the third season of the documentary series the pride of hunan cuisine has been rebroadcasted on cctv-2 starting from february 4. the third season, themed around a "global vision," documents 36 stories of hunan people and their cuisine in more than 20 provinces in china and over ten countries and regions, including the united states, japan, and spain. the documentary showcases the cultural charm of hunan cuisine and its new prospects for international development.
the third season takes the belt and road initiative as its backdrop and documents the vigorous development of hunan cuisine in nearly 200 countries around the world. through vivid stories, the program reveals how specialists in hunan cuisine embrace international cooking concepts with an open attitude, steering hunan cuisine towards a future of "trendiness" and "healthiness." as an important carrier of chinese dietary culture, hunan cuisine is building a bridge for cultural exchanges between china and the rest of the world with its pioneering spirit.
these stories are vivid embodiments of the inclusiveness of hunan cuisine, injecting new vitality into the sustainable development of the industry. the program also delves into the stories behind dozens of intangible cultural heritage (ich) delicacies, such as liuyang fermented soya beans, jinggang sweet wine, changsha stinky tofu, and tang you baba (deep-fried glutinous sweet rice dumplings). additionally, the documentary explores the stories of century-old brands like the yuloudong and huogongdian restaurants, presenting the historical heritage and innovative vitality of hunan cuisine to the rest of the world.
