Cooking Chinese Food on a Farm Near Zwolle（含中文）

Forewords | 前言

I first met the De Jong family through my Dutch brother, Michiel. Two weeks ago, I cycled from Utrecht to Zwolle on Day 2 of the 🚴PANDA Odyssey 2024 Week 29🚴. Along the way, I sent Michiel some photos of the stunning landscapes I encountered. He quickly mentioned that his friend in Zwolle could host me at their farm if I was interested in visiting. I could even bring my Baijiu bottle along. After concocting a new cocktail, 🍹Happy Ending🍹, with Kevin at The Dublin House in Zwolle, I continued my journey towards a village I had often seen but never had the chance to stay overnight in. I paused briefly to offer a prayer of thanks for this opportunity and felt a surge of excitement about visiting the farm. I wondered, could I spot a Panda-Koe? Would I meet a Dutch melkmeisje dressed in traditional attire and wooden klomps?
我最初是通过我的荷兰兄弟米歇尔认识德容一家的。两周前，在🚴PANDA Odyssey 2024第29周的第二天🚴，我从乌得勒支骑行到兹沃勒。一路上，我不断地将所见的壮丽风景拍照并发送给米歇尔。他很快便提到，如果我有兴趣，他在兹沃勒的朋友可以在他们的农场接待我，我甚至可以带上我的白酒。在兹沃勒的都柏林屋与凯文共同调制了一款新鸡尾酒🍹Happy Ending🍹后，我继续前往一个我常常路过但从未有机会过夜的村庄。我暂停片刻，为这次独特的体验祈祷感恩，对即将访问的农场充满了期待。我在想，我能看到熊猫牛吗？我会不会遇到一个穿着传统服装、木屐的荷兰挤奶女郎呢？

Our conversation began with how I met Michiel and my journey to the Netherlands, followed by discussions about Baijiu, its production process, and then shifted to Lyoeske’s trip to China nearly a decade ago, which inevitably led to discussions about food. After a detailed conversation, we decided to organize a Chinese Culinary Experience Evening on the night before Lyoeske's father, Piet de Jong, was scheduled to preach. Piet worked as a teacher in HS Windersheim, teaching Church history and theology and for students who want to teach children in primary school and he has been a preacher in church, started in Friesland and later around Zwolle for the last 40 years. This event would allow me to cook some Chinese dishes on the farm and attend the local church service with them the following day.
我们的对话始于我如何认识米歇尔以及我前往荷兰的旅程，接着我们讨论了白酒及其生产过程，然后话题转向了约十年前莱奥斯克在中国的旅行，这不可避免地引出了关于食物的讨论。经过详细的交谈后，我们决定在莱奥斯克的父亲皮特·德容预定布道的前一晚举办一次中国美食体验之夜。皮特在HS Windersheim高中担任教师，教授教会历史和神学，为希望在小学教书的学生授课，并且在弗里斯兰和Zwolle附近的教堂担任传道者已有40年之久。这次活动将使我有机会在农场烹饪一些中国菜，并在第二天与他们一同参加当地的教堂礼拜。

Thursday, 24th, 2024: Getting Excited!

This is the first time a Chinese will cook on this farm. It carries some risk. I know my abilities, but the diners are in the dark. It's a gamble. The sole reassuring detail for them is that I bring my own chef knife, which seems quite professional.
这是第一次有中国人在这个农场烹饪。这自带一些风险。我对自己的能力有信心，但对于食客来说，一切都是未知的。这是一场赌博。对他们来说，唯一的安心之处是我带来了自己的厨师刀，这看起来相当专业。

Lyoeske sends me a WhatsApp:

Good morning Hans, how is your energy this week, still up for your goals this weekend? Because of the rain tomorrow and a bit on Saturday we think of putting on the giant flextent we have. To make a nice dry table to eat outside.
早安，汉斯，这周你的精力如何？周末的目标还在继续吗？由于明天将会下雨，周六也略有雨意，我们考虑搭建我们的巨型弹性帐篷。这样可以在户外有一个干爽的餐桌，便于用餐。

I replied:

I am for sure. I was cycling from Schoonhoven to Veenendaal. Let me get you the ingredients list soon. 当然可以。我刚从斯霍恩霍芬骑行到维嫩达尔。我很快会给你准备好所需的食材清单。
4 dishes and pilaf rice 四道菜及抓饭：
1. Pork Ribs 1 kg 猪排 - 1公斤
2. eggs 8 Stu 鸡蛋 - 8个
3. tomato 4 Stu (Medium-large) 番茄（中至大）- 4个
4. beef 1 kg 牛肉 - 1公斤
5. kool 1 stu 卷心菜 - 1个
6. coriander 100g 香菜 - 100克
7. ginger 100g 姜 - 100克
8. spring onions 100g 葱 - 100克
9. ⁠garlic 5 stu 大蒜 - 5个
10. lam 600g 羊肉 - 600克
11. yellowish/orange color carrots 🥕 2 stu 黄色/橙色胡萝卜 - 2个
12. any rijst 1kg 任意大米 - 1公斤
13. big chicken legs 6 stu 大鸡腿 - 6个
14. potato 1 kg 土豆 - 1公斤
15. red paprika 1 红甜椒 - 1个

Then Lyoeske sends me a photo of the poles of the tent.

Friday, 25th, 2024: Preparation

There was no Asian market near Zwolle (Lyoeske later points out that there is an Asian Super Market in Zwolle, it is called: Thien Hang Asian Supermarket), and Lyoeske did not know too much about the Chinese spices. So, I prepared them myself. First, the knives were sharpened. I refilled all the spice boxes, checked which were low, and listed what needed buying. All this was done before leaving. I took the train from Utrecht to Bijlmer Arena, my foldable bike alongside me, to meet Michiel. Together, we shopped at Amazing Oriental and HANOS near Duivendrecht Station. Afterwards, we returned to Amstelveen. The new sauce bottles were lighter and sturdier than the old glass ones, which were heavy and broke easily. 兹沃勒附近没有亚洲市场(Lyoeske阅读本文后指出，在Zwolle的确有一家亚洲超市，它的名字叫: Thien Hang Asian Supermarket)，莱奥斯克对中国调料也不太熟悉。因此，我自己准备了这些调料。首先，我磨好了刀。我重新装满了所有的调料盒，检查了哪些调料不足，并列出了需要购买的调料清单。这一切都在离开前完成。我从乌得勒支乘火车到比尔默竞技场，带着我的折叠自行车，去见米歇尔。我们一起在杜芬德雷希特站附近的Amazing Oriental和HANOS购物。之后，我们回到了阿姆斯特芬。新的酱油瓶比旧的玻璃瓶轻便且坚固，不像玻璃瓶那样沉重易碎。

Everything was ready, but still, hard to get to sleep. I didn't know who would come, and what was their food preference. For everyone involved, it's like opening a mystery box: they don't know what dish I'm preparing, and knowing the name of the dish doesn't help; I don't know what they like to eat, I can only cook based on faith and what I know about the Dutch. 一切都准备就绪，但仍难以入眠。我不知道会来谁，也不知道他们的食物偏好如何。对每个参与者来说，这就像是打开一个神秘的盒子：他们不知道我准备的是什么菜，仅知道菜名也无济于事；我不知道他们喜欢吃什么，只能根据信仰和我对荷兰人的了解来烹饪。

Saturday, 26th, 2024: Good Food and Drink Bring People Together

Michiel, Linda, Anna, and I set out at 12:30 and reached Lyoeske’s garden by 14:50. The total distance was about 130km. The big tent and dinner tables were ready, but the plates and kitchen were empty. It was time to start preparations to ensure dinner could be served at 18:30. 米歇尔、琳达、安娜和我12点半出发，14点50分到达莱奥斯克的花园。总里程约130公里。大帐篷和餐桌已经准备好，但是盘子和厨房还是空的。是时候开始准备了，以确保晚餐能在18点30分准时供应。

Preparing the Dishes | 做饭

I start with the meat, cutting it to the necessary shapes, sizes, and thicknesses, marinating each according to its needs. Then I move on to the vegetables and spices, chopping them into varied sizes to ensure uniform cooking, complete flavor absorption, and release. This detailed preparation ensures the dishes are not only visually appealing but also aromatic and flavorful. (Out of respect for some readers, I've decided not to include a picture of the cut meat here, although I believe I did a great job. The meat cubes were uniformly sized with slight variations, and the slices were evenly thick to ensure consistent cooking for unified A DENTE.)
我从处理肉类开始，根据需要将肉切成所需的形状、大小和厚度，并进行适当的腌制。然后我处理蔬菜和香料，将它们切成不同的大小，以确保烹饪均匀、完全吸收风味并释放香气。这种详细的准备工作确保菜肴不仅外观吸引人，而且香气四溢、味道丰富。（出于对某些读者的尊重，我决定不在这里放置切好的肉的图片，尽管我相信我做得很好。肉块大小统一，只有轻微的差异，而且切片厚度均匀，以确保烹饪的一致性，达到统一的嚼劲。）

Coordinating the preparation of multiple dishes is essential: deciding which meats or vegetables to blanch, the order of cooking, and the use of the broth from the boiled meats and vegetables.
协调多道菜的准备工作至关重要：决定哪些肉类或蔬菜需要焯水，烹饪的顺序，以及如何利用煮肉和蔬菜后的高汤。

Cooking is an art requiring precision and commitment, much like managing several tasks on an Apple MacBook Pro with an M3 chip. Mastery, however, is achieved through relentless practice.
烹饪是一门需要精确和承诺的艺术，就像在配备M3芯片的Apple MacBook Pro上管理多个任务一样。然而，精通是通过不懈的练习而实现的。

Cooking at the farm means access to the freshest ingredients, with the journey from soil to plate remarkably short. Many of the vegetables come directly from the garden or nearby fields.
在农场烹饪意味着可以使用最新鲜的食材，从土地到餐盘的旅程异常短暂。许多蔬菜直接来自花园或附近的田野。

As I prepare, hosts and guests often offer to help, but I relish the solitary rhythm of cooking. Music plays from the stereo—a mix of AC/DC and Bob Marley—setting the pace in the background.
当我准备时，主人和客人经常提出帮忙，但我享受独自烹饪的节奏。音乐从音响系统播放——AC/DC和Bob Marley的混合音乐——在背景中设定节奏。

Introduction to the Dishes | 介绍菜品

4 Dishes and 1 Specially Prepared Rice

1. 🐷 Sweet and Sour Pork Ribs (糖醋排骨): Sweet and Sour Pork Ribs are a classic Chinese dish featuring pork ribs that are first marinated, then deep-fried until crispy, and finally coated in a glistening sweet and sour sauce. The sauce is a perfect blend of sugar, vinegar, and various seasonings, creating a delightful contrast of flavors that’s both tangy and sweet.
   🐷 糖醋排骨：糖醋排骨乃是中华厨艺中的经典佳肴，先将排骨腌制，随后油炸至酥脆，最后裹上一层闪亮的糖醋酱。这酱汁融合了糖、醋与诸多调味料，营造出酸甜交加的味觉对比，令人回味无穷。
2. 🐔 Big Plate Chicken (新疆大盘鸡): Originating from Xinjiang, Big Plate Chicken is a hearty, spicy dish made with chunks of chicken cooked with potatoes, bell peppers, onions, and sometimes noodles. The chicken is stewed in a flavorful sauce with bold spices, including star anise and Sichuan peppercorns, offering a robust and satisfying meal that’s perfect for sharing.
   🐔 新疆大盘鸡：源于新疆的大盘鸡，是一道丰盛而辛辣的菜肴，主料为鸡块，佐以土豆、甜椒、洋葱，有时还搭配面条。鸡肉在浓郁的调味汁中炖煮，其中加入大料和花椒等独具风味的香料，是一道适合多人共享的饱满佳肴。
3. 🥚 Stir-Fried Tomatoes and Eggs (西红柿炒鸡蛋): This simple yet beloved dish combines juicy, ripe tomatoes stir-fried with fluffy scrambled eggs. It is a staple in Chinese households, cherished for its comforting flavors and quick preparation. Lightly seasoned, usually just with salt and a touch of sugar, it pairs beautifully with rice.
   🥚 西红柿炒鸡蛋：这道简单却广受喜爱的家常菜，将多汁的成熟西红柿与松软的炒鸡蛋相结合。它是中国家庭的餐桌常客，以其慰藉人心的味道和快捷的制作过程受到珍爱。通常只用少许盐和糖略加调味，与米饭搭配尤为美味。
4. 🐂 Sichuan Boiled Beef (四川水煮肉片): A fiery and bold dish from Sichuan cuisine, this dish consists of thinly sliced beef that is poached in a water-based broth infused with an abundance of spices and seasonings. The beef is then served in a complex, chili oil-laden sauce that features Sichuan peppercorns, resulting in a numbingly spicy and aromatic experience.
   🐂 四川水煮肉片：这道源自四川的激辣而大胆的菜肴，由薄切的牛肉片在充满各种香料和调料的水基汤中煮制而成。肉片最后浸泡在一种复杂的辣椒油酱汁中，其中花椒的使用带来了麻辣香气扑鼻的感受。
5. 🐑 Xinjiang Lamb Pilaf (新疆羊肉手抓饭): This flavorful rice dish hails from Xinjiang and is made with rice, carrots, onions, and tender pieces of lamb cooked together in a single pot. It is seasoned with a blend of spices, including cumin and sometimes saffron, offering a fragrant, savory, and slightly nutty flavor. Traditionally eaten by hand, it’s a staple at gatherings and celebrations.
   🐑 新疆羊肉手抓饭：这道风味独特的米饭菜肴源自新疆，由米饭、胡萝卜、洋葱和嫩羊肉共炖于一锅之中。其中加入了孜然等香料，有时还用到藏红花，呈现出香气扑鼻、味道鲜美而略带坚果风味的特色。传统上用手抓食，是聚会和庆典中的常见美食。

Everyone was very patient waiting for me. As mealtime approached, more and more people came into the kitchen to watch me cook, and I could feel my stomach growling—probably they felt the same. Seeing the dishes lined up on the table made me especially happy, and everyone was looking forward to it. After seating, I invited Piet to lead us in a prayer before the meal, giving thanks for the opportunity to gather in such a way.
大家都非常耐心地等我。随着用餐时间的临近，越来越多的人走进厨房观看我烹饪，我能感觉到自己的肚子在咕噜作响——大概他们也有同样的感觉。看到桌上排列整齐的菜肴，我格外高兴，大家都期待着这一刻。大家就座后，我邀请Piet带领我们做饭前的祷告，感谢有这样的机会聚在一起。

During the meal, there was conversation, laughter, and joy. People at one end of the table ate all the way to where I was; I ate my way from one end to the other, chatting with everyone along the way. The Shuntun Baijiu was finished, then the Pisco, and the gin—when we ran out, we switched to beer. It was truly delightful.
用餐期间，桌上充满了谈话、笑声和欢乐。桌子一端的人一直吃到我的面前；我则从一端吃到另一端，一路上和每个人聊天。先是喝完了顺德白酒，接着是皮斯科酒和杜松子酒——当这些都喝完后，我们换成了啤酒。这真是一次愉快的聚会。

Someone called me the Marco Polo who travels with a bottle of white wine and a chef’s knife on a bicycle—a truly unique image.
有人称我为带着一瓶白酒和一把厨师刀骑自行车旅行的马可波罗——这真是一个独特的形象。

Afterwords

Not like going to restaurants, you know what you are going to get. What you get is expected. A good restaurant is NOT the one offer you the best flavors, but meets your expectations. What I am doing is an adventure with your taste buds.
不像去餐厅，你知道你将会得到什么。你得到的是预期中的。一个好的餐厅并不是提供最佳味道的地方，而是满足你的期望。而我所做的，是与你的味蕾一起的冒险。

Considering that Sichuan cuisine, as one of the richest flavor profiles in Chinese culinary traditions, has historically integrated the best dishes from major cuisines, its versatile flavor combinations can satisfy the taste preferences of anyone on Earth. If anyone thinks that Sichuan cuisine is simply about being "spicy," that is the greatest misunderstanding of it.
鑑於川菜作為中餐味型最為豐富的菜系，在歷史上融合了各大菜系的優秀菜式，其百變的味道組合可以滿足地球上任何人的口味偏好。如果任何人認為川菜就只有一個字：“辣”，那是對川菜最大的誤解。

With every slice, I think of my master, Mr. Wang Zhilong. He taught me that culinary art demands endless variations built on the most fundamental understanding. Besides the “Complete Techniques of Baijiu Brewing,” my suitcase also holds “Cooking (Volume One),” passed down from my master.
每一刀切下去，我都会想到我的师父王治龙先生。因为他曾告诉我，厨艺需要不断地在最基本的理解上进行无限的变化。我的行李箱里，除了《白酒酿造技术工艺技术大全》，还有师父传给我的《烹饪（第一集）》。

Master said | 师父说

True teachings can be given on a single sheet of paper, while falsehoods fill thousands of books. 真传一张纸，假传万卷书。

Every drop of liquor showcases to the world the perfect heritage of the Chen family from Luzhou; 每一滴酒，都在向世人展示泸州陈家班的完美传承；

Every dish demonstrates to the world the Cheng Shengde school in Chengdu’s commitment to both tradition and innovation. 每一盘菜，都在向世人证明成都程胜德师门的传统与创新并重。

Vision | 愿景

At a United Nations conference in Switzerland, I, the only non-lawyer present, joined a discussion on “How to Handle International Disputes.” I asked judges and lawyers from around the world a question: Is the division between right and wrong so clear? Without collaboration, disputes are rare; yet, within cooperation, conflicts often arise from differing advantages used toward common goals. Misalignments bring friction, requiring patience and mutual understanding, not blame. Only the lonely, selfish, and intolerant see the world at fault and themselves as victims. Disputes stem from unmet expectations. The solution is not to sever ties but to deepen understanding and cooperation. My resolution is to encourage partners to dine together more, strengthening bonds.
在瑞士的联合国大会上，我以非律师的身份独自参加了关于“如何处理国际纷争”的讨论。我曾向来自世界各地的法官与律师们提出一个问题：世间的是非真有那么清晰的界限吗？没有合作的人难以争执；而在合作中，纷争往往因各自为了共同目标而利用各自优势不同而起。在事与愿违中，总会生出些许摩擦与争议，这需要耐心和理解去共同寻解，而非相互指责。只有那些孤独自私，不解包容的人，才会将错归于世界，将自己视为受害者。纷争源于未达预期，寻找解决之道，不应是割席断交，而是应当增进了解与合作。我的解决方案，则是建议伙伴们更多地共聚餐桌，增进感情。

Finally, believe or not, the world is cured by something very basic daily:
Food and Drinks.
最终，信不信由你，世界的治愈往往来自日常中最基本的事物：
美食与美酒。

The world places great faith in "experts," yet many experts resemble zombies, persistently pushing on doors that are meant to be pulled, continually applying outdated solutions to problems that remain unresolved. Therefore, there is a need for interdisciplinary individuals to provide fresh perspectives on solving problems. Thus, cuisine and wine may serve as crucial tools in addressing global challenges: eating brings joy, drinking relaxes, and conversations during these times can enhance mutual understanding, reduce cognitive biases, deepen understanding, build trust, foster collaboration, and co-create the future. 世界非常相信“专家”，然而很多专家很像是僵尸一样一直在推明明可以拉开的门，一直用曾经试过的不能解决问题的方式解决一直解决不了的问题。因此，需要有跨专业的人来提供新的解题思路。因此，美食与美酒可能是解决世界上所有问题的重要工具：吃饭的时候会高兴，喝酒的时候会放松，聊天促进彼此认知，消除认知偏差，深化理解，建立信任，促进协作，共创未来。

Among the many politicians in the world, is there any leader who is also a chef or a sommelier? Let us raise our glasses in tribute to Mr. Nietzsche’s Dionysian culture! 世界上有那么多政治人物，有哪一个领导人是厨师或者品酒师吗？举起我们的杯，向尼采先生的酒神文化致敬！