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China on the tip of her tongue Season 1

Director: Chen Xiaoqing

Starring: Li Lihong

Type: documentary

Country of manufacture: Chinese mainland.

Language: Mandarin

Release date: 2012/05-14 (Chinese mainland)

Number of groups: 7

Duration: 50 minutes

Also known as biting China.

China on the Tip of the Tongue is a key project of CCTV, which consists of seven episodes. The theme revolves around China people's pursuit of good food and life, and links China's food ecology with specific characters' stories.

Episode 1: The Gift of Nature

As a gourmet, the delicious food is certainly worth pondering, but where does the food come from? There is no doubt that we get all the food from nature. Before we go into the kitchen and go to the dining table, let's go back to nature and see the original gift she gave us.

This episode will select representative individuals, families and communities living in different geographical environments (such as oceans, grasslands, mountains, basins and lakes) in China as the main characters of the story, and take completely different eating habits and lifestyles brought about by great differences in natural environments (such as drought, humidity, heat and cold) as the background of the story, showing how nature gives food to China people in different ways and how we can live in harmony with nature.

Episode 2: The Story of Staple Food

Staple food is the main food on the table and the main source of energy needed by people. From the natural grains used by people in ancient times to the rich and mouth-watering foods on people's tables today, a colorful and varied world of staple foods is presented to you. This episode focuses on the stories about staple food in different regions, nationalities and styles, showing people's pursuit of the appearance and taste of staple food, the wisdom of staple food processing, and the deep feelings of China people for staple food.

The third episode: the enlightenment of transformation

Fermented bean curd, fermented soybean, yellow rice wine and pickles all have one thing in common, and they all have a special fragrance. This smell is the result of the joint efforts of people and microorganisms. The ancestors of China people, known as "fermentation" technology, created a new food realm with some pots and pans and keen intuition. To achieve the goal of turning food into delicious food, we must overcome obstacles, create conditions, seize opportunities, experience setbacks, and inspire the greatest wisdom from "eating".

Episode 4: The Taste of Time

Pickled food, air-dried dry goods, sauce soaking and freezing are the oldest food preservation methods in China. Today, people in China still like this kind of food.

The delicacies involved in this episode mainly include bacon, ham, barbecue, salted fish (pickled fish), pickles and sauerkraut, as well as different food preservation methods such as pickling, sugar pickling, oil immersion, sun drying, air drying and freezing, so as to show various China delicacies based on the raw materials.

The storage of food has developed from the early preservation of food to the constant pursuit of food taste. Preservation technology contains the wisdom of China people and shows the life of China people. At the same time, "salting, fermenting and keeping fresh" also contains China people's emotional and cultural images, such as yearning for hometown, some long-held inner feelings and so on.

Episode 5: The Secret of the Kitchen

Compared with the traditional western food culture of "eating raw and eating separately", China cuisine pays more attention to color, aroma, taste, shape and container. In the pursuit of this series of artistic conception, all the chefs in China, like magic masters, can play the trick of "attacking with water and fire" to perfection and practice it for 8,000 years. In this long process, we also experienced three important leaps: boiling, steaming and frying. Their common essence is nothing more than the regulation of the relationship between water and fire, and so far only one nation in the world knows how to steam vegetables and stir-fry dishes. This episode will mainly show the unique skills of China people in the kitchen through stories related to people with excellent cooking skills.

Episode 6: Harmony of Five Flavors

China's diet is called "taste", which is the theory of the soul. Different raw materials, different condiments, different modulation techniques and different seasoning masters lead food to a more delicious realm. Salty and fresh, sweet and salty, sweet and sour, sour and hot, spicy, spicy, bitter and delicious ... Every food carefully cooked by China people presents a different taste and temperament. In this programme, we will discuss the different seasonings needed by China people to cook various flavors, show the rich seasoning making technology and decipher the superb seasoning technology of China people. 10 stories, involving four basic cuisines of Sichuan, Shandong, Guangdong and Huaiyang, and representative regional cuisines of Xinjiang and Yunnan, tell the real life of China people and express their true feelings by showing colorful cooking culture.

Episode 7: Our Field

As the last episode, this episode will lead the audience to complete a return-from the dinner table to the earth. Starting from the delicious food on the dining table, we turned our attention to the vast fields producing all kinds of delicious raw materials, explored the sources of delicious food, and how they were cultivated by human beings in various ways, highlighting the ecological and environmental protection agricultural production mode. Only in this way can we provide a vital quality guarantee for delicious food-high quality and cleanliness.

This episode presents the diversity of food, regional differences and agriculture in China, and tells the story of China people adapting and transforming nature for food.