China News Service, Beijing, May 19-Recently, the fourth episode of the second season of the food exploration documentary "Flavour World" was broadcast. After tasting the delicious sauces, the documentary finally focused on the "miscellaneous pieces" of the meat scraps.
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Speaking of fat intestines, those who love it are treated as treasures, and those who do not love it are rejected thousands of miles away. In Jiangyou, Sichuan, people have strict requirements for fat sausages, making "washing fat sausages" a profession. After countless processes, the fat sausage has changed from the leftover material and has become the most popular delicacy in Sichuan. In the second season of "Flavours of the World", Yang Changzhi and his wife used a housekeeping technique to make Jiangyou gathered in the Feichang Store. In Lyon, the traditional European gastronomy capital, the French love it. For senior diners, only small and large intestines nested together to satisfy their discerning appetite.
For diversity director Ding Zheng, Jiang Youfei, the director of shooting director Chen Xiaoqing's preference, made him feel pressured but excited. I was worried that I could n’t shoot Chen Xiaoqing ’s love. I was happy that Dunton could eat the best fatty intestines. Even after the filming work was over, the film crew was still not interested in fat intestines. Ding Zheng said frankly: "Director Chen Xiaoqing often reminds me that it is a more advanced method than simply recording to capture the familiarity of the food that people are familiar with, and find the familiar side of the strange food."
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Foie gras, this soft and delicate food is very popular both at home and abroad. In Chaoshan, where food is gathered, Zhang Zefeng has experienced ups and downs for more than ten years. With his excellent craftsmanship and first-class ingredients, he used a braised goose to live on the street. The braised liver became one of his specialties. The star ingredients in the cooking world, with the help of extreme cooking techniques, the French have given the goose liver the ultimate experience of instant entrance; looking at other regions, Japan's mongoose liver and North African sheep liver also show different levels due to the cuisine It ’s wonderful, although thousands of miles away, the pursuit of deliciousness by all mankind is the same.
Looking at the world differences from similar foods, it is most clearly reflected in the fourth issue of "Miscellaneous Counterattack History". In the face of miscellaneous pieces, the Chinese either braised or roasted them, using its original flavor to add different colors to it. In Italy, Massimo Reniani catered to Western etiquette, excluding tendons and tendons from the inconvenient entrance of pig's trotters, and produced the all-encompassing Modena specialty "trotter trotters". The two countries that are thousands of miles apart use two different ways of thinking to "make a difference".
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As General Director Li Yong said: "Miscellaneous, there is no small cognitive difference between the East and the West. But whether on the streets of the city or the feast of the rich, miscellaneous dishes are always colorful."
Poor goods, in the eyes of Shanghai people, is one of the synonymous with delicious. The bad pig's trotters can be enjoyed in only two days. It is refreshing and not greasy. It is a delicious product of Shanghai people in summer. Zhejiang Chongren's bad pig's trotters need to wait for delicious patience. In one year, the flavor of the scented rice dumplings was completely stimulated. With this seasoning alone, ordinary pig's trotters can be transformed into a very famous delicacy. From the remnants of brewing yellow wine to the condiments that catalyze the flavor of pig's trotters, the muddy mud finally turned into a gorgeous transformation in the hands of Guzhen people, showing the exquisiteness of folk wisdom. ,