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Taste bud time machine

Country of manufacture: Singapore

Language: Cantonese, Mandarin

Number of sets: 10

Duration: 48 minutes

Also known as: the taste of time

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Taste Bud Time Machine is a China food program produced by Singapore U Channel. TVB in Hong Kong once launched a Cantonese version.

CH0 1

Some people continue to improve on the basis of the original roast pig; Some people stick to the traditional burning method and are unwilling to compromise with reality. In Singapore and Malaysia, roast pig and barbecue have been integrated into the customs and life of the main locals. In the first episode of Taste Bud Time Machine, we can see the historical evolution of roast pig from Central Plains to Lingnan and then to Nanyang. This episode will go to Singapore-Pahang Linming, Malaysia-Hong Kong New Territories-Sham Tseng, Jieyang, Guangdong-Qingyuan, Guangzhou Liwan-Wan Chai, Hong Kong-Singapore, and see various barbecue methods, such as open fire, dark fire, hanging furnace, machine burning, carbon burning, wood kiln burning, litchi burning in deep well, underground furnace burning and oven burning, as well as ancient methods and innovations.

CH02

Between Singapore and Malaysia, bak Kut teh is very different. In Singapore, Chaozhou meat and bone fork is the main one, and the meat is delicious. Fujian bak Kut teh is the main bak Kut teh in Malaysia, which has a strong medicinal flavor. In this episode, we will learn about Baku ku tea culture in Singapore and Malaysia, and watch the simple bone stew extended to various Baku Ku teas.

In this episode, we will continue to look for traditional and innovative bak Kut teh in Singapore and Malaysia, such as seafood bak Kut teh, baked/dried bak Kut teh, chicken bak Kut teh and so on.

Ch03

Under the constant action of turning, all kinds of fragrant kebabs were roasted with charcoal on the fire, which baked a unique Nanyang flavor with a touch of charcoal and a touch of coke. Satay is an indispensable local authentic snack. In this episode, we see vendors of all ethnic groups in Singapore and Malaysia barbecue Satay with different tastes in their own way.

Ch04

Some gourmets believe that the real name of ancient venison is Gu Yue meat, which was transformed from Guangdong ancient bittern. The so-called ancient bittern is the sweet and sour juice obtained from kimchi. It is said that sweet and sour pork ribs originated in Wuxi, Jiangsu. In this episode, we watched sweet and sour pork cross the long river of history and sell it in different forms to capture the taste buds of diners from all over the world. This episode traveled all over Guangzhou, Hong Kong, Malaysia and Singapore to see the characteristics of Gollum Meat in different places.

Ch05

Coconut paste rice, as its name implies, is cooked with coconut paste. Coconut fragrance wafts out of rice grains, accompanied by three kinds of Chili sauce and various side dishes, showing a unique Nanyang flavor, which is a unique market food in Singapore and Malaysia. In this episode, watch the different evolution of coconut milk rice in Singapore and Malaysia.

Ch06

Throughout Singapore, Malaysia, Hong Kong and Guangzhou, there are wide, thick, thin and thin dishes, and the cooking methods vary from place to place. On the premise that vermicelli is white, smooth and tough, chefs from all over the world use river noodles to cook delicious food with attractive taste buds. In this episode, we will visit New Maguang Port and learn about rice noodle dishes in different regions. Xinma Slippery Egg River, Sweet Egg River, Dry Fried River, Fried Yuanyang River, Moonlight River, Ipoh Chicken Noodles, Yu Danfen, Guangzhou Dry Fried Wet Fried Cattle River, etc.

Ch07

There are shrimp noodles in Singapore, Malaysia, Xiamen and Fujian. Because of the different supply of materials, shrimp noodles in different places have different pay attention to and cooking methods. Let's see how chefs in different places cook a delicious pot of shrimp soup.

CH08

This episode will go to Singapore, Malaysia, Hong Kong, Chaoshan, Quanzhou, Xiamen, Fujian and other places to see the differences in fried oysters.

Ch09

Can you tell the difference between a cook and a cook (Guo Kecha)? Let's look at the black and white schools in Singapore and South Malaysia. In China and Malaysia, fried dumplings with pickled vegetables (because they are made of cabbage heads) are called hard (chaotic), and fried dumplings in Penang are very popular.

Ch 10

Braised pork is a common dish in Chinese food and is also a dish in many places. Pork belly is fat and thin, fresh and juicy. After this process, the oil is squeezed out, leaving the pork belly sauce red and shiny, which is unforgettable. A piece of pork is closely related to the humanistic essence of each native place, which shows the inclusive spirit of delicious food. ?