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

Chapter 143 Blending of the Five Flavors (Only one update today)
Just after the theme song ended, Xiaoli put the dried mango to her mouth.

As soon as the picture changes, the battle between the upper and lower teeth begins.

"bi~"

The screen in front of her eyes suddenly went black, and Xiao Li was taken aback for a moment.

"Huh? Is there a power outage?"

"Why is the electricity off? I turned off the TV. I just sat in front of the TV after eating. Go out for a walk, hang out with friends, what does it look like to stay at home every day?"

Mother reprimanded as she stood aside holding the remote control.

Xiaoli knew that this was not the time to be angry with her mother, so she quickly apologized.

"I'll go out immediately after watching this documentary."

As he said that, he took away the remote control controlled by his mother.

Mom shook her head, walked to the dining table and began to clean up the dishes.

"Day by day, I don't know what's good about a broken documentary"

Ignoring her mother's nagging, Xiaoli quickly turned on the TV.

Hearing the familiar narration, Xiao Li breathed a sigh of relief.

"Whether it is in Chinese food or in Chinese, the magical word "taste" is full of infinite possibilities."

"In addition to taste and smell, in Huaguo culture, the definition and perception of taste both originate from food and go beyond food"

"That is to say, in addition to our tongue and nose, what can perceive the taste is the heart of our Chinese people"

From Guangzhou to Shanghai, from Xiangjiang to the mainland, high-rise buildings and street corners, vegetable markets and high-end supermarkets are constantly intertwined.

From stir-fried vegetables to steamed fish, from soup to dried bacon, different cooking methods also appear in turn.

At the end of this group of condensed pictures, the title of this episode also appears.

【A blend of five flavors】

"Like the whole world, Chinese also uses [sweet] to express joy and happiness. This is because [sweet] is the latest taste that can be felt by the tip of the human tongue."

"The substance tends to be derived from one substance [sugar]."

On Suzhou Street in Dahao Ancient City, Santou City.

Ah Hong's food store stands here quietly.

"For Ah Hong, sugar means not only sweets but also everything. Early in the morning, Ah Hong is ready to boil sugar"

"Sugar scallion pancakes, a famous traditional dessert in Chaozhou, Ah Hong is going to make more sugar scallions, because tomorrow is a grand local festival - Winter Festival"

Time has roughly preserved the rustic colors and slow streets of this small town.

Leisure old people sit in the gazebo, and students after school pass by on their bicycles.

This scene Xiaoli is a little familiar and a little strange.

I saw it when I was a child, but I have a deep impression of this stock as I develop.

But the mother, who was watching the bowls and chopsticks behind her, slowed down.

Staring at the screen, a flash of reminiscence flashed in his eyes.

The scene that is unfamiliar to Xiaoli is deeply rooted in her bone marrow.

"In Xiashan, not far from Dahao, A Zhi's duck preserved shop is very busy, and the charcoal fire in the wooden barrel used to smoke the duck is always burning."

"Azhi's family has always maintained the traditional method of smoked duck, which is a unique secret recipe that Azhi inherited from his father."

The man in the picture separates the duck from the middle and hollows out the inside, and adds a sauce mixed with brown sugar, five-spice powder, vinegar, salt and other seasonings.

The reddish-brown sauce gave the pink-and-white duck a new look.

It covered up the smell of meat, and also changed Xiaoli's memory of duck taste.

“Hang the marinated duck neatly on the inner wall of the wooden barrel, bake it with charcoal fire for 40 minutes, and the sauce fully infiltrates the inside of the duck.”

"The fuel used to smoke the duck is bagasse. There is a little sugar in the sugarcane crumbs, which can make the duck skin sweet and also make the duck itself darker."

The changed duck is baked in a wooden barrel, and the reddish brown becomes the main color of the duck while the fat fades away.

The flesh becomes firmer visible to the naked eye, and one can imagine the feeling of being bitten between the teeth.

Then a handful of sugarcane crumbs were sprinkled on the charcoal fire, and the white smoke that burst out instantly enveloped all the ducks.

The pungent smoke gives off a sweet feeling for some reason.

"Sufficient sunshine and wet rainy seasons make Huaguo Lingnan the main sugarcane producing area. The sweetness of sucrose comes from the fructose and glucose in the molecule, which is brought about by sunlight photosynthesis"

"In the view of Ah Hong, who is from the sugar production area, temperature is the key to boiling sugar. The filtered soup needs to continue to heat up. With just his fingers, Ah Hong can accurately judge the temperature and heat of sugar."

Ahong's fingers on the picture clock quickly dipped in the bubbling syrup.

Use the touch of your fingers to judge whether you can proceed to the next step.

Such proficiency often takes decades.

Xiao Li was dumbfounded.

Is this still a human finger?
"The syrup is boiled just right. Pour it into a wide-mouth pot and rotate it gently, which can not only cool down, but also use centrifugal force to squeeze out the air bubbles in the syrup."

"It needs to be pulled repeatedly to turn the brown-red sugar into white, and when the temperature of the sugar is pulled repeatedly, the sugar onion will be made."

The reddish-brown syrup is hung on a special wooden handle and pulled repeatedly like noodles.

In such a tug, the brown-red syrup turned into a metallic white.

From a soft texture to a crunchy [crisp]

The prepared candied shallots were cut into palm-sized rectangles by Ah Hong.

Through the sunlight, each piece of candied shallot is cut like a honeycomb.

A ring of small holes around a large hole in the middle is constructed by such repeated superposition.

"There are 16 small holes neatly distributed around each piece of candied onion. Ahong's candied onion smells delicious and tastes even more crispy. We are busy, and the footsteps of the winter festival are coming."

"Ahong's wish is that his traditional skills can continue to bring prosperity to the family, while the young Azhi hopes to find a partner to expand the store."

"Although everyone's wishes are different, the sweet taste is the same, it is the taste of happiness, and it is also a good wish for the future"

Seeing this, Xiaoli put the dried mango in her mouth into her mouth.

Dried mango dipped in icing sugar looks extra sweet.

I don't know if it's because of the sweetness itself or the visual stimulation brought by watching "Bite of the Tongue".

Xiaoli gradually felt that this episode of "Bite of the Tongue" seemed different.

"Hua people are also very good at appreciating bitterness while tasting sweetness. The taste buds for human beings to feel bitterness are at the root of the tongue. Although they are hidden deep enough, they are extremely sensitive."

"Hua people are good at eating bitterness because there is a richer taste experience behind the bitterness. This taste is not in the ingredients, but in various condiments, such as tangerine peel."

Looking at the bitter gourd that appeared in the picture, Xiaoli frowned.

Subconsciously resisted.

But it was something at the end of the narration that caught her interest.

"In the orchard in October, the tea tangerines turn from green to yellow. The fragrant and mellow Xinhui tangerine peel comes from these plump fruits."

"The tea branch mandarin that has just been picked only takes the fresh peel, and the pulp is discarded. Choose a sunny and dry weather, and the peel will be turned out orange."

The orchard is full of green. The fruit growers pick the tangerines and carve them with a flower knife to take out the pulp while keeping the citrus peel intact.

On the wide concrete floor, the fruit growers turned the fruit skin outside to reveal the white inside, and then spread it evenly on the ground, waiting for the sun to make it qualitatively change.

The hundreds of meters long concrete floor is covered with white orange, like golden scales under the sunlight.

Seeing such a beautiful picture, Xiaoli wanted to take out her phone to take a picture.

But the speed of the camera cuts is the same as the passage of time.

You can't catch it at all.

"Chen peel is an ancient traditional Chinese medicine first, but this does not prevent chefs from using it for cooking, soup, and even desserts. In the south, tangerine peel can even determine the rise and fall of a restaurant"

The camera turned to Australia.

In this city where East and West are integrated, there is a small shop quietly standing on the side of the endlessly flowing street.

"The restaurant of Allen's family started from his great-grandfather's generation. For more than half a century, the business has rarely been deserted. The secret lies in the restaurant's signature dish - tangerine peel duck."

"The production process of tangerine peel duck is very complicated. After the duck is marinated with various seasonings for 10 hours, it is slightly fried in oil. The fried duck needs further seasoning. The tangerine peel determines the unique flavor of this dish."

"Add an appropriate amount of water to the plate, and return to the pot to steam for two hours. After a long period of high temperature, the tangerine peel has disappeared, but its aroma has completely penetrated into every cell of the duck meat."

The marinated and fried duck is brownish-red in color, which is different from the smoked duck of A Zhi's family because of its sweet taste.

The color of this different texture gives the impression of crispness.

Arrange the ducks in the pot.

Then put orange peel on each part.

The tangerine peel that has been sun-dried for a certain year is wrinkled and the color is not bright.

But after coming out of the steam oven, the tangerine peel disappeared.

The original crispy duck is now filled with a juice that is the same color as the duck.

The color of the duck meat is darker, as if it was marinated.

Just looking at it, you can imagine the soft taste of the crispy noodles.

The disappearing tangerine peel also allows people to smell the rich and sweet fragrance.

Xiao Li swallowed her saliva, and before her stomach could growl, she stuffed a piece of jerky into her mouth.

At the same time, I cursed in my heart that "Bite of Tongue" is really a devil.

You have already eaten, and you can feel the desire to eat.

"In the fragrance of tangerine peel, time seems to pass quickly. Today, Allen has a stable job and income. In his opinion, 50 years of work experience can be described as "hard work and sweetness""

""Bitterness comes with sweetness" is the Chinese people's dialectic of "bitterness" in terms of taste, and it is also a belief they are used to insisting on in adversity. They believe that the most fulfilling life is always full of mixed flavors."

Sweet first and then bitter, see life from food.

This is Xiaoli's feeling when she sees this place.

Sweet candied onions and bitter orange duck.

A Hong who is doing simple work and looking forward to a little satisfaction.

After all the hard work, Ah Hong finally came to the end.

Everyone caused a change in Xiaoli's mentality.

The momentary feeling of the tongue actually represents the epitome of life time.

"Whether it's sweet or bitter, what balances all these is "salt". The taste of salt comes from salt. In Chinese cuisine, the mission of salt is to bring out the inherent taste of the food itself."

"In the culinary dictionary of Huaguo, salt is the first of all flavors."

She has seen candied scallions and dried tangerine duck, but this time Xiao Li saw white salt.

"On days when it doesn't rain, Ah Liu always appears in the salt fields. Many families in the village make a living by drying salt for generations, and they still use the ancient method of drying salt."

"The salt field method of using seawater to dry salt can be traced back to the ancient Hua Kingdom more than 400 years ago, and the seawater boiled salt invented by the Chinese people can be traced back to more than 5000 years ago."

In the picture, mirror-like salt fields appear in the fields, which are magnificent.

It replaced Xiaoli's impression that the countryside is full of rice fields.

"Salt drying in seawater depends on sunlight and air. The water evaporates, the salinity is saturated, and the salt begins to crystallize. All this is calm and natural."

With the continuous alternation of the sun and the moon, the mirror that originally could reflect the color of the sky began to change.

White has become the main color, and the mirror surface, which occasionally makes waves when the wind blows, has also begun to become firm.

"Ah Liu produces large-grained salt, which is a must for people in eastern Guangdong, and it is also a must for making delicious food."

"[Baked] is a dialect of Guangdong, which means [roasted]. This cooking method can firmly lock the aroma of the food. The chicken wrapped in sandpaper is slowly baked in the hot sea salt."

"The loose structure of large grains of sea salt can fully absorb the moisture emitted by the chicken, which is the result of the action of temperature and salt"

The cooked chicken is caramelized, as if baked on an open fire.

But this kind of reaction without direct contact with the flame made Xiaoli feel amazing.

"Eating salt-baked chicken, there are two ways to tear it separately or cut it into pieces. The Hakka people believe that tearing by hand is the best way to hold the fiber of the chicken from being damaged."

"Just a pinch of sea salt can make the chicken firm and elastic, and at the same time, it can stimulate the rich and delicious taste hidden deep in the chicken to the extreme"

Salt-baked chicken does not have as much fat as roasted chicken, nor is it as soft as steamed chicken, but it magically balances the two flavors.

The salt-baked chicken under the light has a little bit of fat, and the chicken looks fluffy and soft.

【Sweet】【Bitter】【Salty】Three flavors

It represents all kinds of life, and Chinese people have already integrated their feelings about life into food.

In such a reunion day, the shots of "Bite of the Tongue" have also become full of youthful flavor.

Ok? !

Xiaoli suddenly understood something.

I have been busy for a year, and the days when I come back for the holidays are more like a time to recharge and rest.

And the sixth episode of "Bite of the Tongue" is a summary of the year.

Which flavor you feel more deeply depends on what you have experienced in a year.

Isn't the episode "Bite of the Tongue" about a year of bitterness and bitterness? !

Express life through food and experience through taste.

The ever-changing taste of food is also a year of experience.

Xiaoli slapped her thigh, and then she understood!

No wonder "Bite of Tongue" is reluctant to change the broadcast time.

People took pictures just for this time.

After all, when is there a time when the whole family can get together?

The philosophy of life is hidden in the square inches of the kitchen!
Xiaoli was amazed in her heart.

The director of "Bite of the Tongue" is really good at grasping this kind of thing!
"Indeed, the salt-baked chicken needs to be shredded by hand, so it looks more delicious."

At this moment, a voice suddenly appeared next to her ears, which startled Xiao Li, who was attracted by the salt-baked chicken.

Xiaoli looked at her mother who appeared beside her out of nowhere and asked.

"Mom, why are you here?"

"Not long after you released it, I've been standing here watching it."

Mom stared at the screen and said.

Xiao Li narrowed her eyes and looked at her mother.

"Don't you say, is there nothing interesting in the documentary?"

"I remember what I said wrong, but I don't remember when I study. No wonder my academic performance has not improved!"

Mom scolded.

Xiaoli:.
This is a common trick used by parents.

[Profound meaning: transfer any topic to study]

　I originally wanted to ask for a day off, but after thinking about it, I should post a chapter.

　　I got home very late and was very busy.

　　So there is no coding.

　　The two missing chapters will be added later. (Tao Zi kowtows to you)

　　Have a nice weekend~
　　
　
(End of this chapter)