The taste of Laoguang

Everyone knows that Guangdong is a "food province", but most people's understanding of Cantonese cuisine is limited to tea houses and high-end Cantonese restaurants, and perhaps there are trendy cows that have swept the country in recent years.

Although "food is in Guangzhou, kitchen is in Fengcheng", Guangdong is very big, and many places have their own factions (Guangfu cuisine, Chaozhou cuisine, Hakka cuisine, etc.). ), perhaps local partners in Guangdong may not be able to tell the difference.

Therefore, Guangdong TV station filmed a documentary-"The Taste of Laoguang" in person, hoping to popularize the colorful Guangdong food culture to the people all over the country.

When I saw this name, I had a good impression in an instant. I felt that Guangdong was very awesome and dared to be the first in the world! Because the China on the tip of the tongue caught fire a few years ago, food documentaries all over the country are called "XX on the tip of the tongue", and the shooting style is exactly the same ... If you watch too much, you will get bored (and you can't eat it).

However, after opening the film, I was disappointed to find that except for the "tip of the tongue" in the name, everything else is the same ... the familiar narrative style and camera language, and even the narrator's voice are the same. I wonder if it's Mr. Li Lihong.

Spit it out, the film itself is quite good.

The first episode is called "fresh", which means not only umami, but also the pursuit of fresh ingredients. After all, the former is very dependent on the latter.

For example, if the litchi fungus is picked half an hour late, the purchase price will drop by half. Because when the tip is opened, the taste will be greatly reduced.

Different from several kinds of gourmet auricularia in Yunnan, litchi auricularia has no strong fresh fragrance, but is elegant and sweet, with a fruity taste. After all, it grows in litchi forest and is the most famous litchi in Zengcheng, Lingnan! This fungus only needs to be steamed, and it tastes good.

The taste of old Guangzhou episode 1

The third episode is called Shi, which is easy to understand. As the saying goes, "there are eight hours in four seasons, and there is no food from time to time." The vernacular means respecting seasons and seasons and using local materials.

In this episode, the most impressive thing is the favorite of Chaoshan people-thin-shell rice, a cheap but addictive civilian snack, also called "sea melon seeds".

Every happy seaside city has its own "sea melon seeds".

The taste of old Guangzhou episode 3

The fourth episode is called "Jing", which refers to finding the most suitable treatment method for each ingredient. The focus is not on the simplicity or complexity of the cooking process, but on the true spirit of eating goods that is constantly researched and explored.

The famous "oyster master" has developed a unique "nine kinds of oyster door".

In some ancient towns in Guangdong, even if you buy a small portion of roast duck, the store will carefully cut it and wrap it in lotus leaves for you.

Teacher Zhang Xinmin, a gourmet writer, also appeared in this program, bringing you a raw pickled blue crab named "Poison", which is more delicious than the drunken crabs in Jiangsu and Zhejiang provinces.

It is known to all the people in China that Teacher Zhang Xinmin has collected a lot of precious fish glue under his bed. ....

The fifth and final episode is called "Making". This episode is about "Fine workmanship and coarse materials". The working people give full play to their wisdom and make ordinary ingredients have an extraordinary taste. This is a creative spirit, which shows that people can't live too rough.

What impressed me the most was the dazzling array of articles.

There are also Cantonese desserts represented by double skin milk and ginger milk. The film says that because Guangdong is wet and rainy, people are prone to depression and need dessert to cure them ... It sounds reasonable.

You may have noticed why you missed the second episode ... because this episode is the best, it will definitely scare away some people, so let's talk about it at last.

Guangdong is called "province to eat" not only because Cantonese food is delicious, but also because Cantonese people dare to eat anything. In fact, this is just a stereotype of Guangdong by northerners (a joke: in the eyes of Cantonese, everything is north except Hainan).

However, in some areas of Guangdong, people's recipes are indeed more extensive. The name of this episode is Pian, which, as the name implies, is about several kinds of partial eclipse that most people find unacceptable.

Like eating insects raw. ....

When I saw MengMeng, a bamboo rat, I suddenly had a bad feeling. ....

The uncle who raised bamboo rats even prepared Chinese medicine for them to treat postpartum depression of female bamboo rats. ...

The next minute, the painting style becomes like this. ....

Salt-water osmanthus cicada (because it has osmanthus fragrance), the steps of eating it are like eating crabs:

The taste of old Guangzhou episode 2

Watching this film on the Mile Mile, I saw a lot of Guangdong friends posting barrage, saying that they don't eat these things at all! Moreover, the production team also laughed at itself in the film: "Some people fled hastily, some people flocked to it, and some people made a fuss." Is it an adventure on the tip of the tongue or a home-made local material? "

So many Cantonese dishes,

Which one do you like best?