From this week, I will write mixed culture things, as some Melbourne locals are gradually joining my wechat subscription no. Englishpassion, I am pretty happy because fans are getting increased. Therefore I would like write all sorts of things for globalization purpose. Unlike previously, I was only catering for DIO friends. Anyway, here is only the first draft, which is easy and simple, the one I put on the wechat would take me a while checking grammar mistakes, sentences and adding photos, music etc.

I am not sure if you guys have been to LongJi Rice Terraced Fields in GuiLin, the view is absolutely stunning. We stayed overnight at the top of the mountain, 1180 meters high, which took us totally 5 hours climbing up as we lost at the middle of the forest by end up went to the wrong direction. Fortunately, a local lady from Yao Nationality guided us and eventually found our hotel.

The bamboo free range chicken and rice impressed me the most. I know, it might be available in some of the restaurants, but ours was very unique. It was totally freshly made, from home raised free range live chicken to the home grown vegetables, rice and bamboo. This is completely impossible in Australia, no matter how much money you are willing to pay. In Australia, I can only buy processed chicken. The taste can’t compete with china ones at all which also including vegetables.

I was surprised that we were at a village of 650 years ago, which excited me a lot, hurried up, I got my camera ready. To start with, one boss lady scaled a live chicken, and then one boss guy began cutting a very long home planted bamboo into small pieces, the big size for chicken, the small size for rice. After that, the guy chopped up the chicken into small pieces, just quickly boiled the chicken in the hot water of the pan, then poured out the water, added the chicken into the big bamboo, and veggies into the small one, which were covered by a piece of Daikon on the top. The fire was on, and the guy constantly added the woods.

While the bamboo chicken and rice were cooked on the open fire, we went to the shop next door; an old lady from Yao Minority was making a traditional craft. After a big bargain, I bought one Yao hand-made custom, which was made of silk in front and silver at the part of the back. It was quite time consuming which took her about a couple of years to complete in her free time.

The old lady was really happy as eventually she sold out her own product to us which included a few scarves.  When I wore the custom walking at PingAn village, everyone looked at me, which made me felt like a movie star.  “Hey, how much did you pay for that?”  They might admire the old lady very much for her excellent business skill. “Are you from PingAn?” the time when I walked to the other village. Hehe, I was one from minority group. So far I kept that custom in my home in Melbourne; it was framed and hung on the wall for decoration. It’s very traditional.

 Finally, the bamboo chicken and rice were ready after a couple of hours.  Yummy, so delicious….I simply can’t figure out what word can be described probably, anyway, you should go there have a try by yourself and let me know.

 I was a bit of regret not staying there one more day just for another bamboo chicken and rice.

I believe it will be more vivid if I add photos later on in my Englishpassion with regarding to the photos of the process how to make Bamboo things, and the custom I bought.