Bad news, good news.
The bad news: work starts tomorrow.
Here's the good news: please drink Tosa dried radish soup.
Walk into Husa Township, Longchuan County.
New Year's bells and festive spirits are ringing.
A tranquil picture of farming culture is also slowly unfolding.
At the reunion dinner on Chinese New Year's Eve, among the rich dishes of the Achang people in Husa Township, a golden boiled dried radish soup was particularly eye-catching. This dish derived from the traditional production skills of the Achang people has not only been passed down for a long time, but also a childhood memory of the tongue of the Achang people's homecoming wanderers. 
Entering the wax moon and walking into the fields of Husa Village, you will see the white and strong big white radish, like a "little fat pig" with its head held high in the wind, full of the festive atmosphere of the New Year. The farmers pluck out these radishes one by one and take them to the small ditch in the field or the ancient well at the head of the village to be washed, revealing the "skin" as white as jade.
When the turnips are cleaned, the women of the village are busy in groups or alone, their blades quickly brushing the turnips, and the flakes are piled up like cicada wings.
Afterwards, the women lay out these flakes neatly on the shade net, and through the holes in the shade net, the sunlight and breeze gently touch each layer of radish slices, making them slowly become golden and translucent in this natural air drying, like delicate rice paper.
At the New Year's reunion table, boiled dried radish has become an indispensable delicacy for the Husa people. Put a handful of dried radishes, three or two bowls of water, and some pork ribs into the pot, simmer for several hours, and the crystal clear dried boiled radish will jump into the pot, and the aroma of the dried boiled radish will immediately fill the whole room, adding a strong festive atmosphere to the beginning of the New Year.