L：Lucia！

S: How time flies! It's the end of the semester, and unfortunately, this will be our last podcast.

L: Yes, time really passes too fast! I can't believe we've done six podcasts and one collaboration with a friend group. At the beginning, we never thought we could run our own podcast. So, Sunny, I have a question for you . What’s your favorite episode so far?

S: My favorite is the episode one! Because it introduced the most representative cuisine of my hometown - hot pot. And it's also our first podcast, which is very memorable.

L: That's right! I still have the scene of our first podcast recording in my mind so far. At that time, we were not very proficient, and many “interesting” things happened.

S: Yeah! But it's a good start. So Lucia, which podcast do you remember the most?

L: The one that impressed me most was when we invited Clei as our special guest. With the addition new members, our podcast has become even more interesting!

S: Yes! We were all very happy during the recording. After the recording, we also had snacks, watched movies together, and had a very happy time.

L: Yes. Before doing podcasts, although I had heard many podcasts, I never thought that one day I could also create my own podcast! For my life, it is a very special experience!

S: We met some difficulties at the beginning. Not only the recording of the podcast, but also the post-editing encountered a lot of trouble, and we slowly studied together to find a solution. Gradually, everything became easy and smooth!

L: That's right! I think working with you has helped me learn a lot of new words and improved my English level.

S: Because of making the podcast, we have also become good friends, and everything is worth cherishing!

L: I really can't bear to end this podcast.

S: Maybe we will come back one day!

L: Yeah! I am looking forward to that day!

S: So here we are going to say goodbye to our audience now! Goodbye, everyone!

L: Goodbye! I will miss you all!

S: Me too! See you guys in the future!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode

L：Lucia！

S: MBTI has always been a hot topic of discussion among people. Now the element "MBTI" has fully integrated into our lives.

L: Yes, it can be seen everywhere now. The definition of “MBTI” is combined with different kinds of food brand and places. I heard that some companies even require job seekers to indicate their MBTI when writing resumes. It's amazing!

S: So Lucia, what is your MBTI? You must be E! Because you are totally extroverted.

L: You’re right, ha ha ha. I am ENFJ. So, Sunny, you are also E, right?

S: Sure thing! I am ENFP!

L: Ha ha ha, the personality traits of E people are too obvious! Some of our classmates, especially those from Northeast China, their level of extroversion exceeds my imagination.

S: That's right! Have you ever been to the morning market in Northeast China? I can always see the video of bloggers introducing the morning market in Northeast China on Tik-tok and YouTube recently. Oh my gosh, the dealer there is so enthusiastic and hospitable, They are very keen to give free food to out-of-town visitors! In addition, the food sold in the morning market is also very unique!

L: What's more, the prices in Northeast China are so cheap, and the amount of food is also plenty! For example, steamed bread and steamed buns are bigger than our fists. One dollar can even buy four! I mean, can you imagine that? FOUR!

S: I know, I know ha ha. They are also good at innovation. About Steamed bread, there are not only the plain Steamed bread, but also different flavors, like paste, corn, brown sugar, black sesame and so on! I can't count it all, its too much. There are also many options for the fillings of steamed buns, not only pork, but also beef, vegetables and mushrooms, as well as leeks and eggs. For someone like me who has Selection phobia, choosing breakfast would totally be a “catastrophe” for me .

L: Yeah! The fried dough sticks in the northeast is also very big, NO! Its HUGE! Its even as thick as my arm! I can totally full with one fried dough sticks!

S: Speaking of this, I remember that I recently saw that people in Northeast China also developed chocolate flavored fried dough sticks. On the basis of making original fried dough sticks, add chocolate powder, and the fried dough sticks will become black.

L: That sounds cool ha ha! I hope there would be fried dough sticks with Stinky tofu flavor one day.

S: It sounds a bit strange haha, but worth a try.

L: Fried leek dumplings is also one of the characteristics of Northeast Morning Market. Sunny, have you eaten it?

S: Of course I have tried, the taste is very delicious! Wrap the pre fried leeks and scrambled eggs in dough, just like making dumplings. If you want the filling to be more delicious, you can add chicken powder or dried shrimp. However, if you gonna hanging out with other people, I don't really recommend the Fried leek dumplings, because the taste of leeks is very heavy, just like garlic. Although it tastes delicious, when you approach others to talk, the taste is really... you know.

L: Ha ha ha, that's right! The Fried leek dumplings is really delicious! Even the Olympic champion Ailing GU mentioned in the interview after the competition that the most desirable food after the competition is Fried leek dumplings.

S; That's right! Once you try, it's hard to resist the temptation of Fried leek dumplings. Moreover, people in the Northeast part have also made great efforts in the innovation of a delicacy ---- Tanghulu.

L: Yes, sure thing! I also saw this when I was watching videos! I'm really shocked! About Tanghulu,we can usually see all kinds of fruits wrapped by the syrup. But in the morning market, you can see Tanghulu made of green pepper, spicy strips, and even made of sausage. In summary, only we can imagine that there is no innovative cuisine that North-easterners cannot make!

S: Yeah, they are just so creative and lovely, ha ha! The prices of foods in Northeast China are low and they are all very delicious. I even consider living there for a period of time in the future!

L: But Sunny, if you're afraid of the cold, I hope you'll consider it carefully. Because in the northern part of China, most areas start to snow in early November, and the whole winter will be freezing out!

S: Ah? Isn't that just like Minnesota? I've been living with my best friend for almost half a month in Minnesota before, and it's really cold for me. So I really need to think about it.

L: Okay, then take your time to think about it. I plan to end today's podcast! Goodbye everyone! The weather has turned cold, remember to keep warm!

S: Hey! I’m not ready to go yet! 🤬Fine! Then we'll see you next time! Goodbye!

L: Goodbye!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode

L: Lucia!

S: Do you guys still remember the surprise we mentioned last time?

L: Of course I remember hahaha, I can finally shout it out!

S: Thank you for keeping this secret even for two weeks. So, guys~Our blog has a surprising guest this time. Ladies and Gentlemen, welcome-- Clei!

C: Self introduction

L: So do you think we will introduce Indonesian cuisine this time? Hahahaha, you guessed wrong! We are going to introduce Hong Kong cuisine this time! (cheering)

S: The reason why we chose to introduce Hong Kong cuisine is that all of us have been to Hong Kong and we all fan of Hong Kong cuisine. In addition, what an coincidence that we almost traveled to Hong Kong at the same time during the summer vacation, but unfortunately we didn't know about this at that time. We knew this information until the topic was selected for this podcast. So when setting the theme, we coincidentally chose Hong Kong cuisine.

L: When it comes to Hong Kong cuisine, we will definitely associate it with Hong Kong’s Dim sum. I believe everyone has heard of it. So Clei, have you ever had a Dim sum that impressed you when you were traveling in Hong Kong?

C：Then it must be Har gow, or hakao, which is a famous dish from hongkong dimsum family. Often served with other dumpling like shumai, in english we called it shrimp dumplings. As you can imagine as a shape of a dumpling, shrimp wrapped by translucent skin. For me, from all of the dimsum dishes that exists, shrimp dumpling is my favourite along with shumai. You don’t need to add soy sauce or any other ingredients, just bite it with one bite and you’ll be happy with the taste. It could be different in every restaurant but usually they serve it like 3 pieces each portion? So i usually order minimum 2 portion ahaha, but there’s something crucial for me about this dish. When the wrap broke, it makes me angry ahaha. Because if they’re broke its not that good? I’m serious about hakao because i will try every hakao in every hongkong dimsum restaurant.

S: That’s a really good one! But for me, the impressive food that I want to share must be the Hong Kong roast goose. I have a particularly deep impression of this dish because back to the time when I was in high school, my classmates and I went to Hong Kong to take an exam together. The SAT always took a long long long time, so we were really starving after the test. Anyway! That day, we were taken to a seemingly ordinary small shop, but when the roast goose was served, both the appearance and the taste left us a stunning feeling. The delicacy of this dish cannot be separated from the complex production process. First of all, the goose meat should be blanched in cold water, and then taken out after cooking. The sauce not only needs to be applied to the skin, but also needs to be evenly applied to the abdominal cavity of the goose; Once marinated, the goose needs to be fried, and for a balanced color, most cooks will fry the goose for a while and then hold the neck of the goose to drizzle the hot oil down. After frying, the goose's belly will be stuffed with spices and seasoning, and then the special sauce will be drizzled on the surface and baked in the oven until the surface tastes crispy. The skin is crispy and golden, and the meat inside is tender and juicy. My friends still often say it was the best roast goose they've ever had!

L: Since Sunny just mentioned roast goose, it reminds me of a dish I have tasted in Hong Kong before. This dish has a similar taste to roast goose and is also one of the representative dishes in Hong Kong. I believe everyone can guess that this dish is char siew, which we called barbecued pork in English. This cuisine is amazing in both appearance and taste. To make barbecued pork, people usually choose pork belly, which is neither too fat nor too thin, and has a very rich taste. First, put the meat in a pot, add water, ginger, and cooking wine to boil until it boils. This can remove the fishy smell of the pork. When pickling pork, add barbecue sauce and light soy sauce in proportion, and add honey appropriately according to personal taste. As for the tools for cooking barbecued pork, you can choose rice cooker, air fryer or pan according to your own situation. But I prefer to use electric rice cookers personally, because the char siu meat cooked in a rice cooker is softer and even could easily melts in your mouth. Oh my gosh, speaking of this, I feel like my mouth is watering already. Hahahaha

S: Oh, Lucia, you're always like this！Just have some snacks before the podcast! hahaha

C: This is too hard to control, no one can resist the temptation of delicious food hahaha

L: Clei, you got it! Hahahaha

S: Okay, I admit it. I guess that’s one of the essential reason that this podcast was born.

L: Yes. And happy times are always short, this episode is coming to an end. Let's thanks our guest Clei again!

S: Yes! Thank you, Clei!

C: Thank you all! Goodbye!

L: See you guys next time!

S: See you!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode

L：Lucia！

S: So~ Lucia, What were you looking at? So infatuated.

L: I am drawn to the live broadcast on TikTok, and this TikToker is visiting the food street and there are a lot of delicious food!

S: Wow, sounds fantastic, so Is it the morning market in Northeast China? Or is it the night market in Changsha?

L: It's the night market in Changsha! There are huge crowds of people. The streets were humming with life, and the whole street is filled with all kinds of delicious food and snacks! Have you ever been to Changsha before?

S: Of course I have! It's very close to my hometown and can be reached in an hour and a half by plane.

L: Actually, Changsha is also not far from my hometown, It is very convenient whether take the high-speed train or the plane.

S: That's right, as the capital city of Hunan Province, Changsha has very convenient transportation and many geographical advantages. Changsha is one of the most important transportation hubs in China, so every peak tourist season, Changsha will definitely becomes the first choice for everyone in China to travel.

L: Yes, but I haven't been there once. So, Sunny, have you been to any places in Changsha that left a deep impression on you?

S: Sure! At that time, I went to the HuangXing Road Pedestrian Street. It is one of the busiest and most beautiful walking streets in Changsha, where you can find all the Changsha cuisine that you could imagined about.

L:Then you must had the Stinky tofu right? That’s the signature food in Changsha.

S: Of course! As a traditional snack in Changsha, I saw at least ten different shops selling the stinky tofu in that food street!

L: Oh my goodness! However, when I first learned about Stinky tofu, I was very resistant, because can you believe this, guys? the cover of the Stinky tofu is black! and I thought it smelled very awful and tasted weird.

S: Ha ha ha, that’s because black soy beans are added to the Stinky tofu when it is cured. It is not completed until the tofu becomes gray, which is why Changsha stinky tofu is black. As for why does it smells strange? It's because its brine is made from seasonings such as winter bamboo shoots, Luzhou-flavor liquor, and shiitake mushrooms. Then soak the hairy tofu in the brine to ensure that the Stinky tofu has a strong taste. After pickling, the tofu is fried in an oil pan, which requires a high level of skill from the chef. Because it is necessary to make the surface of tofu crispy while keeping the inside of tofu tender and smooth. After many little bubbles appear on the skin of the Stinky tofu, it can be plate.

L: Ew... sounds gross......And we are gonna eat it directly after it's fished out?

S: Of course not. The Stinky tofu after cooking needs to be matched with sauce to taste more delicious. The production of ingredients is also very meticulous, including capsicum frutescens, white sesame, scallions, sesame oil, and chili oil. If you like to eat cilantro, you can also add some.

L: Oh no! I am cilantro hater! But for the delicious Stinky tofu, I can try once ha ha ha! By the way, the crayfish in Changsha is also very famous. Sunny, I believe you must have tasted it, haven't you?

S: Sure thing! The most classic is Changsha taste crayfish. Paired with perilla leaves and fried lotus root strips, it's spicy and delicious, very satisfying. I still often miss that taste even now!

L: What about tourists who can’t handle the spicy food? Do you know any other flavors to recommend?

S: Sure it does, the second most famous flavor is the garlic crayfish. Firstly, chop the garlic into paste. Put oil in the pot, then add garlic and stir fry until the garlic puree turns golden yellow. Turn off the heat. Finally, add soy sauce and oyster sauce, mix well to form garlic sauce, pour over the crayfish, and the delicious garlic crayfish is done! Usually, after finishing the crayfish, there is still some garlic sauce left on the plate. Changsha’s local people usually choose to boil a bowl of clear water and pour the garlic sauce on the noodles, making it another delicacy. Crawfish and Stinky tofu are moreish. I don’t think I could ever get sick of them, so I even eat them almost every day when I was in Changsha.

Silent...

S: Hey, Lucia, are you listening ?

L: Oh! Sorry! I am booking a train ticket to Changsha. Could you repeat what you just said?

S: Oh, come on! After the end, listen to the podcast once! Let's wait for you to experience the rest yourself in Changsha!

L: Okay. Then, guys! We have prepared a surprise for the next podcast, which is...

S: Okay, let's end today's podcast here! See you next time!

L: Ha ha ha, see you next time! Goodbye!

S: See you!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode

L：Lucia！

S: How time flies! When we first planned our podcast, it was the beginning of the new semester, but it’s already mid-term week now! 

L: Oh,yes!! That's great! This means that the winter holiday is coming soon! (All I want for Christmas is you~~~ ) Hahahahaha.

S: Lucia, have you made any plans about where to go during the winter vacation?

L: Yes, sure! I am planning to go to my mother’s hometown——Fujian Province for the Spring Festival.

S: Oh! My grandma's siblings are all settled permanently in Fujian. Maybe I should also make a plan to visit there.

L: What a coincidence! Both of us have relatives there, then why don't we introduce the cuisine of Fujian this time?!

S: Excellent! Guys! If you are fans of seafood and traditional Chinese local snacks, be sure to pay attention this time!

L: That's right! Fujian is quite famous for its delicious seafood! China has a vast territory, so there is a huge cultural difference between the north and the south China, especially the difference in eating habit, which has been a hot topic of discussion on the Internet. Every year during the Dragon Boat Festival, netizens will show their city’s iconic rice- dumplings, aka Zongzi, on the Weibo. It is generally divided into two factions - sweet Zongzi and salty Zongzi.

S: Yes. As a southerner, we usually choose Zongzi filled with egg yolk and pork, but most people in the north part of China are found of eating Zongzi filled with bean paste or candied dates. However, as a coastal city, Fujian prefers to wrap seafood in Zongzi as stuffing. Such as prawns, abalone, oysters, etc., they all can be seen in Zongzi. Thanks to the salty flavor of seafood and the combination of the unique herbal fragrance of bamboo leaves, the palate is full of complex layers of flavor. In addition, seafood Zongzi has a lot of fillings, so people can eat different seafood with each bite. Unlike traditional Zongzi, the stuffing is only in the core of Zongzi.

L: In that case, I must buy it and try it this time!! I am really looking forward to its taste haha! By the way, Fujian's fish balls are also well-known! Sunny, have you tried it before?

S: That goes without saying! We will receive a large box of fish balls from relatives in Fujian every year! Fuzhou Fish Ball is a traditional local dish in Fujian Province, belonging to the Fujian cuisine and the preferred gift for locals. Whether it is cooked in soups or served as a side dish for hot pot, both are excellent choices! Making fish ball, you need to separate the fish meat from the fish bones first. Then, put the fish meat and egg white into a blender and stir. Add sweet potato powder halfway through and crush it into mud. Then, pinch the shape of the balls by hand and cook them in a pot to enjoy. The outer skin of fish balls is made from eel or mackerel, so the color is mostly light gray or light yellow. And some fish balls contain pig meat filling, while others do not contain anything. You can purchase them according to your preferences. Moreover, guys! If the fish balls you buy are very white in color, you may have bought unauthentic fish balls!

L: This is really a useful tip! In addition to fish balls, Fujian has another dish that is very, very famous, which is ——

Together: Oyster pancakes!!

S: Hahahaha! That's right! This local snack is really famous!

L: After washing the oyster, mix it with egg, flour, spring onion and other ingredients, add chives to enhance the taste, and finally fry it in oil until both sides are golden and crispy. After first bite, you can feel the delicious oyster, egg mellow, flour taste interwoven together, as if in the mouth to carry out a delicious carnival. As far as I know, there are two ways to cook this dish. The first is to fry it into a whole cake, which will have a crisper taste, and the other is to cook it like a stir-fry, which will have a sticky taste. Authentic oyster frying used are all small oysters, and if you choose large ones will result in a significant loss of freshness, sweetness, texture and taste.

S: The charm of oyster frying lies not only in its delicious taste, but also in its rich nutritional value. Oysters are rich in zinc, protein and a variety of vitamins, which can nourish the body and enhance immunity. Eggs, on the other hand, provide a wealth of high-quality protein and vitamins, with oysters together, offered double flavour and nutritious, whether the elderly or children, it can be a perfect choice for them!

L: I can't wait to add these must-have foods to my itinerary! Let's finish it quickly! If it's any later, I may forget!

S: Ha ha ha ha! Okay dokey! it seems you really can't wait! So, guys, that's the end of today's podcast! See you next time! Goodbye!

L: Bye! See U!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode

S: Hello, everyone, this is The foodie road podcast！

We are Sunny and 

L：Lucia！

S: Last week we introduced hot pot, which is the signature food in my hometown. At the end of the podcast, Lucia promised that she will introduce her hometown cuisine to us. So, Lucia, are you ready for this?

L: Of course！

S: By the way. I'm sorry to ask you again, where is your hometown?

L: Oh my gosh! Sunny! You forgot!

S: I'm sorry for my bad memory. I promise you that this will be the last time that I ask this silly question. You have my word.

L: Well, I'll trust you one last time. My hometown is Jiangxi. So this time I will introduce the most famous food in my hometown - Nanchang dry rice noodles.

S: Nanchang dry rice noodles? I think I've heard of it, but I have only eaten rice noodles in broth, I have never seen dry rice noodles. What does dry rice noodles look like?

L: Em...... then this is my showtime. Nanchang dry rice noodles is an iconic snack in Nanchang, Jiangxi Province, which is one of the famous Jiangxi cuisine. The traditional way to storage the noodles is through air drying, so it is necessary to soak the dried rice noodles in cold water for about 20 minutes before cooking. Then put the rice noodles in boiling water until they can be easily broken with chopsticks. In order to coat each rice noodles with the sauce, we usually choose a large bowl when mixing. Next, put rice noodle, chili, peanuts, radish, soy sauce, green onion and other seasonings in the bowl, the smell and the taste is really intoxicating. I also would like to add some vinegar when I eat it, so it gives it a stronger texture, and enough acidity and spice to kind of jump start your appetite.

S: That sounds like it’s made in heaven! I've tried Jiangxi cuisine a few times ago, but I've never seen dry rice noodles on the menu. Does it have another special name?

L: Em...actually no. Since we usually eat it in the morning, this is a dish that only appears in breakfast restaurants.

S: I see! But only eating this kind of strong flavored food in the morning, wouldn’t you guys feel it’s too salty?

L: Hot pot has its own best partner, Nanchang dry noodles also has its own partner!

S: What ? Wait, wait, Let me guess... Is it soup?

L: Bingo! It's soup, but it's more specifically called pottery jar soup.

S: Pottery jar soup? Soup stewed in a pottery jar?

L: OMG! Absolutely right! Pottery jar soup is different from the soup we usually cook. Instead of Putting the ingredients together in a big pot , cook it and then share it, the ingredients are divided according to proportion and placed in a special small pot before cooking. These small pots are then been put together in a large pot and braised over charcoal until cooked. Large jar can also act as insulation.

S: A big jar? So how could you put so many small pottery jars in it once?

L: In the big jar, there are many layers of fixed iron shelves. Before cooking, we will spread the charcoal fire on the bottom of the large crock first, then put the small pottery jars on the iron shelves according to different ingredients, and finally cover the lid of the big jar, and here we go.

S: Isn't the material fixed? There are different categories?

L: Of course! There are so many different type of soups. There are tea tree mushroom with spareribs soup, and egg Patty soup, and cuttlefish soup, and so on, they are all very delicious. My favorite one is egg Patty soup. When eating noodles, if you can also drink a soup, the combination was made in heaven!

S: My mouth is watering while thinking about it. And I think that I’ve seen pottery jar soup when I was a child, but I don't think I've seen it now.

L: Really? MHM...That make sense, I also haven’t saw it when I was traveling...

S: But within these two years in China, Guangxi province is very famous for its Luosifen, which is the snail rice-fleur noodles.

L: Yes! But I think Nanchang dry rice noodles is as delicious as the snail rice-fleur noodles! I hope Nanchang dry rice noodles could become so popular one day, and letting more people know about Jiangxi cuisine!

S: I'm sure the day won't be far away!

L: Yes! I think so too! Wow! How time flies, today's blog is almost over! Let us look forward to the next introduction!

S: Yes! So, guys~ Please stay tune for our podcast, and see you next time! Bye bye!

L: See you! Bye!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode

S: Hey! Lucia. 

L: Hello! Sunny. 

S: How are you? I haven’t seen you for a while. 

L: Pretty good. We haven't seen each other for 

about two months. How’s your vacation? It 

feels like you've put on some weight 

hahaha...... 

S: Yeah, I know hahaha. I feasted on tons of 

great food back home! 

L: Sounds great! So what did you eat? 

S: Em......I had Hot pot, barbecue, Dim sum, 

grilled fish... that’s so many, I can’t even name 

them all. 

L: Wow！It sounds mouth-watering! So Sunny, 

what is your favorite one? 

S: That must be Hot Pot! It gets me every-time, 

so the first meal I had back in China was hot 

pot. 

L: Mmm~I’m also really enjoy eating hot pot! 

But I always choose tomato soup pot. 

S: Tomato soup pot slap! But for the people in 

my hometown-- the Sichuan province, spicybroth is still the first choice for us, or 

double-flavor hot pot-- half spicy broth, half 

plain broth , because the flavors of the dishes 

we love can only be outstanding in the spicy 

broth. 

L: Ah~I see. Like duck blood cud or duck 

intestine? I usually order these when eating 

spicy broth. 

S: So do I! But my family and I will also add 

tripe, omasum, beef slice roll, shrimp slippery, 

glass noodles... Oh, by the way! You must try 

taro next time. Taro will becomes very tender 

and sticky in the spicy broth, almost falls apart 

in your moth. Plus the mala flavor of spicy 

broth, it's delicious with a capital D! 

L: Wow! Sounds scrumptious, I wanna fly to 

Sichuan for hot pot right ! now! 

S: I know~ But in fact, the most famous hotpot 

is in Chongqing municipality. The main 

seasoning for the base of Chongqing's hot pot 

is chili, pepper, sesame oil, scallions, ginger. 

So the taste is numbingly hot and spicy.Sichuan's hot pot’s base is mainly seasoned 

with red hot pepper and bean-based sauce. 

So Sichuan’s spicy broth is less tingly . 

L: Ah~I see. I have been eating hotpot for so 

many years and I don't even know the 

differences between Sichuan hot pot and 

Chongqing hotpot ! 

S: Yeah~ And do you know what the best 

partner for hotpot is? 

L: Um... let me guess... is it cola or Sprite? 

S: No~It's the ice jelly and ice with rice 

dumpling, which we called Bing-fen and Bing 

Tang-yuan. Have you ever eaten it? 

L: Hmm... I have eaten ice jelly, but I have 

never eaten ice rice dumpling... 

S: I should guess it, ice jelly is more famous 

than ice rice dumpling. Ice jelly has gradually 

developed from the initial appearance of jelly 

topped with brown sugar syrup to desserts 

that can be topped with lots of toppings now. 

It has become visible everywhere, unlike 

before, we can only order it in hotpotrestaurants. 

L: Yes! Nowadays, people can add red beans, 

pearls, taro balls, coconut slices, and more to 

ice cream. Not only that, but we can also 

replace brown sugar syrup with jams like 

passion fruit jam and osmanthus jam. So, 

what's the ice rice dumpling like? 

S: Ice rice dumpling is a large piece of broken 

ice with some small rice dumpling. Then add 

brown sugar syrup and fermented glutinous 

rice soup on the top. Stir them together 

thoroughly while eating, it's such a cool piece 

comes in handy when the broth is too spicy for 

you . It’s precisely because of Chongqing hot 

pot's pungent and spicy, it is necessary to 

offer this kind of refreshing thing. 

L: Well! Then I must go to Chongqing for the 

authentic Chongqing spicy broth next time! 

S: You bet! But I must remind you that when 

ordering the base, mildly spicy is enough , 

otherwise your stomach will suffer for a week! 

L: Hahahaha, okay. Thanks for reminding!Actually, I also saw a hot pot restaurant near 

the school. Have you tried it before? How’s it 

compared to Sichuan’s? 

S: You can’t compare them, they’re apples 

and oranges! Welcome to visit Sichuan or 

Chongqing for the authentic hot pot in the 

future! 

L: That’s for sure! And your treat, right? 

Hahahaha 

S: Of course! After eating hot pot, we can also 

go to visit the Chengdu panda base. I used to 

lie to my foreign friends that‘Every family in 

Chengdu own a panda, hahahaha. ’ 

L: hahahaha. You're such a liar hahahaha. 

S: Sorry, my friends. But after talking about 

hot pot for so long, I kind of missed chengdu 

again... 

L: yeah...I feel homesick too . 

S: Do you have any special cuisine that you 

wanna recommend for us in your hometown? 

L: Of course I have. But let's leave it for the 

next time!S: I am super looking forward to the next blog 

sharing. And our sharing today is ending on a 

positive note, can’t wait to see you next time! 

L: See you next time! Goodbye! 

S: Bye bye!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode