I think there are history on the table, street food fighter, China on the tip of the tongue and so on, but my favorite is China on the tip of the tongue. Episode 1: sea eel, heavy shell crab, litchi fungus, dried bamboo shoots, potted vegetables. Episode 2: Insects and rats: worms, grasses, bamboo rats, osmanthus cicadas, louse, red bean curd and bamboo worms. Episode 3: Chinese cabbage, pineapple sweet and sour meat, dragon boat diced, thin-shelled rice, preserved rice and snake soup. The fourth episode: oysters, snacks, pickled crabs. Look at me. My mouth is watering.

The program combines delicious food from all over the country, which makes people never tire of watching it. There are northeast, Shanghai, Hangzhou, Fujian and so on. Taro dumplings are very rich in fillings, and the skin is thin and juicy. It is satisfying to take a bite. Every food has its own differences in appearance, color, taste, raw materials, handicrafts and folk etiquette. Jingfang Zhou Dajie. Steamed dumplings is the most famous in his family. In Hangzhou, his steamed dumplings is definitely among the top few.

the most important raw material of Jianshui tofu is water. To make Jianshui tofu, you must use the water in Jianshui ancient well. The tofu made in this way is pure, and if it is replaced by other water, it will lose a lot of flavor. Jianshui tofu is different from our common tofu in that it is air-dried and fermented. Jianshui weather is very suitable for air drying and fermentation of tofu, and will not produce bacteria during fermentation.

China cuisine is more structured as "master chef" or "famous gourmet", which shows "exquisite cooking" and "complicated process". Take food as a window to understand China-through delicious food, people can know this ancient oriental country with relish. "One side of the soil and one side of the people" describes and perceives China people's cultural traditions, family values and attitudes towards life, which are inseparable from their homeland. Let's make a sound about food and ingredients and our hometown. It is a rare and exquisite food documentary.