The corresponding food and the story behind China on the tip of the tongue

"This is the taste of salt, mountain, wind, sunshine, time and human feelings. These flavors have long been mixed with feelings and beliefs such as hometown, folks, homesickness, diligence and persistence, and then on the tip of the tongue, in the heart, it is difficult for us to distinguish which is the taste and which is the feelings. "

With such warm lines, the food documentary "China on the Tip of the Tongue" became popular all over the country. It just ended on CCTV comprehensive channel late the night before yesterday, and it was replayed on record channel yesterday. The topic of "On the Tip of the Tongue" continues to be hot, constantly fermenting in Weibo, forums and word of mouth. Why does a non-prime-time documentary attract so many viewers?

With respect and love for food

"This is a food documentary. I hope everyone is happy and moved. " At noon yesterday, Chen Xiaoqing, director of China on the Tip of the Tongue, admitted in an interview in Weibo that many comments were a bit over-interpreted, and he didn't like being touted by others, and pulled out many profound thoughts from simple films.

Behind the simplicity, unique thinking is revealed. Focusing on ordinary people and paying attention to the story behind food will add a human touch. "The story is very short, but it is very lively." Netizen "Dongba" said.

Because there are lotus root diggers who are far away from home and walk in the mud, there is the warmth of lotus root sparerib soup; Because of the hard work of soaking, grinding, steaming and smashing rice, it is warm for a family to get together and eat rice cakes; Because it is simple to mash shrimp and salt and put them on the bamboo curtain to bask in the sun, only the old couple can enjoy the sunset.

The story on the tip of the tongue is told without empty preaching about food culture. But for people's lives, show the production technology and production process, and return the food to the family.

Soybeans are crushed by a stone mill, white juice gurgles out, and then transformed into hairy tofu with mycelium after a series of time such as fermentation ... seemingly simple process, which leads us to find the source of food and think about where traditional food comes from.

Chen Xiaoqing hopes that the audience can not only enjoy the food, but also see the relationship between China people and food and society through the window of food. "The movie is full of character stories, which is very interesting and interesting." Chen Xiaoqing said, "In the past, food programs introduced more cooking techniques, eating habits and culture. This time, with more respect and love for food. I hope that the audience can read their love for life from their love for food. "

Respect and love for food is Chen Xiaoqing's initial and final orientation for China on the Tip of the Tongue.

Shooting food with high-definition equipment for the first time

In previous TV screens, China cuisine was often displayed by "culinary masters" or "gourmet masters" or interpreted by "competitions". China on the Tip of the Tongue shows China people's rich experience, changeable eating habits and unique taste aesthetics with relaxed and compact narrative rhythm and exquisite pictures.

A picture in the promo is even more original. At first glance, it is a distant mountain near the water, a leaf boat; Up close, it turned out to be chopsticks and meat. The food, as well as the people and things behind it, exudes a strong Chinese flavor.

This is the first time in China to shoot a food documentary with high-definition equipment. High-definition technology restores the production process to the extreme-frying, beating, rolling, cooking ... the details of the kitchen are clearly and truly photographed.

Drunken crab, ribs with sauce, boiled fish, Lanzhou Lamian Noodles, snail powder rice skin, steamed bread with gravy ... all kinds of delicious food are painted with perfect colors under the high-definition lens. Beautiful pictures make people drool and make people feel the urge to cook in person.

"The film crew raised the production level of the whole film to a higher level." Chen Xiaoqing's introduction is mainly reflected in two aspects. First, the narrative rhythm should be in line with the international sales market. "You can't read a Tang poem and start telling stories as before. Basically, they are extremely short and information-intensive. " More importantly, the photography team is excellent. "When I was planning, I emphasized that I should shoot the visual effect I dreamed of. As a result, I can basically give more than 80 points. "

Chen Xiaoqing said that the goal at the beginning of production was professionalism. "Causing so many repercussions is inseparable from the efforts of the entire shooting team. Everyone has invested a lot of wisdom and labor in planning, shooting and editing. I am just an ordinary member of the team, and I am honored for this. "

Travel across mountains to shoot delicious food, but it's not delicious.

Before filming, Chen Xiaoqing had an in-depth discussion with gourmets Cai Lan and Shen Hongfei, and reached the understanding that the so-called food is actually a way of loving life, and it doesn't have to be in a temple. They decided to use this as the shooting tone.

/kloc-within 0/3 months, a film crew of more than 20 people traveled to more than 60 places in China, from the prosperous southeast coast to the depths of remote mountains, looking for grassroots gourmets in the countryside, presenting original ecological food production. "Grassroots people are not dull and conservative, and their sense of smell is often more sensitive than that of some chefs."

Speaking of the shooting process, I know it myself. Chen Xiaoqing recalled that when filming in the bamboo forest in southern Yunnan, poisonous mosquitoes flew around and had a brainwave and thought of lighting mosquito-repellent incense on the bamboo shoots. In Xiangshan, Ningbo, I originally wanted to shoot the production of ancestral temple rice cakes, but unfortunately I caught up with a wedding banquet and held it for three days. "Although it is often not smooth, the working process is still very beautiful."

I have photographed delicious food from all over the world, but I have tasted very little myself. Chen Xiaoqing admits that filming is as hard as being a chef. "Cooking is not for eating; Shooting is to make the audience happy, so it is impossible to get fat during shooting. " He explained that people in China pay special attention to eating while it is hot. Eat after filming. It must be very cold. "How enthusiastic, leave it to the audience." Chen Xiaoqing also revealed a trick to take photos of delicious food-if you want to keep it fresh visually, you'd better take photos before they are ripe.

During the filming process, can the family members of the creative staff also share the food? Chen Xiaoqing responded that the film crew often brought back special foods from all over the world: meat and bones, yellow steamed bread, rice wine, highland barley, milk fans, lotus flowers ... but the family felt more homesick. A wife once complained: "Pat Tricholoma matsutake, dad will go to Yunnan for a week, and I will take care of the baby at home alone;" After going to Hubei for a week, I still take care of my baby at home alone; In northern Shaanxi, Guangxi, Tibet ... week after week, I still take care of the baby at home alone. "