“Blue dye comes from the indigo plant but is even bluer.” Plant the indigo seeds and harvest twice a year, Squash the leaves in a tank of liquid, drain to extract the dye, hand print the cloth and make into clothes! Blue calico dying and batik printing are time-honored crafts handed down through generations. I wonder how many of you still remember them. “青出于蓝,而胜于蓝” 从一颗蓼蓝种子到两次收割, 打靛、起缸、染布、做衣! 蓝印花布 蜡染这些老前辈们的手艺, 不知道还有多少人记得呢! #李子柒#李子柒Liziqi
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From the tail end of spring to the peak of summer,
I've been trying out a different way of preserving fresh fruit.
I used to make old-fashioned popsicles every year.
This year I decided to up my game.
So I made various kinds of delicious, sweet ice cream with berries, egg, and milk.
This recipe is simple and tasty, but there's too much sugar and energy content.
Elders can't eat too much of it. And also you! Put that ice cream down! (hands on waist, serious face)
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Papermaking can be traced back to the early Western Han Dynasty in 2nd century BC, when our ancestors began to produce the most primitive form of paper from hemp netting and bark.
In this highly-industrialized age of mass production, I hope we still have idea how our Chinese ancestors, without any modern machines, invented paper!
手工造纸的起源最早可追溯到公元前2世纪时的西汉初年,那时我们的祖先便开始用麻皮和树皮制成最原始的纸张。在这个已经拥有了大量机械化生产纸张的年代,但愿我们还能知晓祖先们是怎样用一双手,让中国成为了世界上最早发明纸的国家!
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Do you have that sort of zongzi in your hometown?
At that time, before Dragon Boat Festival,
Villagers would go to the mottled bamboo forest to pick up the shells to make zongzi.
The fragrance of bamboo shoots and sweetness of glutinous rice are wrapped together,
with a touch of alkali flavor.
Dip it in sugar,
Or drizzle with hot brown sugar syrup…
I still haven’t outgrown that festive taste.
小时候每到端午,
村里的大人就忙着去斑竹林捡笋壳回来包粽子
笋壳的清甜混合糯米的香软,还有淡淡面碱香
吃的时候蘸一蘸白糖
或淋一勺热热的红糖汁
大概这就是我关于端午最深刻的味蕾回忆吧!
#李子柒#李子柒Liziqi
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李子柒●花开有声 | Soud of blooming flowers: https://is.gd/tyr1ja
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东方非遗传承 | Oriental intangible cultural heritage : https://is.gd/atatyo
传统工艺 | Traditional handicraft: https://is.gd/FPl4df
Spring 春之卷:https://is.gd/EBwo2n
Summer 夏之卷:https://is.gd/i1jJ46
Autumn 秋之卷:https://is.gd/YBVeL2
Winter 冬之卷:https://is.gd/3JqW8D
#LýTửThất #李子柒 #liziqi
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#李子柒柿子#李子柒#Liziqi #ChineseCuisine #ChineseFood
去年霜降之后整了一缸柿子醋,
直到今年初雪才吃得。
大冷天的围着火炉子吃着新捂的柿饼、
烤点小肠蘸点醋就着热腾腾的鱼汤
这才是属于冬天的幸福啊…
愿这一串串的红柿子送走即将过去的2020年,
带来新一年所有的你们万柿如意,好柿连连❤️
After Frost's Descent last year, I made a jar of persimmon vinegar, and
have been waiting till the first snow this year when it’s ready to be served.
With frigid chill outside, we nestle around the fireplace, eat newly dried persimmons,
And dip the grilled isaws in the vinegar to go with hot fish soup--
Such a luxury of winter…
May the red, red persimmons see the old year out,
And bring all of you a happy, prosperous new year!
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Spring 春之卷:https://is.gd/EBwo2n
Summer 夏之卷:https://is.gd/i1jJ46
Autumn 秋之卷:https://is.gd/YBVeL2
Winter 冬之卷:https://is.gd/3JqW8D
#李子柒#liziqi#李子柒柿子
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一颗小豌豆、发芽长叶吃豌豆尖。
开花后吃嫩豆角、嫩豌豆
最后收获一大把豌豆子拿来炖肉吃!
作物从种子到种子的轮回是生命延续最快见证
话说豌豆凉粉 香酥豌豆 豌杂面 豌豆黄 蹄花汤
你最Pick哪一个“小豌豆”?
Did n’t you guys promise to give me a better title for “the next video”?
It all starts with a teeny tiny pea.
When it sprouts and comes into leaf, eat the pea shoots.
After flowering, eat tender beans and tender peas.
Finally, we get a plentiful of peas to stew with meat!
From seed to seed, a cycle exhibiting how life is renewed.
BTW, pea jelly, pea crisps, noodles with minced pork and peas, pea flour cakes, pig’s trotter and pea soup.
Which is your “cup of pea”?
#李子柒#李子柒Liziqi
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We called wild jujube “Biti guo” when we were younger. At the season when jujube get ripe and fall to the ground, running to the backyard to collect it is the first thing we do when we got up.Probably because not too many choices are left for snacks, nothing is better than these sweet and sour wile jujube at that time.Now? People getting in a better and better condition, so the wild jujube tastes too sour, so I just add some sugar to make wild jujube cake.
小时候我们管这玩意儿叫“鼻涕果”。那会儿吧,一到果子落地的时节,起床裤子一提的头件事儿就是奔老屋后捡酸枣吃。估计是那时没什么零食,就觉得这果儿酸酸甜甜的不能再好吃了!现在?呵…条件越好越矫情,觉得酸了,只得加些冰糖粉做成酸枣糕喽~
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It's yet another flowering season for lotus. I found some lotus flowers, leaves, rhizomes, and roots, and made several congenial summer dishes. The rest of the lotus roots were used to make a dessert dedicated to my grandma - lotus powder with sweet osmanthus flowers and nuts. That, coupled with a sip of lotus tea, will make you so happy that you'll sigh about the transience of summer.
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The flower in past year, the person in past year
And the song in past year…
Time flies, one year gone……
I have made the fragrant and sweet lotus wine
Do you have a story to share?
去年那花,去年那人
还有去年那首歌…
弹指刹那,一年了……
我这儿酿的有清香甘甜的荷花酒,
你有故事吗?
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Music in this video
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Song
我好像在哪见过你
Artist
薛之谦
Writers
Michael John Burkett
Licensed to YouTube by
Taihe Music Group (Hong Kong) Limited (on behalf of OBS); UNIAO BRASILEIRA DE EDITORAS DE MUSICA - UBEM, LatinAutorPerf, Touch Music, Wixen Music Publishing, Inc., BMI - Broadcast Music Inc., and 10 Music Rights Societies
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The autumn wind blows,
This time of the year, I will make some Ejiao cake for the winter.
It is sweet and delicious
God knows how good this thing is!
Remember to keep it if you get cold feet and hands