One normally wouldn't call this a farm-to-table experience, but it was. After a walk through a local duck ranch and vegetable farm, we had a home-cooked dinner featuring local Teochew specialties like yu fan (seawater-cooked fish served at room temperature with a Puning bean sauce), meatball soup, and some kind of gingery chicken thing. There were stir-fried vegetables plucked just hours earlier, not to mention those dumplings above, which were covered in a scallion oil of sorts.
But perhaps the most impressive thing of all was the goose, which was done in a local lu marinade and came with two dipping sauces, one based on a clear vinegar, and the other being a murky grey one. The latter was the color of Japanese goma ice cream, so I nearly dismissed it as a sweet dessert until it was pointed out to me that it was a salty goose fat dip. WHOA, that sauce was mind-blowingly good, especially when dripped over rice. Too bad it's not available in bottles at the supermarket.
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