"China on the tip of the tongue 3" (hereinafter referred to as "China on the tip of the tongue 3") will be broadcast simultaneously on CCTV 1 and 9 from 20:00 on the fourth day of the Lunar New Year (February 19). Every day 1 episode, each episode 50 minutes, a total of 8 episodes, the theme respectively: utensils, banquets, cooks, snacks, snacks, food, season, integration. I believe that for foodstuff, is it a long time to wait for this day?
The main creative team insists on the integration of people and food
The whole creative team of tip of the tongue 3 is totally different from the previous two seasons. Liu Hongyan is the chief producer and director, and the team is younger. Liu Hongyan joined CCTV's Oriental space and time life space program in 1993 and began to create documentaries. He took over "tip of the tongue 3" in April last year. She used the term "the ignorant are fearless" to describe the feeling of being ordered at that time. She said that she underestimated the difficulty behind the creation. Until the broadcast, she was only associated with "tip of the tongue 3" for 10 months. In the past 10 months, she felt very lucky. She thought that someone must continue to build the brand. In this season, she asked the whole team to adhere to the concept of 'food, character and culture'. Behind recording the delicacy of food, it is more important to tell the story of characters and inherit Chinese culture.
In order to tell about the culture of all parts of China, tip of the tongue 3 has visited more than 20 provinces and autonomous regions, 115 places, interviewed more than 300 people, involving more than 400 kinds of food. Among the many delicacies, the delicacies on the tongue are not only delicious, but also related to the theme of each episode.
This season's eight episodes are all new topics, which were not touched by previous food programs. Liu Hongyan said: 'love is the best condiment. Chinese food is broad and profound, and its connotation is not only about how to cut and make food, but also something deeper behind it. So "tip of the tongue 3" shows how food is made, at the same time, it shows what is behind the food. I hope the audience can taste the taste and taste the Tao. '
One difference between tip of the tongue 3 and the previous two issues is the introduction of eating utensils. The teacup in the picture is national porcelain Yongfeng. The porcelain, drawing the water blue of Xizi lake into the porcelain, integrates peony, Ruyi and landscape as paintings, and takes gourd, peach, landscape, pane elements and other creative modeling to arouse Chinese style leisure. The glaze is smooth, smooth, solid and delicate. It is fired at high temperature and painted with pure gold by hand. The artistic conception is as long as a flower, symbolizing the prosperity of flowers and the Zen heart of cloud and water. From blue and white porcelain to foreign color and then to colored glaze, after more than 200 years of inheritance in the Five Dynasties, the firing technique of red glaze colored porcelain has become an intangible cultural heritage of Guangdong Province.
Word bean candy. The little square in the picture is actually eaten. It's called the word doutang. It's popular in the western mountain village of Qimen, Anhui Province, and has a history of more than 100 years. The raw materials are glutinous rice, malt, soybean and black sesame. Through multiple processes, the zigzag bean sugar is formed between square inches. Qimen is located in the ancient Huizhou area, where there are a lot of people. The local people love to eat bean candy to make it sweet and auspicious.
Melon seed crisp. In the picture, a 'melon seed' is not a real melon seed, but a crisp melon seed in the shape of a melon seed. Compared with Western pastry, the magic of Chinese pastry is that it has no fixed mold and formula. Some flour, a rolling pin, a scraper, hand powder, dust settled, almost real 'melon seeds' fresh out of the oven. A most mature pastry maker, a day this crisp up to 300, can be said to be precious.
Princess pie. In the picture, 'white skin and red dot' is called Princess Cake. It is a traditional famous brand that began in the prosperous Tang Dynasty. It is said that it was specially made by the royal kitchen for Yang Yuhuan, the imperial concubine of Emperor Xuanzong of Tang Dynasty. The stuffing is made of jujube paste and walnut, which makes the taste amazing and unforgettable.
Dingsheng cake. The pink cake in the picture is Dingsheng cake, which is a traditional snack in Jiangnan. It is made of Japonica rice flour and glutinous rice flour. It can not only replenish qi, but also strengthen spleen and stomach. It has the effect of health care in spring. It is said that Dingsheng cake began in the Southern Song Dynasty. The common people specially made it to inspire the Han army who went out to fight. With its beautiful meaning of "Dingsheng Ji", it carries the yearning and praying for a happy life of generations of Chinese people.
Highlights' spoiler 'food from all over the world
At the press conference, three program clips were broadcast: "Shaanxi water basin mutton", "Henan chuanshanzao" and "the past and present of pepper". "Shaanxi water basin mutton" is a delicious food in the episode of "snacks". It tells the story of Lao Bai's opening a water basin mutton shop in Shaanxi. He cooks soup, cooks meat and makes steamed buns every day and closes regularly for decades. After his son inherited his father's business, he cooked soup every day, and Laobai kept on tasting the taste of soup before opening the shop. If he failed, he would not open the door. This story shows you Lao Bai's persistence and quietness in the impetuous times, and his persistence in his life. That's exactly what he has achieved for decades. Zhou Yuan, the planner of "China on the tip of the tongue" who discovered Laobai's story, said: "food has a unique position in our ancient civilization, and the delicacy of Chinese food may also come from it. Good stories and delicious food are unexpected. Only in this way can we feel grateful and have the ultimate aesthetic. '
'Henan Chuanshan stove' appears in the episode of 'utensils'. It is about the unique dikeng courtyard Chuanshan stove in Sanmenxia, Henan Province. It has seven pots on one stove, and it can also keep the heat when cooking and stewing. It can be operated at the same time with seven pots, which is very efficient and can quickly make the local famous ten bowl mats. This way of cooking is the crystallization of the wisdom of the local people for hundreds of years, and also the embodiment of Chinese food culture. "Apparatus" is the new direction of "tip of the tongue 3". Liu Hongyan said that previous food programs focused on food, characters or stories, but paid less attention to the utensils that were involved in creating food, blooming food and hiding behind food. In tongue tip 3, utensils are separated into a single chapter, which tells the story of cooking utensils such as stove, knife, altar, pot, plate and bowl.
'the past and present of Pepper 'reveals how pepper became food. As early as in Kunqu Opera, pepper appeared. At that time, pepper was used as an ornamental plant. Later, with the migration of people, pepper was brought to the southwest and found edible. Later, it became an important food and condiment. This process of change precisely contains the theme of "fusion" in tip of the tongue 3. The popularity of every kind of food and the migration of every flavor all come from the migration and fusion of human beings. Fusion is inheritance and tolerance, and also contains innovation and hope. Zhang Mu, director of the episode, introduced: "there is a Chinese word called" taste ". We not only want to taste" taste ", but also taste" Tao ". This kind of "Tao" is to examine the uniqueness of Chinese food from the global perspective of the integration of China and foreign countries, and to explore the evolution of Chinese food from the process of historical evolution.