My documentary really doesn't want high ratings

"The finished product is black, which is the color most respected by Tibetans. It is the chemical reaction between carbon molecules and mud. Contemporary kitchens and pottery cookware cannot be used, but Nixi black pottery is like a living specimen..."

Tashi and others put the pottery into the firewood. Although the fire was burning, the pottery began to change.

The color also changes from a soft brownish red to a harder black.

It represents the end of firing and the rebirth of the soil.

"The cooking method that black pottery can undertake is boiling. As a medium between water and fire, it transmits the temperature to the ingredients and releases the deliciousness. The seemingly simple boiling shrimp hides the secret of the Nixi people's kitchen.... "

Tashi took out the finished Nixi black pottery, filled it with various ingredients, added bone broth, and put it on the stove.

When the ingredients emit a tempting aroma, the black pottery becomes hot, and the soup starts to boil, which is the beginning of enjoying the delicious food.

The sound of "gurgling" is the main theme at the dinner table.

Alice picked up a pen and wrote the repeated words in the small book.

As soon as I finished writing, the screen turned to a particularly lively street.

On the streets, the old people had unnamed plants planted on their heads, while the young people carried statues of gods filled with sacrifices. Walking through the streets and alleys was more lively than the New Year.

"In Shunde, a few days before and after the Double Ninth Festival, the old people wore dogwood on their heads, and the young people carried the statue of Guan Gong. It was very lively. Today is Ouyang's 40th birthday, but he has no time to celebrate, because there is a large rural feast waiting he....."

"In the village banquet kitchen that seems to have no secrets at all, for a gourmet town like Shunde, it has to satisfy diners from Quanguangdong..."

In the picture, Ouyang uses red bricks to arrange a specific sequence to build a simple circular stove.

With both hands, he placed a large black pot on the stove.

Put the wood in the middle in advance, and the simple kitchen is built.

For village banquets, the location of the kitchen is usually not fixed.

"Village feasts are staged in different villages every day. The excitement for several days reminds young people of the meaning of respecting and respecting the elderly..."

"I don't know how many festive occasions the red tablecloth appears. At this time, the secret of the open-air kitchen will be revealed..."

"The freshly killed whole pig, after cleaning, then spread the seasonings such as salt, sugar, five-spice powder, sesame, white wine, etc., without this step, the perfect taste is out of the question..."

After the venue is set up, the village banquet is all red, and there is a festive atmosphere inside and outside the painting.

Under Ouyang's experience, a whole pig was added with various seasonings and waited for flavor.

This feeling is very familiar to Alice. When she was a child, she attended several such village banquets with her mother.

It's just that at that time, she only cared about playing ahead, but didn't explore the secrets that were close at hand.

Thinking of this, Alice couldn't help but recall some memories.

"Steamed vegetables are always the protagonist of the village banquet. Steamed pork with kudzu is similar to braised pork, but it is very different because of the addition of kudzu..."

"This kind of starchy food can dissolve the greasy food into itself, perfectly neutralize the sweetness and meaty aroma, and melt in the mouth..."

The marinated meat is cut into pieces, and the pork belly that has become reddish-brown due to the seasoning is stacked according to a piece of meat and a piece of kudzu.

A color of brown-red and pink-white is formed.

After steaming, the meat and kudzu root are fused together and melt in the mouth.

Sometimes you can't tell whether the delicateness in Chi Lai's mouth is powdered kudzu or boiled fat.

Alice couldn't control her throat moving.

The most primitive appetite stimulation made him stare at the screen with all his attention.

Staring at this dish she had never tried before.

"Compared to steamed pork with kudzu root, it is much more difficult to steam pork in Jun'an. Ouyang poured the pork marinated three hours ago with white wine and put it in a special steaming cabinet..."

"Halfway through steaming, Ouyang used a special nail brush to evenly pierce small holes on the pigskin so that excess fat can flow out, and then applied a cold compress with ice water, the small holes shrank sharply, making the taste more chewy..."

"The steam dissolved by the ice water will regroup and circulate in the next 10 minutes to make the whole pig fully cooked..."

The pig in the picture has been cooked by Ouyang Dumen, and it has turned into a burnt yellow color. You can feel the sensuality of the Q-bomb through the screen.

The smooth and smooth texture of the teeth is the call of the most teeth and the seduction of gluttons.

Alice seemed to have completely forgotten her original intention, staring closely at the pig on the screen.

Watch it being cut into pieces, sprinkled with sesame and sesame oil, and finally brought to the table.

"The protagonists of the village banquet are the elderly, and every elderly person will receive red envelopes and blessings from the younger generation..."

"As a successful village banquet, only the locals can grasp the taste. This is the secret of the kitchen. Deliciousness and reunion are indispensable..."

Seeing this, Alice gradually understood.

The secrets of the kitchen, from the "cooking" of the Nixi people to the "steaming" of the Shunde village feast, are actually the cooking methods of Huaguo.

Skills are the secret of the kitchen.

What is the next method?

Alice became a little curious.

"In the kitchens of Chinese people, in addition to making dishes, "steaming" is more used for staple foods, and steamed buns are one of them..."

"Wrap the dough with various fillings, and steam the inside while ensuring the integrity of the skin. As the most important cuisine in Huaguo, the birthplace of Huaiyang cuisine, Yangzhou steamed buns are exquisite and delicious, and the soup is full... "

"On the morning tea table in Yangzhou, besides the steamed buns, there must be hot dried silk. This dish seems complete, but the test for the chef is extremely harsh. Another secret of the Huaguo kitchen here is the knife skills that bear the brunt..."

Alice was taken aback.

"Knife skills? Is this also a secret?"

Before she finished sighing, the picture changed.

"Superior white dry, delicate and firm, not easy to break, but even so, it is not easy to cut a piece of white dry into hundreds of white silk, the knife technique is second, and the more important thing is inner peace …”

Looking at a piece of firm tofu in the picture, it is sliced ​​horizontally, and the cut slices are stacked again and cut into shreds.

In the end, it became a dish of big blanched dry shreds stacked together.

Alice gasped.

"I thought it was bean curd cut into strips, but it turned out to be dried tofu cut into shreds! This is amazing!"

This kind of skill is much better than those foreign chefs' knife skills she saw when she was studying abroad.

She was dumbfounded by the magical technique.

"Thousands of dried silks don't really disperse until they enter the water, and the slight bitterness of their own life fades away, and they are ready to welcome all kinds of umami packages..."

"Clear chicken soup, various umami side dishes, and a multi-pronged approach, making each dried shredded become a carrier of nutrition and ultimate umami..."

A bowl of clear chicken soup, added with umami and various side dishes, boiled in a pot into an attractive milky yellow color.

The dried silk is stacked in a bowl, and the stretched dried silk is swaying in the soup water. At first glance, it seems to be noodles.

If you look carefully, you will find that it is cut from shredded tofu. Such extreme knife skills can only be discovered with meticulous attention to detail and eyes.

This contains the delicacy of Huaguo chefs.

Alice looked amazed.

"Western food chefs have corresponding props for every action, while Chinese food chefs can perform countless knife techniques with a single knife in their hands..."

Ok? !

The narration's words struck Alice's mind like a thunderbolt.

Let her whole body bewildered.

The TV couldn't go backwards, so she quickly turned on the b, and adjusted the progress bar to the moment when she lost her mind just now.

The familiar narration sounded again.

"Western food chefs have corresponding props for every action, while Chinese food chefs can perform countless knife techniques with a single knife in their hands..."

Alice had goosebumps all over her body.

Instant enlightenment in the mind.

Yes!

A knife can do all kinds of changes.

This is the pinnacle of Chinese food.

It is delicate and meticulous, and it is not the slightest difference. This is also the delicacy unique to Chinese food.

Isn't this more Chinese food culture than Western food?

Alice looked at the small notebook in her hand.

The words "in line with international standards" are particularly dazzling.

The skill of Chinese food should make people proud, not to cater to the international.

The food culture, which has been passed down for thousands of years, should attract people instead of catching up with foreigners.

I didn't even have the most basic understanding of Chinese food and confidence, so I clamored to get in touch with Xu Wen.

In fact, there is no need for Chinese food to be in line with others.

The sword light is alone in the world.....

I remembered the scene when I told Xu Wen that I wanted to change.

Alice felt like a clown...

Sighing, he sat on the bed and fell into deep thought.

Chapter 1 Thirty: Explosion! (Ahh! Only 41 votes away! Please vote!)

Watching the ending song of "A Bite of Tongue" played on TV.

Alice was at a loss and wanted to do something, but didn't know what to do.

Her belief once collapsed, and at this moment her mind is completely in a daze.

I had been in the wrong direction from the very beginning, and tried to make Xu Wen follow me all the way to the dark.

Focusing on the international market, I believe that only when it is in line with international standards can it be considered high-end.

But he doesn't know that the biggest treasure is hidden beside him.

Huaguo's gourmet culture has such a huge treasure mountain in front of her, she won't even explore it.

Alice didn't know whether to call herself stupid or stupid.

Claiming to take the international route, but forgot the way home.

Mom and Dad named themselves Wang Wang Wang, just hoping that they would not forget their origins, but in the end they still forgot their origins.

Maybe I really should be called Wang Wang Wang.

at this time.

"Ding Ding Ding" three times

Alice's cell phone rang, and she answered it.

"Hey, daughter, you guys will finish your exchanges and studies next Tuesday. Tell mom, what have you been doing with Xu Wen this week? Did he take you to participate in projects or something?"

Wang Hua's voice rang on the other end of the phone.

Every time she said a word, Alice's heart was stabbed deeply.

Obviously every word was a word of concern, but it fell into Alice's ears.

"You chacha! I told you to study and you didn't study, poor haha, it's not too late to regret it now~"

Alice sighed.

"Mom, actually... I didn't learn anything this week."

"Ah? Why? Is it because Xu Wen doesn't want to teach you? You're not young, but you can put on airs. Wait until I turn around and talk about him."

Wang Hua was taken aback for a moment, and suddenly felt a little unhappy.

Alice yelled hastily.

"No, it's...it's me..."