三个兔

Sweets

Taiyaki - A Hingan festival staple with a light, slightly crispy batter wrapped around a gooey filling. Available with kuri (sweetened chestnut paste), persimmon or rolanberry jam, chocolate, kuromitsu (brown sugar syrup), or adzuki fillings. With an optional add-ins of sweetened condensed milk or maple sugar candy pieces. Available in the shapes of a loafing chibi rabbit, or a curled chibi coeurl. Served in waxed paper.Douhua A sweet pudding made from soft, velvety whipped tofu. Topped with a choice of ginger syrup, plum syrup, or rolanberry syrup.Mahua A slightly sweetened wheat dough twist fried and dusted in sugar. Offerings include honey glazed, sugarless, and cinnamon-sugar.Tanghulu Fruits that are skewered and dipped in a sugar syrup and left to harden. Three fruits on a skewer. Choose from slightly sour rolanberry, cherry, mandarin oranges, plum, and kiwi.Preserved Fruit - Fresh from the Valley come a variety of chilled, fruity offerings from the late autumn harvest. Choose from plums, peaches, and pears carefully preserved and kept in lined, waxed paper bags.Hard Candies* - An Eorzean classic, and beloved the world over. Hard boiled sweets in flavors of cherry, rolanberry, lemon, ginger, and green tea. Available in seven onze or one ponze packages, of a single type or variety sampler.

Savories

Roujiamo - A yeasted wheat flour baijimo filled with long stewed meats. Aromatic braised mutton, spicy braised dzo haunch, and sweet-sour dzo haunch are all available. Pickled radish, pickled mustard, and peppers sweet or spicy are also available as an addition.Shaobing - A baked, stuffed flatbread of a yeasted flour dough. The exterior is crispy and decorated with roasted sesame seeds, the inside flaky and rich. Available fillings are spicy braised dzo shoulder, spiced lamb shoulder (warming), thick black sesame paste (sweet), and mushroom.Shaokao - A marinated protein of your choosing perched on a bamboo skewer or two, then grilled over fine Doman charcoal until it's perfectly cooked. Proteins are firm tofu, dzo, and mutton. Sauces are spicy mala, sweet-and-savory, and sour-sweet.

Mutton Soup (Yangrou Paomo) - A dish from the Fanged Crescent with strong influence of the Steppe nearby. A fragrant meat stock with ginger, spices, and onions; chunks of slow-cooked mutton, and finished with simple wheat biscuits. Break off a piece, dip it in the soup, and eat before it dissolves!Stuff Over Rice - A build-as-you-want offering perfect for longer festivals and colder days! Choose a protein from dzo, tofu, or chicken, add in vegetables of your choice from thin-sliced bamboo, Doman eggplant, cabbage, and/or radish. Pick your flavor profile - spicy, sweet, or savory. Mushrooms available upon request as addition or primary. Served over steamed medium-grain rice.

Masala Chai - A blend of tea with cinnamon, cardamom, star anise, black pepper and grains of paradise, ginger. Served hot with milk and a drizzling of honey, perfect for warming the heart and soul on a cold or rainy day!Lassi - A staple of the hot seasons in Thavnair, this is a thick, chilled beverage of yogurt, spices, and fruit perfect for the sweltering days. Available in mango, mint, coconut, and cardamom primary flavors.

Mugicha - Simple barley tea, brewed from roasted and toasted barley grain. Roasted sweetness, and a deep, pleasing flavor. Perfect for hot summer days and muggy nights alike. Served chilled.Fresh Sparkling Juice - Freshly squeezed cherry, peach, plum, or orange juice made fizzy with the inclusion of Air aether, and mixed with a sweet fragrant syrup. Syrups are rolanberry, kuromitsu, basil, and green tea. Served chilled or at air-temperature. Includes free mini-umbrella!

茶 - Tea

The Valley of the Peony River in the Fanged Crescent was renowned for the quality of tea from its many estates, both in the Low and High Valleys. Despite the desolation of the Garlean occupation, some trees have survived in the now-renewed gardens, and the faithful of the local shrines kept well-hidden the most ancient of the land's wild trees.Teas are available by the cup to-go or for purchase dry. All proceeds from purchase of tea will be used to purchase more tea, and any excess returned to the valley tea concern. Tea is given in a disposable lidded cup with leaves, so you can simply add more hot water through the festival and enjoy more than one cup!

Thanks to sales and a generous donation, the Valley's charcoal burners and craftsmen have been able to begin full repairs to their kilns and ovens. Please look forward to new teas and (possibly) tea-wares! -ᚨᚱᚹᛖᛞ

白 Bai Cha - White Tea

Weeping River - A tea between two and three years in age, from trees nearer the Peony River itself in the Low Valley. A more astringent flavor profile with less sweetness to the tongue, and a deeper element of tannins. Loose leaf shoumei style.Blossoming Spring Dew - A yabao style tea harvested before even other bud teas, drawn from the High Rise estates near the mouth to the Upper Valley. Expect these to be sweet and floral, with a light element of woodsy spice. Sold by the half-onze.Phoenix Rest - The members of the Honoshiro family main branch plant a tea tree on their fourth nameday. This tea is freshly withered and dried, and will not be more than two years in age. Expect it to be sweet and mild, with a soft note of toasted fruit more expected from a High Valley hong cha.Silver Feather - 5 years' aged or more, pressed leaf shoumei style tea. Strong notes of honey, fields of fresh barley in high summer sunlight, and a cooling-to-the-tongue finish that is close to mintlike. The liquor color is a flawless gold when brewed. Sold in two-onze cakes. Grown by the Honoshiro Estate.

Tea Pets

A component of Doman tea culture, tea pets are small ceramic (usually) animals who share the first steep of fresh leaves (the wash). They will soak up some of the liquid, and over time develop a rich patina from the tannins of the tea. As the Valley's kilns and craftsmen are able to begin making their wares again, they have set their apprentices the solemn task of fashioning the small fellows!Adopt today! Share a drink!Available pets include a chubby sheep, coiled snake, a polite fox, and a very lost tiger. Each is slightly below palm-sized for the average adult hyur.

红 Hong Cha - Red Tea

Honey Well - 1 year aged. A rich, fruity flavor with soft notes of honey and a light underlying minerality from the stones and soil around the mountainside trees. The liquor color is vivid red, with a golden hint when held to light. The finish is rich, rather than dry. Sold loose in two onze or one ponze increments. Grown by the Sou estate.Iron Oak - 2 year aged. A more mineral-forward tea from the lower Sou Estate, with a color so dark it borders on true crimson under the light. Its flavors lean more towards a lightly tannic, wood-scented experience, with a faint edge of honey sweetness still.Scarlet Cloud - A smoked tea from the Upper Valley, expect a balance of sweetness, notes of dried fruit, and a delicate smoke from Upper Valley pine and cedar wood. Modeled after the classic lapsang souchong of the wider Yanxian region.Scarlet Raindrop - The unsmoked pair to the Morning Cloud tea, both grown in the Upper Valley. This is a very sweet hong cha, with a flavor profile bursting with notes of dried fruits and honeyed melon. Excellent paired with a less sweetened snack.

绿 Lu Cha - Green Tea

Peony Feather Green Tea - Fresh-picked and kill-greened to prevent further aging at the start of the year's season. The flavor is lightly grassy and clean, with a slight note of wheat in summer sun. This is drawn from the remaining tea trees in the Honoshiro estate.Flowering Dragon Well - A local take on one of Yanxia's most renowned teas, with the leaves flat and straight. Pan roasted after being kill-greened, these leaves give a sweet, light liquor of pale gold with a faint hint of roasting chestnuts. Produced by the Sou Estate.

Taiyaki - A Hingan festival staple with a light, slightly crispy batter wrapped around a gooey filling. Available with kuri (sweetened chestnut paste), persimmon or rolanberry jam, chocolate, kuromitsu (brown sugar syrup), or adzuki fillings. With an optional add-ins of sweetened condensed milk or maple sugar candy pieces. Available in the shapes of a loafing chibi rabbit, or a curled chibi coeurl. Served in waxed paper.Pumpkin Chai Bread - Less bread of a traditional type and rather cake-like, this small loaf has a fluffy texture with just the right amount of moisture. The chai flavor is pronounced just enough to mellow out the sweetness of the fresh pumpkin. For brightness, loaves have either dried cranberries or chocolate chips added. Additional medicinal herbs also accompany the bread, their flavors balanced well to the sweet cozy treat. It tastes like a hug and is designed to aid aetheric recovery.Ginger Spiced Rum Cookie - Spicy as it sounds, this little chewy treat has a heart of savoury sweetness. Warm and bright like an inner hearth, the cookies incorporate additional medicinal herbs to lessen pain and inflammation. There is enough rum to carry the taste, but not cause intoxication.

Shaobing - A baked, stuffed flatbread of a yeasted flour dough. The exterior is crispy and decorated with roasted sesame seeds, the inside flaky and rich. Available fillings are spicy braised dzo shoulder, spiced lamb shoulder (warming), thick black sesame paste (sweet), and mushroom.Shaokao - A marinated protein of your choosing perched on a bamboo skewer or two, then grilled over fine Doman charcoal until it's perfectly cooked. Proteins are firm tofu, dzo, and mutton. Sauces are spicy mala, sweet-and-savory, and sour-sweet.Fresh Sparkling Juice - Freshly squeezed cherry, peach, plum, or orange juice made fizzy with the inclusion of Air aether, and mixed with a sweet fragrant syrup. Syrups are rolanberry, kuromitsu, basil, and green tea. Served chilled or at air-temperature. Includes free mini-umbrella!

🌶️Red Tide Curry is a bowl of long-grain basmati rice cooked to slight crisping with a dash of black cumin seed. Over that you will find a generous serving of fish curry in a sweet, spicy, and lightly sour sauce that melds nicely to the flavors of the rice. The sour notes are from tamarind, the sweet from coconut, and the spice from peppers. The dish originates in Thavnair!🌶️Spicy Fishing Dofu - A twist on western Doman bean curd. A small bowl of spicy, lightly savory and sour sauce fortified with fried-crisp knife-minced dzo, with dense Doman tofu held within. Topped with fresh spring onion greens, and served with a decorative skewer to fish for the contents!Cold Noodle Bowl (Liangpi) - A classic from western Doma, these chilled wheat flour noodles are served in an equally chilled bowl. Served with a fragrant, spicy red oil, and pickled mustard greens, radish, and/or bamboo sprouts. Additional sauces or toppings may be asked after.Mochi Ice Cream - A thin shell of mochi dough, dusted to keep it from sticking, filled with homemade (stallmade?) ice-cream. Available in green tea, rolanberry, and peach flavors.Ancient Leaf Green - Freshly picked from the thousand-year trees still surviving in the mountains around the valley. A floral, fragrant flavor bursting with a deep, complex minerality that is unfamiliar to younger trees. Sold in one-onze allotments. Produced by the remaining faithful of the Peony Valley Shrines.Tsukimi Dango - A treat for Tsukimi. These small, round, white dumplings are made from rice flour and stacked in a pyramid as an offering to the moon. They are somewhat chewier than their skewered brethren. Served with a side of kuri paste, rolanberry jam, or persimmon jam. Served on a small plate.

Steamed Sweet Popotoes - Fresh steamed after being ordered, these treats have a velvet-like texture and wonderfully sweet flavor. Served with your choice of butter or a dusting of cinnamon with a drizzle of honey.Harvest Moon Mochi - A vividly orange mochi filled with a core of persimmon jam, plum jam, or sweet white bean paste.Sweet Maple Candies - The incarnation of autumn and a physical manifestation of the concept 'sweet'. Cast into the shape of tree leaves, these pale sugar candies are made of pure, solidified sugar syrup sourced from trees in the Valley. Sold in threes, each the size of a small child's palm. Please share with friends!