My thoughts after reading "China on the Tip of the Tongue: The Taste of Time"

My review is from the opposite side

Title: The taste of time - the original taste, is it really difficult to find the reverse?

Do you think A Bite of China is really good? If you are so fascinated by food culture, I suggest you take photos of your own family’s food culture in your free time. The content may be better than A Tip of the Tongue. I am a foodie, and I pay special attention to the food culture I have eaten. When I watched the second episode, I felt that it was too ostentatious: Is the glutinous rice cake made with mugwort leaves mentioned in the second episode suitable for rice cake? Don't think about it, rice cakes are eaten during the Chinese New Year. How come mugwort leaves grew out of nowhere at that time? And something similar, called Qingming cake, is made with mugwort. Nowadays, mugwort is difficult to find in some places and mugwort is used instead. Please take a good look at this knowledge that even Baidu can master. In addition, we also have a responsibility to promote culture. What cultural heritage can there be between just taking a photo of a rice dumpling, a supermarket rice dumpling, and a rice dumpling decorated with mugwort leaves? It doesn't show the diversity of our country's food culture at all. Now that the Dragon Boat Festival is approaching, they don't pay attention to it. Aren't they heartbroken that the Dragon Boat Festival was taken away by Koreans? Speaking of rice dumplings, there are two things worth mentioning. One is the brown rice dumplings made from plant ash when soaked in water (unless you pick the best quality mugwort leaves, they will only taste like plant ash), and the other is the rice dumplings made by Guizhou ethnic minorities. (Unique to Qiannan Prefecture), the latter is very particular about its workmanship. After being made, the color is blue or gray, and gray is a bit unsuccessful. Green is the best, and its taste is completely integrated into the aroma of mugwort leaves and other aromas. It is not a smell, but a taste of food. . Next is Liping, Guizhou mentioned in it. When it comes to Hecang, both the Dong and Yao people have it (personally speaking, the Yao people are more beautiful and charming, but the transportation there is not convenient), and if you mix rice noodles with rolled rice noodles, The combination of Liping and Ping is simply confusing and cutting corners. Speaking of Guizhou rice noodles, in Guizhou it belongs to Zunyi and Bianyang counties or towns near Luodian County of Duyun City. The best rolled rice noodles in these two places are boiled with just water. Without adding any ingredients, including salt, it is sweet and moist. When it comes to the taste of rice noodles, it is natural to say that Guizhou’s beef noodles (different from beef ramen with only a few pieces of beef) are now sold overseas. With the help of religious power, the famous ones are called Huaxi Beef Noodles) and Mutton Noodles (Although the mutton noodles come from Zunyi, Anshun makes them very well). Don’t let people go to Liping to taste rice noodles because of your program and find that they have been deceived. That’s what hurts people’s feelings! Filming crew, please do your homework!