High score on Douban! "Small Seafood": Treat yourself to the small sea and cook some fresh food! A must-see for foodies

China’s 18,000 kilometers of coastline have diverse ecological environments and rich food resources.

"Small Seafood" uses stories of joys and sorrows from the perspective of obtaining, cooking, and enjoying "small seafood" to show the joy brought by food and people's concepts of family, friendship, and nature. .

Created by the original cast of "A Bite of China 2" and dubbed by Li Lihong, it premiered on October 22, 2015. Each episode is 24 minutes, with 2 episodes: "Begging for Seafood" and "Cooking Seafood"

The previous episode mainly showed the difficulties and hardships faced by coastal fishermen in obtaining small seafood, as well as the authentic home-cooked delicacies prepared by processing the ingredients on the spot. The previous episode is mainly divided into four parts:

The first part shows Aowan fishing, which uses long bamboo poles and large nets to fish from the sea using the principle of leverage.

Food that appeared: braised sea bass, braised mullet, puffer fish in soup, braised plum fish, and green onion-flavored tofu fish.

The second part tells the story of the father and daughter collecting barnacles and green clams on the rugged rocks. What is even more difficult is to collect bergamot hands deep in the reef, which requires the tacit cooperation of the collectors to cope with the impact of the waves at any time. After the hard work, a course of delicious food is the best way to comfort yourself and your family.

The delicacies appearing in this section: braised bergamot, charcoal grilled oysters, boiled spicy snails, stocked snails, boiled green clams, scallion oil and sea melon seeds, Huadiao braised blood clams.

The third part shows the fishermen in the Zhoushan fishery who spent more than 100 days at sea, catching crabs day and night. Despite such hard work, because the fishery has ceased to exist in name only, the fishermen’s harvest has also increased. The more limited...

The delicacy that appeared: stir-fried swimming crab

The fourth part shows China's current main source of small seafood supply-mariculture, and tells the story of the Shepan Island Pier area. The scene of digging razor clams in a razor clam field requires digging through thick mud and digging razor clams by hand, which requires ensuring their integrity and is extremely laborious.

Foods appeared: salted razor clams, salt-baked iron plate razor clams

The next episode mainly shows the various ways of eating small seafood that Taizhou people integrate into their lives, and also tells the story of how Taizhou people eat seafood in various ways. Behind the home-cooked food is the family affection and the simple life of ordinary people, as well as people's yearning for a better life. This episode mainly has four parts:

The first part shows the story of a family that breeds blue crabs, especially the young couple who gave up their jobs in big cities and went home to start a business with their parents, showing their philosophy of success. A different perspective.

The delicacies that appeared: Steamed blue crab with ginger slices and yellow wine, Huadiao drunken blue crab, and braised blue crab

The second part tells the story of the hard-working grandma using local delicacies to catch her picky grandson. Heart, behind the delicious food is a deep love for it.

Food that appears: steamed pomfret, drunken mud snails, wheat coke, three fresh noodles, wheat cakes

The third part is about a birthday party for a hundred-year-old grandmother. A family who rushed home from various places was busy preparing a large table of delicacies with "small seafood" as the main raw material.

Food that appears: Seafood longevity noodles, fried egg noodles, oyster stewed tofu, braised prawns, clams and eggs, fried short octopus in soy sauce, boiled barnacles, black bean tuna, fried mantis shrimp, crispy skin Tofu fish, home-cooked small yellow croaker

The fourth part shows the scene of Taizhou people celebrating the 14th day of the first lunar month and the process of making bad soup.

We live in an era where material abundance and resource shortages coexist. All the strength, friendship, perseverance, joys and sorrows gathered in the small sea, cooking small delicacies, finally turned into a porridge and a meal on the table. When we enjoy delicious food in the city, apart from those who have put in courage and labor, what we should be most grateful for is the generosity and reward of nature.

Although family ties may change, the porridge and rice on the table will always convey warmth;

Although small seafood is small, it has also raised thousands of families;

Although nature is speechless, it generously gives us satiation...

Thank you for your gift, nature!