A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 789 Jiayu Lotus Root
Xiao Lu was not bragging. His driving skills were really good. It only took 35 minutes to send Li Yi and Liu Yifei to the airport.

After quickly checking in, Li Yi and Liu Yifei were on the plane heading to Jiangcheng half an hour later.

However, even though Li Yi and Liu Yifei were so cautious, when they left Jiangcheng Airport, they were almost blocked by photography agents and errands who came after hearing the news.

Those relatively big-name reporters have connections with various airlines and can find flight information related to artists.

So as soon as Li Yi and Liu Yifei boarded the plane, the reporters outside the hotel had already received the news.

However, it is definitely unrealistic to arrive in Jiangcheng before Li Yi and Liu Yifei.

So they contacted local photography agents and errands, and paid people to go to the airport to guard them, hoping to take photos of Li Yi and Liu Yifei.

Fortunately, both Li Yi and Liu Yifei put on some disguises and walked away one behind the other. Finally, they successfully escaped the encirclement of the shooting agents, left the airport, and met up with Zeng Shun.

During the two days when Li Yi and Liu Yifei were troubled by their love affair, Zeng Shun quickly pulled together a team and arrived in Jiangcheng.

According to the shooting plan, the opening content will be shot using the four seasons of spring, summer, autumn and winter as the timeline.

But since October has passed and autumn is about to begin, spring and summer content cannot be filmed, so we can only start filming in autumn.

For the autumn content, Li Yi placed it in Hubei Province.

Therefore, after Zeng Shun organized the film crew, he directly led the team to Hubei Province.

"The conditions are simple, please work hard! Haha!"

Zeng Shun, accompanied by a young assistant director, enthusiastically helped Li Yi and the others put their luggage into the trunk of a van and led them into the car.

After squeezing into the van with Liu Yifei, Li Yi looked at the messy photographic equipment and accessories piled at the back of the van. After Zeng Shun got in the van, he smiled and said, "Director Zeng, save money and save money. Don't feel too sorry for yourself." .”

"No grievance, we are filming a documentary and we have to go to the mountains and countryside. It is useless to need such a good car."

Zeng Shun put on his seat belt with a smile and patted the steering wheel: "You may not think this car is ugly, but it is absolutely solid and durable. Otherwise, how can we call it a magic car?
It can go to a lot of places that cars can't go, and it can pull things that other cars can't pull. Moreover, the car is light. If the car gets stuck, just ask a few people to push it out.

Our crew went out to shoot something, and we didn’t like other cars!It has to be this Wuling bun, it’s so easy to use! "

"That's good."

Li Yi smiled, then took out the bun he brought from the plane and handed it to Liu Yifei.

"I'm not hungry, you eat!"

Liu Yifei shook her head and didn't answer.

Hearing her words, Zeng Shun quickly asked: "Should we eat some in Jiangcheng, or should we eat when we get to Jiayu?"

After hearing Liu Yifei say she wasn't hungry, Li Yi said, "Let's eat when we get to Jiayu! It's not that far anyway."

"Okay, we just arrived at the place where we live. Let's put down our things first and then go get some props."

Zeng Shun made a joke and saw the assistant director getting into the car, so he started the car and drove out of the airport.

The car drove onto the elevated highway and gradually entered the city.

Liu Yifei looked out the window, pointed outside, and introduced to Li Yi: "That's the Garden Expo over there, and that's the museum over there. My dad often took me there when I was a kid."

This is her hometown, where she grew up. Li Yi put the first stop of filming here for this reason.

Li Yi looked at her looking out the window and asked with a smile, "Do you want to go home and have a look?"

"No, let's get down to business first!"

Liu Yifei turned back and smiled at him: "When you're done, I'll take you to my grandparents' house. My grandma cooks delicious food."

As she said that, she paused and then added: "My dad should have returned from vacation by then, and he also said he wanted to meet you."

"Okay." Li Yi smiled and nodded.

Liu Yifei's parents divorced when she was in junior high school. She lived with Liu Xiaoli, but she would go back to her father's place to visit the elderly during holidays.

Liu Xiaoli supports them being together, but her father has not met Li Yi yet.

Therefore, Li Yi would have to break through this level sooner or later.

The car did not enter the city center, but passed through the outskirts of the city from the elevated road and entered the Jiayu County area.

The four seasons content in the first issue shows how the Chinese nation has obtained food throughout the year since ancient times.

In spring, everything recovers.

People will go into the mountains to collect mushrooms and bamboo shoots and enjoy the gifts from nature.

In summer, the climate is hot and food is prone to spoilage.

People will pickle food with salt in advance, make ham and bacon, and use their wisdom to provide themselves with longer-term and sufficient nutrition.

In autumn, the water level of lakes adjacent to the Yangtze River Basin decreases.

This natural law allows people to get close to the world at the bottom of the lake, collect lotus roots, and enrich the dining table.

In winter, dry air and extremely low temperatures caused Chagan Lake to freeze early. Fishermen dug holes in the ice and used ancient net fishing methods so that people could taste plump fish even in the cold winter.

But these are only part of the food culture of countless Chinese people on the land of China.

Throughout the year, from south to north, from east to west, people in each region have different eating habits.

It is impossible to show them all in the documentary. We can only select some typical representatives to film.

October is the beginning of autumn, and the photography content in autumn is mainly about lotus roots.

Lotus root is a traditional food of the Chinese nation and an important rhizome aquatic vegetable with a cultivation history of more than 2000 years.

It is not only a life-saving food to satisfy hunger in times of famine, but also a top dish for entertaining distinguished guests.

There are many idioms related to lotus root, such as "the couple is made in heaven, the lotus root is broken and the silk is tied, the seven orifices are exquisite," etc., which are enough to reflect its important position in Chinese traditional culture.

As early as the Western Han Dynasty, lotus root has been recorded as a vegetable on the Chinese people's dining tables.

The "Qi Min Yao Shu" of the Northern Wei Dynasty also recorded detailed planting methods of lotus roots, which also showed that systematic cultivation of lotus roots had also begun in the middle and lower reaches of the Yellow River at that time.

There are many places in China that are rich in lotus roots. For example, Suzhou lotus roots produced in Huangtiandang in the southeast corner of Suzhou are known as "snow lotus roots" and were listed as tributes as early as the Tang Dynasty.

When eaten raw, the tender lotus roots of this "snow lotus root" are juicy and sweet, comparable to Yali.

The lotus root produced in West Lake in Hangzhou is euphemistically called "Xi Shi's arm" because it is as white and tender as a girl's arm.

The lotus root produced in Xizhu Township, Hanshou County, Hunan Province is also as white as jade, as strong as an arm, and as sweet as honey, and is famous far and wide.

The floral lotus root produced in the suburbs of Jinling has a goose-yellow head like translucent amber. The lotus root body is extremely tender and crisp, with plenty of juice. It is also of excellent quality.

But the best places to produce lotus roots are those produced in the Honghu and Jiayu areas of Hubei Province.

Honghu and Jiayu areas are close to the Yangtze River, and the lotus roots they produce are full of flavor and are known as the "treasures in the water."

There is also a local song, "The fish from the Yangtze River, the lotus root from Honghu Lake, the emperor will not want to leave after eating it." The juxtaposition of Honghu lotus root and Yangtze River fish is enough to show the local people's love for Honghu lotus root.

But now Honghu Lake has been planned as a scenic spot, making it more difficult to shoot.

Therefore, Zeng Shun chose the shooting location in the Jiayu area downstream.

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(End of this chapter)