2017年3月20日星期一
Research 11 A bite of china
A Bite of China (Chinese: 舌尖上的中国; pinyin: Shéjiān shàng de Zhōngguó; literally: "China on the tongue tip") is a Chinese documentary television series on the history of food, eating, and cooking in China directed by Chen Xiaoqing (陈晓卿), narrated by Li Lihong (李立宏) with original music composed by Roc Chen (阿鲲). It first aired May 14, 2012 on China Central Television and quickly gained high ratings and widespread popularity.The seven-episode documentary series, which began filming in March 2011, introduces the history and story behind foods of various kinds in more than 60 locations in mainland China, Hong Kong, and Taiwan.The documentary has also been actively encouraged as a means of introducing Chinese food culture to those unfamiliar with local cuisine. Various notable chefs such as Shen Hongfei and Chua Lam were consultants on the project.
A second season of A Bite of China, also consisting of seven episodes (plus trailer), aired from April 18 to June 6, 2014.
Contents
[hide]- 1Episodes
1.1Season 1- 1.2Season 2[6]
- 2Foods Featured
- 3Reception
- 4Controversies
- 5International Broadcast
- 6References
- 7External links
Research 10 History of Peony Sallow Dish
Shui xi: an ancient feast from the Emperor’s table
Speaking of Luoyang, one cannot fail to mention shui xi. Luoyang’s shui xi is a meal made up of a fixed set of courses. It was created and became popular during the Tang Dynasty and was an integral part of imperial banquets, called guan changer or guan xi (official clubs). It could only be eaten by guests of honour such as members of the Royal family, officials or foreign visitors.
Shui xi has been handed down and perfected over the centuries and is today widely popular. Since 2008 it has been enlisted as part of Intangible Cultural Heritage of China.
It is actually from the slow succession of the dishes, which is reminiscent of the natural flow of water, that shui xi derives its name. Shui xi literally means “water banquet”.
The most famous shui xi dish is the “Peony Swallow Dish” and its story is well known all over the country. It is said that when the Empress Wu Zetian governed the nation, local farmers found a huge radish in a Dongguan field in Luoyang and presented it to the Empress because they regarded it as a harbinger of good tidings.
The royal cooks, after much thought, decided to cook it in a soup together with delicacies of every kind. The Empress, after tasting it, said that the new dish tasted like swallow’s nest soup and she gave it the name sai yanwo that literally means “better than swallow’s nest soup”. Since the dish originates from Luoyang, it is also known as “Luoyang Swallow Dish”.
In 1973 the Prime Minister Zhou Enlai wanted his guest Pierre Trudeau, the then Canadian Prime Minister who was visiting Luoyang, to taste shui xi. Zhou Enlai, after seeing a beautiful peony, carefully carved by the chefs, on top of the Luoyang Swallow Dish, said with joy: “The Luoyang Peony is number one in the world: it can bloom even on a plate!” Since then the “Luoyang Swallow Dish” has also been known as the “Peony Swallow Dish”.
Speaking of Luoyang, one cannot fail to mention shui xi. Luoyang’s shui xi is a meal made up of a fixed set of courses. It was created and became popular during the Tang Dynasty and was an integral part of imperial banquets, called guan changer or guan xi (official clubs). It could only be eaten by guests of honour such as members of the Royal family, officials or foreign visitors.
Shui xi has been handed down and perfected over the centuries and is today widely popular. Since 2008 it has been enlisted as part of Intangible Cultural Heritage of China.
It is actually from the slow succession of the dishes, which is reminiscent of the natural flow of water, that shui xi derives its name. Shui xi literally means “water banquet”.
The most famous shui xi dish is the “Peony Swallow Dish” and its story is well known all over the country. It is said that when the Empress Wu Zetian governed the nation, local farmers found a huge radish in a Dongguan field in Luoyang and presented it to the Empress because they regarded it as a harbinger of good tidings.
The royal cooks, after much thought, decided to cook it in a soup together with delicacies of every kind. The Empress, after tasting it, said that the new dish tasted like swallow’s nest soup and she gave it the name sai yanwo that literally means “better than swallow’s nest soup”. Since the dish originates from Luoyang, it is also known as “Luoyang Swallow Dish”.
In 1973 the Prime Minister Zhou Enlai wanted his guest Pierre Trudeau, the then Canadian Prime Minister who was visiting Luoyang, to taste shui xi. Zhou Enlai, after seeing a beautiful peony, carefully carved by the chefs, on top of the Luoyang Swallow Dish, said with joy: “The Luoyang Peony is number one in the world: it can bloom even on a plate!” Since then the “Luoyang Swallow Dish” has also been known as the “Peony Swallow Dish”.
Research 9 Most Beloved Local Dishes
Symbolizing good luck and competitive spirit, the dish uses carp of Yellow River as main ingredients and is famous for its tender and fresh flavor. The carp should be fried and with sweet and sour sauce poured on it before being served. The presentation of the dish is very creative with the carp head lifting up, seeming to be jumping over, hence the name.
With a history of more than 1000 years, the Water Banquet is a unique and traditional imperial banquet in Luoyang featuring 24 dishes of different ingredients and flavors. Most of the 24 dishes are soup based ones, and will be served one after another during the banquet, just like flowing water, hence its name. The exact dishes may vary according to restaurants.
It is a very popular snack in winter with crusty pancake soaked in thick mutton soup. The crusty pancake is tender and tasty after absorbing the soup for a while, and the hot soup will immediately drive away your winter cold.
Also called Soup with Pepper, it is a popular breakfast food in Luoyang which is now commonly enjoyed in most cities of China. Being spicy and savory, the soup is made of flour, fat pork, vermicelli, shelled peanuts, yam, needle mushroom, and many kinds of hot and appetizing condiments like pepper, salt, black pepper.Zhangji Roast Chicken
Zhangji Roast Chicken is the most famous of its kinds. The chicken is roasted with many seasonings such as clove, aniseed, cumin, allspice and wild pepper and so on. It is featured for mashed, tender, and fragrant, a long lasting after take.Research 8 Zhenbutong
The most famous restaurant offering the Water Banquet in Luoyang: Zhenbutong Restaurant
Luoyang Zhenbutong Restaurant (真不同饭店)
As the most peculiar dish to Luoyang, the Shui Xi is noted as “Top Banquet under the Heaven” with the origin in Tang Dynasty. There are two reasons for it name. Firstly, Firstly, unlike the usual custom in China, the dishes served during this banquet are brought one after another, like flowing water, hence the name "Water Banquet". The second reason is that around one third of the dishes are accompanied by different soups.
The banquet are in total 24 dishes. The first and highly reputed is named Luoyang Yan Cai, made of radish shreds, chicken shreds, minced pork and other vegetables simmered in soup, making it taste like succulent bird's nest soup (Yan Wo). Its appearance seems to be a blooming peony, very beautifu
Established in 1895, the Zhenbutong Restaurant has gone through a history of 109 years. It’s a brand name store in China as well as a famed Chinese and international restaurant. The address is as follows: No. 359 Zhongzhou Dong Road (you can take a bus there, or you can spend 6 to 7 Yuan taking a taxi there from the downtown area.)The most popular dishes and snacks in Luoyang: the cooked dishes with peonies on their tops, deep-fried meat balls, peaflours-made noodlesBoasting a history of more than one hundred years, Zhenbutong is popularly beloved for its authentic Water Banquet which has been highly evaluated by many national leaders and superstars. Besides the Water Banquet, most Luoyang specialties and classical household dishes are also served here.
Address: No.359, East Zhongzhou Road, Lao Cheng District, Luoyang
Average Cost: about CNY70 per person (around USD12)
Luoyang Zhenbutong Restaurant (真不同饭店)
As the most peculiar dish to Luoyang, the Shui Xi is noted as “Top Banquet under the Heaven” with the origin in Tang Dynasty. There are two reasons for it name. Firstly, Firstly, unlike the usual custom in China, the dishes served during this banquet are brought one after another, like flowing water, hence the name "Water Banquet". The second reason is that around one third of the dishes are accompanied by different soups.
The banquet are in total 24 dishes. The first and highly reputed is named Luoyang Yan Cai, made of radish shreds, chicken shreds, minced pork and other vegetables simmered in soup, making it taste like succulent bird's nest soup (Yan Wo). Its appearance seems to be a blooming peony, very beautifu
Established in 1895, the Zhenbutong Restaurant has gone through a history of 109 years. It’s a brand name store in China as well as a famed Chinese and international restaurant. The address is as follows: No. 359 Zhongzhou Dong Road (you can take a bus there, or you can spend 6 to 7 Yuan taking a taxi there from the downtown area.)The most popular dishes and snacks in Luoyang: the cooked dishes with peonies on their tops, deep-fried meat balls, peaflours-made noodlesBoasting a history of more than one hundred years, Zhenbutong is popularly beloved for its authentic Water Banquet which has been highly evaluated by many national leaders and superstars. Besides the Water Banquet, most Luoyang specialties and classical household dishes are also served here.Address: No.359, East Zhongzhou Road, Lao Cheng District, Luoyang
Average Cost: about CNY70 per person (around USD12)
Research 7 Luoyang soup culture
As an ancient capital of nine dynasties Luoyang, its long history is not only embodied in the cultural relic attractions, also in food. Many of dishes in Luoyang are from royal family. In addition to the traditional imperial cuisine, there are also delicious snacks like Bufan soup, Zhang’s roast chicken. On the streets in Luoyang, all kinds of soup can be seen everywhere: drinking soup with pepper in winter can warm stomach; Bufan soup is full of local characteristics and it is very popular; drinking a bowl of beef soup will make you sweat. Coming to Luoyang, whether imperial cuisines or street foods, it is worth to try.
Luoyang Soups: quintessence of the ancient capital
Luoyang boasts many soup restaurants, which you can find everywhere and their business is always booming. Generally they are small restaurants which, irrespective of their fame, consist of at most two or three rooms. The real reason that Luoyang soup restaurants have remained successful over the years is that they manage to cater to the taste of the ordinary people.
Luoyang soups, just the smell of which make the mouth water, come in various types, from strong to subtle tasting: soups of beef, mutton, cattle entrails, sheep entrails, tofu, meatballs and many other ingredients, making a total of around twenty or thirty types. Of particular interest are the so-called “old soups” which can be tasted in the old city and along the banks of the river Chan.
There are three fundamental rules for the preparation of a good Luoyang soup: first, the time, the soup has to stew for a long time, precisely from evening to dawn; second, the seasoning, in the pan there is always a canvas bag similar to a tiny pillow containing Sichuan pepper, star anise, cinnamon sticks and other spices. Every family has its secret seasonings and a recipe handed down through generations; third, never add water, there must be sufficient water at the beginning and it cannot be added later on because this will “water down” the soup and impair the original flavour, it is, in fact, called “original soup”.
Soup is the quintessence of food and in Luoyang eating a good soup is now part of the popular culture and a habit that Luoyang citizens are never going to lose.
Due to its long history of the capital of different dynasties, the food culture in Luoyang has developed for thousands of years so that the local food and snacks are very popular among the folk. Luoyang food is characterized with rich soup which means that the most dishes may be cooked in soup and eaten in soup.
n ancient times, Luoyang was said to be the middle part of the world and a great city of China. Food, as part of the Chinese culture, has changed with times and places. Luoyang used to be the capital city of 13 dynasties. In the 1950s, due to the fast development contributed by migrants, Luoyang food became diverse. Luoyang is surrounded by mountains with little rainfall, so local people like drinking soups. No matter it's morning, noon time or the evening, Luoyang people enjoy drinking soups. The Water Banquet, mainly with soup, has become the national feast and Luoyang's pride. Therefore, the essence of Luoyang food is concluded in one word, soup.
Luoyang has about 30 kinds of soups. The materials include mutton, beef, donkey meat, tofu and meat balls. The beef soup is very delicious. It is made with Chinese red pepper, anise, Chinese cassia tree and amomum tsao-ko. Luoyang has many soup restaurants. Most of them are small and the soups are cheap.That is an advantage that attracts people.
Luoyang Bufan Soup is sour, spicy, salty and nice. With a history of 120 years, it is a very typical local dish. It is called as 'Jiufumen BuFan Soup' by local people. It is cook with needle mushroom, leek, seaweed and coriander.Hula Soup also has a history of 100 years. It is cook with powder, meat, peanut, needle mushroom, garlic, Chinese yam, salt, soy sauce, pepper, ginger and pepper.
Luoyang Soups: quintessence of the ancient capital
Luoyang boasts many soup restaurants, which you can find everywhere and their business is always booming. Generally they are small restaurants which, irrespective of their fame, consist of at most two or three rooms. The real reason that Luoyang soup restaurants have remained successful over the years is that they manage to cater to the taste of the ordinary people.
Luoyang soups, just the smell of which make the mouth water, come in various types, from strong to subtle tasting: soups of beef, mutton, cattle entrails, sheep entrails, tofu, meatballs and many other ingredients, making a total of around twenty or thirty types. Of particular interest are the so-called “old soups” which can be tasted in the old city and along the banks of the river Chan.
There are three fundamental rules for the preparation of a good Luoyang soup: first, the time, the soup has to stew for a long time, precisely from evening to dawn; second, the seasoning, in the pan there is always a canvas bag similar to a tiny pillow containing Sichuan pepper, star anise, cinnamon sticks and other spices. Every family has its secret seasonings and a recipe handed down through generations; third, never add water, there must be sufficient water at the beginning and it cannot be added later on because this will “water down” the soup and impair the original flavour, it is, in fact, called “original soup”.
Soup is the quintessence of food and in Luoyang eating a good soup is now part of the popular culture and a habit that Luoyang citizens are never going to lose.
n ancient times, Luoyang was said to be the middle part of the world and a great city of China. Food, as part of the Chinese culture, has changed with times and places. Luoyang used to be the capital city of 13 dynasties. In the 1950s, due to the fast development contributed by migrants, Luoyang food became diverse. Luoyang is surrounded by mountains with little rainfall, so local people like drinking soups. No matter it's morning, noon time or the evening, Luoyang people enjoy drinking soups. The Water Banquet, mainly with soup, has become the national feast and Luoyang's pride. Therefore, the essence of Luoyang food is concluded in one word, soup.
Luoyang has about 30 kinds of soups. The materials include mutton, beef, donkey meat, tofu and meat balls. The beef soup is very delicious. It is made with Chinese red pepper, anise, Chinese cassia tree and amomum tsao-ko. Luoyang has many soup restaurants. Most of them are small and the soups are cheap.That is an advantage that attracts people.
Luoyang Bufan Soup is sour, spicy, salty and nice. With a history of 120 years, it is a very typical local dish. It is called as 'Jiufumen BuFan Soup' by local people. It is cook with needle mushroom, leek, seaweed and coriander.Hula Soup also has a history of 100 years. It is cook with powder, meat, peanut, needle mushroom, garlic, Chinese yam, salt, soy sauce, pepper, ginger and pepper.
Research 6 Soup banquet of Luoyang
The Water Banquet of Luoyang
The Water Banquet has two meaning as follows: 1.all the hot dishes are all cooked with soups and juices; and 2.the dishes are served continuously one after another like the running water.
Features of the Water Banquet include: a) the cuisine covers a wide and good selection of cooking materials, including birds, beasts, fish and vegetables. Any vegetable planted in the field can be made into dishes. Usually, vegetables are cooked with meat. The dishes you order depend on your budget; b) The dishes are all cooked with and soups and juices and rich in tastes, such as sour, peppery, sweet and salty; c) The order of serving dishes are strictly specified. All the cooking materials are well selected and blended, and the dishes are neither undercooked nor overcooked. The Water Banquet can be classified into three kinds that are tailored to different groups, namely high-class, middle-class and low-class.
The most famous restaurant offering the Water Banquet in Luoyang: Zhenbutong Restaurant
Established in 1895, the Zhenbutong Restaurant has gone through a history of 109 years. It’s a brand name store in China as well as a famed Chinese and international restaurant. The address is as follows: No. 359 Zhongzhou Dong Road (you can take a bus there, or you can spend 6 to 7 Yuan taking a taxi there from the downtown area.)
The most popular dishes and snacks in Luoyang: the cooked dishes with peonies on their tops, deep-fried meat balls, peaflours-made noodles
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