(b)
(i) paragraph 1: "Tree-carpeted mountains rise high in this sleepy Yangtze River district, best known for its crunchy pickled mustard tubers."
(ii) the translation in cn.nytimes.com: "在长江流域这个以脆生生的榨菜闻名的清冷之地有着林木覆盖的群山。
* The "mustard tubers" is not translated.
(iii)
(A) zha cai https://en.wikipedia.org/wiki/Zha_cai
(榨菜 literally "pressed vegetable;" Originating in Sichuan)
Quote: "The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea [qv; English: mustard greens, Chinese: 芥菜], subspecies tatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi.
* Take notice of the "stem, " not tuber. And a photo shows indeed it is the stem. See 榨菜. 互动百科, undated. www.baike.com/wiki/榨菜
(B) 榨菜 https://zh.wikipedia.org/wiki/榨菜
("最早出现于宋代，发祥地大约是当时的涪州 (现重庆市涪陵区）")
(c) I did not think the report was informative. Then I realized there is nothing to talk about, because China did not move nuclear plant here. "Why not" would be an interesting question; this report does not explain; maybe because China still considers why-not as a state secret.