The documentary ＂Looking for Guiyang＂ explores the strange food of the water rhyme and dump everyone
1905 Film News Since the broadcast of Guiyang on March 25, the audience has seen a different Guiyang: This is a well -known Xiadu at home and abroad.Guiyang is not only a model of Chinese ecological cities and big data smart cities, but also a flavor museum that brings together countless specialties.
Talking about the ninety -eighth rivers and the Karst landlords make Guiyang like a city floating on the water. The second episode of “Water Rhyme · Yuanlong Diet Wisdom” uses “water” as the starting point to show the Southwest treasure food, dig the cause of the cause, and dig the cause of the cause.The deliciousness of water born from different forms leads the audience from a new perspective to interpret the ingenious mystery of Guiyang’s flavor.
Time precipitated Guiyang Shuiyun
Water not only bred life, but also a clever craftsman who creates flavors.It exists in different spaces in different forms. Whether it is river, rainfall, or a variety of microorganisms, it also produces different forms of food and flavor.
Not only can the locals not only flexibly use water resources to create food, but also discover more flavor secrets in the process of confrontation with humidity. All this affects the taste preferences and lifestyles of Guiyang people in the subtle way.With the assistance of the local unique microbial flora, the fresh soybeans are fermented into a local tempeh with the same work with Japanese national food natto.Alas, the complex flavor has brought more outstanding magical taste after the precipitation of time.These foods produced by different processes such as fermentation are even more amazing to watch the audience, exclaiming the food after Nirvana’s rebirth.
Traditional techniques contain folk wisdom
There are many rivers in Guiyang, with an annual precipitation of more than 1,000 millimeters. Such regions and climate have created Gui Ocfo’s extremely rich aquatic resources.The river passes through the mountains, and after hundreds of millions of years, it has created a mysterious pit and cave.The fishing cave fishing reflects the local aquatic characteristics. The water temperature below 20 degrees Celsius all year round, the fish grows slowly, and the meat is more tender and tight.Luo Bangyun, who is driving a Douhua shop, uses anti -sliding grass shoes and the fishing techniques passed down from his ancestors to collect these delicious fish and shrimp into a delicious meal.Whether it is fried or steamed, or the locals who live in the water, the locals who live in the water use their thoughts, which gives birth to a new flavor.
Some flavors pay attention to fresh and pawn, while some flavors take time to brew slowly.For the old chef Wei Xingwu, although the preservation technology is becoming increasingly developed, traditional techniques are more classics worth circulating.Fresh pork is hot oil and high temperature sterilization, quickly explodes thin crispy skin, and then immersed in lard.
Relying on oil to isolate water and air, the texture and taste of fresh meat can be preserved for more than a year. This is the traditional oil base of Guiyang.Guiyang people have a unique method of preservation of food, and these traditional techniques that have precipitated after time are the insistence of the craftsman, and it is the great wisdom of folk food.
Water and fire tempering and changing surprises: strange food combinations dump everyone
Water becomes unpredictable and breeds countless deliciousness.Local, people from different periods have also evolved in a variety of soy products, which are dazzling.If the quality of tofu is good, the local well water is indispensable.The unique green rock is soaked in tofu, and chicken chicken tofu made of chicken mixed soy milk. Various strange combinations experience the repeated tempering of water and fire.
Guiyang, located in low latitudes and high altitude areas, has a mild and humid climate, and the trees are lush throughout the year, but there are also delicious & mdash; & mdash; purple bacteria that can only appear in autumn.Regardless of cooking alone or with other ingredients, its fresh and sweet taste has made many people dump.Some viewers lamented: “This short but wonderful existence is just like our life. Although the steps are constantly, they must also learn to enjoy the current happiness.”
Water and fire lighten the southwest: Guiyang people have eaten the hot pot understanding
As a city with the highest frequency of hot pot per capita in China, hot pot occupies half of the riverside of Guiyang’s diet.In the diet logic of Guiyang people, there is no ingredients that can not cook hot pot, and there is no hot pot item, which can lead here.With the broadcast of “Searching for Guiyang”, netizens and audiences also showed out the hot pot food here, saying that “Guiyang people really eat hot pot!”
According to statistics, every year Guiyang has new hot pot categories.For Guiyang people, whether it is a thick soup hot pot, or a sweet and smooth bean rice hot pot, it is all -encompassing the flavor and a bond that maintains the world.The taste of Guiyang alone rely on this ancient food customs to rely on the bond of this water.
The show group also said: “Except for hot pot, there are too many foods here, which are very local. Like fresh and heavy beef soup, elastic cowhide, and smooth sour powder, it is a perfect combination. These with Guiyang fireworksThe deliciousness of qi carries the memories and thoughts of Guiyang people, as well as the soul comfort of the source of diet.