"This is ema datshi, which is just chilli and local cheese baked together," says our host at a farm we visit to experience the local cuisine explains. The house floor is Tetris-like, with deep dishes, heaps of plates and bowls all lined up in the centre, with us on the fringes. He brings us a bubbling cauldron of pumpkin and ginger soup. Even before we finish our bowl, our plates are heaped with numerous other dishes—a cabbage and cheese appetiser, cordyceps mushrooms, beef broth with glass noodles, a chicken curry, turnip leaf dumplings, red rice, and, of course, my favourite ema datshi. The farm rears its cows and chickens and has a small herb garden.