Last night's episode of 'taste man' showed 'heavy' cuisine shaking up 'true aroma

Linkeddb News November 19 More than half of the episodes of the fourth episode of the food discovery documentary, "dishes change into thousands", hit zhejiang satellite TV at 21:07 yesterday. From the development history of food materials themselves, to the iteration of food cooking utensils, to the different processing methods of food materials, "flavor world" closely combines the gift of nature and human wisdom. Chef from jiangsu in episode 4 Ranee Campen What happens when the ingredients are placed in a container and the ingredients are placed inside and sealed? "In five minutes, I want all the information about the shop that made eight treasures calabash duck in the film! .

Yangzhou eight treasures gourd duck

More "smelly" oligonucleotide, the chef can handle it himself, just like a "surgeon"

According to statistics, the highest frequency word that appears when netizens discuss "flavor in human world" is "true fragrance", while the fourth episode "dish changes thousands and thousands" is just the opposite of its path, "smelly" from the domestic to foreign. How to reduce the "famous" stinky tofu under this theme, and the program to fully satisfy the audience's curiosity, the production process of stinky tofu one by one. Cut amaranth stalks segment in tile Beng, for half a month, mildew amaranth stalks liquid and pungent flavor, ferments good tofu added seal night, go through frying, immediately to a make a lot of people have "smell" tofu fondle admiringly. In foreign countries, a canned herring is a regular at the dinner table. Before eating it, because of its special taste, it is necessary to paste a notice on the door to remind the neighbors, and even some people will choose to pinch on the nose during eating.

Baked pomfret in tomato sauce

When it comes to food, the similarities at home and abroad are more than one. Like the yangzhou eight treasures calabash duck, the skin was cut and sewed after adding ingredients. In Paris, brees stuffed the whole chicken into a pig's bladder, steamed with a wire seal and soaked in oil, and finally cut the plate according to the bone structure of the chicken. Every chef knows the structure of every ingredient, and he or she cuts with the precision of a "surgeon".

Brees, France

Lovely French chef

"Flavor in the world" into a hot frequently-searched fourth episode, "dishes change thousands of" to show the taste of similarities and differences

"Flavor world" has been popular on weibo for two weeks on the night of its broadcast. "flavor world is hungry" and "flavor world at night" are the most straightforward and profound feelings of audiences for the film. As a matter of fact, individual tastes and living environments vary greatly, but the team can find and show the common points that touch the audience in many different ways. It is imaginable that there is a lot of research and solid materials behind it.

About the fourth episode, "dishes change thousands", the general director Xiaoqing Chen Once said of his interpretation, "in this episode, we focus on the 'change' of Chinese cuisine. This word contains people's cognition of nature and life, embodies aesthetics, and also reflects the Chinese philosophy of "meeting friends by food". On the other hand, "dish" refers to the incomplete change of the appearance of the food, while "dish" can be understood as the "unrecognizable" of the food, that is, the chef is the ferry between "dish" and "dish".

Elaborate knife skills teaching

The jinyun who makes the meat soup