Food culture variety show "Food Through Time and Space" is continuously popular on Shandong Satellite TV at 21:30 every Sunday. During the premiere of the program last week, food tracers brought food across the Tang, Song, and Ming dynasties and across thousands of years. The tasters on the scene praised and shouted wonderful! The highlight of this week continues. What delicious food will the contestants bring across time and space? Will it impress the tasters and make them successful?
Large model transformed into gourmet again in Tang Dynasty Palace delicacies
The large model Wang Ju can be said to be "desperate" for food. In order to taste the authentic flavor of snail powder, she specially "flew" to Liuzhou, Guangxi to explore the truth, but also because food and her husband met and loved each other. Wang Ju not only loved to eat, but also would study the dishes she loved. In this program, she brought a long lost court dish of the Tang Dynasty camel's hoof soup.
Judging from the ingredients, we know the weight of this dish. It is said that camel's hoof soup was created by Cao Zhi, a famous scholar in the Three Kingdoms period. It is also called "Qianjin Cuisine" because of its value. Tang Xuanzong and Yang Guifei had tasted it in the Tang Dynasty, and camel's hoof soup has become a delicacy that can only be enjoyed by dignitaries. Therefore, Du Fu's poem "Advising guests to use camel's hoof soup, frost orange pressing fragrant orange" refers to the luxury of nobility, and loves Wang Ju of Tang Dynasty culture, The discovery of this hard dish of the court and its transformation and upgrading in the program can move the tasters to succeed in promotion?
Contestants' opinions lead to disputes on the spot. Yin and Yang are reconciled to reprint famous dishes of the Song Dynasty
As soon as Qi Zhicai, the food traceability person, came on the scene, his unique shape immediately aroused the curiosity of the taster. After more than five years of no haircut and shaving, he claimed that in order to practice what Confucius said in the "Filial Piety Sutra", "body and skin, accept parents", integrate traditional culture into his real life, and truly achieve the "unity of knowledge and practice". When the taster asked whether his family supported his way of life, Qi Zhicai said that although his father strongly opposed him, he would still adhere to his own way of behavior. He was immediately pointed out by the taster that he was inconsistent. Since he took the "Book of Filial Piety" as the criterion, why did he turn against his closest relatives? Is there any other reason behind it?
The food brought by Qi Zhicai is the flower cooked quail from the Jade Food Batch of the Song Dynasty. This dish is not only famous in the Song Dynasty, but also plays an important role in Chinese food culture, which marks the official integration of Chinese flowers into the dishes. Qi Zhicai prepared peony, acacia, hibiscus, and sophora japonica for the selection of flowers. In order to increase the nourishing effect of cooking, he also prepared Chinese wolfberry, red dates, polygonatum, angelica, liquorice, eucommia, Chuanqiu, and tuckahoe, which are all eight kinds of Chinese herbal ingredients. In addition, he carefully prepared two quails with completely different cooking methods. Qi Zhicai said he was very confident to conquer the tasters.
"Prince of Squid" Show Skills and Taste on the Spot; Popular Discussion on Chinese Fish Eating History for More than 1000 Years
There is a well-known "Squid Prince" on the street of night market in Shenyang. Zhan Dongpeng has more than two million fans on the Internet with unique skills. Many fans come to Shenyang to roast squid for him. On the program, Zhan Dongpeng showed his squid baking skills. His movements were elegant and cool, and his taste directly conquered all guests. Teacher Wang Lei said frankly that he "tasted the taste of the sea".
Squid is just a warm-up. Zhan Dongpeng's main dish is brewed white fish from the Warring States Period. Brewing and broiling white fish is recorded in "Qi Min Yao Shu · Volume 9 · Broiling Method", which is a roast fish dish with a history of more than 2000 years. The appearance of this dish has opened the mouth of the tasters. From the Warring States Period to the Tang Dynasty and then to the Ming and Qing Dynasties, fish has always been an indispensable presence on the Chinese table. Teacher Zhao Yuping has also exported many interesting "unofficial stories of eating fish".
Take the audience to explore food in the long river of history, and immerse in the historical and cultural customs in a meal and a vegetable. At 21:30 every Sunday, Shandong Satellite TV's Food Through Time and Space will meet you. Shandong Satellite TV's dithering, fast hand, video number and other platforms will be simultaneously broadcast online. What kind of food history stories will each traceability person bring?
First food culture variety show
Delicacies Across Time and Space
21:30 every Sunday
Broadcasted by Shandong Satellite TV
Coming soon
