[Background sound] There are always some flavours, transcend the geological bundaries, appreciated by people everywhere. [Background sound] Cantonese cuisine, is not only a way of cooking, it also represents a attitude towards food. [Background sound] Shunde, a place which plays a important role in the facilitation of Cantonese cuisine's formation. These delicacies are the common genes passed from generation to generation. [Background sound] Wherever they go, people from Shunde always bring the best food there. After slight cold, Shunde, residing in the south of China, is still covered in green. [Background sound] In the fields beside the damn, The seeds planted three months ago has grown old enough to be harvested. [Background sound] Zhou Shunxiang's family has an acre and half field, while it is still sunny, he and his wife have to harvest the yield quickly. [Background sound] Mustard. Its swollen root can be used to make courses that can be enjoyed all year round. It's also called spicy mustard root, It's usually made into pickles in the northern part of China. But to people of Shunde, it has a special status in their heart. It has even got a nickname "abalone of Shunde". [Background sound] Before being served on the table, The mustard must go through many processes. [Background sound] First, it is dried for a week, [Background sound] then use salt water to soak it for 12 hours, cure it and give it a salty taste, then put it out to dry again, repeat this process for a month. [Background sound] Under the influence of salt and sunlight, part of the sulfocompound in the mustard decomposes, [Background sound] which causes a spicy taste. Letting the cured salty flavour takes over. Mustard is a indispensable ingredient in the kitchens of Shunde. [Background sound] Take pig's jowel meat, with appropriate amount of fat, stir fry it to half cooked [Background sound] Pour peanut oil on the mustard stripes [Background sound] Over high heat, the oil temperature reaches over 200 ¡æ. Shovel it up in the air, let every stripe of mustard get heated evenly. The suface quickly cauterizes and let off a charred fragrance. [Background sound] Using high heat during stir fry, preserves the quality of food. [Background sound] Mustard stipes tastes crunchy and pungent, counteracts the greasy feel of pork. [Background sound] stir fry pig yowel and mustard
[Background sound] [Background sound] The special flavour of mustard, make it the most universal supplement. [Background sound] steamed mustard patty
[Background sound] [Background sound] steamed fish filets
[Background sound] [Background sound] Even without other ingredients, cut it into diced bits and eat it directly can also be a refreshing snack. [Background sound] oily syrup mustard bits
[Background sound] [Background sound] The mustard is easy to carry, and can be preserved for a long time. For most people of Shunde, The taste of mustard, is the taste of Shunde. [Background sound] Many expatriates from Guangdong province come from Shunde. 400000 expatriates from here live in 56 countries and regions across the world. [Background sound] When the buds of kapok begin to blossom. No matter wherever you are, People from Shunde will come home. [Background sound] Qingming Festival is nigh. [Background sound] Offering sacrifices to ancestors duiring Qingming festival, is a custom for people from Shunde. The sacrificies must be roasted pigs. [Background sound] The history of roasted suckling pig in this region can date back to the West Han dynasty. In two thousand years, the techniques were passed down and perfected. It gradually becomes the epitome of cantonese barbecue. [Background sound] Because the 25kg needs to be roasted as a whole, The cutting of the meat is very crucial. [Background sound] If you cut too shallow or too thick, The deeper part in the meat may tasts insipid. If you cut too deep, you will puncture the skin. Affecting the overall looks. [Background sound] Rub salt and sugar evenly on the meat. Wait for an hour to let it soak in. [Background sound] The roasting is divided into three processes. First, use gentle charcoal fire to bake the pig skin dry. Roast till it is medium rare. [Background sound] Use the special pinbrush, to puncture holes evenly across the pig skin, let the liquified fat to ooze out. Preventing the skin peels off the flesh. [Background sound] When the temperature in the oven rises to 400¡æ£¬ start the second roasting. [Background sound] The water and the fat under the skin inflate drastically under the heat. [Background sound] When to pull it out of the oven, depends entirely on the sounds and the cooks' experience. [Background sound] Be ready. [Background sound] Spray cold water onto the skin, preventing the skin gets charred during the next roasting. Then decrease the temperature in the oven, roast for one more hour, until the entire pig is well done. [Background sound] The sesame-like bubbles formed during the roasting, give the pig skin a sustainable crispy taste. [Background sound] roasted pig
[Background sound] Sesame skin, golden colour.
roasted pig are the standards to determing whether a roasted pig
roasted pig are the standards to determing whether a roasted pig is of good quality. [Background sound] For people from Shunde, the roasted pig is more than just food. It represents the appreciation and revere towards ancestors, and the wish for a continuous bloodline. The region south of the Five Ridges, has always been a sanctuary from wars and conflicts. People formed stable family settlement,according to blooadlines. [Background sound] Ancestral hall is the center of the family. It is also the spiritual harbour [Background sound] of everyone in the family. There are over 300 ancestral halls in Shunde today. They still remain the most ancient and dignified buildings in the villages. [Background sound] Chen Guangjian, who is 88 years old comes back from Hong Kong to his hometown Shajiao every year during Qingming festival. The familiar flavours bring back his childhood memories. Chen Guangjian started off as a labor, struggled for half a century in Hong Kong, gradually build up his own enterprise. [Background sound] Decades of hardwork earned him an enterprise. He believes this is because of the blessing of ancestors. [Background sound] On the day of Qingming festival, 20000 descendents of Chen come from all over the world, to worship their ancestors. [Background sound] Biting the sugarcane, shows the ancestors your powerful bite. Look forward to a bright future While honoring the passed families, [Background sound] In the regionof Pearl river esturary, Worshipping ancestors is the most important family event. Blessing from ancestors. The couple get along in harmony. Everyone get together with pleasure and joy. Family history, ancestors's achievements get preserved in the family pedigree and the elder ones tales. [Background sound] The preparation of a big banquet is underway. [Background sound] The family members pooled the money to buy the roasted pigs. The number of pigs, shows the prosperity of the family. [Background sound] Thousands of people sit around the tables in the ancestral hall. You can see this scenery in every village in Shunde, during Qingming festivals. [Background sound] The old manners and the amicable ambiance of the traditional Chinese vilage, are best interprated by this moment at the family banquet. [Background sound] The cured mustard writes an end note for the people who will leave the hometown. For people from Shunde, it's not just food, it's also a taste, the memories from childhood, and the distant honetown. [Background sound] Junan town, Shunde district,Guangdong province
[Background sound] [Background sound] Huang Yuerong comes back to her hometown Junan, The southeast asia cuisine she is making gives us a hint about her extraordinary experience. [Background sound] Huang Yuerong went to Singapore at the age of 16. With the cooking skills and diligent attitude she got from her mother, she worked in a Chinese family as a maid. [Background sound] At that time, There was a group of women just like Huang Yuerong, working as maids or labors, making a living on their own. [Background sound] Outside the traditional marriage, they braided their hair up by themselves, and pledged never to marry. They called themselves self-braided women. Local Chinese immigrants called them "Ma jie"out of respect.. [Background sound] The one- hundred-year-old sisters, OuyangHuansong and OuyangHuanyan worked in the house of singapore's former prime minister Lee Kuan Yew for decades. [Background sound] After spending the life time away from home,when they come back, The thing they miss the most is the white congee from hometown. [Background sound] White congee is very simple, yet it requires patience and mastery of heat. [Background sound] Add peanut oil and start to blend, make every grain of rice covered in oil, makeing it easier to pop in the boiling water, [Background sound] Boiling the rice to pop, while keep the congee from being a bowl of starch. This balanced state contains the understanding of rice's characteristics. [Background sound] The food as simple as congee, can be full of creativity in the hands of [Background sound] people from Shunde. Adding meat to congee was an attempt first made by the people form south of the five ridges. [Background sound] Heat for a little while, the taste is smooth. Stew for a longtime, the taste grows mellow. [Background sound] A bowl of congee made from seasonal ingredients with layered flavour will warm your body asa well as your heart. congee with fish fillet
asa well as your heart. [Background sound]
congee with fish fillet [Background sound] congee with choy sum salted egg
[Background sound] [Background sound] congee with lean pork, liver and kidney
[Background sound] [Background sound] Wu Guobao, 70 years old, is now scouring the streets of Shunde, to find the flavours tucked in the corner of memories. [Background sound] He was born in Shunde. Although he has been living abroad. He has a taste for Shun de cuisines. [Background sound] Wu Guobao noticed this place's hot pot is different from others. Congee instead of soup with seasonings is used as the base of the hot pot. [Background sound] Using fragrant rice that has been stored for a year. Using removed bones from Qingyuan chicken as an ingredient, to make soup. [Background sound] Filter the soup then add into fragrant rice. [Background sound] Stew over high heat for four hours. The rice was melt into the soup, [Background sound] Then filter out the residual rice. [Background sound] The rich thick rice soup combined with the sweet chicken soup, ready pair up with other ingredients. No rice congee
ready pair up with other ingredients. [Background sound]
No rice congee [Background sound] Using congee as the base, requires the ingredients to be put in following a certain order. [Background sound] Seafood and shellfish go in first to set the base tone to the whole pot. [Background sound] Then fish. meat, and vegetables follow. Pile up the different flavours. [Background sound] The congee is smooth and thick, instantly covers the ingredients. The congee preserves the ingredients original flavour, as well as adding a sliky taste on top. [Background sound] Try this carp. Carp. Carp is the kind of fish that people from Shunde love the most. [Background sound] The congee soup that boils with different kinds of ingredients has a refreshing and rich taste. No matter how far you go, the flavours of home always lead people back to the direction of home. [Background sound] The one time "Ma jie" has become old grandmas. Experiencing Vicissitudes of life, treking a long way back home, Only the simple white congee is always there them. [Background sound] The flavours of home can bring back their old memories. [Background sound] The food passed down from generation to generation, also brings surprises to the young people from time to time. [Background sound] Chen Longhui came to Shunde a dozen of years ago, to work as a industrial product designer. [Background sound] Not only did he find a place to fulfill his potential, he also found a snack which he just can not have enough of it. [Background sound] This thin smooth rice noodle is a another attempt people from Shunde made to refine the rice based food. [Background sound] The stone mill grinds rice into fine and smooth rice milk. [Background sound] Pushed manually, the rotation speed do not exceed 60 rounds per minute. Without destroying vitamins, proteins and enzymes in milk. Preserving the special fragrant of rice. [Background sound] It will only take a minute in the steamer, for the rice milk to have a transformational change. [Background sound] Chencun rice moodle, is less than 0.7mm thick, yet very resilient. [Background sound] The intergrity of the noodle is controlled by the hands dividing it. The distance between the knife and the cutting booard remains less than 3 minutes. [Background sound] chencun rice noodle
[Background sound] [Background sound] The tasteless rice noodle can pair with anything, bearing infinite possibilities. [Background sound] There are dozens of supplements to choose from. [Background sound] pot stewed meat enriches the simple flavour with its tender texture. [Background sound] The seasonings need changing and innovating, But the production of rice noodle, still sticks to the rules made 80 years ago. [Background sound] Chen Longhui frequently goes back to the rice noodle work shop. An unwitting discovery, gives him a idea. [Background sound] Stone mill has existed for 3000 years as a tool of production It is a breakthough that enables people to process natural ingredients in a refined fashion. [Background sound] Even at a time that technology evolves faster than ever, people still belive this traditonal tool can preserve the original flavour of the food better. [Background sound] Chen introduces the compression mechanism of stone mill into the design of a blender. Trying to preserve the flavour and nutritions of ingredients while sustain the juice extraction rate. [Background sound] Chen has been doing this line of work for ten years, He has 200 designs that have been put into production. [Background sound] Inside the restaurant, the century old stone mill is still turning, Chen Longhui, is still the new Shundian that loves Chencun rice noodle. [Background sound] Half of Shunde's 2.5 million residents come from somewhere else. They come to Shunde with different expectations. The chances and changes of lives unfold quietly. [Background sound] GuLang, Shunde district,Guangdong province
[Background sound] [Background sound] Are you happy that I'm gonna send you there? - Yes. - Yes? I want you all come along. [Background sound] I have things to do. I can't drive you everyday. A few months ago, Zhang Chuting and her families moved to Gulang village. Because of her huasband's job changes, Chuting has lost count of how many times have they moved. Chuting comes from Maoming,Guangdong. She came to Shunde for work in 2007. Then she met Liang. After their marriage, she stayed with his husband in Shunde. Became a new immigrant in this city. [Background sound] People from different places form a family. Doing so, they'll have more adjusting to do. It's always the nuance that takes a lot of efforts. For example, three meals of a day. The 300km between Maoming and Shunde is long enough to create different preferences towards food. We don't have a lot of fish in my hometown, there aren't many fish pounds there. I don't like to eat fish before, after I came here, he often cooks fish. He says he'll get sick if he doecn't eat fish. [Background sound] In order to change Chuting 's opinion about nutritious fish. Liang come up with a lot of ideas, People who don't like to eat freshwater fish probably hate it because they can not accept the earthy taste. That's beacause alga secretion get attached to fish's body. The closer the fish lives to the bottom, the more pungent this taste gets. [Background sound] Liang selects bighead carp which live in the upper level of the water. The taste of it is refreshing and sweet. [Background sound] Apart from select the particular kind of fish, he has another idea. [Background sound] Stir fry pork, put it over gentle heat to get the oil for the cooking of chicken. [Background sound] Under high temperature, amino acids react with carbohydrate creating the enticing smell. [Background sound] The water in the fish meat is the source of the unfavourable taste. Fry it, vaporize excessive water. Purging the earthy taste as well as solidify soluable proteins, makes it tastes savory and tender. [Background sound] During the stew, chicken and fish releases soluable amino acids and nucleotide. Improving the flavour exponentially. [Background sound] Liang's techniques come from local regular dishes. fish farmer stew [Background sound] cooking meat alongside fish, It originally a dish created by fish farmers to celebrate the harvest at the end of th year. [Background sound] Liang'addition of the chicken, making it more tasty and nutritious. [Background sound] I like the vibe of my man cooking at home. I remember him looking after me the month after I gave birth to my girl. He cooked for me. [Background sound] stir fry flower clams
[Background sound] [Background sound] It is caring and devotion that promotes the delicious food to evolve and pass on. And the delicious food in turn warms our lives. [Background sound] On the other side of the city, Liang Qiaoqing is also cooking. She is experimenting an unconventional way of cooking. [Background sound] The kitchen is filled with different types of machines Many chores that were completed manually now can be finished by machines. [Background sound] As long as the programm is set you can just wait for your food to pop out at the arranged time. [Background sound] The generation grows with industrialization get accustomed to working with machines more quickly. [Background sound] Baking is an essential part for the daily cusine of a Western family It's has a very different emphasis from the traditional Chinese cooking [Background sound] In the process of baking we are able to have a variety of experience in details There is no way for it to replace the traditional cooking But from where I see it it can create a different kind of surprise for our life [Background sound] The charm of baking itself along with the exotic culture it brings with attracts many of the younger generation just as accepting the other emerging lifestyles the younger generation are always the pioneers of acceptance [Background sound] They are the new blood for this city [Background sound] No matter one was born and raised in Shunde or came home from a different country or come to Shunde from somewhere else They have all found their own ways in Shunde [Background sound] Liang Qiaoqing grew up in Shunde and returned here after college and has became an internatioanl sales person in the local home appliances industry [Background sound] They are the generation who has been changed by the era They work in office buildings and live in modern communities However, there are more people passing the traditional genes they carry to the next generation [Background sound] San Zhou Village, Shunde Guangdong
[Background sound] [Background sound] Durning the weekend Chuting takes the children back to her mother-in-law's as usual The wampees in the yard are riped and they have brought a sweet surprise [Background sound] The mother-in-law is busy working in the vegetable garden in front of the house After her husband passed away she spends most of her time in here And every weekend are the days for her to expect the most [Background sound] As the Dragon Boat Festival arrives Chinese rice dumplings are going to be an essential part in tonight's family reunion. Fold it like this hold still and hold tight Chuting wants to take this opporunity to teach her five-year-old daughter how to make rice dumpling [Background sound] Put the rice in yourslef [Background sound] streaky pork soused to a certain degree enriches every rice dumpling with more flavour and nutrition [Background sound] Meimei is struggling help her help her finish Each family used different food material and for the children learning from their mother is going to be the most authentic recipe [Background sound] Flavour and tradition are passed down and accumulated during the learning process [Background sound] Liang acts as the chef as always He knows the best about everyone's preferences in the family. [Background sound] The improved fish pond steam fish is still the main course Other than being considerate of Chuting this is also the whole family's favourite dish [Background sound] There is a long way ahead of the children There taste of food needs to be cultivated from now on. After they's grown, no matter where they go the taste of Shunde will be in their deepest memory, just like their hometown [Background sound] I like the feeling of an extended family all being togehter I don't care where I live I don't care about how rich we are, neither. Being able to eat dinner with parents that's more than enough for me. [Background sound] Jayapura, Indonesia
[Background sound] [Background sound] She Jianbin is called Second Brother by others He spent most of the time traveling for the past few decades. [Background sound] No matter where he goes, he always carry something with him as his traveling partner. [Background sound] The authentic old-growth forest [Background sound] goes around that merbau this merbau is in the middle This is an island, 2000 kliometers away from Djakarta. [Background sound] Second Brother goes deep into the rain forest for the sake of their lumber business. See, it's about 30 meters. This tree The diameter of this one is about 80 centimeters. [Background sound] Two hundred years ago, Shundians started to purchase lumber in Southeast Asia. For all those years, Second Brother already has the ability to distinguish different lunmbers. Those lumbers would be transfers back to Shunde and becomes the material for furniture. [Background sound] Besides work, One thing Second Brother likes the most [Background sound] is the food. Becasue of the mixed climate here in Indonesia it has many different raw materials and a unique cooking culture. [Background sound] This place is famous for spices. pepper, curry, clove and cardamun all mixed together makes the spicy base of Indonesia food. [Background sound] Second Brother is the frequent visitor of this Chinese restaurant. [Background sound] Actually for this crab, if it was made in Shunde just Steam it would be great. Everytime he comes here he never forgets to exchange experience with the owner. He helped improved a few dishes. [Background sound] the diner has more and more customers. And the two of them became friends. [Background sound] Denpasar, Indonesia
[Background sound] [Background sound] This is the famous local fishing port. [Background sound] Every morning, All different kinds of fresh seafood got transfered here. [Background sound] If you are here early enough, you can always buy fresh and cheap seafood. [Background sound] The local food material brought inspiration for Second Brother He would use the cooking methods and skills back at home and make a table full of food that tastes very much like Shunde food. It's about my size [Background sound] Fresh out of the water the Indian Ocean crab, is not going to be covered by pepper and curry, [Background sound] put in a few green onion and ginger stir-fry with hot oil brings out the original freshness and sweetness of the food [Background sound] stir-fry crab with green onion and ginger
[Background sound] [Background sound] Second Brother finally took out his secret weapon this is our special local product from Shunde smells so good right, smells very good Let me tell you this A lot of people now bring this to Canada, Hongkong, Macao and Singapore What's it called? dried dace. cut the dries dace in to pieces putting slices ginger and cured meat [Background sound] There are more than a hundred ways to cook dace in Shunde But when one is outside of Shunde They can only eat dried dace to feel close to their hometown. [Background sound] After the Double Ninth Festival amount of precipitation starts to decrease Every time the north wind comes People are going to know It's time to make dried dace. [Background sound] Take fresh dace and rinse with water Adding salt to vaporize the water inside [Background sound] put it under the sun and bath in wind for one day after soused adding fermented soybean juice for flavour. [Background sound] The taste of fermented soybean juice are sealed by sun and wind becomes more rich and strong. [Background sound] dried dace
[Background sound] [Background sound] After steam for 10 minutes the freshness of dried dace is back. [Background sound] Hosting best friends with food from hometown has became a habit for Second Brother for years From where Shundians see it Cooking by onself is the best courtesy you can show. Second Brother takes this kind of manner to a different country. For me? really? Again [Background sound] Food brings me wealth The wealth I'm talking about is not money But my friends. It helps me to connect with other people and mak friends. [Background sound] Shunde Port
[Background sound] After retuning to Shunde
Shunde Port Second Brother is going to cook a traditional dish.
Shunde Port Second Brother is going to cook a traditional dish. For this dish, not many people would hand-made it anymore. [Background sound] Second Brother started to learn cooking when he was 13 While dealing with lumber for the few decades, He still keeps some unique techniques. [Background sound] He learned from famous Shunde chef to make pheasant roll He is proud of this dish the most. [Background sound] pork neck meat 30 centimeters long the fat near the pork skin is rich and tender [Background sound] cut it as paper thin won't allow any damage to it This is going to determine the look of pheasant roll [Background sound] Even though his cutting skills is not as good as before but Second Brother is still very confident [Background sound] Souse with local wine can reduce the fatty taste to the pork meat and also adding a little wine taste [Background sound] cornstarch can provide a protecting layer for the pork seal the flavour in and make it crunchy and crispy after fried [Background sound] cut lean meat to slices [Background sound] yolk can seal the moisture [Background sound] Steam for 20 minutes with big fire cut into chess piece like shape after cooled off [Background sound] deep fry twice need to become crunch on the outside and tender on the inside. [Background sound] pheasant roll
[Background sound] [Background sound] This is the best one you cooked recently I haven't taste this in a long time. [Background sound] Second Brother is going to fly to the next destination He still brings the dried dace and the cooking skills he learned in Shunde with him, every step of the way. [Background sound] I don't know how to speak English nor Indonesian. I have been going back and forth in Southeast Asia for 8 years I have friends in every island. Traveling in a different country always brings people different taste of food. It is like this for Second Brother for Dragon as well. [Background sound] Dragon is from Belgium, He lives and works in Shunde [Background sound] As long as he is free he likes to search in alleys and streets and look for great food. [Background sound] Hello What's this? roasted goose [Background sound] roasted goose? roasted goose [Background sound] a traditional food Dragon is in a really treat today he found the most popular roasted goose place for Shundians [Background sound] From a street food stall to a diner place Brother Hua and his wife have been doing this for more than 30 years [Background sound] If one is pursuing for the tender, cripsy taste but not too fat and too oily. Every step is very important. [Background sound] the Maconnaise goose are naturalized they are fat adn tender in the meat [Background sound] the taste of spice is crucial to the dish this is the secret recipe of Sister Hua [Background sound] Pouring in high degree of wine into the goose abdomen souse for 3 hours it can enhance the flavour and also keeps the goose fresh [Background sound] rinse in hot water tighten the outter surface [Background sound] and then cool it with cold water in order to remove the extra fat [Background sound] maltose melted in high temperature the color of suagr brings brightness and makes the goose look delicious [Background sound] For the past 700 hundred years People in Lingnan have always use crockery to cook roasted goose the arch part of the crockery can gather the heat and heat the goose evenly. [Background sound] After roasting for an hour, the surface of the roasted goose look like the red agate [Background sound] the souse material become rich soup inside the belly this becomes the dipping sauce for the dish [Background sound] roasted goose
[Background sound] [Background sound] To ensure the flavour and quality Brother Hua and his wife won't make more than 30 roasted goose per day. [Background sound] They start to cook 6 o'clock in the morning won't be able to sell them till dusk [Background sound] When Dragon first came in Shunde He found his place here with a local food. [Background sound] Making chocolate was his business in Belgium With this skill Dragon had his first income in a place like Shunde wher everyone loves food. [Background sound] And what made him to decide to stay here permanently aside from new oppontunities it was becasue he fell in love with the food here. [Background sound] Today, Dragon is hosting his friends not with his chocolate but with a new Shunde dish he learned. Are you guys here yet? not yet. we are still on the way Hurry. [Background sound] Dragon like to cook by himself Among the Shunde dishes he learned he is proud of the Drunken Goose the most. [Background sound] Drunken Goose is one of the common dish in Shunde rural area stir-fry to burnt the goose meat seal the smell and moisture [Background sound] the next step is the most important one [Background sound] adding homemake sauce and add a whole bottle of red rice wine [Background sound] to cook with rice wine the entire time without any water at all that's why it's called drunken goose. [Background sound] the alocohol burn and volatilize because of the heat let the goose meat to be covered in double fire amino acid keeps emitting full of the wine taste [Background sound] drunken goose
[Background sound] [Background sound] For Dragon not only he learns more about Shunde but also enables him to make more friends. In Shunde, we say eat more. eat more. the more the merrier. [Background sound] 5 kliometers from here, Xingtan town, Luo Weiman is going to host his Germany business partner with drunken goose. [Background sound] More and more foreigners came to Shunde for business. Dunken goose is a representation of Lingnan rural area food, just like a business card of Shunde. Let's open this up [Background sound] See, the smell comes out. [Background sound] Actually when we are doing business with each other, along with the food, we get to know each other better every body becomes freinds while have dinner together, and hence comes with the business deal. The trust we have for each other, is going to be even more secure as time flies. [Background sound] Even if we all speak different languages but food is the media that connects us together. [Background sound] See there's soup inside it [Background sound] careful [Background sound] suck the soup in the taste of the soup is very rich [Background sound] using red rice wine to enhance the flavour is like a trademark for lots of Shunde dishes except for drunken goose we can also make drunken crab wine preserved crab
we can also make drunken crab [Background sound]
wine preserved crab [Background sound] the secret to it is about the rice wine produced in Shunde it is a special kind in white wine the smell of the wine comes from a surprisingly material [Background sound] rice are cooked with high heat mixed with the wine cake pieces [Background sound] the mucedine within the wine cake transfer the starch to sugar from the rice saccharomycetes turns sugar into alocohol [Background sound] to obtain the soya beans smell the most important ingredient is about to come. [Background sound] Choosing from the fattest meat from the back of a pig boil for 20 minutes and cool them off in cold water getting ready for the brewing process [Background sound] Back in the Song Dynasty people used to use lamb to brew wine using pork to brew wine started in the late Qing dynasty and they were invented by Lingnan people [Background sound] Shunde still use the old time brewing techniques This is also the secret for Shundians' to keep until present days. [Background sound] The cooked meat would be spending time with high degree rice wine in an pithos for more than a year [Background sound] The longer the brewing the better the wine is going to be. The older the meat, [Background sound] the better the smell. the old cooked meat has a golden color to it they will be transfered to 30 degree rice wine. [Background sound] This is where the soya bean smell comes out, [Background sound] the fat structure of the pork has already loosen up and they can adsorb the smell from the rice wine. aliphatic acid, glycerinum and aromatic ester come together and makes the soya bean smell [Background sound] and then we can leave the rest to time. 30 days later the rich and tasteful red rice wine will be able to be of help in Shundians' kitchen. [Background sound] The wisdom of brewing has been there for thousands of years the discovery of soys bean smell is a new surprise to Shundians Infusion, change and legancy, comes and goes in this land, never stops. [Background sound] Hello Everyone. [Background sound] So many hot girls tonight. [Background sound] Dragon has been living in Shunde for 8 years, He harvested career and friends here, and started his own family. Food shorten the distance between people helps him blend in to a different country rapidly. [Background sound] I love Shunde. And I love Chinese food. Every time I'm back here, it feels like home. Maybe I will still be here, in 20,30 years. [Background sound] During the weekend, Chuting's family goes to purchase food materials as usual and then they will go the grandma's house. [Background sound] Second Brother begings another journey, and this time, he brought something new for his friends. Everytime I taste this Kohlrabi it just feels like I'm home, like I'm back in Shunde. After Mid-Autumn Festavial it is time to plant Kohlrabi again, [Background sound] 500 years ago, when the Shundian's ancestor first plant the small brown seed in to the soil, they never would have thought, these unnoticeable root of the plant, would carry so much feelings. [Background sound] The taste of a place, goes around with the memory of one's hometown, keeps carrying on and never stops. [Background sound]
