My documentary really doesn't want high ratings

But when you put your mouth down, you can taste the special deliciousness of the fusion of the ingredients themselves and the spices.

It's a pity that Duan Ya hasn't had time to eat the lo-mei food.

He was eaten by his own children.

Just when these thoughts flashed in Duan Ya's mind.

The camera has come to Sichuan Ya'an.

Among the rolling mountains.

Green isn't the only theme.

Among the staggered green, red is also occasionally embellished.

"Autumn has just entered, and the refreshing and sweet scent of oranges is wafting from the valley."

"Zanthoxylum bungeanum, oily naan with grains protruding from the peel."

"Aromatic essential oils fill it."

"Complex terpenes are the source of fresh aroma."

Sichuan peppercorn?

Duan Ya was taken aback.

People in China are no strangers to this kind of food.

The golden supporting role in Sichuan cuisine.

When it comes to spices, peppercorns are definitely a must.

Originally, Duan Ya thought that she would be familiar with this kind of thing.

not interested.

But under the lens of "Bite of Tongue 2".

Obviously, it can make you discover a different side of peppercorns.

Zanthoxylum bungeanum under the microscopic camera.

The whole body is round, with bumps on the surface.

At first glance, it looks like a strangely shaped planet in the universe.

As it goes deeper into the interior, there is a little dark purple substance in a red sac.

Through the narration, Duan Ya understands that this is the so-called terpene compound.

"The eastern part of the Qinghai-Tibet Plateau, from south to north."

"Prickly ash matures gradually."

"Half a month later, the Zanthoxylum bungeanum pepper has also entered the picking period in the Minjiang Gorge area."

In the mountains and plains, batches of pepper farmers took their tools and stepped into this pepper forest located in the Minjiang Gorge.

For An Sanwa, these 500 pepper trees are their livelihood for a year.

An Sanwa led the pepper farmers to pick vegetables and fruits under the pepper trees.

The sound of branches snapping came and went.

......

Duan Ya was a little surprised.

She thought that in modern society, picking crops no longer requires manual labor.

Unexpectedly, there are still some particularly stubborn crops that require manual operation.

At this moment, under the originally gloomy weather under the camera.

There was a sudden roar of thunder.

Then there was a sudden downpour.

Looking at the few pepper trees.

Duan Ya thought, if he hurry up, so many pepper farmers should be able to pick vegetables soon.

But unexpectedly.

All the pepper farmers in the picture seem to have made an agreement.

The collective hid in a canopy that had been built long ago.

Protect the prickly ash in the basket with the clothes on your body.

Don't let it get a drop of rain.

"The thunderstorm interrupted the actions of the pepper farmers."

"Ripe prickly ash fruit, once wet by rain."

"Pluck it and it will turn black and moldy."

"That's what pepper farmers worry about the most."

Hearing the narration's explanation, Duan Ya suddenly understood.

I didn't expect to learn a cold knowledge.

Zanthoxylum bungeanum is quite arrogant.

Because the rain has wet the peppercorns.

An Sanwa had no choice but to wait to take the pepper farmers down the mountain.

Fortunately, the next day, the weather cleared up.

Pepper farmers were able to continue picking.

The picked prickly ash was handed over to An Sanwa's father, An Dengjie.

An Dengjie put all the peppercorns on a special stove.

Dense red peppercorns are all over the stove.

Let the whole room is filled with a fragrance.

But An Dengjie was preoccupied.

Rough fingers carefully stroked the surface of the peppercorns.

The moist touch from the skin of his fingers made him a little worried.

Suddenly encountered rain, I don't know if these peppercorns can be successfully exploded in more than ten hours today.

appears to be particularly critical.

When the screen changed, An Dengjie had a rough face.

Sitting under the stove with a small bench, adding firewood in his hand.

Start heating up the hob.

During dozens of hours of baking.

The water vapor on the surface of the pepper begins to evaporate.

Immediately afterwards, small crackling sounds began to crackle.

Duan Ya, who was sitting in front of the TV, was taken aback.

what sound?

Before she came back to her senses.

The screen switched to a microscopic camera.

Bright red peppercorns, from which they begin to crack.

A black fruit slowly drilled out of it.

And with the black fruit drilled out.

A slight "pop" sound followed.

Duan Ya showed a clear look.

It turned out that the pepper was ripe.

All of a sudden, the prickly ash on the entire kang seemed to have matured prematurely.

They swelled open one after another, revealing the fruit inside.

Seeing this scene, Anden Jie had a smile on his face.

Separate the pepper husks from the fruit and stems through a sieve.

The pepper husk is the secret to the deliciousness of the food.

Grind the peppercorns into powder.

It was the earliest method of pickling before the advent of refrigeration technology.

But obviously people in Sichuan have a better way to store flavor.

After grinding the prickly ash husk into powder.

Spread evenly over ribs and pork belly.

Like ordinary farmers, the marinated meat is hung high on the beams of the house.

Smoke the roast over a pine charcoal fire.

It is different from the bacon practice of ordinary people.

An Dengjie would throw in the remaining pepper stalks as Chai Xin.

Intense citrus fragrance with fruity woody aromas.

Keep coloring the bacon.

Seeing this, Duan Ya was a little surprised.

Bacon with pepper stems?

What would this taste like?

Usually she'd only seen ones fired from pine.

This is the first time I have seen it made with pepper stalks.

At this moment, the curiosity in my heart is greater than the instinctive appetite.

Then the screen turned to winter.

"Winter is coming, and it's time to enjoy delicious food."

"Air-dried yak meat cooked with peppercorns is reawakened on the stove."

"Rich oil, wrapped in a peculiar oily aroma of pepper."

"Subtle and thick."

"This is a common practice in the area."

At this time, the bacon on the beams has been smoked.

An Dengjie took down a piece of bacon.

Under the blade, the black bacon sliced ​​open.

It is red flesh.

Unlike the blood red of fresh meat, it is a finely tuned color between dark red and light red.

Such a color will neither make people feel sick, but also make people curious about its taste.

But what's really great is.

When pieces of cut yak meat are put on the stove.

The high temperature causes the meat slices to bulge or dent rapidly.