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. ?

Part of the narration of this episode?

China has the most striking natural landscapes, plateaus, mountains, lakes and coastlines in the world. This geographical span is conducive to the formation and preservation of species, and no country has so many potential food raw materials. In order to get this natural gift, people collect, pick up, dig and fish. Through the four seasons, this episode will show the story of man and nature behind food. ?

In Shangri-La, a natural forest of pine trees and oak trees, Zhuo Ma is looking for an elf-like food-Tricholoma matsutake. The preservation period of Tricholoma matsutake is three days. Merchants will finely process Tricholoma matsutake as quickly as possible, so that a Tricholoma matsutake will appear in the Tokyo market after 24 hours. ?

At three o'clock in the morning in the Tricholoma matsutake producing area, Zhuo Ma and his mother set off on their father's motorcycle. Through the village, the mother and daughter will walk into the virgin forest 30 kilometers away. Rain makes all kinds of wild mushrooms grow wildly, but every Tibetan has an eye for identifying Tricholoma matsutake. After the pine mushrooms were unearthed, Zhuo Ma immediately covered the fungus pit with pine needles on the ground. Only in this way can the mycelium not be destroyed. In order to continue the gift of nature, Tibetans carefully abide by the rules of the mountain forest. ?

During the two-month pine mushroom picking season, Zhuo Ma and her mother earned 5,000 yuan, which was a reward for their hard work. ?

Lao Bao is from Zhejiang. In his bamboo forest, Suichang grew the biggest winter bamboo shoots. Winter bamboo shoots are hidden under the soil. From the surface of the bamboo forest, there is nothing. Lao Bao can know the exact location of bamboo shoots only by looking at the color of their leaves, which depends entirely on his rich experience. ?

The preservation of bamboo shoots has always been a big trouble. Bamboo shoot is just a bud, which is the most vigorous part of the whole plant. The clever old abalone has a simple way to protect winter bamboo shoots. Dig loose soil, rebury bamboo shoots and keep them moist. This burial method can keep them fresh for more than two weeks by using nature in situ. ?

Winter bamboo shoots can be found in four major cuisines in China. Chefs like it better, because bamboo shoots are simple in material and easy to absorb the taste of food. Laobao is making a home-cooked bamboo shoot soup with winter bamboo shoots. The protagonist of pickled fresh bamboo shoots should have been spring bamboo shoots, but Laobao used winter bamboo shoots from Suichang, which was 20 times more expensive. Because in Lao Bao's eyes, these are just side dishes in his bamboo forest. ?

In the northern mountainous area of Dali, Yunnan, there are many natural salt wells scattered in the striking red sandstone, which has made the people of Yunnan particularly delicious. Lao Huang and his son built a stove by the tree. The job of the earthen stove is to boil salt every winter. ?

At the winter market in Yunlong county, Lao Huang and his son hurried to the market to choose pork for making ham, and the curing of ham began in the yard of the old house. The curing process of Norden ham is very simple. Old Huang removed the excess pulp, processed it into round ham, sprinkled with white wine for sterilization, and then spread the homemade Norden salt evenly, without using a cone needle, just kneading and pressing to avoid damaging the fiber. ?

Even by modern standards, Nordenjing salt is still the best salt. Although this ancient salt-producing area has stopped producing salt, we still believe that Nuodengjing salt is a precious gift given by nature to the mountain people. ?

Wu Sheng and Mao Rong are brothers. Every September, they come to Jiayu County, Hubei Province to explore a natural delicacy. This plant grows in the mud at the bottom of the lake. The root of the plant dug by Mao Rong is called lotus root, which is a high-yield vegetable in the lake. ?

As professional lotus root diggers, Mao Rong and Wu Sheng go out to dig alone for seven months every year. In the season of picking lotus roots, they rushed from their hometown of Anhui to places with lotus roots. Higher wages make Wu Sheng and Mao Rong willing to do this hard work. People who dig lotus roots like cold weather, not because it is easy to dig lotus roots in cold weather, but because more people buy lotus roots and eat lotus root soup in cold weather, and the price of lotus roots will rise. ?

It takes five months to pick a whole lake of lotus roots. On Zhenhu Lake in Jiayu County, 300 professional lotus root diggers last from sunrise to sunset every day. This scene is staged every year in China, a big province with fresh water lakes. ?

Today, when we have the right to stay away from nature and enjoy delicious food, we should be most grateful to those who make the table delicious through labor and wisdom. ?

In the second episode