My documentary really doesn't want high ratings

Judging from the constantly changing expressions of the crowd, the shock in their hearts was constantly superimposed.

I thought it was a provincial news media, but it turned out that it came directly to Yangma's news channel.

This topic is shocking enough to be No. 1 on Jiangsu and Zhejiang Satellite TV's after-dinner list!

.......

The first floor of the Radio and Television Building.

Xu Wenyu came here under the leadership of Guangguang.

At this point, the lights have been set up here, and the camera has been set up.

A female reporter that Xu Wen had never met was chatting with Liu Ke holding a microphone with the "cctt news channel" logo printed on it.

Seeing Xu Wen, several people smiled at the same time.

Xu Wen breathed a sigh of relief.

It's okay, he doesn't want to be Xiao Xu...

"This is our Director Xu."

Liu Ke introduced.

The female reporter was slightly startled, then smiled and shook hands with Xu Wen.

"I didn't expect Director Xu to be so handsome. With this appearance, he can be an actor."

"Hahahaha, you're too polite. The main thing is that our Jiangsu and Zhejiang cities support people. If you work in Hunan and Shanghai, Xiao Xu's dark circles will probably be heavier."

Liu Ke laughed.

Yu Guangguang nodded approvingly.

Xu Wen: ...

These two really spared no effort to discredit those two TV stations.

"Okay, let's start the interview."

The female reporter seemed unable to hear what Liu Ke said, and said with a smile.

These are some general questions.

The questions are all about the mental journey of filming "Bite of the Tongue".

The focus is still on the third episode.

"As for Sichuan Kimchi's application for world heritage, there was no word on the Internet before. Director Xu, are you not afraid of what will happen if this matter fails?"

"It's not terrible to fail. If I don't do this, the terrible thing is not that I regret it, but that I could have done it. So before I have a choice, I want to fight hard."

Xu Wen smiled.

The female reporter was slightly moved.

"It is said that this time the third episode of "A Bite of the Tongue" ranks first again in the ratings list of Jiangsu and Zhejiang Satellite TV."

"We all know that this time Sichuan kimchi application is a battle for time."

"At present, everyone is very enthusiastic about the fourth episode of "A Bite of the Tongue". Can you reveal a little bit about the content of the fourth episode that will be broadcast the day after tomorrow?"

Xu Wen smiled and nodded.

"As the reporter said, the battle for time, the content of our fourth episode is also similar to time."

The female reporter nodded.

"By the way, "A Bite of the Tongue" is in..."

......

An interview is over soon.

Both the reporter and Xu Wen completed the task, and after exchanging pleasantries with each other.

They all went home.

By the time the female reporter finished all the interviews in the urban areas of Jiangsu and Zhejiang and was about to return to the capital, it was already past 7 o'clock on Saturday night.

On the way to the airport in the car.

Because the distance is relatively long, it takes nearly 40 minutes to go from the urban area.

The female reporter wanted to find something to look at.

It suddenly occurred to me that today is the airing time of the fourth episode of "A Bite of Tongue".

With the idea of ​​killing time, the female reporter opened the B Li B Li in the car.

I didn't expect the deep stomach protest caused by this decision made at this point in time.

With the end of the theme song, the feature film began.

"Time is the friend of food, and time is also the enemy of food, although we already have high-tech ways to preserve food...."

"However, ancient methods such as pickling, air-drying, drunkenness and smoking have unexpectedly given us a taste that is completely different from fresh food, and sometimes more mellow and delicious..."

"To this day, it still affects our diet, and it also contains a special feeling for taste and people's hearts..."

In the picture, bacon, kimchi, smoked fish, dried seaweed and other foods appear in turn.

Although they have not returned to their original appearance after years of tempering, they still do not hinder the voice of coveting them from the female reporter's stomach.

At the end of the screen, the theme of this episode appears.

【The Taste of Time】

Chapter 123: The Taste of Time (There are 2 more tonight)

"In the early morning of autumn, the ancient Hulan River flows through the wilderness. It originates from the Xiaoxing'an Mountains, and flows into the Songhua River meanderingly, nourishing the vast land of the Songnen Plain..."

"After the golden autumn harvest, the place will soon be covered with ice and snow. In the long winter, the locals like to stockpile Chinese cabbage for the winter..."

"Although it is not difficult to obtain fresh vegetables nowadays, this unique pickled vegetable has become a delicacy that local people can't give up, and it is gradually becoming a global delicacy..."

In the dimly lit compartment, the female reporter's mobile phone emitted a white light.

In the bright place, the female reporter saw pickled cabbage quietly placed in the basin.

Continuously exudes a visual experience that stimulates people's taste buds.

"Kim Soon Hee came home for the first time this year. For her, the most haunting thing about her hometown is kimchi..."

"The cabbages in my mother's vegetable garden are all planted in July. The cabbages are all varieties with tight hearts and tender leaves. They are also the best ingredients for making spicy cabbage..."

In the picture, a round-faced girl with a little makeup is learning how to make kimchi for the first time under the guidance of her mother.

Seeing the little girl's jerky moves, the mother on the side patiently guided her.

"The chopped cabbage should be soaked in salt water to remove excess water..."

"Put it in the tank and stack it neatly, and finally press it down with a stone, and keep squeezing the water..."

"Making kimchi is the top priority for the whole village before winter, and preparations are underway early in the morning..."

At this time, every household in Jin Sunhee's hometown has already set up various tools for making kimchi outside.

Gearing up to make kimchi.

This is a new thing for a female reporter. She can occasionally see scenes of making spicy cabbage in TV dramas in the country of kimchi, but she is not very clear about the real production method of spicy cabbage.

"Applying seasoning is the most important step in making spicy cabbage. The seasoning includes chili, apple, white pear, rain dew and shrimp, etc. Each family has its own method. The only thing that is the same is that freshly ground dried chili is essential.... .”

"The Korean people eat cakes on festive days. Steam the glutinous rice and beat it repeatedly with a wooden mallet until it becomes sticky. The sweet and soft glutinous rice cakes are combined with fresh and refreshing spicy cabbage. It is a perfect combination... ..”

In the small farmyard in the picture, there are men beating cakes on one side, and women gathered around to make spicy cabbage on the other.

Between the white and the red, a cheerful atmosphere can be seen.

Such an atmosphere made the food more delicious, and also made the female reporter in front of the screen drool more vigorously.

"The desire to try something new is eternal, but after a long time, if you get used to it, the pickled taste may become more attractive than fresh..."

"The longer the years, the stronger the taste..."

Accompanied by the narration, various dishes with spicy cabbage as the main ingredient appear one by one in the screen.

Kimchi cake, fried pork with spicy cabbage, stewed tofu with spicy cabbage, stewed fish with spicy cabbage.....

The orange-red color looks refreshing and spicy at first glance, and it seems to have different changes when stewed with various ingredients.

The female reporter almost went crazy.

But because she was on the highway, she couldn't get out of the car to buy something to satisfy her hunger, so she could only suppress her hunger and continue watching.

"Different from the north, in the southern country 4000 kilometers away, whenever the autumn wind blows, people there will be attracted by another flavor from time..."

The screen turned to Xiangjiang.

"La Mei is a traditional must-have delicacy for southerners after winter. The original intention of making La Mei is to better store the perishable fresh meat in the hot and humid weather in the south..."

"Nowadays, preserved meat can be used as a home-cooked dish, or it can be elegantly presented..."

In stark contrast to the high-rise buildings in Xiangjiang, there are rows of food stalls crowded with people at night.

People in casual clothes sit inside the food stalls and wait for the food.

This anxious mood also affected the female reporter who was watching.

"Claypot rice is one of the most classic ways to eat Lamei. Cooking claypot rice is a complicated and hard work. The chef must strictly control the heat to make just the right claypot rice..."

"Authentic claypot rice uses semi-new rice three to nine months after harvesting. It must also be served in a clay pot. The raw rice is boiled, and the fire is fierce. After the pot is cooked, it is then transferred to the charcoal fire to bake slowly... "

"Let the gravy hidden in the cured meat completely infiltrate the rice, and the warm and glutinous claypot rice has always been the most delicious delicacy in winter..."

In the kitchen, rows of small clay pots are constantly emitting heat under the control of the chef.

The colored gravy oozing from the bacon blends perfectly with the white rice inside.

A gradient color representing appetite is formed.

It makes people look not dull, but their throats move.

"And in Hunan, a mountainous area in the inland far away from the Xiangjiang River, you can experience an older and more primitive flavor...."

"In the eighth month of the lunar calendar, the rice fields bloom, and it's time for the Miao people to make salted fish..."

"In addition to choosing the scallops, there is another very important link in making pickled fish, that is, to choose the bucket for the pickled fish..."

The girls of the Miao family were dressed in silver ornaments all over their bodies, and they shuttled excitedly through the village.

It was passed down to her by her mother, and she would wear it only in major festivals.

At this time, his elder brother was making barrels for salting fish in the Diaojiaolou.

"The main material of the pickling barrel is hard fir wood, which must be tightly clamped to prevent the corrosion of salt..."

The children outside the building shouted excitedly, "Catch the fish", but the rough-faced man made the bucket unmoved, but his hands moved faster.

"Hehua fish is a carp raised in the rice fields by farmers. It is named because it likes to eat grass flowers falling on the water..."

There are many seasonings for pickled fish, such as fried glutinous rice, fresh red pepper, sliced ​​ginger, home-grown nachos, wood ginger seeds and table salt picked from the mountains.

After mixing these seasonings evenly, spread them all over the hollowed out fish belly, then stack them in the pickle bucket and press them down with heavy stones.

Ready to eat after one month.

I didn't see the mature salted fish, but the rich production method has made the female reporter eager to try the taste of the fish produced by this method.

"Every winter, every family has to make bacon, cut the meat into strips of uniform size, and melt the salt with the rice wine brewed by the Miao family..."

"Xiangxi is rich in wood. The smoked bacon is mainly hardwood, such as tea tree and bayberry tree. When smoking, hang the cured bacon on the firepit for cooking at home...."

"Put pine cones, tea shells, orange peels, etc. into the firepit, so that the smoked bacon has a fruity aroma...."

A piece of red and white pork belly was smoked and roasted and turned into a long black strip, thin and dry.

The Miao family put the smoked and roasted bacon in the dry rice pile in their barn, which can be stored for a long time and protected from moisture.

"Before eating bacon, burn the skin with charcoal fire, then wash it with rice washing water, fry bacon and dried radish together is a very common way of eating in the Miao family..."

The originally dark bacon has been roasted and washed, and the treasure hidden inside is only revealed when it is cut into strips.