China's classic lines on the tip of the tongue
China on the tip of the tongue is a food documentary broadcast by China CCTV. The film adopts a fragmented editing method, combines and grafts between different regions, and tells the changes of the same ingredient between the north and the south. This documentary creates a real story with taste. The problem discussed from a cultural perspective is not just? Eat? So simple, from traditional labor to food innovation, the hardships of life and the wisdom of generations, China people? Eat? Its inheritance and changes have gradually highlighted its unique Chinese temperament.
Sharing the classic lines of China on the Bite of the Tongue
The gift of nature in the first episode
China has the most dramatic 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 people and nature behind delicious food.
in shangri-la, a natural hybrid forest of pine and oak, Zhuo Ma is looking for an elf-like food? Tricholoma matsutake The fresh-keeping period of Tricholoma matsutake is only two days, and the merchants make exquisite processing of Tricholoma matsutake at the fastest speed, so that a Tricholoma matsutake will appear in the market in Tokyo after 24 hours.
at 3am in the Tricholoma matsutake producing area, Shan Zhen Zhuoma and his mother set off on their father's motorcycle. Through the village, the mother and daughter have to walk into the virgin forest 3 kilometers away. Rain makes all kinds of wild mushrooms grow wildly, but every Tibetan has an eye for identifying matsutake. After the Tricholoma matsutake was 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 natural gift, Tibetans carefully abide by the rules of the mountain forest.
during the two-month matsutake season, Zhuo Ma and her mother earned 5, yuan, which is a reward for their hard work. Lao Bao is a native of Zhejiang. In his bamboo forest, the biggest winter bamboo shoot has grown in Suichang. The winter bamboo shoots are hidden under the soil layer. From the surface of the bamboo forest, there is nothing. Lao Bao only needs to look at the color of the leaves of the bamboo shoots to know the exact position of the bamboo shoots, which depends entirely on his rich experience.
The preservation of bamboo shoots has always been a big trouble. Bamboo shoots are just a bud, which is the most vigorous part of the whole plant. Smart old Bao's method of protecting winter bamboo shoots is very simple. Dig loose soil, rebury bamboo shoots and keep them moist. This way of burying can keep them fresh for more than two weeks by using nature on the spot.
Winter bamboo shoots can be found in the four major cuisines in China. Chefs prefer it because bamboo shoots are simple in material and can easily 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 uses winter bamboo shoots from Suichang, which are 2 times more expensive. Because in Lao Bao's eyes, these are just a side dish in his bamboo forest.
In the mountainous area of northern Dali, Yunnan, there are many natural salt wells scattered among the striking red sandstone, and these salts have made the people in the mountains of Yunnan a special delicacy. Lao Huang and his son built a stove by the tree river stream. The work of the earthen stove every winter is to boil salt.
In the winter market in Yunlong County, Lao Huang and his son rushed to the market to select pork for making ham, and the curing of ham began in the yard of the old house. The curing process of Nuodeng ham is very simple. Lao Huang removes the excess flesh, processes it into a round ham, sprinkles white wine for sterilization, and then spreads the homemade Nuodeng salt evenly, without using a cone needle, just kneading and pressing to avoid damaging the fiber.
Even judging by modern standards, Nuodengjing salt is still the best in salt. Although salt production has stopped in this ancient salt-producing area, we still believe that Nuodengjing salt is a precious gift given by nature to mountain people.
Shengwu and Maorong are brothers. Every September, they come to Jiayu County, Hubei Province to dig a natural delicacy. This plant grows in the deep mud below the lake. The root of the plant dug by Mao Rong is called lotus root, which is a high-yield vegetable in the lake? Lotus root
As professional lotus root diggers, Mao Rong and Shengwu have to go out alone for seven months every year. During the lotus root picking season, they arrive from their hometown of Anhui where there are lotus roots. The higher labor remuneration makes Shengwu and Maorong 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 will take five months to pick the lotus roots in a whole lake. On Zhenhu Lake in Jiayu County, 3 professional lotus root diggers continue from sunrise to sunset every day. In China, a big province with fresh water lakes, this scene is staged every year.
Today, when we have the right to stay away from nature and enjoy delicious food, we should be most grateful to these people who have made the table delicious through their labor and wisdom.
The Story of Staple Food
Staple food usually provides most of the calories needed by human beings. China people's cooking skills are different, from the most ordinary pot of rice, a steamed bread to the exquisite staple food, which is the crystallization of China people's hard work and accumulated experience. However, no matter how many wine, food and staple food you eat, it will always be the last protagonist on the table of China people.
Lao Huang's full name is Huang Guosheng, and everyone who knows him calls him Lao Huang. From the beginning of November every year, Lao Huang will take 7 steamed buns made at home and ride a tricycle for an hour and a half to sell them in the county town every three days.
The yellow steamed buns sold by Lao Huang are steamed buns made of millet flour. It is a favorite staple food for people in northern Shaanxi in winter. Millet, also called millet, is the most important crop in the arid area of northern China.
more than 8, years ago, millet was cultivated in the Yellow River valley of China.
In China, grain is always a changing concept. About two thousand years ago, the order of grains was rice, millet, millet, wheat and glutinous rice. Today, the top three grain crops in China have become rice, wheat and corn. China, from south to north, has a vast territory and various changes in physical geography, so that China people living in different regions can enjoy different rich staple foods.
Ding Cun, the oldest village in the Central Plains, has a history of grain processing for tens of thousands of years. The oldest stone mill in China has been unearthed nearby, which proves this point.
Rolling noodles is a life skill that girls in the Central Plains must master when they grow up to be women. According to the custom and etiquette of China people, noodles must be eaten for birthday celebration, which is called longevity noodles in China. Why do people in China eat noodles for their birthdays? How did noodles become a symbol of China people's birthday? There is a saying that the shape of noodles is long and thin, and it is homophonic and longevity. Noodles have become the favorite staple food of China people who pay attention to begging for oral color.
People in Lanzhou all say that their morning begins with a bowl of beef Lamian Noodles. This city with more than 1, ramen restaurants consumes 1 million bowls of Lamian Noodles every day, and it is a well-deserved staple food king in the eyes of Lanzhou people. It seems that it takes less than two minutes for a bowl of noodles to be cooked and served, but there is a deep doorway behind it.
Cao Shi, a native of Xi 'an, used his spare time to form a rap band with friends who sang in Xi 'an dialect after graduating from computer science. As a university teacher, the lead singer of the band and a variety of roles, he listed dozens of attractive foods in Shaanxi in a series in this most widely circulated rap describing the delicious food of the people in the land of Sanqin. In Cao Shi's songs, the beef and mutton paomo is the classic tradition. Paomo is the most native staple food in Xi 'an. The most important thing to eat Paomo is to break it. For Xi 'an people, this is not only a process of eating, but also