What kind of experience is it like to drive for several hours to a small town just to have a delicious meal?

This kind of thing seems very "luxury" to others.

However, for those who are particular about food, it is worth taking a "flying" taxi, not to mention driving a long distance.

The temptation of delicious food is often more likely to evoke people's primitive impulses than beautiful scenery.

For real foodies, what else is more worthwhile to do than "soothing the glutton in the belly"?

Chen Xiaoqing often said: "The most delicious food is hidden in places where smoke and fire are emitting."

He often travels long distances and travels to old streets, residential areas, and remote towns to find the most authentic food.

Although, in various popular film and television dramas and variety shows, it is rare to see the small town.

However, she has earned enough scenes in many food documentaries.

In particular, the success of "A Bite of China" opened a path for many documentary directors. After "A Bite of China", various food documentaries emerged one after another.

Food lovers from all over the country are also interested in reading the film and looking for the taste.

"A small town with lots of delicious food" may be becoming a new popular song in the foodie circle and is happily sung by everyone.

Some time ago, I talked with a friend about a topic: good food should be in line with the "earth spirit".

Once the food leaves the land where it grew, the earth's energy will slowly be lost.

Although logistics is now developed and you can eat specialties from all over the country while sitting at home, the taste can never be compared with the place of origin.

The word "fresh" that Chinese people care about should be this reason.

People in different places have different understandings of "freshness". People who go fishing all year round understand that freshness means seafood that has been caught for no more than three hours and cooked directly with fresh water on the boat. It is the ultimate umami taste.

It's not the same thing once ashore.

For residents on the shore, grabbing the freshest seafood just delivered to the dock is the freshest thing.

For residents of inland cities, the latest batch of seafood at the wet market that day may be a rare taste of fresh food.

Shengsi Kaiyu | @大乐之野 The advantage of a small town is that it is very close to the origin of ingredients. Ingredients from surrounding towns and villages can be delivered to the kitchens of restaurants in the city in the shortest possible time after being separated from the growing environment.

In a small town, you may not be able to eat high-end ingredients that have traveled across the ocean, but here you can find vegetables with dew just picked from the fields in the morning, and chickens, ducks and fish that were just slaughtered that day.

These seemingly ordinary things are actually the most rare delicacies in big cities.

There is a very interesting detail in the food documentary "Small Town Night Food".

In a beef hotpot restaurant in Chaoshan, a diner asked the boss if there was anything special about scalding beef. The boss waved his hand and said confidently: "When you come here to eat beef, you can cook it or scald it as you like. You don't have to worry about how many seconds it takes."

..." In his opinion, these are just "red tape" invented by outsiders. The freshest ingredients only need to be treated simply to be full of flavor.

The boss's confidence comes from his confidence in the freshness of his own beef.

In order to ensure the quality of the beef, they personally select a cow every night. After slaughtering it the next morning, they take the best parts for hot pot. When they put it on the chopping board, the beef is still trembling slightly.

With the help of more than ten years of knife skills, the cut beef is as thin as a piece of paper. It is blanched in the pot, but it is soft and elastic.

"This is the most delicious beef hot pot I have ever tasted." This comment came from many diners and has become a word-of-mouth signature of this restaurant.

Although this store is hidden in the corner of a small town, its business is extremely prosperous. Many diners from the city drive here every day to taste it.

Flavor is two words, and half of it lies in the fresh local flavor of the ingredients themselves.

The other half lies in people's creation, frying, frying, frying, stewing, and giving the most appropriate explanation according to the characteristics of the ingredients.

It is the synergistic effect of these two that allows each small town to form its own dietary characteristics, a self-contained system, simple and rich.

China's vast land, rich landforms and climate have given birth to small cities and formed its unique food culture.

It is no exaggeration to say that China has as rich a food culture as there are small towns.

In Zhangye, a small city in the northwest, lambs grown in the Qilian Mountains and fed on alkaline-rich grass will have no odor after being cooked with water and salt, and the meat will be delicious and even milky.

Mangshi, a small city in Yunnan, relies on the abundant products of the mountains and has a very diverse food culture.

The green leaf feast of the Jingpo people, each broad green leaf, is filled with unique mountain delicacies... If we say, "eat mountains and water, eat water", it is the taste-seeking instinct of the small town.

Then, the culinary creativity inspired by this reveals its own historical and cultural heritage.

Chaozhou is often called "an isolated island in the Chinese food industry".

In this small town with a history of more than 2,000 years, a lot of food culture with a history of more than 1,000 years has been preserved.

The fish that Chaozhou people love to eat is a legacy from the pre-Qin period, and Japanese sashimi was also introduced from China.