Seeing the "tip of the tongue" must be a program to show local cuisine and promote traditional culture. As expected, I tried to enjoy this interesting program.

This film introduces the dietary differences in different parts of China, such as roasted Tricholoma matsutake oil, stewed spring bamboo shoots, bean curd soup with snow vegetables and winter bamboo shoots, bacon-flavored fresh, ribs lotus root soup, pickled and salted lotus root clips, hot and sour lotus root diced, fried and braised fish head bubble cakes, fried mackerel, pickled fish, Sweet and Sour Mandarin Fish and stewed fish. Different from other fancy food programs, the sincerity and simplicity of this program bring us more thinking beyond food. From it, I learned the relationship between people, people and food, and people and society. When I think further, I have a deeper understanding of China, which is on the tip of my tongue-from the most ordinary pot of rice, a steamed bread, to the ever-changing exquisite staple food, it is the crystallization of China people's hard work and accumulated experience. Today, when we have the right to stay away from nature and enjoy delicious food, we should cherish the gift of nature and thank those who have made the table delicious through labor and wisdom.

I think the most important thing of this program is not the enjoyment of taste, but the simple people, outlook on life and nature.

I think the documentary "China on the Tip of the Tongue" is a must-see for every foodie. If you don't watch it, you will really regret it.