The food documentary "Sichuan Taste" is a food documentary that explores the relationship between Chinese and food with the theme of Sichuan famous dishes, and records many delicious dishes in Sichuan. The film aims to bring seductive food images to people who love Sichuan cuisine. There are fifteen episodes, each about 15 minutes long. The documentary is directed by Pange.
Meishan, known as Meizhou in ancient times, is the hometown of Su Dongpo, after thousands of years of vicissitudes, today's Meishan people have their own way of worshipping him. Wan Zhigang is a die-hard fan of Su Dongpo, he maintains the pursuit of Dongpo culture with passion, and the Dongpo Stone Banquet he has painstakingly collected over the years is a table of magical and amazing strange stones, showing its beautiful love affair with Dongpo culture.
East Slope Stone Feast
Su Dongpo, a resident of Dongpo, became famous at the age of twenty-two, an all-rounder in the history of Chinese literature, and left many poems and delicacies for future generations to taste.
Xiong Biao As a cook of the former residence of Dongpo in Meizhou, Xiong Biao's intimate companionship with the Dongpo banquet for thirteen years has made him familiar with the taste of every great literary hero's favorite food. A table of Dongpo feast conveys delicious temptations, but also shows the great literary hero's incomparable love for food.
East Slope Feast
No bamboo makes people vulgar, no meat makes people thin. Not vulgar and not skinny, bamboo shoots stewed pork. This is Su Dongpo's emotion and understanding of food, and it also reveals his enthusiasm for food. Stir-fry a fresh Dongpo bamboo shoot with bamboo shoots and sprouts, which is delicious and fragrant at the same time can also make people feel refreshed.
Bamboo shoots on the eastern slope
Dongpo meat was once the most frequent braised pork made by Su Dongpo when he was degraded to Huangzhou. Sixteen years later, when he was the prefect of Hangzhou again, he repaired the Su Causeway and xingshui conservancy, which was loved by the people of Xuzhou, and the meat of Dongpo was also passed on to the world.
Dongpo meat
Dongpo sausage is a delicacy that has been on the Thai royal table today, salty, spicy and powerful, with a daily sales of 7,000 sticks to witness the love of many taste buds for Dongpo cuisine.
East Slope sausage
Dongpo Elbow adheres to the thirteen-character sutra of Mr. Dongpo, "less water, slow fire, when the fire is enough, it is beautiful", simmering slowly to four hours. The Dongpo banquet conveys the temptation of deliciousness, but also inherits a historical and cultural accumulation, which is people's admiration and worship, and carries the gastronomic love of a generation of literary heroes.
East Slope Elbow
Legend has it that the appearance of Dongpo Elbow is not actually the credit of this great literary hero. Su Dongpo loves fatty meat, and his wife Wang Fu once neglected to stew elbows, so that the elbows were browned and sticky, and in order to cover up its burnt taste, he used various ingredients to make a delicious sauce of sour, salty, sweet and spicy. Poured on the elbow after stewing, it unexpectedly cooked a fat, tender rake, fragrant and greasy delicacy, and became Su Dongpo's favorite taste of happiness. The heart-warming taste and intoxicating romantic stories give this delicacy a reason to be famous for centuries.
And the story of Su Dongpo and his wife Wang Fu has been passed down for thousands of years. Wang Fang, a teacher at a Zhongyan Academy in Qingshen County, had a good friendship with Su Dongpo's father, and Su Dongpo's father sent him to Zhongyan Academy to study. There is a clear pond under the Red Cliff of Danyan in Zhongyanxia Temple, and Su Dongpo's teacher Wang Fang gathered a lot of literati and scholars to name the place.
Everyone took a lot of names, but Teacher Wang Fang felt that they were not very satisfied, so he asked Su Dongpo to name this pond. Su Dongpo said that the fish in the water are called to come and go, it is better to call the fish pond. And Wang Fang's daughter Wang Fu also wrote down the name of this pond in her boudoir, sent it to the venue, opened it, it is still a fish pond, which coincides with Su Dongpo, which amazes everyone: "Coincidence, rhyme into a double bibi." ”。
Summoning fish ponds
Su Dongpo met Wang Fu at the age of nineteen, and then went out of Shu to enter the army, and Wang Fu died ten years later. Su Dongpo wrote down Jiang Chengzi, who was full of poignant and desperate heart: ten years of life and death are two vague, do not think, and are unforgettable. Thousands of miles of lonely graves, nowhere to say desolate. Even if they do not know each other, they are full of dust and sideburns. At night, the ghost dream suddenly returned home, the small window, is grooming. There are no words for each other, but there are thousands of tears. It is expected that the intestines will be broken every year, the night of the bright moon, and the short Matsuoka.
Stay tuned for the next episode: "Hotpot"