"A Bite of China" is a well-known brand of the documentary channel. The first two seasons have become a phenomenon-level documentary program that is hotly discussed by the people. At yesterday's event, as the finale, Liu Hongyan, the producer and chief director of the third season of "Bite of the Tongue", led the creative team to appear, and Dutch photographer Banito Strangio shared his experience of shooting in China. Considering that the next day was the Double Ninth Festival, the film crew specially arranged for chefs to make Double Ninth Cake, longevity peaches, and Bobo Chicken on site. The guests tasted these traditional Chinese delicacies while enjoying the filming highlights of the third season of "A Tip of the Tongue". The atmosphere was warm. Amidst the exciting and majestic sound of gongs and drums, the third season of "The Tip of the Tongue" was officially launched, setting off the climax of this promotion conference. According to reports, this season of "Bite of the Tongue" has eight episodes, each episode is 50 minutes, and is expected to be broadcast during the Spring Festival next year.
The third season of "A Bite of China" returns with mystery and warmth
2017-10-28 CCTV Record
The third season of "A Bite of China" Season
Returns warmly with mysterious delicacies
The Double Ninth Festival is celebrated every year, and now it is the Double Ninth Festival again.
On the banks of Yanqi Lake in the autumn suburbs of Beijing, the autumn colors are intoxicating, and the faint scent of cakes from yesterday seems to be lingering in the air.
On October 27, 2017, the CCTV-9 Documentary Channel 2018 Promotion Ceremony was held here.
At the meeting, Liu Hongyan, the chief director of the third season of "A Bite of China", appeared on the stage with mysterious food. The first card featured was "Double Ninth Festival Food".
The ninth day of the ninth month of the lunar calendar is Double Ninth. The ancients used nine as the yang number. On the ninth day of the ninth lunar month, both the month and the day were nine, so it was called the Double Ninth Festival.
When did the Double Ninth Festival originate?
Where does the custom of eating bait from a high place come from?
Why do the Chinese also call the Double Ninth Festival the Respect for the Aged Festival?
What is the meaning of the longevity peaches that director Liu Hongyan brought to the scene?
If you want to ask what exactly the third season of "A Bite of China" will film, Director Liu has only one answer: "In the third season of "A Bite of the Tongue," we want to film how Chinese people eat bite by bite. It became what it is today."
How can a piece of cake help us feel the charm of Chinese culture?
At the promotion ceremony, Liu Hongyan, the chief director of the third season of "A Bite of China" appeared on stage. , and brought a piece of mysterious flower cake to each audience member.
China is a vast country with abundant resources and a wide variety of food. Why would the director choose to bring everyone a seemingly ordinary flower cake? At the scene, the chief director revealed the mystery for us. It turns out that the 28th is the Double Ninth Festival, a traditional Chinese festival. So, what does this little piece of cake have to do with the Double Ninth Festival?
"On September 9th, wearing dogwood, eating bait, and drinking chrysanthemum wine, it is said that people will live longer."
This is what the ancients called "eating bait" Cake, also known as Double Ninth Festival cake. We may only remember the first half of this poem, "Wearing dogwoods to climb high and look into the distance", but we have forgotten that the ancients also had a wonderful life of eating bait and drinking chrysanthemum wine. With this small piece of cake, we can travel through time and recall the beautiful scene of the ancients inviting friends, wearing dogwood, eating tents, drinking wine, singing and composing poems, and relive the cultural tradition of thousands of years.
Who are you sitting with today to eat Double Ninth Cake? Do you think of long-lost relatives or friends? ...
This is the good intention of the creators of this season. Washing away history and blending time, generations of Chinese people set off fireworks between heaven and earth, cook food, and taste the various flavors of life and enjoy the beauty of life between meals. A piece of cake makes people feel the simple and wonderful Chinese charm.
Exclusive visit to "A Bite of the Tongue" chef Zimu Shoudao warms the heart
The third season of "A Bite of China" returns with delicious food and warmth. Director Liu Hongyan continues to expand his tricks on the spot, and delivers food to each table Chrysanthemum tea, ginkgo fruit...what other delicacies are there? The reporter had an exclusive visit to the back kitchen of "The Tip of the Tongue". A huge object first caught our attention. What is this object that is half-covered with a pipa in its arms?
At the press conference, Director Liu unveiled its mystery for us. It turned out to be a big birthday peach, or a magic birthday peach. The big peach "gave birth" to 99 small peaches in its belly. How is this going?
It turns out that it is called Zimu Shoudao. It coincides with the Double Ninth Festival, also known as the Respect for the Aged Festival, and its symbolic meaning is self-explanatory. The audience could not help but be deeply impressed by the director's clever trick. The mother-in-law and longevity peaches, three, six and nine, are walking upwards, with five bats and one longevity in the middle, which means five blessings and longevity, and wishes the elderly happiness, health and longevity.
“Respecting the elderly is a very good tradition for us Chinese people. I bring the longevity peach to share with everyone. I hope that everyone here can take this longevity peach, which symbolizes good fortune and fortune, back and give it to their families. Take our blessings back with you," Director Liu Hongyan said.
Cameraman? chef? Who is he?
While talking about the creative concept, Director Liu Hongyan was going to invite her creative team. Turning around, a foreigner wearing a chef's uniform came on stage first with a mysterious delicacy.
Everyone’s eyes were focused on the mysterious weapon in his hand.
The meeting lasted for more than four hours. The meal had passed and people were already hungry. They had eaten the Double Ninth Festival cakes and drank the chrysanthemum tea. What should we eat this time?
It turns out that this is a centuries-old Sichuan traditional delicacy - Bobo Chicken. It is served in a pottery bowl with spicy seasonings, and is mixed with boneless chicken slices with a variety of seasonings. The skin is crispy. The meat is tender, spicy and fragrant, with moderate sweetness and salty taste.
This dish pushed the food feast to a climax. The chief director's speech on stage was interrupted several times. Director Liu said very considerately: "How about I stop speaking and let everyone enjoy it?" Five minutes to eat?”
At this time, the tall foreigner on the stage took off his chef uniform. The chief director revealed his true identity: "Don't think he is the executive chef of this hotel. This is our foreign photographer Benito Strangio, from the Netherlands. He came to China and became involved with "A Bite of China" and followed The crew went up to the mountains, to the underground sea, and across the river to do anything. He said that he loved Chinese food, and there would be delicious food waiting for him after every filming. He also had the courage to try various local delicacies. He has a very open mind."
Everyone in the Tongue Team affectionately calls him Lao Ban. Lao Ban even tried the spicy Sichuan delicacy - braised chicken feet. "It was very painful to eat. "Although I couldn't help it, it was so spicy that I cried almost the whole time," Director Liu revealed with a smile.
Talking about the participation of foreign creative staff in this season's filming, Director Liu Hongyan said that because they come from different countries and have different cultural traditions, they hope to find different ways of expression in the performance of the images.
“We Chinese have some inertia or visual fatigue when taking pictures of our own food. If we re-examine our food through the perspective of another culture, including our stories, our characters and the era There may be a familiar and unfamiliar feeling due to the changes.”
Several directors including Sha Luo, Luo Yonghong, and Zhang Mu who rushed back from the filming location were also present. During the creation of this season's Tongue program, what kind of torture did they experience from chief director Liu Hongyan, and what kind of mental journey did they go through? The official website of the third season of "A Bite of China", which is about to be launched on CCTV, will tell you all about it.
Director Liu Hongyan believes, “In today’s era of rapid development, everyone needs to protect themselves in a way. In fact, food is the best way. There have been some scientific surveys, through the sense of smell and taste Reminders to people can quickly bring people's memories back to their childhood between the ages of 6 and 10. This is why many of us immediately think of our hometown, the taste of our mother, and the kitchen when we see a lot of food. This season we hope to continue to stick to a theme. We hope to find our peace of mind through food. I hope this can have more resonance with today's modern people."
Passionate female drummer? No, she is the real driving force behind the documentary channel
The last part of the promotion meeting was the launch ceremony of the third season of "Bite of Tongue". After beating the drum enthusiastically, Liang Hong, director of the documentary channel, put down the drumstick and walked off the stage. Her joy was beyond words.
She said that she has visited the third season crew of "Bite of the Tongue" many times, and she has never forgotten her instructions over and over again. She still requires the creative team to explore the warmth behind the food through the food.
It is understood that the third season of "A Bite of China" has eight episodes, each episode is 50 minutes, and will be released to the audience during the Spring Festival next year.
An inventory of food with strong tastes from Qianlong, Tang Xuanzong and Wang Mang