In the eyes of diners, being able to restore the crab shell to its original appearance after eating the crab is already considered a senior foodie. But in Chengdu, there are masters who can restore the rabbit head to the appearance of not having eaten it... Recently, an "anti-food" documentary "Strange Food" was launched on the Bilibili video website (hereinafter referred to as "B Station"), which reversed the style of previous food documentaries and was committed to presenting terrible and unpleasant "strange" food across the country from time to time in a frightening and funny way, so that netizens directly called "looking at the picture has that taste". At present, the documentary has a high score of 9.1 points on the B station.
In the latest episode, which aired on February 21, the film set its sights on Chengdu Rabbit Head, and the "five-step rule" of Chengdu Rabbit Head Master is full of doorways. On the 22nd, Ling Guangyu, chief producer of "Strange Food", and Zhu Xianliang, senior consultant of Bilibili documentary, were interviewed by Red Star News reporters to listen to them share their unique experiences in shooting and producing "Strange Food".
Chengdu Da Ren invented the "five-step rabbit head eating method"
In the latest episode that just aired, a close-up scene of a Chengdu girl nibbling on a rabbit's head can be disassembled in just five steps. One is divided into two upper and lower jaws, the second is to bite the rabbit's tongue first, the third is to break the upper jaw to pluck the eyes, four bites to suck the brain flower after the shell, and finally chew the heavenly flesh, which is the so-called "five-step rule".
Rabbit head master
The rabbit head that breaks through from many "strange" delicacies is the favorite of Chengdu people. The person who can eat the rabbit's head out of the law and eat the doorway must be the Chengdu people. For the presentation of this scene, Ling Guangyu said bluntly: "Rabbit head can be said to be the most representative of Chengdu's unique and delicious food, Chengdu girls are good-looking, and the picture of nibbling on the rabbit's head is better." ”
Start nibbling on the rabbit's head
But how to find the "rabbit head master" in the vast sea of people has become a question for many people, Ling Guangyu revealed to the Red Star News reporter: "Before shooting, we had an ingredient research group to go to all corners of China, at this station in Chengdu, our director group proposed to be able to find the rabbit head master, this is one of our choices in the film, when she showed us the five-step rule of dismantling the rabbit head, we were shocked, the original eating rabbit head can also be eaten like a crab can also be restored, No joints or bones have been bitten, and that's a real must. ”
Ling Guangyu told the Red Star News reporter that during the filming in Chengdu, the Rabbit Head in Chengdu also left a very deep impression on them - unlike the rabbit heads that were marinated in the kitchen or were already brine and sold, when they saw thousands of rabbit heads in front of them in the free market, it was really shocking, but because this picture looked bloody, the program did not show this picture in the end.
Rabbit head
The cheapest ingredients in the film can be bought for three or five dollars
Not only focusing on Chengdu rabbit head, "Strange Food" also sets its sights on the "strange" cuisines across the country, and in recent years, liuzhou snail powder, Yunnan mushrooms, sassan (the digestion of cold mixed cattle), Guizhou Dushan triaccharide and other strange foods that have swept the country in recent years are the protagonists under its lens.
Snail powder
Before the emergence of this food documentary, there have been many kinds of food documentaries on the market, how to highlight the novelty in many food programs, which is an important issue that the program team must consider. With only 6 episodes in total, "Strange Food" has never thought of being "similar" to previous food documentaries from the beginning. From the beginning of the concept in 2018 to the overall research in 2019, the program team spent a lot of effort on these "strange smells".
Ling Guangyu said frankly: "Some people may feel that they are not in the flow, or they are not very adaptable to these things, but the food is not expensive, the ingredients in this film, the most expensive is not more than 200 yuan a pound, the cheapest three or five yuan can be bought, is a lot of people like to see the ingredients." ”
Grass worms
Presenting the historical and humanistic characteristics of various regions in China through food is the core pursued by some food documentaries in recent years, although "Strange Food" seems to be "anti-food" and turns to the pursuit of various "strange" ingredients, but the core is actually the same. As Ling Guangyu said: "Whether these strange food tasters or producers, their relationship with these strange foods is extremely complex, expressing the understanding of different people in different regions on the diet, the understanding of food heritage, and the cognition of food itself, which is the theme we want to present." "Some foreign diners feel that eating rabbit heads is cruel, while Chengdu diners feel that it is delicious, and the different understandings of food itself constitute the diversity of gastronomic literature, and it is this diversity that makes different cultures harmonious and become one."
Where there's exploration, there's controversy, and that's a good thing
As a veteran figure of Chinese documentaries, Zhu Xianliang has been deeply involved in all documentary projects produced by Station B, from the familiar "A String of Life" and "Those Things in History" to now. For "Strange Food", Zhu Xianliang admitted that he liked this theme very much. "It's a great boost (for food documentaries) and it's a good practice. But when the first film came out, we were not very satisfied, the theme was very good, the idea was very good, the content was also very good, but the presentation was not very good. Zhu Xianliang revealed that because of the epidemic, he could not go to various places to shoot for a long time, which also made the team work hard in planning the plan.
"Folded ear root" is Zhu Xianliang's favorite ingredient, and he feels that Yun Guichuan's food is very delicious. "Usually when you go to Yunnan, people ask you to eat something and will never tell you what it is first, and generally they will tell you what it is after eating." I've been through this too, and I think the whole experience was interesting. We are now recording these very interesting processes and making a relatively complete record and preservation of some of China's more characteristic foods, which is doing a meaningful and valuable thing. "In Zhu Xianliang's view, if you carefully analyze each food, you will find that these foods contain many elements in it." First, it has a historical heritage, secondly it is a product of the working people, and thirdly it is a wisdom of life. ”
Full donkey feast
Just as Zhu Xianliang's previous participation in "Those Things in History" is very innovative, "Strange Food" also does the exploration of food documentaries. "Because this is a field that few people are involved in, it takes more courage to explore." When "Those Things in History" first came out, it was similar to the current situation. There will be controversy if there is exploration, so now seeing that there is some controversy, I think it is a very good thing. Zhu Xianliang said frankly.
Red Star News reporter Ren Hongwei intern Li Qian According to the interviewee
Edited by Li Xueli
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