As a gourmet, the wonderful taste sensation of food is certainly something to play with, but where does food come from, there is no doubt that we get all of our food from nature, and before we step into the kitchen and head to the dinner table, let's go back to nature and look at the original gift she gave us.

In this episode, we will take representative individuals, families and communities living in very different geographic environments in China as the main characters, as well as different eating habits and lifestyles due to the vast differences in the natural environment as the backdrop for the story, to show how differently nature has given the Chinese people their food, and how we have harmonized with nature, so as to understand how the traditional way of life has been passed down from generation to generation, and how we have been able to live with it. The story is about the different ways of getting food through the traditional way of life that has been passed down from generation to generation.

Season 1: 2. The Story of Staple Foods

Staple foods are the mainstay of the dinner table and the main source of energy for people. From the natural grains that fed the hungry in ancient times to the sumptuous, mouth-watering delicacies on people's tables today, a colorful and ever-changing world of staple foods is presented before you. This episode focuses on stories about staple foods from different regions, ethnic groups and styles, showing people's pursuit of the appearance and taste of staple foods, their wisdom in handling and processing staple foods, as well as the Chinese people's deep affection for staple foods.

Season 1: 3. Inspiration for Transformation

Curd, tempeh, yellow wine, and kimchi all have one **** in common: they all have a special flavor that is aromatic and rich. This flavor is the result of the contribution of people and microorganisms working hand in hand. This technique is called "fermentation". The old Chinese ancestors used a few pots and jars, along with a keen intuition, to create a new realm of food. In order to reach the realm where food is transformed into gourmet food, it is necessary to overcome obstacles, create conditions, seize opportunities and experience setbacks, so that the greatest wisdom can be inspired by "eating".

Season 1: 4. The Taste of Time

Pickled foods, dried foods dried in the air, as well as pickled and frozen foods are some of the oldest forms of food preservation in China. To this day, the Chinese people still have a fondness for such foods.

This episode covers preservation methods such as bacon, ham, barbecue, salted fish, pickles, kimchi, and preserved vegetables, as well as salted, candied, oil-soaked, air-dried, and frozen foods, to show how they are the basis for a wide variety of Chinese cuisine. Food storage has evolved from the early days of preserving food for convenience and portability to people's constant pursuit of food flavor, and the technology of preservation contains the wisdom of the Chinese people, presenting the life of the Chinese people, and at the same time, "preservation by pickling, fermentation and fermentation" also contains the Chinese people's emotions and cultural images, such as the longing for the hometown, and a certain kind of emotion contained in the heart for a long time, and so on.

The first episode of the series was a very good one.

Season 1:5: Secrets of the Kitchen

Compared to the traditional Western culture of "raw food, fresh food, divided food", Chinese cuisine is more concerned with color, aroma, taste, shape and utensils. In the pursuit of this series of mood, Chinese chefs are like masters of magic, can be "fire and water" trick to play to the point of pure fire, which is 8,000 years of training. We have also experienced three important leaps in this long process of boiling, steaming and stir-frying, and their **** the same essence is the regulation of the relationship between water and fire, and so far the world knows only one nation of steaming and stir-frying. In this episode, we will showcase the Chinese mastery in the kitchen, mainly through the stories of those who have mastered the art of gastronomy.