Memorizing Jiangnan-Taste

Memorizing Jiangnan.

As a small crab, the total angle is south of the Yangtze River; Glutinous rice favorite, river fresh fish basket!

why don't you remember Jiangnan?

Eat on earth, Suzhou and Hangzhou linger; Red, green and blue shadows, and lotus leaves!

why don't you remember Jiangnan?

it's more important to remember when you eat! Therefore, there is a taste of Jiangnan, which really fits!

This is a documentary about many delicacies in the south of the Yangtze River. Every episode tells about one place, and even one place tells about one place. When you talk about it, you can see the color and smell it just right!

more than p>2 minutes is enough to make your tongue full of passion to experience!

The eight episodes of the humanistic documentary are directed by Chen Jian 'e, a senior documentary director in Taiwan Province, and produced by Liangyou (Beijing) Cultural Media Company as the first work of the series of documentaries "Taste of China".

episode 1:

based on the exquisite cooking skills of several China chefs in Suzhou, this paper expounds the profoundness of China's food culture and the essence of "not eating from time to time" in Jiangnan flavor.

Sauced meat, green dumplings, black rice and swordfish ... are well-known delicacies! From the perspective of seasons and ingredients selection, this paper interprets the diet culture of "not eating from time to time" in Jiangnan area.

episode 2:

Liu Hanlin, the owner of Zuilu, was originally a painter. Because his wife yearned for a peaceful and leisurely rural life, she moved to the mountains in the suburbs of Hangzhou and opened a private restaurant named Zuilu.

Describe the food philosophy of Jiangnan literati. It embodies the way of "Jiangnan taste".

Episode 3:

Suzhou Dongshan, Luxiang ancient village farmhouse food+Yuan Weidong, the shopkeeper of Huaidetang (antique shop), tells the ins and outs of Suzhou flavor.

Taihu people have always continued their ancestors' "relying on mountains to eat mountains and relying on water to draw water". Yuan Weidong, a local villager in the ancient village, relied on the unique historical and cultural advantages of his hometown to open an antique shop, which earned him the title of "Yuan shopkeeper". In addition, Yuan Weidong's family also opened a restaurant, which was mainly managed by his parents and his wife. The restaurant specializes in Dongshan snacks such as wonton, snow dumplings and vegetable rice. Dongshan people, represented by shopkeeper Yuan, enjoy all that nature has given them, and at the same time, through their hard work and wisdom, they constantly feel the poetry and beauty of Suzhou flavor.

episode iv:

two brothers, one plowing and one reading. Prosperity and quiet, the road of life!

brothers Wang youhong and Wang youyong in jiande mountain area. After graduating from college, my brother worked in Shanghai and once became an early elite management of Huawei. My younger brother became a real farmer by farming.

the two brothers have always had a good relationship. Six years ago, my brother returned to Hangzhou to open a private kitchen "Gengdu Hall". In order to keep the ingredients as fresh as possible, 27 acres of hills and a reservoir in my hometown are included. The younger brother is responsible for planting and feeding, and the ingredients are sent to the elder brother's "farming and reading hall" every day as raw materials.

Episode 5:

Yema Teahouse, which specializes in local dishes in Hangzhou, is owned by Ma Mindong and his wife Ye Beibei. The couple's shop-"Yema" is taken from a word in the couple's name.

All the ingredients are supplied by farmers at designated places, which keeps the simplest and most primitive flavor, the method is not fancy, and the name of the dish is real. "Bacon Chicken", "Steamed White Stripes", "Braised Crucian Carp with Onion" and "Yellow Croaker with Distiller's Grains" ...

Episode VI:

Fuyang native of Qiandao Lake, food blogger!

I opened a restaurant in my hometown of Qingzhiwu, Hangzhou, to fulfill my childhood dream. As a standard "foodie", Xiaoxiao always likes to ponder over the novel practices of various dishes, and even obtained the western food qualification certificate. "Chinese food cooked in the west" has become the core feature of her creative cuisine. As a representative of modern young people in the south of the Yangtze River, Xiaoxiao's idea of borderless cuisine allows more local people in the south of the Yangtze River to taste delicious food from all over the world without leaving their homes, adding another layer of creativity and interest to the taste of the south of the Yangtze River.

episode 7:

Pascal, a Frenchman who can speak fluent Chinese, comes from Lund! I especially like walking in the countryside and talking with local farmers in the south of the Yangtze River. With a strong interest in China tea, I came to China in the early 199s, and since then, I have taken root and opened a French restaurant in Hangzhou.

I got to know my Chinese wife, Shi Hong, by virtue of her wonderful cooking skills. His choice of raw materials is almost harsh, and he will go to the origin of ingredients to see for himself and buy them directly from farmers. He believes that this will not only ensure the quality of raw materials in his restaurant, but also increase the income of local farmers.

Episode 8:

Shuanglin, a Millennium ancient town, has a century-old bakery in the south of the Yangtze River!

The residents of the ancient town have lived here for generations, and many customs and habits have been preserved. The custom of celebrating holidays, getting married and eating rice cakes has been passed down. The new spring cake shop operated by Wang Xinquan's family of three has gone through five generations, and its cake-making technology has been more than a hundred years. Shuanglin people's attention and demand for cakes can be clearly seen from the daily busy figure of Wang Xinquan's family of three. The cakes sold by Wang Xinquan are not only gifts for the townspeople, but also favorite refreshments and breakfasts for the neighbors.

My own season:

Most foods in the south of the Yangtze River are original; The years have changed, and now there are many things in all corners of the country, and it is difficult to be perfect. It is very likely that the old pier in Chongqing will be scattered next to the shrimps with snails!

food is in the world, and ordinary people's homes!

Therefore, we can see that the film is more colorful in the market, with master chefs, centuries-old inheritance and foreign things serving China!

in short, remembering Jiangnan, Jiangnan people can get a taste!

most of the protagonists in the single episode go to the fields and the bridge to make tiles in person, and choose the ingredients. The Frenchman XX said it directly, and it was sold in the vegetable market. They are worried about all kinds of chemical synthesis or excessive pesticide residues. Therefore, they should choose it in a long-term orientation, rest assured, feel at ease, and be calm!

And among the urban middle class, there are more and more people who pay attention to table safety and are willing to pay for this safety!

Jiangnan can be seen;

Jiangnan, can be on the tip of the tongue;

Jiangnan can be remembered!