SHANGHAI -- When award-winning Canadian-Chinese chef DeAille Tam went into the mountains of Yunnan to help pick highly prized matsutake mushrooms, she found more than the terroir -- the flavors imparted by the local environment.
"It was the hardship," she says. "I spent five hours walking and trying to find those mushrooms, with a group of women, all small so they could make their way through low bushes and brambles, up and down through the trenches. That gave me a new appreciation of what comes into a restaurant and left me with a new emotion."
VEAfish_2048x1152.jpg?width=178&fit=cover&gravity=faces&dpr=2&quality=medium&source=nar-cms&format=auto&height=100)
%2520Baby%2520elephant%2520gets%2520a%2520breakfast%2520treat%2520at%2520the%2520Four%2520Seasons%2520Golden%2520Triangle%2520Resort.jpg?width=178&fit=cover&gravity=faces&dpr=2&quality=medium&source=nar-cms&format=auto&height=100)