From the past to the present, sweetness appears at every important moment in life. It is the driving force when chasing dreams, the consummation after hard work, and the most beautiful moment in the festival ceremony.
Whether it is east, west, south, north or south, rivers and rivers, people and sweet origins travel through time and space. Sweetness, which firmly unites people and ignites the best blessings of life.
The following is the director's note of Yu Ying, the director of the sixth episode.
Every piece of sweetness, just because life is worth it
——The director's note for the sixth episode of "Sweet China"
The film's director: Yu Ying
A bite of cake at a birthday party, a little candy sharing when getting married and having children, sweets are routinely present at many important moments in life. The final episode of "Sweet China", with the theme of "Happy Days", hopes to show the diverse life of Chinese by recording the sweetness and ritual of life.
Dingsheng Cake
In Hangzhou, there is no shortage of glutinous and sweet rice pastries.
Stiaotou cake
Double brewing dough
Green leaf cake
Rose honey cake
Bagel honey cake
The long-established cake shop "JiangnanChun" has been open on Hangzhou's Jiefang Road for decades, and many old Hangzhou people grew up eating their lotus cakes. In order to ensure freshness, the cakes in the shop are produced at night and served during the day. The "carbon water" in the counter made people's hearts flutter when they saw it.
In addition to chasing the new colorful cakes on the season, there is also a special dim sum in the store, whenever the high school entrance examination is approaching, its sales will be at least doubled than usual, you may have guessed, it is the Dingsheng cake.
Before the 2020 college entrance examination, Jiangnanchun's professional pastry chef walked into the high school campus for the first time and led the parents of high school seniors in Hangzhou Yuanqing Middle School to make Dingsheng cakes on the spot, including Shen Ke's mother Wu Bei. Gratitude allows us to understand and partially present the story of this family.
Thank you to my friend He Jie for contacting me. Thanks to the teachers of Hangzhou Yuanqing Middle School for providing great help and convenience for our shooting.
Menon Chen Zhanglong
Chen Zhanglong, who has been cultivating bayberry for decades. The story that first saw him was reported through online reports, with a dark and lean face, typical of a peasant look.
Almost all the time of the year, Chen Zhanglong got up early and greedily cultivated his bayberry diligently. Weeding, fertilizing, pruning, fruit selection, picking. Every day at dawn, Chen Zhanglong would get up and go up the mountain, often staying all day.
The bayberry tree stood on the slope, often walking in the mountains, and Chen Zhanglong's feet were strong. The film crew breathlessly walked the mountain road, and Chen Zhanglong, who was in his seventies, often took three steps and made two steps.
Chen Zhanglong is shy, often feels uncomfortable in front of the camera, and always looks at the camera inadvertently. However, when it comes to the topic of bayberry, he will talk about it, and he is proud to tell us that he is the only representative of the township in the recent exchange on bayberry cultivation technology.
In June 2020, Chen Zhanglong and his lover's hard-working arbutus ushered in the season of picking, and their daughter who married away from home will also come back to help in these days. Many people say that Yang Meihong, the return of her children, is Chen Zhanglong's happiest day. However, in my opinion, this Yangmei career that makes him love is even more his happiness.
Chen Zhanglong and the old people in the village
The herdsman Zejang Dolma's family
Fern rice is a symbolic food that the Tibetan masses regard as a reunion and harmony, and it is also an important sweet dish for them to entertain guests, which can be called "Tibetan-style eight treasure rice". In this story, the first thing to be determined is the food itself.
The matchmaking of good friends and the generosity of strangers eventually led to our trip to Jorgai. Special thanks to Lynn, Rico, The Shepherd Barjan and his friends.
Ruoerge, Sichuan
Located in the north of Sichuan Province, Ruoerge is known as the "Oasis of the Northwest Sichuan Plateau" and is a place where nomadic herders live.
The biggest obstacle in shooting is the language barrier, Ze Rang Dolma's eldest son Solang Danzhou just graduated from the Southwest University for Nationalities this year, he is an important translator for our trip, without him, we have a hard time opening our mouths.
For herders, wool is a very important living commodity, and we have the privilege of recording the annual sheep shearing event of herders' families, which is a heavy and laborious manual labor, which is good to respond to in the grassland.
In just three days, we were able to get a glimpse of the friendship between the herdsmen and their affection for the grasslands.
"Half Dan Feast" spoon man Liu Ge
If it weren't for this shooting, I wouldn't have known that there was a mountain village in the eastern suburbs of Fuzhou. It is said that many people in Fuzhou will use Guling as a summer sanctuary.
Fuzhou Guling
Brother Liu, a native of Guling, is anxious and speaks quickly, and every day's shooting is carried out in mutual fear; Brother Liu is also enthusiastic and loves to be funny, so that our work is full of laughter and laughter.
On the seventh day of the seventh month of the seventh lunar month in 2020, the film crew spent a full day with Brother Liu.
Craftsman Xie Zhixiong
As a sweet tooth with the top difficulty factor in this episode, it deserves to be the finale.
Osmanthus cake, shaped like a steamed bun, but with a dry kun inside. The hollow inner wall is attached to the seductive osmanthus syrup, which was once a tribute to the moon god by the Duze people of Quzhou, Zhejiang, and has been handed down for thousands of years as a kind of moon cake.
This is Xie Zhixiong's unique craftsmanship. Chef Xie originally made Western-style pastries, but later changed his mind to make osmanthus cakes. On the one hand, it was because the market was tight at that time, and on the other hand, it was also because of the thoughts of my childhood. More than ten years of craftsmanship polishing, this sweet career for Xie Zhixiong and his lover to support this family.
Xie Zhixiong and his lover
The so-called "happy days" are not obtained in a vacuum. We often see a moment of happiness in the life of others, but we do not have time to appreciate the hard work and long-term efforts behind it.
Thus this sweet indulgence is only because life is worth it.
Wang Shuo Studio