【on site】

  Start with this cup of tea

  [Explanation] The daily life of Chaoshan people starts after a cup of Kung Fu tea, and so does Fang Shuguang.

Born in a family of chefs, he began to learn at the age of 15. His father, Fang Dashun, is also a famous Chaozhou chef, known as "a knife in Chaozhou".

Now this name has also come to Fang Shuguang. He is the inheritor of the intangible cultural heritage of Chaozhou cuisine.

  [Concurrent] Fang Shuguang, inheritor of intangible cultural heritage Chaozhou cuisine

  At the peak, I cook five dishes and five programs every week. Every week, every month, every year, the dishes I produce have never been repeated.

It turned out that the (TV station) director said to me that Master Fang's brain is an endless recipe.

  【Kitchen Symphony】

  [Concurrent] Fang Shuguang, inheritor of intangible cultural heritage Chaozhou cuisine

  In terms of cooking career, I was influenced by my family, because my father was in the 1950s and 1960s. In Chaozhou, "a knife in Chaozhou" is also my father. There are 7 of 11 members in my family. Being a chef, so my father thought it was too much, my father arranged for me to change careers.

Although I was asked to change careers, I like cooking, because I am optimistic about life. In terms of cooking career, no matter what era you go to, people cannot live without food.

  [Live] This pomegranate ball should not be too big, and the shape should be round. On the other hand, the tiger's mouth should be squeezed more like a pomegranate. See if it's stable and won't fall over on the turntable.

  OK, let's cook.

  [Concurrent] Fang Shuguang, inheritor of intangible cultural heritage Chaozhou cuisine

  As a Chaozhou cuisine, its characteristics are clear, fresh, flavorful, light, and original. Another is that it has more sauce dishes, and different dishes have different sauce dishes.

There is another one, make coarse materials carefully, then how to make coarse materials carefully, I can make an analogy, like this sweet potato leaf, something that everyone dislikes, but through the hands of Chaozhou chefs, it is made into a soup, which can be served When you go to Taigazhitang, its name is also very nice, that is, Huguo Cuisine.

  [Concurrent] Fang Shuguang, inheritor of intangible cultural heritage Chaozhou cuisine

  In the West, some Western cooking methods are used, such as frying, roasting, roasting, etc., but it has its own characteristics and can retain the original flavor in cooking. I think it is still our Teochew cuisine.

  [Explanation] Chaoshan people "travel between the East and the West, operating from the north to the south", and wherever there are Chaozhou people, there is Chaozhou cuisine.

One after another hometown cuisine has spread all over the world with the footsteps of the hipsters. A home-cooked dish is the most authentic emotional bond between overseas travelers and their hometown, and the Chaozhou cuisine rooted overseas is also constantly innovating. , intermingled with each other.

  [Concurrent] Fang Shuguang, inheritor of intangible cultural heritage Chaozhou cuisine

  Therefore, in terms of the origin and spread of Chaozhou cuisine, it has a very wide influence. The Chaozhou cuisine preserved in Southeast Asia is still relatively good, because (overseas Chinese) they have crossed the sea before to make a living there, and they have a foothold. In the future, with room for development, they will be nostalgic when they get older, and nostalgia can also contribute to the inheritance and preservation of local Chaozhou cuisine.

In Southeast Asia and Hong Kong, the traditional famous Teochew dishes are preserved there, such as poached chicken, dry fried kueh, pork jelly, and Teochew lo mei, etc., which are indeed well preserved.

  [Explanation] In recent years, Master Fang has devoted his main energy to researching some traditional and even lost "ancient and early taste" tidal dishes, and writing recipes.

On the road of culinary art, the craftsman is still tireless.

  [Concurrent] Fang Shuguang, inheritor of intangible cultural heritage Chaozhou cuisine

  In class, I once said that cooking is like being a human being. My pursuit of every dish is perfection, refinement and elegance.

No matter if you are high-end or low-end, I think I must do my best to do good things.

  Reporter Fang Weibin Wang Qingran reports from Chaozhou

Responsible editor: [Luo Pan]