Zhanggang Village.
Cui Qishan sat in front of a bonfire, grinning as he roasted the fire, casually flipping the ribs on the flames, sprinkling some salt, taking a sip of beer, utterly at ease.
Having stayed in a place for a long time, one would gradually adapt. Zhanggang Village indeed was a poor area—so much so that the temperature was even 10 degrees lower than in Beijing—but once you accepted its poverty, you could still find some good things.
For example, the local pork was delicious. Of course, there was no beef or mutton to be had, let alone seafood to buy. You had to invite a butcher over to slaughter the pig, but no matter what, the villagers' home-raised hogs, not just saved for the New Year's feast, were very tasty.