It is tough to get the best ingredients so that's why Auntie Huang started out early. And without taking any rest, Auntie Huang rushes back to the temple in preparation for the new day.

Shopping for food might seem like an easy task but it actually requires lots of work and knowledge.

One of the most important ingredients in a vegetarian meal is the tofu skin. In order to buy the best tofu skin, the food purchaser Auntie Wang found a factory that is about three hours away from Shanghai.

Making tofu skin is very hard, especially when you have to put your fingers into a pot of boiling soy milk.

It might seem very easy to do, but picking tofu skin requires a lot of skills.

Water is an important ingredient to make the best tofu skin.

Gong De Lin is a vegetarian restaurant that was found by the Jian brothers in Shanghai in 1922.

Over the years, Gong De Lin became a representation of the vegetarian culture in China.

Pine nut Wealthy Fish is a famous dish in Gong De Lin. Not only that it is hard to make, it is also comparable to the famous Shanghai dish of Pine nut Yellow Croaker.

With the development of technology, soy bean fiber is used to make vegetarian food, which enrich the taste and texture of a vegetarian meal.

Not only that it is delicious, the vegetarian meal is also very meaningful.

The story of a different "fuerdai" (literally, "rich second generation" or the children of the nouveau riche): It all started with the popular messaging app, WeChat.

The "different fuerdai" talks about how he started his business of selling cold noodles.

What is Wuyi Rock Tea and where does it come from?

How did the different varieties of teas in the Wuyi Mountain come to be?

What are some of the lesser-known varieties that come from mid-season shrub tea trees?

How do tea producers distinguish between the many varieties of tea produced on Wuyi Mountain?

What are the initial processes of making rock tea?

What is charcoal roasting?

What makes rock tea authentic?

Why was fully-fired charcoal roasting so important?

Not surprisingly, the taste and quality of teas from different areas of the mountain differ greatly.

When is high heat required when roasting teas?

Why should we not choose less expensive or big-brand rock teas?