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Chapter 265: Myriad Food Changes!

"Where does cooking start and where does it end."

"Different nations have their own different answers."

"When food is called dishes and delicacies."

"Between these two Chinese characters and their combinations."

"Experienced the shaping of countless novices."

"Exhibiting a variety of flavors."

"Knife skill and fire, five flavors are blended."

"It's not just the way Chinese people handle and cook food."

"It also contains their culinary aesthetics and philosophy of life."

The full magnetic narration sound is like the opening song of the cartoon that I loved the most when I was a child.

It can pull people into an intermediate dimension between God's perspective and the audience at once.

From the perspective of God, what Xiaoli saw was.

Different rich foods appear in front of the camera in turn.

From the audience's point of view, Xiaoli can be attracted by every kind of food.

Caused the growth of gluttonous worms in her stomach.

The picture in this episode is from the color of food.

To the essence of the ingredients.

Then to the color of the plate.

Both fully surface the theme of this episode.

That's the different variations of the dishes.

As the narration fades away.

The theme of this episode emerges.

【Dish changes myriads】

On Chongming Island next to Shanghai.

In a small farmyard.

An old man was holding hot tea and humming a little song.

The teacup was still steaming.

The breath of life is very full, and it seems very comfortable.

Then another woman walked in.

This picture can be changed.

"Old Dan, make some eggs for me later."

The dialect with a slight Wu accent interrupted the old man's movements.

The old man got up and checked the duck eggs brought by the woman.

Then he smiled and agreed.

Bring the duck eggs and come to the backyard to prepare for the mysterious process.

"Wrap duck eggs in yellow mud prepared with salt, lime, and edible alkali."

"The 60-year-old Shan is one of the few hand-made preserved egg masters on Chongming Island."

"This is a common method of pickling poultry eggs in Huaguo."

"They have a lot of similar names."

"Biandan, Songhuadan, etc."

"Metamorphosis is the goal of this pickling."

preserved egg!

Xiaoli was a little surprised.

Preserved eggs are really something that people who like them especially like.

People who hate are also very annoying.

Especially in foreign countries are called devil eggs.

But in China, it is an enduring delicacy.

under a microscopic lens.

The internal structure of the preserved egg is shown in front of the camera.

Bright yellow from the start.

Until the color of the duck eggs turns brown as a whole.

Eventually the surface begins to crystallize.

The time of 30 was concentrated in just a few changes.

"The inside of the egg is undergoing a process of protein decomposition and reorganization that is no less than the Big Bang."

"Coagulate, brown, crystallize."

"After 30 days, the physical structure and chemical properties of the eggs have undergone earth-shaking changes."

"Unusual color, smooth and sticky texture."

"The slightly pungent smell is a gourmet experience exclusively enjoyed by Chinese people."

In the picture, Lao Shan lifts up the vat of preserved preserved eggs.

Pick up a preserved egg covered in dirt.

Rinse it under the tap to wash off the outer layer of dirt.

With the sound of eggshells tapping on the table.

It indicates that a preserved preserved egg is about to appear.

"Preserved eggs, I don't like to eat them. The color is not good. I don't know why you love them so much."

At this time Xiaoli's husband.

Looking at the preserved egg in the picture, he couldn't help but mutter to Xiaoli.

Xiaoli is trying to defend her favorite food.

Suddenly, his eyes stared straight at the TV, motionless.

And Xiaoli's weird performance also attracted her husband to look at the TV.

On TV, a preserved egg that was different from their impression appeared on the screen.

Yellow preserved eggs like amber.

It has a crystal clear gel texture.

On the smooth and transparent surface, there are crystals like snowflakes.

Inside the coagulated egg liquid.

A golden goo can be seen.

And as the whole preserved egg was cut open.

Pale yellow between solid and liquid.

It flowed out slowly.

It flowed into the hearts of the two of them.

"This is a preserved egg?"

Xiaoli's husband said blankly.

The preserved eggs in his impression are all dark brown.

The pitch-black preserved eggs have a pungent smell and an unpleasant color.

This made Xiaoli's husband avoid this kind of food.

But the preserved eggs in front of me.

Like a well-crafted pastry.

It was quite different from the black preserved eggs in his impression.

Xiaoli has never seen this kind of preserved eggs.

shook his head.

"No, no, I used to eat dark brown ones too."

"This color, I think the taste should not be bad."

Xiaoli's husband moved his throat.

Moved a little thought.

At this moment, the screen changed.

Came to a field of amaranth.

"The love for food with special smell is far more than that in China."

"In midsummer, amaranth has grown taller than a person, a month ago."

"Its fresh and tender leaves are still the beauty of Ningbo people's private collection."

"As the temperature rises, the taste of the leaves is not as good as before."

"But Mrs. Fang specially kept some until the stalks became thick."

"Use it to make a food with a unique flavor."

Look at the plants in the picture that are taller than people.

A plant resembling a corn stalk.

Xiaoli and her husband were a little surprised.

This Nima is amaranth?

If they remember correctly.

Amaranth is the kind of vegetable that turns red when cooked.

This vegetable is basically the size of a palm.

When will there be such a giant amaranth?
Xiaoli seems to have opened the door to a new world today.

I saw a preserved egg with a glamorous filter.

I also saw amaranth with a height of 2 meters.

The screen changed.The silver-haired old lady Fang had already brought the amaranth root chopped by her wife to the lake.

Wash the chopped amaranth root with lake water.

Then sprinkle with salt as fine as snow.

Wait until all the amaranth roots are covered with salt grains.

Put it into the tile mane commonly used by farmers.

Seal the mouth of the jar tightly with leaves, and then wrap it tightly with a wet step.

Then put it in a cool place.

Such a familiar approach.

Xiaoli couldn't help but think of her grandma in her hometown in the countryside.

Elderly people always know various pickling methods.

Each is a young man who works outside the home.

One of childhood memories.

"During the dog days, Granny Fang is not worried about the spoilage of the amaranth stems."

"It's exactly what it wants, the special flavor that this corruption brings."

"For half a month, the smell came from under the cupboard."

"It indicates that the time to open the altar is coming."

The lens is fixed.

I kept staring at the old altar under the cupboard.

The figures coming and going represent the rising and setting of the sun.

As time goes by, what keeps accumulating is the unique flavor in the jar and the expectations of Xiaoli and her husband in front of the screen.

In the end, delicious fermentation comes out of the jar.

With a pair of chopsticks stretched into the open spy.

A slightly yellow amaranth stalk appeared in front of the screen.

There is no such bright color as before.

But it comes with an appetizing color.

Pickled amaranth stalks.

It has a very down-to-earth name.

Moldy amaranth stems!

Xiaoli and her husband stared at the screen.

Subconsciously swallowed dryly.

The screen turns.

A plate of sliced ​​old tofu appeared in the shot.

As pieces of old tofu are put into the altar.

A plate of yellow brine was also poured into the jar.

"The brine of moldy amaranth stems is the life of every Shaoxing person!"

"Fresh and white tofu, just overnight."

"Small and fresh, it will turn into a heavy taste."

"You just need to set up a frying pan, and people will naturally come to look for it."

"Smell and smell are clearly two antagonistic antonyms."

"Once it reaches the subtle critical point of strange smell and smell."

"The hard dimensional wall was instantly broken."

"It's mind blowing and addictive."

Marinated stinky tofu.

Pour one by one into the oil pan.

When it was picked up again.

The original white tofu turned into gold nuggets.

After one bite.

The soft and glutinous tofu juice gushes out.

Fills the entire mouth.

Seeing this scene, Xiaoli excitedly patted her husband next to her.

He pointed to the TV with one hand and said.

"It turns out that the delicious Shaoxing tofu we ate in Shaoxing was marinated with this amaranth stalk!"

"I just said that I can't make that taste when I come back home!"

"Oh! I've been wondering what this tofu is made of. It turns out it's amaranth stems!"

Xiao Li was pleasantly surprised to find that she turned out to be an invisible amaranth stalk lover.

The husband on the side rubbed the arm that hurt from Xiaoli's slap.

I was also a little surprised.

When I traveled to Shaoxing with Xiaoli before.

Shaoxing tofu.

Indeed, the two of them ate several times in a row.

Unexpectedly, this kind of tofu is actually pickled with amaranth stalks.

Thinking of this, Xiaoli's husband.

Unconsciously, I recalled the taste of tofu I ate before.

The feeling that came to my heart.

Let him lick his tongue.

And the surprise brought by "Bite of Tongue 2" is to make your surprise and appetite one after another.

With the narration, Xiaoli and her husband came to Northern Europe at this time.

"Stinking is not the exclusive property of Chinese people."

"In far northern Europe, you can also find notorious bosom friends."

"Xifu has lived in the south of Ruidian for decades."

"For the weekend, she's planning a get-together with her friends."

"A kind of food in the usual northern hometown."

"According to local custom, she must inform the local neighbors."

The white woman in the picture carefully typed a warning letter into the computer.

Then I printed it out and posted it at my door.

Such a cautious move made Xiaoli and her husband very curious.

What kind of food.

Neighbors also need to be notified with the wording of the warning letter.

Even the well-known stinky tofu is not treated like this in Huaguo.

But when Xiaoli and her husband read the contents of the warning letter.

Immediately understood.

"Warning, we'll be opening the cans of herring on Sunday afternoon."

Canned herring!

Xiaoli and her husband suddenly had goosebumps.

They still remember.

some time ago.

Various famous scenes of opening canned herring circulated on the Internet.

That scene was so bad that cats and dogs would vomit after smelling it.

Judging from the feedback from various online up masters who are very curious and try to die.

This stench is capable of causing uncontrollable stomach acid surges.

Xiaoli thought it was this kind of canned food.

It's just a joke.

I didn't expect someone to open it like this and taste it as a delicacy!

The screen changed to Xifu's home.

It was already full of relatives and friends who came to taste canned herring.

At this time, relatives and friends are holding spirits in their hands.

Singing songs and drinking wine with a smile on his face.

But when Xi Fu in the kitchen opened a can of herring.

The expressions of everyone at the dinner table suddenly became very exciting.

Frowning, hands covering mouth.

The look of wanting to escape.

Some people used clips to hold their noses in advance.

Keep yourself from smelling it.

Seeing such a scene, Xiaoli wanted to laugh very much.

"Here comes the famous canned herring."

"Friends and relatives who are still immersed in the excitement of spirits."

"Some of them suddenly changed color, and some were frightened."

"However, this is the taste of hometown that Xifu has always missed."

In the picture, everyone is struggling to swallow canned herring with pained faces.

Xiao Li was amused to see it.

It doesn't feel like eating.

like eating.
"I'm curious how this canned herring is made."

Xiaoli said cheerfully.

The husband on the side said very maliciously.

"It's not added in."

"Hahahaha, probably not."

When Xiao Li heard it, she couldn't help laughing.

Immediately afterwards, the picture told them how this canned herring was made.

"Ocean of the Baltic after freezing."

"Combined with plenty of fat spawner herring."

"Collected by Bordinia Bay."

"From April to June every year, in the small seaside town in the north of Ruidian."

"The herring factory is getting busy."

"The abundant herring resources are an important source of food and income for the Rudian people."

"Since the Middle Ages, for ease of transport and preservation."

"They pickled herring in salt and barrels."

"200 years ago, the invention of canning storage."

"It allows people to eat fermented herring all year round."

"Soaking in concentrated salt water for 24 hours forced the blood to ooze out."

"A bucket of herring blood is an indispensable recipe."

"Even a modern factory with a high degree of modernization."

"This dose of flavor-enhancing primer is still preserved."

The herring in the picture was caught by fishing boats.

It was immediately transported to the processing factory.

The selected herring is added with a lot of brine.

Then add a pain of blood.

These herrings are stored.

It was transported to a greenhouse specially used to preserve canned herring.

Seeing this, Xiaoli and her husband suddenly realized.

She sort of understood why canned herring was so unpalatable.

It is estimated that it is on the bucket of blood.

Such a bucket of blood also cut off Xiaoli's desire to try canned herring.

"At the turn of spring and summer, the temperature is maintained at 15 degrees."

"Anaerobes are having a silent carnival here."

"Eight weeks, waiting for the flavor to come."

Herrings are slowly fermenting in the greenhouse.

But the camera first took Xiaoli to another place.

"The same smell is similar, and the people of Ruidian prefer hot and thick."

"However, the people of Faguo are fond of subtle and long-lasting things."

"An inconspicuous small village on the mountain."

"Famous all over the world for a special cheese."

Among the rolling mountains in the picture.

A Nordic town is located in it.

Then a lady with short hair got out of the car.

"Ms Schaller runs the ancestral factory."

"For generations, the family has made their living producing this moldy cheese."

Look at the round snow-white cheese in the picture.

Covered with black and blue mildew spots.

Xiaoli and her husband were taken aback at the same time.

Moldy. Cheese?

Is moldy cheese still edible?
There is a question mark lingering in Xiaoli's heart.

The camera follows Schaller into the store.

Then stepping down the stairs step by step.

Came to a dimly lit second basement.

"Deep into a low limestone cave."

"Shaller's hard work is hidden here."

"Cheese flavor development requires the help of bacteria and microbes."

"Cultivating strains, each family has a different formula."

"This is the studio for rye bread."

"They are responsible for breeding Penicillium under strict temperature control."

Schaller came to the second basement floor.

Unlike what Xiaoli thought, the whole room was full of cheese.

Instead, it's all rye bread.

It turned out that it was used to grow mold.

Xiaoli suddenly realized.

Then Schaller continued downstairs.

It's like a magic house.

There are layers of secret rooms.

Come to the bottom.

Xiaoli saw the cheese that was placed all over the room.

A round piece of cheese, thick and creamy.

It is different from the cheese covered with green mold that Xiaoli saw in the previous screen.

The cheese here is all white.

No signs of mold at all.

Just when Xiaoli was puzzled.

Schaller under the camera took out a small drilling tool.

Drilled directly into the inside of the cheese.

Wait until the gadget is brought out again.

It is already covered with blue mold.

Xiaoli understood a little bit.

It turns out that these molds are hidden inside!

"The bottom floor of the cave is the ripening room."

"Schaller makes rounds multiple times a day."

"The inside of the cheese germ changes every day."

"Cyan mold spots appear, and ripe flavors are brewing."

White cheese, under the dim light.

Shows a thick texture.

Layers of cheese falling together have a gelatinous texture.

Between the thickness, there are some cyan embellishments.

Under the lens at this time, these molds that should have been avoided by Xiao Li.

At this time, it seems to have such a light taste when paired with cheese.

Cheese comes from sheep.

Snow white cheese with blue cheese.

It has a very nice name.

Blue cheese!

"Why are there so many ethnic groups on the Blue Star, all of whom have a stinking hobby?"

"Odor molecules of food, diffuse from the mouth to the back of the nasal cavity."

"The way the brain perceives this is completely different than when the nose smells it directly."

"Post olfactory combined with taste bud experience."

"A wonderful thing happened."

"This explains why it smells bad but tastes good."

"There may be complex and accidental reasons why early humans were exposed to spoiled food."

"But why did you take the initiative to create and control it later?"

"It's more about the obsession with flavor."

From preserved eggs to moldy amaranth stalks.

To Nordic canned herring and blue cheese.

All kinds of food with smelly marks were displayed in front of Xiaoli in turn.

Seeing Xiao Li was an eye-opener.

But it is even more exciting for those heavy taste lovers.

Such is the mystery of food.

This is also the different experience that "Bite of Tongue 2" brings to people.

(End of this chapter)