论文部分内容阅读
SITTING down to lunch on a cold winter's day at Chunnixiang Ecological Farm,more than an hour's drive out of Beijing urban area,was a simple affair.The sparsely furnished but warm kitchen was tucked away in a small section of a hothouse,vegetable dishes steaming on a well-worn dining table.The options included kale,brussels sprouts,horse radish and home-made bread with fermented soya paste.