I really don't want high ratings for my documentaries!

Chapter 109 The staple food that takes turns appearing (two more)

"Lao Huang put his home in a cave dwelling. This ancient way of living can be traced back to 4000 years ago. A farmer worked hard all his life to build a few cave dwellings. Only when he has a cave and married a wife can he start a family and start a business. .”

"Lao Huang has raised a son and a daughter here, and the children have settled down in the city, and they no longer want to deal with the land. Only Lao Huang is unwilling to leave, guarding his cave dwelling, growing his own food, Lao Huang is at ease and down-to-earth. .”

"Hua people obtain food and clothing from five grains, and the satisfaction obtained from carbohydrates is exactly provided by hundreds of millions of farmers who work hard like Lao Huang."

Lao Huang in the picture is driving a donkey to grind the husks of unknown grains, while singing folk songs from northern Shaanxi.

Although the life is poor, but I can get a little comfort and a little satisfaction.

This kind of atmosphere also affected Park Jin Gou. From the beginning, he had doubts, but now he has been immersed in it.

Documentary shots, without a trace of filter.

It looks ordinary, but it also looks real.

"When steamed buns first appeared, they were called cooking cakes or steamed cakes. Only the ancestors of the Chinese people got inspiration from the principle of boiling food, and made Huaguo the first country to cook with steam."

"The five grains in Huaguo have always been a changing concept. About 2000 years ago, the order of five grains was rice, millet, millet, wheat, and bean. Today, the top three grains in Huaguo have become rice, wheat, and corn. But no matter what the change is, it can’t shake the primacy of rice in the five grains.”

The rice under the sunlight is more dazzling, and the rice that has not shed its husk is like an uncut gem.

If you don't carve, you will never know what treasure is hidden under its sharp shell.

Once you have the patience to peel off the husk, you can harvest cocoa-like jade-like treasures.

It is it that feeds the people of Huaguo from generation to generation. If you choose one thing to witness the history of Huaguo, rice must be famous in your palm!
The greatness of the rice is something Park Jin Gou can't argue with.

Compared with Huaguo, which has a complete history of rice development, the description of Kimchi Country in this regard is sparse and pitiful.

Here, Pu Jingou is still searching in his mind, thinking about how to refute.

The camera did not give Park Jingou time, and took the audience to another place.

"Dimen means the source of spring water in the Dong language. In Dimen Village, Wu Shunyu is picking rice from his granary. In a humid environment, the granary plays a vital role in the storage of rice."

"The grain barn with wooden stilts and tiles is built on the water, which can prevent fire and termites. The oldest grain barn in the area has a history of 300 years"

"Wu Shunyu got the rice without husking. After husking, it will be used as a gift today and given to a family in the same village as a newborn gift."

In the picture, several men and women of the Dong nationality rushed to a family with two barrels of white rice each, and put eggs on the rice to express their congratulations.

"There is still this custom."

Park Jin Gou murmured.

Increased knowledge!

Even Park Jin Gou himself didn't notice it.

His original purpose was to comment on "A Bite of Tongue".

Instead of being popularized by "Bite of the Tongue" like it is now.

Accompanied by the narration, the scene came to a small house with white mist constantly blowing out.

"The soaked fresh rice is made into rice milk, scooped out, and put in a basket. The rice milk is steamed in boiling water over a high heat, let cool, and stored. This is a typical southern workshop."

"After spring plowing, summer cultivation, autumn harvest, and winter storage, more than 65% of Chinese people now eat rice."

The rice noodles, which are as white as jade, are still warm, exuding a unique fragrance of rice in the mist.
"Huaguo is the country with the earliest history of rice cultivation in the world. Rice cultivation began 7000 years ago"

"Rice grows from clumps of crisp seedlings into golden rice, and in line with the eating customs of various places, rice food with various eating methods and rich flavors is made"

Put the rice milk in an iron disc, put it in boiling water and wait for it to be steamed.

The steamed rice noodles are peeled from the disc, hung on the bamboo poles, and stacked together after drying.

Once cut with a single knife, long strips of rice noodles are formed.

Put it in boiling water for a few minutes, stir it up with long chopsticks, add bone broth and yardsticks, and this is Liping people's favorite staple food.

"Rice noodles? Our kimchi country also has ramen."

Park Jin Gou tried to save his respect, because seeing him now was a little frightened.

Every food in Huaguo has a history and evidence.

But those in Kimchi Country basically rely on digging for three points and brain supplements for seven points, which is very unconvincing.

This time the shot came to the kitchen.

“Similar to Liping Rice Noodles is the favorite noodle dish of Guangzhou people, hor fun!”

"150 years ago, it appeared in Shahe, Guangzhou, so this kind of food is also called Shahe noodles. Shahe noodles are thinner and more transparent, and the taste is softer and smoother. Shahe noodles are used as the staple food. The most popular dish in Guangzhou is this fried beef dish. river"

"Dry-fried Niuhe pays attention to the gas in the pot, and it must be fried quickly, and the integrity of the noodles must be paid attention to when stir-frying. In the eyes of northerners who are used to eating noodles, this is probably noodles made of rice."

Looking at the flat and long noodles, they are constantly stir-frying in the black pot, adding sprouts and beef, and they are out of the pot over high heat.

The pho was covered with a thin layer of oily sheen, giving it a very light feel.

But in the light, it reveals the desire to eat.

At least in the eyes of Pu Jingou, who grew up in the kimchi country, there is no such fried pasta in his own country.

"In Se'an, thousands of kilometers away, steamed buns are the most accepted staple food by the locals, and Roujiamo is the most classic way to eat steamed buns."

“Roujiamo is a wonderful combination of two foods, Baijimo and cured pork”

"The Baiji buns eaten by Se'an people are baked with fire, and the meat is made by adding more than 30 kinds of seasonings and simmering slowly.

Looking at the picture, the meat is almost broken with chopsticks, and it is caught in the white steamed bun with burnt aroma.

Park Jin Gou really wanted to show a calm appearance, but his stomach was obviously not up to date.

A "Gu~" came directly from the screen and was heard by everyone.

But Park Jin Gou's thick face made him pretend not to hear, and continued to look at the screen calmly.

"Puffed buns are also a staple food derived from steamed buns. Everyone breaks out buns of different shapes and sizes according to their own taste and taste. For Se'an, the process of breaking buns is a very enjoyable process."

“In Northwest China, the perfect combination of staple food and soup is indispensable, Lanzhou Beef Noodles”

"Bamboo noodles, add duck eggs to the flour, use moso bamboo to roll the dough, and use the pressure of the human body to bounce."

"Qishan people call the stuff fried with diced meat Saozi, Qishan Saozi Noodles"

"Jiaxing people's rest assured day starts with a hot meat dumpling.
The different staple foods flashed one by one, including the hot and boiling glutinous rice noodles, the firm and elastic bamboo noodles, and the rice dumplings wrapped in bamboo leaves.

It's like the actors appearing one by one on the stage to show their own development history and delicious taste in turn.

I don't know what the audience is like, at least most of the people in Park Jingou's studio are hungry.

Among them is Park Jin Gou!

　Because I was in a hurry, there may be typos, please catch bugs~
　　
　
(End of this chapter)