On the tip of the tongue, China

A key project of CCTV, seven episodes of * * *. The theme revolves around China people's beautiful pursuit of food and life, and connects the food ecology of China with specific characters' stories. Episode 1: The Gift of Nature

As a gourmet, the delicious taste of food is certainly worth pondering, but where did the food come from? There is no doubt that we get all the food from nature. Before we go into the kitchen and go to the dining table, let's go back to nature and see her initial gift to us.

episode ii: the story of staple food

staple food is the main food on the table and the main source of energy people need. From the natural grains that people used to feed their hunger in ancient times to the rich and mouth-watering food on people's tables today, a colorful and varied world of staple foods is presented to you.

Episode III: Inspiration of Transformation

Sufu, Douchi, Yellow Rice Wine and Kimchi all have a * * * similarity, and they all have a special flavor with strong fragrance. This taste is the result of the joint efforts of people and microorganisms. And this technique is called "fermentation"

Episode IV: The Taste of Time

Pickled food, air-dried dry goods, sauce soaking and freezing are the oldest food preservation methods in China. Today, people in China still love this kind of food.

Episode V: The Secret of the Kitchen

Compared with the traditional western food culture of "raw and fresh, eat separately", China cuisine pays more attention to color, aroma, taste, shape and container. In the pursuit of this series of artistic conception, all the chefs in China are like magic masters, and they can play the trick of "fire and water attack" to the point of pure fire, which has been practiced for 8, years.

Episode VI: Harmony of Five Flavors

China's diet is known as "taste" which is the soul. Different raw materials, different condiments, different modulation techniques and different seasoning masters lead food to a more delicious state. Salty and fresh, sweet and salty, sweet and sour, sour and hot, spicy, spicy, bitter and delicious ... Each kind of food, carefully cooked by China people, presents a different taste and temperament.

Episode 7: Our Field

The final episode will lead the audience to complete a return-from the dining table to the earth. Starting with the delicious food on the dining table, we will turn our attention to the vast fields that produce all kinds of delicious raw materials, explore the source of delicious food, how they are cultivated by human beings in various ways, and highlight the ecological and environmental protection agricultural production mode. It is this way that we can provide the vital quality assurance for delicious food-excellent and clean.

The God of Sushi

A documentary about sushi shot by david gelb. He is a New Yorker to the core! He loved sushi since he was a child and was moved by Jiro Ono's professionalism. He simply went to Japan to shoot with a camera.

Jiro Ono, who is 86 years old, is the oldest Samsung chef in the world and is known as the "God of Sushi". Its status in Japan is lofty, and its reputation as "the first sushi person" spreads far and wide all over the world. Throughout his life, he has been grasping sushi, always demanding himself and his apprentices with the highest standards, observing the guests' dining conditions, fine-tuning sushi, and ensuring that guests enjoy extremely delicious food. Even in order to protect the hands that create sushi, he always wears gloves when he is not working, and even sleeps tirelessly.

His sushi restaurant "Jijiro Jizuya" is well-known, and every step has been carefully calculated from ingredients, production to instant entrance. This small storefront, which is hidden in the basement of Tokyo office building, has won the highest evaluation of three stars in the food bible Michelin Guide for two consecutive years. Known as a delicious food worth waiting in line for a lifetime.

The Road to Noodles

"Noodles" is a simple, delicious, nutritious and healthy food, and it is also one of the most common staple foods on the table. This documentary is to pursue the development of noodles all the way, so that the audience can appreciate the different natural environment and cultural differences in various regions.

With its mouth-watering "all sides", tell us about the unique noodle culture behind "noodles" spreading thousands of miles, and give us a new visual enjoyment.

This documentary won several awards in the 36th Korea Broadcasting Awards. "The Road to Noodles" took three years from preparation to filming. The film crew traveled all over Chinese mainland, Uzbekistan, South Korea, Japan, Vietnam, Thailand, Bhutan, Turkey, Italy and other countries in Europe and Asia, and comprehensively displayed the pasta culture in various places with all kinds of conclusive archaeological evidence and documents.