- 17 hours ago
Hunan Cuisine Got Talents
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🛠️
LifestyleTranscript
00:22Subtitle volunteer Li Zongsheng
00:30Among them are the diverse ethnic minority food customs
00:34Let traditional cilantro shine even brighter
00:40Sour in Chinese words
00:43Often used to describe sadness and desolation
00:46In the realm of diet
00:48It has become a revolutionary weapon to tantalize the taste buds.
00:54The cave people in the southwestern border region of the land where they live together
00:57The charm of sourness
01:02Even if the Dong people travel thousands of miles from their homes
01:06Do not forget the aspirations of the main clan
01:09Because acid is not only found among the Dong people
01:12Ancient customs passed down for thousands of years
01:16Between Gatherings
01:18The taste of home has flowed through my memory.
01:34Cave tribe
01:35This accounts for a significant portion of Hunan's ethnic minority population.
01:38Nearly 14 percent of the ethnic group
01:40Clustered in Hunan Huaihua and Guizhou
01:44border area of Guangxi
01:47Historically, the geographical and climatic factors of the mountainous area have manifested themselves.
01:51The Dong people often eat Naodao, a dish that is difficult to digest but has a strong odor, as their staple food.
01:57Acidic foods
01:59Primary digestion followed by storage
02:01Defined by the Cave People
02:03An indispensable flavor on the table
02:09Taro Cave Village
02:10Huaihua Passage is dangerous, an ancient Dongjia village
02:14Every day at dawn
02:16Even the sleeping villages will be heard in the nominations.
02:19Gradually awakening
02:25Winter morning
02:27A chill ran through the air.
02:29However, it also has the fresh aroma of ripe radish.
02:33Radishes planted in summer
02:34Now it is white and big
02:39Gong Aixian knew
02:40This is the best ingredient for winter.
02:53Eat winter
02:54This refers to the Dong tribe's Winter Eating Festival.
02:57The first day of the first lunar month each year
02:59Three days before and after
03:00The family will prepare for winter.
03:03Pickled fish, pickled meat, and various sauerkraut
03:05And porcelain hair restraint
03:07Glamorous and lighthearted
03:08Therefore, there is also a saying in the Winter Solstice that the Year of the Big Fish is celebrated.
03:22radishes after being pulled
03:23Clad in fresh soil
03:25Gong Aixian was used to washing his hands by the stream in front of his house.
03:48From the perspective of public love
03:50Connecting with nature is a pleasure
03:53It enjoys this processing and cooking process that requires no fancy skills.
04:02Add chili sauce
04:04Stir-fried shredded radish
04:05Burning Sky Ayi
04:06Sweet and refreshing
04:14In the Dong ethnic minority area
04:15Red-skinned radishes are the finest type of radish.
04:18Used for pickling in jars
04:20Make it a favorite homemade snack for the winter family
04:24Pickled radishes are a must-learn skill for every woman in winter.
04:30Wash and slice the bright red radish.
04:34Placed in the usual vegetable jar
04:38Besides slicing, red pickled radishes
04:40It can also be a whole hard kernel
04:43If you want to eat it now
04:44If you want to eat less
04:45Cut the radish into slices.
04:48If you don't want to eat it now
04:51Just put one in that dish.
04:57A bowl of peach rice water is the key to pickling radishes.
05:02Peach rice water with acidity
05:04Eat after adding salt
05:06It can regulate the spleen and stomach
05:07It is also used for pickling radishes.
05:10The best fermenting agent
05:16Seven days later
05:17Pickled radishes from the jar
05:20This is the most popular appetizer for the Dong family before meals.
05:46and seafood meat
05:47Nobody wants to go along
05:47You along your
05:49We got off.
05:49Thanks
05:56The Dong people cannot live without sour food in winter.
05:58Besides pickled radishes
06:00Salted vegetables with a strong, sour taste
06:02It is also a favorite of the Dong family.
06:04The ingredients for making pickled vegetables
06:06It is a small, high-leaf calcium vegetable
06:11Calcium vegetable, scientific name: turnip
06:14Everywhere you look in the vegetable garden of the Huaihuadong family.
06:23Unlike making pickled radishes
06:25To create its sour taste
06:27First, it must be washed clean.
06:30Dry them one by one in the sun.
06:43Huai Bu half a month later
06:45The dried cabbages have been thoroughly dehydrated.
06:48Only then can Ruotan be pickled
07:30The passage of time
07:32It will be on the day of eating winter.
07:34A miraculous change occurred
07:525 a.m.
07:54About 30 kilometers away from Yutou Village
07:56Pingtan Township Kezhong Village
07:58My son, Su Kaiyue, is about to go to school.
08:01Wu Yanchun is filling his son's lunchbox
08:04Pack the pickled fish and meat from last year
08:28Supervised pickled fish and meat
08:28Fish and cured meat
08:33Steam
08:56Principal Su Jianzhong
08:57Currently teaching the students of Class 1, Grade 4
09:00Chinese class
09:02Wu Yanchun's son is the class monitor of this group of ethnic minority children.
09:08Lunchtime
09:14Due to the long mountain road
09:15Students usually bring their own food.
09:18Eating lunch at school
09:19Su Kaiyue brings her mother's homemade pickled fish and meat every day.
09:24Eat with classmates
09:33Sour and spicy pickled fish and meat
09:36It became the best delicious meal for children to share at lunch.
09:48The time for winter feasts is almost here.
09:51There's not much fish left from last year's pickling.
09:54According to custom
09:55It needs to prepare for the winter festival next year.
09:57Marinate another jar of fish.
10:00Winter is the best time to make pickled fish.
10:03Now is the perfect time.
10:05Wu Yanchun arrived at the market early.
10:14For pickled ingredients used to create a sour taste
10:17The fresher
10:18The more authentic the taste, the better.
10:23Winter-cured pork must be made from fresh local pork.
10:27The pickled fish they make comes from their own pond.
10:30Carp weighing over two pounds
10:35Fish and meat are both foods that are not easy to preserve.
10:38To ensure freshness
10:40If no one is wearing it, hurry up!
10:45Salt is the most important ingredient for making pickled fish and meat.
10:49This is no ordinary refined salt.
10:51Instead, it's large-grained salt.
10:53The Dong family calls it salt.
10:58Sprinkle salt evenly on the surface of the fish.
11:01Rub and flick repeatedly with your hands
11:03Helps the salt penetrate the meat.
11:05To prevent meat corrosion
11:09Almost every woman knows how to make pickled fish and meat for winter foot massage.
11:13Just as a man knows how to work in the fields.
11:16The women of the Dong family are all excellent cooks.
11:26Want to taste the sourness of pickled fish and meat?
11:29A mouthful of salt is not enough
11:33Another ingredient is needed
11:36Fragrant Rice Glutinous Rice
11:39Fragrant glutinous rice is known as the king of glutinous rice.
11:41The aroma of steamed rice fills the air.
11:51For the Dong family
11:53Glutinous rice is especially important
11:57Living in the mountains
11:58Working away from home and engaging in heavy physical labor
12:01People need food that can satisfy their hunger for a long time.
12:04Glutinous rice, when mature, is rich in fat and carbohydrates.
12:09It is the best choice for farmers.
12:11After several evolutions
12:13People discovered
12:14Glutinous rice can be used as a staple food
12:16It can also help preserve food.
12:18Lactic acid bacteria are produced during the pickling process.
12:21Make food slightly sour and delicious
12:24Increase appetite
12:25therefore
12:26Glutinous rice is the ingredient in frozen cured meat.
12:29The real secret of sourness
12:36Frozen rice for steaming glutinous rice
12:38It is a large wooden block with a hollowed-out bottom.
12:40A layer of dried loofah fiber is placed inside.
12:43Add an hour
12:45Glutinous rice can be steamed.
12:51But for pickled fish
12:53We don't need it for now.
12:56These sticky rice dishes
12:58Used only for making cured meat
13:10Salted meat chunks
13:11Mixed with steaming hot glutinous rice
13:14A delicate fragrance wafted out
13:16No more skills
13:18Fresh ingredients and traditional methods
13:21This is cured meat and cured fish.
13:23All the preparations I made before we started talking
13:41More than half a year of waiting
13:43These delicious dishes will soon be served on the table.
14:03School's out
14:04Hyatt had to rush home along a ten-mile mountain road.
14:09The smoke rising from the villages along the way told her...
14:11Late Winter Festival is almost here
14:13She will enjoy the middle of the year
14:16The most abundant vegetables and herbs
14:36The night before the Winter Solstice Festival
14:38Mothers will prepare for the start of the month
14:39Put on brand new cave ethnic costumes
14:42Praying for peace and tranquility in the coming year.
14:55As usual
14:56Frozen Village Awakens Amidst Nominations
14:59What is special is
15:00The air in the frozen village today
15:02It will be filled with a sweet and sour smell.
15:12Half a month has passed
15:14The large cabbage distributed by the public in Aixian
15:16On the first day of the eleventh lunar month, people eat winter food.
15:18It's already filled with a fragrant sour aroma.
15:25Stir-fried pickled cabbage with pork is Gong Aixian's specialty.
15:28Remove the pickled cabbage from the plate.
15:32Cut into twists
15:39Stir-fry with fresh meat
15:42Add chili pepper skin for seasoning
15:51A plate of sour and spicy
15:53The most appetizing pickled cabbage stir-fried with pork
15:56Then it's ready to be taken out of the pot.
16:07Wu Yanchun from Kezhong Village, Pingtan Township
16:09Also preparing for the winter festival lunch
16:11Making final preparations
16:13From the perspective of the frozen family
16:15Eating the Winter Solstice meal is excessive.
16:17Represents good fortune
16:18Wu Yanchun hopes
16:20Everyone has a lucky year
16:22A frozen dish that my family loves.
16:25Fish boiled in sour water
16:26Bearing this wish
16:28Decades of cooking experience
16:31Tell Wu Yanchun
16:32The other side of the village
16:33Pure and sweet ancient well water
16:36The key to sour soup
16:57The villagers said
16:59This well was dug during the reign of Emperor Kangxi.
17:02It has a history of more than 300 years.
17:04The villagers all like to use water from this well for cooking.
17:10Sweet preparation
17:11The sweet well water is rich in trace elements and minerals.
17:13This also adds a touch of mystery to the sourness in frozen dishes.
17:30Boil the cherry tomatoes and well water together.
17:33The sour taste will gradually develop under the stimulation of heat.
17:40Place the fish pieces into the boiling sour water.
17:43Simmer over low heat
17:48When the fish soup is almost cooked off
17:50Add well water again
17:52After boiling dry for the second time
17:54Add more water
17:55Repeat this three times.
17:57The sour taste of acidic water comes from this process.
18:00Gradually seeping into the fish meat
18:02A dish of boiled fish in sour water, carrying the wishes of my family, was served.
18:18Whenever a big event
18:19As one of the important sources of the village
18:22Tomatoes are never just about being fresh and new.
18:26Sour Rice Chicken
18:27Ding Jieren was already the person the family was most happy to see.
18:33Tomatoes for making sour chicken soup
18:35Preparations should begin three days before the winter feast.
18:41Boil in a pot of boiling water until the peel turns outwards.
18:44Finally, the peel will be removed.
18:48Peel the tomatoes and chop them finely.
18:53Then put it into a wooden barrel and let it steep until it becomes a paste.
18:56To maximize the external liquid of the fruit juice
19:04How to make tomatoes more sour
19:07This is all too familiar to the Dong family.
19:29Three days later
19:30The cooked hen can then be put into the pot.
19:36Stir-fry over a low flame until half-cooked.
19:40Cool water has been poured on the surface.
19:42Eighty-five
19:44Highly acidic tomato sauce
19:46Dancing gracefully in boiling water
19:54Chicken flavor and tomato acidity
19:56In the way that the Frozen Tribe is most skilled at
19:59They were cleverly integrated together.
20:14It was almost lunchtime.
20:16A rich, tangy aroma
20:18Urging the Frozen People's Steps
20:41Chicken flavor and tomato sauce
21:00The entrance to Huangdudong Village
21:02A blue rice wine ceremony is underway.
21:06The girls welcomed the visitors from afar with bowls of glutinous rice wine.
21:10Guests celebrating the Winter Solstice
21:16Lu Sheng
21:17The singing also included Lu Gu's voice.
21:20The sound resounded throughout Huangdu
21:35Just in time for the Winter Solstice Festival
21:37This was a long table and swimming banquet for more than sixty people.
21:40The formal
21:45The Dong family likes hot food
21:46Throughout history, festivals and the arrival of distinguished guests have been a common occurrence.
21:50They then put the food together peacefully.
21:53Long and flat
21:58For the Dong family who love sour food
22:01Sour and fragrant dishes best convey their feelings.
22:04This also best reflects the host's politeness.
22:07If the meal includes several dishes of pickled vegetables that are praised by the guests...
22:11That would be something Gravity would be proud of.
22:21In the eyes of the Dong family
22:23Sticky rice is the most fragrant
22:25Sticky rice is the most fragrant
22:26Sweet rice wine is the purest
22:26Salted vegetables are the most delicious
22:29The drinking song is the best.
22:30The most tender moment in the exercise
22:55The land and water of the Dong people
22:57Nurturing one's own people
22:58UTU
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