The first episode of Flavor of the World.

Episode pictures of natural geography as a thread connecting transnational ingredients, quail spinning, branded buns, hairy crabs, mitten crabs, morel mushrooms, cold asparagus, ham, churns, baloney butter bibimbap, milk barrels of meat with rhubarb fish, horsemeat and horse intestines, sailfish, and bean churns.

The culinary shots go from China to France. And then to Spain, from the inland to the coast, the different environments at home and abroad give people different material resources, which the locals utilize to create a variety of cuisines.

Synopsis:

The world is hot and cold, and the boundaries are blurring, but the diverse terroirs of the earth still keep their word and produce colorful food, which, in an ancient way and with quiet strength, helps us recognize each other and see ourselves clearly in our increasingly similar daily lives. China is not an island of food, and foreign food is just as capable of bowing everyone's ****.

Examining the uniqueness of Chinese cuisine from a global perspective, exploring the evolution of Chinese cuisine in the process of historical evolution, discussing in depth the relationship between Chinese people and food, and sketching out a magnificent map of Chinese cuisine, reflecting the facets of Chinese people's national personality from their food.

From the historical past to the present day, food has experienced the changes of time and the flow of globalization. Behind the world's food, there is a strong human flavor, and behind the migration of food is the footprints of immigrant migrants.