"Tongue on the tip of China" Season 3 returns with mysterious cuisine warmly
2017-10-28 CCTV Record
"Tongue on the tip of China" Season 3
Returns with mysterious cuisine warmly
Years and years of re-yang, and now re-yang again.
Beijing's autumn suburb of Yanqi Lake, the autumn colors are intoxicating, and the air still seems to be filled with the faint fragrance of yesterday's cakes.
On October 27, 2017, the CCTV-9 Record Channel 2018 Annual Promotion Ceremony is being held here.
At the conference, Liu Hongyan, general director of the third season of Tongue Tip of China, appeared on the stage with a mysterious food, and the first card he played was the "Chrysanthemum Gourmet".
The ninth day of the ninth month of the lunar calendar. The ancient people took nine as the number of Yang, the first nine days of September, the month and day are nine, so it is Chongyang.
The Chongyang Festival, when did it originate?
Where did the custom of eating pong bait come from?
Why do the Chinese call the Chongyang Festival the Festival of Respect for the Elderly?
What is the significance of the big peach brought by director Liu Hongyan?
If asked what the third season of Tongue and Tip of China is going to be about, director Liu replied with one sentence, "In the third season of Tongue and Tip of China, we want to show how the Chinese people ate one bite at a time to become what they are today."
How a piece of cake can make us feel the charm of Chinese culture
At the promotion ceremony, Liu Hongyan, the director of the third season of "The Tip of the Tongue", brought a piece of mysterious flower cake to every audience on the spot after he appeared on the stage.
China is a vast country with a wide variety of cuisines, so why did the director choose to bring a piece of seemingly ordinary flower cake to everyone? On the scene, the director unveiled this mystery for us. It turns out that the 28th is the traditional Chinese festival of Chung Yeung Festival. So what does this tiny piece of cake have to do with the Chongyang Festival?
"On the ninth day of the ninth month, wear cornelian cherry, eat puff bait and drink chrysanthemum wine, and the cloud makes people live longer."
What the ancients called "eating bait", the bait is this cake, also known as Chongyang cake. We may only remember the first half of the poem, "wearing cornelian cherry to climb high and look into the distance", but forgot that the ancients also had a good life of eating bait, drinking chrysanthemum wine. With this small piece of cake, we can travel back in time and think of the ancient people inviting three or five friends, wearing cornelian cherry, eating ponzu bait, drinking wine and singing songs, and revisit the cultural traditions of the past thousand years.
Today, who are you sitting with eating the cake? Are you thinking of your loved ones or friends who have been away for a long time? ......
This is the good intention of the creators of this season. The Chinese people have been washing away history and blending time. Generations of Chinese people have been raising fireworks and cooking food between heaven and earth, and between one meal and another, the Chinese people have been savoring all the flavors of life and enjoying the beauty of life. A piece of cake makes people feel the ancient and wonderful Chinese charm.
Exclusive visit to the "tip of the tongue" back kitchen, the subzero life peach warm heart
"Tongue on the China" third season with food warm return, Liu Hongyan, director of the scene continued to zoom in on the scene, each table to send chrysanthemum tea, gingko fruit ...... and What kind of food? The reporter exclusively visited the "tip of the tongue" after the kitchen, a huge thing first attracted our eyes, this embraces the pipa half cover the object is what?
At the launch site, Liu unveiled its mystery for us. It is a big peach, or a magic peach, the belly of the big peach actually "gave birth" to 99 small peaches. What's going on here?
Originally, it's called the Zi Mu Shou Peach. It coincides with the Chung Yeung Festival, also known as the Festival of Respect for the Elderly, whose symbolic meaning is self-evident, and the audience couldn't help but be y impressed by the director's ingenuity. ZiMu ShouPeach, three, six, nine towards the top, five bats, the center of a Shou, meaning five blessings, wishing the elderly happiness, health and longevity.
"Respect for the elderly is a very good tradition for us Chinese, and bringing the longevity peaches to share with you is a hope that everyone here will take this longevity peach, which symbolizes good luck and fortune, back to pass on to their own family members, and take our blessings back as well." General Director Liu Hongyan said.
Cameraman? A chef? Who the hell is he
Talking about creative ideas, General Director Liu Hongyan was ready to invite on her creative team. Instead, a foreigner in a chef's uniform grabbed the stage with a mysterious dish.
All eyes were on the mysterious sharp object in his hand. More than four hours long meeting, meal time has passed, people have long been hungry, after eating the Chongyang cake, drink chrysanthemum tea, this time to eat what?
It turns out that this is a Sichuan centuries-old traditional cuisine - bowl of chicken, pottery bowl with spicy-based ingredients, plus a variety of seasonings boneless chicken slices mixed and become, crispy skin and tender meat, spicy and fragrant, sweet and salty.
This dish will be the culmination of this culinary feast, the general director of the on-stage speech was interrupted a few times, Liu director very considerate, said: "Why don't I pause the speech so that everyone can eat to their heart's content for five minutes? "
Then the tall foreigner on stage took off his chef's uniform. The chief director revealed his true identity: "Don't think he's the executive chef of this hotel, this is our foreign cameraman Benito Strangio, from the Netherlands. He came to China to be associated with 'Tongue Tip of China' and followed the crew up mountains, down seas and across rivers, doing everything. He says he loves Chinese food, and every time he shoots, there is always something delicious waiting for him. He is also brave enough to try all kinds of regional cuisines and holds a very open mind about Chinese food."
The tongue team, everyone affectionately called him Lao Ban, Lao Ban he even challenged the spicy Sichuan cuisine - marinated chicken feet, "eat very painful, although the mouth can not help it, but has been too spicy, the whole process is almost crying to eat down. " Director Liu revealed with a smile.
Talking about the inclusion of foreign creators in this season's filming, Liu Hongyan, the general director, said that because they come from different countries and have different cultural traditions, they hope to find different ways of expression in the presentation of images.
"We Chinese will have some inertia or visual fatigue when we film our own food, and if we revisit these foods of ours, including our stories, our characters and the changing times, through the lens of another culture, there may be a sense of familiarity and strangeness."
Also present were several directors, including Sha Luo, Luo Yonghong and Zhang Mu, who returned from filming. What kind of torture did they go through and what kind of journey did they go through in the creation of this season of the tongue program by general director Liu Hongyan? The official website of the upcoming third season of "The Tip of the Tongue" on CCTV.com will tell you all about it.
Liu Hongyan, the director, believes that "in the rapid development of the present, everyone needs to guard themselves in a way, in fact, food is the best way. There has been some scientific research, through the sense of smell and taste of the human cue, can make people's memories quickly back to 6 years old to 10 years old childhood, which is why many of us see a lot of food will immediately think of the hometown, think of the taste of the mother, think of the kitchen. This is also a theme that we hope to continue to stick to this season, we hope to find our peace of mind through food, and I hope that this can have more **** with modern people today."
Passionate female drummer? No, she's the real driving force behind the Documentary Channel
The final part of the presentation was the launch of the third season of "Tip of the Tongue". Liang Hong, the director of the Documentary Channel, who put down her drumsticks and walked off the stage after enthusiastically beating the drum, was overwhelmed with joy.
She said she had visited the cast of the third season of "Sharp Tongue" many times, and over and over again did not forget to instruct, is still asking the creative team to go through the food, visit the warmth behind them.
It is understood that the third season of "Tongue" **** 8 episodes, 50 minutes per episode, will meet with the audience during the Spring Festival next year.