Color, aroma, taste, shape, beauty of Shaanxi cuisine, is the oldest cuisine in China, with a long history, after thousands of years of development and circulation, inclusive, has been accumulating and enriching the Chinese food culture, moisturizing and stimulating the tip of the tongue of the old Shaanxi and the world's Chinese taste buds, stirring the old Shaanxi and the world's Chinese and overseas Chinese deep in the soul of the weak and warm nostalgia. Since February 1, the six-episode 4K ultra-high-definition large-scale food documentary "Millennium Shaanxi Cuisine", jointly produced by the Digital Media Base of Xiying Group and Qinhan New Town Film and Television Development Co., Ltd. of Xixian New District, Shaanxi Province, and jointly produced by the Department of Commerce of Shaanxi Province and Xiying Group, has been broadcast at 10:00 p.m. on the CCTV Financial Channel of China Central Radio and Television Corporation, with two episodes per day. And synchronously launched on Youku Video, iQiyi, and Tencent Video. The film systematically explores the changes of Shaanxi cuisine in the process of historical evolution, justifies the name of Shaanxi cuisine, digs deep into the little-known stories and characters behind Shaanxi cuisine, examines the uniqueness of Shaanxi cuisine, takes food as a window, transmits cultural self-confidence, helps the revitalization of Shaanxi cuisine, and boosts Shaanxi tourism.
From the authentic cuisine of old Shaanxi, we can see the weather of the prosperous world, highlighting the cultivation and sublimation of Shaanxi cuisine to the Chinese humanistic spirit.
First of all, the program not only presents visible food, but also highlights the culture and glory of Shaanxi cuisine. Shaanxi is one of the birthplaces of Chinese food culture, giving birth to China's earliest banquet "Zhou Bazhen". The first classic article on gastronomy in China's history, "Lü's Spring and Autumn And Benwei Chapter", laid the foundation for Shaanxi cuisine. As one of the oldest cuisines in China, Shaanxi cuisine has a deep historical and cultural connotation. "Imperial State from Ancient Qin". Shaanxi was the capital of 14 dynasties such as Zhou, Qin, Han and Tang, which lasted for more than 1,000 years. In particular, Chang'an, the capital of the Tang Empire in the eighth century AD, brought together a variety of dishes and cooking techniques from the sea. Shaanxi cuisine has entered the first peak of development. Due to the favorable conditions at that time, Qin cuisine was able to absorb the essence of local cuisine, absorb the flavors of various ethnic cuisines, and excavate and inherit the skills of court dishes of previous dynasties, so it is known for its wide variety of dishes and ancient flavors. The film takes the six episodes of "Taste of Jiuding", "Wonderful Nature", "Qiankun in the Face", "Three Qins and Five Tastes", "Cooking Gold And Jade", and "Ancient Yi Salary Transmission" as the theme of the episode, and the panorama presents the origin and flow of Shaanxi cuisine, both the prosperity and splendor of the peak, and the "taste of the world is Pure Joy". The dishes presented are exquisite in color and exquisite in cuisine, all of which are mouth-watering.
Secondly, it reveals that Shaanxi cuisine, as a representative of Chinese taste, has been innovating, developing and integrating since ancient inheritance. Li Shuiliang's big dish is roast suckling pig, a Shaanxi dish with a history of three thousand years, and the methods of the Zhou Dynasty are extremely complicated. Li Shuiliang inherits simplified and improved techniques, but does not lose the rules and methods. The skin is brown and crispy, and the meat is strong and creamy. One bite down, refreshing the heart, through the heavens and the earth, the ancient taste instantly activated the thousand-year memory in everyone's taste buds. Yang Quanming held a birthday banquet for the master, and the milk soup pot fish was born from the most prestigious banquet in the history of Shaanxi cuisine - the "milk stuffed fish" in the Tang Dynasty's "roasted tail banquet" menu. The so-called "milk" is not the milk of cattle and sheep, but refers to the milky white soup stewed with chicken, duck, pork knuckle, pork bones and other ingredients. Add the fish cubes and various seasonings, and after simmering, the fish soup will be as milky as milk. The Roast tail feast is an authentic Feast of the Tang Dynasty Qujiang River. Legend has it that the carp jumped over the dragon gate and burned its tail through the heavens before it could turn into a real dragon. The roasted tail feast takes the fish leaping the dragon gate and rising step by step. After a thousand years, Shaanxi cuisine has been spread and promoted everywhere in the form of official cuisine passed down by official chefs, municipal dishes throughout the streets and alleys, and folk dishes favored by ordinary people. Ordinary materials, natural Taoist methods, spontaneity and transcendence, returning to the basics. This is Shaanxi cuisine.
Secondly, through the food story, the in-depth thinking of the national humanistic spirit is highlighted. Such as sour, sweet, bitter, spicy and salty, all five tastes are complete. Shaanxi cuisine is particularly flavorful, and the clever Chef of Shaanxi Cuisine is good at seasoning and makes good use of the five flavors. Taste can be psychic. A good chef can concoct an intoxicating taste and let people taste the taste of the taste, just like the sour, sweet and bitter spicy of life. Every seasoning chef is a philosopher, not weathered by wind and frost, it is difficult to modulate the taste of the world. Sour and spicy, let Shaanxi cuisine such as Kansai Han, heroic and strong; sweet, but also make Shaanxi cuisine like Jiangnan women, light and elegant euphemism. The years have made these tastes blend into one, natural and natural, so that Shaanxi vegetables are sweet in sour, spicy and fragrant, mellow and rich, and have a long charm. Shaanxi cuisine not only lights up ordinary days, but also reminds us: keep the enthusiasm for life and be grateful for the land under our feet.
The dense narrative tells the story of old Shaanxi cuisine
A television encyclopedia presenting food and products from Shaanxi and Sanqin
"Millennium Shaanxi Cuisine" attaches great importance to the story narrative of gastronomic themes. No story, no narrative. Each episode tells 3 to 5 character stories, telling the stories of more than 20 old Shaanxi characters and dishes.
First of all, excavate the story of hard-working and brave Shaanxi people with humanistic feelings: for example, Zhenping is bordered by Qinling Mountains in the north, Bashan Mountain in the south, and Hubei and Chongqing, which is a typical county of Jiming Three Provinces. The humid climate and steep mountains make this an excellent place for rock ear growth. Li Ping, a 46-year-old rock ear picker, although he has many years of experience in picking, he still does not dare to be sloppy at this moment. One foot in the air, and underneath is the abyss. Rock ear is a lichen plant that grows on cliff faces, and is called rock ear because of its shape. Rock ear is rich in nutrients, but the growth is slow, and can not be artificially cultivated, the price of a pound of dry rock ear on the market can reach 1,000 yuan. Li Ping's family does not have much land, and her daughter is already in primary school, which is the time to use the money. Although he was begging for a living on a dangerous cliff, Li Ping felt that it was worth a fight. For example, Yang Qiuhong, a descendant of Hanyin, who immigrated from Huguang, was good at using the well-being brought about by the famous Fengyan Terraces cultivated by his ancestors. The unique natural and cultural landscape has attracted many tourists, and Yang Qiuhong has also taken advantage of the situation to open a farmhouse restaurant. Yang Qiuhong wants to challenge the Shaanxi cuisine that is dominated by male chefs - white flint soup. The white flint boils and explodes in the water, and the high temperature quickly cooks the meat cake, and the whole process is like a cloud flowing water, in one go. The first time the warblers cried, they became a blockbuster, and the praise of diners made Yang Qiuhong burst with confidence.
Second, discover the inheritance of young people in the fulcrum of the craftsman spirit. For example, the characteristics of Shaanxi cuisine are not only delicious and beautiful, but also the knife skills are extremely complex. Some dishes require exquisite knife skills, which need to be as thin as hair. Such as "three skin silk", Shaanxi cuisine "knife worker dish" representative. The preparation method is not complicated, take the cooked pork skin, black chicken skin and sea sting skin, cut into fine wires, the difficulty is all in the knife work. Today's highly skilled Shaanxi chefs can produce a two-centimeter-thick piece of pork skin into more than 20 layers, as light as a cicada wing, thin and transparent. Then use the pier knife method to cut into thin filaments as thin as hair. Shi Chongjun is famous for his sword skills. "The knife is as fast as the wind, the pieces see the real work, the cut type is not scattered, and the swing is like a dragon." Using new technologies to develop new dishes, such as the use of reverse calcification technology, young Tang Yulong made sweet and sour sauce into capsules containing calcium. This solution of seaweed gum makes the capsules look like crystal clear caviar, while the sweet and sour juice in the capsules remains liquid, and with oysters, it is delicious.
Secondly, a TV encyclopedia presenting food in Shaanxi and Sanqin. "Millennium Shaanxi Cuisine" shows the most authentic cuisine in Shaanxi, with a wide variety of varieties, covering almost all the mainstream cuisines of the Three Qins, with commonalities and distinct differences, multi-dimensional and three-dimensional presentation of the richness of Shaanxi cuisine, the thick tradition of Shaanxi cuisine, the origin of allusions of Shaanxi cuisine, the exquisite refinement of Shaanxi cuisine, and the original taste of Shaanxi cuisine. Frying, frying, cooking, frying, steaming, brewing, burning, roasting, boiling, etc., are ever-changing. These seemingly ordinary ingredients, in a pair of clever hands of Lao Shaan, have been brewed and ignited several times, and can always create surprises and evolve magically. Chengcheng Red Cloud Flower Steamed Bun, Tongguan Dujia Meat Sandwich Bun, Da Li Belt Elbow, Xingping Pepper Picking, Yaozhou Zhang Daping Vinegar Factory Brewing Vinegar Craft, Ankang Hanyin White Flint Stone Soup, Qinba Mushroom Feast, Hanzhong Rock Ear Stewed Black Chicken, Powder Wing Health Black Chicken Slip, etc., Trouser Belt Noodles, Dumplings, Soup Bags... Let the audience be eye-opening and salivating.
Use "two feet of mud" to shoot "Shaanxi cuisine beauty", well-made, and create a fine food documentary.
First of all, "Millennium Shaanxi Cuisine" lasted more than a year, and the production team traveled all over the land of Shaanxi to explore the most down-to-earth "taste" of Shaanxi. In order to photograph the beauty of the original ecological ingredients, it is necessary to search through the mountains and rural fields, deep forests and streams, go deep into the hinterland of Shaanxi cuisine to trace the roots, and excavate the original food beauty. For example, to capture rock ears, photojournalists must shoot shots of the ear ear being roped around on a very steep cliff deep in the mountains. In order to shoot a good subject, even sometimes you have to risk your life.
Second, let the camera move and make the state of the food the most beautiful. "Millennium Shaanxi Cuisine" is often used to present the most beautiful time when food is ripe and blooming brightly, choosing the best angle, steaming, with a loud sound, such as the live sound generated during cooking, the sucking sound of diners tasting, and even the laughter of live satisfaction are all items that add points to appetite. The shooting of grilled meat, the squeaking sound of oil coming from the microphone. Therefore, the "Millennium Shaanxi Cuisine" presented has a unique aesthetic enjoyment such as taste (sound), flavor (presentation), playfulness (fun), taste (appreciation), aftertaste (impression), and charm (sensibility).
"Millennium Shaanxi Cuisine" is well-made, and the filming of this film is all presented with 4K high-quality images, creating a fine food documentary. At the same time, Western Film Network · Western Film Video will unite the "Learning to Strengthen the Country" learning platform, CCTV, People's Network · Authoritative platforms such as People's Video focused on promoting the documentary and working with various publicity platforms to jointly help revitalize Shaanxi cuisine.
In recent years, with the implementation of the "Shaanxi Cuisine Revitalization" plan, Shaanxi cuisine has attracted more and more attention, and "Millennium Shaanxi Cuisine" will be filmed in the whole territory of Shaanxi, combined with humanistic stories, and the cuisine and beauty of the Land of Sanqin will be shown to the national and even world audiences through the film. Leave a new era of historical images and collections for the authentic taste of Shaanxi cuisine, presenting a TV encyclopedia of food and products in Shaanxi and Sanqin. At the same time, with ingenuity and sophisticated production, we will provide a pleasing spiritual feast for the national audience and the world audience, stimulate the taste buds of the old Shaanxi and the national audience, stir up the nostalgia of the Chinese people in the world, and see the shengshi cloud steaming Xiawei from the stove fireworks, which effectively enhances the brand and cultural confidence of Shaanxi cuisine.
(Wang Yongli)
Wang Yongli, senior editor of CCTV, winner of the "May Day Labor Medal" of the State Administration of Radio, Film and Television, and winner of the title of "Baiyou Theoretical Talent". He has won several awards and published 15 books, including the novels "The Earth", "The Fragrance of Apricot Blossoms", "No Longer Lonely", the bilingual prose collection "Against the Current", the bilingual poetry collection "Harmony Song--- Dedicated to Human Survival Partners" and won the 2013 Lunar New Year Book Award. He has published English novels such as "The Hell And The World", "Scented Apricot Flowers", and "Resuming A Secular Life" abroad. The essay "The Story of the National Flag" was nominated for the best in the World Chinese Essay Contest. In 2009, he was one of the "Top Ten Poets" selected by China Poetry Newspaper. The short story collection Cat Stage was published in January 2021.