One * * * Eight Episodes

Episode 1: Temperature, which is the cooking term of China cuisine, refers to the strength of firepower and the length of time in the cooking process. Today, we have all kinds of living stoves, and the temperature changes and uses more freely, but the temperature is still difficult to control-this is a complex and profound knowledge. In China's gourmet world, almost every dish pays attention to the temperature. What's the magic of cooking? How far-reaching influence it has had on China cuisine? How does it make our gourmet world gorgeous? In China cuisine, it is a subtle concept close to mystery. However, the mastery of cooking requires solid efforts everywhere. How to control cooking?

Episode 2: Wonderful Knife Worker In western food culture, a chef has many knives, which are responsible for different functions. But in Chinese food, an excellent chef only uses a knife, which can be chopped horizontally, cut vertically, cut obliquely, and smashed in turn, almost omnipotent. Knife skills play a vital role in the cooking and shaping of a dish. There are many kinds of knife skills in Chinese food, such as straight knife, oblique knife and gouging knife, which can not only make food delicious, but also make food present an attractive appearance. How on earth is a good knife forged? How do excellent chefs master the exquisite knife method step by step? Knife, how to make our food culture rich and colorful?

Episode 3: Spicy In today's China, people's love for spicy food has already crossed the regional barriers, and peppers are increasingly appearing on the dining tables all over China. What is intriguing is that pepper was introduced into China only for more than 311 years. In the long river of Chinese food culture for thousands of years, why does an exotic species have such vigorous vitality? How much good has it brought us? Where will it lead our food culture? In the process of finding the answer, we will outline the spreading route of spicy food in China, explore the physiological reasons of human perception of spicy food, and show the extreme of spicy food and the art of spicy food.

Episode 4: Tofu This is the most unique China cuisine. In ancient China, it was an indispensable delicacy from princes and nobles to ordinary people. In modern society, it is still the most common food around us. It looks ordinary and simple, but it has ever-changing skills. It looks unremarkable, but it has a unique production process and a long history. This is tofu. How on earth was tofu born? What kind of unknown historical and cultural connotation does it have? How does it capture our critical tongue with ordinary taste? How to adapt to the development of the times, in China and even in the world's diet map?

episode 5: pastry buns, jiaozi, wonton, noodles and dough sculptures-all kinds of food made of flour have always been the basic food for raising us, and China people who love food have made all kinds of pasta with ordinary flour. In some parts of China, pastry has almost become an art, while in others, pastry is an indispensable food in people's lives. Pasta has a long history, and all kinds of pasta and production techniques have made a great contribution in the long-standing China gourmet world. What does pastry mean to China people, how it goes deep into and affects our daily diet and life, and what is its significance to Chinese food culture? Episode 6: Freshness and freshness represent China people's ultimate pursuit of delicacy, which is natural, coexisting with heaven and earth, and integrated with everything. It is not made, but it is already there. Cooking is just the process and skill of discovering and restoring umami flavor. This episode mainly shows the ubiquitous concept of "freshness" through the traditional China cuisine's emphasis on ingredients and seasoning cooking techniques. Does umami really exist? What kind of taste experience is it? What unknown influence has it had on China's long-standing food culture? The seventh episode: the food device "Zhouyi" said: "The metaphysical is the way, and the metaphysical is the device." If the unspeakable elements that make up China's gourmet world are Tao, then the visible and tangible utensils that carry them are utensils. As early as ancient times, people's pursuit of eating utensils reached the extreme, and extremely complicated production techniques were passed down from generation to generation. It reflects China people's exquisite diet and the elegant life mood of ancient people. In today's increasingly fast pace and fierce competition, do we have time to return to exquisiteness and elegance, can we be focused and stable, and can we return to tradition in form and color? What do exquisite food containers carrying historical and cultural information mean to food? Episode 8: Official cuisine, like the development law of all cultures, is constantly scattered from the temple to the people, or from the people to the Qionglou Yuyu. It draws the nutrition closest to life from the people, and also paves the way for its elegance and exquisiteness from the temple. It is from this kind of circulation between the people and the government that official dishes have been passed down to this day. Today, official dishes continue to develop in the form of private kitchens, and more elegant dishes are derived, which further explains China people's ultimate pursuit of food. The history behind official dishes is touching and lamentable, and its future also makes us look forward to it. What kind of attention is paid to official cuisine, and what unknown history does it have? What kind of food enjoyment has it brought us, and where will it go? Each episode has a theme, which comprehensively shows different aspects of China cuisine.