The host of this documentary chose rice very well. He has liked Chinese food since he was a child, is interested in the "old craftsmanship" of traditional Chinese food, and is also very familiar with Western food, and can make very successful Western food. . In each episode, the host Da Mi visits two grandmothers in different villages in China, and learns from them the production method of a traditional food and old craft, and adds Western elements to increase the visibility.

The most touching thing about this documentary is the warm people and stories behind the food. Rice is particularly good at chatting with grandmothers, and the grandmothers are also very happy to teach their old skills to this "foreign apprentice".

Through this documentary, the audience can feel Da Mi’s reluctance to let go of this childhood memory. The audience has experienced this emotion, so it is easy to resonate with him.

I think the most exciting thing is the first episode of the documentary. Rice chartered a car from Jinhua, Zhejiang, and headed to Panzhoujia Village, a hundred kilometers to the north. People in this village can make noodles more than 200 meters long from two pounds of flour. This story is very interesting.