First episode of the gifts of nature
This set of import
As a gourmet, the food wonderful sense of smell is certainly worth pondering, but the food is from There is no doubt that we get all the food, we went into the kitchen to a table, let us return to nature, to see if she gave us the first gift from nature.
Representative of the set will be selected to live in the territory of China is very different geographical environment (such as oceans, grasslands, mountains, basins, lakes) of individuals, families and communities for the story of the protagonist, as well as a huge difference due to the natural environment (such as drought , wet, hot, cold) are very different eating habits and lifestyle for the background story, to show how different ways of nature is given to the Chinese food, we are also in harmony with nature, to understand the work of generations According to legend, the traditional way of life, through a variety of ways to obtain food story.
Food introduction
Grilled matsutake
Braised bamboo shoots
Pickled bamboo shoots bean curd soup
Preserved meat fragrance pickled Benedict fresh
Ribs lotus root soup
Salt and pepper lotus root folder
Hot and sour lotus root D
Fried stew head foam cake
Fried baked mackerel
Pickled fish
Squirrel mandarin fish
Kuadun Yu
Connaught Deng Ham
Suan shells soup
Garlic burn pond fish
The part of the narration
China has the world's most dramatic natural landscape, the plateau, the first episode: the natural gifts of mountains, lakes, coastline. This geographical span contribute to the formation and preservation of the species, any one country are not so many potential food raw materials. To this natural gift collection, pick up, mining, fishing. Through the four seasons, the show and the nature of delicious behind the story.
Natural hybrid of Shangri-La, pine and oak forest Dolma find a wizard-like food - matsutake. Matsutake shelf just two days, business people with the fastest speed on matsutake sophisticated processing, such a matsutake 24 hours will appear in the Tokyo market.
3:00 matsutake origin, single Jane Dolma and her mother sat the father opened a motorcycle starting. Through the village, the mother and daughter walk into the virgin forest 30 kilometers away. Rain so that a variety of wild mushroom soaring, but every Tibetan has to identify the matsutake eye. The matsutake unearthed Dolma immediately land on the pine needles bacteria pit cover up the good, the only way the mycelium can not be destroyed, in order to extend the gift of nature, the Tibetans are careful to abide by the rules of the mountains.
Matsutake season, a two-month Dolma and her mother earned $ 5,000, this income is hard to pay on their return.
The old package is from Zhejiang, his Bamboo Forest, grow Suichang largest one bamboo shoots. Bamboo shoots hidden in the soil below the surface of the bamboo forest, and what did not, the old package just look Zhushao color of the leaves, you can know the exact location of the shoot, which depends entirely on his wealth of experience.
Bamboo shoot preservation has always been a lot of trouble to shoot just a bud, is the most productive part of the whole plant body activities. The wise old package to protect the bamboo shoots are very simple, clawed through the loose soil, shoots re-buried, moisturizing, the burial-place use of natural and can be the preservation of more than two weeks.
Could be seen in the four major cuisines of China, the bamboo shoots. Cooks prefer it to match the taste of food is also because the bamboo material is simple, easily absorbed. The old package is made of bamboo shoots a homemade bamboo shoot soup, pickled Benedict fresh protagonist was supposed to be bamboo shoots, but the old package price 20 times higher Suichang bamboo shoots. Because in the eyes of the old package, these are just a side dish of their own Bamboo Forest.
Mountain in the north of Dali, Yunnan, the middle of the striking red sandstone, dotted with natural salt well salt achievements Yunnan Montagnards delicious. Huang and his sons in the tree river stream to build a stove, and boil salt Tuzao winter work.
Yunlong County, winter market, Huang and his son arrived at the fair selection of the production of pork ham, ham, pickled in the old house in the yard. Promise Deng ham curing process is very simple, Huang excess skin removal, and processed into a mellow ham, sprinkle with white wine sterilization, and then homemade promise salt evenly cast, and have no cone needle, only kneading, pressing, so as not to damage the fiber.
To determine that the use of modern standards, Novo Deng well salt is still salt in the best, in this ancient salt production to salt production has stopped, but we still believe in the promise Deng salt is a precious gift to natural given the Montagnards .
Sheng Wu and Mao-rong, brothers, in September of each year, they came to Hubei's Jiayu County, to the excavation of a naturally delicious. This plant grows in the deep silt of the lake below, Mao-rong dug rhizomes of the plant called the lotus root, is one lake in the high-yield vegetables - lotus root.
Dig lotus as a professional annually Maorong and Sheng Wu alone out seven, and adopted the lotus season, they rushed to the lotus from his home in Anhui. Higher labor returns Sheng Wu and Mao-rong willing to engage in the hard work. Dig the lotus like cold weather, not because of cold weather a good dig lotus root, but the cold to buy lotus root to eat lotus root soup, lotus root, the price will rise.
Whole a lake of lotus root also picking five months time, dig lotus Jane Lake in Jiayu County, 300 occupations, the continuation of day from sunrise to sunset throughout the large province of the freshwater lake in China, such a scene mid-staged.
Today, when we have the right from nature and enjoy the food, most should be grateful to these people through labor and intellectual achievements of the table, delicious.
Second episode of the story of the staple food
This set of import
The staple food is the main food on the table, is the main source of energy people need. Which eat the natural grain from ancient times to the rich people on the table, mouth-watering food, a colorful, changing the staple food of the world presented to you. The episode focuses on depicting the story of the staple food of the different regions, different nationalities, different style, to show the appearance of the staple food, the taste of the pursuit, handling and processing the staple food of wisdom, and the staple food of deep emotion.
Food introduction
Knife to cut bread
Three-color flowering bread
Salt and pepper chopped green onion volume
Fried Beef
December juice Rouga Mo
Steamed mutton
Lanzhou beef noodles
Qishan Sào surface
Bamboo l surface
Dumplings
Swimming crab fried rice cakes
Beans stew surface
Celery and pork dumplings
Printing Qingming dumpling
Huang steamed bun
Nang
Liping rice
Spinach surface
Wonton lo mein
Feet cakes
The part of the narration
The staple food usually provides most of the calories needed by the human. The Chinese cuisine and unique, from the most ordinary of a pot of rice, a steamed bun, changing the delicate staple food, all the hard work of the Chinese people, the crystallization of accumulated experience. However, how much wine and food dishes, staple food is eaten, the last main character is always on the table of the Chinese people.
Huang's full name Policies on Cross who knew him called him Huang, from the beginning of the lunar month each year, Huang every three days, seven hundred Momo took his own house, riding a half hours a tricycle, go sell to the county.
Huang Huang sell steamed bread is bread made of millet surface. Is a staple food in northern Shaanxi winter favorite. Millet, also known as milo, is the most important crop of the arid areas of northern China. 8000 years ago, China's Yellow River Basin began the cultivation of millet.
In China, grain is always a change in the concept. Around 2,000 years ago, the sorting of the grains of rice, millet, millet, wheat, beans. Today, the top three of China's grain output has been turned into rice, wheat and corn. China, from south to north, vast territory, the diversity of natural and geographical changes, the Chinese people living in different geographical locations, and enjoy a distinct rich staple food.
The small village, the history of the oldest villages in the Central Plains, grain processing have been thousands of years. Nearby have unearthed the oldest stone, confirmed this.
Liping in Guizhou Province, inhabited by the ancient Dong, special wet weather conditions using the food storage, rice shelling grinding a rice continuation of traditional practices, rice bran to eat unique geographical features. Formed a unique food culture of rice bran, rice flour, bran, a Guiyang, Zunyi, the pattern and taste many of the eating variety is one of the staple food of the local can not be separated.
Roll surface, the Central Plains girls grow up to become a woman, must master life skills. According to Chinese customs and rituals, birthday Yoshihisa must eat the noodles, the Chinese called longevity noodles. Why do Chinese people birthday eat noodles The noodle is how to become the Yoshihisa the symbol of the Chinese people There is a saying that the surface shape of a long thin, the homophonic longevity. The noodles become a favorite staple food of the Chinese people pay attention to discussion of the mouth color.
Lanzhou people say: the morning is to start from a bowl of beef noodles, Ramen Museum has more than a thousand cities, the daily consumption of one million bowls of ramen, Lanzhou minds of the staple food of the king deserved. A bowl of noodles from the drawing to cook and serve, it seems less than two minutes, but behind it a deep doorway.
Cao Shi, a native of Xi'an, Department of Computer Science master degree in his spare time, and friends group Xi'an dialect singing rap band. Who are also university teachers, lead singer of the band's lyricist, a variety of roles in this first most widely circulated description of the Shaanxi region civilian food rap, a series of enumerated dozens of tempting food in Shaanxi Province, Cao Shi The songs, to be known as the classical tradition is Paomo beef and mutton. Steamed bread is the most native of Xi'an, the staple food, to eat Paomo the most attention to the breaking steamed, Xi'an, which is not only the eating process, the process still enjoy the taste of each person according to their preferences, breaking out the size of steamed block different shapes, adding boiling a dozen hours of soup, a bowl of seemingly forthright and simple steamed mutton, in fact, the inner delicate complex.
Almost all Chinese people know that a concept: the northerners like to eat pasta, while the southerners are inseparable from the rice, which is two thousand years ago agricultural layout, a Yellow River basin of millet and wheat-based drought for agriculture, while the other is the Yangtze River valley of rice agriculture. Resulting in a unique "the Meter north of the staple food pattern.
Qishan had life to eat noodles. Every birthday party for the elderly, Qishan will get together to come Shaanxi Opera Theatre Company Dataichangxi. At this time a bowl of steaming hot and sour tasty Qishan Sào surface, as best supporting role in the Taiwan front is absolutely essential. Eat the Sào face the most luxurious to the number of Liushui Xi. Morning at dawn, eat noodles Liushui Xi opened. According to the records of the Chronicles, Qishan Sào surface origin 3,000 years ago, ate only the surface, not soup, locals conventional diet rules. Shaanxi diced sauteed ingredients called Sào. The Qishan Sào the production is more particular about the meat Dingqie thin and uniform dry stir until transparent, adding vinegar and the Qin pepper spicy noodles, simmer slowly fried. The finest Sào be bright red color and pure, hot and sour taste. Such a spoonful of color is oily, spicy but not dry, marked oil the Sào, is the essence of Qishan Sào surface is located. Particular about the colored the Sào surface of dishes, the fungus tofu meaning black and white, meaning day prosperous of eggs, a symbol of wealth, carrots, garlic on behalf of the thriving red yellow and green white and black five colors represent the the Qishan people a better life blessing. Thousands of years, Sào soup Qishan village yo face pot roll, Qishan the Sào face a fantastic works of art.
Jiaxing is located in the Taihu Lake Basin, is in China's most ancient rice culture area, for a long time, Jiaxing is known to the horizontal level. However, Jiangnan delicate and exquisite lifestyle known Jiaxing, practical rest assured that day, but it is a hot meat sub.
On modern lines, this ancient food of rice dumplings, showing the traditional way is not the same vitality. Liuguang Rong, from Sichuan to a Jiaxing work wrapped dumplings technician from 8:00 to 16:00 every day, to complete the dumplings over 3000. Per minute, wrapped seven dumplings, each dumplings with less than ten seconds, while the amount of accuracy is 100%. In this workshop, each working day, there will be about one million dumplings produced.
An annual late-mature to Ningbo rice cake. The children fled back to the village from Ningbo to visit the grandmothers and grandfathers, a portrait of four generations sitting together days a year, only a rare two or three times. This is quite rich on the table, natural and ultimately, the kids like to eat rice cakes.
Do cakes Ningbo people celebrate the New Year is a tradition of former Ningbo families cook a few pounds of rice cake first hundred pounds before the New Year, soak in the winter water storage from the twelfth lunar month has been eating the coming year.
Ningbo Water Mill cakes when a new production of late rice production, after soaking, grinding, steam powder, shoving pound, molecular re-combination, the taste can be improved. Shoving pound rice group, planks hard rub pressure, and then rub strips, one of the most common foot cakes molding.
Ningning-year-old a most happy thing is to follow the ancestor grandmother do with cakes. Ningning was growing up, may not remember the practice of the cakes, but the taste of the kind of flexible tendons Road, carrying the flavor of the family will stay in Ningning a lifetime of memories.
Spring Festival, Chinese people belong to the family festival. 2012 Spring Festival, the white wave of the Chinese New Year in Beijing together with the whole family. White wave as a professional photographer, year-round work around the crew, year, and only in the New Year so hard the day the children are able to return to his father.
Dumplings are the folk of the most important staple food in China, especially New Year's Eve night, eating dumplings to take more years of age pay child the meaning of the habits of the Chinese people, regardless of the year goes how Chinese New Year New Year's Eve family reunion to eat dumplings "is heavy head and banquets of any delicacy can not be replaced. Today, almost all of the traditional manual food has been placed be copied in the industrialized assembly line today, the Chinese people, the world's most emphasis on family values groups, still repeating the same story year after year.
At this time, the Chinese mind, and there is nothing more important things than dinner with the family, which is a Chinese tradition, this is the Chinese people, this is the story of the Chinese people on the staple food.
Episode conversion of inspiration
The import bean curd, tempeh, rice wine, pickles, have one thing in common, they have an aromatic, rich flavor. The taste of this contribution results with microbes work. This practice is called "fermentation". The ancestors of the Chinese people, with some pots and pans, plus a keen intuition to create a new realm of food. To achieve food into the realm of food, which should go beyond obstacles, to create the conditions necessary to grasp the opportunity to experience defeat, and thus inspired by the "eat" the greatest wisdom.
Food introduction
Big cook Gansi
Soybean curd
Almond milk, tofu
Rosemary lamb emissions
Pickled white meat
Sauerkraut dumplings
Mao Tofu
Glutinous rice wine
The part of the narration
In the law to eat, the flavor is more important than everything. Chinese people have never trapped in a boring food on the list. People with a right understanding of the food, the constant attempts to seek the conversion of inspiration.
Located in the the Jianshui city of Yunnan Honghe ancient times known as Lin'an. Is a multi-ethnic settlements, the doping of various cultures form a unique atmosphere and pattern. Construction of water's most famous board well, and women rely solely on the cooperation of the fingers, build a tofu pipeline.
Itai, was founded in the early Ming Dynasty, a staggering three meters in diameter, several hundred years later, still without losing vitality. Chinese people believe that water can nourish people's spirituality and consciousness. This is like water tofu shape. An unspeakable thing in common between the two.
The Yao Guiwen and the Cuihua around with light and hard life of tofu. Her husband's greatest wish is to be able to go the distance, the Great Lakes fishing, although he has never catch fish. In the couple's eyes, every one of the tofu is very precious. They can help their own dependent children had a happy and stable life.
In late September, ujimqin grassland has faded green. Munch and his family to seize the moment in time for the winter before last appearance grazing. The tea is always the protagonist in the breakfast. Brick tea, butter, fried rice, and milk is an important part of the pot of tea.
Milk, tofu, a few days ago. Grasslands can not be separated from the tea and milk, tofu. Can not rely on vegetables and fruits to supplement the vitamins and minerals, can be obtained from here.
South, thousands of kilometers away in Yunnan Province, is almost the same situation. Bai people similar to the way into the milk here. The Rushan be dry to the hospital open where air-dried, and like to hang a huge wind chimes.
This distant thousands of miles a tacit agreement, may be traced back to the era of the Mongolian open Xinjiang extension. 800 years ago, the Mongols of Kublai Khan during the expedition to Yunnan. The Mongols also brought settlers to this distant home the taste of milk and other food. They do not think, the way of such a transformation has been handed down, vibrant.
On the provision of protein, soy foods, is the only plant ingredients could contend with the meat. For vegetarians, this is perfect. The ancient Chinese praised tofu and Germany. People can be content with poor eating tofu, tofu do people know how to "go with the flow".
Southern Anhui Province, the unique geographical environment and warm climate contributed to the people tranquil and conservative temperament, it also breeds a unique food - hair tofu. Fangxing Yu is not hot and humid summer hair tofu, sauna days, it is difficult to direction control tofu fermentation. But in other seasons, Huizhou moist environment for microorganisms are able to guide took to the track of the fermentation. She hoped with all his daughter are able to learn and realize that.
The smart use of these tiny creatures handy. In fact, the wisdom of such a transformation in the more distant past, has been shining a.
Grape with rice wine is one of the world's oldest liquor. Wine, is the first case of people using microbial. The beginning of winter in the morning, Shaoxing, the sky began to drizzle. This wine master who is a good sign. Yeast like Jiangnan winter this long nor intense cold.
Shaoxing, the ancient land of prosperous. Today, Shaoxing people are still willing to pillow River door and enjoy the leisure of a. Sauce, open the empty field lined with hundreds of huge vat. 56 Dingguo Yun still dashing. The sauce is thick, thick, and requires human regular flip up and down, will be uniform within the fermentation vat. In these vat, the microbial world, the shift in mutual restraint. Sauce fermentation in the human history of the unique, several thousand years, the achievements of the Chinese people the basis of taste on the table.
In Northern China, the sauce means that more direct. In another three months under a new sauce, prepared from now on. The sauce is the Northeast people's things, a neighbor rushed over to help. Cooked soybeans directly in the pan was smashed. In the northeastern region of China, people do the sauce just this kind of material of the soybean. This single is a luxury.
Warm the kang, six hands together refried beans and a pile of molding. The sauce taste even become the standard measure of a housewife qualified or not. Finally, the permeability of the yellow paper wrapped, tied into a solid billet of butter. The sauce blank wall was hung. In the two months after, they quietly fermentation. Wait until next spring, and then began a more in-depth conversion.
All of these imaginative transformation, they create amazing flavor and nutritional sublimation; and forming a part of something called culture, and to pass along.
Episode time of taste
This set of import
Preserved foods, dry goods, air-dry to dry and the sauce bubbles, frozen is China's most ancient history of food preservation. Today, China is still the favorite of such food for me.
Food involved in the bacon, the Jinhua ham [1], roast meat, salted fish (salted fish), pickled vegetables, pickles, pickled vegetables, and salted, sugared, Oil, drying, dried, frozen, etc. food preservation method, show a variety of Chinese cuisine as the basis for raw materials.
Hoarded food, easy to carry from the previous save food to the continuous pursuit of food taste, preservation of the technical implication of the Chinese people's wisdom, showing the Chinese people's lives, pickled fermented fresh "Chinese people but also contains the emotional and cultural image, such as the home of missing heart for a long time contains some kind of emotion and so on.
Food introduction
Duck pot
Shrimp paste, shrimp paste
Crab
Jinhua ham
Soviet-style sauce of meat
Pickled mustard pork
Duck
Smelly mandarin fish
Zhe Ergen fried bacon
Preserved meat claypot
Honey pork
Sausage
Spicy cabbage
Nanan Duck
Blade incense
Honey fire side
Grilled mullet sub-
The part of the narration
Is a close friend of the food, the time is Episode IV: the sworn enemy of the time the taste of food. In order to preserve food, although we already have a wide variety of science and technology, however, cured, dry, bad drunk and smoked the old way in the preservation of I, also unexpectedly to us with fresh different, sometimes even more mellow and delicious taste. Today, these time secondary manufacturing of food, still affects the daily diet of the Chinese people, and bears a special feeling of the Chinese nation for the taste and the hearts of mankind.
Autumn morning, ancient Hulan River water to flow through the wilderness. It originated in the Mountains, winding injected into the Songhua River. Gold Shunji in Hulan side from an early age, growing up, her hometown, is this her Dream of the taste of kimchi. Cabbage garden is the mother every year in July the first V planted, in order to made kimchi, so choose are the heart tender and tight leaf varieties. Today, his daughter for the first time and her mother learn how to make kimchi. Korean kimchi, many items, even if only one species showing a variety of different tastes: cold food fresh fried delicious, and so on. The long winter, with crisp spicy, accompanied by sweet spicy cabbage, a re Guadan day, as if will become warm, rich and gusto.
A Tim and his family operate the own sausages store. Every morning, his store is most busy people, doing the job he already had 10 years of experience. Has a 60-year history, established a good reputation and the reputation of the customer to use fresh, elegant, and Xing preserved meat home. Now, A Tim and his father, uncle to take care of take care of the store.
Wo bloom in the mainland's Hunan Province, rice fields and Hmong production of salted fish and bacon season. The Xiangxi wood fuel with hardwood smoked bacon better, such as tea and Yang Meishu. When smoked, put the marinated meat hanging above the fireplace of heating cooking, but also keep the pine cones, tea shell, orange peel into the fireplace, so smoked out the bacon, they would take tea and fruit fragrance.
The simplicity of the Miao people, pickled fish, bacon, not just a food, is to save the life and memory in the years to come, and always unforgettable.
In the Huangshan area, farm yard is still drying ham and bacon, filled with idyllic atmosphere. Salted bacon produced blade incense "is one of the main course of the hospitality, is also one of the masterpieces of the Huizhou dishes.
In the view of the leaf master, home farmhouse ham is the world's most delicious ham. Of course, he must know, not far from the ancient Huizhou, Jinhua, Zhejiang, also produced a famous ham, red muscle fat white flesh bright, aroma, taste delicious and famous.
The Sanyang Nanhuo shop Shanghai elders who all know of specialty shops, and can buy all kinds of dry goods in Jiangsu and Zhejiang Provinces. The Ala counter leader of the team the Hou master, started working here in 1975. Of Jinhua ham quality identification, you only need to use a bamboo stick, and it inserted the ham in the next three parts, premium ham, three signed to pull out, each sign will emit an tangy The exotic fragrance. In a sense, like "an auspicious all over Shanghai's specialties, shops, in fact, this city of immigrants, a seat of taste Memorial.
Xiapu Fujian's oldest counties. The long coastline create a large number of natural harbors, the sea has become an aquatic farm in the cultivation of seaweed.
Linren burning, 16-year-old father and learn how to grow seaweed, and now 49 years old today, he wants to own farmland to set up few of them bamboo. Cut bamboo from the mountains to go through the pre-treatment: the bamboo inside dredge to facilitate the bamboo insert the seabed. Bamboo per root length of about 16 meters and weighs over 200 kg. It set up in the sea, is not an easy task.
Taiwan and Mindong across the sea, for Yunlin County Kouhu's fishermen a year livelihood critical moment has arrived. Mullet roe is the specialty of the southwest coast of Taiwan, and take the black roe pickled, shaped like a Chinese ink, the Japanese mullet roe, known as "Don ink, and regards it as one of the world's three major cuisine. In Taiwan and Japan, mullet always been regarded as high-end gourmet food on the table. Its texture is dense, soft glutinous moisture, just a thin one, had Atsumi infinite.
Some scholars have reasoned, the history of the human line before smelling the salt flavor. Tai O, occupies the South China Sea corner of the early years, the rich sea salt is known.
The Zheng Xiangxing shrimp Shop is a century-old experience of four generations, has been to hold onto the leadership position of Tai O, shrimp paste shrimp paste. 76-year-old Guo Shaofen, Australia native, 20-year-old married Henry Cheng began to do a shrimp paste has more than 50 years of experience. Shrimp paste or shrimp paste, Ingredients and accessories, in fact, simple silver shrimp and salt. Making, nothing more than with minced shrimp and salt on the bamboo sieve sun.
The old shop has been relying on Guoshao Fen and her husband, two people take care of, until the profound feelings of the husband died in 2011. Said Tai O is the best and watch the sunset, here perhaps more than just scenery.
This is the taste of salt. Mountain taste, the taste of the wind, the smell of sun, but also the taste of time, and human taste. The taste, has been a long time in their native land, folks, forget the past, diligence, perseverance and so on emotions and beliefs are mixed together, only under the tongue, they got the idea, so that we almost can not tell which one is taste, what kind of is feelings.
Episode kitchen's secret
This set of import
With Western dishes, raw and fresh, the eclipse meal "diet compared to the traditional culture, Chinese cuisine is more particular about the color, smell, taste, shape, control. In the mood of the chase in this series, the Chinese cook all of them have like a magician, can play the trick of "fire and water cross-attack" to the point of fire pure blue, which is 8000 years of practice. We also experienced a long process boiled, steamed, fried three major leap forward their common essence is nothing more than fire and water relations of regulation, and so far the world know how steamed and stir-fry the nation the only one. The set will be primarily through the story with superb cuisine skills, an exhibition of skills in the kitchen.
Food introduction
Mushrooms clyster package
Egg dumplings
Motorcoach
Salted duck egg
Braised sea cucumber
Gold Prawn
Fish head
Fried tofu
Braised lion head (sunflower large cut of meat)
Large hot Gansi
Sweet and sour pineapple pork ribs
Qi Guoji
Kudzu Zhengrou
Jun'an steamed pig
To drink the fire side
Purple soy Huwei
Soup
Evans tofu
Jianzhen prime duck
New crabs
Clouds Yuanyang Longjing shrimp
The part of the narration
With Western dishes, raw and fresh, the eclipse meal "diet compared to the traditional culture, Chinese cuisine is more particular about the color, smell, taste, shape, control. In the mood of the chase in this series, the Chinese cook all of them have like a magician, can play the trick of "fire and water cross-attack" to the point of fire pure blue, which is 8000 years of practice. We also experienced a long process boiled, steamed, fried three major leap forward their common essence is nothing more than fire and water relations of regulation, and so far the world know how steamed and stir-fry the nation the only one.
The set will be primarily through the story with superb cuisine skills, an exhibition of skills in the kitchen.
To count the number of dishes in Chinese cuisine, the undisputed division cuisine, is an almost impossible thing. Fried frying, steaming, heat, the ingredients, seasoning ... Sometimes, these seem simple, but sometimes extremely complex. Chinese kitchen, hiding what kind of secret Is the ratio of ingredients, condiments, spices Is the subtle use of time The ever-changing chefs cooking techniques This is not a simple math problem.
This lunch is to reward the neighbors. In November, the the Nissi Township should give barley to fertilization. Order not to miss the best opportunity to help each other between each. Today, their farming methods, habits, and still has maintained intact.
Tashi is a black pottery craftsmen, where people stubbornly believe that black pottery cooking dishes, have a special taste. Black pottery can be borne by the cooking method is to cook. "Cook" this way of cooking, is closely related to the birth of the ceramic cookware. Pottery before the birth, people may not be able to think, their offspring will get that so many tricks. Can be found in addition to burning and roast another to allow the food to become cooked, was a surprise and leap.
The people here have their own philosophy of life, not the pursuit of too delicate habits. As the intermediary between the water and fire, it passed to the temperature of the ingredients, so delicious to be released. Seemingly simple boiling, but it bears the Nissi people the secrets of the kitchen. This secret around for thousands of years, "surprise" has become a daily routine of cooking techniques.
Chinese people first "steam" into the kitchen, but also created a mass of steaming dishes. Chung Yeung Festival to this day, Ouyang Guangye 40-year-old birthday. The night before, he should be prepared in a large village feast, the pressure can be imagined. Village Feast of the venue is not fixed, the stove should also be temporary structures. This stove, very appropriate for the village feast. Guangdong is the hometown of food, look no secret that the kitchen, have to meet the fussy eater.
In the village feast, steamed tend to be the protagonist. The steam is one of the basic ways of Chinese food cooking. Before people found the efficacy of the rapid heating of the grease, steam is heating faster than the cook, and easier to maintain the complete shape of the ingredients. Historically, the word "steam" once synonymous with the word "sacrifice". Sacrifice, sacrifice to maintain a full shape. Steam operation of the uniform heat diffusion in the container, and also possible to make steamed a whole pig.
Everyone in Guangdong, almost all gourmet dishes with almost demanding requirements. Steamed pig finale of the dish to the feast today. As a village feast, family reunion, old friends meet, delicious convey a sense of satisfaction is also essential.
To leave home after 25 years, 72-year-old ranks long queue from Japan back to Yangzhou. He finally had the opportunity to come to the familiar rule of spring and society, and once again taste the familiar taste.
To Huaiyang itself, the biggest characteristic is unusual ingredients crafted debut a magnificent gesture. There is another secret of the Chinese Kitchen - bear the brunt of the role of a knife. Western chefs, each action has a corresponding tool; Chinese food chef in the hands of a knife, was able to row to a myriad of knife. The blade of the Chinese food is so rich, precisely because it is never a simple "three noes". The age of 19, ranking the long queue with three years of hard work, a knife applied to the skilled. Knife demanding requirements of age, 72 years old, he is now almost with few knife unique skills.
Every day, week race group will be a group of children with Tuition preacher, trying to teach more than 30 years of experience in full to them. No matter how talented, first grade students must practice basic skills at the same time as soon as possible to master the production of more dishes.
China today, every city looks very close. Only eating habits, to become a label to distinguish it from other places. Hunan Spicy, "incense" from the oil. The kitchen of the Chinese people and ultimately, a variety of oils and fats, the ancients used grease to rapidly heating ingredients, no doubt is a good way to save fuel. Today, both more theory affirms grease overdose harm the Chinese people still can not do without the unique crisp taste. Whether this contradiction, the use of oils and fats, is a great contribution to the cooking method of Chinese people.
Here is a Chinese food kitchen of an upscale hotel, all kitchenware everything. International chefs the Liang Zigeng, but intend to do with these kitchen utensils as inconspicuous as food - salted duck eggs.
Done in many countries of the world's luxury hotels Chef, The Liang Zaigeng complete chemical understanding of Chinese and Western cooking. But what, he is still the most original Italian food dishes. Today, he and old friend partner, do Hangzhou cuisine, motorcoach, this is one pair of heat demand is very high the dish. They will be a fish cut open two and a half, the half boil the water, half of the oil.
