It's different from the previous food shows.

The tip of the tongue is not about how to stir-fry vegetables, nor how to use knives, nor how to use a knife, let alone how the heat should be.

What he is talking about is a "gathering" that many people have not thought about.

For example, matsutake mushrooms.

【Shangri-La, a natural hybrid forest of pine and oak trees, Dolma is looking for an elf-like food - matsutake mushrooms. Matsutake mushrooms last only two days, and the merchants process them as quickly as possible, so that a single matsutake mushroom appears in the Tokyo market in 24 hours. 】

[At 3 o'clock in the morning in the matsutake mushroom production area, Shan Zhen Zhuoma and her mother set off on a motorcycle driven by her father. Passing through the village, the mother and daughter walk 30 kilometres into a primeval forest. The rain makes all kinds of wild mushrooms grow wildly, but every Tibetan has a discerning eye for matsutake mushrooms. After the matsutake mushroom was unearthed, Dolma immediately covered the fungus pit with pine needles on the ground, so that the mycelium could not be destroyed, and in order to continue the gift of nature, the Tibetans carefully followed the rules of the mountains and forests. 】

"A Bite of China" uses the villagers' method of collecting matsutake mushrooms to tell people about the need to obtain ingredients.

Everything is so real.

Everything is so natural.

Under the camera and commentary, some viewers who have watched the tip of the tongue watched it with relish.

"This show is good, I didn't expect this matsutake mushroom to be collected like this. ”

"Collecting matsutake mushrooms is also quite hard, which reminds me of going up to the mountains to pick mushrooms when I was a kid. ”

"But this matsutake mushroom is dozens of times more expensive than a mushroom, but I don't know how it tastes. ”

Not known how it tastes though. However, seeing that such a single matsutake mushroom can be sold locally for 80 pieces, and it can even reach 1,500 pieces when it is shipped to Tokyo, it must be very delicious. In fact, through the lens of the chef cutting the matsutake mushrooms one by one and steaming, many viewers have already smelled the fragrance from the camera. The body also swallowed involuntarily......

……

[Lao Bao is a native of Zhejiang, and his bamboo forest has grown the largest winter bamboo shoots in Suichang. The winter bamboo shoots are hidden under the soil layer, and from the surface of the bamboo forest, there is nothing, and Lao Bao only needs to look at the color of the leaves on the bamboo tips to know the exact location of the bamboo shoots, which depends entirely on his rich experience.

[The preservation of bamboo shoots has always been a big trouble, bamboo shoots are just a bud, and they are the most vigorous part of the whole plant organism. The clever old bag protects the winter bamboo shoots very simply, peel off the loose soil, bury the bamboo shoots again, moisturize, and use nature in situ to keep them fresh for more than two weeks. 】

[In the four major cuisines of China, winter bamboo shoots can be seen. Chefs also prefer it because the material of bamboo shoots is simple, and it is easy to absorb the flavor of food. Lao Bao is making a home-cooked bamboo shoot soup with winter bamboo shoots, and the protagonist of pickled Du Xian should be spring bamboo shoots, but Lao Bao uses Suichang winter bamboo shoots that are 20 times more expensive. Because in Lao Bao's eyes, these are just a small dish in his own bamboo forest. 】

The footage continues.

Last time, I talked about matsutake mushrooms, but this time I just talked about the more common and common bamboo shoots.

However, although it is very common, it is also very common.

However, through the photographer's lens and the narrator's explanation, the appearance of the plate of "soybean sour bamboo shoots and small yellow croaker" made everyone's stomachs drop.

"It smells so good. ”

"Hell, why are you hungry when you ate just now. ”

"Do you want to eat more?"

The crowd of spectators licked their lips.

At this time, their already irritated stomachs barked from time to time.

"Wife, do you still have bamboo shoots at home?"

"I'm done. No, it's not that you don't like to eat bamboo shoots. ”

"Who said I don't like to eat bamboo shoots, it's because you don't fry it. Come on, come on, come and see, another day you can make me a small fried fish with soybean and sour bamboo shoots to taste. ”

Of course.

Using bamboo shoots as an ingredient is not just soybean sour bamboo shoots and small yellow croaker.

In Zhejiang, there is also a famous dish with bamboo shoots as the protagonist - pickled Du Xian.

Put half of the salted pork and winter bamboo shoots, stir-fry them in a firewood pot, add the broth and simmer slowly, and the marinated taste of the salted meat and the umami of the winter bamboo shoots blend together......

When the lid is lifted, the fragrance that overflows makes people appetize just by smelling it.

And in addition to these fresh ingredients, the natural world also gives us the seasonings we need.

[In the northern mountainous area of Dali, Yunnan, among the eye-catching red sandstone, there are many natural salt wells, which have achieved the special delicacy of the mountain people in Yunnan. Lao Huang and his son Shujiang built a stove by the stream, and the work of the earthen stove every winter was to boil salt. 】

[In the winter market of Yunlong County, Lao Huang and his son rushed to the market to select pork to make ham, and the curing of ham began in the courtyard of the old house. The curing process of Nuodeng ham is very simple, Lao Huang removes the excess skin and meat, processes it into a round ham, sprinkles it with liquor to sterilize, and then evenly smears the homemade Nuo salt, without applying a cone needle, only kneading and pressing, so as not to destroy the fiber. 】

[Even by modern standards, Nuodeng Jing salt is still the best of table salt, and although salt production has ceased in this ancient salt-producing area, we still believe that Nuodeng salt is a precious gift from nature to the mountain people. 】

Compared with the previous matsutake mushrooms and crispy bamboo shoots, these only need to be collected.

However, when the third protagonist, Ham, appears, it is not a story of gathering, but of making.

Of course, this production is not a traditional stir-fry method.

The cycle of this production spans not just a few hours, nor a day or two, but a long number of years.

For example, in this ham, if you want to make ham first, you must first make salt.

And even if the salt is made, it has to be aged with pork for three years.

"I've seen a lot, I've really seen it. ”

"I didn't expect it to take so many steps to make a ham. ”

"It's over, the more I look at it, the more hungry I get, no, no, I can't stand it, I'll eat something first to suppress my stomach." ”

In fact, this hunger is not necessarily really hungry.

This hunger is completely influenced by "A Bite of China".

It's just that this effect is not because of how delicious these dishes look.

Even though they know it's delicious.

But what really opened their appetite was the whole process of witnessing these ingredients becoming food.

This process is not brought by the chef.

This process comes from the toiling gatherers.

This process comes from nature's gift to us human beings.

"Nature's gift, I seem to understand what this episode is about. ”

"This is the real food film, and those food movies used to be shit. ”

"I want to say, this documentary is going to be a hit. ”

The eyes of the masses are bright.

This documentary is really popular.