The Taste of Old Guangzhou is a large-scale food documentary produced and broadcast by Guangdong Satellite TV, with a total of five seasons. The documentary tells the story of Cantonese cuisine in Lao Guang's memory. Taking food as the carrier, we go deep into the birthplace of ingredients from a unique perspective, and explore the real and vivid beauty of the daily diet of Laoguang people-the beauty of scenery, the beauty of local culture, the beauty of harvest and cultivation, and the beauty of ingenuity contained in ingredients.
"Good food comes from its own place, and it is rooted in the depths of memory. What makes people linger is the homely taste that can keep generations waiting. " To put it simply, Laoguang people have been discussing the beautiful relationship between people and food for decades, and are committed to guarding the life code in their own kitchens.
Cold coming and summer going, alternating day and night, cold and heat, moistening dryness, purging and reinforcing. Among the rich ingredients from nature, there are two ways to reconcile yin and yang. The second episode "Two Instruments" is to see how Laoguang people find the best match in exquisite dishes. Whether it's the Wuzhishan peach, the Hakka Niang wine in Xingning, Meizhou, Guangdong, or the Amomum villosum in Yangchun and the crocodile in Zhongshan, they all show their true colors in careful cooking and practice the two-instrument regimen of the old people.
Food is seasonal. Spring is born, summer grows, autumn harvest and winter storage. From gourmets to gourmets, Lao Guang is always tireless in his pursuit of seasonal ingredients. The fourth episode, broadcast on June 30, 65438, is to see how the old broadcasters make food according to the seasons. The four seasons in Guangdong are not clear, but nature has arranged a unique seasonal law, which breeds a unique taste in mountains, rivers and lakes. Nanxiong ginkgo, delicious oysters, cannonball taro, South Australia sea flower? Give the ingredients to the four seasons, give the taste to nature, and live up to the food and life.