China on the tip of the tongue (mbth: A Bite of China)
The documentary about food broadcast for China CCTV mainly focuses on the food ecology in China. Through many aspects of Chinese cuisine, we can show the culture of ceremony and ethics brought by food to China people's lives. See China's special ingredients and a series of elements related to food that constitute the unique temperament of China cuisine; Understand the exquisiteness and long history of Chinese food culture. 20 12 On May 22nd, the film ended perfectly after the last episode of Our Field was broadcast.
A Brief Introduction to China on the Tip of the Tongue
"China on the Tip of the Tongue" will take Ju Changlong, the "world master of Chinese food" and "master of Huaiyang cuisine" who returned from Japan, as the protagonist of the documentary, and show the elegant demeanor of Huaiyang cuisine on the platform of CCTV.
Diversity introduction
China on the Tip of the Tongue is a key project of CCTV, with seven episodes. The theme revolves around China people's beautiful pursuit of food and life, and connects the food ecology of China with specific characters' stories.
Episode 1: The Gift of Nature
As a gourmet, the delicious taste of food is certainly worth pondering, but where does the food come from? There is no doubt that we get all the food from nature. Before we go into the kitchen and go to the dining table, let's go back to nature and see her initial gift to us.
This episode will select the representative individuals, families and communities living in different geographical environments (such as oceans, grasslands, mountains, basins and lakes) in China as the main characters of the story, and the completely different eating habits and lifestyles brought about by the great differences in the natural environment (such as drought, humidity, heat and cold) as the background of the story, showing how nature gives China people food in different ways, and how we can live in harmony with nature.
Episode 2: The Story of Staple Food
Staple food is the main food on the table and the main source of energy needed by people. From the natural grains that people used to feed their hunger in ancient times to the rich and mouth-watering food on people's tables today, a colorful and varied world of staple foods is presented to you. This episode focuses on the stories about staple food in different regions, different nationalities and different styles, showing people's pursuit of the appearance and taste of staple food, the wisdom of handling and processing staple food, and the deep feelings of China people for staple food.
The third episode: the inspiration of transformation
Fermented bean curd, fermented soybean, yellow wine and pickles all have a * * * in common, and they all have a special flavor with strong fragrance. This taste is the result of the joint efforts of people and microorganisms. And this technique is called "fermentation" The ancestors of China people, with some pots and pans and keen intuition, created a new realm of food. To achieve the goal of transforming food into delicious food, we must overcome obstacles, create conditions, seize opportunities and experience setbacks, so as to stimulate the greatest wisdom from "eating".
Episode 4: The Taste of Time
Pickled food, air-dried dry goods, sauce soaking and freezing are the oldest food preservation methods in China. Today, people in China still love this kind of food.
The delicacies involved in this episode mainly include bacon, ham, roasted meat, salted fish (pickled fish), pickled vegetables, pickled vegetables, and different food preservation methods, such as salting, sugar pickling, oil soaking, drying in the sun, air drying and freezing, to show various China delicacies based on this and raw materials.
The storage of food has developed from the earlier preservation of food to the constant pursuit of food taste. The technology of preservation contains the wisdom of China people and presents the life of China people. At the same time, "curing and fermenting to keep fresh" also contains the emotional and cultural images of China people, such as the yearning for hometown, a certain emotion contained in the heart for a long time and so on.
Episode 5: The Secret of the Kitchen
Compared with the western traditional food culture of "raw and fresh food, eat separately", China's dishes pay more attention to color, aroma, taste, shape and container. In the pursuit of this series of artistic conception, all the chefs in China are like magic masters, and they can play the trick of "fire and water attack" to the point of pure fire, which has been practiced for 8,000 years. In this long process, we have also experienced three important leaps: boiling, steaming and frying. The essence of their similarity is nothing more than the regulation of the relationship between water and fire, and so far there is only one nation in the world who knows how to steam vegetables and stir-fry. This episode will mainly show China people's unique skills in the kitchen through stories related to people with exquisite culinary skills.
Episode 6: Harmony of Five Flavors
China's diet is known as "taste", which is the theory of soul. Different raw materials, different condiments, different modulation techniques and different seasoning masters lead food to a more delicious state. Salty and fresh, sweet and salty, sweet and sour, sour and hot, spicy, spicy, bitter and delicious ... Each kind of food, carefully cooked by China people, presents a different taste and temperament. In this episode, we will explore the different seasonings needed by China people to cook various flavors, show the rich seasoning production technology, and decipher the superb seasoning technology of China people. 10 stories, involving four basic cuisines of Sichuan, Shandong, Guangdong and Huaiyang, and representative regional cuisines such as Xinjiang and Yunnan, tell the real life of China people and express their true feelings by showing colorful cooking culture.
Episode 7: Our Field
As the last episode, this episode will lead the audience to complete a return-from the table to the earth. Starting with the delicious food on the dining table, we will turn our attention to the vast fields that produce all kinds of delicious raw materials, explore the source of delicious food, how they are cultivated by human beings in various ways, and highlight the ecological and environmental protection agricultural production mode. It is this way that we can provide the vital quality assurance for delicious food-excellent and clean.
This episode presents the diversity of food, regional differences and agriculture in China, and tells the story of China people adapting to and transforming nature for food.