Tongue on the tip of China is a literary film, there are food documentaries to recommend such a few:

First, Chinese food mystery

*** is divided into eight episodes, each episode of a theme, for those who like Chinese food delicious mouths, this documentary, I highly recommend: including "fire", "knife skills", "spicy", "tofu", "pastry", "food", "food", "food", "food", "food", "food", "food", "food", "food" and "food". ", "knife skills", "spicy", "tofu", "pastry", "Fresh", "Food Vessel", "Official Cuisine". Each of its episodes around a topic detailed station to see, such as fire, its record of Chinese cuisine in the fire belly head, from the selection of materials to processing, fried to nine mature, served on the table just right, the record of Chinese cuisine on the fire requirements. The third episode, Spicy, documents the three steps in making chili oil by the late Master Shi Zhengliang, and is a classic.

This documentary is for food lovers and chefs alike.

Second, The Road of Noodles

This documentary is a step-by-step documentary by a South Korean director that chronicles the history of noodles, their traditions, their techniques, and several parts of their culture.

Noodle Road is a documentary that was launched on May 9, 2011 on CCTV's Documentary Channel's Huan Yu Horizons, with a total of 6 episodes. The film invites renowned Chinese-American gourmet Tan Ronghui to lead us into the story of noodles, and tells the story of human civilization from the perspective of the origins and development of noodles.

This documentary is perfect for professionals to learn about the history of noodles.

Third, Thousand Autumns of Sichuan Cuisine

This is a must-see documentary for professionals who want to understand Sichuan cuisine.

This is so far the only systematic, comprehensive and profound reflection of the history of Sichuan cuisine, a large-scale historical documentary. Sweeping away the usual dullness of documentaries, this film tells stories in a light-hearted and even humorous way, focusing on the four major stages of development in the history of Sichuan cuisine, while also telling the entrepreneurial stories of a number of typical Szechuan cuisine celebrities and famous restaurants. Historical and entrepreneurial stories are intertwined, supporting and mirroring each other, with detailed historical information, memories of those who lived through them, as well as witty comments and wise insights. It is an indispensable textbook on the history of Sichuan cuisine for catering and tourism practitioners and students.

There is much, much more besides, which you can slowly discover