1. Gifts of nature: China has the most dramatic natural landscapes in the world, including plateaus, mountains, forests, lakes, and coastlines. This geographical span facilitates the formation and preservation of species, and no single country has so many potential food raw materials. In order to obtain this natural gift, people collect, pick, dig and fish. Traveling through the four seasons, this episode will reveal the stories of people and nature behind the delicious food. In Shangri-La, a natural hybrid forest of pine and oak trees, Dolma is looking for an elf-like food - matsutake. The shelf life of matsutake is only two days, so merchants process the matsutake as quickly as possible, so that a matsutake will appear in the Tokyo market in 24 hours. At 3 o'clock in the morning in the matsutake producing area, Shanzhen Dolma and her mother set off on the motorcycle driven by her father. After passing through the village, the mother and daughter had to walk into the virgin forest 30 kilometers away. Rain causes all kinds of wild fungi to grow wildly, but every Tibetan has the discernment to identify matsutake mushrooms. After the matsutake was unearthed, Dolma immediately covered the fungus pit with pine needles on the ground. Only in this way can the mycelium be protected from damage. In order to continue the gifts of nature, the Tibetans carefully abide by the rules of the mountain forest.

2. The story of staple foods: Staple foods usually provide most of the calories needed by humans. The cooking skills of the Chinese people are unique. From the most ordinary pot of rice and steamed buns to the ever-changing exquisite staple foods, they are all the result of the hard work and accumulated experience of the Chinese people. However, no matter how many drinks, food and dishes are consumed, the staple food will always be the final protagonist on the Chinese table. Lao Huang's full name is Huang Guosheng, and everyone who knows him calls him Lao Huang. Starting from the beginning of November of the lunar calendar every year, Lao Huang will pull 700 steamed buns made at home and ride one and a half times every three days. I sell three-wheeled tricycles in the county town. The yellow steamed buns sold by Lao Huang are steamed buns made from millet noodles. It is a favorite staple food of people in northern Shaanxi in winter. Millet, also called broomcorn millet, is the most important crop in the arid areas of northern China. More than 8,000 years ago, millet cultivation began in the Yellow River Basin of China.

3. Inspiration for transformation: In the law of eating, flavor is more important than anything else. The Chinese have never tied themselves to a boring food list. With an understanding of food, people seek inspiration for transformation through constant attempts. The ancient city of Jianshui, located in the Honghe area of ??Yunnan, was called Lin'an in ancient times. It is a multi-ethnic settlement, and the mixture of various cultures has formed a unique atmosphere and pattern. Beside Jianshui's most famous Dabanjing, women built a tofu assembly line with just the cooperation of their fingers.