The Chinese commentary on the tip of the tongue is as follows:

1. East and West, Jiangnan and Saibei. The migration of people has led to the encounter of food, and the separation and separation of food has witnessed the gathering and separation of people.

2. In the kitchen, the best way for the five flavors to exist is not to make any one of them stand out, but the harmony and balance of the five flavors. This is not only the perfection that Chinese chefs and traditional Chinese medicine practitioners of all ages have been pursuing. This state is also the ideal state that China pursues in conducting itself in the world, and even in governing the country.

3. A spoonful of fish sauce is enough to make the most ordinary ingredients suddenly sour and touching. This is the most delicious reunion of the year, and it is destined to be a dinner with mixed emotions.

4. Chinese cooking can not only invade our taste buds as fiercely as spicy Sichuan cuisine, but it can also moisten things silently and let our tongues appreciate the beauty of umami.

5. Whether in Chinese food or in Chinese characters, the magical word "flavor" seems to always be full of infinite possibilities. In addition to what is tasted by the tongue and smelled by the nose, in Chinese culture, the perception and definition of "taste" both originate from food and transcend food. In other words, it is not only our tongues and noses that can truly feel the "taste", but also the hearts of the Chinese people.

6. The five flavors make the taste of Chinese food ever-changing, and they also provide a good foundation for China. People provide a special way of expression when they savor and reminisce about their different life situations.

7. A bowl of sugar water melts the deep restraint of the Chinese father when he faces the future for the first time. Son-in-law, the taste in every father's heart may be more complicated than a bowl of sugar water.

8. As people migrate, ingredients, spices, recipes and techniques also travel through the vast space of time. , evolution, and regeneration, forming a long and rich history

9. Today, unprecedented abundance of food coexists with unprecedented resource dilemmas. If we look for answers in the wisdom of our ancestors, they may warn us this way. In a short life, there are thousands of houses, only six feet to sleep at night, and a wealth of wealth.

10. Little Chaos, small and thin-skinned, can be saved by just scooping it into the boiling water. You can put it into a bowl and take a bite, it’s so delicious!

11. The Chinese habit of eating breakfast began in the Han Dynasty more than 2,000 years ago. Since then, breakfast has been practiced in most parts of China. Having three meals a day, lunch and dinner, is good for life and production.

12. Most Chinese people’s feelings about food are homesickness, nostalgia, and nostalgia for the taste of childhood.

13. Kitchen. The secret of food is, on the surface, the art of water and fire. To put it bluntly, it is nothing more than the harmonious relationship between people and everything in the world. The ultimate secret is - there is no secret.

14. All the salivation caused by food documentaries can find the best outlet here, and all the emotions of homesickness, nostalgia and homesickness can be found here. The warmest and most appropriate placement. There are no complicated techniques, dazzling ingredients, or exquisite utensils, only the texture and deliciousness of the food itself, which is consistent with the documentary.

15. Obtaining the ingredients requires a lot of hard work. And wait patiently, this rule also applies to Dashan

16. To make pickled fish, you must first make sweet rice, wash the glutinous rice, steam it on the stove, wait until the glutinous rice is cooked, add koji to ferment, and carp. After eating the rice flowers, it is the fattest and sweetest time. Rather than catching the ingredients, it is more like an outdoor parent-child game.

17. The rice dumplings are wrapped in pure green reed leaves. After the white glutinous rice and red dates are cooked, peel off the reed leaves, and you will see that there are a few dark red shiny agates embedded in the rice balls, which is very beautiful.

18. The desire for delicious food. It originates from human instinct. However, when it comes to food, everyone has different or even opposite choices. They all have their own reasons for eating meat and vegetables, fast food and slow food.

19. Food has been used for thousands of years. In this way, people keep migrating and changing with their footsteps. No matter how far they go, in people's minds, only the taste of hometown is familiar and stubborn. It is like a taste positioning system, locked thousands of miles away. A different place, one end is always tied to the hometown deep in the memory.

20. People are like what they eat, and food is always associated with people. Behind the vivid and mouth-watering images in the documentary are personal experiences that reflect people's living environment and attitude towards life.