"This is the smell of salt, mountains, wind, sunshine, time and human feelings. These flavors have been mixed with feelings and beliefs such as hometown, folks, nostalgia, diligence and perseverance for a long time, and then they are on the tip of the tongue and on the heart, so that we can hardly tell which is the taste and which is the feelings. "

With such warm lines, the food documentary "China on the Tip of the Tongue" is popular all over the country. It just ended on CCTV's comprehensive channel late the night before yesterday and was replayed on the record channel yesterday. The topic of "on the tip of the tongue" continues to be hot, constantly fermenting in Weibo, forums and word of mouth. Why did a non-prime-time documentary attract so many viewers?

With respect and affection for food

"It's a food documentary. I hope everyone will be happy and moved." At noon yesterday, Chen Xiaoqing, the director of China on the Bite of the Tongue, admitted in an interview in Weibo that many comments were a little over-interpreted, and he didn't like being puffed up by others and pulled out many profound ideas from simple films.

behind simplicity, unique thinking is revealed. Focusing the camera on ordinary people and paying attention to the story behind the food will add a human touch. "The story is short, but it is very life." Netizen "Dongba" said.

Because there are lotus root diggers who are far away from home and walk in the mud, the lotus root sparerib soup is warm. Because of the hard work of soaking rice, grinding, steaming and smashing, it is warm for the whole family to reunite and eat rice cakes; Because of the simplicity of smashing shrimp and salt and putting them on a bamboo sieve to bask in the sun, the old couple can enjoy the sunset ...

The story on the tip of the tongue is told without empty preaching about food culture, but facing people's lives, showing the production technology and process, and returning to their families.

After being crushed by a stone mill, the white juice gurgles out, and then through a series of transformations such as fermentation, it can become hairy tofu with hyphae attached ... The seemingly simple process leads us to find the source of food and think about where the traditional food comes from.

Chen Xiaoqing hopes that the audience will not only enjoy the delicious food, but also take the delicious food as a window to see the relationship between China people and food and society. "The film is full of character stories, which are interesting and interesting." Chen Xiaoqing said, "In the past, food programs introduced more cooking techniques, eating manners and culture. This time, with more respect and affection for food. I hope that the audience can read the love of life from the love of food. "

With respect and affection for food, it is Chen Xiaoqing's initial and final orientation of China on the tip of the tongue.

Shooting food with high-definition equipment for the first time

In previous TV screens, China cuisine was often displayed by "culinary masters" or "gourmet masters" or interpreted by "competitions". China on the Tip of the Tongue, with its relaxed and compact narrative rhythm and exquisite pictures, shows the rich experience, varied eating habits and unique taste aesthetics of China people.

A picture in the promo is even more original. At first glance, it is a distant mountain near the water and a flat boat; Close up, it turned out to be chopsticks and meat. Food, and the people and things behind it, all exude a strong China flavor.

This is the first time to shoot a food documentary with high-definition equipment in China. High-definition technology restores the production process to the extreme-stir-frying, beating, rolling, cooking ... The details of the kitchen are clearly and truly photographed.

drunken crabs, ribs with sauce, boiled fish, Lanzhou Lamian Noodles, snail powder with rice skin, steamed buns with gravy ... all kinds of delicious food are covered with perfect colors under the high-definition lens. The beautiful picture makes people drool, and makes them feel the urge to cook in person.

"The film crew raised the production level of the whole film to a relatively high level." Chen Xiaoqing's introduction is mainly reflected in two aspects. First, the narrative rhythm should be in line with the international sales market. "You can't read a Tang poem and start telling a story like before. Basically, they are particularly short and information-intensive. " More importantly, the photography team is excellent. "When planning, I emphasized that I should shoot the coveted visual effect. As a result, I can basically give more than 81 points."

Chen Xiaoqing said that the goal at the beginning of production was to be professional. "It is inseparable from the hard work of the entire filming team that caused so many repercussions. Everyone has put a lot of wisdom and labor into planning, shooting and editing. I am just an ordinary member of the team, and I am honored for this."

Travel across mountains and rivers to shoot delicious food, but it didn't taste good

Before shooting, Chen Xiaoqing had an in-depth discussion with gourmets Cai Lan and Shen Hongfei, and reached the understanding that the so-called delicious food is actually a way of loving life, and it doesn't have to be a temple. They decided to use this as the shooting tone.

within three months, a film crew of more than 21 people visited more than 61 places in China, from the prosperous southeast coast to the depths of remote mountains, looking for grassroots gourmets in the countryside and presenting original ecological cuisine. "Grassroots people are not slow and conservative, and their sense of smell is often more sensitive than some cooking experts."

when it comes to the filming process, I know it through thick and thin. Chen Xiaoqing recalled that when filming in the bamboo forest in southern Yunnan, poisonous mosquitoes were flying around, and they had a brainwave and thought of lighting mosquito-repellent incense on the tip of bamboo shoots. In Xiangshan, Ningbo, I originally wanted to shoot the production of rice cakes in the ancestral hall, but unfortunately, I caught up with a wedding banquet that was held for three days. "Although it is often not smooth, the working process is still beautiful."

I've photographed delicious food all over the world, but it's rare to taste it myself. Chen Xiaoqing said frankly that filming is as hard as being a chef. "Cooking is not for eating; Shooting is to make the audience happy, so it is impossible to get fat during shooting. " He explained that people in China pay special attention to eating while it is hot. Eat it after filming. It must be cold. "More enthusiasm, leave it to the audience." Chen Xiaoqing also revealed a little trick of taking pictures of delicious food-if you want to be visually fresh, you'd better take pictures before they are ripe.

during the filming, can the families of the creative staff also share the delicious food? Chen Xiaoqing responded that the film crew often brought back special foods from all over the world: meat and bones, yellow steamed buns, rice wine, highland barley, milk fans, lotus ... but what family members felt more was the pain of lovesickness. A wife once complained: "Pat Tricholoma matsutake, my father will go to Yunnan for a week, and I will take care of the baby at home alone;" I went to Hubei for a week, and I still took care of my baby at home alone; Northern Shaanxi, Guangxi, Tibet ... Week after week, I still take care of my baby at home alone. "