Text/Yangcheng Evening News all-media reporter Ai Xiuyu
Recently, the 12-episode documentary "Hunan Cuisine of Proud Pepper" was broadcast on Hunan Satellite TV and Mango TV. The film uses Hunan cuisine as a bridge, and through intuitive, vivid, simple and vivid shooting techniques, it stimulates the hometown taste in the memory of Chinese sons and daughters. At the same time, the film vividly shows the customs and local cultural characteristics of Hunan for the audience, and interprets the cultural meaning and rich connotation behind the cuisine.
Since its inception, the film has won the love of audiences and netizens. 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 documentary; the main topic of Weibo was read more than 150 million times; Mango TV was broadcast more than 23 million times, and the total number of Douyin broadcasts was nearly 56 million times; the film has been sold to CCTV and Singapore StarHub TV for broadcast, allowing more viewers to fully experience the profundity and longevity of Chinese food culture.
Recently, the expert seminar on the documentary "Hunan Cuisine of Proud Pepper" was held in Changsha. At the seminar, the leaders and experts present gave high praise to the theme ideas conveyed by the film, as well as the artistic value and innovative exploration. Program director Ou Daming introduced that from the conception to the broadcast of three years, the main creative team set up a Hunan cuisine research scholars consultant team, research and film crew in-depth travel throughout Hunan 14 prefectures, cities, 122 counties, visited 102 experts and scholars and Hunan cuisine practitioners, research video materials more than 200 T, text data on millions of words. Repeatedly deliberating on the language of the lens and designing each frame is the key to making the audience reminisce and move "The Hunan Cuisine of the Proud Pepper".
Xue Yunong, producer of "Hunan Cuisine of Proud Pepper", believes that "most people in the country have a great deviation in their cognition of Hunan cuisine, so we require when creating: take culture as the clue and food as the expression." Tell the human story of difficulties, motivations and missions. ”
Wang Moquan, a Hunan cuisine master, a Chinese culinary master and a relict of intangible culture in Hunan Province, said that the documentary "Hunan Cuisine of Proud Pepper" has history, inheritance, innovation and development, and has publicized many new people. "'Hunan Cuisine of Proud Pepper' is filmed with Hunan cuisine, which is more to show the customs and customs of Hunan." Lu Liang, founder of Cha Yan Yue Color, said, "As a participant, I witnessed a group of people with simple intentions shooting simple and clean works. Good works still depend on this kind of ingenuity. ”
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Source | Yangcheng Evening News Yangcheng Pie
Image | Program groups
Editor-in-charge | Zhu Fan