Colorful curry Which can conquer the taste buds of Cantonese Our students bring authentic Thai food back to China What's the secret of the Cantonese wonton noodle soup? It will be very fragrant after baking Cinnamon turns out to be bark How many uses does it have Sweet and spicy, with ingredients soaked in spices What's changed inside? Lao Guang Taste of Spices Spices are commonly used ingredients in ancient and modern China The ancestors of the Shennong era in China already knew how to appreciate the flowers, fruits, branches and leaves of aromatic plants And dedicate it to the gods Western desire for spices has even started the era of great sailing Space-time replacement. Spices have become the secret of every cook early morning Alley of Lao Xiguan Cantonese start today's first meal with a bowl of wonton noodles Cantonese wonton noodles Each may be different But there is always a familiar taste lingering The secret of this mysterious taste is hidden in the soup Wu Jingyun's Wanton Noodle Shop is in the alley Full diners downstairs Upstairs he's grilling dried earth fish Earth fish is also called flounder, and Wu Jingyun roasts slowly on a charcoal stove Roast on both sides until golden Gradually squeeze out the oil, the rich salty fragrance overflows Let people start talking Earth fish from Zhejiang, Shanwei, Yangjiang, Beihai Bake out the oil, the soup will be very fragrant Earth fish grilled on charcoal stove is more fragrant Because baking is too slow Most wonton noodle shops use microwave ovens or gas stoves instead original Guangzhou people make wonton noodles With pork bones Earth fish shrimp Ham soup base They use the earth fish in the oven as a spice to enhance the flavor of the bone soup This is the soul of the Cantonese wonton noodle soup Except soup base Dried ground fish can also be intimately combined with wonton First select the thick earth fish to peel and bone Deep fry until crispy At last Crush the crispy fish into powder And mix in the pork stuffing But this method has not been used for a long time This wonton is another flavor It takes time and effort to make a bowl of traditional stuff If the earth fish contributed to the strong flavor and sweetness of Cantonese wonton noodle In its place of origin, its changes are more colorful Shanwei Magong Port Lin Captain Lin Maming got up early Because his wife gave him a procurement task These are big Terrapin lives under the seabed, and fishermen catch it by trawling So the locals also called the earth fish "dibao" The end of the year is the season when the ground fish is plump He bought twenty pounds of earth fish Dried fish for his wife Shanwei is one of the main producing areas of dried fish Locals use it as a condiment Almost every dish has a scent of dried earth fish His wife Luo brought his brother to his uncle in his eighties. Help yourself deal with the earth fish bought by her husband The smaller the fish, the harder it is to handle To cut a thin fish It's easy to pierce the fish with a little carelessness People who do n’t understand will cut So that's it A budget man They will dry small earth fish into dried fish, and large ones will be marinated with sea salt and ready to eat after three days More than 20 pounds of fish have been processed and dried on the beach in front of their house We used to have no home for fishermen So everyone lives on board Big fish needs more sun The little fish can be dried today You can take it in for another half day tomorrow With the sea breeze and the sun, the ground fish is dried in a few days Same as Wonton Noodle Shop in Guangzhou Rodetti dried the earth fish on an open fire until crispy Fish turns into golden yellow powder She was afraid that her grandchildren would eat bones Finely sifted the fishmeal again The umami flavor spreads These earth fish meals have become Shanwei's favorite condiments Fish ball is a must-have food for Shanwei people for holiday and hospitality Mackerel was caught that day Repeatedly beat until the fish is glued Seasoned earth fish meal is here This fish ball tastes salty and fresh Baked scent The sea salt salted earth fish was once a meal for fishermen on the boat There is a unique way of eating locally Called "Hunchun" Spring is an egg Heat the marinated earth fish in a casserole Melted earth fish emits a strong fragrance Then put the eggs in Mix and continue to stir It's ok when the egg is nine mature The casserole left the eggs just cooked After deep-fried, the dried earth fish evaporates more oily flavor Stir-fried with kale, the faint kale has stained the sea Refreshing and sweet Have dinner Rodetti likes to be hilarious Husbands rarely go to sea today With the child This table of earth fish feast Is the tender memories of that wandering era Ten am is the busiest time at Damnoen Saduak Floating Market Wei Hong and her husband are also among them Wei Hong is an authentic Guangzhou native She married a Chinese name to her Thai husband Abin The main task of the couple to the floating market is to eat Spices are a big magic weapon for the good taste of Thai snacks This is paprika Paprika, spices are very important for Thai food Because Thai food is used to season with different spices The spices in the floating market still can't satisfy Wei Hong and A Bin They decided to go to Bangkok's largest food wholesale market right away Endure beckoning to them by various foods They just walked towards the spice stall Curry paste with different characteristics from all over Thailand excite them Because we also have unique recipes for making curry paste So we also want to see the curry paste made by others Different from us This pepper is used for pounding The ingredients for curry paste are on the field in Thailand In addition to the world famous rice Thailand has the most spices Wei Hong and A Bing take their three-year-old son to the countryside Cultivate food to start from a young age, learn Thai food to start from the study of spices Spicy but fragrant Help pick peppers Here, pick peppers Ah Bing searches in the treasure trove of spices I can still dig in the ground so hot Nothing but true love After digging the ginger, the spices can be found nearby Butterfly bean, this is not in the curry paste Lemongrass is used to make curry paste Lemongrass only at the root For spices Skillful This food is not easy Because my husband is a gourmet He has loved cooking since he was a child There are many Thai experience courses for tourists here in Thailand But no Chinese teaching I thought, why do n’t we make one? When Thai men who love cooking meet Chinese women who love brains Bangkok's first Chinese Thai classroom was born in 2014 Good morning please This is our chef Abing For more than four years A Bin became an ice chef Wei Hong did everything except cooking Include on-site translation Don't let it become piece by piece A word from the chef now Even a look She can translate a small culinary thesis Maybe this is called a match made in heaven Have you ever had green curry before What is your impression of green curry I haven't eaten I have eaten yellow curry, green curry is in Thai Except Dongyin Gong Very classic dish. Curry is a sauce made from various spices Is a typical representative of compound flavors Among them, the classic recipe of green curry contains 12 kinds of spices Ugly lemon juice brought from the farm to take the green peel and use Otherwise it will make the dishes bitter Cumin from China is also among them Chef Bin follows ancient methods Grind 12 kinds of spices from dry to wet in order to grind Finer The stronger the taste Thai food is a little different from Chinese food Put the oil first, then open the fire, and fry the curry Green curry spicy flavor Good partner coconut milk can reduce spiciness and flavor This bowl of boiled fish eggs is a daily dish of Thai people The freshness of fish eggs complements the hot collision of green curry Green curry can also be fried with Thai rice Scent Every grain of rice is soaked with green curry spices In Thailand, how can I lose Tom Yum Gong? Flaming soup, hot and sour taste Appetite Why we want to bring authentic Thai flavor back to our motherland through Chinese students You can make it so delicious today I think you can open a shop The premise is to practice Send off students Wei Hong wants to surprise the chef Osmanthus can be seen everywhere in Guilin When I was in Guangzhou, I missed the fragrance of sweet-scented osmanthus Two years ago Yang Zhizhi, who studied art, resigned from the position of designer of a large Internet company in Guangzhou She returned to Guilin Chenglin's hometown, Guilin When I'm in a hurry, I will work until three or five in the morning Before going back At that time, I was thinking about whether to change my life. The business opportunity she is targeting is the sweet-scented osmanthus in her hometown. Sister Yang Ling, who has been an e-commerce company for many years, decided to help her start a business Every September to October is the season for osmanthus blooming. I ’m afraid of raining osmanthus However, Yang Zhizhi was unfavorable for the first time to collect flowers at the scene. When Osmanthus fragrans is wet, it can't be asked at all Can only be wasted Guilin has more than 2,500 years of osmanthus cultivation history among them Jin Gui is known as the King of Osmanthus Also the main local variety Early october The weather finally turned fine Yang Zhizhi and sister down the Li River Find flowers in Baisha Town, Yangshuo, Guilin. How much osmanthus do you plan to collect 10 to 15 tons 15 tons if the supply is sufficient Osmanthus flower enters the third day of flowering. Slap on people Into osmanthus rain Far away, it has a strong sweet smell. This laurel tree is over 300 years old It is said to be one of the oldest laurels in Baisha Town Leaves resemble willow blades, full of flowers Therefore it is called "willow leaf osmanthus" Is the best of Jin Guizhong Osmanthus flowers these days Basically we are so busy that we ca n’t sleep Collect osmanthus to grab Osmanthus is not only afraid of rain Afraid of high temperature exposure According to experience Must stop flowering before noon The more you play, the better, right? Playing Osmanthus looks simple and rude In fact Just hit the leaves to the side Flowers fall This will not hurt the trunk Also shape the osmanthus tree Everyone cooperates around this old tree Busy from early morning to noon I finished collecting more than 360 catties of osmanthus Must be delivered to the factory within two hours Otherwise, this osmanthus will be hot for a long time It will turn black after heating Mo Jianyuan has been processing osmanthus for more than ten years Is one of the few manufacturers to continue using traditional wood fire baking technology Yang Zhihui entrusted the osmanthus flowers he received today I beg you this year thank you boss Baking slowly, the fragrance of the flower is still there All efforts are made to ensure that this rice-sized flower retains its golden and sweet flavor after dehydration. 24-hour shift with experienced masters Every hour You have to move every bit of osmanthus Each oven has to be baked for more than three hours with firewood A pound of osmanthus roasted about 1.5 to 1.70 After four days and three nights of struggle Osmanthus osmanthus with natural sweetness is finally available In addition to shipping Yang Zhihui was thinking about another thing Make fresh sweet-scented osmanthus Good sister to accompany your own business Osmanthus is a good companion for desserts Osmanthus fragrans inlaid in a transparent paste seems to be still frozen on the branches Sprinkle a few osmanthus with crystal clear jelly It's only enjoyable in the local season Hand-picked fresh Osmanthus fragrans, Yang Zhizhi made them Osmanthus wine Osmanthus Honey and Osmanthus Sugar Jin Gui and white sugar layer by layer iteration The two are fully edible These common foods With osmanthus, it brings a clean and sweet smell to the sense of smell and taste Because of Osmanthus, Yang Zhizhi has completed his transformation Storm is coming The pier in Xiangzhou, Zhuhai is full of sheltered fishing boats Zhongshan Caterer Wang Hongrui and friends heard that a boat arrived in Hong Kong Eat fish from Zhongshan Brother Lu, how are you Today was tough What fish did you keep for me Pretty Eat fish on fishing boat by the sea in winter This is what Wang Hongrui is doing Ye Tulong, who has been cooking Japanese food for more than ten years, prepares to make sashimi He has one more thing to do before moving the knife I grind wasabi first. Wasabi, a must-have spice for this high-end Japanese cuisine For the best taste Wasabi must be eaten and milled Usually within ten minutes Today I also brought my own yellow mustard Let ’s compare today Sashimi is also called sashimi in China In ancient times it was called "gui" And Japanese sashimi is also written as "脍" After a while Ye Tulong cut the fish Dip Japanese soy sauce first Then add some yellow mustard Stir Yellow mustard entrance is spicy and straight cavity nasal cavity But soon relieved Then full of aroma Wasabi is similar to yellow mustard But with plant-specific freshness The sashimi aroma is greatly stimulated Yellow mustard is more fragrant, green mustard is more fragrant These two spices give sashimi a richer taste experience Different from wasabi It takes a lot of work to make yellow mustard December is the season for mustard Mustard seeds grow up after flowering Sunflower mustard seeds after drying Is the raw material for making yellow mustard Before the exotic pepper appeared Yellow mustard was one of the sources of ancient Chinese spicy flavor Hongrui Wang is a master at making traditional yellow mustard Pour season mustard seeds in Mashed This is our local mustard seed Grandpa tell me There was this before Finely ground powder Wrap it with oil paper and put it in a pot Allow the powder to fully absorb moisture Really can not Too exciting Cantonese cuisine is light and delicious Like white cut chicken, sausage Dip this yellow mustard to bring out the umami taste The best partner of pork intestine powder for Zhongshan breakfast is yellow mustard Originally pale powder Appetizing with yellow mustard increases appetite For Guangdong Cantonese White Cut Chicken Dipping is very important Spicy chicken meets the spice of yellow mustard The taste becomes rich Yellow mustard makes Wang Hongrui's kitchen flourish Crispy meat dumplings are a specialty of Zhongshan Fried with yellow mustard Originally light flavor adds flavor Yellow mustard is most attractive with meat Roche prawn with open back Absorbed yellow mustard Spicy nose to taste Highlights the sweetness of the shrimp This is my own yellow mustard I grind it myself Wang Hongrui has been cooking for 15 years I cook local dishes for a lifetime I feel like we must have one or two restaurants in each of our cities Make back to our traditional dishes Night falls Wang Hongrui greeted a wave of foreign friends with local dishes If you are here for the first time, I will give you a taste tonight The most traditional street food in Shaxi Whether morning or night Yellow mustard is used in some corner of Zhongshan to stimulate the aromatic taste Light the ordinary life with a touch of bright yellow In the spring Tancheng Tan Fragrant Floating Local Jianping He and his wife Mo Xinlan have been going uphill every day recently 26 years ago His father contracted several nearby hills A total of two hundred acres of land, all used to grow the most famous local spices These laurels were planted by my father for 30 years They took out a strangely shaped knife Draw the trunk with the blade length stroke Use the tip of the knife One stroke Exfoliation of uniform length of bark A strong aroma permeates It turns out that these sweet trees are local specialty cinnamon So big Became famous hundreds of years ago Our local laurel He Jianping cut off the peeled tree trunk Leave a tall stump Used to prevent accidental injury to tree roots by cattle and other livestock The roots will sprout The osmanthus grown after five years can be harvested again So cycle Inexhaustible Qingming to Lixia The best season to harvest cinnamon The trunk is full of water Cinnamon peels easily A horn knife is a local skinning tool Used for more than 20 years The curved knife is easy to peel Remote in the mountains To save time The couple can only eat their own simple meals at noon Harvesting cinnamon Cannot be replaced by machinery The method of manual harvesting has remained almost unchanged for hundreds of years Few young people are willing to join the industry He Jianping harvested for the first time in decades Next time i don't know when Only fragrant after drying Good weather this year Tens of thousands of pounds Whenever the cinnamon harvest season The whole family has to dispatch He Jianping's father He Qiguang is 73 years old Two hundred acres of mountain land were contracted that year Planted 120,000 laurel trees in seven years Planting laurels for generations My Taigung brought Guizhong from Nanyang The ancestors planted cinnamon, they never thought that they could shelter the offspring for so long Locals are familiar with the habits of cinnamon Even use it to test physical fitness Hot people feel spicy when they eat it Cold people will feel sweet after eating Peeled and dried Can reduce spiciness Cinnamon powder is mixed with other spices to make allspice But these are all pediatrics for He Jianping Refining cinnamon oil with ancient methods is a big job He Jianping is used to making some spares for the elderly and children at home every year Cinnamon oil has a therapeutic effect on diarrhea and abdominal pain in children Everyone has spare Time-consuming and labor-intensive, one hundred pounds of raw materials can only concentrate seven or two sesame oils Since the rise of the cassia oil plant in the late 1990s Very few people know how to refine oil by hand A strong spiciness overflowed, and the cinnamon oil finally came out. Different from other oils Cinnamon oil is heavier than water and volatile So the locals stored it in water You can get two to three pounds after steaming for a day So pretty, yellow Cinnamon shelters generations of the family, and He Jianping loves cinnamon trees When idle He climbed a dozen meters high cinnamon tree in front of the door to clear it of parasitic plants This laurel is at least forty or fifty years old Older than me Parasitic plants on trees can kill laurels Cinnamon tree begins to pull out new shoots Foreshadows the official passing of the picking season this year Toiled for two months, ready to celebrate Sweet and spicy, two flavors that run counter to each other But magically focused on cinnamon Tender cinnamon is spicy He Jianping cooking I like to use old cinnamon, it tastes sweet Tasteful and mellow This compound taste is extremely penetrating Just one click to reach the taste buds Cinnamon is best for meat Especially in the cold or winter Warm the stomach and warm the heart Put a drop of domineering cinnamon oil in the emu oil Cantonese favorite white cut chicken suddenly has a more wonderful taste Finish peeling cinnamon this year To celebrate Pepper was once as expensive as gold and was a cargo on the Maritime Silk Road Hainan is the largest pepper production area in China This tropical crop of Indian origin was brought to Hainan for cultivation by overseas Chinese in 1947 As a native of Wenchang, Hainan Zhou Shitong and his wife Hong Yunfei grew up under pepper vines The home is already the third generation of pepper growing, When I was a kid Parents are busy We will help Peppers begin to mature in June Picking period is two months At the peak of a day, you can pick six or seven trees A bunch of pepper As long as one turns red Change is a sign of maturity Can be harvested These cyan peppers are dried after being killed Gradually darken Into black pepper as we know it Volatile oil in black pepper If heated for a long time, the spicy flavor will disappear So black pepper needs to be ground and used With the progress of processing technology Using freeze-drying technology It can also retain the original color and taste of pepper Called "green pepper" The most commonly used white pepper in China requires more complicated processes The couple soaked the freshly picked peppers with water More than ten days later The pepper crust is rotten After repeated scrubbing White and tender peppers gradually appeared They have been partnering for ten years It takes a lot of work to grow pepper And the price fluctuates greatly Few young people use this as their main business But they are focused on doing a good job in pepper trading. Also buying processed peppers locally They spend most of the year collecting on the road About one million catties per year My husband has a hard time lifting heavy things Usually I am responsible for payment I don't feel hard Today is Grandpa Ding Guiying's birthday This first generation pepper farmer is 102 years old Hongyun flew to visit him He was the first to grow pepper His grandson will also plant Carry on like this Everyone rushed home early to give the old birthday star Zhang Luoshou feast Hong Yunfei is in charge this time She will make two big tables Of course, local specialties are indispensable for white pepper Pork belly chicken is a classic Cantonese dish Also welcomed by Hainanese Plus Yuan Bai pepper blessing Tang Qing belly white, soup warm and spicy Directly to the stomach and intestines Different from black pepper The aroma of white pepper can be retained even if it is ground into powder No need to grind Go fishy with seafood Deodorize and taste with meat By the smell of aroma Spices up soul and appetite Makes limited food change endless flavors, forming the characteristics of different regional diet schools This is the feast of food More aesthetic taste
