China News Service, May 6th, last Sunday, the second season of the food discovery documentary "Flavour World" was updated. The second issue of "Crab Run" brings a gluttonous feast exclusively for crabs to the audience.
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There are thousands of crabs, which turn into endless flavors. King crabs in the icy waters of the Arctic Circle range from invasive species to human tables. Raw leg meat is plump and full. Charcoal grilling adds charcoal, white burning and sweet taste. Venetian soft-shell crabs are immersed in milk and wrapped in flour to fry. The whole cake is soft, soft and soft, and has a mild texture. The Chesapeake Bay in the United States mixes blue crab meat with bread crumbs, mayonnaise and other ingredients to make Maryland classic crab cakes. The fresh food is Chinese. There is a consensus among people that water-less crabs can fully release the delicious essence during the cooking of rice porridge.
A "Crab Ambulance" is like a living and fragrant global style, the boundaries of time and space seem to be gradually dispelled in the pursuit of deliciousness by human beings, and the whole world is connected together. The second season of "Flavour World" is different from the previous one, which is based on people's basic consensus on food, and emphasizes the connection and comparison between Chinese and foreign things. Seeing the differences in food culture in other countries and regions from the perspective of the Chinese, through the "find differences" and "Lian Lian Lian" methods to deepen the audience's attitude towards food, and then look at themselves.
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Around the blue crabs that are loved by people, the camera records the ordinary life of the husband and wife of the Xiufeng Tang Xiuyu. They left their hometown of Guangxi and came to Taishan, Guangdong. Over the past ten years, they relied on 80 acres of crab ponds to raise three children. At a time when typhoons frequented, Duan Zaifeng was under heavy rain to grab blue crabs. At the same time, he had been trying to increase the production of butter crabs by adjusting the salinity of the pond water.
Pan Aju of Ningbo Hua'ao Salt Farm, who set up the highlight of the New Year's Eve dinner with his daughter-in-law in New Year's Eve; Korean chef Jin Jingli helped her daughter take over the sauce recipe passed down by her ancestors and strive to grow into a crab expert . Under the same starry sky, crabs affect the trivial daily life of these families and individuals, and bring the surplus temperature of the fireworks to the audience.
Regarding the filming experience, the director Li Yong bluntly said: "The documentary filmed the food beautifully and met the expectations of the audience. This is a pass line; it allows more audiences to see wonderful and humanized stories, see interesting and true Characters of temperament, this is a good standard. "