In this day and age, almost all young people consider themselves foodies.
It is no exaggeration to say that you can eat snacks from all over the country and even food from all over the world in any one shopping mall.
How would someone feel if someone talked to you about Chinese food culture in the 1980s?
In the impression of many post-80s and post-90s generations, China in the 80s was short of materials.
It's good to be full, what else can you eat?
And a documentary on Chinese food in the '80s might subvert your imagination.
At the same time, we are also told once again that we Chinese, no matter what era, we are the most able to eat and know how to eat.
Chinese Food Culture
Genre: Documentary
Country/Region of Production: Japan
Duration: 151 minutes
Douban scored 9.3, which not only justified the name of Beijing cuisine, but also gave us a taste of the food culture of Guangzhou, Jiangsu, Zhejiang, Shanghai and Sichuan.
Relive the simple and simple times of the past through the shots of wandering the streets of the market.
Whether you're a food lover or have an 80s nostalgia complex, it's the perfect choice for your next meal.
There are five episodes, with the themes of Beijing, Guangzhou, Jiangsu, Zhejiang, Shanghai and Sichuan.
Overall, this documentary is very elaborate and meticulous.
The film was shot in Japan during the honeymoon period of Sino-Japanese cultural exchanges.
Yu Nippon Kou Man Co., Ltd. Sakuban, Nippon Iwanami Film Production Office production, china completion shadow coverage.
The documentary was led by the Ministry of Culture at the time, and the local catering service companies and related hotels cooperated to complete the material.
The chefs play a big role in the film, which perfectly interprets chinese food culture.
Even the high-quality picture quality of the 80s could not hide the gorgeous light of the celebrity chef's shame.
Chinese cuisine is famous all over the world, so the Japanese shooting team cherishes this opportunity.
They strive to discover the most representative Chinese cuisine, and the film shows many dishes that may be rare today.
The film crew first came to the capital Beijing to explore the food.
Nowadays, Beijing is often ridiculed as a gastronomic desert, but is this really the case?
Beijing's most famous snack bar, Longfu Temple, was the most popular local snack bar in the 1980s, visited by more than 13,000 customers every day, almost every day.
Chinese families are basically dual-career workers, and most of the family's breakfast is solved in such snack bars.
The menu here includes dishes that are special to the terroir of northern China.
Wheat flour products are the mainstay, exposing the truth that northerners are obsessed with carbs.
In addition to steamed steamed steamed pastries, there are also a variety of fried pasta.
The soft texture on the outside is particularly satisfying.
The film specifically mentions the most representative scorch circles and fritters.
Beans are also a common ingredient in the north, and a bowl of fragrant soy milk in the morning is the favorite of many Chinese.
Soy milk with fritters is a classic combination.
The polarized bean juice of the wind review is the remaining material after the mung bean makes the vermicelli.
Whether you love it or not, it is one of the representatives of old Beijing cuisine.
Tofu brain drizzled with chili oil is appetizing, is it a childhood memory of many people, right?
Filled with the aroma of snacks and an enticing appetite, this lively Beijing life is reminiscent of scenes from "Camel Xiangzi".
In addition to the popular snack culture in Beijing, there is also the Forbidden City, which symbolizes the highest culinary standards in China.
The Qianlong Emperor is not a vain name to be called a top gourmet, and the "Festivals as Usual Meal Bottom File" records all the contents of his daily diet.
One of the most conspicuous is the bird's nest-made dishes and many heated hot pot dishes.
In Beihai Park, north of the Forbidden City, there is a restaurant that has inherited the flavor of the court since the Qing Dynasty, The Fangshan Restaurant.
The so-called imitation meal, that is, follows the standard of the imperial dining room.
The shop also symbolizes the highest level of Chinese culinary culture.
Unlike the heavy oil and heavy spice flavors that are popular today, court cuisine does not have a greasy and spicy taste, but pays more attention to fine taste and soft taste.
That's pretty good at health.
Qianlong's favorite bird's nest, as a representative of court cuisine, must have a name.
Feathers and foreign matter are removed by hand, and chicken soup is injected to absorb the flavor.
The banquet made entirely of bird's nest is the highest level, called the bird's nest full table.
As the longest-reigning and widely known Qianlong Emperor in China, it is said that the secret of his longevity was to eat bird's nest.
The presentation of court dishes is also a must, and the auspicious metaphors that Chinese like are fully displayed.
When introducing each dish, I can't help but automatically brain supplement the cartoon "Chinese Little Boss".
Admire the imagination of the chef, the exquisite presentation is unbearable.
Is this a dish? This is clearly a painting!
After the meal, of course, empress dowager Cixi's favorite court dim sum: pea yellow and kidney bean rolls.
There is also a small nest head, and the exclusive version of Empress Dowager Cixi is added with chestnut powder.
As the finale, Beijing roast duck can be said to be a well-known Beijing dish.
The filming team came to Quanjude in the 80s.
The maltose water is coated all over the duck and roasted in the oven.
The oil of the duck body is lost as the temperature rises during the roasting, and the taste of the meat is quite a test of the chef's experience.
In the past, Quanjude's Peking duck was only eaten on the skin, but later it was sliced together in order to taste the duck meat.
Such a luxury? What about the material scarcity of the good??
The cut duck and shallots are dipped in "sweet noodle sauce" and eaten in pancakes.
In addition to roast duck, shabu lamb is also one of the favorite dishes of Beijingers.
Donglaishun is famous for the best shabu lamb in Beijing, and there are always long queues in front of the door.
Donglaishun's meat cutting masters are all masters of knife skills, and the hand-cut meat is as thin as paper, comparable to a machine.
Before spring comes, friends and family get together to eat a beautiful meal of shabu lamb, which is the childhood memory of many Beijingers.
Introducing the hearty and atmospheric Beijing cuisine, followed by Jiangnan, the land of fish and rice.
Take a walk around the morning market in Zhenjiang, and you will be dazzled by the variety of fresh fish and shrimp ingredients.
As the camera swept through the piles of knifefish, I saw one word: Trench!
People at that time must not have imagined that today's knifefish have soared to tens of thousands of yuan a pound...
Unlike Gangnam, which gives people an exquisite and delicate impression, even the pot here is oversized.
This tomato and shrimp pot is said to have been transmitted to Suzhou with Qianlong from the south.
Just looking at it is an appetite.
The Songhe Tower in Suzhou can be described as a representative of Jiangnan cuisine, and a squirrel mandarin fish has given people a glimpse of the knife skills of Jiangnan chefs.
The delicacy of Jiangnan cuisine is reflected in ingenuity.
For example, this "Rainbow Bridge Gift Pearl" takes ham as the "bridge deck" and the pigeon eggs on both sides as "beads".
A ham can also be cooked quite poetically, worthy of Gangnam!
Rated by the film crew as the most food-loving place in All of China, it is the next to appear: Guangzhou.
The foodie province can certainly afford such a high evaluation.
Cantonese cuisine is impressive with its luxurious combination of ingredients and intricate cooking methods.
For example, this dish of kirin perch, steamed with sea bass, ham slices, bamboo shoots and shiitake mushrooms, attaches great importance to the combination of taste.
This "Zhuhai Danxin" is even more combined with sea ginseng shrimp balls, accompanied by a carefully boiled soup.
Take a "fresh" word to the extreme.
The fish belly is inlaid with shrimp glue and decorated with crab yellow, named "Marigold Silver Basin", which can be described as full of color and fragrance.
A "Duck with a Hundred Flowers", cooked with fried duck pieces, goose kidneys, crab yellow, shrimp glue, and squid.
Duck and seafood complement each other and can only be described as gorgeous.
Cantonese-style dim sum is also a favorite of many people.
This creamy cake is cut into small pieces, mixed with minced coconut, olive kernels and wrapped in dough.
Layer by layer of filling, after several layers, sprinkle salted egg yolks and egg floss on the surface, and steam again to achieve "cake in cake".
After watching the luxurious Guangzhou cuisine, the filming team came to Chengdu, known as the country of heaven.
Sichuan cuisine, which is popular all over the country today, is definitely a legend in the food industry.
Irrationally use chili peppers, but cook amazingly delicious.
In Chengdu's wet market, the highest appearance rate is peppers and various spices.
Here, you don't even have to visit celebrity chefs, home-cooked food can amaze your taste buds.
The film crew came to the kitchen of an ordinary family and felt the charm of a handful of Sichuan cuisine.
Casually pat loose cooked chicken with a kitchen knife and serve with special spices.
A plate of smooth and delicious "lollipop chicken" is there.
Grab a handful of cowpeas, two cucumbers from the pickle jar...
There are not too many tricks, but after tasting it, you know what it is.
One of the home-cooked dishes of Sichuan people: home-cooked watercress fish.
Crucian carp is fried in oil and served with pickled pepper, bean paste, green onion, ginger and garlic to make a soup.
The red of the peppers and the green of the green onions are a seductive delicacy with a full range of colors and flavors.
Everything is so casual, so casual, and everything is so delicious.
The charm of Sichuan cuisine is to be grounded at the same time, to satisfy all your cravings for the word "delicious".
The whole documentary is full of dry goods, and while enjoying the food, you can also learn several famous dishes.
Just ask you if you're hungry?
In fact, "Chinese Food Culture" is not only a food documentary, but also a documentary about China in the 80s.
The man had a bicycle, and the people dressed in plain age were faithfully recorded by the camera along with the food.
There is a short comment on Douban that is very poignant:
At that time, China was really beautiful, so many traditional houses, the houses were old but not dilapidated, the people's clothes were simple but the spirit was natural and peaceful, the dishes were serious eight hundred raw materials, and the presentation was also serious and realistic. There are no messy billboards on the streets, and there are no plastic bags flying in the wet market.
Compared with the 80s, modern times are undoubtedly an era of material excess, but many people will miss the simple and simple life of the past.
There is no circle of friends, no Internet celebrity punch card, only amazing chefs, real dishes, and people who enjoy the food to the fullest.
It was a more simple time, full of hope and the unknown.
People carry the spirit of the older generation Chinese, live seriously, and cook seriously.
It's easy to be satisfied, and it's easy to be happy.
*This article is written by RAMA