Qi Yue Er explains why making Mi Shai Pa holds such special meaning for her.

Ye Ru from Inner Mongolia will attempt to make lamb stew for the first time, the very dish her mom used to make.

Ye Ru from Inner Mongolia shows you how to make lamb stew from her hometown.

Xu Qing from Anhui recently changed jobs in order to spend holidays with his mother.

Here you'll find the recipe and instructions for making stewed chicken.

Chinese New Year is almost here. It's time for family and great food.

Zhu Haoran from Hubei speaks about the preparation of traditional food from his hometown.

Zhu Haoran shows you how to make traditional Hubei stew.

Hubei stew is perfect for winters- and homesickness.

For Zhu Luwei, glutinous rice balls in fermented rice wine are one of his fondest memories of his days in his hometown, Ningbo.

Each New Year, Zhu Luwei visits his family, giving them the taste of an authentic Ningbonese Chinese New Year.

Hu Jianming from Ninghai, Ningbo introduces a hometown dish: pork belly stew with dried pufferfish.

The lesson on to make pork belly stew with dried pufferfish continues.

Hu Jianming from Ningbo believes food from one's hometown is like a memory of his or her childhood.

Time for some food!

Time for portraits!

Shiyin gives a tour of where she's staying.

Shiyin introduces a pair of contact lenses she finds work well for Hanfu styling.

Shiyin styles Tuan Shen's hair herself.

What treasures await inside the Mingjing Yaji?

Shiyin checks out more merchandise at the Mingjing Yaji.

Shiyin introduces a few friends during her visit to Mingjing.

Shiyin continues to explore life dressed in Hanfu.

Shiyin sets out to find out why there aren't as many young men that are embracing the Hanfu style.