Reporter Liu Yuhan
Tonight (September 19) 7:35, the second season of the food and humanistic documentary "Aojiao's Hunan Cuisine" produced by Hunan Satellite TV will premiere on Hunan Satellite TV and Mango TV dual platforms, with four episodes broadcast every week. Let’s see how Hunanese people who are enthusiastic and brave and dare to be the first can evolve magic with their own skillful hands.
A square Hunan flavor, thousands of postures, and all kinds of homesickness. The diet of a place is the humanistic considerations of a place. Hunan cuisine witnesses the migration and extension of Hunan food culture traditions. Therefore, the second season of "Aojiao Xiang Cuisine" takes culture as a clue and food as a expression, and records the Hunanese who dare to be the first to exhaust their fortunes, adapt to local conditions, and cook endless delicacies with limited ingredients.
Eat according to the times and cook according to the place
Hunan has a diverse geographical environment, with mountains, plains, rivers, lakes... not only forming a poetic scroll, but also enriching the food ecology of "Aojiao's Hunan Cuisine" season 2, allowing Hunan people to explore various forms of Hunan flavor in frying, stir-frying, cooking and frying. The second season of "Aojiao's Hunan Cuisine" has 12 episodes, focusing on the Hunan dietary traditions that are eaten by time and cooked by place, as well as the wisdom of chefs in the city and countryside and the eating customs of Hunan for thousands of years... Each episode unlocks a gene of the taste of Hunan.
In the first episode of "Summer Hunan Wind", people from Taojiang, a small town in central Hunan, use a jar of sour and sour heads in early summer to stir up their appetite. A simple pastoral appetizer is a gift for the long summer of Taojiang people. On , the first meal in summer is a solemn ceremony - making a truly black cuisine.
collects the tender leaves of eighteen kinds of plants in the mountains, mash them and filter them out the juice. Soak the white glutinous rice and steam them. The rich pigmented substances are catalyzed by high temperature, dyeing the glutinous rice black. The smoked bacon oil penetrates into the glutinous rice that exudes herbal fragrance. This is the summer eclipse custom that only the Koongshan area has been preserved - eating black rice .
In the Dongting Lake Basin, "Little Summer Eels are like ginseng", and the eels in June have another fresh taste of the tip of the tongue. Stir in hot oil and stir-fry the ginger and garlic, add the eel fillets and stir-fry, and add chopped chili peppers after it is bubbled, and simmer in water at one time. perilla finally ends, and a pot of smooth and fresh seasonal delicacies are simmered in the pleasant aroma.
, and in Hunan, the long dog days , because "eating sheep on a daily basis" uses heat to make heat, I unexpectedly have a great wisdom of "doing the opposite way". National agricultural product geographical indication product Liuyang black goat , the best overlord among black goats. Liuyang people will stew with meaty front legs with seasonings, and use sweet potato flour as a base to cook the key dish of summer eating habits. The sheepskin is crispy and strong, and the powder skin is crystal clear and glutinous. Even if the appetite is depressed in summer, the appetite will be activated. I will forget the heat in my body while sweating profusely.
This is a summer story for Hunanese people, and there is a type of food that is neither that fresh nor absolutely rotten. "Between Fresh Rot" will tell you what Hunan's specialty fermented food looks like.
Polygonum multiflorum grass catalyzed into wine koji. In a comfortable anaerobic fermentation environment, wine koji transforms glutinous rice into a clear and sweet sweet wine. Liuyang, which can trace the history of more than two thousand years, still retains the tradition of hand-made fermented black beans and . Aspergillus oryzae slowly grows on black beans , and the umami flavor transformed by fermentation. The corruption and rebirth of a small black bean creates the unique sauce aroma of Liuyang fermented black beans.
The master who has made soy sauce for half a century guards more than 8,000 sauce jars in Xiangtan soy sauce garden. This soy sauce is popular throughout Hunan. Whether it is high-end restaurants or ordinary alleys, fermented foods with ordinary appearances form a rich background color in Hunan cuisine.
Watch Xiang Chuan’s wonderful cooking of strange flavors
Dare to be the first, it is a kind of wisdom full of hot and brave spirit. It is hidden in the Hunan world and is also given by Xiang Chuan in the Hunan cuisine with endless charm.
They are innovative.In "The Art of Chef", the master and son of Hunan cuisine carry the taste bud memories with the same famous dish "Maren Crispy Duck". The two chefs who are obsessed with food carvings are mutually affectionate and fulfill their mission of dressing up ordinary ingredients; Xiang Chu, who grew up drinking Xiangjiang River water, cannot forget the life in the fishing village, so he willfully create a dream by the Xiangjiang River and build a fishing village...
They are stubborn. In "Fireworks on the World", the farmer Yuan Dingming of Ningxiang has stood out with his optimism and wisdom, and Wang Dingfa, a grassroots entrepreneur in the border town of Longshan, never compromises when he lives, turning the former "stinky pond" into the famous Teppanyaki street today.
They are arrogant, not pretentious, but a domineering spirit that turns the impossible into possible. Such a clear and vivid microcosm is also the story of a character that can form such a vivid Hunan-style world.
This is "Aojiao's Hunan Cuisine", which uses beautiful food and scenery like a picture, and interprets the unique taste of life that belongs to Hunan in one drink and peck. Tonight at 7:35, Hunan Satellite TV and Mango TV "Aojiao's Hunan Cuisine" Hunan cuisine has gone through thousands of years and met the audience "Aojiao".
