Meet in the fifth episode of the second season, there is such a passage. In August, Xilin Gol grassland just woke up, and Uliji drove the cattle to his own grassland. Fertile land provides food for cattle and sheep, and also breeds rare elves. Dried Tricholoma, which is rich in guanylic acid, is stewed with chicken by herders, and its flavor is doubled.
Mushroom merchant He Fuzhi often drives hundreds of kilometers to buy mushrooms. Tricholoma mushroom only grows on the mushroom circle and is identified by the color depth of grass. This magical phenomenon benefits from a substance secreted by mushrooms, which makes grass have higher chlorophyll. He Fuzhi is going to the Wu family to ask about the mushroom harvest. His daughter Yufeng is 23 years old and returned to the grassland after graduating from college.
White mushroom is the noblest of Tricholoma. After drying, it can be sold for more than 2000 yuan a kilogram. There is not much harvest this year. Herdsmen have begun to store winter feed for cattle and sheep, which means that the mushroom season is coming to an end. Father and daughter decided to make one last effort.
The germination of Tricholoma needs rain, and the predicted autumn rain has not yet arrived. Csi was very unwilling, and the father and daughter decided to spend the night at the herdsmen's house and continue to wait.
The grassland was washed clean after the rain, and the white mushrooms on the mushroom circle finally appeared. He Fuzhi's father and daughter understood that in the next few days, they finally got what they wanted.
Zhangjiakou, 400 kilometers south of Xilin Gol, the pass of the ancient Great Wall, is the throat of the trade between the Central Plains and the North, and is also a famous place of Tricholoma. Mushrooms are thick in meat and delicate in texture, which is the top grade of mushrooms. Boiling water rose, and after two or three hours, the white mushrooms returned to their full posture. Leave the original soup of Tricholoma, put it in clean water, beat it repeatedly, change the water for three or four times, and beat it for more than 1000 times until the sediment is completely removed.
The information of the second episode
With a thousand hands, there are a thousand flavors. China's cooking is so mysterious that it is difficult to copy. From deep mountains to downtown, cooking teaching still follows the traditional way of word of mouth and obtaining information. The wisdom of ancestors, the secrets of family, the mind of master and apprentice, the understanding of diners, and every delicious moment are made with heart.
In May, Huizhou's rapeseed matured and became the raw material of local edible oil. Farmers' busyness can ensure that their kitchens have delicious food all year round. In China cooking, oil is the medium between the pot and the food. Thermal action produces wonderful and rich cooking methods. Vegetable oil is easier to obtain and healthier than animal oil. The discovery of this secret has made a big step forward in the history of human cooking.
Delicious past lives are picturesque scenery. Qingming is the season when rape blossoms bloom. Cheng Yazhong is the only oil mill owner in Fukai Village. Like other people in China, he worships his ancestors on this day. The work of the oil mill determines the taste of the whole village. China people believe that everything goes well because of the blessing of their ancestors. The encounter at the edge of the field means that for Cheng Gouxu in the same village, it won't take long to eat freshly squeezed rapeseed oil. In the morning, the water in the spring rain gradually evaporates, followed by continuous sunny days, which is the best time to harvest rapeseed. Five days of sunshine made the pods dry and crisp, and threshing became easy. Rape's vegetable career is over, and then it will start a fantastic journey.
In another year, the easygoing Cheng Yazhong will only become harsh when harvesting rapeseed. After 30 years of experience, he has developed a pair of discerning eyes. The color is dull and shiny, and the particles are round and full, without any impurities, especially dry. Cheng Yazhong must check that the moisture content is less than 1 1% to ensure the safe storage of rapeseed in the village for a whole year. In June, the oil mill began to press, and the oil press workers came from nearby villages. During the work, the proprietress is responsible for the lunch every day, and frying seeds is the first step. High temperature destroyed the cell structure of rapeseed, reduced the adsorption of oil by protein, and made the oil easy to separate. With the sound of rape blossoms bursting, the fragrance began to spread throughout the village. Rapeseed oil has a unique pungent smell, which some people are not used to, but Huizhou people are full of it. Huizhou stinky tofu, fried with rapeseed oil, can produce a peculiar effect of smelling the emblem and having a strange taste in the mouth. Blank making has a hidden mystery. Rapeseed grinding, steam fumigation, moisture and temperature control are all based on experience. Whether the cake is pressed evenly or not directly affects the oil yield. Rapeseed oil is rich in monounsaturated fat, which is healthy and comparable to expensive olive oil. However, rapeseed oil also has congenital defects, and cooking fume is one of them. Today, through scientific refining methods, the smoke point of oil is greatly improved, and the content of unhealthy substances can be further reduced by improving varieties. For Huizhou people who live on rapeseed oil, everything starts with squeezing the first drop of oil. Pressing wood is an ancient craft that has been circulating for more than 1000 years. In the era of electric machinery, the confrontation between flesh and blood and vegetation is still full of primitive vitality. A hammer with a weight of 100 kg hits the wedge and exerts great pressure on the blank in the pressing chamber. Relying on this physical pressure, the oil is forced to ooze and repeatedly knocked for three hours. In today's pursuit of interests and efficiency, this may be the best inheritance of the wisdom of our ancestors.
Rapeseed oil has a history of thousands of years in China, and its application range runs through the Yangtze River valley, creating a stage for chefs to display their skills. The cooking of red oil must use rapeseed oil, and the secret is in the hands of Sichuanese. Stir-fried, so that pepper quickly dehydrated, fragrant, mashed, so as to fully contact with rapeseed oil. Oil temperature is the key. If it is too low, the fragrance of pepper will not pour out. If it's a little higher, it's easy to get burned. China's kitchen does not rely on thermometers, but is precisely controlled by the chef's feeling and experience. Capsaicin and red pigment are completely precipitated and need to be left standing for a whole day. A wonderful jar of red oil is almost the soul of Sichuan cuisine. The color is red, spicy and mellow, and the aroma is attractive. Rapeseed oil in the hands of Sichuanese, completed a gorgeous turn. However, with the exciting excitement gradually disappearing, life in Huizhou is still dull. This year's harvest, all deposited in the oil mill, converted into rapeseed oil 105 kg. Cheng Gou can withdraw at any time, without a deadline. This is the promise of friends to the villagers.
Traditionally, you have to have skills to settle down. Compared with the cities and villages in China, you can feel the temperature of craftsmanship better.
After the autumn harvest, the color of loess slope faded, and Zhang Shixin was waiting for the right weather. Yanhe, decades of experience to make the proportion accurate, added salt water to white flour, making the array of protein molecules compact. Repeated massage increases flexibility, and Zhang Shixin's leg disease recurred this year, making it difficult to walk. 35 kilograms of dough at a time, only his wife can make it. At midnight, it's enough time to wake up, and now it's time to start the process of rubbing dishes. Zhang Shixin was famous for his first-class craftsmanship when he was young, and foreigners admired him as an apprentice. My wife's craft was also learned after marrying the Zhang family. The dried noodles are ready and can be sold to the county seat or even further. With this skill, the old couple raised five children. The dried vermicelli is easy to store, and the diameter of each vermicelli is about1mm. Continuous fermentation produces hollow pores, and the taste is delicate and soft.
Noodles unearthed in China 4000 years ago were once called "soup cakes" and were widely used in people's lives in China. Different regions, different thicknesses and shapes, their production methods also show their magical powers. Noodles, the purest, are not only simple to eat, but also can set off any ingredients and accommodate thousands of flavors. It's dawn, and the second fermentation has been completed on the disk. It's time to exert your fists. The air in northern Shaanxi is dry and the water evaporates quickly, and the speed around the surface is the key to success. Put it into a special noodle box for the third fermentation and wait for the noodles to stretch to a greater extent. The Loess Plateau is the birthplace of ancient civilization and the place where farming traditions have been handed down from generation to generation. In every cave family, what the elders care most about is what they leave their children. Material is limited, craft is our own, but the concept of young people is quietly changing. Grandpa is inconvenient to walk, so it's time for his children and grandchildren to take over the burden. The support rod is separated accurately from the middle, and the flexibility of the surface and the cooperation of gravity are just right. 160 block can be stretched to 3 meters when it is hung, and the silver line pours and accepts the final shaping of sunlight and air. White dried noodles add a little warmth to the desolate yellow land and the life of a family.
The so-called "heart-to-heart communication" includes not only the skills passed down from generation to generation, but also the belief in survival and the diligence and persistence flowing in the blood.
Unlike northern pasta, Jiangnan people prefer rice cakes. This is not something that a simple workshop can do. The technology is precise and varied, which requires exquisite craftsmanship and strict teaching system. Fine processing exists in every link. When glutinous rice is ground with water, the texture of the treated glutinous rice flour is more uniform and delicate. Wet glutinous rice flour and japonica rice flour are mixed in different proportions to create a changeable taste. This is the basic skill of making Su-style cakes. A pastry chef is an expert in using all kinds of weapons. Seasonally changing fillings are made of natural fragrance, with mint in summer and autumn and roses in winter and spring. China's kitchen, which deals with rice and noodles and snacks, is called Baian. Exquisite craftsmanship is the foundation of walking in the rivers and lakes. As a traditional profession, chef has been continuing in China in the form of mentoring. Today, young people have mastered basic cooking skills through school education. But to be a real chef, you still need a master to touch it. Master-apprentice relationship is one of the most important non-blood relationships in China's traditional ethics.
Kneading noodles is the most basic thing. Lu Jiemin has 20 apprentices, and not everyone can get the biography. Miao, who just turned 20, is Su Beiren. She graduated from high school three years ago and came to Suzhou with her parents. Parents want their son to go to college. Miao is the elder sister, so she should earn her own living as soon as possible.
In the deep mountains 0/400km away from Suzhou/Kloc-,another kind of primitive and coarse food, we can vaguely see the evolution of China cakes. The sunshine time is getting shorter and shorter, so it's time to dig fern roots. European archaeological discoveries show that the oldest bread is made of starch extracted from the roots of ferns. The ancestors of the Yao people in Mangshan also discovered this secret, and obtained raw materials from fern roots to make a primitive China cake-Ciba. Deng Kaifeng was known as "Mountain Yao" for his wandering farming life. In the past, food production was limited, and fern root Ciba was the staple food for winter. Nowadays, making bracken cakes is not only a nostalgia for delicious food, but also a reminder of ancestors' unforgettable bitter days for future generations. All kinds of materials from mountain forests make up a wonderful filtration system. Father taught Deng Kaifeng how to get gifts from the mountains and warned him to fear the mountain gods. After a day of precipitation, when the test results come out, you can wash it again and filter it more carefully to make fern root ciba. Heat, paste and stir continuously until the surface forms gel. Rubber balls are extremely tough and need to be tamed by their fathers. Wrap it in sun-dried starch and tear it into small balls, and you can eat it directly. Children prefer sweets, and the aroma of sesame is accompanied by the sweetness of fern, which is the taste code of generations of Yao people and the common language for writing the history of human taste memory.
In the face of the strict master, A Miao is scared every day, and the triangle group that has been practiced repeatedly is finally recognized by the master. Her craft was served for the first time. A little sense of accomplishment inspires the girl. As long as there are leftover ingredients after work every day, Miao will stay and continue to practice. Suzhou Pastry is an important school of Chinese Pastry in China. Like classical gardens, it is a symbol of Suzhou. On the other side of the city, a modern world factory has attracted 7 million immigrants, making China the second largest immigrant city today.
In the rapidly changing life, ancient legends are still being staged. Walking in Baian Jianghu for many years, Lu Jiemin has stunts. Make the stuffing cakes into lifelike animal and plant shapes. From shaping Chinese characters to shaping cakes, "pictographic" has always been a unique tradition of China people. This unique cake is no longer a simple food, but a higher level of aesthetic taste of life. Rowing requires both dexterity and innate understanding. Seeing this process is a great reward. The master has other plans. In order to continue the legend of Su-style cakes, he has been looking for a suitable successor. There are temples on earth and rivers and lakes on earth. On the road to becoming a white case chef, Miao has just started. And more about the inheritance of food is precisely in the most ordinary life.
A day in Shantou begins with the noise of the seafood market. It's a zhe's daily task to buy food for the small shop at home. This young man is like an old customer in the market. My father used to be a chef in a restaurant, and people in the Jianghu called him "Ah Wu". A Zhe has four sisters. He is the only boy in the family. In China society, the relationship between father and son is closer than that between master and apprentice. It is considered the most logical thing to inherit his father's business. But a few years ago, A Zhe was admitted to a university in Guangzhou and wanted to make a living there. Frustrated in the workplace, when he returned to his hometown, A Zhe helped in a small shop at home. The signboard in the shop is oyster sauce. To make this most common Chaoshan snack well, we must learn everything from scratch. Before that, A Zhe didn't even wash the dishes. Oysters, also known as oysters, grow in shallow coastal waters. More than 2,000 years ago, oyster culture was recorded in China. In Chaoshan area of Zhou Zhou, every household lives on oysters. Locals prefer to eat small and fat oysters, which makes them tender, which is also the best choice for roasting oysters. In the old city of Shantou, lead was washed away, and the most traditional practice-roasted oysters was hidden deep in the alley. Wrapping oyster meat with sweet potato powder can slow down the rapid shrinkage at high temperature. Baked until both sides are brown, it can keep the oysters fresh and tender, and the juice is full without losing the umami flavor. Dip in fish sauce to make it fresh and tender, and the entrance is burnt outside and moist inside, crisp and tender. Ah Wu's craft is not only to roast oysters, but also to make banquets at home. A zhe followed his father out to set the table, starting with the boy. I graduated from business administration, but now I deal with the most common food. He found that carving a radish flower was no easier than solving an advanced math problem. This time, A Zhe got the chance to cook. Before serving, he wanted his father to polish it last.
With the rapid development of China, people's pursuit of new things is more urgent. It is a question whether to stick to tradition or make changes.
Yangzhou is a unique city in the developed city circle of the Yangtze River Delta. Yang Mingkun, 63, is a storyteller. Yangzhou Pinghua is a folk art that has been circulating for more than 400 years. War, hero, love, betrayal and endless stories all depend on one mouth. This is not only a storytelling mouth, but also a critical mouth. It is a pleasure for him to discuss the doorways of daily side dishes with friends.
A plate of exquisite perm dried silk represents the basic requirements of Yangzhou people for life. Big white dried, each piece is divided into 28 pieces, and then cut into filaments, with distinct roots and tough but not scattered. 100℃ water, washed and scalded for three times to remove the beany smell, and poured with marinade and a lot of sesame oil. Simple and elegant appearance, but it has a very soft and delicious taste. Yang Mingkun should prepare a family dinner, which is an annual tradition. Master cooks and entertains apprentices, and the inheritance of food is inseparable from picky gourmets. With rich experience and keen taste, Yang Mingkun can accurately grasp the flavor essence of Yangzhou, and few people know the authentic flavor of Yangzhou better than him.
The ever-changing Shantou, A Zhe is trying to break through. Meretrix meretrix, Meretrix meretrix and bean curd fish can be freely matched by customers. The oyster brand, which has been passed down for four generations, has become new in his hands. After repeated experiments, A Zhe constantly added new ingredients to the traditional oyster roasting. The most familiar snacks bring unexpected surprises to diners. The vitality of a craft is the inheritance and sublimation of tradition. The delicious food that keeps pace with the times meets the tip of the tongue and touches the soul.
For Yangzhou people, drinking tea in the morning and taking a bath in the afternoon will be an ordinary and wonderful day if you listen to a commentary. Just like those touching stories, I can never get tired of hearing them. In daily life, tradition continues day after day. A Zhe's shop, a century-old shop, will still open its doors with new ideas tomorrow.
In Sanlintang, Pudong, Shanghai, there used to be a group of village chefs named Shovel Gang. They traveled on the beach together, and a century later, talented people came forth in large numbers. Among them, there is a family, five generations of chefs, who are still active in the kitchen world after decades of tempering and eventually become a generation of masters. Li Mingfu, who is in charge of this small family-run restaurant, has breakfast at 5 o'clock every day. He has to go shopping in the market. In order to ensure the freshness of raw materials, the ingredients only need the same day, and the weight is also estimated in advance. It is the habit of Shanghai men to be careful and do it yourself. Every night, the kitchen is full of swords. Li Yue cooks and Li Wei cooks. Li Mingfu's two sons are out-and-out kitchen generals. The twin brothers cook like you, and Li Mingfu no longer has to cook in person. It is his greatest comfort that the family craft can be handed down.
A Huangpu River witnessed the growth of Shanghai. In this city's mixed history, there is a taste that comes from humble origins, but it is a family of its own. In the process of evolution, it has not disappeared because of the impact of all parties, but has become clearer and stronger. This is the local food, which has established the flavor of the city.
In this gourmet Jianghu, 83-year-old Borong Li won an unforgettable name with all his efforts. Never leave your hand, never leave your mouth, there is no shortcut. Li Wei and Li Yue both began to learn cooking from Borong Li at the age of 14. Knife skill, the core skill of China's cooking, represents the skill of a chef. Coconut shell knife method is controlled by the wrist, and the cutting strength, position and direction are between square inches. The whole fish is boneless, which tests the understanding of the structure of raw materials, accurately cuts the joints connected with flesh and blood, and perfectly separates them. Extreme fencing is like advanced martial arts. Only when you practice your hands perfectly can you hold a knife at will.
Li Wei's unique skill is the skill of cutting three lines in this cuisine. Ham, chicken breast and winter bamboo shoots, three extremely fresh ingredients, are first spread with thin slices, and then cut into filaments with a diameter less than 0.5 mm. The ingredients are cooked and shredded in advance, in order to expand the contact surface between the ingredients and the soup. In the cooking process, the three flavors are released at the same time and integrated. Careful knife work can make the ingredients present a unique aesthetic feeling. Delicious and diverse, it is the dietary philosophy of China people. My brother is good at knife work, while my brother is good at heat treatment. Fried shrimp, the cooking process is less than 10 second, and the oil temperature reaches 200 degrees Celsius before the ingredients can be cooked. Shrimp meat is cooked but not old, shrimp shell is crisp but not burnt, and the time cannot be different. Li Yue can even judge the cooking time according to the crackle of shrimp shells. It is also neat to put the juice into the pot when collecting it. The temperature of this dish is as strict as a textbook.
There are even more extreme examples of heat in Cantonese cuisine. Stick-and-stick package, the pursuit of fresh food, the urgency of work, try to shorten the cooking time. Not only that, the chef also needs to adjust the firepower and the opportunity to "grab" the casserole according to the distance between the dining table and the stove. During the running, cooking continued. If this is a play, only when the curtain is opened, that is, the moment of enjoyment, will the food be perfectly presented. In Chinese, the word "temperature" is not limited to the kitchen, but can be used to evaluate the cultivation of life and the realm of people.
The happiest thing for Borong Li is to go back to the kitchen where he worked. 1945 started studying and left the kitchen at the age of 80. With the changes of the times and the ups and downs of fate, Borong Li never put down his knife and spoon. Diligent and studious, devoted, preaching and giving lessons to solve doubts, made him achieve today's achievements and respect. China culture is not only inherited by Tang poetry, Song ci, Kunqu opera and Beijing opera. It contains every detail related to our lives. From this perspective, the chef is the inheritor of culture and a great writer of civilization.
In Huizhou, the cake residue left by oil pressing is the best fertilizer for crops.
In front of the cave in northern Shaanxi, Zhang Shixin's children and grandchildren hung their own noodles.
The Yao people in Mangshan are still grateful for the gift of Dashan.
From hand to mouth, from mouth to heart, China people continue their unique way of perceiving the world and life. As long as we light the fire and pick up the food, every ordinary person participates in creating an extraordinary epic on the tip of the tongue at some point.