四 川泡菜 (sichuan pickles) They fermented for a week, then we ate them. They were actually a little immature, so I'll shoot for two weeks next time.
Silvia dancing at D-22.
绿豆粥。(mung bean porridge) This horrid looking puce liquid is actually an incredibly delicious and healthy Chinese breakfast.
How toBoil 1 part unhusked, whole mung beans in about 8 parts water for a minute or so then let sit, covered for an hour. Then, reboil. Add a sizable chunk of natural rock sugar and continue to simmer until the beans have broken up in the broth. (About 45 minutes) Remove and set aside most of the beans with a slotted spoon. (You could also use a colander.) Each bowl should be mostly broth with some beans thrown in. The resulting beverage will be sweet and rich with a distinctive taste. (No need for a spoon!) Really healthy; Chinese even make this into ice cream.
This lady was in all-black, included round black frame glasses. Her shoes were non-nondescript, scuffed men's shoes in the smallest size imaginable.