You must be mistaken, the second episode of season 2 is sterile. I’ll send you the narration copy for the second episode.

In the fifth episode of the second season, there is such a passage. In August, the Xilin Gol grassland had just woken up. Ulji drove the cattle to his own pasture. The fertile land provided nourishment to the cattle and sheep, and also gave birth to a rare elf. Dried mushrooms are rich in guanylate, and herdsmen use them to stew with chicken, doubling the flavor.

He Fuzhi, a mushroom businessman, often drives hundreds of kilometers to buy mushrooms. Mushrooms only grow on mushroom circles, and identification depends on the color depth of the grass. This magical phenomenon is due to a substance secreted by the mushrooms, which makes the grass have higher chlorophyll. He Fuzhi is going to Wuliji's house to inquire about the mushroom harvest. His daughter Yufeng is 23 years old and has returned to the grassland after graduating from college.

The white mushroom is the most noble among the mushrooms. After being dried, it can be sold for more than 2,000 yuan per kilogram. This year’s harvest is not much. Herdsmen have begun to store feed for cattle and sheep for the winter, which means the mushroom season is coming to an end. The father and daughter decided to make one last effort.

The germination of mushrooms requires the blessing of rain. The autumn rain in the forecast has not yet arrived. Lao He was very unwilling. The father and daughter decided to stay at a herdsman's house and continue to wait.

After the rain, the grassland was clean and the white mushrooms finally appeared on the mushroom circle. He Fuzhi and his daughter knew that they would finally get their wish in the next few days.

Four hundred kilometers south of Xilin Gol, Zhangjiakou, the Great Wall Pass in ancient times, was the throat of trade between the Central Plains and the North, and it is also the place where the mushroom became famous. White mushrooms have thick flesh and fine texture, making them the best mushrooms. The boiling water will swell, and the white mushrooms will regain their plump shape after two or three hours. Leave the original mushroom soup, add water, beat repeatedly, change the water three or four times, beat more than a thousand times, until all the sediment is removed.

Episode 2 Heart's Message

With a thousand hands, there are a thousand flavors. Chinese cooking is extremely mysterious and difficult to copy. From the mountains to the bustling city, the teaching of cooking skills still follows the traditional method of oral transmission and understanding by heart. The wisdom of ancestors, the secrets of family, the secrets of masters and apprentices, the understanding of diners, and every delicious moment are all created with care.

In May, Huizhou’s rapeseed matures. It is the raw material for making local edible oil. The busy farmers can ensure that their kitchens produce delicious food all year round. In Chinese cooking, oil is the medium between the pot and the food. The action of heat produces wonderful and rich cooking methods. Vegetable fats are easier to obtain than animal fats and are healthier. The discovery of this secret brought a big step forward in the history of human cooking.

The past life of delicious food is picturesque scenery. Qingming is the time when rapeseed flowers bloom. Cheng Yazhong, the only oil shop owner in Fuquan Village, like other Chinese, worships his ancestors on this day. The work of the oil mill determines the happiness of the whole village. Chinese people believe that everything goes well because of the blessings of their ancestors. The encounter at the edge of the field means that for Cheng Gouqi from the same village, he will be able to eat freshly squeezed rapeseed oil in a short time. In the early morning, the moisture from the spring rain gradually evaporates, followed by continuous sunny days. This is the best time to harvest rapeseed. Five days of abundant sunshine make the pod shells dry and brittle, making threshing a breeze. The plant career of rapeseed has ended, and it will begin a fantastic journey.

Throughout the year, the easy-going Cheng Yazhong only becomes strict when harvesting rapeseeds. With 30 years of experience, he has developed a sharp eye. The color is dark and shiny, the grains are round and full, without any impurities, especially the dryness. Cheng Yazhong must ensure that the moisture content is less than 11%. Only in this way can the whole village's rapeseed be safely stored for a whole year. In June, the oil mill opened, and the oil presses came from nearby villages. The boss lady is responsible for the daily lunch during work. Frying the seeds is the first step. The high temperature destroys the cell structure of the rapeseed and reduces the adsorption of protein to oil, making it easier to separate the oil. With the sound of the rapeseed popping, the aroma begins to gradually permeated the entire village. Rapeseed oil has a unique pungent smell that some people can't get used to, but Huizhou people enjoy it. Huizhou stinky tofu is fried in rapeseed oil to produce the unique effect of smelling Huizhou and having a peculiar aroma in the mouth. There are hidden secrets in making the dough. The grinding of rapeseed, steam fumigation, and the control of moisture and temperature are all based on experience. Whether the green cake is pressed to a uniform thickness directly affects the oil yield. Canola oil is rich in monounsaturated fats, which are as beneficial to health as expensive olive oil. However, rapeseed oil also has inherent shortcomings, one of which is the excessive fumes during cooking. Today, through scientific refining methods, the smoke point of oil has been greatly improved, and with improved varieties, the content of unhealthy substances can be further reduced. For Huizhou people who live on rapeseed oil, everything starts with squeezing the first drop of oil. Wood-pressing oil is an ancient craft that has been passed down for more than a thousand years. In the age of electric machinery, the showdown between flesh and blood and vegetation still radiates primitive vitality. The ram weighing 100 kilograms hits the wooden wedge and exerts huge pressure on the blank cake in the pressing chamber. Relying on this physical pressure to force the oil to seep out, and repeatedly pressing it for three hours, in today's pursuit of profit and efficiency, this may be the best inheritance of the wisdom of our ancestors.

Rapeseed oil has a thousand-year history in China and is widely used throughout the Yangtze River Basin, creating a stage for chefs to display their skills. Rapeseed oil must be used to cook red oil, and the secret is in the hands of Sichuan people. Stir-fry to quickly dehydrate the peppers and release their fragrance, and mash them so that they are fully in contact with the rapeseed oil.

The oil temperature is key. If it is too low, the aroma of the chili pepper will not be decanted. If it is slightly higher, it will be easily burnt. Chinese kitchens do not rely on thermometers, but rely entirely on the chef's touch and experience for precise control. The capsaicin and red pigment need to stand for a whole day before they are completely precipitated. A jar of wonderful red oil is almost the soul of Sichuan cuisine. Red in color, mellow in spiciness, and fragrant in aroma. Rapeseed oil has made a magnificent turn in the hands of Sichuan people. However, after the exciting heat has faded, life in Huizhou remains dull. This year's harvest is all stored in the oil mill and converted into 105 kilograms of rapeseed oil. Cheng Gouqi can withdraw it at any time, and there is no time limit. This is the promise of Youfang to the villagers.

In the traditional concept, only by having craftsmanship can you settle down and make a living. Compared with cities, China's rural areas can feel the warmth of craftsmanship more.

After the autumn harvest, the color of the loess slopes faded, and Zhang Shixin was waiting for the right weather. Yanhe water, decades of experience have made the ratio precise, and salt water is added to the white flour to make the array of protein molecules denser. After repeated rubbing and compression to increase elasticity, Zhang Shixin's leg disease recurred this year and he had difficulty walking. Kneading 35 kilograms of noodles at a time can only be completed by my wife alone. At midnight, it’s enough time to wake up the noodles, and now it’s time to start the process of making the noodles. When Zhang Shixin was young, his craftsmanship was first-rate and he was famous far and wide. Foreigners came to learn from him. My wife also learned her craftsmanship after marrying into the Zhang family. If the noodles are well made, they can be sold to the county seat and even further. Relying on this craft, the old couple raised five children. Sun-dried noodles are easy to store. Each noodle is about 1 mm in diameter. Continuous fermentation produces hollow pores and the taste is delicate and soft.

Noodles 4,000 years ago have been unearthed in China. This staple food, once called "soup cake", is widely present in Chinese people's lives. Different regions have different thicknesses, shapes, and production methods. Noodles are the simplest. They are not only a simple filling, but they can also complement any ingredient and accommodate a myriad of flavors. At dawn, the plate has completed its second fermentation, and it’s time to show off its punches. In northern Shaanxi, the air is dry and water evaporates quickly. The speed of wrapping the noodles is the key to success. Put it in a special noodle box and ferment for the third time, waiting for the noodles to stretch to a greater extent. The Loess Plateau is the birthplace of ancient civilization, where the farming tradition continues for generations. In every family in a cave dwelling, the elders care most about what they leave for their children. Materials are limited and craftsmanship is yours, but young people’s concepts are quietly changing. Grandpa is unable to move around, and it is time for his children and grandchildren to take over the burden. The surface support rod is accurately separated from the middle, and the flexibility of the surface and the cooperation of gravity are just right. There are 160 pieces hanging in one piece, which can be stretched to 3 meters. The silver wire pours out, accepting the final shaping of sunlight and air. The white noodles add a bit of warmth to the desolate yellow land and the family's life.

The so-called "heart-to-heart" includes not only the craftsmanship passed down from generation to generation, but also the belief in survival, as well as the diligence and perseverance flowing in the blood.

Different from pasta in the north, people in the south of the Yangtze River prefer rice cakes. This cannot be accomplished by a simple workshop. The craftsmanship is precise and the varieties are numerous. It requires exquisite craftsmanship and a strict teaching system. Fine processing exists in every step. The glutinous rice is ground with water. The processed glutinous rice flour has a more uniform and delicate texture. Water-milled glutinous rice flour and japonica rice flour are mixed in different proportions to create varied tastes. This is the basic skill for making Soviet-style pastries. Pastry chefs are experts at using various "weapons". The fillings change according to the seasons, with natural colors and fragrances, mint in summer and autumn, and roses in winter and spring. In Chinese kitchens, the type of work that handles rice, noodles and snacks is called Bai An. Exquisite craftsmanship is the foundation for walking in the world of Baidan. Chef, as a traditional profession, has been continued in China in the form of master and apprentice. Today, young people acquire basic cooking skills through school education. But to become a real chef, you still need a master to enlighten you. Master and apprentice are one of the most important non-blood relationships in traditional Chinese ethics.

Kneading dough is the most basic. Lu Jiemin has 20 apprentices, and not everyone can get the true knowledge. Amiao, who has just turned 20 years old, is from northern Jiangsu. He graduated from high school three years ago and came to Suzhou with his parents. The parents hope that the boy in the family can go to college. As the eldest sister, Amiao needs to support herself as soon as possible.

In the deep mountains 1,400 kilometers away from Suzhou, another more primitive and rough food can vaguely see the evolution of Chinese pastries. The daylight hours are getting shorter and it’s time to dig for fern roots. Archaeological discoveries in Europe show that the oldest bread was made from starch extracted from fern roots. The ancestors of the Mangshan Yao people also discovered this secret and obtained raw materials from fern roots to make an original Chinese pastry, Ciba. Deng Kaifeng's ancestors farmed and lived there, and were called "Guoshan Yao". In the past, grain production was limited, and fern root glutinous rice cake was the staple food during the winter. Nowadays, making fern cake is not only a nostalgia for the delicious food, but also a reminder for the ancestors to remember the difficult times for future generations. Various materials taken from the mountains and forests form a wonderful filtration system. His father taught Deng Kaifeng how to obtain the gifts from the mountains, and also warned him to fear the mountain gods. After a day of precipitation, when it's time to test the results, rinse again and filter more carefully to make fern root glutinous rice cake. Heat and puree, stirring constantly, until a gel forms on the surface. The jelly ball is extremely tough, and to tame it, my father has to take action. Wrap in sun-dried starch, tear into small balls, and eat directly. Children prefer sweets. The aroma of sesame seeds is accompanied by the sweetness of fern cake. This is the taste code of the Yao people for generations, and it is also the universal language for writing the history of human taste memory.

Facing the stern master, Amiao was terrified every day. After practicing the triangle group repeatedly, she finally got the master's approval. For the first time, her craftsmanship could be served on the table. The small sense of accomplishment motivates the girl. As long as there are leftover ingredients after work every day, A Miao will stay and continue practicing. Su-style pastry, an important genre of Chinese Han pastry, is as much a symbol of Suzhou as classical gardens. On the other side of the city, the modern world factory attracts 7 million immigrants, creating the second largest immigrant city in China today.

In the rapidly changing life, ancient legends are still being performed. After many years of traveling in the Baiyan arena, Lu Jiemin possesses a unique skill. The stuffed cakes are made into lifelike shapes of animals and plants. From shaping Chinese characters to shaping cakes, "pictography" has always been the unique tradition of the Chinese people. This unique pastry is no longer just food, but a higher level of aesthetic appreciation of life. Making boat points requires both dexterity and innate understanding. Being able to see this craft is already a great reward. The chef has another intention. In order to continue the legend of Su-style pastries, he has been looking for a suitable successor. As high as a temple as high as a temple, as far as the rivers and lakes below, Amiao has just started on the road to becoming a white-table chef. And more about the inheritance of food, it is precisely in the most ordinary life.

A day in Shantou starts with the hustle and bustle of the seafood market. Purchasing ingredients for the family’s small shop is A Zhe’s daily task. This young man seems to be a regular customer in the market. His father used to be a restaurant chef and was known as "Awu" in the world. Azhe has four sisters and he is the only boy in the family. In Chinese society, the inheritance relationship between father and son is closer than that between master and apprentice. It is considered the most logical thing for a son to inherit his father's legacy. But a few years ago, Azhe was admitted to a university in Guangzhou and wanted to make a career there. Frustrated at work, Azhe returned to his hometown and helped out in his family's shop. The signature of the store is oyster pan. To make this most common Chaoshan snack, you have to learn everything from scratch. Before this, Azhe had never even washed a bowl. Oysters, also called oysters, grow in shallow coastal waters. More than 2,000 years ago, there were records of oyster farming in China. In Qianzhou, Chaoshan area, every household makes a living from oysters. Local people prefer oysters that are small and fat, making them taste fresher and more tender. This is also the best choice for oyster roasting. The old town of Shantou has been washed away with all its glory, and deep in the alleys, the most traditional method of oyster roasting is hidden. Sweet potato flour is beaten into a pulp and wrapped in oyster meat, which can slow down the rapid shrinkage under high temperature. Grill the oysters until both sides are browned, while keeping the oyster meat tender and juicy without losing the umami flavor. Dip it in fish sauce to enhance the freshness. It will be charred on the outside and moist on the inside, crispy and tender at the same time. Awu's craftsmanship is not limited to oyster baking, but home-made banquets are his main business. Azhe followed his father out to take care of the business, starting from scratch. I graduated with a major in business administration, but now I work with the most ordinary food. He found that carving a radish flower was no easier than solving an advanced mathematics problem. This time, Azhe got the chance to cook the dish, and before serving it to the table, his father had to give it the final touches.

In China, which is developing rapidly, people are more eager to pursue new things. Whether to stick to tradition or make changes is a question.

Yangzhou is a unique city in the developed urban circle of the Yangtze River Delta. Yang Mingkun, 63, is a commentator. Yangzhou Pinghua is a folk art that has been circulated for more than 400 years. War, heroes, love, betrayal, endless stories, all with one mouth. This is not only a storyteller's mouth, but also a critical mouth. It is a pleasure for him to discuss the secrets of daily dishes with his chef friends.

A plate of exquisite hot-dried silk represents the basic requirements of Yangzhou people for life. Cut each piece of Dabaigan into 28 slices horizontally, then cut into thin strips so that the roots are distinct, tough but not scattered. Wash and scald three times in 100 degrees Celsius water to remove the beany smell, then add marinade and a large amount of sesame oil. It has a simple and elegant appearance, but has an extremely soft and delicious taste. Yang Mingkun is going to prepare a family dinner. This is an annual tradition. The master cooks and entertains his apprentices. The inheritance of delicious food cannot be separated from the picky gourmets. With his rich experience and keen sense of taste, Yang Mingkun can accurately grasp the essence of the city's flavor. Few people understand the authentic taste of Yangzhou better than him.

Shantou is changing with each passing day, and Azhe is trying to make a breakthrough. Customers can freely mix and match clams, clams, and tofu fish. The oyster brand that has been passed down for four generations has transformed into something new in his hands. After repeated experiments, Ah Zhe constantly adds new ingredients to the traditional oyster bake. The most familiar snacks bring unexpected surprises to diners. The vitality of a craft is the inheritance and sublimation of tradition. The delicious taste that changes with the times meets the tip of the tongue and touches the soul.

For Yangzhou people, drinking tea with water in the morning, taking a bath with water in the afternoon, and listening to a commentary is an ordinary but exciting day. Just like those touching stories, you can hear them a thousand times without getting tired of them. In the ordinary life of food, clothing, housing and transportation, the tradition continues day after day. Azhe's shop has existed for a hundred years, and it will still open its doors tomorrow with new ideas.

There was once a group of rural chefs in Sanlintang, Pudong, Shanghai, known as the "Shovel Gang". They worked together in Shanghai, and after a century, talents emerged in large numbers. Among them is a family that has been chefs for five generations. After decades of hard work, they are still active in the cooking world and have finally become a master. Li Mingfu, who is in charge of the family-run small restaurant, goes to the market for breakfast at 5 o'clock every day. In order to ensure the freshness of the ingredients, we only buy what we need on that day, and the portions are estimated in advance. Paying careful attention to everything and doing things by yourself are the habits of Shanghai men.

Every night, the kitchen is a scene of swordsmanship, with Li Yue in charge and Li Wei in charge. Li Mingfu's two sons are the most confident generals in the kitchen. The twin brothers' cooking skills are better than their predecessors, and Li Mingfu no longer needs to cook himself. His greatest joy is that the family's craftsmanship can be passed down.

A Huangpu River has witnessed the growth of Shanghai. In the history of this city's mixed taste of East and West and its tolerance and openness, there is a kind of taste that comes from a humble background but is unique in its own right. In the process of evolution, it will not disappear due to the impact of all parties, but will become clearer and stronger. This is local cuisine, which has laid the foundation of this city’s taste.

In the world of local professionals, 83-year-old Li Borong has earned a reputation for his hard work. The punches never leave the hands, the music never leaves the mouth, there are no shortcuts in Kung Fu. Li Wei and Li Yue both started learning cooking from Li Borong at the age of 14. Knife skill, the core skill of Chinese cooking, represents the skill of a chef. The coir raincoat knife technique relies on wrist control. The force, position, and direction of the knife are all within a few inches. Deboning the whole fish tests your understanding of the structure of the ingredients, accurately cutting the joints where the bones and flesh are connected, and separating them perfectly. Ultimate sword skills are like advanced martial arts. Only when the skills in your hands are mastered can you wield the sword with ease and ease.

The knife skills dish among our dishes, the three-wire dish, is Li Wei’s unique skill. Ham, chicken breast, and winter bamboo shoots are three extremely fresh ingredients. They are first thinly sliced ??and then cut into thin strips with a diameter of less than 0.5 mm. The ingredients are cooked and shredded in advance to expand the contact surface between the ingredients and the soup. During the cooking process, the three flavors are released simultaneously and blended into one. Meticulous knife skills can give the ingredients a unique beauty. Taking into account both deliciousness and appearance is the Chinese food philosophy. The elder brother is skilled in swordsmanship, and the younger brother specializes in fire. To fry river shrimp in oil, the cooking process takes less than 10 seconds. The oil temperature reaches 200 degrees Celsius before the ingredients can be put into the pot. The shrimp meat is cooked but not old, and the shrimp shells are crisp but not burnt. There cannot be any difference in time. Li Yue can even judge the timing of cooking based on the popping sound of shrimp shells. When the juice is collected, put it into the pot again and it will be equally clean. This dish is as strict as a textbook on the test of heat.

Concerning heat, there are more extreme examples in Cantonese cuisine. Jie Jie pot, pursues the freshness and tenderness of food, uses high heat to cook quickly, and shortens the cooking time as much as possible. Not only that, the chef also needs to adjust the firepower and the timing of "picking up" the clay pot based on the distance between the dining table and the stove. While running, the cooking continues. If this is a play, the food will only appear perfectly when the curtain is raised, that is, at the moment of enjoyment. In Chinese, the use of the word "huohou" is not limited to the kitchen, but can also be used to evaluate the cultivation of life and the state of being a person.

Li Borong is happiest when he returns to the kitchen where he worked. He started studying cooking in 1945 and said goodbye to the kitchen at the age of 80. Times have changed, fate has risen and fallen, but Li Borong has never put down the knife and spoon in his hands. His studiousness, dedication, preaching, and teaching have enabled him to achieve today's achievements and respect. It is not just Tang poetry, Song lyrics, Kun opera, and Peking opera that inherit Chinese culture. It contains every detail related to our lives. From this perspective, chefs are the inheritors of culture and great writers of civilization.

In Huizhou, the cake residue left by oil extraction is the best fertilizer for crops.

In front of a cave in northern Shaanxi, Zhang Shixin’s children and grandchildren hung out the noodles they made.

The Mangshan Yao people are still grateful for the gifts from the mountains.

From hands to mouth, from mouth to heart, the Chinese continue to have a unique way of perceiving the world and life. As long as they light the fire and pick up the bowls and chopsticks, every ordinary person will participate in creating an extraordinary epic on the tip of the tongue at some moment.