第四集 时间的味道

第四集时间的味道

Time is a friend of food, but also it’s enemy. New technologies can help preserve food, while traditional preservative technique may create different and even more tender flavors, through salting、air-drying、stewing or smoking procedures. Today, the relative traditional foods still influence the Chinese diet, and preserve the unique feeling of the Chinese to watch flavor and the world.

The old Hulan river flows gently on autumn morning. Originating from the Lesser Khingan Mountain range, it winds its way through

The Songhua river. Kinsuhi lives in Beijing, to her, hometown means nothing, but the pickles she misses the most. The mother flora the cabbage seeds in July, when the hottest season over year begins, the high quality plants also the perfect ingredient for making kimchi. Today, King is to learn how to make kimchi for the very first time.

Korean like to celebrate festivals with ??tiok, a kind of rice cake. The steamed glutinous rice flour will be pounded until turning mote to sticky. The combination of sweet soft tiok and fresh kimchi is unmatched. Women villagers will go to every household to help make kimchi. The spicy fragrance has permeated the small yard. Every household in this village has a cellar. Lactic acid ferment quietly, half a month later, the fresh cabbages will turn into tasted kimchi.

People will never give up their desire for fresh food, but they are likely prefer to pickled food as long as they accept flavor. And the affection for it will grow as time goes by.

Kimchi is the main dish the dinner.

Kimchi products vary a lot, even the same kimchi product may taste completely different: fresh when cool and tender when hot.

And Korean house wives are always proud of their cooking skills.

When kim’s parents are busy pickling vegetables, people reside in 4000 kilometers away are fascinating

with anather flavor in the early autumn.

The different climate and different geographical conditions in south china have created different cuisines

and different fresh keeping methods.

Cured meat is popular in winter. The curing process was originally invented to prevent fresh meat from rotting

in southern weather. Today the cured food of here is served at banquet.

Clay pot rice is also a classic dish made with cured meat.it’s a complicated and ordure task to cook clay pot rice which requires precise control of heat. Traditional clay pot rice is made in the clay pot with rice that was harvest between 3 and 9 month earlier. Cook the rice over a really high heat first, then put the pot on a charcoal stone to ensure the juice from the meat seeps into rice thoroughly. The pot and sticky dish is the most proper choice in winter.

Tian’s family runs a cured meat shop. Every morning,

he is the busiest one in the shop. Tian has been engaged

in the business for ten years. And the shop named Hexing has history of 60 years. Today, Tian manages this shop with his father and uncle.