My documentary really doesn't want high ratings

"Okay! Okay, you guys give me the first episode this week, and I'll arrange promotion and release now."

Zhen Yan said with a smile.

hang up the phone.

Zhenyan's assistant looked at Zhenyan with some puzzlement.

"Director, why do we have to change our own plans for Jiangsu and Zhejiang Satellite TV? Isn't "Bite of the Tongue" going to be broadcast next month?"

"What do you know, icing on the cake is easy, but giving charcoal in the snow is difficult. I am not for Jiangsu and Zhejiang Satellite TV, I am for Xu Wen's team!"

Zhenyan chuckled, stretched out his finger and tapped the assistant's forehead.

In the following week, the lights of the documentary crew were almost never extinguished.

When someone worked overtime and went back in the early morning, the people who went to work in the morning came.

Xu Wen is also suffering in this state, without looking in the mirror, he also knows that his dark circles are very deep now.

The loss that needs to be recovered is doomed to loss.

Even if the two episodes of "Urban Safety" had a direct finale this week, it fell out of the top ten on Monday's ratings list.

It was No. 15 last week, and No.[-] this week.

Such a gap can't help but make people sigh, and at the same time, they cast their eyes on Xu Wen, as if they saw the next "Urban Safety".

Before getting off work on Friday, the material of the first 4 episodes of "A Bite of the Tongue" was finally edited, and Xu Wen also got a moment of relaxation.

At this time, he was sitting on a chair and swiping his phone. After calling the police that day, the police came to question him. There was no specific news in the past few days. Just like Liu Ke said, there was a lack of key evidence.

Up to now, although the leaked video of "A Bite of Tongue" has been deleted, as long as you search in the Chaohua area, you can see the comments when it was leaked before.

This is also the first time Xu Wen has faced these evaluations head-on.

"My God! Don't tell me this is the new work of the director of "A String of Life"?"

"Hey! It seems that it's not that people's level has changed, but that I have a higher vision."

"That's it? Director, are you okay?"

"It insults the weight of "A String of Life" in my heart."

"Poison! Extremely poisonous, discard it!"

......

"Don't read these comments, they are commenting on the film that was maliciously edited before, not our current film."

Liu Ke came over and grabbed Xu Wen's cell phone.

Xu Wen smiled.

"I'm not as fragile as you think. What I'm thinking about now is the key evidence to prove Zhu Liang."

I got up and took a look, and found that the people in the office had disappeared one after another.

"Everyone has been busy for a week. Tomorrow night, we will officially broadcast "Bite of the Tongue". You should go back and have a good rest today. Zhu Liang's matter will not be resolved after this week."

Liu Ke picked up his backpack and looked at Xu Wen.

Xu Wen nodded and glanced at his phone.

"I'll go back to...huh?"

"what happened?"

Liu Ke asked.

Xu Wen didn't answer Liu Ke's words. He put two fingers on the screen of the phone and kept zooming in.

After taking the screenshot, the corners of his mouth raised.

"I think I've found where the key evidence is."

......

"Come on, "A Bite of China" is about to start broadcasting! Melon seeds, snacks, and mobile phones are ready!"

Chen Xianrong greeted his wife excitedly.

The wife was a little puzzled.

"You're a very strange person. Aren't you just as happy because "A Bite of the Tongue" was leaked a few days ago? Now you want to watch "A Bite of the Tongue" again? What are you doing with your phone?"

"Hahaha, it's because there are a lot of bad reviews online, so I want to see what the hell this "Bite of the Tongue" looks like. I have my phone ready so I can post barrage at any time hahahaha."

Chen Xianrong grinned and sat down on the sofa.

For him, his "Life Supper" was blurred, and seeing that "A Bite of China", which is also a food documentary, also tended to be blurred, he felt a sense of "difficulty and difficulty".

The wife gave a wry smile and sat on the sofa with Chen Xianrong.

"A Bite of China" officially starts broadcasting at 8:[-] p.m.!

"In the Nuodeng Mountain area in the north of Yunan Dali, among the eye-catching red sandstone, there are many natural salt wells. These salts make the special delicacy of the mountain people..."

"The process of making the blood sausage made by Nuodeng Salt is not long, and you can enjoy it in a week..."

Accompanied by a rich narration, the warm sunlight in the picture passes through the densely covered valleys and mountains, so that people living in the mountains can also get sufficient sunlight.

The blood-red sausage hanging on the bamboo pole looks like a crystal clear red gem under the sunlight, which is out of place with the surroundings and complements each other.

Cut by a not-so-sharp kitchen knife, Nuodeng ham is red with white, which is a full combination of fat and lean meat, with a hint of oil on the surface, like a hook full of temptation, piercing through the screen at once , Hang up the gluttons in Chen Xianrong's belly!

Chapter 94: Ham and Lotus Root (It's not so easy for the bad guys....I promise)

"Old Huang and his son Shujiang are building an earthen stove by the stream. The job of this earthen stove every winter is to boil salt. The water is brine, the raw material for boiling salt. This salt well has existed in Nuodeng Village for thousands of years. …”

The simple and honest old farmer in the picture is making an earthen stove with red mud with his son. Through the narration, he also knows that this earthen stove is used for boiling salt.

"Isn't it enough to make ham with the salt you bought?"

Chen Xianrong murmured.

The wife next to him patted him lightly.

"Don't talk, look carefully."

"The production of table salt is to make the unique local delicacies of Nuodeng. The experienced Lao Huang immediately recognized a mature Nuodeng ham. The ham was salted three years ago and has been thoroughly dried here..."

"In three years, the fat on the surface of the ham has oxidized into a special delicacy. The ham needs to be cut open with a knife, and each part has a different way of eating. The meat close to the middle bone is the best. The meat that is more than three years old Deng ham can be eaten raw...."

Lao Huang came to the room full of air-dried hams. In this room, the hams completed a period of fermentation.

Because of the ventilation, Lao Huang grabbed the ham with his palm and slapped it, and countless dust splashed from the surface of the ham.

Dust represents the precipitation of time, and also represents that this dusty ham is going to a stage that belongs to it.

Under the blade, the washed ham was separated into pieces, revealing the jade-like skin texture.

Under the light, you can still see traces of white fine fat in the blood-red lean meat.

It's like embellishment, and it's also like a blank space, making countless greedy people imagine what the taste of this piece of ham will be in their mouths.

Of course, it also includes Chen Xianrong and his wife.

"Stir-fried ham with lettuce, choose fat and thin ham and fresh lettuce to fry together, add garlic to taste, the combination of meat and vegetables is a local home-cooked dish in Nuodeng..."

The green and jade lettuce is cut into strips, added with sliced ​​Nuodeng ham and fried in the oil pan, then added white garlic slices to add a touch of embellishment, the dark bottom of the pan becomes a stage, green, red White, white and black, the four colors are intertwined.

In the end, it became, fried ham with lettuce steaming in the dish!

Chen Xianrong and his wife did not speak, but the saliva they swallowed at the same time proved their state.

"Nuodeng salt contains potassium, which is good for health, and the light taste is the best choice for making ham. The weight of salt that has passed the mold is fixed. Such an accurate measurement method proves that salt was once the most important commodity in Nuodeng.. ..."

In the picture, Lao Huang and his son Shujiang fixed the boiled salt according to the method of passing on from generation to generation, from water to crystallization, and then to white wet salt, which made Chen Xianrong and his wife, who are used to seeing salt in bags The two opened their eyes once.

As soon as the screen changed, Lao Huang and his son Shujiang came to the county vegetable market to choose pork for making ham.

"The pigs on the plateau are not ordinary pigs. The top-quality Nuodeng ham can grow perfect oily flowers. It can be used to make ham fried rice. The hot rice is mixed with diced meat and rolled together with your hands while it is hot, making the rice and meat mixed. Get up and eat while it's hot, it tastes the best..."

The off-white rice has become soft after steaming, add the diced red Nuodeng ham, mix and stir-fry until it is cooked, and sprinkle with green onion before serving, and it becomes an oval shape when you grasp it with your hands. They are neatly stacked in the plate, although the shape is not so beautiful, but the ability to seduce is indeed fatal.

Chen Xianrong was the first to take it no longer and waved at his wife.

"Quick, quick, what about the snacks you prepared, fill your stomach first, I'm starving to death"

After waving for a long time, I found that there was no movement, and when I turned around, my wife had already started eating potato chips by herself.

"The pickling process of Nuodeng salt is very simple. The homemade Nuodeng salt is evenly covered on the ham, kneaded and pressed repeatedly, and the process of making salt by hand is complicated, so that Lao Huang cherishes every grain of salt... "

"It is difficult for people today to appreciate the preciousness of table salt. Advances in transportation and technology have made salt an extremely low-cost commodity, but we still believe that Nuodeng salt is a special gift from nature to the people in the mountains..."

In the picture, Lao Huang and his son Shujiang are holding hams and laughing happily.

"From now on, thousands of Nuodeng hams will start to become moldy. This mold is slowly growing along with the deep fermentation of the ham and the delicious food hidden in the mountains..."

"In October, the water level of the nearby lakes in Lake Perylene Province dropped. This natural law gives people the opportunity to get close to the world at the bottom of the lake..."

Along with the narration, the picture came to the shallows where the water level dropped.

Chen Xianrong was taken aback, and patted his wife.

"Hey Lake! Isn't this your house?"

As he spoke, he took the potato chips from his wife's hand while she was attracted by the screen.

The wife nodded blankly.

"correct."

In the next second, the hand holding the potato chips was empty.

"Shengwu and Maorong are two brothers. Whenever the water of the lake drops, they will face a hard job. New opportunities and challenges are at hand..."

The two youths in the picture are standing on the boat, supporting the bamboo poles on the left and the right, and let the boat advance rapidly in the river. They came to a muddy field and kept looking for it among the dry branches and leaves.

"The two brothers are here to dig a natural delicacy, which grows in the deep silt under the plant. It is not an easy task to dig..."

The two brothers Shengwu and Maorong kept searching in the mud with shovels. Their bodies were already covered by a thick layer of mud, but they dug several places in succession but found nothing.

This made Chen Xianrong and his wife puzzled.

"What are they digging?"

"should be...."

The wife hasn't spoken the last word yet, but her mouth is already in the shape of an "o".

The next moment, Maorong dug out a plant root in the picture.

"The root of the plant that Maorong dug is the lotus root, which is a high-yield vegetable in the lake. To dig the lotus root, you need patience and skill to take out a complete section of the lotus root, find out the trend and length of the whole lotus root, and then cut it off one by one. Remove the silt, if the lotus root is broken, it will lose its appearance, and if it is filled with silt, it will not be able to sell at a price..."

"Huperi produces lotus root, and the people in Huperan know how to eat lotus root. They make lotus root clips. Peel the lotus root and cut it into thin slices. Use chopsticks to stuff the meat filling into the lotus root so that the meat filling can be evenly distributed. Put the lotus root into the batter. Hang in the batter and fry in warm oil until golden...”

The white lotus root is cut into slices, and eggs are added to the meat filling. The yellow egg yolk is mixed with the meat filling to make it smooth. Sprinkle a handful of green onion, and the color of the meat filling becomes lighter. Two slices of lotus root are stuffed with meat filling Hang the batter and put it into the oil pan. With the sound of sizzling, a golden lotus root folder is formed. Put it in a bowl to drain the oil, and you can still see the continuous ups and downs of the oil bubbles.

Chen Xianrong licked his tongue. At this moment, his stomach was growling, but his curiosity about the delicious food that appeared next made him sit firmly on the sofa again.

So caught in a dilemma.

Chapter 95: May be promoted... (second update)

"The only way to get lotus root is to dig it manually. No matter how big the lotus field is, until now there are no mechanized tools..."

"People who dig lotus roots like cold weather. It's not that cold weather makes them easy to dig lotus roots. It's that when it's cold, more people buy lotus roots and drink lotus root soup, and the price of lotus roots will be higher. In Lake Perylene, stewed pork ribs with lotus root is a home-cooked dish." , every family has to drink lotus root soup once a month..."

"Choose thick pork breast bones and put them in a casserole. After boiling, simmer for an hour on low heat. Put the fresh lotus root slices into the soup. First, turn to high heat. After boiling, simmer on low heat for half an hour and serve... ..”

The browned pork and lotus root are mixed together in the casserole, accompanied by the gurgling sound of the soup, and the taste can be imagined through the screen. The fresh and sweet smell seems to be in front of the nasal cavity.

It is precisely this sense of picture and the artistic conception of the blank space that allows the audience to imagine that Chen Xianrong and his wife can sit on the sofa and resist the temptation of gluttons.

When the documentary was over, when it was supposed to be a feast, Chen Xianrong sighed.

The wife who just got up looked at him with some doubts.

"what happened?"