In addition to "China on the Tip of the Tongue", what other food documentaries have you watched?
I believe that when you mention food documentaries, the most familiar is the "China on the Tip of the Tongue" and "The New Year on the Tip of the Tongue" produced by CCTV, but there are still many good food documentaries, and today the ten brothers will recommend the food documentaries I have seen so far to everyone (so that everyone can relieve their boredom when eating).
China on the tip of the tongue
"China on the Tip of the Tongue" is a food documentary broadcast by China Central Television, focusing on the gastronomic ecology of all parts of China. Through the multiple aspects of Chinese cuisine, it shows the rituals, ethics and other aspects of food to the Chinese life; see the ingredients with Chinese characteristics and a series of elements related to food that constitute the unique temperament of Chinese cuisine; and understand the delicacy and longevity of Chinese food culture.
China on the Tip of the Tongue (Season 2)
Positioned as a documentary on Chinese food culture, "China on the Tip of the Tongue 2" continues the theme of the first season and explores the relationship between Chinese and food. More than 150 characters, more than 300 kinds of cuisine, and tables witness the birth, growth, reunion and separation of life. Through food, people can recognize this ancient oriental country with taste.
The Taste of Lao Guang Seasons 1-2
Guangdong version of China on the tip of the tongue, the program goes deep into the hinterland of Guangdong cuisine from a unique perspective to trace the roots, excavate the original gastronomic beauty, and reflect the characteristics of the Cantonese recipe.
Taste of Zhongshan
On the basis of drawing on "China on the Tip of the Tongue", Song Zhang proposed to create "Taste of Zhongshan" around the theme of "One River", "One Mountain" and "One City", he explained that Zhongshan people drink the water of the West River, located in Wugui Mountain, and Zhongshan Has a unique overseas Chinese culture, with obvious Chinese and foreign integration and north-south integration, which are the basis for shooting Zhongshan cuisine.
Crimson tulip flower wine, turquoise Su Clan Ancestral Hall tongcai, tough luan cake, fat yellow garden flavor... Yesterday afternoon, the reporter saw one of the episodes of the documentary" "Taste of the Seasons", which takes the four seasons of the year as the timeline and introduces the seasonal food made by residents of different towns in Zhongshan. The reporter noted that the focus of "Taste of Zhongshan" is the real life of the people and the ordinary stories that have not been rendered, so that the audience can understand the countryside of Zhongshan and the family and cultural stories hidden behind the food through the language of the lens. The program aims to spread the lingnan food culture, use the life story of the food concoctors, and carry forward the feelings of the people in this land, love life and love hometown.
Taste of Shunde
Starting from the food, tell the story of the Shunde people, showing the past and present of this water and soil. The documentary "A Bite Of Shunde" introduces the kung fu of Shunde people above and outside the food, and behind countless Shunde legends lies the craftsman spirit of Shunde people. Through the attitude of the people here to expect an ordinary home-cooked meal, we can see their outlook on life and values.
Small seafood
A boat, a pair of hands, a day of labor, in exchange for the life of the whole family. This simple way of working is called "begging for small seas", and the seafood obtained is "small seafood". The large-scale documentary "Little Seafood", "Asking for a Little Sea" and "Cooking Small Fresh", through the true colors of the local ordinary people, truly reproduces the hardships of local people collecting and catching seafood and the special skills of cooking seafood, showing the unique charm of three small seafood such as barnacles, clams, oysters and green crabs.
Sanmen is located on the shore of Sanmen Bay on the east coast of Zhejiang, with rich marine resources and excellent coastal ecology. In 2014, with the broadcast of the CCTV documentary "China on the Tip of the Tongue II.", three small seafood such as "jumping fish" and "Wangchao" quickly "red" all over the country. With the help of the "tip of the tongue" effect, the documentary "Little Seafood" was officially launched in Sanmen in July 2014. The film crew traveled through the island villages and crab ponds in Sanmen, recorded the moving stories between dozens of small seafood species and ordinary people in the local area, truly reproduced the picturesque natural scenery of Sanmen, and the unique marine folk culture of Sanmen, and promoted the integration and development of marine industry and marine culture.
Meet the walking lemon
The protagonists of this film are a charming couple: Yang Yingfeng from Hong Kong and Hu Junwen, a Chinese-American. Both of them were originally financial elites and food experts, because of a glass of lemonade in Lan Kwai Fong, Hong Kong.
This film adopts the creative method of a constructive documentary, in the way of real-life documentary experience, with food and travel as the main line, with a relaxed, humorous and energetic approach, telling a pair of food experts, giving up the busy and stressful financial work, and starting a life of food and travel.
They will make "Exploring the World of Lemons" the first stop of their new journey, traveling to California, Argentina, Tucumán, Menton, France, Amalfi, Italy, and Anyue, China, to explore lemon culture and lemon cuisine.
The taste of chili peppers
Where do chili peppers come from? How did this little red berries get to the tables of thousands of families? What kind of excitement has been staged in the jianghu of chili peppers?
"The Taste of Peppers" is a food and humanities documentary launched by Hunan Radio and Television Station. Each episode is 30 minutes long and is divided into four episodes: "A Journey of a Berry" (up and down) and "The Rivers and Lakes of Peppers" (up and down). Through the journey of chili peppers and the rich interpretation of human life, the film explores the wonderful relationship between people and food from the perspective of human sociology.
The documentary "The Taste of Chili Peppers" introduces a lot of novel varieties of chili peppers, such as the shiny and transparent Yunnan knife spicy, the small tree spicy that can grow continuously for 15 years, the whole bowl of soup can be spicy to screaming shabu with a light shabu, the devil spicy that will make people want to hit the wall with a little dip, and so on... It's an eye-opener.
Tofu flavor
Tofu originated in China, and long ago, the ancients had compared tofu to the meat of Tanaka in poetry. The nutritional quality of the Chinese nation is to a large extent maintained by soy products. The rich nutrition contained in tofu, as well as the delicious taste and diversity of production, have made tofu loved by Chinese for thousands of years.
The seven-episode humanistic documentary "Taste of Tofu" is the second series launched by "Taste of China" after "Taste of Jiangnan". "Taste of Tofu" will continue the theme of "Taste of Gangnam" focusing on healthy eating, advocating frugality and creative life, and telling the eternal topic between people and food through a story in each episode, from the perspective of small people.
Look for canal flavors
Speaking of the beautiful Beijing-Hangzhou Grand Canal, while appreciating its long history, tasting its splendid culture, and appreciating its customs and customs, people may not think that on this thousand-mile canal line, there are also canal delicacies that have to be mentioned. Spreading out the distribution map of the Grand Canal, the canal cuisine not only inherits the history of the canal, but also integrates the culture of the canal, like the water of the Grand Canal, which is enduring and has a long history.
The Road to Noodles
Noodles are a simple, delicious yet nutritious and healthy food, and one of the most common staples on the table, appealing to the taste buds of everyone around the world. This documentary is all about the development of noodles, allowing the audience to appreciate the different natural environments and cultural differences of each region.
Why are noodles striped? Who first invented noodles? Noodles are the oldest fast food, fries, hamburgers to stand aside? The six-episode "Noodle Road", also known as "The Best Noodles", will take you to many countries in Europe and Asia, track and explore the 8,000 years of pasta culture and history, and visit all over Asia to introduce new technologies for making different types of noodles and experience the customs and customs of various countries.
The documentary "The Road to Noodles" lasted 3 years from preparation to filming, and the film crew traveled to Chinese mainland, Uzbekistan, Bhutan, Turkey, Italy and other Eurasian countries, comprehensively introducing the pasta culture in various places, and using excellent CG technology to explain the invention of noodles, as well as the introduction of noodles from xinyi to Chinese mainland, Asian countries and Italy.
The character of Sichuan cuisine
Spicy is the most prominent feature of Sichuan cuisine, and the Sichuan people who love spicy also have a personality as enthusiastic and unrestrained as chili peppers. So, why can the peppers that spread from the coast to the inland take root in Sichuan, and why are the Sichuan people good at adjusting spicy spices?
Another major feature of Sichuan cuisine is the respect for food, no matter how cheap the ingredients, people will cook with care, with superb skills to give these ingredients a new look. How is Sichuan cuisine constantly improving and innovating? This regional cuisine with obvious personality has gone to the whole country and even the world? The Character of Sichuan Cuisine, a BTV food documentary, will be unveiled.
Xiangdang charm
"Xiangdang Charm" is a humanistic documentary produced by Hunan International Channel introducing Hunan Hunan cuisine, mainly focusing on the gastronomic ecology of Hunan. Through the themes of eating habits, Hunan cuisine condiments, spicy culture, Dongting fish and rice aroma, mountain treasures and Xiang flavors, flavor snacks, etc., the program shows the rituals, ethics, festivals and other aspects of the culture brought by food to the lives of the people; see the characteristic ingredients of Huxiang and a series of elements related to food that constitute the unique temperament of Huxiang cuisine; thus interpret the delicacy and longevity of Huxiang food culture.
Aledet delicious Alerez
The program began with Chen Yaozhong's tribal culinary exchange, led by local people, through the Taiwanese indigenous tribes, deep into the local traditional food, explore the mountain and sea ingredients, develop creative cuisine, and share local culture. Because of his tribal-centered concept, those mountain and sea ingredients that have always been familiar only to the residents - fish and crabs in the haili river, mountain bitter melons on the side of the road, moon peaches by the small river, vine hearts in the forest, etc., have been given a new soul, not stingy to share cooking skills, so that more ethnic people can convey the most authentic taste from the Taiwanese resident tribes.
Asian cuisine cooking methods
Food everyone loves, how to make what kind of food is our eternal pursuit. The pursuit of balanced taste, the concept is very good wow. Chef Geitella taught us to cook all kinds of common dishes in Asia! Personal feeling is OK, by CCTV production of Asian cuisine cooking methods, foodies must see.
Jiro Dreams of Sushi, the god of sushi
The documentary "The God of Sushi" is a documentary by Samsung Chef Jiro Ono, filmed by David Garber. In the film, you will see the effort behind delicious sushi and its uncompromising belief and attitude. The spirit of Japanese Zen culture expressed throughout the film is very strong, including the spirit of craftsmanship that pursues the ultimate in specific things.
Jiro Ono, 88, is the world's oldest three-star chef and is known as the "god of sushi." With a high status in Japan, the reputation of "the first person to be sushi" spreads far and wide around the world. Throughout his life, Jiro Ono has been making sushi, always demanding himself and apprentices to the highest standards, observing the guests' meals and fine-tuning sushi to ensure that the guests enjoy the ultimate delicacy, and even in order to protect the hands that create sushi, he always wears gloves when he is not working, and even sleeps.
His sushi restaurant, Jiro Sushinayashi, is well known for its meticulous calculations at every step, from ingredients and preparation to the moment of entrance. This small storefront, hidden in the basement of a Tokyo office building, has been awarded the highest three stars of the Michelin Guide, the food bible, for two consecutive years. It's known as a delicacy worth spending a lifetime waiting in line. Now, Ono's son is about to inherit his work. What Ono Jiro brings to the gluttony is not only the satisfaction of the mouth, but also the shaking of the heart.
The god of Tempura, Haru Otome Tetsuya
This is a documentary about tetsuya Hayaot, the god of tempura, you will see the ultimate attitude and spirit pursued by him and the god of sushi, and there is a documentary about the two of them feeling sorry for each other, and you can find it by searching on the B station.
Culinary ability Harumi Awahara, a cook
Harumi Kurihara is one of Japan's most famous gourmets, and her requirement for herself is that she must make recipes that every reader can make delicious dishes. She has this persistence because she firmly believes that delicious food can make the table full of laughter and laughter, and make the family happy.
In 2011, when Japan was plagued by many disasters, she had a deeper expectation for cooking. So what kind of food will she bring to us this year? Let's go inside her kitchen and find out.
The taste of cherry blossoms - Japan on the tip of the tongue
The documentary series "Taste of Sakura", co-produced by JFN and BIDC, depicts in detail five delicious foods that are rich in Japanese characteristics. The film crew visited Tokyo, the Noto Peninsula, Nagano, Edo and other food destinations.
Take the audience to experience the unique charm of Japanese cuisine, and interpret the Japanese culture that blends tradition and modernity in the world by taking the audience to experience the wonderful tofu of the city, fresh and delicious crab, longevity secret soba noodles, and the delicious Edo cave fish, as well as authentic Japanese sake that makes people feel the fragrance of Japanese cuisine. This is a small and fresh series of works, the style of literature and art, the picture is warm and healing, and it will surely bring the audience a feast of love and food.
France on the tip of your tongue
Foie gras, oysters, macarons, these world-famous delicacies are the most dazzling part of France's long-standing gastronomic culture, these classic French cuisines enrich France's national gastronomic cultural heritage, so where does their reputation come from?
The French food documentary Ce Qu'il Faut Goûter Absolument, shot by the French company Upside, is well-made and the editing and soundtrack are very exquisite, so that the audience can see the index finger move and the appetite is great.
Food exploration what to eat now
"Food Exploration" is the British version of "Britain on the Tip of the Tongue", the famous British poet William Worldsworth once described the Lake District in The United Kingdom as follows: "The most beautiful place that human beings have only ever seen in their lives" Here has a typical rural field atmosphere, where you can enjoy a lakeside feast while enjoying the scenery. Valentine Werner, the acquired chef and innate foodie, introduces you to a variety of seasonal cuisines. Many of the drinks and dishes are refreshing.
A feast for billionaires
Currently, there are more billionaires settling in London than in any other city in the world. Like all of us, they need to eat. Ordinary people buy food in supermarkets, millionaires choose restaurants through the Michelin Guide, and billionaires use private networks of luxury food suppliers. The food documentary Feeding The Super Rich focuses on exclusive suppliers serving the UK's super-rich, who live in a world where there is no material deprivation.
Chef's table
Chef's Table chronicles the kitchen life of six celebrity chefs from Italy, the United States, Argentina, Australia and Sweden. The film is magnificent. It's a story about food, belief, persistence and creation. Expanding the characters into six chefs from different parts of the world, photographing them making food and incorporating many local landscape customs, enjoying the picturesque scenery while enjoying the food.
Raymond Blank's kitchen secret
Raymond Blanc's Kitchen Secrets aka Raymond's Cooking Secrets. Mainly about the cooking secrets of the world's top celebrity chef Raymond Blank, each episode introduces the cooking methods and techniques of several dishes, and the shooting location is the Four Seasons Farm Restaurant.
Great meal
Every child in the village of La Marella dreams of one day becoming a whaler. Day after day, in order to throw a pole two to three times higher than themselves, they fearlessly jump into the sea; the Bayaka people, who grow deep in the jungle, are not afraid of gravity, and can climb to the top of a tree more than 40 meters high using only rattan, and collect honey from the honeycomb to give the tribesmen a large piece of food and taste this precious food gold; Inuit hunters in the season when even fur seals can not fight, rely on experience to the ice cave under the glacier to pick the only mussel that can withstand the cold to help the family survive the winter.
This film will show the amazing food mystery. With philosophical thinking and a forward-looking vision, answer two key questions: How did food shape human beings? How will food change the future of humanity? "The Great Meal" will show the sublimeness of each of our meals, which is rooted in the great wisdom and long journey of human beings to find and create food. It was the lonely man's supper, and it was the greatest meal.
The Fruit Hunters
The documentary "The Fruit Hunters" hunts for the best fruits in the world. Richard Campbell, who is fascinated by mangoes, and his wife, Norris Ledersma, are guardians of the Fairchild Tropical Botanical Garden in Miami, Florida, USA. Campbell notes that there are more than 600 varieties of mangoes in the world, and "falling in love with a mango can make people exhausted." "They travel the world, looking around.
Some say the documentary Fruit Hunter is a love letter to the world's rarest and tastiest fruit and its addicts. Although the film cannot directly convey the important elements of the taste and aroma of the fruit to the audience, Zhang Qiaoyong has made sufficient efforts in the visual and presented the audience with a beautiful visual feast. The taste and aroma of the fruit are important elements that are passed on to the audience, but Zhang Qiaoyong has made great efforts in the visual and presented the audience with a beautiful visual feast.
The film tries to show how Pullman and the other tasters react when they taste a variety of fruits, either enjoying it with their hearts or frowning on it, and also bring visual enjoyment to the audience with close-up shots: purple mangosteen wrapped in pure white flesh, swamp sour fruit with a scaly shell, bird's beak-like star fruit, and caviar-like inner finger oranges. If you go into the cinema after you've had enough to drink and eat, you'll leave feeling like a worm is nibbling and secreting saliva reflexively.
Foodie's weekend
In the BBC documentary Rick Stein's Long Weekends, the lovely Grandpa Rickstein takes a look at European cuisine. The destinations of the five episodes are Bordeaux, Reykjavik, Berlin, Vienna and Bologna. The journey is still joyful, and the food is still full of love.
Taste buds time machine
The pace of life in Singaporeans is very fast, and the MTR interchange on Orchard Road is bustling with people, and the girls are walking fast with their flat boat shoes. They have little time to cook at home, but they don't delay eating. Singapore is a shopping paradise with countless shopping malls, and almost every shopping mall will have a big food generation. I don't know if the government has counted the total number of these food centers and large food generations, but every time I spend my days in Singapore, I rely on these "Singapore National Canteens" to live like busy Singaporeans.
Food centers are usually in a round or square shed-like building, furnished with inconspicuous plastic tables and chairs, and overhead ceiling fans swirling around. It can be said to be "Singapore on the tip of the tongue", or a good taste of national integration. These food centres are usually open until early in the morning and are brightly lit and fragrant, which shows how much Singaporeans love food.
Taiwanese canteen
Diversified fusion, frying and frying, sour, sweet and bitter, rich taste are the characteristics of Taiwanese cuisine, however, Taiwanese cuisine is also due to the huge and complex system, you can see the foreign "blood", so if you seriously ask which dishes are authentic Taiwanese cuisine, I believe few people can say it clearly. What are some of Taiwan's international cuisines that are worth promoting? What is the "Taiwanese cuisine" that best represents Taiwan? What are the characteristics and flavors of "Taiwanese cuisine"? In the end, what is the "Taiwanese flavor" that belongs to the Taiwanese diet?
Thirteen episodes of "Taiwan Canteen" show the diversity and breadth of Taiwanese cuisine The spirit and nature of the documentary that the food culture program "Taiwan Canteen" has only exists in real people and facts, and does not fake; Let go of feelings, do not put comments, let go of judgments, "existence itself, is the truth."
"Taiwan Canteen" gives emotions, gives interest, gives mood, gives "strange lemons", so it is gripping; Not a big person, at least not a public figure, not a lot of people on the table with heads and faces, living bright and beautiful, especially not political figures, not even media darlings, they are Shengdou small people, ordinary people, small people also have names and surnames, he or they are the protagonists of "Taiwan Canteen", they are one by one, not only the creators of Taiwanese cuisine, but also the promoters of Taiwanese cuisine.
The world on the tip of your tongue
"The World on the Tip of the Tongue" mainly introduces the production methods of food from all over the world, a bit like "Asian Cuisine Cooking Method", but it only turns the scope into the world, allowing you to taste the world's classic cuisine without leaving home, and taste the unique charm of the world's food culture.
These are all food documentaries that I personally think are good, of course, there are some documentaries that have not been shared with you (like "Tianya Kitchen King", "Earth Kitchen Man"), because you can't find a good film source or the clarity is not high, so after all, it affects the visual experience, the above introduction of the documentary can almost be found in the B station, and I hope that everyone can communicate with me.