Shangri-La: Tricholoma matsutake

Jiangsu and Zhejiang regions: winter bamboo shoots, braised winter bamboo shoots in oil.

Liuzhou, Guangxi: sour bamboo shoots, soybean sour bamboo shoots and small yellow croaker.

Nuodeng Mountain Area in Dali, Yunnan: Nuodeng salt, blood sausage, ham, lettuce fried ham, ham fried rice.

Hubei Jiayu: stewed ribs with lotus root

Chagan Lake in Jilin: Big fish in the lake, cake in the fish head (Beijing)

Hainan: fried mackerel, fish soup with Chinese sauerkraut, boiled red snail.

The story of staple food

Xiangfen county, Shanxi province: flower buns, flower rolls and oil rolls

Shaanxi Suide: Yellow Steamed Bun (Millet Noodles)

Kuqa, Xinjiang: nang cake

Zhongyuan: steamed bread

Liping, Guizhou: Rice flour and soup powder

Shahe, Guangzhou: rice noodles, dry fried beef river

Shaanxi: xi 'an cold rice noodles

Shaanxi: Chinese hamburger, beef and mutton paomo

Lanzhou: Lamian Noodles?

Guangzhou: Bamboo Tube Noodles, Wonton Noodles

Zhongyuan: Handmade noodles?

Shaanxi:: Qishan noodles with minced meat

Jiaxing: jiaozi meat with brown yolk.

Ningbo: rice cake (japonica rice), fried rice cake with swimming crab.

North: jiaozi, braised noodles (Henan, Shaanxi)?

Enlightenment of transformation

Jian Mu County and Honghe County: Baked Tofu Ball, Shiping County and Old Tofu.

Zhongyuan: gypsum tofu

Inner Mongolia: Xilingol Banner, milk tea, milk tofu, dairy products.

Yunnan Bai nationality: bean curd skin?

Beijing: Mongolian restaurant, roast lamb back.

Zhejiang: Tiantai Mountain, bean products are very important in the vegetarian diet of monks.

Anhui: hairy tofu

China on the Tip of the Tongue and China on the Tip of the Tongue are food documentaries produced by China CCTV, which mainly focus on the diet ecology of China. Through many aspects of China's cooking, we can show the ethical culture brought by food to people's lives in China.

See China's unique ingredients and a series of food-related elements constitute the unique temperament of China cuisine; Understand the delicacy and long history of China's food culture. This film is well-made, and the production of seven episodes takes 13 months. After its first broadcast on CCTV in May, 1965, 438+02 attracted wide attention on the Internet.