical and practical reasons, Nicaragua was not well-known before, but recently there have been many coffee options available. One of the more notable ones is the Los Cóconos Estate, which grows the Villa Sarchi variety that is not very familiar to the public.
Bird of Paradise Honey Pear is a specialty of Luniu Town, Yuhang District, Hangzhou City, Zhejiang Province. The Bird of Paradise-brand honey pears primarily use the New Century pear variety; the fruits are perfectly round or slightly tall-round in shape; their surface is light yellow, virtually free of russeting, giving them an attractive appearance; the flesh is white, tender, crisp, juicy, and sweet, making them a pollution-free fruit product. The "Bird of Paradise" brand honey pear is produced in
Kucong Eco Tea -- 2015 National Famous, Special, and High-quality New Agricultural Product Kucong Eco Tea is an agricultural product declared by the Zhenyuan County Agriculture and Science & Technology Bureau and produced by Zhenyuan County Jinyang Tea Industry Co., Ltd. Previously, three agricultural products from Pu’er City—the Va Village Buckwheat of Ximeng County, Kucong Pu’er Tea of Zhenyuan County, and Yaleng Pu’er Tea of Lancang County—were also recognized.
The Yunnan coffee plantation of AtaTest Front Street Coffee is located in Lincang City, Yunnan Province. Although Baoshan and Dehong are among the concentrated production areas of Yunnan's small-grain coffee, according to the official website of Front Street Coffee, when selecting the location for their Yunnan plantation in 2014, the main consideration was that the Baoshan area suffers from relatively severe drought.
This snack called "grilled sausage" (灌肠) is quite misleading in name. In Beijing, the pan-fried version doesn’t actually contain any casing. But how did this name come about? According to an old “kitchen veteran” (勤行), originally it was made by stuffing pig’s small intestines with mung bean starch paste and red yeast rice. After steaming, the outer skin turned white while the inner filling was light pink. It was then sliced and served with scalded oil (a byproduct from meat processing plants).
During the coldest days of winter in old Beijing, fresh fruit would disappear from the markets, leaving only candied hawthorn skewers and frozen persimmons to add flavor and satisfy cravings—nothing like today’s abundance of lychees, watermelons, and peaches from all over the country, which allow people to indulge their taste buds year-round. Dried fruit compote was a seasonal delicacy made by Beijingers in the winter.
The yuanbao wontons of old Beijing got their name from their resemblance to ancient Chinese gold ingots. Before 1950, the "Wonton Hou" at Donghuamen in Beijing was renowned for making small wontons with the utmost care and enjoyed great fame. It originated as a snack favored by the Manchu people. As recorded in *Miscellaneous Poems on the Capital*: “The wontons are made with flavor surpassing the ordinary, their filling melts with spring chives, delighting the taste upon the first bite.” There were different grades of fillings—the high-grade ones used roast duck, winter bamboo shoots, chicken breast, and peas, while the common ones used pork and chives. Wontons are a traditional Chinese food originating from northern China. The *Fangyan* (Dialects), written by Yang Xiong of the Western Han Dynasty, mentions: “Flatbreads are called 'tun' (dumplings).” Wontons are a type of flatbread, distinguished by the filling inside, and are eaten after being steamed or boiled. When cooked in soup, they are called “soup pancakes.” Ancient Chinese believed these were sealed buns without any openings, hence the name “hundun” (chaos). According to Chinese character formation rules, it later became known as “wonton.” At that time, wontons and boiled dumplings were not differentiated.
One of China's special crafts, it is made by crafting the body of an object from red copper, shaping copper wires into various patterns and soldering them onto the copper base, then filling in with enamel glaze and firing. It began to be produced in large quantities in Beijing during the Jingtai era of the Ming Dynasty. Since the enamel glaze was mostly blue, it came to be called cloisonné. As an art craft, its production method involves applying various colors of enamel onto the surface of a copper object.
Produced in Beijing. In the early years of the Daoguang reign during the Qing Dynasty, an old man named Yang and his two sons in Beizhen town started a business processing meat products. Initially, they had very little experience — their method of preparing pig trotters was limited to using spices such as Sichuan peppercorn and star anise, and simply boiling them, which resulted in poor sales. Later, they began using a master stock, sesame oil, soy sauce, salt, star anise, Sichuan peppercorn, and ginger as seasonings...
Hard dough pastry was a type of noodle-based snack commonly served at night among Beijing’s street foods in the past. However, due to changes in people’s living habits, rising living standards, and the decline of mobile street vendors, this snack has gradually disappeared. Hard dough pastry is made using fermented dough, typically fermented to about 50% proof, then mixed with an alkaline agent and additional dry flour to make the dough firmer. The mixture needs to be kneaded thoroughly…
Beijing Palace Lanterns, crafted with superb artistry, offer both practical use and decorative appeal. According to Chinese folk customs during the Shangyuan Lantern Festival, every household hangs lanterns to celebrate, truly creating a scene of “a thousand lights illuminating the market, and myriad floral flames blooming.” Red gauze lanterns are used during the festival. In addition, Beijing primarily produces silk-painted lanterns that carry a strong imperial aesthetic. No…
Over 80 years ago, brush-making craftsman Dai YueXuan worked at a brush shop at the east entrance of Liulichang in Beijing. His skills were exceptional, and the brushes he repaired were of outstanding quality. Writers who used them found them distinctly superior compared to other similar Lake Pen brushes. Later, he began carving his own name on the brush handles before selling them. Over time, the reputation of the brushes from this shop
Beijing inside-painted snuff bottles, also known as snuff bottles, are generally made from colored glass, while the more precious ones are crafted from jade, crystal, agate, or jadeite. During the production process, the material is first shaped or carved into a small flat bottle, then polished on the inside using iron mesh until the interior becomes smooth and milky white. Next, an extremely fine brush with a hook-shaped tip, made from bamboo slivers, is inserted into the snuff bottle.
Story: The "birth" of Wang Zhihe Stinky Tofu was accidental. In the eighth year of the Kangxi reign during the Qing Dynasty (1669 AD), Wang Zhihe, a scholar from Xianyuan County, Anhui, who came to the capital to take the imperial examinations, failed and found himself stranded at the Anhui Guild Hall at the time. Having learned the craft of tofu-making in his childhood from his father’s tofu workshop, he continued his studies while making tofu to support himself...
Beijing inner-painted snuff bottles, also known as snuff bottles, are generally made from glass materials, while the more precious ones are crafted from jade, crystal, agate, or jadeite. During production, the material is first shaped or carved into a small, flat bottle. Fine iron mesh is then used to polish the inside of the bottle, creating a smooth, milky-white inner surface, and then...
Sea-and-Sky Buddhist Kingdom: Mount Putuo Jade Carving, 18 cm tall, 20 cm wide, 5 cm thick, weighing 3.3 kg. The material is high-quality jadeite from the Myitkyina region of Myanmar, featuring fine and smooth texture with rich colors, accented by emerald green, green, and dark green hues. It is an old-mine variety with a waxy base, semi-transparent, and abundant water content. Meticulously designed and carved by a renowned Chinese Master of Arts and Crafts...
As for douzhi, not to mention outsiders, even so-called “Beijingers” who are actually newcomers (those who moved to Beijing after 1949) can’t stand its sour and pungent smell. But to native old Beijingers, douzhi is a top-notch beverage that refreshes the mind, invigorates the spirit, and clears internal heat. In the past, the four most famous shops in Beijing that served douzhi were...
Rice cake and sliced rice cake, seasonal delicacies in Beijing during spring and summer. Originally a street snack, it later entered the imperial court. The mung bean cake of the Qing palace was made from high-quality white mung beans, resulting in a finished product that is light yellow, delicate, and pure in color, melts in the mouth, and has a sweet, cool, and refreshing taste. It became famous because Empress Dowager Cixi loved to eat it. Its preparation involves grinding mung beans...