Poster of the documentary "The Hunan Cuisine of the Proud Pepper".
Red Net Moment News April 3 (Reporter Hu Yi) On April 2, the expert seminar on the food and humanities documentary "Hunan Cuisine of Proud Pepper", jointly produced by Hunan Satellite TV and Hunan Times Huaying Culture Media, was held in Changsha. Wang Moquan, Xu Juyun, Luo Jixiang and other Hunan cuisine giants, industry experts and scholars gathered together to discuss in depth how to continue to tell the story of Hunan on the tip of the tongue.
"Hunan Cuisine of Proud Pepper" premiered on Hunan Satellite TV and Mango TV from February 7, 2021, and was rebroadcast on March 9 this year. The film has a total of 12 episodes, using Hunan cuisine as a bridge, stringing together the food and the Xiang people behind it, through intuitive and vivid, simple and vivid shooting techniques, showing the pioneering spirit of the hard-working Huxiang children, and stimulating the hometown taste in the memory of Chinese children.
Since its inception, the documentary has won the love of audiences, netizens and wide acclaim from all walks of life, and has also changed the inherent view of many diners that "Hunan cuisine is spicy". According to the "2021 Annual Ratings Analysis Report" of the State Administration of Radio, Film and Television, "Hunan Cuisine of The Proud Pepper" ranked second in the annual ratings of the golden file documentary, xinhua news agency, people's network, guangming network and other mainstream media have repeatedly posted articles and likes, more than 2500 new media accounts have been in-depth reports, and Mango TV has been broadcast more than 23 million times, and has been sold to CCTV and Singapore StarHub TV for broadcast.
In order to do a good job in Hunan people's own first Hunan cuisine documentary, presenting the rich appearance of Hunan cuisine, Ou Daming, director of the "Hunan Cuisine of Proud Pepper" program, introduced that after three years from conception to broadcast, the main creative team set up a hunan cuisine research scholar consultant team, and the research and film crew went deep into 14 prefectures and cities in Hunan, 122 counties, visited 102 experts and scholars and Hunan cuisine practitioners, and investigated more than 200 T and text materials with millions of words.
On April 2, the expert seminar on the documentary "Hunan Cuisine of Proud Pepper" was held in Changsha.
Embracing the respect for Huxiang culture, the main creative team created this work with a high sense of responsibility and cultural consciousness, and also received high praise from Hunan cuisine masters, experts and scholars.
"This film was very successful and the response was great." Liu Guochu, president of the Hunan Catering Association, pointed out in his speech, "The Hunan cuisine industry has flourished in recent years, and the market share is huge. At present, the national output value of Hunan cuisine has reached more than 600 billion yuan, which is inseparable from the publicity of Hunan high-quality media and the dedication of Xiang Kitchen throughout its life. It is hoped that "Hunan Cuisine of Proud Pepper" will continue to inherit the 'root of Hunan Cuisine', excavate Hunan characteristic ingredients, and promote the development of the upstream industrial economy. ”
Wang Moquan, a Hunan cuisine master, a Master of Chinese Cuisine and the inheritor of the intangible cultural heritage of Hunan Province, said that the documentary "Hunan Cuisine of Proud Pepper" has history, inheritance, innovation and development, and has publicized many new people. Xu Juyun, who is also a Hunan cuisine master, a Chinese cooking master and a non-hereditary inheritor of Hunan cuisine, said that this film is the best opportunity to promote Hunan cuisine, promote Hunan cuisine, and inherit Hunan cuisine. He has a responsibility and an obligation to do this well. At the same time, he proposed that Hunan cuisine should keep pace with the times, inherit and not be old-fashioned, and innovate without forgetting its roots.
The popularity of the documentary "Hunan Cuisine of Proud Pepper" has accumulated valuable experience for Hunan cuisine to successfully "go out" and "global expression". The second season of "Hunan Cuisine of Proud Pepper" is about to start filming, which will further dig into the culture of Hunan cuisine from the aspects of dish sources, ingredient combinations, and cooking techniques. Program producer Xue Yunong revealed: "We will enter the territory of Hunan cuisine and its human geography with a new perspective and technique, and the shooting method of food will be more refined, more around the characteristics of Huxiang, which not only satisfies the appetite, but also moves people's hearts, and strives to tell the story of Huxiang and China in progress." ”