Complete works of China traditional food TV series

China on the tip of the tongue I * * * episodes, * * 23 episodes, of which 1-7 episode is the first season, 8- 15 episode is the second season, and 9-23 episode is the third season. The specific diversity is as follows:

1, Gift of Nature: Taking the totally different eating habits and lifestyles brought about by the great differences in the natural environment as the story background, it shows how nature gives food to China people in different ways and how to live in harmony with nature, so as to understand the story of how to get food in various ways in the traditional lifestyle handed down from generation to generation.

2. Stories about staple food: This episode focuses on staple food stories of different regions, nationalities and styles, showing people's pursuit of the appearance and taste of staple food, the wisdom of staple food processing and processing, and the deep feelings of China people for staple food.

3. Transformation inspiration: Sufu, Douchi, yellow rice wine and kimchi all have * * * similarities, and all have a special fragrance and a strong fragrance. This smell is the result of the joint efforts of people and microorganisms.

4. Taste of time: The delicacies involved in this episode mainly include bacon, ham, roasted meat, salted fish (pickled fish), pickles and pickles, as well as different food preservation methods such as pickling, sugar-stained, oil-soaked, air-dried, air-dried and frozen, showing various China delicacies based on this and raw materials.

5. Password of the kitchen: Compared with the traditional western food culture of "eating raw and eating separately", China cuisine pays more attention to color, aroma, taste, shape and container. In the pursuit of this series of artistic conception, all the chefs in China, like magic masters, can play the trick of "attacking with water and fire" to perfection and practice it for 8,000 years.

6. Harmony of Five Flavors: This episode discusses the different seasonings needed by China people to cook various flavors, and shows the production techniques of rich seasonings. It involves four basic cuisines of Sichuan, Shandong, Guangdong and Huaiyang, as well as representative regional cuisines such as Xinjiang and Yunnan. By displaying colorful cooking culture, it tells the real life of China people and expresses their real feelings.

7. Our field: This episode leads the audience to complete a return-from the dining table to the earth. Starting from the delicious food on the dining table, we turned our attention to the vast fields producing all kinds of delicious raw materials, explored the sources of delicious food, and how they were cultivated by human beings in various ways, highlighting the ecological and environmental protection agricultural production methods.

8. Footprint: Shandan Ranch, Gansu, Lao Tan and his wife are ready to continue their next stop; In Guyuan, Ningxia, returning wheat customers began to harvest their own wheat; In the East China Sea, lovers' boats carry the hope of a bumper harvest.

9. Telepathy: The dispersion of traditional food and the disappearance of ancient production secrets are the problems faced by the masters of this sect and Shan Ye. China people continue their unique way of perceiving the world and life. Every ordinary person participated in creating an extraordinary epic on the tip of the tongue at a certain moment.

10, season: northeast, long winter, iron pot stewed fish with cake, frozen tofu, stewed fish with tortillas, and a good meal. In Tianmu Mountain, spring thunder sounded, and villagers in the deep mountains came to the mountain to dig thunder bamboo shoots. Lin 'an people, who eat bamboo shoots, use Lei bamboo shoots to make all kinds of delicious food, such as fried shredded pork and dried bamboo shoots. The ultimate food is reserved for the most industrious people.

1 1, homely: In addition to popular home cooking such as braised pork, more is the ethics and affection represented by the family, as well as the subtle relationship between family members. As described in an ancient poem: "On the third day, instead of cooking for me, I washed my hands to make bridal soup", which is filled with more than just daily necessities.

12, Meeting: It tells not only the meeting between people, but also the meeting between ingredients. For example, the encounter between pepper and pepper opened a chapter of spicy and delicious. For example, in the young immigrant city of Shenzhen, people from all over the country meet, which also creates opportunities for the birth of brand-new food.

13, Mystery: Pay attention to the fresh folk food hidden out of people's sight and the diversified life behind these unique foods. This episode focuses on the "peripheral areas of food", that is, those places that are less influenced by modern civilization and can retain the original flavor of food.

14, three meals: a porridge and a meal on the dining table of taste of china people. According to historical records, the custom of three meals a day in ancient China can be traced back to the Jin Dynasty, or even earlier. In today's China, people pay attention to eating three meals healthily after eating enough and wearing warm clothes.

15, three meals: the second season of "Tip of the Tongue" shooting tidbits. The creative team travels thousands of miles to find local food, and those unknown behind-the-scenes stories will bring you different joy and touch.

16, utensils: sometimes kitchen utensils create cooking methods, and sometimes the need for cooking methods promotes the innovation of kitchen utensils. In the long history, from kitchenware to tableware, China people have formed unique tool wisdom and aesthetic consciousness on how to make better use of ingredients and cook the best taste.

17, snacks: one side of water and soil. China's rich natural resources have brought various unique snack categories. These foods are often made from local materials, which are the most intimate, can best reflect the local characteristics, and are also the most memorable. They have a prominent position in China's food culture and have strong vitality.

18, Banquet: People closely associate their diet with social activities, and their diet is filled with the expectation of managing the family, governing the country and calming the world. Through banquets, people can not only enjoy the art of food, but also enhance their affinity and achieve harmony.

19, food and nutrition: China people keep healthy through diet, forming a unique system of botany, medicine and nutrition, and creating healthy food with natural philosophy. Common ingredients that nourish healthy qi and are readily available contain the mystery of health and guard the road of physical and mental peace of the Chinese nation. Discuss food and nutrition, hoping to help everyone build a healthier lifestyle.

20. Chef: This episode highlights the human factor in diet and pays attention to the relationship between people and food. Regardless of family survival or clan glory, food constitutes the foundation of our cultural survival. Only people with heart can make delicious food, and we find the true meaning of life from diet.

2 1, Dim Sum: Dim Sum is an important part of China cooking, which is famous for its long history, excellent production, rich categories and diverse tastes. People love snacks, because snacks are not only delicious, but also entrusted with China people's yearning and expectation for a better life.

22. Honesty: Everything in the world changes with the seasons, and agricultural labor in China also follows the natural rhythm. The world's non-legacy "Twenty-four solar terms" is a unique system used by China people to guide farming and life, and it is also the embodiment of China's food culture and life wisdom.

23. Integration: The new changes on the dining table are also proof of the trend of the times. This episode focuses on China's population migration and discusses how it affects the eating habits of China people today. In what ways do these foods affect and change people's taste and temperament?

Extended data:

Creative background:

When Chen Xiaoqing was discussing the topic in Taiwan and Taiwan, he temporarily named "rice, oil, salt, sauce, vinegar and tea", and later called "Travel on the tip of the tongue". Finally, the cast decided the name "China on the Tip of the Tongue" after discussion.

Inspired by the classification of gastronomy and fields in the slow food movement, Ren Changzhen divided every diversity of China on the tip of his tongue. One of the most important ideas was later presented in China as "Taste in Memory on the Tip of the Tongue", a slow-paced eating and living. Food is the most primitive food, the cleanest, the simplest and the most natural.

Baidu Encyclopedia-China on the tip of the tongue