By Liziqi – December 9, 2020
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!
The life of taro…and pepper is today’s treat丨Liziqi Channel
Nov 8, 2020
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?