Source 丨Yunnan News Broadcast
Or the original recipe
Or the familiar taste
Four years have passed
On the evening of the fourth day of the Chinese New Year
"China on the Tip of the Tongue 3" that thousands of foodies are looking forward to
Finally heart-warming return!
After three episodes aired
Foodies from all over the world have said
Once again conquered by Yunnan cuisine ↓
Thin bean flour that appears in the second episode
It has also been on the Sina Weibo hot search list
Attracted a lot of saliva ↓
Netizens frantically call ↓↓↓
The third season of "China on the Tip of the Tongue" is divided into 8 episodes, each episode is 50 minutes, and the themes are: utensils, banquets, cooks, snacks, snacks, food, seasons, fusion, each dish is mouth-watering.
You haven't had time to see it yet
Come and have a look with Xiaobian
These conquer the nation's foodies
Yunnan cuisine! ↓↓↓
C. Rhododendron
Stone slab is an ancient traditional ethnic cuisine of the Nu River Dulong and Nu people, its production process is ancient and special, and the stone slab used to burn the slab is taken from a kind of blue-black shale unique to Cyn Zhongluo.
People stripped the stone slabs from the shady, leeward cliffs next to the mountain, and cut them into their favorite shapes with knives according to the size of the triangular iron of the fire pond. This stone slab is about 2 cm thick, delicate and smooth, like a pan, after heating, it becomes solid and hard, the fire is not bad, the water is not cracked, the heat transfer is slow, and the heat dissipation is also slow.
Preparation method
The stone slabs are placed on the tripod of the fire pond, spread into the batter made of wild sweet buckwheat powder, as the stone slabs are gradually heated, the rice dumplings will be roasted thoroughly and not scorched, and then dipped in a little bit of wild honey from the Nu River Gorge, the caramel and wild honey sweet mixture of buckwheat, creating a unique dish of the Nu River.
Stone cooking matsutake mushrooms
Matsutake was introduced in the first season of "China on the Tip of the Tongue", but in the third season, the cooking utensils of matsutake mushrooms changed, and another delicacy about matsutake mushrooms was derived - stone cooking matsutake mushrooms.
The stone pot is placed over the fire for 30 minutes, poured into the broth that has been simmered for more than 8 hours, and then added fresh matsutake mushrooms, the heated stone pot becomes a warm paradise of matsutake mushrooms, their aroma overflows, and the vitality of precious ingredients is perfectly released.
Tengchong thin bean flour
Thin bean flour is one of the favorite things in Yunnan, according to their own preferences to mix the taste, and then add bait, fritters, bait silk, etc., it becomes the most delicious breakfast. In addition, the dried thin bean flour can also be fried and eaten, crispy and refreshing.
Pick out the fine peas, put them in a basin and soak them for a day or overnight, then grind them finely with stone grinding belt water, and then use a clean gauze filter to pour the filtered pea flour water into the pot to cook the thin bean flour.
When cooking, you should keep stirring, the fire should not be too big, and you should be patient and use chopsticks to constantly stir the pea flour water. Stir and stir, the water slowly thickens, until it is cooked with chopsticks into the pot, lift it casually, and hang a streamline.
After cooling, the thin bean flour is poured on the banana stalk, peeled off and dried after cooling, and can be stored for a long time after all the water is dried, locally known as "dry rail slice", crisp and refreshing after frying, and it is a delicious dish.
Love is the best condiment
In the more than 10 months from April 2017 to the present, the crew of "Tip of the Tongue 3" has traveled to more than 20 provinces and cities across the country, filmed more than 110 locations, investigated and interviewed more than 300 people, filmed more than 400 food dishes, and the largest episode of material reached more than 40 t.
▲Shooting scene
Accustomed to documentaries with realistic themes, "Tip of the Tongue 3" has almost reached the level of "perversion" in the ultimate pursuit of sound. A flame shot when stir-frying, in the case of passing through without accident, must be received at least 3 times before and after to meet the requirements of the director group.
Due to the tight shooting time, director Liu Hongyan set a strict schedule for each episode, and the team needed to shoot up to 14 hours a day.
▲Luxury mount of the "little bungee"
In addition, in order to trace the raw materials of food, the staff is friends with agricultural tools in the field, and the mountains and seas are accompanied by wind and rain. What flies in the sky, what runs on the ground, and what can be used is used. These grounded vehicles are a little bit bigger than we think...
Such an excellent documentary
The shooting process is really not easy!
Look at such a work of conscience
It was delicious to eat!
At last
Attached is a broadcast schedule
So that everyone can collect
▼
The journey on the tip of your tongue continues
Let's look forward to it!