In this otherworldly wilderness, I am a time traveler and a food explorer.
There are no modern kitchen utensils here, just an iron pot, a hoe, and the wild scenery of the mountains and plains. In the morning, I walked through the mountain trails, looking for the golden canopy of Enoki mushrooms; at noon, I harvested plump river mussels by the lake and picked the buds of water essence roots; at dusk, I lit a bonfire and prepared unique game dishes with herbs.
Every cooking session is an adventure. Watch wild plums and persimmons slowly simmering in the pot until the thick, honey-like fruit paste exudes an intoxicating aroma; the water essence root fried in goat's milk until golden brown is wrapped in the deliciousness of river mussels, making the simple ingredients burst out with amazing deliciousness; even the most common wild vegetables can be perfectly integrated with mushrooms and wild fruits here to create an unforgettable taste.
I live in a dilapidated wooden house, but it holds my dreams and hopes. Use Yanghua bark to cover it with a cold-proof coat, fill its gaps with soft moss, and let it protect my warmth in the cold wind. The wild fruits stored in the cellar, dried mushrooms, and pickled dried fish are all my precious harvests from this land.
Intent: In a strange wilderness world, using scarce materials to create delicious food is not only the persistence of survival, but also the love of life.