Eating is an essential part of tea making.
Breakfast, lunch, afternoon snacks, dinner, and late-night meals -
five meals a day is a common rhythm for tea makers during the production season.

Meals during tea production emphasize satiety and the ability to pair well with rice.
Soy-braised pork belly is one of the most common dishes.
Pork belly is slowly simmered with daikon radish, eggs, and bamboo shoots.
After hours of stewing, the tender pork is served alongside simple mountain vegetables.
As the fat gently melts in the mouth, rich aromas unfold,
making it a nourishing dish that helps restore physical strength quickly.

The most distinctive dish is stir-fried dried shredded radish with eggs.
When white radish is overproduced, it is shredded, sun-dried, and preserved for storage.
Before cooking, the dried radish is soaked to rehydrate.
A generous amount is then mixed thoroughly with eggs
and quickly stir-fried in a hot wok with a pinch of salt.

The texture is firm yet comforting,
resembling the satisfying bite of a thick, soft slice of white bread.
The gentle chewiness of the dried radish strands,
combined with the fragrance of eggs,
creates a deeply comforting flavor that keeps one reaching for another bite.