Just after Lidong, a food documentary was passed on by word of mouth among netizens to achieve a fire, it is the food micro-documentary "Not a Young Hometown Taste" produced by China Youth Daily. The documentary is divided into five episodes, inviting Zhao Lusi, Cai Wenjing, Han Geng, Bailu and Xu Weizhou to introduce one or more of the culinary flavors of their hometown. This food documentary has been highly affirmed by netizens because of its strong hometown taste and life fireworks, and has become another food documentary content that allows netizens to "decisively chase up" after "China on the Tip of the Tongue".
According to the broadcast order of "The Hometown Flavor of Not a Young", we may wish to see separately that several actors and artists have led everyone back to their hometowns, introduced what kind of food flavors, and behind these flavors, what kind of regional memory and hometown cultural characteristics are carried. Obviously, every city has its own taste, and behind each flavor is our strong hometown feeling.
In the first episode of "The Hometown Taste of Not a Young", Zhao Lusi led everyone to his hometown of Chengdu, Sichuan Province, and introduced a very "Bashi" skewer pot. In this micro-documentary content, the kind of fiery Sichuan people is reflected in the string incense. In particular, in the content, a diner said that he had just got off the plane and came to eat this authentic "spicy" in his hometown. Obviously, chili pepper and Sichuan have become two inseparable terms, and in the taste buds of many Sichuan and Shu colleagues, this unique "spicy" has entered the bones.
In the second program, Cai Wenjing led everyone back to her hometown of Hubei and introduced her hometown cuisine, rib root soup, to the audience and diners. Hubei is watery, suitable for the growth of lotus roots, in the program, the store that makes rib lotus soup is to introduce to the audience how many large holes of lotus root, is the authentic Hubei taste. And this kind of rib root soup is not a tall delicacy, it can not only be bought on the street, but also can be made in everyone's home in Hubei. In particular, the process of simmering pork rib soup happens to be a nostalgic memory behind the fast-paced urban life.
In the third episode of the program, Han Geng led the audience to the northeast of his hometown and introduced the authentic northeast pig killing dish. In the northeast gastronomic genealogy, big dishes and big meats and the bold personality of northeast people just complement each other. In this episode of the show, the whole pig is thrown on the board, and the cabbage is pickled in a vat, and this taste does have a fiery feeling in the ice and snow. In particular, as mentioned in the content of the documentary, when I was a child, my family was poor, and I could only eat pig-killing dishes during the New Year. Sauerkraut stewed pork, stewed out, is the pyrotechnic gas of this life.
In the fourth episode of the program, actor Bailu led everyone to his hometown of Changzhou, Jiangsu Province, and introduced a Changzhou noodle dish. This Changzhou noodles, it seems to be a clear soup and a lack of water, but it is full of introverted and nourishing. In addition to the proficiency of the noodles, there is also a skill in the soup. This Changzhou noodle, the surface is light, but it has its own taste inside, which is just this kind of idle character of Jiangnan people. In the documentary, it is said that a bowl of Changzhou noodles makes many people, from snacks to old age, a moment, is a hundred years of life. Obviously, one side of the water and soil, the other side of the taste. The taste of this Gangnam can only be tasted when you return to Gangnam.
In the fifth issue, Xu Weizhou led everyone to Shanghai and introduced a lane food shop in Shanghai. In this issue, the real essence is to find the taste of old Shanghai - hanging salt with sugar. Those who are not familiar with the taste of old Shanghai may feel that Shanghai cuisine is generally sweet, but they do not know that this delicious feeling of hanging sugar hangs on it. After many Shanghai cuisines are scattered all over the country, there are always some that are not authentic enough, thinking that sweet is the essence, but as everyone knows, the essence of the real dish is not in the sweet, but in the sweet to be salty. This transformation between sweet and salty is actually the taste of life in old Shanghai, behind the sweet as honey life, there is also the sweat of the dock.
One city, one taste, one hundred cities, the essence of the difference between the city and the city lies in this hometown flavor based on the character of the region. Sichuan is spicy, northeast heavy meat, Changzhou is light, Shanghai is sweet, in Hubei, lotus and ribs, can produce a wonderful combination of taste. Behind the taste, it is the regional character. What moves netizens the most about "The Hometown Taste of Not One Young" is that it accurately finds the food representative above the regional personality. And these delicacies are introduced by the actors and artists, and they complement each other perfectly. The actors' plays and hometown dishes form an artistic resonance.
In this micro-documentary, the audience can not only see the food content from all over the country, but also see the personality characteristics of regional cuisine, especially the actors who "endorse" their hometowns. Such a high-quality work is really "only 5 issues, not enough to see"! (Text/Ma Qingyun)