Quinn From ancient recipes to modern street food
Real taste • Real culture • Real stories We see Facebook as a great platform for interaction. Hence a few forum rules.

We prefer seeing things (and people) look good, and that includes our Wall. No spam or self promotion - We define spam/self promotion as 'advertisements' for goods, products, services, websites, offers, promotions, 'click to win a free iPad' scams etc with no related content. Since we aren't aiming for sainthood, competitors' advertisements would also fall under this category. Spam also includes posting the same comment on all the updates on the Wall. We'll request you multiple times to refrain; repeat violation would mean having to ban you. No copyright infringement-If you do upload something, please ensure that you have the rights for it. No offensive posts- Hateful, racist, sexist, discriminatory, obscene/vulgar or posting in general violation of the laws of the land, is not likely to have a good reaction. Personal attacks, on Quinn personnel, or fellow users will also fall under this. No arguments with moderators or other users. Ok, we're kidding. We're hoping we never have to argue, but if we ever do, let's remain respectful and considerate to each other, while we're at it. Most importantly, please do not break the internet by violating anything here https://www.facebook.com/terms.php
The intent of this policy is definitely not to keep your issues/concerns from being posted. In fact, we would love to hear from you on anything you think might help us serve you better. But let's keep it healthy. This page will be jointly handled by our Marketing and Customer Connect functions. We'll share content on fashion – shows, collections, trends, brand campaigns, both global and Bangladesh. Like every other Brand Page, we'll talk about ourselves too – our products, our website, our campaigns, our offers, our blog, so that you have the context to give us your feedback and thereby help us improve. Though we try to ensure that you always receive the best service from us, sometimes there are rare exceptions. We'll continue to help you resolve the issue, if you ever face one. The account is monitored during business hours on all weekdays. We will acknowledge customer concerns in as close to real time as possible, and start work on resolving the issue. However, since we also have to deal with third party vendors and our own quality adherence systems, our actual Turnaround Time for complete resolution will depend on the nature of the issue. If you'd like to convey your feedback, suggestions or suggest any way in which we can serve you better, do mail us at contact [email protected] See less

09/16/2026

🌿 Documenting a beautiful countryside life — today's meal cooked the traditional firewood way, filling the kitchen with warmth and that unmistakable smoky aroma. Out here, nothing comes without effort: you reap what you sow, and this is what real farming life looks like, day after day, season after season. 🔥

09/15/2026

🌿 Documenting my everyday countryside life — today's harvest comes straight from my own backyard garden, all organic, all grown by hand with no shortcuts. There's something satisfying about cooking with vegetables you watched grow from seed to table. Simple living, real food, and a garden that never stops giving. 🔥

09/14/2026

🌿 Documenting little pieces of countryside life — today's feature is cured pork aged 20 years, a rare taste of patience and tradition passed down through generations. Out here, some things simply can't be rushed; this pork has been waiting decades to reach this moment, and every bite carries that history with it. 🔥

09/14/2026

🌿 Documenting a beautiful countryside life — and wishing all the hardworking mothers out there a very Happy Mother's Day! Today's dish is a simple, home-style meal, made with the same two hands that keep this family going every single day. Behind every good meal is a lot of quiet, dedicated work. 🔥

09/13/2026

🌿 Documenting life — today's feature is traditional smoke-cured pork, hung and slowly smoked the countryside way. This kind of preservation takes real time and patience, a method passed down through generations here. Simple ingredients, an open flame, and plenty of waiting turn into one of the most flavorful dishes on our table. 🔥

09/13/2026

🌿 Documenting my countryside life — today's feature is traditional homemade cured pork, a true taste of home passed down through generations. Out here, nothing comes handed to you; every bit of what's on this table was earned through honest, hardworking hands. That's the real flavor of the countryside — patience, effort, and pride in every bite. 🔥

09/12/2026

🌿 Documenting little pieces of my everyday life — today it's simple braised potatoes, nothing fancy, just comfort food made the way it's always been done here. Some days call for something easy, and this is one of those days: a humble dish, cooked with care, enjoyed slowly at the end of a long day of work. 🔥

09/12/2026

🌿 Documenting life deep in the mountains of Yunnan — today's dish features red-heart potatoes, a local specialty, cooked into a simple home-style meal. Some may look down on a country girl's life, but this is honest, hardworking living, built with these two hands. Out here, every meal tells a story of patience and pride in where I come from. 🔥

09/10/2026

🌿 Documenting life deep in the mountains of Yunnan — today's harvest is fresh new potatoes, dug straight from the soil. Out here, everything comes from hard work and patience, nothing rushed, nothing wasted. You reap what you sow, and it's honest work with your own two hands that builds a good life, season after season. 🔥

09/08/2026

🌿 Documenting my countryside life — today's home-style cooking, made by hand. You reap what you sow; hard work with your own two hands is how you build a good life. 🔥

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