TV series about food: 1 "Wakako Sake" and "Wakako Sake" are Japanese dramas adapted from comics into live-action versions.
The style is similar to "Late Night Diner" and "The Lonely Gourmet".
This TV series follows the life of Wakako, a 26-year-old office worker who is addicted to alcohol and wanders around various places.
It can be said that this series brought the scene in the gourmet manga where Wakako, a single woman, goes around happily drinking alone, into real life.
2 "Xia Fan" "Xia Fan~Men's Food~" (Japanese name: Xia Fan~おとこめし~) is a food TV series broadcast in the "Drama24" column of TV Tokyo in 2016. It is directed by Hideo Sakaki and Yuya Yamaguchi.
It was written by Nobu Nemoto and Masaru Shimizu, starring Katsuhisa Ikase, and premiered on July 15, 2016.
3 "Three-Star School Lunch" and "Chef~Three-Star Nutritious Lunch~" are food comedy TV series produced and broadcast by Fuji TV in Japan in 2016. It is directed by Makoto Hirano, Ryo Tanaka, and Tomobu Moriwaki, and written by Hideya Hamada.
Starring Yuki, it premiered on October 13, 2016.
4 "Bread, Soup and Good Weather with Cats" "Bread, Soup and Good Weather with Cats" (Japanese name "パンとスープとネコ日和") is a TV series broadcast by Japan's WOWOW TV station in 2013.
It is directed by Kana Matsumoto, written by Kanaru, and stars Satomi Kobayashi and others.
It is adapted from the novel of the same name by Japanese writer Yoko Tsun. It mainly tells the heartwarming story of Akiko's thinking and changing her life due to the unexpected death of her mother and inexplicable personnel changes at work, as well as the mutual support between her and the people around her.
5 "Chef Fang in the Flower Room (Season 1)" "Chef Fang in the Flower Room" is a food-themed costume comedy adapted from Er Ya's novel of the same name. It is directed by Li Xiaojiang and stars Jiang Jiaen, Lei Mu, Chang Cheng,
Hu Kun, Li Xiaohong and Zhu Jiaxi co-starred.
Chinese cuisine embodies the food culture tradition of the Chinese nation. It also has many unique features compared with the cuisine of other countries in the world.
1. Various flavors.
The Chinese nation has a vast territory. Due to the differences in climate, products, and customs in various regions, many different cuisines have been formed in the Chinese diet since ancient times.
In terms of regional division, there are four major cuisines: Bashu, Huaiyang, Qilu, and Guangdong and Fujian.
2. The four seasons are different.
All year round, preparing food according to the seasons is the main feature of Chinese cooking.
China has always followed seasonal seasonings and side dishes, with rich and mellow flavors in winter and light and cool flavors in summer.
In winter, it is usually stewed and simmered, and in summer, it is often eaten cold and frozen.
Various vegetables change with the four seasons and should be eaten at the right time.
3. Pay attention to the beauty of the dishes.
Pay attention to the coordination of color, aroma, taste, shape and utensils of food. The expression of the beauty of dishes is multi-faceted. Chefs use their smart skills and artistic accomplishment to create a variety of delicacies, uniquely achieving color,
The unity of aroma, taste and shape also gives people the special enjoyment of a high degree of unity of spirit and material.
4. Pay attention to fun.
Chinese cooking has paid attention to taste since ancient times. It not only has strict requirements on the color, aroma, taste, shape, utensils, quality and nutrition of meals and snacks, but also has strict requirements on the naming of dishes, the way of tasting, the choice of time, and the rhythm of eating.
, entertainment interspersion, etc. all have certain elegant requirements, novel ideas, and full of fun.
5. Integrate food and medicine.
Chinese cooking technology is closely related to medical care.
In China, we have always attached great importance to "medicine and food come from the same source" and "medicine and diet have the same effect". We use the medicinal value of food raw materials to cook various delicious dishes to achieve the purpose of preventing and treating certain diseases.
Medicine and food have the same origin, that is, medicine and food have the same origin. "Huangdi Neijing Taisu" writes: "What is eaten on an empty stomach is food, and what the patient eats is medicine", reflecting the idea that "medicine and food have the same origin".
6. Decoction.
It is the most commonly used dosage form in traditional Chinese medicine. It was called decoction in ancient times, now it is called decoction, and among the people it is called decoction.
Soup is very common on the dining table in the south, with different methods. Among them, the special health-preserving and green soup: Tangbaobao is the main representative, and its health-preserving effect is recognized by the public.