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

Chapter 151 "Bite of the Tongue" Ending: Our Fields!
While Wang Lin was sighing, Zhu Youchang's documentary "Architecture" was also officially launched on Penguin Films.

As a famous documentary director in China, Zhu Youchang's popularity and works are obvious to all.

The last work "Field" helped him accumulate a lot of fans.

Among them is the social animal Zhang Ming.

After staying in the reinforced concrete city for a long time, I especially like the green vegetation and the fresh wilderness.

Zhu Youchang's "Field" is very in line with his aesthetics.

Let him, a person who doesn't like watching documentaries very much, be able to watch it and love it.

So after learning that Zhu Youchang has a new work, he has long been looking forward to the day of the premiere.

When I was in college, when I encountered something, I might go to the Internet to say a few words.

But when I get older, I don't care about the gossip on the Internet at all.

For him it was all about having something to look at.

What's the point of cursing and cursing online.

Have the ability to touch offline.

Sitting on the sofa.

While swiping the phone, he opened Penguin Video.

Finally, with the sound of the theme song, Zhu Youchang's "Architecture" officially started broadcasting.

Zhang Ming put down his phone and began to watch.

As time passed, Zhang Ming gradually recovered from the strong sense of anticipation before.

After the theme song finished playing, Zhang Ming let out a long breath.

I have to say that Zhu Youchang is still the famous director of the documentary.

"Architecture" is the same as "Field", both of which are the styles he likes to watch and open up his circle of friends.

Zhang Ming wants to share the documentary "Architecture" in the circle of friends.

But as soon as he opened it, Zhang Ming froze.

Classmate Wang: "Bite of the Tongue" is a god!
Colleague Sister Liu: Oh my god! The ending of "Bite of the Tongue" is so beautiful!

Teacher Zhang: "Bite of the Tongue" gives my students a topic for writing essays.

Ex-girlfriend: Looking for a man or something, it's better to watch "A Bite of the Tongue".

这 是
Zhang Ming was a little confused.

Why is it all in Amway's "Bite of the Tongue"?
Has anyone seen "Architecture"?I think it's a good shot.

After scrolling down for a long time, I finally saw a circle of friends related to "Architecture".

Ms. Hu of ktv: Compared with "Bite of Tongue", "Architecture" is very good-looking, don't shoot it next time.

Zhang Ming:.
Zhang Ming felt more and more strange in his heart, with this curious attitude.

He clicked on bli bli, and found the seventh episode of "The Kingdom of China on the Bite of the Tongue" on the homepage.

Click to play!

With the end of the theme song, the last episode of "A Bite of China" officially begins.

"Hua people say that relying on the mountains to eat the mountains, relying on the sea to eat the sea, this is not only a kind of adaptation to local conditions, but also a way to adapt to the nature of the Hua country. They carefully use every inch of land under their feet."

"The extraordinary wisdom of obtaining food is everywhere, from the fertile alluvial plains to the fertile rivers and lakes, from the cold and barren plateaus to the high-rise cities"

"Where there is green vitality, there is harmony between heaven and man"

Glittering seedlings in the morning light, fishermen picking up snails by the sea, open plains, and steep mountains.

The opening title, which is just a few tens of seconds, seems to show all the geographical features of Huaguo.

The more he looked at it, the more Zhang Ming felt a sense of pride as a Chinese.

Finally, in a wheat field that is moving with the wind, the title of this episode appears.

【Our fields】

Zhang Ming was taken aback.

Is it the same type as "Field"?
The camera starts with the creaking sound of the wooden stairs, which is the sound made when heavy objects step on it.

In the picture, two middle-aged women dressed in ethnic minority costumes walked up the stilted building with a basket on their backs.

Behind the pannier was a basket full of green leaves.

Zhang Ming was taken aback.

Leaves?What kind of leaf is this?
According to his inherent impression, the basket either contained rice or bacon, but he never thought it would contain leaves.

"Pan Yanshao and Huang Anrong are Zhuang people living in Guizhou Province. The Xiayao Village where they live is more than 300 kilometers away from the provincial capital Guiyang on a mountain road."

"The branches that have just been picked exude a fresh atmosphere, and the leaves that look very ordinary will play a magical role in the upcoming festival."

Two women are pictured chatting as they pluck green leaves from branches.

From the perspective of skilled movements, this is a very daily thing.

"People here have been eating glutinous rice as a staple food since ancient times. Nearly a hundred kinds of primitive glutinous rice are planted in the terraced fields of the mountains. The scattered villages are like isolated islands, hidden deep in the mountains."

"Pan Yanshao and the others pick the leaves of a kind of maple tree. The natural gifts contain rich possibilities, and the local people can always make good use of them."

Accompanied by the side, two women put maple leaves into a stone bowl similar to making rice cakes and began to beat them. The green juice also seeped out as the veins of the leaves were destroyed.

Seeing this, Zhang Ming became a little curious.

Are they going to use this kind of leaves for something?

food?Or bake some cakes?

"October is the season for glutinous rice, and Xiayao Village is carefully welcoming a festival specially set for rice, the New Rice Festival."

"In terms of taste, rice is often divided into two types: glutinous and non-glutinous. Those with particularly strong stickiness are collectively called glutinous rice. The rich amylopectin content makes it extremely sticky and tough after cooking."

The beaten rice can be stretched out to a length of nearly half a meter, and it looks very springy, like soaked satin, very shiny.

The men outside the house were pounding the rice, while Pan Yanshao and Huang Anrong inside the house were also busy.

The maple leaves, which had been beaten to pieces before, were placed in pots set on fire sugar.

The pot was filled with boiling water, and steam was rumbling out.

"With a little cooking, the leaves will dissolve into a yellow-green solution, which becomes a natural coloring agent for glutinous rice"

"Soaked glutinous rice turns black when steamed"

Seeing the reborn rice, Zhang Ming opened his eyes.

It turns out that the previous plants were used to dye rice!

When Zhang Ming was surprised, they used another plant to dye another part of the glutinous rice yellow, while keeping part of the white glutinous rice.

"Using plants to color food is an ancient wisdom. It not only satisfies the desire for color of a closed and hard-working nation, but also objectively guarantees the natural quality of food."

As soon as the screen turned, beautiful terraced fields appeared in front of Zhang Ming.

The irregular terraces are like oil paintings that appear in the painter's pen, revealing an unreal feeling everywhere.

The occasional white mist drifting by adds a touch of natural beauty.

Seeing Zhang Ming mesmerized, he already liked this kind of countryside very much.

"The terraced fields on the mountain are not suitable for mechanized harvesting. People still use the traditional harvesting knife, but there are other secrets hidden in this paddy field."

"The people here found that carp and ducks can be raised in the paddy fields at the same time. Fish and ducks can help the glutinous rice to eliminate pests, and their excrement can provide sufficient nutrients for the rice."

Among the golden rice plants, the calls of ducks and the ripples of carps are intertwined, forming a complementary scene.

Zhang Ming was taken aback by this natural aura rushing towards his face.

"The staple food of the New Rice Festival is ready. Pan Yanshao and Huang Anrong started to make the main dish - marinated fish. The local people believe that spicy food can help them get rid of dampness in the body. The unique taste of wood ginger and the acid fermented from kaempferen make the Zhuang people unique. "Fish in Sour Soup"

The marinated fish in the picture has firm flesh and bright color. Put a pot in the stove on the fire pit, put chopped green and red peppers, and add the secret wood ginger and kaempferia of the Zhuang people.

A pot of milky white sour soup is ready, the soup noodles are floating with peppers and black wood ginger seeds, sauerkraut and fish are looming.

You even wonder if the steam rising from the soup is not sour.

The tip of the tongue moved.

"Long Street Banquet, which embodies group collaboration and sharing, as an intangible cultural heritage, is attracting the attention of the world. The ethnic groups in the mountains have created delicious food in the barren mountains."

"This is due to their wisdom in facing the mountains"

Under the camera, every household puts their prepared ingredients on the street, and the small tables are connected in a straight line.

People in Xiayao Village sat on both sides, eating the prepared ingredients with laughter.

Pick up a ball of black or yellow glutinous rice in one hand, and pick up a piece of pickled fish with chopsticks, followed by a mouthful of sour soup.

There are happy smiles on everyone's face.

With the sunshine, the terraced fields in the distance look like a natural background painting, complementing each other.

Zhang Ming looked a little crazy.

He loves the fields, and he has never felt such a custom.

At this moment, there was a strong emotion in his heart.

Huaguo is so big, I want to visit it.
Before he could finish digesting this emotion, the sparkling sea surface appeared on the screen.

"Wang Defeng is a new diver, today is the first day of his career, and his job is to find a rare marine animal - sea cucumber"

The dark-faced middle-aged man wore a thick sweater under his diving suit. Although it was summer, the temperature in the sea was frighteningly low.

After putting on the diving suit, Wang Defeng dived into the sea water with a "whoosh".

"Zhangzi Island, an island less than 15 square kilometers in the northern part of the Yellow Sea, is rich because of the products in the sea area."

"Under the blue waves, there is a thriving group of survivors, who are regarded as treasures in the sea by the Chinese people. Sea cucumbers, abalones, and sea urchins occupy the majority of them."

"Pure water and active ocean currents have created their extraordinary qualities. This is a strange and novel world."

Under the waterproof lens, a magical ocean world unfolds in front of Zhang Ming, with abalones adsorbed on the rocks, sea cucumbers dormant in the sand, and unknown fish wandering beside Wang Defeng.

This feeling brought Zhang Ming back to the memory of watching the ocean movies played by Yang Ma when he was a child.

For him at a young age, the ocean opened up his imagination.

"The family of sea cucumbers has lived on the earth for [-] million years, but so far only Spanish and Chinese are good at cooking sea cucumbers, but what Wang Defeng catches is not the local aborigines"

"Hundreds of millions of artificially bred sea cucumber seedlings were released in this sea area three years ago, along with abalones, scallops and other sea treasures. Today, Zhangzi Island has become the largest in China and even in Asia. Ocean Ranch”

Fat sea cucumbers are crawling on the bottom of the sea, and countless boats are fishing against the rising sun on the sea.

Nuoda's sea is very lively.

This made Zhang Ming feel familiar.

I want to go and see.
"The representative of sea cucumber in Chinese food is sea cucumber with green onion in Shandong cuisine. The high-quality green onion produced in Shandong is the most important auxiliary ingredient of this dish."

"Protein-rich sea cucumbers become gelatinous after being stewed, soft and smooth, with a strong fragrance of green onions."

Cut the scallions the size of your thumb, under the stimulation of the cooking oil, they will make a greasy sound. When the scallions are fried until slightly yellow, pour in the prepared brine and add sea cucumbers one by one.

After being heated at a high temperature, the sea cucumber begins to change in the slurping of the soup.

The surface is covered with scallions and oil, which changes its original uncomfortable appearance and makes people want to try it.

Seeing this, Zhang Ming swallowed unconsciously.

Reaching out to touch it, I found that there were no snacks around.

Zhang Ming hurriedly got up and started looking for something to eat in the living room.

My stomach growled impatiently.

"Goo~"

"Goo~"

Originally, he planned to watch "Architecture", so Zhang Ming didn't prepare any snacks at all.

I clearly remember that there are leftover snacks in the house, but when it comes to critical moments, they are all hidden.

In the end, Zhang Ming gnawed on half of the apple and sat down in front of the screen again.

"Harvesting seafood in the vast waters is not an easy task. People on Zhangzi Island go to the sea to search for treasures, while people by the Taihu Lake are more willing to sit back and reap the rewards."

The picture comes to Taihu Lake, among the reeds, the boats not far away are looming.

Taihu Lake?

Mention the name.

Immediately, a food appeared in Zhang Ming's mind that made him almost salivate
"In China, crab has been used as food for 4000 people. The Chinese people who are well versed in cooking advocate a simple way of eating crab-steaming"

"This is the best way to eat crab instead of the original flavor. The delicacy promoted by the Chinese people as the freshest in the world is right in the shell"

The color of the hairy crabs out of the steamer turns red and yellow, and the shell on the surface is pried open, and the rich crab roe pours out.

It was golden in color and sticky in texture. Zhang Ming, who was watching it on the screen, licked his tongue, unconsciously recalling the taste of crab when he ate it.

"The origin of crab, people are using this ingredient to burst out more creativity. The Jingjiang crab roe soup dumpling that has been around for a hundred years is one of the classics"

Crab Roe Soup!

Zhang Ming was taken aback.

Just four words made the saliva in Zhang Ming's mouth and the glutton in his stomach ready to go.

"Complicated and exquisite ingredients, mainly crab roe and crab meat, follow the ancient system. There are as many as 32 folds in the soup bag. The heat of the steam integrates the essence of the ingredients into the soup."

"The dough covered with hot juice is as thin as paper and has amazing toughness."

The white soup dumpling, touch it once and bounce it three times, through the thin dough, you seem to be able to see the golden soup flowing under the dough.

Just make a hole, and the extremely fresh soup will immediately flow, filling the room, and it will also stir up the gluttons in your stomach.

The diners under the camera put their mouths close to the soup dumplings, and then the sound of "Sulu Sulu" sounded.

The taste of soup dumplings also flowed into the stomach.

Seeing this, the saliva in Zhang Ming's mouth has reached a critical point.

Looking at the half apple that he had eaten cleanly, Zhang Ming thought of a bgm.

dangerous dangerous dangerous dangerous
next moment.

The glutton in my stomach started to act.

"Goo~"

Zhang Ming started looking for something to eat in the living room again, and after searching for a while, Zhang Ming started to order takeaway.

I happened to see a shop selling crab roe dumplings in soup, so I bought a few cages first before talking.

While waiting for the takeaway, Zhang Ming tried to distract himself from his hunger by shaking his legs constantly.

Eyes fixed on the screen, watching the next picture change.

Xinghua's dragon-flavored taro is full of milky fragrance, and it is a home-cooked dish in every household in Xinghua when it is fried together with braised pork.
Tibetan tsampa, paired with highland barley powder and butter tea, the taste complements each other and is full of exotic flavor
Foods from different regions and different nationalities appear in the picture in turn.

During the progress of these stories, Zhang Ming's takeaway also arrived.

Eating crab roe soup dumplings and watching "Bite of Tongue" Zhang Ming felt sincerely satisfied.

Amidst such satisfaction, "The Kingdom of China on the Bite of the Tongue" also ushered in the end.

"In different regions, Chinese people use their own wisdom to cleverly obtain delicious food from nature, all of which come from their admiration for heaven and attachment to the land"

"A writer described the simple outlook on life of the Chinese people in this way. Whether they bury their heads in farming or bow their heads to eat, they will never forget to look up at the sky"

"A Bite of China" ends here!
The plain voice of the narration brought out Zhang Ming's inner strong emotions.

Zhang Ming stared blankly at the screen, he didn't even have time to swallow the crab roe soup dumpling in his mouth.

There are countless words in my heart that I want to express, and thousands of emotions in my heart want to be stretched.

He is proud of being a native of China, and he is proud of seeing the great rivers and mountains of the motherland.

Hualiu is the top!

Emotions eventually turned into a heartfelt sentence.

Huaguo is so big, I really want to see it. And a word.

What fairy documentary did I miss before!

　The tip of the tongue ends here~ Sahua
　　Today my mother called me and I just found out that today is my birthday.

　　When a person is in a strange city, he always forgets his birthday.

　　Even if it's my birthday, I can't escape working part-time when I go to work. Maybe I'll go back to add something to myself at night. (One has to eat well too!)
　　On your birthday, I will give you the tip of your tongue, I hope you will like it~
　　Thank you: Miss "烧言" for the tip of 1500 points, what blessings do you want to give you?Since it is my birthday, I will give you my birthday wish. I wish you a happy day and a smooth career!

　　At the same time, I also wish everyone to be happy every day, to be successful in both studies and careers, and the point is to eat well alone!

　　
　
(End of this chapter)