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Life always pushes us
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to strive forward
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regardless of our willingness.
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Prepared to depart,
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people begin the trudge.
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Where they settle,
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there is cooking fire.
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From the migration of individuals
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to the transportation of food ingredients,
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from the evolution of cooking methods
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to the alternation of human destiny,
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the footsteps of human and food
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never cease.
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In Linzhi, Tibet,
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the warm and humid seasonal wind from the Indian Ocean
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promotes the rapid growth of plants.
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It's again the busiest time of the year
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for Baima Zhandui.
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“So tiny.â€
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Gastrodia elata and Ganoderma lucidum are
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the major income sources,
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but they will all vanish
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one month later.
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"It breaks again."
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Boasting canyons and snowy mountains
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with an elevation difference of seven thousand meters,
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Linzhi embraces
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the most abundant alpine plants in the world.
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Baima's little brother has just graduated from senior middle school,
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so Baima has to earn enough money
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for him to go to college within a short time.
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Before that,
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Baima prepares
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a special gift for him.
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Eighty percent of the forests in Tibet are situated in Linzhi.
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Baima Zhandui searches hard for
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the honeycomb he discovered several days ago.
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Now,
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he has to find a way to reach the tree top.
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To the local people,
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honey is so precious a nutrient
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that it deserves their risk.
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Though it sounds incredible,
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this custom
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has been passed down for centuries.
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Baima chooses a cane
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by which he is connected with the tree.
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From now on,
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his life is determined by the cane.
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Everything seems going on quite well.
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One hour passed, Baima has climbed high.
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Baima has climbed high.
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But there’s still a long way to go.
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Worrying about his son,
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Baima's father arrives hastily.
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Baima dares not to cut the tree with both hands now,
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and he slows down significantly.
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Don't be afraid,
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look up
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and hold tight. Take it easy.
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Three hours later,
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Baima has almost reached the tree crown.
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He now
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prepares to free himself from the cane.
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Forty meters up high on the tree
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without any protection,
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it is indeed a dangerous walk.
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Wild bees are unafraid of human beings.
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Baima has learned from the elders
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how to produce smoke,
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which forces the bees to give up resisting.
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To cut open the hollow where the bees hide,
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Baima could yield the sweetest honey.
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Very delicious and nutritious.
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It’s been so long a time since I ate it last time
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In a remote and isolated forest,
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sweet food is really scarce.
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Therefore, honey
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is the most precious gift
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that Baima could bring for his family.
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Sweetness is the purest
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and earliest experience of delicacy for mankind.
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Honey contains
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80% of fructose and glucose.
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As the only sweet food for early men,
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honey can produce calories
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and restore physical strength quickly,
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which is crucial to our ancestors.
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Unlike the sucrose extracted from sugar cane or sugar beets,
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the natural sugar in honey
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can be immediately absorbed by human body without hydrolysis.
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In Chinese kitchens,
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honey can never be replaced
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by other sugars
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in the preparation of
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dishes and desserts.
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Surely,
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as to the Baima’s, butter honey is their favorite.
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For the Tibetan youth,
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to obtain honey means
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to climb as high as an equivalence of ten floors.
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However, for some others,
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to gain honey requires an arduous plod over tens of thousands of kilometers.
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Canola is just beginning to blossom;
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Tan Guangshu has been ready to set out.
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Let’s go.
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Lao Tan is a professional beekeeper
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for more than twenty years.
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By this job,
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he has managed to raise a son and a daughter.
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Every year at Qingming Festival,
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Lao Tan, together with his wife Wu Junying,
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starts the journey of racing against flowering seasons.
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After a full day and night,
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the beehives have been transported to Qinling Region, 500 hundred kilometers away.
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The flavor of flowers defines that of honey,
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thus honey produced in different areas
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tastes distinctly.
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And that’s the charm of honey as a delicacy.
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Qinling is home to the best acacia honey in China.
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However, Lao Tan is uneasy,
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after all,
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beekeeping is dependent upon the climate.
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In the middle of April,
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the weather changes in a sudden.
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Strong winds combined with heavy rains 13000:10:13,660 --> 00:10:15,760result in the early ending of flowering.
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Nobody knows
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how long the bad weather would last.
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Past experience is unreliable.
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Last year you went there and got the honey, that's fine.
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But it wouldn't be necessarily the same case this year.
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You have no idea of
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the real situation about the destination.
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The road ahead is thus unseen.
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Twenty years ago,
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Lao Tan promised his bride
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to undertake a sweet career with her.
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When we were engaged,
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Lao Tan told me that beekeeping
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was like traveling,
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fun and romantic.
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After we married, the truth is that
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we are always on long and arduous journeys,
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full of hardships.
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In the days of poor traffic,
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people always bring foods that can be preserved for long
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when they travel far,
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which are generally called Road Dishes (i.e. travel-ready dishes).
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Road Dishes not only prevent people from hunger,
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but also retain the hometown flavor familiar to their owners.
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The seemingly lonely trip
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is enlivened
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by the the presence of a woman from Sichuan.
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Take it easy.
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I know I should take things easy.
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She has a quick temper and I have a bad temper.
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Wu Junying is able to
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make soybean pudding (Douhua) with simple tools.
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In Sichuan and Chonqing,
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Douhua is a popular appetizer and easy to make.
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Sichuan husbands are henpecked.
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It would be good.
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Women are capable.
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They hold up half the sky,
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maybe more than half.
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Without me, you have nothing to eat.
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You don't know how to cook.
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Whatever you, Tan Guangshu, want to eat, I make it.
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Before I get it done, you just praise me falsely.
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Sichuan women are indeed capable.
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Douhua is in fact ,
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a kind of gel
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with the proteins in soybeans reorganized
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that is, the protein cells are linked
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to form a reticular network when heating in brine.
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The taste of the soybean pudding is conditional
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on the use of strength in squeezing out the water.
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In the simple and crude tent,
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a wonder takes place.
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Now it’s time for seasonings.
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With refreshing parsley,
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cool mint, crispy deep-fried peanut,
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as well as sour and spicy pickled vegetable,
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the soybean pudding is ready to be served.
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It’s delicious enough for one
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to forget all the tiredness of such a long trip.
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Lao Tan, have a look,
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it is exactly the same as those we made at home.
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The soup is so clear.
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Well done.
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Today's Douhua looks rather nice.
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It feels cool to eat it when it is hot,
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very very cool.
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When you were mad at me in normal times,
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you should have been as tender as you are now.
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An understanding wife and loving mother.
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Understanding and loving.
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In Sichuan, basically women are the boss in the family.
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Lao Tan is henpecked.
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A rich meal
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indicates a new start of journey.
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All their belongings,
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over 10 tons in weight,
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must be loaded before dark.
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Because of the job,
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a beekeeper has to be out
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for as long as eleven months every year.
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And the couple toiling along the way
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guarantees their children a secure life.
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Feeling free and unrestrained,
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that's the fun of beekeeping.
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What we do enjoy is such sense of freedom.
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For twenty years,
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they are not besieged by the sense of loneliness
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during the long and weary journey,
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not only because the husband is enduring
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and the wife is industrious,
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but because
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the flavor of hometown accompanies them all the way.
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Lao Tan, the beekeeper, and his wife
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travel with their bees.
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By contrast, another group of people
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travel light,
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with their hands only.
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At the foot of the northern slope of Qinling Mountains,
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the wheat is thoroughly ripe.
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The popularity of mechanical harvesting
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doesn't get in the way of its competitors.
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Wheat reaping is an old profession in China,
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and wheat reapers challenge the mechanical reapers with their hands
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when the wheat is ready to harvest.
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As a grain
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once revising the history of human civilization,
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wheat is most widely planted in the world.
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Shanxi, the kingdom of pasta,
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embraces various kinds of food with wheat as its main ingredient,
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ranging from the most common steamed buns (Mantou),
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baked wheat cakes (Guokui), noodles,
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Chinese hamburgers (Roujiamo),
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pita bread soaked in lamb soup (Yangrou Paomo)
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to a great diversity of snacks.
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However,
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to enjoy the primitive and ancient fragrance of wheat,
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one has to wait until the wheat harvest.
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Wheat is rich in starch and protein,
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and the newly picked wheat
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contains the highest amount of sweetness.
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You shouldn’t fool the laborers
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or treat them unfairly.
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Fine, fine.
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Good job. Here you are.
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Finally got a sight of banknotes. I've earned my bread.
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You’ve done the job. You deserve it. 26200:17:12,320 --> 00:17:14,360Shanxi natives are accustomed to
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cutting noodles into strips around 3 cm wide.
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It is the appropriate width
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and the fitting fire
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that fully display the bounciness
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and the fragrance of the newly gathered wheat. 26800:17:28,200 --> 00:17:31,240The old granny knows better than anyone else the secret of making noodles,
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that is, a roaring fire
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generating by the burning firewood in the bellows.
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The topping
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is a mixture of edible black tree fungus,
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carrot, tender bean curd
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and stewed minced meat,
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which is called Saozi by Shanxi natives.
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Chili pepper sprinkled with boiling oil
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is a forever loyal partner to noodles.
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We are all peasants.
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You work outside, just help yourself.
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Fine, fine.
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Just homely dishes.
272
00:18:06,516 --> 00:18:07,528
That's great. Thanks.
273
00:18:07,508 --> 00:18:09,576
To treat the wheat reaper is a tradition of generations.
274
00:18:11,524 --> 00:18:12,590
A large amount of carbohydrates
275
00:18:12,596 --> 00:18:14,604
can provide and maintain the glycoside
276
00:18:15,504 --> 00:18:17,504
that human body needs after heavy labor.
277
00:18:20,506 --> 00:18:20,562
Nowadays,
278
00:18:21,522 --> 00:18:23,560
reaping by hand has no advantage over mechanical reaping.
279
00:18:23,506 --> 00:18:25,592
The narrow slope is the last battlefield.
280
00:18:27,500 --> 00:18:28,578
Working for ten hours
281
00:18:28,588 --> 00:18:29,597
in a wheat field with an area of about 670 square meters,
282
00:18:30,578 --> 00:18:32,578
a reaper is paid no more than 200 Yuan.
283
00:18:35,568 --> 00:18:37,634
A mechanical reaper costs at most 100 yuan.
284
00:18:38,509 --> 00:18:38,587
That's impossible.
285
00:18:38,534 --> 00:18:38,539
You want 200.
286
00:18:39,576 --> 00:18:40,618
The mechanical reaper is a machine.
287
00:18:41,522 --> 00:18:42,588
You fill it up and it runs around.
288
00:18:42,594 --> 00:18:45,650
Only men will reap in handfuls.
289
00:18:46,558 --> 00:18:47,559
But you ask a sky-high price.
290
00:18:47,568 --> 00:18:48,576
You should know,
291
00:18:48,576 --> 00:18:50,576
no one would pay that much at all.
292
00:18:56,522 --> 00:18:58,534
Make money,
293
00:18:58,544 --> 00:18:59,618
buy some gift for the kids
294
00:19:00,503 --> 00:19:01,555
and pay back the money borrowed.
295
00:19:02,508 --> 00:19:03,540
Then
296
00:19:03,505 --> 00:19:04,511
spend the extra cash
297
00:19:04,564 --> 00:19:04,622
on foods,
298
00:19:05,522 --> 00:19:05,588
drinks
299
00:19:05,588 --> 00:19:05,594
or something else.
300
00:19:06,558 --> 00:19:07,596
Happy enough.
301
00:19:17,538 --> 00:19:18,626
As to this harvest time, they have worked for over ten days
302
00:19:19,538 --> 00:19:21,556
yet earned less than 1000 Yuan.
303
00:19:32,538 --> 00:19:33,610
Wheat reapers no longer belong to this age
304
00:19:34,534 --> 00:19:36,541
in which only efficiency counts.
305
00:19:38,514 --> 00:19:39,518
Wan Maquan and his fellows
306
00:19:39,588 --> 00:19:42,674
may be the last professional wheat reapers in China.
307
00:19:46,501 --> 00:19:49,545
Wheat-reaping, an old profession with a long history,
308
00:19:50,514 --> 00:19:54,515
is gradually diminishing under the attack of machine reapers.
309
00:20:02,584 --> 00:20:03,628
Foods
310
00:20:04,542 --> 00:20:05,610
may come from
311
00:20:06,512 --> 00:20:07,546
remote seas or mountains.
312
00:20:09,546 --> 00:20:10,547
Since long time ago,
313
00:20:10,586 --> 00:20:11,593
people have changed
314
00:20:12,562 --> 00:20:14,578
from living by hunting to living by gathering,
315
00:20:15,538 --> 00:20:16,544
with only one exception.
316
00:20:20,512 --> 00:20:21,540
The ocean
317
00:20:21,546 --> 00:20:23,568
is the last hunting field of mankind.
318
00:20:24,507 --> 00:20:25,571
It is predicted by some scientists
319
00:20:26,546 --> 00:20:27,562
that fishes in the ocean will be entirely consumed
320
00:20:27,568 --> 00:20:29,584
within 50 years. 33100:20:35,160 --> 00:20:37,340But Yang Shilu, a fisherman from Zhejiang, asserts
321
00:20:35,534 --> 00:20:37,534
that the days of living by the sea
322
00:20:37,534 --> 00:20:39,534
could last simply 10 more years.
323
00:20:43,528 --> 00:20:45,532
East China Sea celebrates its opening day of fishing season
324
00:20:45,538 --> 00:20:47,540
after a three-month fishing ban.
325
00:20:48,558 --> 00:20:50,564
This kind of small boat is called mom-and-pop boat.
326
00:20:51,524 --> 00:20:52,608
It functions as the feet of fishermen,
327
00:20:53,508 --> 00:20:55,508
sailing at a speed of 15 nautical miles per hour. 33900:20:57,340 --> 00:20:59,080The couple cast their first net.
328
00:21:08,568 --> 00:21:10,572
Located along the coastline of Eastern Zhejiang,
329
00:21:11,546 --> 00:21:13,592
Sanmen Gulf was once abundant in fish resources.
330
00:21:18,582 --> 00:21:19,666
As the 15th day of the month in the Chinese calendar comes near,
331
00:21:20,576 --> 00:21:21,592
so does a spring tide.
332
00:21:22,564 --> 00:21:23,630
Yang's wife is weak
333
00:21:24,548 --> 00:21:25,560
and begins to feel seasick.
334
00:21:31,507 --> 00:21:32,511
Whenever they go to sea,
335
00:21:33,524 --> 00:21:34,527
the husband is responsible for fishing
336
00:21:34,558 --> 00:21:37,558
as well as all the chores, such as lighting cooking fire and preparing dinners,
337
00:21:38,532 --> 00:21:40,548
which has been a tacit understanding between them for over twenty years. 35000:21:46,740 --> 00:21:48,080With white crabs deep-fired
338
00:21:46,508 --> 00:21:48,508
and dried noodles cooked in boiling water,
339
00:21:49,508 --> 00:21:50,606
they have a simple supper.
340
00:21:51,534 --> 00:21:53,566
After that, there would be 6 hours' hard work.
341
00:21:59,516 --> 00:21:59,525
The net has been under water
342
00:22:00,576 --> 00:22:01,576
for twenty hours
343
00:22:06,503 --> 00:22:08,599
before they anchor and draw it in.
344
00:22:10,507 --> 00:22:11,531
It is rather disappointing
345
00:22:12,596 --> 00:22:13,648
when the net is pulled out of the water,
346
00:22:20,507 --> 00:22:21,603
with the sole reward, a pomfret,
347
00:22:25,528 --> 00:22:26,582
escaping .
348
00:22:29,598 --> 00:22:30,680
Six hours have passed,
349
00:22:31,509 --> 00:22:33,521
but no fish is caught.
350
00:22:35,538 --> 00:22:37,552
Fortunately, their efforts yield other species of seafood.
351
00:22:38,548 --> 00:22:40,626
The ocean again shows its generosity.
352
00:22:43,506 --> 00:22:46,512
Our lives depend on this boat.
353
00:22:46,566 --> 00:22:47,650
Without the ocean,
354
00:22:48,558 --> 00:22:50,563
we are unable to make a living. 36800:22:55,680 --> 00:22:57,440Fifty kilograms of seafood
355
00:22:55,568 --> 00:22:57,642
is the fruit of a full day and night's hard work.
356
00:22:59,562 --> 00:23:00,600
Within ten hours,
357
00:23:01,502 --> 00:23:04,520
these sea crabs will be served in the restaurants in metropolis.
358
00:23:09,518 --> 00:23:10,594
To obtain food ingredients
359
00:23:11,502 --> 00:23:14,548
requires unusual toil and patience.
360
00:23:14,509 --> 00:23:17,525
The rule also applies to acquiring food in mountains.
361
00:23:21,578 --> 00:23:23,616
Rao Changqing still gets nothing
362
00:23:24,558 --> 00:23:26,559
after a half day's search.
363
00:23:28,502 --> 00:23:29,600
In order to gather a special fungus,
364
00:23:30,524 --> 00:23:32,527
this old man has been waiting for eight months.
365
00:23:32,598 --> 00:23:34,600
Now is the time for harvest.
366
00:23:38,528 --> 00:23:41,530
In the depth of the fault zone of the green mountains,
367
00:23:41,566 --> 00:23:44,608
with moisture-laden air accumulating at an altitude of 2400 meters,
368
00:23:45,562 --> 00:23:47,614
there is a precious food ingredient.
369
00:23:52,566 --> 00:23:53,620
Little flower mushroom (Xiaohuagu),
370
00:23:54,576 --> 00:23:56,610
the king of shiitake mushrooms,
371
00:23:57,558 --> 00:23:58,565
is a breed of fungus growing on decaying trees.
372
00:24:02,534 --> 00:24:02,626
Nowadays,
373
00:24:03,503 --> 00:24:05,559
shiitake mushrooms are cultivatable
374
00:24:05,586 --> 00:24:06,622
with a very nice appearance.
375
00:24:07,582 --> 00:24:08,586
But Rao knows clearly
376
00:24:09,552 --> 00:24:10,616
that the cultivated ones
377
00:24:11,516 --> 00:24:13,516
are not the first-class delicacy.
378
00:24:16,588 --> 00:24:16,674
The wild mushroom
379
00:24:17,508 --> 00:24:19,566
doesn't have good appearance
380
00:24:20,538 --> 00:24:21,550
and color.
381
00:24:21,505 --> 00:24:22,506
But it is more nutritious
382
00:24:22,588 --> 00:24:23,680
and tastes better.Very delicious.
383
00:24:26,508 --> 00:24:27,560
Flower mushrooms grow very slowly
384
00:24:28,532 --> 00:24:30,532
at low temperatures and thus become fleshy.
385
00:24:33,576 --> 00:24:34,652
The sharp temperature differences between day and night
386
00:24:35,588 --> 00:24:37,616
results in the flower-like cracking of their umbrella-shaped caps
387
00:24:38,576 --> 00:24:39,650
The birth of little flowery mushrooms
388
00:24:40,566 --> 00:24:41,650
is attributed to the various coincidences
389
00:24:42,505 --> 00:24:43,583
between heaven and earth.
390
00:24:47,508 --> 00:24:49,602
Fresh flower mushrooms contain 90% of water.
391
00:24:51,512 --> 00:24:53,586
There's a secret hidden in the drying process.
392
00:24:56,572 --> 00:24:57,608
Cultivated black mushrooms are dried
393
00:24:58,508 --> 00:25:00,522
in the charcoal burning house.
394
00:25:02,508 --> 00:25:03,512
As a matter of fact,
395
00:25:03,503 --> 00:25:06,519
the flavor of fresh mushrooms is far less fragrant than the dried ones.
396
00:25:07,546 --> 00:25:08,594
The mystery lies in
397
00:25:09,508 --> 00:25:11,510
that mushrooms would produce lots of guanylic acid salts
398
00:25:11,524 --> 00:25:14,558
when dried,
399
00:25:14,558 --> 00:25:16,558
which bring about the strong delicate flavor.
400
00:25:17,594 --> 00:25:18,606
Therefore,
401
00:25:19,512 --> 00:25:20,521
only shiitake mushrooms that have been dried
402
00:25:21,508 --> 00:25:24,510
can really live up to their Chinese name "Xianggu", which means "fragrant mushrooms" literally.
403
00:25:26,500 --> 00:25:28,516
As for the wild flower mushrooms,
404
00:25:28,528 --> 00:25:30,596
Rao prefers the most primitive way of drying.
405
00:25:37,505 --> 00:25:39,523
To vaporize the water
406
00:25:40,508 --> 00:25:42,510
in the fleshy wild flower mushrooms
407
00:25:42,501 --> 00:25:44,501
by natural powers from the sun and wind,
408
00:25:44,501 --> 00:25:47,533
the delicate flavor accumulates bit by bit.
409
00:25:49,588 --> 00:25:50,652
Compared with the cultivated mushrooms,
410
00:25:51,562 --> 00:25:53,567
wild flower mushrooms don't have a good look
411
00:25:54,512 --> 00:25:56,512
and thus can hardly sell at a good price,
412
00:25:57,506 --> 00:25:58,512
therefore Rao Changqing decides
413
00:25:58,598 --> 00:26:00,603
to keep these delicacies for his family.
414
00:26:05,564 --> 00:26:07,596
Wherever they live, near mountains or near seas,
415
00:26:08,522 --> 00:26:11,526
people possess delicacies particular to their own family.
416
00:26:16,526 --> 00:26:17,544
Octopus ocellatus
417
00:26:17,556 --> 00:26:19,560
has a poetic Chinese nickname,
418
00:26:20,516 --> 00:26:21,564
Wangchao, meaning "rising tide" literally.
419
00:26:22,504 --> 00:26:23,550
It comes out when the tide is rising
420
00:26:23,592 --> 00:26:24,686
and hides when the tide goes out.
421
00:26:27,546 --> 00:26:29,624
Yang Shilu is skilled at catching octopus ocellatus.
422
00:26:35,542 --> 00:26:37,548
Every time I returned home, my parents became very busy. 43700:26:40,880 --> 00:26:42,100We went to the seaside
423
00:26:40,514 --> 00:26:42,517
to catch mudskippers, octopus ocellatus and the like.
424
00:26:42,505 --> 00:26:42,577
After that,
425
00:26:43,522 --> 00:26:45,548
we cooked together.
426
00:26:45,548 --> 00:26:47,548
We felt very happy.
427
00:26:48,572 --> 00:26:50,580
When mixed with seasonings,
428
00:26:50,586 --> 00:26:51,588
the collagen in the skin of the octopus
429
00:26:52,522 --> 00:26:54,606
transfers to a natural thickener, oily and dark.
430
00:26:56,566 --> 00:26:58,594
The flesh of the octopus is crispy, bouncy and chewy.
431
00:26:59,512 --> 00:27:00,534
It is a specialty dish that the fishermen in East China Sea
432
00:27:00,534 --> 00:27:02,534
are proud to serve.
433
00:27:07,508 --> 00:27:07,600
However,
434
00:27:08,572 --> 00:27:10,572
the favorite delicacy of Yang's daughter
435
00:27:10,572 --> 00:27:11,580
still hides on the beach.
436
00:27:15,504 --> 00:27:17,586
Mudskipper
437
00:27:18,536 --> 00:27:20,570
is a species of fish that is able to survive on land.
438
00:27:24,546 --> 00:27:25,555
Don't ever think wishfully to catch them,
439
00:27:26,576 --> 00:27:28,582
unless you are willing to spend five years
440
00:27:28,582 --> 00:27:29,638
to acquire a unique skill.
441
00:27:32,552 --> 00:27:34,574
Imagine using a five-meter-long fishing rod
442
00:27:34,574 --> 00:27:36,574
with a six-meter-long fishing line
443
00:27:36,574 --> 00:27:38,574
to catch a mudskipper
444
00:27:38,574 --> 00:27:40,574
which is about 5cm long and lies 10 meters away.
445
00:27:41,532 --> 00:27:43,534
The difficulty and the demand of preciseness
446
00:27:43,506 --> 00:27:45,518
are no less than to shoot a basketball from 20 meters away.
447
00:27:48,544 --> 00:27:48,620
In my teens,
448
00:27:49,502 --> 00:27:51,502
I liked eating mudskippers and octopus ocellatus.
449
00:27:51,502 --> 00:27:53,502
My father didn't know how to catch them at that time.
450
00:27:53,532 --> 00:27:54,574
So he began to learn
451
00:27:54,574 --> 00:27:55,580
and has learnt for many years.
452
00:28:00,584 --> 00:28:02,622
From casting the fishing rod to catching the prey,
453
00:28:03,506 --> 00:28:04,584
it takes only one eighth second.
454
00:28:08,562 --> 00:28:09,650
The high-speed camera helps us
455
00:28:10,505 --> 00:28:11,581
observe the whole process.
456
00:28:35,538 --> 00:28:36,626
Daddy, you are so cool.
457
00:28:38,524 --> 00:28:40,568
Daddy is of course capable.
458
00:28:58,556 --> 00:28:59,608
A couple of mudskippers
459
00:29:00,508 --> 00:29:02,508
make a pot of delicious soup.
460
00:29:02,566 --> 00:29:03,628
The flesh is tender and smooth
461
00:29:04,542 --> 00:29:05,584
while the soup is thick and fragrant.
462
00:29:10,586 --> 00:29:12,614
The mudskipper is also a fabulous flavor enhancer
463
00:29:13,522 --> 00:29:14,544
after it is smoked and roasted above straws
464
00:29:14,556 --> 00:29:15,602
over and over to exude the fish oil
465
00:29:16,536 --> 00:29:17,622
and air-dried
466
00:29:19,532 --> 00:29:21,536
When cooked with other seafood or dishes,
467
00:29:22,516 --> 00:29:23,552
it can enhance the flavor
468
00:29:23,552 --> 00:29:26,558
while preserving the original taste of the food ingredients as much as possible.
469
00:29:35,556 --> 00:29:35,650
Though living alone,
470
00:29:36,558 --> 00:29:37,612
the old man shall treat himself.
471
00:29:41,500 --> 00:29:43,501
The more precious a delicacy is,
472
00:29:43,568 --> 00:29:44,620
the more ordinary it appears.
473
00:29:49,532 --> 00:29:50,534
It is also true
474
00:29:50,556 --> 00:29:52,620
that the harder one works,
475
00:29:53,576 --> 00:29:54,670
the happier one feels.
476
00:30:08,592 --> 00:30:10,636
The transportation of food ingredients is significantly accelerated
477
00:30:12,572 --> 00:30:14,620
thanks to the well-developed logistics and people's insatiable appetite
478
00:30:16,534 --> 00:30:18,586
For instance, abalones are transported from Dongshan to Shanghai,
479
00:30:19,508 --> 00:30:20,606
groupers from Zhuhai to Chengdu,
480
00:30:22,596 --> 00:30:24,694
vegetables from Guangxi to Beijing,
481
00:30:26,506 --> 00:30:28,592
and fungi from Kunming to Xinjiang.
482
00:30:31,516 --> 00:30:32,572
Human are no longer the only ones
483
00:30:32,576 --> 00:30:35,598
that are hurrying on the road,
484
00:30:36,501 --> 00:30:38,587
for food is also occupied with traveling and distributing,
485
00:30:39,576 --> 00:30:40,620
with its forms and flavors evolving
486
00:30:41,544 --> 00:30:44,556
in the process of transporting.
487
00:30:47,504 --> 00:30:48,518
This large round pan
488
00:30:48,586 --> 00:30:49,654
with a two-meter diameter
489
00:30:50,507 --> 00:30:51,525
is called Aozi by the local people.
490
00:30:52,505 --> 00:30:54,589
It is used to make pancakes,
491
00:30:55,538 --> 00:30:55,624
an iconic staple food to Shandong natives.
492
00:31:02,546 --> 00:31:02,632
However,
493
00:31:03,504 --> 00:31:05,511
if one wants to appreciate the primitive craft of pancake making,
494
00:31:06,564 --> 00:31:08,646
one must trace back to the place nearest to the nature.
495
00:31:13,558 --> 00:31:14,566
With summer at its height,
496
00:31:14,508 --> 00:31:15,594
there is plenty of rain.
497
00:31:16,574 --> 00:31:18,579
Qimeng Mountain enters the most humid season.
498
00:31:27,538 --> 00:31:28,610
Grandpa has built an earth stove,
499
00:31:29,546 --> 00:31:30,562
on which the large round pan Aozi is put.
500
00:31:30,592 --> 00:31:32,646
They are the tools to make Shandong Pancakes.
501
00:31:40,576 --> 00:31:41,602
Brush it properly.
502
00:31:42,508 --> 00:31:43,536
Do it right
503
00:31:43,542 --> 00:31:44,578
and make it smooth.
504
00:31:46,542 --> 00:31:47,546
Women live in ease comfort
505
00:31:47,562 --> 00:31:48,596
while men live hard.
506
00:31:49,586 --> 00:31:50,660
Men are born to do the heavy work.
507
00:31:51,582 --> 00:31:52,590
I have bad legs,
508
00:31:52,509 --> 00:31:53,509
or else
509
00:31:53,509 --> 00:31:54,561
I will do it myself.
510
00:31:55,572 --> 00:31:56,668
I have been working for her all my lifetime yet rewarded with nothing.
511
00:32:02,501 --> 00:32:03,577
The main ingredient of Shandong Pancake
512
00:32:04,502 --> 00:32:06,540
is sweet potato flour.
513
00:32:07,518 --> 00:32:07,584
Surely,
514
00:32:08,526 --> 00:32:09,584
you can also use flour made from grains,
515
00:32:09,509 --> 00:32:09,603
like soybean,
516
00:32:10,588 --> 00:32:10,596
wheat,
517
00:32:11,574 --> 00:32:13,668
sorghum and corn.
518
00:32:21,506 --> 00:32:21,604
In the depth of Meng Mountain,
519
00:32:23,501 --> 00:32:24,575
there lies Chunshugou Village,
520
00:32:25,572 --> 00:32:28,620
where the old fashion of pancake making is retained tenaciously.
521
00:32:31,596 --> 00:32:32,692
Today is grandma's birthday.
522
00:32:34,504 --> 00:32:37,518
Xiaohui and other family members have been busy these days.
523
00:32:40,504 --> 00:32:41,569
The paste spread evenly
524
00:32:42,511 --> 00:32:43,605
on the heated pan
525
00:32:45,531 --> 00:32:47,582
takes shape quickly.
526
00:32:53,508 --> 00:32:54,510
The vapor dispersing,
527
00:32:54,568 --> 00:32:56,654
a plain fragrance unique to the grains
528
00:32:57,554 --> 00:32:59,554
floats in the air.
529
00:33:02,545 --> 00:33:03,611
A good control of the heat is extremely vital,
530
00:33:04,511 --> 00:33:06,511
for the pancake would be burnt over high heat
531
00:33:06,511 --> 00:33:09,537
or become wet and sticky over low heat.
532
00:33:09,594 --> 00:33:10,671
With over sixty years of experience,
533
00:33:11,588 --> 00:33:12,597
Grandma is the absolute expert of pancake making.
534
00:33:13,502 --> 00:33:15,571
She has an excellent control of the fire.
535
00:33:21,506 --> 00:33:23,603
The pancakes are crisp and delicious when they are just made,
536
00:33:25,514 --> 00:33:26,520
and become soft and bouncy gradually
537
00:33:26,585 --> 00:33:28,608
when they are completely cooled.
538
00:33:44,504 --> 00:33:44,512
Today,
539
00:33:46,505 --> 00:33:47,560
a pancake can wrap almost all kinds of food
540
00:33:47,577 --> 00:33:48,660
fish, meat,
541
00:33:49,582 --> 00:33:51,590
vegetables and the like.
542
00:33:53,508 --> 00:33:54,562
It caters to
543
00:33:54,574 --> 00:33:55,576
the different needs of people.
544
00:34:01,506 --> 00:34:03,551
As to Shandong natives,
545
00:34:04,511 --> 00:34:06,519
scallion seems to be
546
00:34:07,502 --> 00:34:08,591
the most favorable ingredient to be rolled in.
547
00:34:15,542 --> 00:34:16,637
In addition to the enduring fragrance,
548
00:34:17,548 --> 00:34:18,562
the texture and taste of Shandong pancakes
549
00:34:20,528 --> 00:34:21,611
are highly valued,
550
00:34:22,551 --> 00:34:24,602
which nevertheless poses a challenge to the teeth.
551
00:34:36,500 --> 00:34:39,514
The evolution of pancake rolls is fantastic along the way.
552
00:34:40,505 --> 00:34:42,511
1700 kilometers away to the south,
553
00:34:42,545 --> 00:34:44,551
in Chaozhou, Guangdong, there are Spring Rolls.
554
00:34:44,568 --> 00:34:45,600
By throwing, kneading, lifting and pulling the dough in quick succession,
555
00:34:46,500 --> 00:34:47,502
a wrapper is ready for wrapping the fillings.
556
00:34:51,514 --> 00:34:51,605
The fillings are a mixture of mung beans split in halves
557
00:34:52,504 --> 00:34:52,589
and chopped spring onion
558
00:34:53,531 --> 00:34:54,568
seasoned with fish sauce.
559
00:34:54,574 --> 00:34:56,602
After deep-fried, the wrapper becomes golden brown and crispy,
560
00:34:57,502 --> 00:34:58,528
while the fillings are soft and sticky.
561
00:35:00,585 --> 00:35:02,620
Another 1600 kilometers away to the west is Guiyang.
562
00:35:03,554 --> 00:35:05,645
There, Siwawa, a kind of pancake roll wrapped with various kinds of shredded vegetables, is the favorite of the local girls.
563
00:35:07,525 --> 00:35:08,580
Though the cooked dough
564
00:35:08,508 --> 00:35:09,510
looks small,
565
00:35:09,582 --> 00:35:11,582
it can wrap twenty kinds of vegetables
566
00:35:11,582 --> 00:35:13,582
and four spoons of sauces after seared.
567
00:35:17,577 --> 00:35:19,600
The forms and fillings of pancake rolls
568
00:35:20,500 --> 00:35:22,500
are so diverse
569
00:35:22,531 --> 00:35:24,614
that one cannot help to exclaim their infinite variety.
570
00:35:30,585 --> 00:35:32,654
It seems as if foods travel by themselves,
571
00:35:34,537 --> 00:35:35,605
but to get to the bottom of their evolution,
572
00:35:36,511 --> 00:35:38,557
one may find that it is an inevitable result of
573
00:35:38,562 --> 00:35:40,631
the mobility and migration of mankind.
574
00:35:59,505 --> 00:36:00,602
In a stream running through Yunnan-Guizhou Plateau,
575
00:36:02,542 --> 00:36:04,557
in search of a marvelous delicacy,
576
00:36:05,501 --> 00:36:07,553
the aged over 70 years old
577
00:36:08,545 --> 00:36:10,630
and the kids less than 10 years old alike
578
00:36:12,501 --> 00:36:13,505
are tirelessly turning the rocks in the stream bottom
579
00:36:14,517 --> 00:36:17,520
one by one.
580
00:36:26,512 --> 00:36:29,514
In the remotest village of Southeastern Guizhou Province,
581
00:36:30,505 --> 00:36:31,587
Li Jianying, a Miao girl,
582
00:36:32,522 --> 00:36:33,595
is waiting for a happy moment.
583
00:36:41,585 --> 00:36:42,610
Happy
584
00:36:45,535 --> 00:36:47,592
Her parents, who have been away for half a year, are coming back.
585
00:36:50,545 --> 00:36:50,553
Now,
586
00:36:52,515 --> 00:36:53,587
Yu Gaoli is no longer the woman working at a factory,
587
00:36:54,535 --> 00:36:56,572
but a genuine Miao mother.
588
00:37:03,527 --> 00:37:04,610
It is the flowering time of rice.
589
00:37:05,542 --> 00:37:06,585
With no time to rest,
590
00:37:07,500 --> 00:37:09,552
Yu Gaoli prepares to produce cured fish for the family.
591
00:37:13,505 --> 00:37:15,562
Before that, Yu has to make sweet fermented rice.
592
00:37:17,527 --> 00:37:18,582
With the glutinous rice rinsed
593
00:37:18,587 --> 00:37:19,615
and steamed over the stove
594
00:37:21,552 --> 00:37:22,590
until it is cooked through,
595
00:37:22,509 --> 00:37:22,511
Yu ferments it with yeast.
596
00:37:33,515 --> 00:37:34,607
The carp of this season are most fleshy and sweetest
597
00:37:35,507 --> 00:37:37,530
for they are well fed on rice flowers.
598
00:37:42,587 --> 00:37:43,670
It is not so much a hunt for food ingredients
599
00:37:45,505 --> 00:37:46,552
as an outdoor parent-child game.
600
00:37:52,595 --> 00:37:53,657
The rice flower carp with the internal organs removed
601
00:37:57,575 --> 00:37:59,590
are set neatly on the stove.
602
00:38:03,527 --> 00:38:05,625
Smoked over a light charcoal fire for one night,
603
00:38:11,502 --> 00:38:12,524
the carp are continued
604
00:38:12,542 --> 00:38:13,625
to get dried and fermented
605
00:38:14,567 --> 00:38:15,625
through the action of air and wind,
606
00:38:16,555 --> 00:38:18,600
which creates a unique flavor.
607
00:38:22,532 --> 00:38:23,538
Covered with mildew,
608
00:38:24,557 --> 00:38:25,655
which produces various sorts of ferments
609
00:38:26,555 --> 00:38:28,555
that hydrolyze starch into sugar,
610
00:38:28,597 --> 00:38:30,645
the glutinous rice eventually turns sweetly sour.
611
00:38:36,597 --> 00:38:38,625
Stuffed with the mixture of
612
00:38:39,525 --> 00:38:41,525
sweet fermented rice, salt and chili,
613
00:38:46,525 --> 00:38:47,540
rice flower carp
614
00:38:47,545 --> 00:38:48,549
can be eaten raw,
615
00:38:49,501 --> 00:38:51,501
steamed or fried.
616
00:38:52,505 --> 00:38:53,513
Whatever cooking method is used,
617
00:38:53,595 --> 00:38:54,595
there is no way
618
00:38:54,595 --> 00:38:56,595
to hide the charming sourly sweetness
619
00:38:57,505 --> 00:38:58,547
of the cured carp stuffed with glutinous rice.
620
00:39:04,505 --> 00:39:04,580
The most inviting food ingredient,
621
00:39:04,509 --> 00:39:07,556
nevertheless, hides in the stream bottom.
622
00:39:10,508 --> 00:39:11,512
Every year in August,
623
00:39:12,504 --> 00:39:13,512
everyone in Qiaogang Village, old and young alike,
624
00:39:14,525 --> 00:39:15,542
all sets out
625
00:39:16,532 --> 00:39:18,555
to catch the same creature,
626
00:39:20,597 --> 00:39:21,600
Chinese hillstream loach,
627
00:39:22,577 --> 00:39:24,645
the most important ingredient of an extraordinary delicacy,
628
00:39:26,501 --> 00:39:27,509
Leishan fish sauce.
629
00:39:34,507 --> 00:39:36,509
People can only make Leishan fish sauce once a year.
630
00:39:37,515 --> 00:39:38,610
The freshest chili is a must,
631
00:39:39,507 --> 00:39:40,511
with cayenne pepper the best choice.
632
00:39:44,562 --> 00:39:45,660
Ginger is fresh, large and tender,
633
00:39:47,505 --> 00:39:48,540
mainly used to eliminate the smell of fish.
634
00:39:52,585 --> 00:39:54,607
Mountain pepper,
635
00:39:55,517 --> 00:39:57,532
a seasoning peculiar to Southeastern China,
636
00:39:57,575 --> 00:39:59,632
boasts a strong and mystical aroma. 65500:40:06,420 --> 00:40:07,870A considerable amount of salt
637
00:40:06,505 --> 00:40:07,562
helps to preserve the freshness and enhance the taste.
638
00:40:13,565 --> 00:40:14,572
With all the ingredients mixed
639
00:40:15,565 --> 00:40:16,572
and sealed in jars,
640
00:40:21,517 --> 00:40:23,542
the delicacy is brewing.
641
00:40:36,505 --> 00:40:37,527
Yu Gaoli and her husband
642
00:40:37,527 --> 00:40:39,527
are workers in a factory in Guagndong.
643
00:40:39,507 --> 00:40:40,542
They own about 1.3 acres of corn field.
644
00:40:41,505 --> 00:40:42,600
As the mainstay of the family,
645
00:40:43,505 --> 00:40:44,509
they return home to harvest the corns
646
00:40:46,507 --> 00:40:48,510
that are ready to pick.
647
00:40:48,587 --> 00:40:50,612
Besides that, they will repair the house,
648
00:40:51,542 --> 00:40:52,625
so the couple can stay
649
00:40:53,503 --> 00:40:54,575
with other family members for half a month.
650
00:41:10,527 --> 00:41:13,530
Half a month is also the cycle time of making fish sauce.
651
00:41:15,512 --> 00:41:16,607
Lactic acid bacteria and yeast
652
00:41:17,507 --> 00:41:18,590
promote the generation of fragrance.
653
00:41:19,565 --> 00:41:20,569
Volatile organic acids
654
00:41:21,507 --> 00:41:23,509
produce the sourness proper to the fish sauce.
655
00:41:24,535 --> 00:41:26,582
The flavoring that the Miao family most proud of
656
00:41:27,505 --> 00:41:28,582
is thus bred.
657
00:41:35,535 --> 00:41:36,572
A spoon of fish sauce
658
00:41:36,587 --> 00:41:38,588
is enough to make the most common food ingredients
659
00:41:39,515 --> 00:41:41,517
become unexpectedly sourly moving.
660
00:41:48,587 --> 00:41:50,642
It is the gathering of top delicacies in a year.
661
00:41:52,535 --> 00:41:53,592
However, it is also destined
662
00:41:53,592 --> 00:41:55,592
to be a dinner of mixed feelings.
663
00:41:58,545 --> 00:42:00,642
I'm very happy that my parents come back,
664
00:42:02,512 --> 00:42:04,513
but I know they have to leave.
665
00:42:05,503 --> 00:42:08,504
I cannot ask them to stay.
666
00:42:12,562 --> 00:42:13,595
In China,
667
00:42:14,547 --> 00:42:16,549
61 million children in rural areas
668
00:42:16,567 --> 00:42:17,640
grow up without their parents.
669
00:42:18,582 --> 00:42:21,583
They are called left-behind children,
670
00:42:22,504 --> 00:42:24,506
and the number is equal to the total population of UK.
671
00:42:26,506 --> 00:42:28,512
Li Jianying and her elder brother prepare
672
00:42:29,502 --> 00:42:30,537
a small jar of fish sauce for their parents.
673
00:42:34,502 --> 00:42:35,524
Five o'clock in the morning,
674
00:42:36,507 --> 00:42:37,585
it's time to say goodbye.
675
00:42:38,585 --> 00:42:39,630
Don't miss us.
676
00:42:40,503 --> 00:42:40,505
Eat more food.
677
00:42:43,525 --> 00:42:43,620
Keep in mind.
678
00:42:44,527 --> 00:42:44,612
See you.
679
00:43:01,537 --> 00:43:02,602
A jar of hometown flavor
680
00:43:03,505 --> 00:43:05,510
will be taken to Zhongshan, Guangdong,
681
00:43:05,562 --> 00:43:06,585
1000 kilometers away.
682
00:43:08,503 --> 00:43:09,535
Perhaps one day,
683
00:43:09,585 --> 00:43:10,588
it will reappear in another place
684
00:43:11,515 --> 00:43:12,567
with a new form.
685
00:43:13,585 --> 00:43:14,642
For thousands of years,
686
00:43:15,545 --> 00:43:17,552
foods migrate
687
00:43:18,545 --> 00:43:19,590
and develop ceaselessly
688
00:43:20,515 --> 00:43:21,552
after the footsteps of mankind.
689
00:43:26,525 --> 00:43:27,570
No matter how far people travel,
690
00:43:28,542 --> 00:43:29,570
the familiar flavor of hometown
691
00:43:29,507 --> 00:43:30,579
stubbornly exists
692
00:43:31,542 --> 00:43:32,544
in their mind.
693
00:43:33,537 --> 00:43:35,560
It is like a taste positioning system,
694
00:43:36,502 --> 00:43:38,580
with one end connected to a distant foreign land,
695
00:43:39,501 --> 00:43:41,523
the other end permanently linked
696
00:43:41,542 --> 00:43:42,600
with the hometown deep in one's memory.
697
00:43:52,545 --> 00:43:53,607
Cheng Shikun, an overseas Chinese,
698
00:43:54,547 --> 00:43:56,549
left his hometown forty years ago and have come back now.
699
00:43:58,503 --> 00:43:59,545
The grand worship
700
00:43:59,572 --> 00:44:01,595
declares his return to the clan.
701
00:44:06,505 --> 00:44:06,600
In his hometown,
702
00:44:07,507 --> 00:44:09,544
giving a banquet for the neighbors is called Baizhuo,
703
00:44:10,565 --> 00:44:11,607
and only by Baizhuo
704
00:44:12,507 --> 00:44:13,545
can any declaration of events
705
00:44:13,552 --> 00:44:15,587
be considered effective.
706
00:44:18,597 --> 00:44:19,602
A welcome back banquet
707
00:44:20,597 --> 00:44:22,606
fully displays the culinary skills of well-known cooks in the village.
708
00:44:24,577 --> 00:44:26,662
The reunion of acquaintances and old friends
709
00:44:27,562 --> 00:44:28,575
that have lost contact for decades
710
00:44:29,545 --> 00:44:32,550
makes everything go back to the way it was before.
711
00:44:36,582 --> 00:44:37,647
In the past decades,
712
00:44:38,508 --> 00:44:40,550
Cheng Shikun worked in an American farm.
713
00:44:42,532 --> 00:44:44,560
His decision to return to hometown and settle down
714
00:44:45,532 --> 00:44:46,560
is owing to
715
00:44:46,582 --> 00:44:47,660
his love for the family
716
00:44:49,500 --> 00:44:50,572
as well as the familiar hometown flavor.
717
00:44:51,575 --> 00:44:52,617
Among people from Quanzhou
718
00:44:53,557 --> 00:44:54,560
and the wider Fujian Province,
719
00:44:54,577 --> 00:44:54,586
from Taiwan
720
00:44:55,597 --> 00:44:56,682
or even among overseas Chinese in Southeastern Asia,
721
00:44:58,515 --> 00:45:01,587
this flavor is known as flavor of the past.
722
00:45:02,585 --> 00:45:05,660
I ate it quite often when I was child,
723
00:45:06,507 --> 00:45:09,524
but no more after I went to America.
724
00:45:13,552 --> 00:45:15,554
The once young man turns grey-haired
725
00:45:15,592 --> 00:45:16,665
and the hometown has assumed a new look,
726
00:45:18,500 --> 00:45:21,522
yet flavors of the past remain unchanged.
727
00:45:25,552 --> 00:45:27,567
In the sandy soils along the seashores of Daxia Village,
728
00:45:27,585 --> 00:45:28,682
a renowned specialty grows.
729
00:45:30,517 --> 00:45:31,582
That is radish.
730
00:45:31,582 --> 00:45:33,582
Though the radishes look ordinary,
731
00:45:35,582 --> 00:45:36,605
almost all of them are planted for exportation.
732
00:45:37,565 --> 00:45:39,577
Containing nearly 90% of water,
733
00:45:40,535 --> 00:45:41,627
radishes possess
734
00:45:42,527 --> 00:45:43,582
a tender and silky taste.
735
00:45:50,535 --> 00:45:52,580
Pork belly,
736
00:45:52,585 --> 00:45:53,597
better with skin,
737
00:45:54,527 --> 00:45:54,622
is cut into one-inch sections
738
00:45:55,537 --> 00:45:56,545
and stewed with shiitake mushrooms, oysters
739
00:45:57,525 --> 00:45:58,550
and dried shrimps.
740
00:46:01,557 --> 00:46:02,595
The fatness of flesh,
741
00:46:03,502 --> 00:46:04,577
sweetness of radishes
742
00:46:04,595 --> 00:46:05,632
and fullness of rice together
743
00:46:07,504 --> 00:46:08,569
make up the simple yet rich staple food "Rice with Radish",
744
00:46:09,505 --> 00:46:11,505
which is so inviting
745
00:46:11,508 --> 00:46:14,533
that Quanzhou natives cannot help to eat again and again.
746
00:46:19,505 --> 00:46:20,509
Spending half his life in making a living away from home,
747
00:46:21,547 --> 00:46:22,554
Cheng Shikun is blessed with
748
00:46:23,545 --> 00:46:24,550
prosperity and descendants.
749
00:46:26,502 --> 00:46:27,590
On the journey through life,
750
00:46:28,503 --> 00:46:30,505
we set out from the place in which our home locates,
751
00:46:30,557 --> 00:46:32,566
and ultimately we would return to the same place.
752
00:46:34,507 --> 00:46:36,602
That's the faith that the Chinese hold on to for thousands of year.
753
00:46:38,502 --> 00:46:41,527
It is simple, yet powerful.
754
00:46:47,517 --> 00:46:49,520
At Shandan Horse Ranch, Gangsu Province,
755
00:46:49,509 --> 00:46:52,510
Lao Tan and his wife are ready to proceed to the next station,
756
00:46:54,505 --> 00:46:56,517
another trudge of thousands of meters.
757
00:46:59,509 --> 00:47:00,554
In Guyuan, Ningxia,
758
00:47:01,509 --> 00:47:02,554
wheat reapers have returned to their villages
759
00:47:03,562 --> 00:47:05,570
and start to reap wheat in their own field.
760
00:47:10,582 --> 00:47:11,595
On East China Sea,
761
00:47:12,535 --> 00:47:14,543
with the anchor hove up,
762
00:47:15,506 --> 00:47:16,528
the pop-and-mom boat carrying hopes for gains sets sail again.
763
00:47:20,535 --> 00:47:22,538
In the present China, a country undergoing dramatic changes,
764
00:47:23,500 --> 00:47:24,504
people and foods move faster
765
00:47:24,595 --> 00:47:26,620
than any other time in history.
766
00:47:29,545 --> 00:47:31,550
No matter how hurried their footsteps are,
767
00:47:32,562 --> 00:47:34,587
whether it is a gathering or a parting, happy or sad,
768
00:47:34,592 --> 00:47:35,687
willing or not,
769
00:47:37,592 --> 00:47:38,597
there is always a kind of flavor
770
00:47:39,565 --> 00:47:40,642
that reminds us,
771
00:47:41,565 --> 00:47:42,612
in a unique way
772
00:47:43,522 --> 00:47:45,555
three times a day,
773
00:47:47,522 --> 00:47:49,537
to see the road ahead clearly
774
00:47:50,547 --> 00:47:50,556
and never to forget
775
00:47:51,565 --> 00:47:52,637
where we come from.
776
00:48:17,532 --> 00:48:18,560
Chinese cuisine is
777
00:48:18,565 --> 00:48:19,637
mystical
778
00:48:20,542 --> 00:48:21,607
and difficult to copy.
779
00:48:23,567 --> 00:48:24,612
Culinary skills
780
00:48:25,525 --> 00:48:27,527
are imparted orally,
781
00:48:27,555 --> 00:48:28,602
and one has to apprehend them by feeling and thinking.
782
00:48:31,502 --> 00:48:32,510
The disperation of traditional foods
783
00:48:33,502 --> 00:48:35,537
and disappearance of the ancient production method
784
00:48:37,517 --> 00:48:39,585
are the difficulty
785
00:48:39,597 --> 00:48:41,599
challenging both masters of different cuisine schools and experts from the countryside.
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