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At the Hangzhou (Hángzhōu, 杭州) food market near West Lake (Xī Hú, 西湖), two food bloggers set out to explore the rich variety of goods, starting with the seafood section, where they marvel at the fresh 虾 (xiā, shrimp), 蟹 (xiè, crab), 扇贝 (shàn bèi, scallops), and 带鱼 (dài yú, hairtail), and discuss the importance of freshness and sustainability when choosing seafood. Moving on to grains, they discover 五谷 (wǔ gǔ, grains) such as 糯米 (nuò mǐ, sticky rice) and 燕麦 (yàn mài, oats), noting their health benefits and culinary uses.
The spice stalls offer sensory delights with 芥末 (jiè mò, mustard), 姜 (jiāng, ginger), and 蒜 (suàn, garlic), essential for adding depth to dishes. They also find 荞麦 (qiáo mài, buckwheat) and 花生 (huā shēng, peanuts) and discuss their versatility in cooking. The bloggers highlight the use of 花生油 (huā shēng yóu, peanut oil) in Chinese cooking for its flavor and high smoking point.
As they explore, they encounter 肉桂 (ròu guì, cinnamon) and 丁香 (dīng xiāng, cloves), spices that evoke the warmth of traditional Chinese dishes. Their attention is then drawn to festival-related foods such as 腊肉 (là ròu, cured meat) and 粽叶 (zòng yè, bamboo leaves for zongzi), which are used during the Dragon Boat Festival. They also notice the colorful 糖葫芦 (táng hú lu, candied haw), a popular snack during the Lunar New Year.
The bloggers also discuss the critical aspects of 食品添加剂 (shí pǐn tiān jiā jì, food additives), 农药残留 (nóng yào cán liú, pesticide residues), and 加工方法 (jiā gōng fāng fǎ, processing methods) to educate their audiences about food safety and the importance of making informed food choices.
