1. Rolling in Henan.
When I saw this food, I was really shocked. I did not expect that wheat could do this.Especially from the grinding, it turned into a flocculent shot.It feels that the taste will be soft and glutinous with a little elasticity, and it will automatically bring the QQ sugar chewy haha.The film says that the rolling is the era of Henan’s famine. People made from the mature green wheat when they were not connected when the green and yellow did not pick up. After reading it, I also asked the Henan people in my family.|| The scene of the old grandfather, my wife, and the granddaughter’s night in the courtyard, all reminds me of my childhood hometown, and those quiet time …
2. Dragon Frank bamboo shoots in Wawu Mountain, Sichuan.
As a Sichuan native, I know how delicious the bamboo shoots in the mountains are.In our hometown, the dried bamboo shoots are used to stew chicken as bamboo shoots chicken, and the taste is simply not put on. My hard -working mother originally returned to my hometown every spring.Dry water in the water to stew chicken when the fresh vegetables are lacking in spring and autumn.So when you see this dish, you think of the taste of the mountains in his hometown. I really want to go back to eat it once, and I have to cook it with firewood to taste it.
1. Fuyang pillow pillow in Anhui
Seeing this steamed steamed man wearing a white hat pushed the bicycle and walked from the early morning alley, the shot was really movie.When he walked to the local street, when he opened the quilt to show a white baked buns, it reminded me of the first season of “China on the tip of the tongue”.The old man.I am a southerner, but I do n’t know why, I also love pasta.When I was a kid, my mother often made a big white steamed bun. The buns made by others were yellow and sour, but the steamed buns made by my mother were very white, and it was not sour at all.Looking at this snow -white pillow, I let me speak straight from the moment it was with the face. I can imagine the dense and firm taste, exuding wheat incense, and one sip can support half of the stomach., I have always felt that eating buns is more satisfying than eating rice.Regarding the memory of rice, it is always associated with vegetables.The memory of steamed buns is the echo of wheat incense, and the close texture brings a sense of solidity to the mouth and stomach.
2. Macau African chicken
The reason why this delicious impression is not because of the food itself, but because the film said that the copywriting of this African chicken is so exciting, and the Portuguese cuisine who goes in and out of the five -star hotel.People.This entire paragraph is like a clip of “Macau Storm” movie, which is very impressive.African chickens, after the return of Macau, the Portuguese cuisine, who stayed in Macau, combined Portuguese dishes and new regions, and developed a new type of Portuguese dishes.So the chef said that African chickens could not eat Africa, and Portugal could not be eaten. Only Macau could eat it.Mixed ingredients from the Mediterranean to the corner of Hope, the Indian Ocean to Southeast Asia. The dubbing in the film said: “Chicken is like a global navigation that has gone through a geographical development era.”In the previous layer of thick condiments, the skin was burnt with a grilled gun, and a large dish of Macau -African chickens on the table.I like the rhythm, soundtrack, and copywriting of this paragraph, and I like this master of African chickens, haha.
1. Stewed chicken in the Tajigan pot in Morocco
The third episode left me the most impressive food. The first is definitely this Tatana -shaped Taggi pot.On the edge of the Sahara Desert, due to water shortage, people invented the kitchen utensils that use water to use water to the extreme.The cone -shaped pot lid can make the evaporate water vapor touched the top and then return to the pot, and use the water vapor to fully use it, so that people can use a small amount of water to cook cooked food.Essence
I personally like exotic food very much.Especially the useful Southeast Asian dishes or West Asian cuisine for spices.I like Indian dishes, Singaporean cuisine, and Turkish meals.Looking at the Tajigan pot full of spices and various vegetables, it reminded me of Turkish meal.I can imagine what kind of taste of the mixing of these spices. I really want to go to North Africa in my lifetime, I have heard of Sahara, who have heard of it countless times, and see the life and scenery there.
After watching these few episodes of “Flame World”, I think it is not only a food documentary, but also a tourist guide.There are several places in each episode, not only the cuisine where the food is moved, but the hometown of those foods is even more impressive.The small village of Morocco took when the Tajiri pot, a sporadic red brick room in this desert, feels like the barbaric land of the alien planet, has a power that is not publicized but shocking.
There is also a local sleeping square in Morocco, and it is also a concentration camp of food. Such a night market reminds me of going to Vietnam before and walking in Chiang Mai in the time of those local night markets. Exotic countries and exotic food are always endless.Fresh sense makes people yearn for God.
2. Hainan Li Tao fried popcorn
Who would have thought that this episode of the old grandmother of Hainan’s Li nationality used Li Tao to stir -fry the popcorn, and it has been in my mind for a long time.
The three of them reminded me of the three sisters in another good documentary that I watched before, the three sisters in “The Deep in Charletla”.When people reach their age, they can also do some craftsmanship, and they seem to be particularly happy and happy.The three people in the film stir -fry the popcorn of firewood, reminiscent of the home in the mountains of my grandfather when I was a kid.In the rain and ice, the house is always prosperous and warm.That is the pure happiness that can be enjoyed in the farming era. I miss those time.
3, antique cuisine and orange
This dish has no appetite attraction for me, remembering it is just because of its innovative production skills.To be honest, I really can’t imagine what kind of flavor is fried with crab meat and sweet and sour orange juice, and the film is also displayed to everyone in the film. When the crab meat is acidic, it will produce a transparent chemical reaction.Just like the emergence of the ancient style of Hanfu, popularity is really one after another after another.In the food industry, such reincarnation is naturally available.Although this is the first time I have known the “antique vegetables”, the reason for the occurrence of behind it is also the same.The culture of our country is extensive and profound. In ancient times, there were many essences, and people with intentions were always eager to restore it.Such dishes are produced in Jiangnan, Zhejiang, and the place where the jasper family is not surprising.
I like the interpretation of the word “dishes” in this episode.The film says that “vegetables” refer to ingredients, and “cuisine” refers to the methods and changes used by making these ingredients, and the chef is the ferryman between vegetables and food.So in the thousands of years of life, people ferryed the delicious and deliciousness, which impressed me the most, of course, the focus of this episode -those who were smoked.
1. Zhejiang Shaoxing Mold Amais Stalk
Chen Xiaoqing finally filmed a mildew.I remember he once said in the “Round Table” that the most smelly food in China is not stinky tofu, but a moldy amaranth. This time, he finally took the camera to the most smelly China.
In fact, I know why there are so many people in the world.As the narration in the film said: “Stinky smell and fragrance, only for a moment”, generally corrupt foods have a characteristic, which smells particularly smell, but when you swallow your belly, you will have a magical fragrance.It is the wonderful experience that makes people fascinated after swallowing.In my hometown, my grandmother would also make a corrupt food- [Red Tofu].This is the so -called stinky tofu.Put the tofu in the tank until it rotten and mildew, take out the sauce powder made of sea pepper noodles, pepper noodles, garlic, ginger, spiced powder, salt, etc., and then wrap it in cabbage leaves.You can take it with food.This red tofu is the most smelly food I have seen in my life experience. If you put a can in the refrigerator, it is over, for at least half a year in the refrigerator.However, this [Red Tofu] is also particularly lingering, and now rarely goes back to his hometown. Even if you return to his hometown, few people make red tofu. Even if someone does it, it is no longer as authentic as grandmother in Dashan.This smelly and fragrant delicious feeling is about to be lost, leaving only one memory in memory, and from time to time, scratch the flavor nerve.
The reason why the red tofu in my hometown is delicious is the special flavor after the tofu corruption, and the second is the diverse preparation of the outside seasoning.What I am wondering is that the mildew stalks only add a little salt, why can it be so delicious when marinated, and it ’s delicious to go to Chen Xiaoqing’ s documentary?This may have to wait when you have the opportunity to really eat the moldy stalks to explain it.
2. Canned Wong Fish Sweden
Canned catfish is no longer a novel food in the list of major eaten broadcasts.I also heard that the Swedes had to inform the neighbors before eating canned catfish. I did not expect that it was confirmed that this was not a rumor, but a real thing.I really can’t imagine how bad this small can of fish meat can be stinky to Shili Eight Village.
What surprised me more was that canned catfish was soaked and marinated by the blood of catfish.Isn’t the blood of fish very fishy?Well, thinking of this, as a Sichuan native, can already determine that this smell must not be the one I can accept.
3. French Hawkefu Blue Cheese
Blue cheese, in some media manuscripts, is always tied with canned Swedish catfish, which is called “the X species of foreign foods that the Chinese dare not eat.”Of course I have never eaten it, and I ca n’t imagine what kind of taste this is, but the narration in the film describes very interesting, “exuding a strong animal hormonal atmosphere”, haha, I really want to know that this is a kind of kind ofWhat kind of breath.
Blue cheese is not the invention of human beings. It is a miracle of nature.Only the cheese in the cave in the huge rock body produced in France, France, is the authentic blue cheese.Because the unique rock body here has magical caves, the uniqueness of the rocks causes the unique flavor of blue cheese.
4, dismantle the fish head
In addition to the spice, this giant fish head in this episode also impressed me.Drinking the fish head is to cook a huge fish head. With rich experience, the chef took the bone fishbone in the fish head to pick up all the bones in the fish head, leaving a complete, pure meat fish head.
Maybe my taste is not high, or the pursuit of food is not high.In fact, it is quite impossible to understand this approach.In my opinion, eating meat is to be fragrant, and eating fish head is just eating meat while spitting.There is no thorn fish head. Picking a chopstick is a soft and glutinous meat. Isn’t this greasy?Don’t appreciate this kind of food.
5, French Brester bladder chicken
Unexpectedly, the exquisite and elegant French people happily welcomed the bladder.Bresz’s bladder chicken is to put a whole chicken into the pork bladder and cook it. Through temperature control, and high temperature soup water bath, the chicken is cooked in the bladder.
To be honest, this episode has very little. The first half is simply a replica of “One Strings of Life”.What kind of crayfish, phoenix claws, crabs, and clams are very old -fashioned for me, Sichuan, but the last one about the section of the Chaoshan people in Guangdong and the master and apprentice in the chef industry.The story of a restaurant in Meishan and Cantonese cuisine in Meishan, Sichuan, impressed me.
1. Chaoshan Bai Mi
I really didn’t think that the huge China had a bowl of supper to drink a bowl of white porridge.I thought all the supper should be thick red sauce, smoky, heavy taste, but did not expect that Cantonese who had always been healthy, even the supper was so healthy.
This is also the first time I heard that some people call white porridge as “white mi”.Recently, I have more research on rice. At first glance, this bowl of Chaoshan Bai Mi is not made of rice rice in the south. It should be made of japonica rice in the northeast.Come out such a thick rice soup.
This thick rice juice reminds me of the rice soup made by my mother when I was a kid. When I was a kid, adults said that the most raised is this bowl of rice soup. It seems that China is the most well -known in China.
2. Beijing Qing sauce meat
After so many years of life, the best meat for me is still pork, the best part of pork, there is no doubt that it is pork belly.The fat and thin pork belly, whether it is fried, roasted, stewed, and boiled. It is always delicious. It is smoked with special sauce like clear sauce meat.
Qing sauce meat is a famous specialty in Beijing, and Jinhua ham and Guangdong bacon are also known as the three famous meat.As mentioned in the film, if you make this meat, you have to worship the big gourmet who study the ancient lifestyle, otherwise you will not be called a famous sauce meat.In the film, the ancient lifestyle researcher who taught the meat master felt quite interesting. The master of a master looked very rich.The master who made the sauce meat went to bring cat food as a gift. When he was sitting, the master sat straight on the sofa, and he deducted the search on the opposite stool.Special interesting.
In addition to eating this episode, I also want to tell the character Hui Brother Hui in the last story.
Brother Hui is a Cantonese chef. He has been working for more than 30 years. He doesn’t know where he is, but it looks like a Cantonese.I do n’t know if I have too much brain to make up. I always feel that he is for a living, and stays away from his hometown thousands of miles away to Meishan, Sichuan to be a chef in the restaurant in the film.
During the day, the restaurant was crowded, and the chefs were crowded and noisy.In the evening, returning to his own residence, under the dim light, in the humble kitchen, Hui Ge never had the momentum of the daytime. I don’t know if he lived alone and seemed a bit lonely and desolate.
I do n’t know if it ’s too much brain supplement, or the overflowing compassion, a person who has been working for 30 years cannot have a Andache rice bowl, and you have to wander around and run around. In my opinion, such a story is very sad.In the documentary, there were only a few strokes, but the unsmiling Brother Hui was still impressed in my heart.Hope he is getting better and better.
I like the original food of Shanye.The part of this episode is undoubtedly appetizing for me.
1. Sichuan Aba pepper incense yak dry
The first spice in this episode is a very common pepper on the western Sichuan Plateau.Ya’an Hanyuan mentioned in the show is indeed a famous hometown of peppercorns in Sichuan.My four -year college time was spent in Ya’an. There were also classmates in the class from Ya’an Hanyuan. Hanyuan’s peppercorns were highly quality and surprisingly fragrant. In the better Sichuan hot pot bottom material, Hanyuan Zanthong is a must.
And I also met twice with the peppercorns in western Sichuan.The first time I went to Lugu Lake in 2014. On the way to Shiba Eighteen of Xichang to Lugu Hushan Road, a hillside was covered with red peppercorns.At that time, in August, it was the season when the peppercorns were mature. The car walked on the mountain road. The peppercorns of the mountains penetrated the car. It was the first time I saw such a large -scale peppercorns.To that fragrant peppercorns.
The second time I went to Senda in 2016. I experienced a large traffic jam on the way to Guanyin Bridge. The car stopped on the side of the road. I got out of the car to rest. There were two wild pepper trees beside the river valley.I tickled my hand and rubbed between the two fingers. I didn’t expect it to be a small peppercorns with a small body. After rubbing, it exuded a severe fragrance.The flavor of dried peppercorns in the whole can of pepper, the pepper tree shocked me, and the impression was extremely deep. Later, the aroma between the two hands of the two hands did not disperse.The quality of peppercorns on the western Sichuan plateau is evident.
The Sichuan Plateau is the Shura field of human life, but it is a paradise for many ingredients.In addition to peppercorns, there are potatoes from Da Liangshan, apples from Xiaojin, cherry from Wenchuan, mango from Panzhihua … I love Sichuan very much. After I went to western Sichuan several times, I love Sichuan.The Western Sichuan Plateau is a huge natural treasure house. Landscape, humanities, and food are all lingering.
2. Taiwan alpine slab, dogwood roasted mountain pork
The roasted roasted meat from the alpine clan in Taiwan, the second primitive deliciousness in this episode that made me covet.The dogwood mentioned here is a kind of spice that is also known as the red thorns, which is different from the dogwood mentioned in Wang Wei’s “one less person in the dogwood”.Red thorns, the taste is heartbroken. When the peppers were not introduced from South America to China, it was a spice that people used to act as spicy flavors in ancient times.Persist in being used.
There are many ways to eat dogwood in the alpine clan. Matching the dogwood leaves with eggs and eggs are mixed to make eggs and dogwood cakes;EssenceOf course, what is most likely to try is still a slab to eat dogwood grilled meat.Everyone knows how good it tastes like eating barbecue to wrap a layer of lettuce leaves. If it is in the original wild, roasted cooked mountain pork on the slate on the slate, and then wrapped with the fragrant and spicy dog -eating leaves, that will beWhat kind of fairy -like tongue experience?
3. Thai green curry chicken
The whole paragraph of Thailand is actually very attractive.Because I like fresh spices with complicated Southeast Asian cuisine, I also like Thailand that is always in the strong temperament of summer plants in summer. In addition to green curry chicken, the film also introduces Thai winter Yin Gong soup, but because Dong Yin Gong Soup is too famousIt’s not mentioned.
Green curry chicken, use fresh Thai coconut oil+stir -fry with more than a dozen local spices, stir -fry the chicken, pour fresh coconut milk and cook, and finally add the flavor of the Laler and Lemon leaves, a flavor, a flavor, a flavor, a flavorThe unique hot and spicy green curry chicken is made.Think of that taste, it makes me a bit unable to hold my Southeast Asian cuisine control.
In addition, the family selected by this clip is too loving.Mom is a local Southeast Asian diet teacher in Thailand. Dad is Australians. Several mixed -race daughters are beautiful.Especially at the beginning, the younger daughter named Ora, she communicated with the photographer outside the camera while feeding the chickens, and it was just cute!
I don’t quite understand why this episode is called “Wanjia Light”.It feels like it has nothing to do with Wanjia’s lighting. According to the original routine, choose a family to tell a kind of food. When I talk about Iceland’s shark meat, I have not even used the family as a unit.In short, I am confused about this diversity title, go with it, and continue to talk about the food that I impressed me the most in this episode.
1. Iceland fermented shark meat
Iceland, a place where the most heart -minded god of social phobia around the world.It is almost winter for 12 months a year. You can live in a room with full heating. You do n’t have to go out without social. It ’s ice and snow outside the house. It’ s not too cool.Moreover, think about being able to hide in the house alone to eat shark meat, which feels pretty exciting.I feel curious about the taste of shark meat, and Icelanders eat shark meat to cut into small grains after air -drying. Without any flavor, I really curious about what the taste is.
2. Northeast radish oil residue bun
When we were young, our family raised pigs. After killing the pigs every year, the lard net on the pig will be chopped by my mother and thrown into the pot to make lard.The remaining oil residue can be eaten dry, and my mother occasionally make it into a bun filling and steam the buns to eat.The aroma of oil residue is irreplaceable in memory.Therefore, when I saw this northeast radish oil scum bun, my saliva was spoiled instantly.
At this moment, I couldn’t help but fantasize the taste of the oil residue bun in my mind. After bite the tough skin of the outside, the soft and mellow surface layer inside tastes slightly sweet, and some of the oil stuffed oil has penetrated into it.In the face layer, the two blend with each other are simply full of flavors and are happy.Hey, now I do n’t raise pigs at home, and I rarely eat lard. The food of oil residue is almost extinct from the dining table. I do n’t know when I can eat the oil residue buns made by my mother.