1905 movie network news Since its broadcast on March 25th, Quest for Guiyang has made the audience see a different Guiyang: it is a summer capital that enjoys a good reputation at home and abroad, and the comfortable and slow pace of life makes people yearn for it. Guiyang is not only a model of China’s eco-city and big data smart city, but also a flavor museum with numerous special cuisines.
There are 98 rivers criss-crossing, and karst landforms make Guiyang like a city floating on water. The second episode of "Shui Yun Yuan Rong’s Dietary Wisdom" takes "water" as the starting point to show the treasures of Southwest China, explore the delicacies of water born of different forms, and lead the audience to deeply understand the ingenious mystery of Guiyang flavor from a new perspective.
Time precipitation Guiyang shuiyun
Water not only breeds life, but also is a skillful craftsman in shaping flavor. It exists in different forms in different spaces, and it is related to rivers, rainfall and various microorganisms, so it also produces different forms of food and flavor.
Local people can not only flexibly use water resources to create delicious food, but also discover more flavor secrets in the process of fighting against humidity, all of which have a subtle influence on Guiyang people’s taste preferences and lifestyle. With the help of the unique local microbial flora, fresh soybeans were fermented into local lobster sauce, which was similar to the Japanese national food natto. However, Guiyang people gave it more room for deduction, and lobster sauce continued to ferment for six months, forming a bean paste-like lobster sauce cake. The complex flavor precipitated over time, bringing more outstanding magical taste. These foods made by different processes such as fermentation are even more stunned by the audience and exclaim that the food after Nirvana’s rebirth is still amazing.
Traditional techniques contain folk wisdom.
There are many rivers in Guiyang, and the annual precipitation exceeds 1000 mm. Such a region and climate have created extremely rich aquatic resources in Guiyang. Rivers pass through mountains, and after hundreds of millions of years, mysterious sinkholes and caves have been created. Cave fishing reflects the local aquatic characteristics. The water temperature is lower than 20 degrees Celsius all the year round, and the fish grows slowly, making the meat more tender and firm. Luo Bangyun, who runs a beancurd shop, uses anti-slip sandals and fishing techniques handed down from generation to generation to collect these delicious fish and shrimp as delicious dishes. Whether it is fried or steamed, or dried fish, the locals who live near the water use their ingenuity to give birth to a new flavor.
Some flavors are fresh and palatable, while others need time to brew slowly. For Wei Xing Wu, an old chef, despite the increasingly developed preservation technology, traditional techniques are more worthy of spreading. Fresh pork is sterilized by hot oil at high temperature, quickly fried into thin crispy skin, and then immersed in lard for preservation.
Relying on oil to isolate water and air, the texture and taste similar to fresh meat can be preserved for more than one year, which is the traditional oil-bottomed meat in Guiyang. Guiyang people have a unique way to preserve food, and these traditional techniques, which have been precipitated over time, are the persistence of craftsmen from generation to generation and the great wisdom of folk food.
Fire and water quenching change surprise: strange food combination collapses everyone
Water is unpredictable and breeds countless delicious foods. In the local area, people come and go in different periods, and a variety of soy products have evolved, which is dazzling. If the quality of tofu is good, the local well water is indispensable. The unique bean curd soaked in green rock, and the bean curd made of chicken minced with soybean milk, all kinds of strange combinations have undergone repeated quenching of water and fire, changing into surprising bean food, which makes people salivate.
Guiyang, located at low latitude and high altitude, has a mild and humid climate, with lush trees all year round, but there are also delicious foods that only appear briefly in autumn — — Purple fungus. Whether cooked alone or with other ingredients, its fragrant and sweet taste has attracted many people. Some viewers lamented: "This short but wonderful existence, just like our life, we should learn to enjoy the happiness of the moment even though we keep walking."
Fire and water blend to light the southwest: Guiyang people understand the hot pot.
As the city with the highest frequency of enjoying hot pot per capita in China, hot pot accounts for half of Guiyang’s diet. In the food logic of Guiyang people, you can’t cook hot pot without ingredients, and there is no single hot pot item that can dominate here. With the broadcast of "Looking for Guiyang", netizens and viewers have also exposed the hot pot food here, laughing that "Guiyang people really understand the hot pot!"
According to statistics, there are new hot pot categories in Guiyang every year. For Guiyang people, whether it’s a pot with rich taste of bittern soup or a pot with sweet and smooth beans and rice, it’s an all-inclusive flavor and a bond to maintain the world. The unique taste of Guiyang is also passed down from generation to generation through this water bond in this ancient food custom.
The program group also said: "In addition to hot pot, there are too many delicious foods here, all with local characteristics. Like delicious and heavy beef soup, elastic and tough cowhide and smooth sour powder, it is a perfect combination. These delicious foods with the smell of Guiyang fireworks carry the memories and thoughts of Guiyang people, as well as the soul comfort of thinking about the source of food. I hope that the audience can experience those’ subtleties’ that cannot be copied in "Looking for Guiyang" and find their own good memories. "