This is the 2391st part of the library per day
Staying at home for more than 1 month, what to eat has become the biggest problem every day.
The dishes that can be cooked have been made back and forth for two rounds,
Fried rice with potato chips, spicy noodles, instant noodles with italian meat sauce have tried countless kinds,
But I still miss the days of drinking milk tea and grilling hot pot...
Curious, when there was no street celebrity food a few decades ago, what were Chinese eating?
There is a food documentary made by a Japanese soy sauce factory in the 1980s, Douban is as high as 9.2 points,
It restores the tables of the Chinese in the 1980s and the gastronomic memories of that era.
Many of the classic dishes in the film make people feel familiar...
Maybe the "Chinese Little Boss", which ignited the soul of a generation of young foodies, was created with this inspiration?
And everyone who watches this documentary can't help but drool and sigh -
Chinese more than 30 years ago, and I am also very good at eating it!
"Chinese Food Culture" Episode 1 Beijing Chapter
A little bit of opening the video, you can start from the plain dress of people at that time, and the slightly grainy picture quality,
Feel a sense of age.
Yu Kakata Produced by Nippon Kou-Ko man Co., Ltd. and Nippon Iwanami Film Studio.
It was filmed in the early 1980s, when the filming team was able to enter China during China's reform and opening up;
Led by the Ministry of Culture of China at that time, with the cooperation of local catering companies and related stores, the photography was completed.
Here's a brief introduction to Kamekoma Co., Ltd., a soy sauce factory that has been a family business in Japan for more than 350 years, with an annual revenue of $2 billion.
It has also been selected as one of the world's top 100 luxury goods, and the "national treasure soy sauce" produced is the trump card of Japanese soy sauce.
The documentary has a total of five episodes, the first four episodes go to Beijing, Guangzhou, Jiangsu, Zhejiang, Shanghai and Sichuan, each episode is mainly based on a cuisine, introducing the Chinese food culture and the cooking techniques of Chinese cuisine;
The last episode takes you on a comprehensive exploration of "The Secret of The Kitchen's Hundred Sights and Tastes".
In the first episode of "The Taste of the Commoners, the Taste of the Court",
The protagonist is One of the representatives of Chinese cuisine originating from Lu cuisine and "the greatest combination of Chinese cuisine", Beijing cuisine.
It combines a populist flavor and a royal flavor to form an extremely deep cuisine.
The film crew first came to the Longfu Temple Market in the north of Beijing,
It is a place of great age, dating back to the Ming Dynasty.
Because of its cheap price, more than 13,000 customers visit this shop every day.
Sit up full from morning to night.
A variety of pasta is one of the specialties here,
For example, after steaming, it will open a two-color bun in the shape of beautiful petals.
fried matter of various shapes and processes,
Old Beijingers' favorite scorched yellow crispy circle,
Fry the fritters in a boiling pan until the outer crisps are soft on the inside...
Coupled with a bowl of bean juice that loved people love to die and hate people who hate to die,
Or tender tofu as the main ingredient, supplemented by tofu brain with mustard juice and chili oil,
It was the most common double-career family at that time for a delicious breakfast.
The bustling restaurant is crowded with diners who eat and talk.
Take a bite of fritters, suck a spoonful of tofu brain, and your face will immediately crawl with a happy smile.
It is very similar to the scene in Lao She's novel "Camel Xiangzi"
People get energy and pleasure from food, charging up on a busy day.
In addition to showing the colorful civilian food culture of that time, there are also detailed explanations of the culinary techniques at the peak.
There are three meals a day of the Qianlong Emperor, known as the "top gourmet".
"The festival is as usual".
Among them, the production process of the bird's nest full table, the representative of the highest level of Chinese cuisine, is restored.
From pre-treatment to seasoning, steaming, and plating, one step at a time,
Only a "Hibiscus Swallow Dish" with full color and flavor could be put on the table of the Qianlong Emperor.
According to legend, taking bird's nest is the secret of his longevity.
The above is a "hibiscus swallow dish", plus quail eggs as a decoration of "anchovy shark fin",
A plate of sea cucumbers is then filled with "oolong spit beads" to form a representative dish of dried goods on the sea.
After the meal, there are two exquisitely made court dim sums——
Empress Dowager Cixi's favorite pea yellow and kidney bean rolls,
A small nest with chestnut powder, a uniquely shaped roasted bergamot,
Suddenly, I felt that Master Kang in the bowl was not fragrant...
What made me drool even more was that they visited quanjude's main store and photographed The most famous dish in Beijing, "Peking Duck".
When roast ducks are coated with maltose water and roasted in the stove until they are nourishing and oily,
At this time, the most test is the experience of the roast duck chef and the control of the temperature.
After the roasted duck, the skin is golden and crispy, and it is thinly sliced together with the duck meat.
This tender duck roll cake is delicious, and even the roasted cake has a different flavor.
Wrap in green onions, dip in a bit of sweet noodle sauce, roll up with pancakes and bite down—
"Delicious!"
There is also the "old Beijing shabu-shabu" that is always in the city in winter,
On the table is a purring copper pot with fresh meat rolls and vegetables boiling,
With seven or eight pairs of chopsticks rising and falling, surrounded by stacks of tall dishes...
Who can stand this?
Among the relatives and friends who are walking at the table, there must be a hungry child who is staring at the lamb in the pot.
There is also an old man who keeps giving children meat and vegetables...
It was so hot that it seemed to be pouring out of the screen.
Simplicity is full of happiness, seemingly rough, but implied doorway,
I didn't expect that the Chinese food taken in Japan would make me salivate Chinese.
Leaving Beijing, we came to Jiangnan, the "land of fish and rice" with rich products and gentle elegance.
They know where the food is the most authentic and distinctive,
So I didn't hesitate to rush into the morning market where I had just fished fish and shrimp in the morning.
I also walked into the grain market, where the variety and quantity of goods were abundant.
There are also rich products that are unimaginable elsewhere,
A wide variety of oils, peanuts, tofu, various spices, and seasonal bamboo shoots.
Walking through the dazzling markets, the next step is naturally to explore the famous local specialties.
The unique shape and red color of the squirrel mandarin fish, Qianlong tasted it and was amazed.
The giant "pot" that requires two chefs to lift the pot is the essence of the world's first dish - tomato shrimp pot.
That's right, it's the secret weapon of a master chef in "The Little Master of China".
The name is elegant, and the hongqiao gift beads are finely plated.
Before eating, open the layers of wrapping and taste the "flower boy chicken" soaked in the smell of lotus leaves.
Tear open the hot soup and rich filling of the small dumplings.
"West Lake vinegar fish" that reflects the unique taste of fresh fish.
It tastes better when eaten with the beautiful scenery of the West Lake
Imagine diners sitting by the lake, admiring the lake and enjoying the taste of the lake, which is a great joy in life.
The breadth and profundity of Chinese cuisine cannot be said for three days and three nights.
And the gourmets who invented these dishes, the chefs who passed on their unique craftsmanship from generation to generation,
Their seriousness and dedication to food is also admirable.
In addition to the dizzying food in this documentary,
The smiles on people's faces when they taste the food and cook the ingredients are also a real sense of satisfaction.
Although the technology was not so developed in those days, people were not so rich today.
But the happiness index is visible to the naked eye,
The people take food as the sky, and this saying is indeed true.
Chinese more than 30 years ago, I will eat and enjoy.
Love food, love life more.
And life is the superposition of chai rice oil and salt, life is full of sour, sweet and bitter,
People who know how to taste this little bit of fireworks,
Can you experience the taste of the world more vigorously, right?
What is your favorite dish?