ABSTRACT
Breakfast consisted of millet gruel with some side dishes to flavor it: in this case flat white seeds, peanuts, small pickles, and tiny red peppers. I gave the peppers a miss after Ashley’s lesson, but the rest of the additions were delicious. The porridge is eaten with a thick china spoon shaped like a small ladle. Buns were also served, rather tasteless, but filling. I felt as stuffed as a bean bun while we were briefed on the localities of Daling.
