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China on the tip of her tongue Season 1
Director: Chen Xiaoqing
Starring: Li Lihong
Type: documentary
Country of manufacture: Chinese mainland.
Language: Mandarin Chinese
Release date: 2012/05-14 (Chinese mainland)
Number of groups: 7
Duration: 50 minutes
Also known as China on the Tip of the Tongue.
China on the Tip of the Tongue is a key project of CCTV, which consists of seven episodes. The theme revolves around China people's pursuit of food and life, and links China's diet ecology with specific characters' stories.
Episode 1: The Gift of Nature
As a gourmet, the delicious food is certainly worth pondering, but where does the food come from? There is no doubt that we get all the food from nature. Before we go into the kitchen and go to the dining table, let's go back to nature and see the original gift she gave us.
This episode will select representative individuals, families and communities living in different geographical environments in China (such as oceans, grasslands, mountains, basins and lakes) as the main characters of the story, and take totally different eating habits and lifestyles brought about by the great differences in natural environments (such as drought, humidity, heat and cold) as the background of the story, showing how nature gives food to people in China in different ways and how we can live in harmony with nature.
Episode 2: The Story of Staple Food
Staple food is the main food on the table and the main source of energy needed by people. From the natural grains used by ancient people to the rich and mouth-watering foods on people's tables today, a colorful and varied world of staple foods is presented to you. This episode focuses on staple food stories of different regions, nationalities and styles, showing people's pursuit of the appearance and taste of staple food, their wisdom in handling and processing staple food, and China people's deep feelings for staple food.
The third episode: the enlightenment of transformation
Sufu, douchi, yellow wine and kimchi all have one thing in common, and they all have a special flavor. This smell is the result of the joint efforts of people and microorganisms. The ancestors of China people, known as "fermentation" technology, created a new realm of food with some pots and pans and keen intuition. To achieve the goal of turning food into delicious food, we must overcome obstacles, create conditions, seize opportunities and experience setbacks, so as to inspire the greatest wisdom from "eating".
Episode 4: The Taste of Time
Pickled food, air-dried dry goods, dipping in sauces and freezing are the oldest food preservation methods in China. Today, people in China still like this kind of food.
The delicacies involved in this episode mainly include bacon, ham, barbecue, salted fish (pickled fish), pickles and pickles, as well as different food preservation methods, such as pickling, sugar pickling, oil soaking, sun drying, air drying and freezing, so as to show various China delicacies based on this and raw materials.
The storage of food has developed from the early preservation of food to the constant pursuit of food taste. Preservation technology contains the wisdom of China people and shows the life of China people. At the same time, "curing, fermenting and keeping fresh" also contains the emotional and cultural images of China people, such as longing for their hometown, some feelings that have been hidden in their hearts for a long time, and so on.
Episode 5: The Secret of the Kitchen
Compared with the traditional western food culture of "eating raw food and fresh food separately", China cuisine pays more attention to color, aroma, taste, shape and container. In the pursuit of this series of artistic conception, all the chefs in China are like magic masters. They can bring the technique of "fire and water attack" to the point of pure fire, which has been practiced for 8,000 years. In this long process, we also experienced three important leaps: boiling, steaming and frying. Their common essence is nothing more than the regulation of the relationship between fire and water. So far, only one nation in the world knows how to steam vegetables and stir-fry dishes. This episode will mainly show the unique skills of China people in the kitchen through stories related to people with exquisite cooking skills.
Episode 6: Harmony of Five Flavors
China's diet is called "taste", which is the theory of the soul. Different raw materials, different condiments, different preparation techniques and different seasoning masters lead food to a more delicious state. Salty and fresh, sweet and salty, sweet and sour, sour and hot, spicy, spicy, bitter and delicious ... Every food carefully cooked by China people presents a different taste and temperament. In this episode, we will explore the different seasonings that China people need to cook various flavors, show the rich seasoning making techniques, and decipher the superb seasoning techniques of China people. 65,438+00 stories, involving four basic cuisines in Sichuan, Shandong, Guangdong and Huaiyang, as well as representative local cuisines in Xinjiang and Yunnan, tell the real life of China people and express their true feelings by displaying colorful cooking culture.
Episode 7: Our Field
As the last episode, this episode will lead the audience to complete a return-from the dinner table to the earth. Starting from the delicious food on the dining table, we turned our attention to the vast fields producing all kinds of delicious raw materials, explored the sources of delicious food, how they were cultivated by human beings in various ways, and highlighted the ecological and environmental protection agricultural production mode. In this way, we can provide vital quality assurance for delicious food-high quality and cleanliness.
This episode presents the diversity of food, regional differences and agriculture in China, and tells the story of China people adapting and transforming nature for food.