I naturally fell into the pit of Chinese food programs, swallowed at the screen and looked at those delicious foods. The more I look at them, the hungrier I am, and the more I look at my thoughts. Let's talk about food programs that I will watch over and over again.
First of all, these are TV programs, not video programs from the media. I watched it all on YouTube because of "it only plays in Chinese mainland".
1, daily diet
During the winter and summer vacations at home, as soon as the remote control changes channels, I will glance at it. At that time, the host was Liu Yiwei. Who would have thought that ten years later, this episode 15 minutes has become a classic of China cuisine after I went abroad. When I want to cook a dish, my first choice is to go to YouTube to search for daily diet.
The chefs inside are all serious chefs. They will tell you the most basic Chinese food practices and the small details that should be paid attention to when cooking at home, including the processing methods and dosage of various ingredients, the cooking time and judgment method. This 15 minute of pure dry goods is enough for beginners or advanced learners of Chinese food.
My favorite is the series of pasta taught by Master Yu Shiqing, such as purple potato steamed bread, winter steamed bread, fried buns, steamed glutinous rice, and dried plum pancakes ... For me, a southerner who loves pasta, I can smell the fragrance of noodles every time I look at the pasta she teaches. What I like most about her is that she will explain in detail how to knead and roll noodles, and what to do if a novice does it. What a sweet chef.
The only regret is that this program stopped broadcasting at the end of 20 15, and was replaced by "Go home for dinner" hosted by Wang, an interview cooking program. I don't know if the food was good, but the interview was not very interesting.
However, the number of programs from 1999 to 20 15 and 16 is enough for daily home cooking reference, and the series of recipes published in "Daily Diet" need not be bought, and the recipes are incredibly simple.
2. Documentary editing room
YouTube's occasional recommendation will surprise people, such as Documentary Editing Room. The recommended issue is Shanghai Fried Map. The street swept by the lens is the street where I once lived, and the shop I photographed is the one I have been to. This intimacy is wonderful, even though I have only lived in that city for six years.
I will always watch my favorite series without changing other videos in the middle. That weekend, I watched all the parts about Shanghai cuisine in one breath in the documentary editing room: Shanghai Taste in Tangyuan, Ada's Story, Cooked Food in Memory, Rib Rice Cake in Memory ... I heard more Shanghai dialect than I heard abroad for five years, until Sunday night.
It's hard to say whether you will eat the food taken in the program when you go back. A lot of food smells good when I see it, but it's like sitting down to eat. But when you go back to Shanghai, there are two things you must eat: Xiao Yang fried-dumpling and Jia Jia baozi.
A stack of vinegar ginger slices, a cage of fresh meat and mutton pot stickers are my memories and nostalgia for that big city.
3. Taiwan Province Province 100 1 story.
The pleasant thing about watching this program is that the uploader will upload an episode into several parts and then upload a complete version. Each part is only 7 or 8 minutes, because there is no story connection before and after, so it looks very relaxed. Just click to watch it, and you don't have to forget where you watched the last episode next time, so don't watch it.
Moreover, this program is still being updated, and it has been broadcast for more than seven years. Some restaurants introduced in the early programs are probably closed now, such as the "Gangxin Tea Restaurant" opened by Alejandro Delfino in Taipei many years ago.
Compared with these star restaurants that open their doors with great fanfare and close their doors quietly, many old shops and small shops handed down from generation to generation are more interesting. There are three generations of grass carp porridge, bean curd bags lined up in the alley, breakfast shops in old houses in Qing dynasty …
Many people who joined the army in the early days were northerners, but now we can see many authentic-looking noodle restaurants in the north: scallion cake, Shandong big steamed bread, leek box and egg cake. ...
These seemingly inconspicuous foods are far more attractive to me than those Michelin restaurants or hat restaurants.
But like the lines that often appear in the program, I don't know how long these unforgettable old smells will last, and whether they will not be passed down one day.