In recent years, shared vegetable plots (地块) have been appearing in Shanghai’s suburban districts as more white-collar workers turn to farming to relax and escape the pressures of city life.

Among these individuals     1    (be) Yang Rui, who, on weekends, drives his family from their home in downtown to the All-Happy City,     2     shared ecological farm in Minhang, where he has rented a 20-square-meter vegetable plot for 1,600 yuan per year. The family tends carrots, lettuce and other vegetables they have planted. When they aren’t around during the week,     3    (professional) take over the work and perform whatever chores     4    (need).

This farm has about 200 members, some of     5     even raise chickens and ducks that wander in the fields.

    6    (found) by Chen Yougui in October, the shared farm has an area of 13.33 hectares     7     comes with shared vegetable plots and leisure areas. According to Chen, the monitoring system     8    (cover) the entire farmland allows members to view their vegetables and fields remotely through their phones. The farm also uses technology to ensure that the chickens and ducks raised     9     customers don’t go missing or end up in someone else’s plot — each animal comes with its own QR code.

Chen notes that many of his customers are parents who rent plots     10    (primary) to teach their kids about science and nature and how farming works.

Since 2007, this has been my     1     (eight) trip to Sichuan, totaling up now to about six months spent there. I’ve     2     (final) eaten Chongqing Chicken in Chongqing, which is known as laziji(chicken with peppers). The dish is not particularly “la”, but it is definitely “ma”. In Sichuan nowadays, chefs are likely     3     (use) more green Sichuan peppers than red peppers in this dish, but either will get the job done. The dish features small bits of bone-in chicken with very little meat. Though small bits, it is definitely the way to go. That’s     4     the Chinese enjoy a challenge for the tongue. The most surprising thing is crispy bits of chicken skin     5     (mix) in among the chicken bits, which are extremely     6     (taste). In Chongqing, chefs don’t lend flavor and crispness to the chicken by     7     (dust) it with a mix of cornstarch (玉米淀粉), pepper powder and Sichuan pepper powder before deep-frying. Instead, they leave the chicken naked     8     save all the spice for the finishing stir-fry oil. There’s more oil in this dish. Sometimes the abundance doesn’t really seem necessary, but     9     this case the fried chicken bits need the chili oil bath. The excess(过度)of chilies and oil     10     (make) this a special occasion feast dish!

Rice Cooked in Bamboo Tubes (竹筒) is also called Bamboo Rice. It’s a type of roasted food consisting of rice and some spices (香料),     1     (contain) in a bamboo tube.

Who and where does Bamboo Rice originate from? Originally, this food     2     (make) by minority nationalities living in mountain areas, such as the Dai people in Yunnan,     3     local people still eat Bamboo Rice frequently now. The main materials of Bamboo Rice are rice and meat, which are put     4     a bamboo joint (竹节) with water and baked on a fire. And it is served still in a bamboo tube    5     (sustain) the softness and freshness of the roasted rice. It’s tasty, whether hot    6     cold.

There are     7     (typical) two kinds of Rice Cooked in Bamboo Tubes, one of which     8     (be) Rice Cooked in Fragrant (芳香的) Bamboo Tubes. A fragrant bamboo tube is usually the size of a wine cup, and the rice usually has     9     unique flavor. Besides, the tube can have a length of 40centimeters. It’s the best     10     (choose) to make Bamboo Rice.