First of all, the food I am most familiar with is Anhui cuisine. I have eaten that kind of hairy tofu, and I have eaten it at the teacher's house. He was born and raised in Huizhou, and he was lucky enough to eat the Huizhou dishes he cooked, as well as the rotten salmon and ham soup in the documentary, all of which were delicious.
Zhejiang Jinhua and Huizhou have the same dimensions, so its ham is equally famous. The only thing I remember about Hangzhou is the "Sauted Duck that every family in Hangzhou can cook" in the documentary. Freshman went to Hangzhou to play and brought this local specialty to the head teacher of high school. I wonder what the teacher thinks.
I don't know if you have noticed, but there is a thank-you unit at the end of each episode. Although only a few units are on the list, I see "jtv" in every episode. I thought a certain food from Jiangxi was also introduced, and there might even be Gong Mi in Ten Thousand Years, but I didn't see any food about Jiangxi in the seven episodes. Pasta in Shanxi, Shaanxi, pickles in Northeast China, ham and bamboo shoots in Zhejiang, Tricholoma matsutake in Yunnan, spicy food in Sichuan, Hunan and Chongqing … What surprises me most is that some places in Yunnan actually take glutinous rice as their staple food. I can't understand it. It's too sticky, and it's easy to flatulence if you eat too much. How can they live on it? We only use glutinous rice when making rice cakes or rice cakes.
This documentary is really great! Especially the front page of the promotional film, if you don't see the chopsticks in the close-up shot, you will think it is a red freehand brushwork landscape painting from a distance, but it is actually the red texture of bacon, so it has a lot of cultural connotations ...
I know that what I have tasted is limited to Sichuan cuisine and Anhui cuisine. However, this documentary gave me a taste of the rich cultural food in China. What remains in my mind is not only the hot food, but also the long cultural history of China, and the gratitude of taste buds for the most selfless gift of nature …