My documentary really doesn't want high ratings

The soil cracked, and the first thing that appeared on the screen was a gurgling white mist.

In human perception, this is the aroma of food.

They obviously didn't smell it, but the three people in the conference room all had subconscious physiological reactions.

Nasal suction.

But what happened next was what made the three of them move their throats, and their mouths were crazily secreting saliva.

Inside the lotus leaves that have been peeled off layer by layer.

A chicken with firm meat appears in the picture.

Inside the pink and tender chicken, there is still a little yellowish meat between burnt and cooked.

This kind of color is the most crazy for gluttons.

Especially when the hands in the camera pull the chicken a little bit.

The chicken and bones were quickly separated.

"The barrier of mud makes the roasting more uniform."

"The chicken is crispy, oily and has the fragrance of lotus leaves."

The narration sounds like a countdown.

The three people in the conference room couldn't help but feel their stomachs churn.

The images full of appetite made them subconsciously ignore that this is a documentary investigation.

On the contrary, it is genuinely substituted into the perspective of the audience.

But Nikaido, as a director, has a wealth of experience after all.

On the contrary, it is the first to be able to escape from this sense of substitution.

pointed out the problem directly.

"This is a bit anticlimactic, I didn't explain it to the grilled fish before..."

Before he finished speaking, the camera showed Xingjiang in the dark night again.

"Rob's grilled fish is closer to how humans just used fire."

"Under the action of the fire, the changes in the fish became more and more obvious."

"Reducing sugars and amino acids generate complex reactions at high temperatures."

"This change is known by scientists as the Maillard effect."

"To date humans have seen the color of grilled food."

"It will also increase the instinctive appetite."

Grilled fish with no extra seasoning.

Instead, let the fish fully contact with the fire.

The white fish meat is catalyzed by fire.

Become browned and crispy.

The slender fish bones have also been added a layer of filter.

Make the whole picture full of color and fragrance.

It also turned the meeting room into a restaurant.

Carl smiled and took out a bag of snacks out of nowhere.

Eat while watching.

Nikaido on the side was also a little hungry.

Seeing Carl eating, he couldn't help but want to eat some.

But because of face, I was embarrassed to speak.

Can only live deeply.

"Compared to grilled fish, the raw skin is not fully cooked."

"But after roasting with straw, the pork skin is crispy and has the flavor of pork."

As soon as the screen changed, it returned to Dali who was shredding pigskin that everyone in the conference room didn't understand at the beginning.

The torn pigskin makes people chew.

The pigskin under the blade is crystal clear.

"The custom of eating raw hides can be preserved to this day, and it is also related to the unique eating methods of the Bai people."

"Plum is an important source of sour taste for ancient ancestors."

"Simmered fermented plum vinegar with a natural fruity aroma."

"In China, it has a history of at least 2000 years."

"A variety of spices are added to make a dip that locals often eat."

Naturally grown plums, fermented into vinegar.

With a deep purple color.

When fruit vinegar and a variety of spices are mixed together.

The color starts to gradually turn yellow.

The black belly has faded away, and the characteristics of fusion have been magnified.

Such a unique bowl of dip.

It's like the finishing touch in a finishing touch.

When raw pigskin meets dipped in water.

It's like bread meets butter.

It's a natural fit.

It is also a collocation that makes the three people in the conference room change their views.

At first they couldn't understand, raw roasted pork skin.

How to swallow.

But when they looked at this bowl of dipping sauce with the wisdom of the Bai people.

I immediately understood that people in every place have their own food wisdom.

Especially Nikaido.

Suspense from the beginning.

To reveal step by step.

The whole film is getting better and better like reading a novel.

addictive.

"The sour taste of plum vinegar can suppress the fishy smell left by animal protein."

"The harmony of flavors brings out the charred aroma of roasted pork skin even more."

"The use of fire gave birth to the most primitive and greatest cooking method."

"And bring about thousands of changes in the flavor of food."

"Until one day, the container appeared."

"Human cooking opens a new page."

Grilled pork skin from Dali.

Then go to Rob Grilled Fish in Xingjiang.

And the eye-opening beggar chicken.

Three different foods represent three different ways of using fire.

Just like the process of history.

From fire to utensils.

"The earliest container made by humans with fire is called pottery."

"In Hainan, Huaguo, you can occasionally see this kind of pottery retort."

"Gathering water vapor and steaming grains are the tools used by the early Hua people to cook with steam."

"The Li nationality has maintained this primitive pottery making skill."

"Pottery in China has a history of more than 1 years."

"Now this production method has disappeared in most areas."

The three people in the meeting room are very familiar with pottery.

This is the earliest utensil used by human beings.

The red clay has its own characteristics, and it is also like the unique gift that the earth bestows on human beings.

The old lady of the Li nationality under the camera is making pottery by herself.

Every movement is very slow.

Meticulous and serious.

The production team of "A Bite of Tongue 2" is particularly scheming.

The pottery with a lot of history is made by an elderly grandma.

There seems to be a certain connection between the utensil and the producer.

Let the audience have a deeper resonance.

Especially when a couple of elderly grandmas cook food in handmade pottery.

It is more able to see the imprint of years and history.

The inheritance from generation to generation is passed on through craftsmanship.

"After the invention of pottery, water began to participate in cooking."

"It's as much a vehicle for flavor as fire is."

"Water opens up a new world of taste."

"Water without a fixed shape doesn't just affect cooking."

"It also determines the shape of the container."

"The Atlas Mountains, the edge of the Sahara."

"Abu, I need to go 6 kilometers away from home to get water."

Among the red and yellow barren mountains.

An old man was walking through the mountain path with a little donkey.

Take the bucket off the donkey and get the water.

After filling up the water, Abu started his journey back again.

"Compared to Hainan Island's abundant water resources, water is much more precious here."

"Taji pot, a cooking tool that catches water."

"The bottom is shallow, while the upper part is tall and conical."

"Steam gathers and condenses on the top of the lid and flows back into the pot."

"With just a little water, you can cook a pot of stew for everyone."

Different regions have different cuisines.

Food tailored to local conditions can often create many surprises.