It is a food documentary that can make the audience stop their chopsticks. After watching it, it is a food documentary to buy and buy "according to the film".

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  The challenge of "bearing the brunt" of making a gourmet documentary may be the figure of the crew members.

  In the second season of "Towards the Supper", director Han Jingguo made a special statistics. In the preliminary research, the creators ate 814 stores in 78 cities in 21 provinces.

"Jianghu Restaurant" did the preliminary research, and the crew ate hundreds of restaurants in total.

  Fortunately, the contributions of the creators are rewarded.

It is a food documentary that can make the audience stop their chopsticks. After watching it, it is a food documentary to buy and buy "according to the film".

  In fact, there have always been food documentaries, such as some shows on store exploration and cooking by TV stations, but "A Bite of China" has opened up a new form of food documentary-"Food + Human World".

Everyone suddenly realized that eating can get such a high level of shooting and viewing.

Chinese cuisine has accumulated energy for 5,000 years and has not been "consumed". The aftermath of a big explosion that has been ignited is still stirring.

  When young people watch food documentaries, they watch the workplace, family, hometown, rivers and lakes...

  Food documentaries have developed to this day, and there have been various sub-categories: by time, from breakfast to supper; by region, spreading across the country; by type, hot pot, skewers, noodles, seafood...different categories, sustenance Different emotions of the viewer.

  For example, the late-night canteen is synonymous with stories in life, and midnight snacks are also more suitable for documentaries with storytelling, such as "Night Supper", "Let's Supper", "Towards the Direction of Supper", "A Taste of Youth"...

  Supper is not a regular meal. Few people eat supper in the agricultural society where the sun rises and the sunset rests.

Because of this, the story of midnight snack has more modernity.

Jingguo of Korea went to Panzhihua and learned that this Sichuan city has been planting mangoes on a large scale since the 1960s and 1970s, and it is now one of the largest mango producing areas in China.

Mango picking needs to be carried out at night, so a rich late night culture has developed in the area.

  Associate Professor Zhou Kui of Communication University of China "invented" a term-food populism, using food to reflect the real life of the people. "Food documentaries only need to tell people's stories well, and word-of-mouth is usually not bad."

  Zhou Kui felt that next lunch should also be taken.

Breakfast is related to family, supper is related to friends, and lunch is closely related to career. “The lunches eaten by courier brothers, office white-collar workers, and university teachers are absolutely different.”

One day at noon, Zhou Kui crossed the road and saw a little brother who was delivering food while eating a box lunch using the isolation pier as a dining table. "People passing by look at him, and he is also looking at people passing by. The interaction of eyes and expressions makes people think of many things. story".

  Food documentaries divided by region cover almost the entire map of China. The "Flavor Origin" series includes Guiyang, Gansu, Yunnan, Chaoshan, and "The Taste of Laoguang", "Millennium Shaanxi Cuisine", "Xiangdang Charm"... Young people who work hard in a foreign land miss their hometown while cherishing the distance. It just so happens that these two food documentaries are included.

  "When I was in college, I wanted to eat some hometown food, so I had to go to the Beijing Office. Nowadays, young people, with convenient Internet and fast logistics, miss my hometown, and I can have it with just a few clicks of a mouse." Zhou Kui said, "Food has become Young people’s name for their hometown. For example, during the new crown pneumonia epidemic, special snacks such as hot dried noodles, steamed dumplings, pork buns, hot pot, etc. personified each province."

  "The food documentary has opened up a kind of emotional connection." Zhou Kui said.

When young people watch food documentaries, they may see workplaces, families, thoughts... Food connects people with these scenes.

  There is also a food documentary. It is difficult for you to define its classification method, but when you look at it, you all understand it, such as "Jianghu Restaurant".

Jianghu, a particularly Chinese concept, causes the narration of documentaries to be a bit like martial arts novels.

  Surrounding the street restaurants with strong fireworks and burning incense, stubbornly guarding their respective personalities, they formed this grassy river and lake.

"On the issue of eating, Changsha people will never give up. Those high-pitched tempers and loud voices in decibels are all related to the authenticity of eating. The essence of this, in one word, is-not funny Ba." What is not teasing a tyrant?

It doesn't matter, you know after watching the film.

In "Jianghu Restaurant", there are also friends from Nanning, Mo Cui, Lanzhou full of blessings, and Wuhan has a banyan... all of them know the words, and only those rivers and lakes can understand the meaning of grouping together.

  The environment makes people want to go in, hard dishes make people want to eat, and the boss makes people want to make friends-this is the selection criteria of "Jianghu Restaurant".

Qu Chu, producer of "Jianghu Restaurant 2", said that this "Jianghu" is not a shadow of a sword, but a heroic character in the fireworks of the city.

In those restaurant owners, we can see the "Jian Hu temperament", such as paying attention to rules, integrity and honesty.

  It’s the most popular thing to eat, and it can also cross national borders.

  The Internet, which has changed mankind and the times, has also profoundly affected food documentaries.

In 2012, when the "tip of the tongue" became popular, viewers watched while shopping online; now, video sites have become the main place for young people to watch documentaries; documentary creators have also joined video platforms to provide professional support.

  Youku currently broadcasts nearly 50 food documentaries, ranging from "A Face and Friends" to "A Private Banquet in the Land", which are rich and frugal; on the Tencent Video Documentary Channel, 6 of the top ten are ranked in the weekly hot list. It is a food documentary; iqiyi has "One Night, One Small Barbecue" and "The Soul of the Countryside Rice"; Station B has "A String of Life"...

  Zhu Lexian, director of the documentary studio of Tencent's online video content production department, was the producer of the first and second seasons of "China on the Tip of the Tongue". He said: "To review the food documentary in China as a whole, use the tip of the tongue as the dividing line. The food documentaries before 2012 were mostly column-oriented, mostly “discovering shops”. After that, there was a qualitative leap, and after 2018, a self-made documentary by Wangsheng emerged."

  Zhang Wei, director of Youku Documentary Center, once filmed a major production like "Maritime Silk Road". In his opinion, the reason why food documentaries are popular with the most audience is because the subject matter is grounded. It has a mass base, low barriers to viewing, suitable for all ages, and can cross national boundaries and cultures."

  The first season of "Jianghu Restaurant" was released to the United States, Canada, Singapore, Malaysia, Brunei, the Netherlands, Hungary, the Czech Republic and other countries with good ratings.

  Zhou Kui believes that food is a good way to flexibly publicize. "Scholars have conducted surveys before. Westerners are most impressed by Chinese after Chinese. The answer is one is kungfu (kungfu) and the other is food."

  As Zhu Lexian said, human beings have made food, but food has also shaped human beings. “People who eat rice and beef have obvious differences in personality, physique and cultural connotation. Therefore, the food documentary we produced will eventually The goal is to look at people, society, and the world through food."

  The next food documentary

  Previously, there had been discussions about food documentaries that focused too much on character stories and ignored food. In this regard, Zhang Wei believes that food is the mainstay and the characters are the main line.

"In a food documentary, the audience wants to see where the ingredients come from and how the food is made. The food must be the main body, but it is the people who ultimately give the food the charm, and the stories of people connect the food."

  The "selection" of Korea Jingguo and friends is very rigorous.

They went to Qinzhou, Guangxi, decided to focus on the pork knuckle noodles, and ate all the top ten pork knuckle noodles on the Internet.

Each director group will be "equipped" with southerners and northerners, and both parties must agree before this store can be selected.

However, in the end, because the owner did not meet the requirements, the Qinzhou pig's knuckle noodles were not sold. "These 10 stores were eaten for nothing."

  Han Jingguo said: "The food is expensive or cheap, not our selection criteria, we just want to film the food and the boss with stories. Some people say, do your films advertise restaurants? This is possible, but it is not necessary. Because of us The selected restaurants are all very famous in the local area. The premise of a boss who accepts our shooting is that he is not allowed to disclose the address because he does not want to receive more guests."

  Qu Chu said that the restaurants selected by "Jianghu Restaurant" must be "reachable" by the audience. "Some foods are of state banquet level, delicacies of mountains and seas. The audience sees it as a curiosity; we want to make food documentary films functional. Yes, when people arrive in a city, they can use this as a guide to experience food."

  However, there are so many food documentaries, especially when Li Lihong's iconic voice sounded, Zhou Kui sometimes couldn't tell which film he had clicked.

  "I hope that in the future, I can see something more social and more conflicting, reflecting people’s life situations, including dilemmas. Eating is a highly social activity, and dining is a quagmire. The current food documentary, food The shots are very good, but the scenes are not enough." Zhou Kui said.

  In the summer of 2006, the World Cup in Germany was in full swing. Zhou Kui, who was still studying at the National People's Congress, and his classmates went to Sanlitun to watch football.

At that time, Sanlitun SOHO was still a construction site, but the bar street was already very lively.

"I saw a group of migrant workers squatting on the road tees, holding a large cup of tea in their hands, eating steamed buns with water. The changing neon lights of the bar made the faces of the migrant workers red and green."

  Many years later, Zhou Kui still remembers this scene.

The food in the bar may be made into a documentary, and these people outside the bar, Zhou Kui also wants to hear their stories.

  China Youth Daily·China Youth Daily reporter Jiang Xiaobin Source: China Youth Daily

Keywords: food documentary, people, rewarded.it, food documentaries, challenge, chopsticks, zhou kui, han jingguo, food, season, brunt, jianghu restaurant, audience, creators, gourmet documentary