On the map of Chinese hams, the four renowned varieties—Jinhua Ham (Zhejiang), Xuanwei Ham (Yunnan), Xuan'en Ham (Hubei), and Rugao Ham (Jiangsu)—each rely on their unique geographical environments and mountainous climates, forming distinct and delicious traditions.

On the vibrant land of Guizhou, the culinary culture is as rich and diverse as its landscapes, and during the cold season, the hotpot culture becomes an indispensable part of life here.

On the vibrant land of Guizhou, the culinary culture is as rich and diverse as its landscapes, and during the cold season, the hotpot culture becomes an indispensable part of life here.

Mountains are lands bestowed with unique charm by nature, concealing countless culinary delights. These delicacies are not only a feast for the taste buds but also vivid carriers of local New Year traditions, embodying the culture and emotions passed down through generations.

Ham, in a broad sense, refers to a cured meat product made primarily from the hind leg of a pig (or other animals), involving processes such as salting, smoking, fermenting, and drying. It is essentially one of humanity's oldest food preservation techniques, aiming to preserve meat for extended periods without modern refrigeration while imparting a unique flavor.

Nestled north of the Alps and separating the Rhine and Rhône rivers, France’s Jura Mountains are a region of breathtaking natural beauty and rich culinary delights. In winter, the area transforms into a snowy wonderland—with frozen lakes, snow-capped peaks, and hearty mountain fare—adding extra joy to any cold-season visit.

The rich and varied flavors of Guizhou hotpot are a result of the region's unique geographical environment, climate, and the cultural fusion of its many ethnic groups. Take sour soup hotpot, for example. The red sour soup is made from ingredients like tomatoes and chili peppers through natural fermentation, resulting in a bright red color and a balanced spicy-sour taste that stimulates the palate while warming the body.

Wild mushrooms can grow year-round, but they are most abundant from June to September, especially after rain. They are widely distributed across China, thriving in diverse environments—almost anywhere green plants grow, with grassy areas and forests being the most common habitats.

When it comes to bamboo shoots, China is undoubtedly the "Kingdom of Bamboo Shoots." Bamboo forests thrive across 27 provinces and regions in China, particularly in the warm and humid southern areas such as Zhejiang, Sichuan, Yunnan, and Guizhou, providing ideal conditions for bamboo shoots to sprout.

Sichuan, a paradise for food lovers, holds an equally deep affection for lamb. Here, lamb soup is not just a winter delicacy but also a vessel of emotion and cultural heritage. Around the winter solstice, people in Sichuan gather to share a steaming bowl of lamb soup, welcoming the cold season with warmth and togetherness.

Autumn is like a kaleidoscope—suddenly, it seems all kinds of delicious treats emerge from the mountains, lakes, treetops, and fields, taking turns to tempt our appetites.

In autumn, sugar-roasted chestnuts are as essential as ice cream in summer! Who hasn’t waited in line at a chestnut stall, watching them tumble and roast under high heat before finally being scooped into a brown paper bag? On a crisp autumn evening, holding a warm bag of chestnuts, cracking them open, and popping them into your mouth fills you with a soft, sweet, and fragrant delight.

Yunnan, a land of wonder, has given rise to countless delicacies thanks to its unique geography and climate. The pairing of lamb with mint here is particularly refreshing and eye-catching. The tender, flavorful meat of Huize black goats harmonizes perfectly with the fresh aroma of mint, creating a uniquely delightful dish.

Nestled among picturesque mountains and rivers, Guizhou is home to countless mouthwatering dishes, among which lamb noodles hold a special place in the hearts of locals. No matter the time or place, you’ll find people savoring this beloved dish. In the world of Guizhou lamb noodles, four standout varieties are especially renowned: Zunyi Xiazhi Lamb Noodles, Xingyi Lamb Noodles, Shuicheng Lamb Noodles, and Jinsha Lamb Noodles.

Dumplings—a seemingly simple yet richly expressive dish—act like a global culinary ambassador. Not only are they a household name in China, but they also take on distinct identities in various parts of the world, each telling its own flavorful story.

Surrounded by mountains to the west, south, and east, Kashgar opens northeast toward the Tarim Basin. To the north lie the southern ranges of the Tianshan Mountains, to the west rises the Pamir Plateau, to the south stand the Karakoram Mountains, and to the east stretches the Taklamakan Desert.

From the eastern mountains to the western foothills, ham-making elevates into a precise art and an ultimate expression of local terroir.

Autumn is like a kaleidoscope—suddenly, it seems all kinds of delicious treats emerge from the mountains, lakes, treetops, and fields, taking turns to tempt our appetites.

In Guizhou, potatoes are affectionately called "yangyu" (foreign taro). There isn’t a single person in Guizhou who doesn’t love eating potatoes—and no potato can ever "leave" Guizhou uneaten. Just how deep is Guizhou’s love for potatoes?

When it comes to Houttuynia cordata, it goes by many names—its scientific name is Houttuynia cordata, and it is also known as "fish mint". It grows mainly in southwestern China and is relatively rare in the north.