À propos de ce voyage
My name is A Shan, I come from Hengyang, Hunan. My wife A Jin, our daughter Shusha and I live here. Every morning we wake up to see the snow on Cangshan Mountain, and at night the stars twinkle. The dry branches begin to sprout new buds, and all this makes one feel a sense of vitality.
One day, by chance, I saw snakeroot (Gnaphalium affine) at the foot of Cangshan, and remembered it could be made into green rice balls, known as qingtuan. So naturally I started picking them. Picking itself is joyful, and this joy accumulates because I will see it transform from fluffy grass into food, whether sweet or savory, carrying a fresh natural scent. I hope to share this wonderful experience with more friends.
Duration: 3–4 hours
Language: Chinese / Simple English
Included: Ingredients for making qingtuan / Tea break
Not included: Round-trip transportation and meals
Notes: Please wear long pants, long sleeves, and comfortable shoes for walking.
Number of participants: 2–4 people.
Experience details:
From 2:00 PM to 3:30 PM, meet at the designated location, then led by A Shan and Shusha up the mountain. We will pick greens (snakeroot) while playing along the way. From 3:30 PM to 5:00 PM, we will make qingtuan together in our friend Yuan He's studio.
Add A Jin on WeChat for more details.
I remember in my childhood, my mother and I would go to pick greens in the countryside fields under a drizzling rain. During my stay at Yuan He's garden at the foot of Cangshan, it was easy for us to walk up the mountain, and naturally we started picking snakeroot. While picking, I recalled life with my mother—it was such an ordinary day long ago, but it left a deep mark in my memory. — Yang Qiao
The nearby farmers start turning the soil. We are old grass, having left our native soil, yet we become new mud in a foreign land—a different kind of nostalgia with the same flavor.
Our guides: Yang Qiao, Shusha
Photos
