There are 3 China I * * * on the tip of the tongue and 23 episodes of * * *, of which 1-7 episodes are the first season, 8-15 episodes are the second season and 9-23 episodes are the third season. The specific diversity situation is as follows:
1. Gifts from nature: Take the totally different eating habits and lifestyles brought about by the great differences in the natural environment as the background of the story, show how nature gives food to China people in different ways, and how to live in harmony with nature, so as to understand the story of obtaining food through various ways in the traditional lifestyle handed down from generation to generation.
2. Stories about staple food: This episode focuses on the stories about staple food in different regions, different nationalities and different styles, showing people's pursuit of the appearance and taste of staple food, the wisdom of handling and processing staple food, and the deep feelings of China people for staple food.
3. Inspiration of transformation: Sufu, Douchi, yellow rice wine and kimchi all have a * * * similarity, and they all have a special flavor with strong fragrance. This taste is the result of the joint efforts of people and microorganisms.
4. Taste of time: The food involved in this episode mainly includes bacon, ham, roasted meat, salted fish (pickled fish), pickled vegetables, pickles, pickled vegetables, and different food preservation methods such as salting, sugar pickling, oil soaking, drying in the sun, air drying, freezing, etc., showing various China foods based on this and raw materials. ?
5. The password of the kitchen: Compared with the traditional western food culture of "raw and fresh food, eating separately", China cuisine pays more attention to color, fragrance, taste, shape and container. In the pursuit of this series of artistic conception, all the chefs in China are like magic masters, and they can play the trick of "fire and water attack" to the point of pure fire, which has been practiced for 8,111 years.
6. Harmony of Five Flavors: This episode explores the different seasonings needed by China people to cook various flavors, and shows the production technology of rich seasonings. It involves four basic cuisines of Sichuan, Shandong, Guangdong and Huaiyang, as well as representative regional cuisines such as Xinjiang and Yunnan. By displaying rich and colorful cooking culture, it tells the real life of China people and expresses their true feelings.
7. Our Field: This episode leads the audience to complete a return-from the dining table to the earth. Starting with the delicious food on the dining table, we will turn our attention to the vast fields that produce all kinds of delicious raw materials, explore the source of delicious food, how they are cultivated by human beings in various ways, and highlight the ecological and environmental protection agricultural production methods.
8. Footsteps: In Shandan Ranch, Gansu Province, Lao Tan and his wife are preparing for the next stop; In Guyuan, Ningxia, the returning wheat customers began to harvest their own wheat; In the East China Sea, the couple boat carries the hope of harvest.
9. telepathy: the spread of traditional food and the disappearance of ancient production secrets are the problems faced by the master of the sect and the master of Shan Ye. China people continue their unique way of perceiving the world and life, and every ordinary person participates in creating an extraordinary epic on the tip of the tongue at a certain moment.
11, season: Northeast China, winter is long, iron pot stewed fish with cakes, and frozen tofu, when stewed fish with corn cakes, a delicious meal. In Tianmu Mountain, spring thunder sounded, and villagers in the deep mountains came to the mountains to dig for thunder shoots. Lin 'an people who live on bamboo shoots make all kinds of delicious food with thunder shoots, which stir-fry shredded pork and dried bamboo shoots. The ultimate food is only reserved for the most hardworking people.
11, homely: In addition to the popular home-cooked dishes such as braised pork, it is more about the family's ethics and affection, as well as the subtle relationship between family members. As described in an ancient poem: "on the third day, taking my place to cook, washing my hands to make the bridal soup", this soup is full of more than daily necessities.
12. Meeting: It tells not only the meeting between people, but also the meeting between ingredients. For example, the encounter between pepper and pepper opened a spicy and delicious chapter. Another example is that in the young immigrant city of Shenzhen, people from all over the country meet, which also creates opportunities for the birth of brand-new food.
13. Mystery: Focus on the fresh folk food hidden out of people's sight and the diverse life behind these unique foods. This episode focuses on the "peripheral areas of diet", that is, those places that are less influenced by modern civilization and can preserve the original flavor of food.
14. Three meals: savor a porridge and a meal on the dining table of China people. According to historical records, the custom of three meals a day in ancient China can be traced back to the Jin Dynasty, or even earlier. In today's China, people pay attention to eating three meals healthily after they have had enough food and clothing.
15, three meals: the second season of "The Tip of the Tongue". The creative team has traveled thousands of miles to find local delicacies, and those unknown behind-the-scenes stories will bring you a different kind of joy and touch.
16. utensils: sometimes kitchen utensils and tableware create cooking methods, and sometimes the need for cooking methods promotes the innovation of kitchen utensils and tableware. In the long history, China people have developed unique tool wisdom and aesthetic consciousness on how to make better use of ingredients and cook the best taste, from kitchenware to tableware.
17, snacks: one side of the water and soil. China's rich natural resources bring a variety of unique snack categories. These foods are often made from local materials, which are the most intimate, can best reflect the local characteristics, and are also the most memorable, and have a prominent position and strong vitality in China's food culture.
18. Banquet: People closely associate diet with social activities, and the diet has poured into the expectation of keeping the family, governing the country and calming the world. Through banquets, people can not only enjoy the art of food, but also enhance their affinity and achieve harmony.
19. Food and nutrition: China people keep healthy by diet, develop a unique system of botany, medicine and nutrition, and create health-preserving delicacies with natural philosophies. Eating healthy and readily available ordinary ingredients contains the mystery of health and guards the road of physical and mental peace of the Chinese nation. Discuss food and nutrition, hoping to help everyone build a healthier lifestyle.
21. Chef: This episode highlights the human factor in diet and focuses on the relationship between people and food. Regardless of family survival or clan glory, food constitutes the foundation of our cultural survival. Only people with heart can make delicious food, and we find the true meaning of life from diet.
21. Dim sum: Dim sum is an important part of China cooking, which is famous for its long history, excellent production, rich categories and varied flavors. People love snacks because they are not only delicious, but also entrusted with China people's yearning and expectation for a better life.
22. Integrity: Everything in the world changes with the seasons, and China's agricultural labor also follows the rhythm of nature. The world's non-legacy "Twenty-four solar terms" is a unique system used by China people to guide their farming and life, and it is also the embodiment of China's food culture and life wisdom.
23. Integration: The new changes on the dining table are also proof of the trend of the times. This episode focuses on Chinese population migration and discusses how it affects the eating habits of Chinese people today. In what way do these foods affect and change people's tastes and temperament?
Extended information:
Creative background:
When Chen Xiaoqing applied for a topic in Taitai, he temporarily chose a name called "rice, oil, salt, sauce and vinegar tea", and later called it "Travel on the tip of the tongue". Finally, the name "China on the tip of the tongue" was decided through discussion by the crew.
Ren Changzhen was inspired by the classification of gastronomy and fields in Slow Food Movement, and divided each diversity of China on the Tip of the Tongue. One of the most important ideas was later presented as "the taste in memory" in China on the tip of the tongue, eating and living at a slower pace. The food is the original kind of food, the cleanest, simplest and most natural.
Baidu Encyclopedia-China on the tip of the tongue