China on the Tip of the Tongue is a cooking program, which shows the cooking of China cuisine under the camera and keeps the audience indoors? Experience? Food for China.

There are too many delicious foods with local characteristics in "Food on the Tip of the Tongue". Let's list some representative delicacies: Beijing Roast Duck, Tianjin Twist, Hebei Donkey Fire, Chongqing Spicy Hot Pot, Shanghai Fried Bread, Shanxi Daoxiao Noodles, Liaoning Chicken Frame, Jilin Cold Noodles, Heilongjiang Potted Meat, Jiangsu Salted Duck, Zhejiang Jinhua Ham, Anhui Huangshan Mandarin Fish, Fujian Buddha Jumping Wall, etc.

Although I was born in the south, I like to eat pasta. The cold noodles in Jilin are sweet and sour, smooth and delicious. The method is: soak bread in warm water for 3-5 minutes, boil it in boiling water for 3-4 minutes, rinse it with cold water for 3 times to improve the strength, pour in bone soup and cold noodle soup, and add your favorite dishes. Although the method is simple, it tastes different. Speaking of the Northeast, we should also mention the braised pork in Heilongjiang. Braised pork looks a bit like sweet and sour pork ribs. The method is: take a piece of lean meat, cut it into pieces, add oil and salt, add flour, water and oil, stir it evenly, prepare shredded radish and shredded ginger, fry the lean meat in a pot after hot oil, stir it until it is half cooked, then stir it again, stir it until it is golden, and then hot oil.

China on the Tip of the Tongue has also been to Chaoshan area, and it is about raw food and salty food. Chaoshan is a coastal area with more seafood. Raw salting can retain the original flavor of seafood to the maximum extent. The tradition of raw pickling originated from the Song Dynasty in China 1000 years ago. Pickled raw shrimps, crabs, etc. If the taste of seafood is heavy, it can be pickled with garlic and pepper, which can mask the taste and remove bacteria from seafood. Raw salted seafood is very popular in Chaoshan. A bite of beer and seafood is simply delicious. The smoked duck in Chaoshan tastes good, too Ducks are smoked with bagasse. The process is as follows: mix brown sugar, spiced powder, vinegar and salt evenly to make sauce to marinate ducks. Hang the salted duck on the inner wall of the barrel, bake it with charcoal fire for 40 minutes, and the sauce will fully penetrate into the duck meat. When it's time to smoke, put bagasse in a bucket and light it until the duck is cooked.