【二米炊烟】Dragon Boat Festival Food 一株雪菜的源起，是跨越2000年時空的美味傳奇

I pickled Xue Cai and Meigan Cai in the spring. The method is not particularly complicated to make preserved vegetables (steamed three times and dried three time). Traditional delicacies are just like this, everything depends on time.
Life goes leisurely, then summer is coming, bamboo shoots are growing, and the Dragon Boat Festival is here now.
Everything is just right: Zongzi (Rice dumpling) with Meigan Cai and fresh meat, bamboo shoots, and Xue Cai, which are all eaten in one go.

春天里醃了雪菜和梅乾菜
做法其實也不算特別複雜（三蒸三曬）
傳統的美味就是這樣，一切都要交給時間
日子就是這樣不慌不忙的過著
轉眼就入夏，竹筍長了出來，端午節也到了

#Chinesefood