It was a shining autumn day as Zhu Yinfeng, private chef to Hangzhou restaurateur Dai Jianjun, and I walked out into the fields of an organic farm in southern Zhejiang province. A few puffs of white clouds floated in an azure sky. Birds trilled against a background hum of insects. We walked among the neat rows of vegetables, Zhu pulling up a few loose heads of bok choy and laying them in his basket.
那是一个明媚的秋日，杭州的餐厅老板戴建军的私家厨师朱引锋，和我一起步入一个位于浙江省南部的有机农场的田里。湛蓝的天上飘着几缕白云，虫鸣映衬着鸟啭。我们走在一排排齐整蔬菜间，朱引锋拔出几棵散开的小白菜放进他的篮子。
您已阅读3%（508字），剩余97%（15188字）包含更多重要信息，订阅以继续探索完整内容，并享受更多专属服务。