"Tongue on China"

CCTV's key program, *** seven episodes. The theme centers around the Chinese people's pursuit of good food and life, and uses specific characters' stories to link up the ecology of food across China.

Episode 1: The Gift of Nature

As a foodie, the wonderful taste of food is certainly something to savor, but where does it come from? There's no doubt that we get all our food from nature, and before we step into the kitchen and head to the table, let's go back to nature and look at her original gift to us.

Episode 2: The Story of Staple Foods

Staple foods are the staple foods of the table, and they are the main source of energy for people. From the natural grains that fed the hungry in ancient times to the sumptuous, mouth-watering delicacies on people's tables today, a colorful and ever-changing world of staple foods is presented to you.

Episode 3: Inspiration for Transformation

Curd, tempeh, yellow wine, and kimchi all have one **** in common: they all have a special flavor that is aromatic and rich. This flavor is the result of people and microorganisms working hand in hand. This technique is called "fermentation".

Episode 4: The Taste of Time

Pickled foods, dried foods that have been air-dried, as well as sauced and frozen foods, are some of the oldest ways to preserve food in China. It is still a favorite of the Chinese people today.

Episode 5: Secrets of the Kitchen

In contrast to the traditional Western culture of "raw food, fresh food, divided food", Chinese cuisine is more concerned with color, aroma, taste, shape and utensils. And in the pursuit of this series of mood, Chinese chefs are like masters of magic, are able to "fire and water" trick to play to the point of pure fire, which is 8,000 years of practice.

Episode 6: The Harmony of Flavors

The Chinese diet has always been characterized by a "flavor" that is the soul. Different raw materials, different seasonings, different modulation techniques, different masters of seasoning, leading the food to a more delicious realm. Salty, sweet and salty, sweet and sour, hot and sour, spicy, tangy, bitter and fresh ...... Each kind of food, through the Chinese people's careful cooking, presents a different flavor and temperament.

Episode 7: Our Fields

The final episode takes viewers through a return - from the table back to the earth. Taking the food on the table as a starting point, it then turns its attention to the vast fields that produce the raw ingredients of various cuisines, exploring the origins of the cuisines, how they are cultivated by humans in various ways, and highlighting the ecologically friendly agricultural production methods, which are precisely what can provide the crucial quality assurance for the cuisines - good and clean.

The God of Sushi

A documentary about sushi by David Jaber. He is an authentic New Yorker! He grew up loving sushi and was so moved by Jiro Ono's work ethic that he simply carried a camera to Japan to film.

Onojiro, 86, is the world's oldest three-star chef and is known as the "God of Sushi. In Japan, he is highly regarded, and his reputation as "the first man of sushi" has spread around the world. Throughout his life, he is holding sushi, always to the highest standards for themselves and apprentices, observing the guests dining conditions fine-tuning sushi, to ensure that guests enjoy the ultimate flavor, and even to protect the hands to create sushi, not work always with gloves, even sleep is not slack.

His sushi restaurant, Sukiyabashi Jiro, is renowned for its meticulous attention to detail, from the ingredients, to the preparation, to the moment of entry. This tiny store, tucked away in the basement of a Tokyo office building, has been awarded three stars from the Michelin Guide, the food bible, for two years in a row. It's been hailed as a delicacy worth spending a lifetime waiting in line for.

The Noodle Trail

Noodles are a simple, tasty, nutritious and healthy food, and one of the most common staples on the dinner table. This documentary traces the development of noodles, allowing viewers to appreciate the different natural environments and cultural differences of various regions.

With its mouth-watering "noodles", the documentary tells us about the unique noodle culture behind the spread of noodles, giving us a new visual enjoyment of "noodles".

This movie is a great example of how to make the most of your time.

The documentary won several awards at the 36th Korean Broadcasting Awards. It took three years from preparation to filming, and the crew traveled to more than a dozen countries in Europe and Asia, including mainland China, Uzbekistan, South Korea, Japan, Vietnam, Thailand, Bhutan, Turkey, and Italy, to present a comprehensive display of noodle cultures with a variety of solid archaeological evidence and documentary materials