1. Visual enjoyment

2. Food is the most important thing for the people

3. People don't want to eat gutter oil and leather shoes any more!

steps

delicious food? Regional culture is more attractive!

With the development of science and technology and convenient transportation, modern people can enjoy their appetite as much as they want. In winter, they can eat watermelon in summer, and in summer, they can eat steaming hot pot in air-conditioned rooms. Food is not divided into north and south, and a second-tier city can taste all the specialties of the motherland.

Beijing Wangfujing, Shanghai Chenghuang Temple, Nanjing Confucius Temple, Wuhan Hubu Lane and Jinan Furong Street have long been famous for their food landmarks, which have become the unique gathering places of food culture in the city. More and more people call themselves "foodies", and the desire to eat is accepted and recognized by people.

The ordinary ingredients in China on the Tip of the Tongue are not expensive but fresh enough, and they need to be searched for, so they are precious. From the first season's Tricholoma matsutake, winter bamboo shoots, butter tea, Taihu lotus root and Shanghai drunken crab to the second season's butter honey, Yunnan wild fungus, Mangshan Ciba and Taizhou jumping fish, these seemingly ordinary ingredients contain ordinary people's love.

The most representative regional cuisines in China are produced in a production network, from south to north and then from north to south, including the eastern coast, the central plain, the northeast plain, the Inner Mongolia prairie and the Yunnan-Guizhou Plateau. The story of the cuisines travels all over the country, and China on the Tip of the Tongue is also a magnificent national customs map.

Animals, plants and condiments, which are all around us, are boiling in oil and magnified by the camera one by one. They convey a concept of eating and a serious attitude towards life.

Family stories in food stories

The geographical leap brings not only visual impact and colorful culture, but more importantly, it connects one touching story after another with the ups and downs of characters' fate as a clue.

In the first season of "Gift of Nature", Xiao Zhuoma and her mother were going to dig pine mushrooms in the virgin forest before dawn. After a day of running around, her mother almost fell down, watching others dig more than herself, thinking that her mother was in poor health but desperately looking for pine mushrooms, Xiao Zhuo Ma was anxious and distressed; In the episode "The Taste of Time", Kim Shunji, a Korean girl who worked hard in Beijing, went back to her hometown to pickle kimchi with her mother to secret the taste in her memory. In the second season "Footsteps", Baima Zhandui ventured to climb a tree more than 41 meters to find honey for his family to make ghee honey; Li Jianying, a Miao girl, watched her mother take off her hometown costume and put on the clothes on the urban assembly line, in order to stay away from her hometown and run away from home for a pair of children in the mountains ...

In the trivial story, food and the fate of the characters are firmly tied together, conveying a kind of affection with blood thicker than water, and the gratitude for nature and parents is washed away in the hearts of the audience, so familiar and so strong ...

A carefully cooked "audio-visual" feast < The score created by Roc Chen, a young music composer, is fresh and beautiful, which is a kind of note that can flow in the heart stream. The original music such as "Spring, Summer and Autumn of Labor", "Just Down the Tip of the Tongue, Up to the Heart" and "Winter Collection" are closely intertwined with the whole documentary, which is quite moving.

Li Lihong, an associate professor in the Department of Director and Performance, School of Film and Television Arts, Communication University of China, acts as a voice narrator. His voice is steady and sophisticated, and the story of ordinary people is told with the flavor of Zhao Zhongxiang's voice, but it is more rational and vivid than Zhao Zhongxiang's, which adds a lot of color to the film.

The master of the film crew frankly learned from BBC classic documentaries Beautiful China and Planet of Man, and broke through the tradition in the lens. What impressed the audience deeply and deeply was the lens of a family toasting and drinking after the food was made, the lens of people holding their own ingredients with sweat and smiling prudently, and the camera following the food to the table. These images naturally showed respect for workers and food.

China on the Tip of the Tongue is not only a new era in the history of China documentary, but also an opportunity for China regional cuisine to spread widely and flourish. The film crew laughed and said, "I am clumsy and crawling forward." However, their attitude towards creation and sincerity towards documentaries made the "real Chinese food culture" return to orthodoxy, and let China people taste the feast on the tip of their tongue in the tears after drooling.