Why is the documentary "The First Season of Tongue and Tip of China" so hot?

The success of The Tip of the Tongue in China is due to the fact that the main line of each episode adopts a fragmented editing method, combining and grafting between different regions, and telling the changes of the same ingredient in the south and north of the world, which creates a real story with the flavor of this documentary. The issues explored from a cultural point of view are not simply about "eating"; from traditional labor to food innovation, the hardships of life and the wisdom of generations, the inheritance and changes in Chinese people's "eating" have gradually highlighted its unique national temperament.

The Tip of the Tongue in China is an ode to the common laborer, with no "culinary masters", no "food experts", and no "cooking contests", but only hand-dug lotus roots, a couple of hours of cooking, a couple of hours of cooking, a couple of hours of cooking, a couple of hours of cooking. Instead, there are hand-dug lotus root, two hours to pick bamboo shoots, only five people left in China to inherit the stilt fishing, more than 70 years old Jilin "fish head", the old man in Shaanxi Province to sell yellow bread, accompanied by the grandmother to make rice cakes in Cicheng, Zhejiang Province, the little girl.

"Tongue on China" on the food simple and delicate description of the subtle understanding of the relationship between people and ingredients, quietly conveyed thousands of years in the labor of the Chinese people in the wisdom of thinking as well as taste aesthetics, each of the food can evoke the viewer's strong feelings of homesickness. It is because of this that the documentary presents a distinctive appeal.