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 recently held in Changsha.
"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.
The film further takes Hunan cuisine as a cultural brand, vividly shows the customs and local cultural characteristics of Hunan for the audience, interprets the cultural meaning and rich connotation behind the cuisine, vividly portrays the spiritual outlook of Huxiang's sons and daughters who dare to be the first, perseverance, pioneering and enterprising, and shows the beautiful scene of the people's well-off life in the new era.
Since its inception, the film has won the love of audiences, netizens and wide acclaim from all walks of life. The film has been sold to CCTV and Singapore StarHub TV for broadcast, allowing more viewers to understand Huxiang culture and Chinese civilization, and fully feel the profundity and longevity of Chinese food culture.
Hunan has a diverse geographical environment, enriching the gastronomic ecology of Hunan cuisine, and exploring various forms of Xiang flavor in frying and frying. The whole film of "Proud Pepper's Hunan Cuisine" covers the eating habits of rice and fish soup in the land of Huxiang, the explosive food in the streets and alleys, not only looking at the pastoral Xiangye, but also focusing on the new Xiang cuisine... Each episode is a gene of Huxiang flavor, constantly refreshing the "must-eat list" of foodies. On the online social platform, some foreign viewers left a message saying, "Originally I only think that Hunan cuisine is synonymous with spicy, thanks to this documentary for interpreting the humanistic spirit and gastronomic flavor so wonderfully!" ”
Not only did it capture the audience's eyeballs and stomach, the film also received high praise in the industry. At the seminar, the leaders and experts present gave high praise to the theme intention, Huxiang spirit, craftsman character, the guiding significance of the development of the Hunan cuisine industry, as well as artistic value and innovative exploration conveyed by the film.
Gong Zhengwen, deputy secretary of the party committee, general manager, director of Taiwan and editor-in-chief of the group company (Taiwan), believes that the film cuts from Hunan cuisine, focuses on the chefs, entrepreneurs, developers and growers of Hunan cuisine and Huxiang cuisine, expands the rich relationship between Hunan cuisine and people, Hunan cuisine and region, Hunan cuisine and the times, deeply excavates the more valuable and charming Huxiang story and Huxiang spirit behind the way of eating, fully shows the pride of Hunan people who dare to be the first and the arrogance of Hunan cuisine, wonderful image language, special grounded story expression, The deep humanistic feelings and strong epochality are the unique features of this documentary.
The history and culture of Hunan cuisine is far-reaching and thick, and there are countless stories worth recording famous celebrities from all over the world, how can we reflect the rich vitality of Huxiang culture and the unique sense of "proud pepper"? Xue Yunong, producer of "Hunan Cuisine of Proud Pepper", believes that "most people in the country have a great bias in their cognition of Hunan cuisine, so we demand when creating: take culture as the clue and food as the expression." Tell the human story of difficulties, motivations and missions. ”
In order to do a good job in Hunan people's own first Hunan cuisine documentary, the rich appearance of Hunan cuisine presented, "Proud Pepper's Hunan Cuisine" program director Ou Daming introduced, from the conception to broadcast after 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 materials 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". Zhang Hongwei, general secretary and director of the party branch of Hunan Golden Eagle Documentary Channel, believes that as a documentary practitioner, it is very ceremonial and proud to pass on Chinese food culture through the lens language.
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 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. 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. As a Master of Hunan Cuisine and a representative of the people, I have the responsibility and 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 Chinese nation has a cultural history of nearly 5,000 years, and such a history has created a brilliant food culture. With the help of "Hunan Cuisine with a large audience, intuitive communication and obvious emotional connection", we can excavate the survival wisdom of Xiang people for thousands of years, and then carry forward and inherit the Huxiang food culture at a higher level and help the development of the Hunan cuisine industry.
"'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. ”
The popularity of the documentary "Hunan Cuisine of Proud Pepper" has accumulated valuable experience for Hunan cuisine to successfully "go out" and "express globally". The leaders attending the meeting also put forward new requirements for future development and placed deep expectations on it: to make a good table of Hunan rice, make full use of the advantages of Hunan agricultural products and Hunan cuisine, and further enhance the reputation, excellence and added value of Hunan agricultural products.
Yangtze Evening News/Purple Cow News reporter Zhang Nan