#品味中國&doc tasty#中國美食#美食#料理#紀錄片#chinesefood#民族風味#烹飪#下飯江湖#documentary #面面大觀
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【簡介】
以絲綢之路的自然風光和風土人情為背景，沿絲路古道選取了西安、合陽、烏魯木齊、吐魯番、河西走廊、寧夏回族自治區等區域內典型的生活場景與人物故事，經過大量的紀實性影像拍攝、多層次的敘事表達，真實記錄了絲路沿線豐富的麵食文化及所體現的傳統精神和鄉土情懷， 在充分挖掘絲綢之路上人與麵食的不解情緣中探尋文化的交流與融合。
Based on the natural scenery and customs of the Silk Road, typical life scenes and character stories in Xi’an, Heyang, Urumqi, Turpan, Hexi Corridor, Ningxia Hui Autonomous Region and other regions were selected along the ancient Silk Road. The video shooting and multi-layered narrative expression truly record the rich pasta culture along the Silk Road and the traditional spirit and local feelings embodied in it, and explore the exchange and integration of cultures by fully exploring the incomprehensible relationship between people and pasta along the Silk Road.
At this stop , I will come to the land of Gannan in the corner of Qinghai-Tibet. This was once the ancient Silk Road connecting the Central Plains and the Western Regions. The unique natural environment breeds rich and delicious food. Welcome to our beautiful Zagana. I will go deep into this place.
Taste the purest Tibetan food in a secret place and discover the silver jewelry tradition hidden behind it. Participate in the historic Langshan activity with local villagers. The alcohol content is 37 degrees and more than 30 degrees. I said wow, my God , and offer them the unique Langshan. Delicious,
Wow, this must be delicious. Gannan is located in the transition zone between the Qinghai-Tibet Plateau and the Loess Plateau. During the Western Jin Dynasty , the southern foothills of Silk Road were once again opened up, and this station was envisioned for exchanges and exchanges between people of all ethnic groups.
I came to Diebu County in Gannan Prefecture, which is extremely vast and beautiful. The forest scenery and the colorful ethnic customs are of course what attracts me the most is the taste feast deep in the secret place. Not long ago, I received a message from a netizen.
He invited me to his hometown Diebu County and told me that there would be ingredients and ingredients that I had never expected. It’s really delicious. As soon as I saw the beautiful scenery here, I knew that I was here to govern the local government. The highest altitude here is nearly 5 kilometers.
Before I knew it, I was a little out of breath . Hey, Xiaoyang, is that so? Oh, hello, rice . Welcome to our beautiful Gardana. What is this ? This is the Hada pair we dedicated to our distinguished guests. It feels good. Thank you very much . Oh,
I just wanted to say that your Diebu County is so beautiful. The weather is also special today. Okay , let’s go to the creek for a picnic later. Today’s plan is to have a picnic. Yes , I made an appointment with some friends. Yes, where are they? This is coming soon.
We need to prepare some ingredients for the picnic. We are in a nature with such rich natural resources. You definitely don’t need to go to the supermarket, right? Why haven’t you found it yet? What does it look like? And what we are looking for is a very precious ingredient, morel rice
. This is what we found . In the West, this kind of fungus is very rare. Plus, It has a unique flavor and is very expensive. It ’s very expensive to take out abroad. The more I look for it, the more I like it. I never imagined that in this place, you
Can pick such fresh morels by just walking a few steps on the mountain . This is quite fun. Hahaha , that’s enough. That’s enough. Let’s go for a picnic. Let’s go. My appetite has started to whet my appetite under such beautiful scenery. It’s so beautiful here . Fortunately,
We will meet up with our picnic friends soon. Hello, rice. Well, you are Xiao Yang’s friends, right? You have worked so hard. The environment of enjoying delicious food is the final test to achieve a perfect dish. At this moment , the mountain stream is wafting with smoke
, no matter what you eat, it is a feast. How is it, especially delicious and tender? It’s very, very tender. You are so happy. There is barbecue and soup. You can have a picnic like this every day. In a few days, there will be a
Larger event like this in Langshan with many people participating. It is so big that 20 or 30 people can have a picnic like this together. This delicious meal is the best meeting gift that Xiao Yang gave me. I must seize the opportunity to repay everyone.
It’s great. Can I go over and experience it? Yes, yes. You are good at cooking. Can you cook some dishes for us when the time comes? It’s a must. The ingredients you have here are so good. I really want to show off my skills and use these ingredients to cook.
In order to perform well in front of my Tibetan friends, I must understand the local characteristics well to make creative and delicious dishes. I heard Xiao Yang talk about Tibetan Bao. I was quite surprised at the time . I didn’t expect that Tibetans also eat steamed buns. I
Didn’t know if it would be different. However, it is very strenuous to walk here at an altitude of more than 3,000 meters. I hope it is still the first stop for minced meat. Xiao Yang recommended that I visit Dolma, who makes Tibetan buns. Good at wrapping. Hey, Dolma, right? Yes , hello. Are
You rice? Yes, yes. What are you doing ? This is frying highland barley. Is this the legendary highland barley? This is not highland barley . This is the one used to fry highland barley. Shashi , oh , sand , why do you need to blanch the sand?
Wait until it is hot before you put in the highland barley and stir-fry it. Come and help you . Oh, you see, it’s all blurry . Oh, I’m sorry. I ’m really sorry. Since I’ve been a waste of help, how should I make up for it?
Otherwise, go and help. Dolma, soak your legs and work. You hide it. You give it to me. I’ll go to the water mill. Then when you come back in the afternoon, you can learn how to hide the bag. OK , I can teach you . OK , hello,
Hello. I’m here for ink painting. How to use it? Just Once the gate is opened, you can use it. I will take you over there. Whatever you bring, you can use it. Come over here and I will teach you. Okay, open this one one by one. You go over there and block this
And the water will flow. Look , this is it. I just turned the water and it turned. It turned very fast. It was a return to the basics. It was really a Tibetan friend’s food secret book. I was really surprised to see such a traditional food tool.
It also has a particularly fragrant smell, which is a bit like barley. This tastes right, yes, it’s very fragrant. I want to know what’s the difference between Shuimo and Yongjiji? The one made by Shuimo is fragrant and delicious. What is tsampa? Tsampa is made from butter and milk tea. It
Sounds like this. It tastes so good that you can’t miss it. Ghee is good . What kind of milk is this? Yak milk, yak milk, yak milk, butter and highland barley flour are just the authentic Tibetan delicacies I’m looking forward to. Yes, then how do you make it? Yes, pinch you. Teach me
This. This is a staple food that Tibetan friends must eat every day. I have an idea for a creative dish . It’s delicious. The taste of the highland barley noodles is just right . I can’t let you go. I have to go back and peel the Tibetan buns.
Have you polished the highland barley? Okay , can you peel the Tibetan bun? Okay, great, okay. I also ate tsampa, right? Yes, it’s very delicious . You’re kneading the dough, right ? I’m kneading the noodles. You’re chopping the meat . The meat choppers here are all boys. Can you chop the meat ?
Give me the task . What kind of meat is this? Yak meat. Yak meat. Meat, yak meat is slightly fishier than beef. You can use this pig lard to remove the fishy smell. I also learned a trick to use lard to remove the fishy smell. Xuema pig lard, yak meat and air-dried lard
Are right. Add some water. Add some water. Why do you need to add water? After it is cooked, you have to take a mouthful and then take a mouthful before you can eat it. It ’s soup dumplings. Yes, soup dumplings are similar to soup dumplings. Wow, this must be very fragrant
. That’s it. Oh, hands, come up a little. You see, this round is a bit long, right ? Well, go up. I can’t wait to try the sauce buns I made. Take a bite first. Take a bite. Wow. Suck that water . Hmm. How about sucking it
? Wow, the taste is really unique. Ah, is there any reason for what kind of pig you are talking about ? Jue Ma Pig. Jue Ma Pig is eating a plant called Jue Ma. So it is called Jue Ma. Pig is right. This Jue Ma
Is called ginseng fruit in our local area. God help me. I got another food clue. Let’s go there and check it out. My next step is to go there and find out what this Jue Ma Pig is called . Most of the people in the village are religious. Do you know which faith
? I really don’t know. This is supposed to be on the mountain. Then there’s the pig herding, the wildebeest pig . Oh, that one is on this mountain. It’s on the mountain. Wow, and okay. I’m going up the mountain. That ‘s over there. That mountain? It
Feels like it’s a long road to find this wildebeest spider. I hope I didn’t go the wrong way. This mountain is not easy to climb. Are you Master Yang? Master, oh, I finally found this road. It’s not easy to walk. I heard that you raise free-range pony pigs here, right? Yes ,
I didn’t see where the pigs are. The pigs are down there. Can I go and see them? I’ll take you to see them. It turns out that Jue Ma pigs are China’s most original and unique piglet has lived on the plateau for thousands of years
And loves to eat precious medicinal materials such as Juema. It’s very small. Hey, look at me, it’s going to soak in it . It’s just because it’s afraid of me, a foreigner. I’m afraid of outsiders, outsiders. What is this horse ? It has flowers and yellow flowers. This
Is it . He is a flower, right? Yes, there are flowers, roots , and roots . People can eat people, and they can eat them . Let me try it. It’s crispy, tender , slightly bitter, and slightly sweet. No wonder the piglets love to eat it. It’s so amazing
That they are called Curly Horse Pigs. It’s so delicious to see them eating so much. I feel like it’s a kind of torture. Hey, Master. Can we eat now? I’m a little hungry after a day of hiking. I’ll take you to eat something delicious. The scenery here is particularly suitable for my favorite
Outdoor barbecue. Master Yang specially brought the taste of Jue Ma pork chops that have been dried for 4 months. It’s definitely a must-have. I found that the lard from Jue Ma pig is very fragrant. After it was dried , I used it in the bag. I
Dug it out and the flowers smelled fragrant. Hey, what does it smell like now? How about it after being dried for 4 months ? Isn’t it delicious? It’s all- natural. You’re absolutely right. It’s natural. It’s delicious. Just add a little chili pepper and Sichuan peppercorns for seasoning. Look at the majestic and
Lush surroundings . It’s so comfortable and comfortable. You don’t need to put anything else, etc. There is something that attracted me. Eyeballs, highland barley wine , highland barley wine, highland barley wine , ah, try it, and this, why is it like this here? That is filtering, filtering, filtering , oh smart,
You see this is filtering , so that this highland barley will not go in, right? Come on, let me try it. What’s the alcohol content? It’s over 30 degrees. It’s over 30 degrees. I said, if I don’t eat, I’ll get drunk. Hey, try this pure natural taste . How do you like
It? It tastes sweet . It’s delicious. It’s particularly delicious. Maybe it’s because I drank wine , maybe because I was too happy. Anyway, I just wanted to cook for Master Yang to taste. I brought Himalayan salt blocks. I want to use this silver block. Fry the meat first and see how it tastes
. Sprinkle it on top for you. Yes, you only need to add some spices and olive oil to bring out the deliciousness of the meat. Is it made of salt? Yes, it is made of salt. You can try it. It is indeed salt . It is indeed salt.
Haha, if you fry it like this, he will naturally be affected by the salt. The taste is very fragrant . If you want to enter other people’s inner world, you must first learn to read expressions and then look at Master Yang. I believe I did not disappoint him,
But I will prepare a feast next. Master Yang gave me a piece of meat and I decided. I must use it to make creative dishes when I am in Langshan. Today is my last day at Kale. I want to prepare a table of fusion dishes full of Tibetan flavor and rice-based cooking techniques.
I have found a lot of good ones here. Ingredients Now it’s time for me to make creative dishes. The first dish is a Tibetan bun with meat stuffing made of Jue Ma pig and morel mushrooms. The secret broth is infused with the flavor that the locals are most familiar with.
Put the dried morels in and the Jue Ma pig’s fried pork will turn into pulled pork in a moment. Now prepare the second dish. First cut the pistachios. This dessert is definitely a combination of Chinese and Western . My friends didn’t expect the inspiration for this dessert. For tsampa
, I want to make chocolate tsampa balls. What’s the concept? I’ll order candied dates . They taste sweet but not greasy. They’re the icing on the cake . I’ll add a natural sweetness and use raisins and pistachios instead of tsampa. I ’ll use honey instead of ghee.
38 is sure. Indispensable, put the highland barley noodles in, add some authentic Tibetan characteristics, and finally add chocolate. I hope this dessert can conquer everyone’s taste buds. It must be delicious. Knead the highland barley dough into small balls and coat the surface with coconut powder. My mouth is already watering. I
Am so happy to live in Gannan. I cherish fresh ingredients so much . I have dried mutton rings soaked in milk. The smell of milk is so fragrant and my mouth is watering . I really want to have it in every dish in the future
, even in every step of cooking. They all have onions and garlic. What do you use to stir-fry them ? Just use Jue Ma lard and add a little pig soup. For the final finishing touch, grind the dried morels into powder and sprinkle it on the pasta.
Well , after the sauce is ready, start making the noodles. It seems that I have to Speed up, everyone is here . Hello, it’s ready soon. The dough is rolled out and ready to be cooked. Hurry up and make my Tibetan buns. You see the cooked meat is ready. You can shred it.
This dish is a little troublesome to prepare , but I believe it. Everything is worth it . Rice, oh, Dolma, it’s just right. I’m steaming this. Look at what kind of filling it is. Haha, I didn’t tell you. This has to wait until you eat it. Fortunately, I have a friend to help.
One of the most reliable friends saw the appearance of this. It’s time to start the meal. Come on , come on , you are eating tsampa, right ? There are different flavors here too, hahaha. Let’s share it and try different flavors. For a chef, sharing delicious food is always the most important
No matter where in the food street. There is nothing more gratifying than seeing the satisfied smiles of diners. Cheers , hahaha. It’s pasta ’s turn. It ’s a great honor for me to exchange recipes while eating. Hahaha, yes, you can all make it at home
, because I use all the ingredients. It is your local ingredients. You can also try making it. I see that he has been eating this noodle. Hahaha , he likes the noodle. Finally, please try my Tibetan Mastiff. I hesitated. Hahaha. Actually, thank you for teaching me how to make this. It’s pretty good
. You Hey , yo, yo, this is an award. Let’s vote. Who likes dirty buns the most? No one raised their hands. I’m starting to get nervous. Who likes eating noodles the most? Raise your hands . Do you like my cooking? Hahaha. Who likes eating tsampa balls the most? Raise your hands
And finally eat and drink. Let’s all get excited. We are singing and dancing in this vast world. I am grateful for this wonderful experience of exploring Tibetan food. Thank you very much Xiao Yang for bringing me to this beautiful land . Honestly, this principle is so hustle and bustle.
Returning to a natural life is what I have always longed for. The food experience these days has made me believe that good ingredients come from the mountains. As long as the ingredients are good enough, the preparation does not need to be complicated. Moreover, I found that
The food here reflects the simple and simple attitude of the locals . I really want to continue to stay here, but my food journey will continue to Gannan. I will come back for the next episode of Mianmianguan. I will come to Zhangye, Gansu, an important station
On the ancient Silk Road that enters the Hexi Corridor . I will learn from experience. Experienced chefs take risks to learn the delicacies that Zhangye people have been dreaming about for a lifetime. I will also bring my creative dishes that combine the flavors of four continents to the vast Kangle Grassland
To celebrate the coming-of-age ceremony of the Mongolian girl.