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

Chapter 261 The Red Dust Rolls!

As the lights in the room dimmed.

The screen above the projector lights up.

Everyone turned their eyes to the screen.

The critical rating of the documentary "A Bite of Tongue 2" has officially started.

"The history of human beings has been accompanied by the evolution of cooking."

"Those foods that have left hurried footsteps in time may still remain in a corner of the world."

"From the unique use of fire to the appearance of utensils."

"From the fusion of regional tastes to the evolution of food fashion."

"In the world of mortals, Chinese people use food to perceive the world."

"You can also see the past in food."

The magnetic narration introduces the picture.

From the desert with the rising sun to a lake with blue waves.

From the river fish caught by fishermen to a piece of white and smooth tofu.

Every picture change in "Bite of Tongue 2" seems to follow the corresponding principle.

All kinds of food appeared in turn, making people dazzled.

The first thing to start is the oily and oily noodles.

As a spoonful of hot oil is poured, the ingredients on the flour make a sizzling sound.

Standing on the fire, grilled by charcoal fire, dripping and dripping barbecue meat.

Then to the rice served in a stone pot.

Seems to officially address the theme of the episode.

That is in the smoke and fire of people coming and going.

There is something that cannot be concealed.

Red Dust!

The screen begins.

In a dark night, Mars became the only light.

With the help of artificial wind, the spots of Mars are continuously enlarged.

Eventually many sparks come together to form fire.

The appearance of fire illuminates the surroundings.

Let everyone in the conference room see the situation clearly.

Next to a fat pig, covered with a lot of straw.

And the people around are constantly holding matches to light the firewood covering the pig's body.

In the end, the pig was completely covered by the fire.

Such a ceremony-like scene made several people in the conference room look curious.

Sacrifice?Or cooking?
If it is cooking why no utensils?
None of the pig carcasses were disposed of.

Even the internal organs in the body are not cleaned.

All kinds of unbelievable situations made everyone wait for an explanation.

"Fire, brings light and heat, not only acts on food, but also comforts people's hearts."

"So far, among some ethnic groups in the southwest of Huaguo, fire is still a totem worshiped."

"By the West Lake in Dali, a traditional cooking is going on."

"The locals kill the pigs without any treatment, and directly use thatch to singe the hair and burn the skin."

"For more than an hour, every part of the pig's body was burned five times."

"Golden and crispy on the outside, but not burnt is the sign of a successful roast pig."

Sure enough, it was cooking!

Everyone in the meeting room showed expressions of sudden realization.

In the picture, there was originally a snow-white and fat pig.

After an hour of firing, it has dried up quite a bit.

The flesh on his body tightened, and at the same time, the snow-white surface also became golden.

But what happened next left Nikaido stunned.

In the meantime, the roasted pig was carried to the dining table by several men.

The people around rushed forward.

Start tearing the pig's skin directly from the pig's body.

At this time, the pigskin has become dense and full.

It can be pulled off with a little tear.

The pigskin that was torn off was directly put into the mouths of the people around them and started to chew.

The fat that originally connected the skin seemed to have solidified slightly.

This makes the pigskin more springy.

The three people in the conference room who watched this way of eating were dumbfounded.

Especially Nikaido, which claims to be clean and hygienic, but it is not.

"This way of eating may seem a bit rough today."

"Then this traditional Bai nationality delicacy just allows us to vaguely see the imprint of human beings from raw food to cooked food."

"In Xingjiang, two thousand kilometers away, we can still see another sample of grilled food."

"However, it starts with the water."

The three of them hadn't recovered from the surprise they were given by eating the pork belt.

The camera turned and came to a piece of heaven and earth.

The sun shines on the green lake.

There are many trees.

These trees do not seem to need to be moistened by the soil.

Breaking through the water directly, the entire lake surface was split into neat rows.

The boatman who drives the boat has only one bamboo pole on the lake, leaving long ripples.

Such a scene full of oriental aesthetics appeared in a food documentary.

Instead, everyone's eyes were purified.

"Almost overnight, the Tarim River filled with water."

"Maimati went out in a canoe early in the morning."

"With the amount of water, there is also a delicacy that is about to disappear."

"In summer, a food awakens the memory deep in his genes."

Maimaiti, who is driving the canoe, stands on the canoe in an even and stable manner.

There was no trace of shaking in the body.

As the boat stopped, Maimaiti took out a trident from the canoe.

Maimaiti holding a trident.

Immediately turned into a fisherman with eagle eyes.

Hands up and down with buying and buying.

A fresh lake fish was caught by Maimaiti.

And on the shore, the grandson who saw this scene.

I clapped my hands happily.

Such a life-like scene made everyone in the conference room raise their mouths in unison.

"Bite of Tongue 2" has such magic power.

Combine life with food.

Allows people to have a deep sense of substitution.

Such a sense of substitution made even Nikaido, as a director, unable to avoid the vulgarity.

Maimaiti returned to the shore with the fish he caught.

Very deftly and skillfully peeled off the scales of the fish.

Then from the pine tree on the side, cut off fine branches and leaves.

After sharpening it, cross-fork it into the processed fish.

Fix the fish so that it is peeled horizontally.

The fish is then placed next to a roaring fire.

"Everything is ready, and the rest will be handled by the fire."

"This is a delicacy that has been passed down for thousands of years."

"This is how human cooking began."

"We cannot overestimate the contribution of fire to humankind."

"It doesn't just draw the line between raw and cooked."

"It also accelerated the evolution of the human physique, especially the brain."

Seeing this, Nikaido felt slightly depressed.

So far, the entire documentary has been very good in terms of processing and imagery.

As a food documentary, it is not simply about food.

Instead, the food is mixed with history and humanities.

While whetting your appetite, your mind is also wide open.

For such a documentary, it only got a C-level evaluation, which is indeed somewhat buried.

My own nephew met such a documentary as an opponent.

I'm afraid the situation will not be too optimistic.

Just when Nikaido was planning Xiao Jiujiu in his heart.

The screen changes.

A marinated chicken with a yellowish skin has been gutted.

Various fillings are then stuffed into the chicken body.

A piece of lard oil and lotus leaves, similar to a fishing net, wraps the whole chicken.

Then secure the chicken with twine.

Finally, it was sealed with mud, forming a dense space.

This is not enough, roll the whole oval mud ball on the ear of corn.

Put it on the fire to bake.

"Cooked food is easier to digest, and the protein digested by high temperature is also easier to be absorbed by the body."

"But the fire is difficult to control, and humans have tried various methods."

"There is still a kind of food in the Yangtze River Basin in Huaguo."

"After the three-yellow chicken is marinated, put in various fillings, and wrap the chicken body with lard oil and lotus leaves."

"Afterwards, the outer layer is covered with sealing mud and baked for four hours."

The unique production method is eye-opening.

Throw the whole mud heavily on the ground.

The soil cracked, and the first thing that appeared on the screen was a gurgling white mist.

In human perception, this is the aroma of food.

They obviously didn't smell it, but the three people in the conference room all had subconscious physiological reactions.

Nasal suction.

But what happened next was what made the three of them move their throats, and their mouths were crazily secreting saliva.

Inside the lotus leaves that have been peeled off layer by layer.

A chicken with firm meat appears in the picture.

Inside the pink and tender chicken, there is still a little yellowish meat between burnt and cooked.

This kind of color is the most crazy for gluttons.

Especially when the hands in the camera pull the chicken a little bit.

The chicken and bones were quickly separated.

"The barrier of mud makes the roasting more uniform."

"The chicken is crispy, oily and has the fragrance of lotus leaves."

The narration sounds like a countdown.

The three people in the conference room couldn't help but feel their stomachs churn.

The images full of appetite made them subconsciously ignore that this is a documentary investigation.

On the contrary, it is genuinely substituted into the perspective of the audience.

But Nikaido, as a director, has a wealth of experience after all.

On the contrary, it is the first to be able to escape from this sense of substitution.

pointed out the problem directly.

"This is a bit anticlimactic. I didn't explain it in the grilled fish before."

Before he finished speaking, the camera showed Xingjiang in the dark night again.

"Rob's grilled fish is closer to how humans just used fire."

"Under the action of the fire, the changes in the fish became more and more obvious."

"Reducing sugars and amino acids generate complex reactions at high temperatures."

"This change is known by scientists as the Maillard effect."

"To date humans have seen the color of grilled food."

"It will also increase the instinctive appetite."

Grilled fish with no extra seasoning.

Instead, let the fish fully contact with the fire.

The white fish meat is catalyzed by fire.

Become browned and crispy.

The slender fish bones have also been added a layer of filter.

Make the whole picture full of color and fragrance.

It also turned the meeting room into a restaurant.

Carl smiled and took out a bag of snacks out of nowhere.

Eat while watching.

Nikaido on the side was also a little hungry.

Seeing Carl eating, he couldn't help but want to eat some.

But because of face, I was embarrassed to speak.

Can only live deeply.

"Compared to grilled fish, the raw skin is not fully cooked."

"But after roasting with straw, the pork skin is crispy and has the flavor of pork."

As soon as the screen changed, it returned to Dali who was shredding pigskin that everyone in the conference room didn't understand at the beginning.

The torn pigskin makes people chew.

The pigskin under the blade is crystal clear.

"The custom of eating raw hides can be preserved to this day, and it is also related to the unique eating methods of the Bai people."

"Plum is an important source of sour taste for ancient ancestors."

"Simmered fermented plum vinegar with a natural fruity aroma."

"In China, it has a history of at least 2000 years."

"A variety of spices are added to make a dip that locals often eat."

Naturally grown plums, fermented into vinegar.

With a deep purple color.

When fruit vinegar and a variety of spices are mixed together.

The color starts to gradually turn yellow.

The black belly has faded away, and the characteristics of fusion have been magnified.

Such a unique bowl of dip.

It's like the finishing touch in a finishing touch.

When raw pigskin meets dipped in water.

It's like bread meets butter.

It's a natural fit.

It is also a collocation that makes the three people in the conference room change their views.

At first they couldn't understand, raw roasted pork skin.

How to swallow.

But when they looked at this bowl of dipping sauce with the wisdom of the Bai people.

I immediately understood that people in every place have their own food wisdom.

Especially Nikaido.

Suspense from the beginning.

To reveal step by step.

The whole film is getting better and better like reading a novel.

addictive.

"The sour taste of plum vinegar can suppress the fishy smell left by animal protein."

"The harmony of flavors brings out the charred aroma of roasted pork skin even more."

"The use of fire gave birth to the most primitive and greatest cooking method."

"And bring about thousands of changes in the flavor of food."

"Until one day, the container appeared."

"Human cooking opens a new page."

Grilled pork skin from Dali.

Then go to Rob Grilled Fish in Xingjiang.

And the eye-opening beggar chicken.

Three different foods represent three different ways of using fire.

Just like the process of history.

From fire to utensils.

"The earliest container made by humans with fire is called pottery."

"In Hainan, Huaguo, you can occasionally see this kind of pottery retort."

"Gathering water vapor and steaming grains are the tools used by the early Hua people to cook with steam."

"The Li nationality has maintained this primitive pottery making skill."

"Pottery in China has a history of more than 1 years."

"Now this production method has disappeared in most areas."

The three people in the meeting room are very familiar with pottery.

This is the earliest utensil used by human beings.

The red clay has its own characteristics, and it is also like the unique gift that the earth bestows on human beings.

The old lady of the Li nationality under the camera is making pottery by herself.

Every movement is very slow.

Meticulous and serious.

The production team of "A Bite of Tongue 2" is particularly scheming.

The pottery with a lot of history is made by an elderly grandma.

There seems to be a certain connection between the utensil and the producer.

Let the audience have a deeper resonance.

Especially when a couple of elderly grandmas cook food in handmade pottery.

It is more able to see the imprint of years and history.

The inheritance from generation to generation is passed on through craftsmanship.

"After the invention of pottery, water began to participate in cooking."

"It's as much a vehicle for flavor as fire is."

"Water opens up a new world of taste."

"Water without a fixed shape doesn't just affect cooking."

"It also determines the shape of the container."

"The Atlas Mountains, the edge of the Sahara."

"Abu, I need to go 6 kilometers away from home to get water."

Among the red and yellow barren mountains.

An old man was walking through the mountain path with a little donkey.

Take the bucket off the donkey and get the water.

After filling up the water, Abu started his journey back again.

"Compared to Hainan Island's abundant water resources, water is much more precious here."

"Taji pot, a cooking tool that catches water."

"The bottom is shallow, while the upper part is tall and conical."

"Steam gathers and condenses on the top of the lid and flows back into the pot."

"With just a little water, you can cook a pot of stew for everyone."

Different regions have different cuisines.

Food tailored to local conditions can often create many surprises.

This water-saving Taji pot is shaped like a hat.

But it's pottery.

The repeated use of water has not damaged the visual delicacy of this dish at all.

It also allowed the three people in the conference room to learn a little knowledge.

"Clay pottery is rarely used as cooking utensils in China."

"In Morocco, Taji pot has always existed in the lives of local people."

"And evolved new genres and rich shapes."

This cookware was born on the edge of the Sahara mountains.

It is also a frequent visitor on the dinner table in economically developed Morocco.

For the three people in the conference room.

They are no strangers to Morocco.

This is a place they often go to when they are on vacation occasionally.

I have seen this kind of cooking utensils in restaurants on the streets of Morocco before.

I never thought that this cooker was actually made in a water-scarce area.

A device made in a water-scarce area appeared in Morocco, which is rich in water resources.

Such a source made the three people in the meeting room couldn't help laughing.

"Clay casting, the most traditional casting method, continues today."

"Now his main use is to cast iron pots."

"At 1300 degrees, the iron in the liquid state has been quickly backlogged and cooled."

"It has beautiful curves."

"It seems ordinary, but because of its shape and proper heat conduction function."

"It has achieved the most unique cooking method of Chinese food."

From Morocco to Shandong Jiaozhou in China.

It only takes one lens to work.

Another utensil that is very familiar to Chinese people also appears in the picture.

This kind of thing is called a big iron pot.

It is a must-have in Huaguo kitchen.

"The flames of the prehistoric years are extinguished."

"The great changes of the times are calm."

"In the end, the projection of the traces is captured on the food."

"Turn it into our ordinary three meals a day."

"Everyone who savors carefully will be grateful."

"The aftertaste is endless."

The history of food changes is particularly long.

But what carried him were hurried figures.

Times change and crowds gather for dinner.

It always shows in the food.

The different evolutions of food represent the process of history.

In the world of mortals, appreciate the thousands of changes in food.

Among the thousands of changing foods, body odor is red.

So far, the third episode of "Food on the Bite of the Tongue 2. The Flavor of the World" is over here.

Interior lights come on.

And so the projection ended.

(End of this chapter)