Original subtitles

There are a thousand pairs of hands

with a thousand flavors.

Chinese cuisine

is mystic

and hard to duplicate

From the countryside to the downtown area,

cuisine is still inherited

via teaching face to face

The wisdom from ancestors,

the secret from family,

the tips from mentorship,

the understanding from gourmet.

every moment of gourmet

is created attentively generation by generation

The canola is getting mature in May

It is the raw material for local cooking oil

The busy labor could guarantee

the food through the whole year

The Chinese Cuisine

Cooking oil is the media between food and pot

Thermal action

creates diverse recipe

Vegetable oil is much accessible than the animal oil

and much healthier

This finding

represents the step forward in the history of cuisine

The past life of gourmet is the picturesque scenery

Tomb-sweeping day is the season of canola blossom

The only owner oil mill in Fuye village is Yazhong Chen,

like other Chinese people do

worships the ancestor on this day.

The ouputs of oil mill

determine the life quality of villager

Chinese people believe that

everything goes will due to the bless from ancestor

the encounter by the field

for villager Goule Chen

means,in short time,

he could enjoy the fresh-made canola seed oil

The rain in Spring is evaporated gradually in the morning

There will be successive sunny days

It is the perfect time to harvest the canola seeds.

Due to the 5-day's sunshine,

the seeds' shell turns to be dry and crisp

Threshing becomes easily

The botanic life of canola seeds has turned over

Now, it starts a magic journey

The nice Yazhong

Only when collects the seeds

that he will be cautious and serious

With 30 years' abundant experience,

Yazhong has already possessed sophisticated knowledge to identify the good seeds

The color should be pure black and shinny

The shape should be round and full

without any impurity

, especially the level of dryness

Yazhong has to check the quality

The water content should be less 11%

so that

the seeds could be reserved for a whole year

Oil mill starts to thresh the oil in June

Threshers are recruited from villages nearby

the daily lunches are response by

Yazhong's wife

The first step is to fry the seeds

The high temperature would destroy the chemical structure of cell

so that lower the the level of attachment between protein and oil

The fat separation becomes easier

With the sounds of burst,

the smell of seeds spreads the whole village

Canola-seed oil has special and stimulus smell

There are some people cannot get used to it

However, Huizhouness have special favor of it

The Stinky Tofu in Huizhou

when it is fried by canola-seed oil

could only smell bad

but tastes good

There are some tricks when produce the template

The grounded canola seeds

is steamed by vapor

The control of moisture and temperature is totally depends on experience

The thickness of template

directly influence the oil extraction rate

The canola-seed oil richly contains Monounsaturated fatty acids,

which is good for health,

compare with expensive olive oil

However, canola-seed oil also has disadvantages

Being smoky is one of them

Nowadays, via scientific technology,

the smoke point has been largely elevated

Also, with the breed improvement,

the percentage of unhealthy elements is lowered.

For Huizhouness, who eat with canola-seed oil,

everything starts from threshing the oil

Threshing the oil by woods is an old technology

,which has been inherited for more than a thousand of years.

In the electronic era,

the corporation between human beings and woods

is still sparkling the ancient power

the hammer weighs over 100 kilograms

it is used to strike the wood wedge

and put great pressure on the template with seeds

depends on this physical pressure

The oil oozes out of the template

is the best way to inherit the ancestor's wisdom

Canola-seed oil has thousands of years' history

The popularity is alone the Changjiang river

For different chefs,

It offers the platform for chef to show different techniques

The production of spicy oil has to use the canola-seed oil

the secret is handled by Sichuanness

Stir Frying

dehydrates the spice quickly,

The tasty smell exudates from stir frying

The spices are mashed to pieces

in order to fully react with canola-seed's oil

The key point is the oil temperature

If the temperature is too low, the tasty smell of cannot be exuded

If the temperate is too high, the spices would be burnt

The Chinese kitchen does not reply on the thermometer

It is all relied on the personal experience

The spicy flavor and red color has already been separated out

It needs to be settled quietly for a whole day

A can of perfect spicy oil

is the spirit of Sichuan dishes

The color should be bright red

The spicy flavor should be rich and pure

The tasty smell is attractive

Canola-seed's oil in hands of Sichuanness

is used perfectly

Besides the exciting spicy taste,

life in Huizhou is still ordinary

How many litre of oil do you need?

19 litre

The harvest this year will be fully stored in oil mill

There are totally 105 kilograms of canola-seed's oil

Goule could require the oil at anytime

without deadlines

It is the promise to villagers from oil mill

From traditional perspective,

people could only live their lives by possessing a technique

Compare with the downtown area,

the countryside could be more easily experience the hand-made techniques.

After the Autumn harvest,

The color of the Loess plateau is fading away

Shixin Zhang is waiting for the appropriate wheather

"It's time to make the noodle"

the ratio of salt and water

Shixin, with decades of experiences, could be correctly controlled

Adding the salty water in flour

would make the structure of protein molecule more tight

In order to increase the elasticity, Shixin needs to work dough repeatedly

Shixin's leg disease recurred this year and had hard time to walk.

The dough weighs 17 Kg

The time for fermentation is enough

Now, it's the time for shaping the noodle

When Shixin was young,

his great techniques were well-know

People from other village comes here for learning his techniques

Shixin's wife also learnt the techniques after she married the Shixin

I started to make noodles since 15 years old

I have never ever left here

the process of making noodles

I am sophisticated with it.

If you could make perfect noodle,

you can sell it to downtown or further areas

by making noodle

Shixin and his wife raised up 5 sons and daughters

The dried noodle

can easily be stored

The diameter is around 1millimeter

The continuous fermentation creates the hollow shape

The noodle tastes softly and smoothly

Archaeologically, people found noodle from 4000 years ago in China

It was called "Soup pancake",

which commonly appears in Chinese people's lives

In different locations,

noodle has different thickness

different shapes.

different recipe.

Noodle is a simple food.

Noodle is the most common main dish

At dawn,

the dough has finished the second fermentation

It's the show time

The air is pretty dry in Shanbei province

Water evaporates rapidly

So, the speed of twisting the noodle is the key of success.

After that,

the third round of fermentation starts.

They are waiting for the further stretch

Loess Plateau,

the origin of ancient culture

The tradition of farming lasts here

For every family in the cave dwelling,

the thing that elders care about the most

is to leave something for kids

Even though the materials are limited,

people have their techniques

However, young people's perspective is changing.

Xuanxuan, coming up

Young people think that the outside world is better than the hometown

I could travel around when I work outside

It's useless to learn how to make noodle

The grandfather cannot walk well

It's the time for young people to inherit the techniques

Has it done?

Yes.

Jianwei, please hang the noodle outside

The hanging bar precisely separate the noodle from the middle

The corporation between flexibility and gravity is perfect

There are 160 pieces of noodle per bar

Each piece could be stretched to 3 meters long

The hanging noodles are like silver lines

They are receiving the modeling of sunshine and air

Old people suppose to make noodles

for generations

The techniques

generation by generation

are inherited

The white noodle

for the desolate Loess Plateu and families live there.

creates the warm feeling

So called "inherited by heart"

besides the inherited techniques

it also means the faith of living,

diligence, and insistent

Different from flour food in Beijing

People in southern part of China

prefer dessert made of rice

It cannot be made easily.

The techniques require precise casting

The categories are diverse

The whole process should be exquisitely made.

The training session should be serious and cautious

Every step is elaborated.

Sticky rice is mashed with water

The quality of processed sticky-rice powder

is evenly and smoothly

The sticky-rice powder and round-grained rice powder

should be mixed with different ratios

in order to create diverse taste

It's the base of making dessert in Southern area

The dessert chef is the expertise for using different tools

The fillings are changed depend on season

The colors are extracted from nature

For example, in summer and fall, chef uses the mint.

In winter and spring, chef uses the rose.

In Chinese kitchen,

the jobs which process the rice, flour dessert are called "chef of staple foods"

The elegant handwork is the base to make staple foods.

Chef, as a tradition occupation,

is continued in the form of apprenticeship

Today, young people attend school

to learn the basic cooking skills

But, in order to be professional ones,

they still need a master

Apprenticeship

is the most important non-biological Confucius relationship

Working the dough is the basic thing.

Your dough represents your power

continue

Jieming Lv has 20 apprentices

However, not everyone could fully understand what they learnt

Miao just turned to be 20 years old

She comes from the northern part of Jiangsu province

She graduated from high school 3 years ago

Then, she moved to Suzhou with parents

My dad works outside for years

My mom takes care of the family

So I would like to earn some money

to support the family

I would like to earn my own living

Parents hope the little brother to get into the college

Miao is the elder sister

She needs to earn her life independently

as they said

girls do not need to put much effort

but should marry a good guy

to earn my own living instead of depending on husband

I prefer

the crab cream shao-mai

Miao has a big problem

It should look like a flower

not a vase

You remember? It should look like a flower

Shrimp soup dumplings

Yang-chun noodle

I want another Bao-zi

One more sticky cake

Your hand is a scale

The color of the sticky cake is fine

but the thickness is not enough

Master could train you

but you should understand it by yourself

In mountain area, 1400 kilometers away from Suzhou,

there is another raw material

that people could observe the progress of evolution of Chinese dessert

The daylight time is getting shorter

It's the time to dig the brake root

The starch of brake root

could make this.

The ancestor of Yao race in Mang mountain

also discovered this secret

They extract the raw material from brake root

to make an original Chinese dessert

Ciba

Kaifeng's ancestor farmed along the way they lived

They were called "Cross Mountain Yao"

The output of food was limited

So, the Ciba made of brake root is the main dish during the winter

Nowadays, making the Ciba

is not only for the pursue of gourmet

but also for a reminder to younger generations

of hard times

different materials in deep mountain generate

The filter system

Kaifeng's father taught him

how to achieve the gifts from mountain

and also remind him to respect the nature

After one-day set,

It is the time to check the results

After the carefully wash and filtered,

it's time to make brake-root Ciba

Heated

It's getting thicker

Keep stirring

until the a layer of gel generates on the surface

The gel has strong tenacity

, which can only be drove

by father

Cover the gel with dried starch，

separated into small pieces

then can be eaten directly.

Children prefer the desserts.

The tasty smell with the sweet taste of brake-root Ciba.

For Race Yao

It's the flavor code for generations

Also, flavor is the common language

in human history

when face the cautious Master

Miao is scared

Ok. It's done.

Take it to Room 301

Miao has repeatedly practice the triangle dessert.

Finally, she gets the acknowledgement of Master

It's the first time that her works could be tasted by customers

The little achievements motivate Miao

if there are extra materials left

Miao would stay to practice

Su style dessert

is one of the most important ones in Chinese dessert history

It's as classic as the Suzhou gardens

, the label of the city.

The city also has

the modern side

which attracts 7 million people from other cities

Suzhou becomes the second immigration city in China

In the life with rapid changes,

the ancient miracle is still playing.

Having worked as chef of staple foods,

Jieming possesses skills

Our Suzhou style dessert

must have fillings.

Botanically,

we use

like red bean paste and lotus paste

for meat

we put in the meat fillings

These filled desserts

are made into animal shapes

From creating the Chinese character to modeling the desserts,

"pictogram"is the special Chinese inheritance

The special desserts

is not only the food

but also the higher level of

pursue of beauty in life

Making desserts

not only require skillful techniques

but also require the personal understanding.

to observe this special techniques

It's the great motivation

Master has another meaning.

in order to inherit this tradition

He is looking for the proper successor

There's temple up there.

There's society far away there.

to a Chef of staple foods

Miao just started her way

There are more inheritance of food

in common life.

The day in Shantou begins

from the noise in Seafood market

to purchase the materials for family shops.

is Zhe's daily work

This young boy

is the frequent visitor in food market

Father is the chef in restaurant.

People call him Wu

Zhe has four sisters

He's the only boy at home.

In Chinese society,

The inheritance relationship is more tight between father and son than

between master and apprentice son should take over father's career

is perceived as reasonable

A few years ago,

Zhe entered a college in Guangzhou

and hoped to work there.

in college

and in society

Life was different

in society

There were much more pressure.

He had hard times and got back to hometown.

Zhe helps in family's shop.

The popular dish is the fried oyster

for this ordinary dish

There are a lot to learn.

Before that,

Zhe has not even wash a dish.

Oysters

live near the coast.

Around two thousands years ago,

China has the history of breeding the oyster

Near the water area in Chaoshan,

families live on oysters

local people prefer those are small and fertile

because they taste more fresh

Those are also the best choice for fried oyster

In the old city in Shantou

with the long history,

in the deep of alley

the traditional recipe of fried oyster is hidden

Mix the sweet potato flour

Cover the flour over the oysters

so that they can slow down the process of dehydrate

Fry the two sides of oyster until the color turns to be yellow

pay attention to keep the oyster

juicy

and fresh

people eat them with fish sauce.

Besides the fried oyster,

Wu could also host the feast

Zhe always host the feast with his father

He stars from supportive role

Zhe graduated with Management major

But he is working as a chef

He found that it's harder to curve the radish as a flower

compare with a calculus question

I'm learning everyday

I'm improving everyday.

Of course, it needs a process.

At the very beginning

People may not acknowledge my talent.

this time

Zhe could dominate the feast

Before the dishes are delivered to the customers

His dad is doing the final double-check

Now, my skills have improved.

Sometimes, I even receive compliments

very happy

In the high-speed developing China

or to make changes

that's a question

Yangzhou,

among those developing ones in Yangtze River Delta area

is a special one

Kunming Yang,

a 63 year-old

Pinghua artist

In the past, we performed Pinghua outside

It's called " running the wharf"

Running the wharf is running the society

Everyone has his/her own wharf

Everyone has his/her own platform

Yangzhou Pinghua

is an art which is inherited for over 4 hundred years

War

Hero

Romance

Betray

The endless stories

are spread by mouth

It's not only a story-telling mouth

but also a picky mouth

Go to food market

Performing outside alone

pushes Mingkun to cook for himself.

and learn one cuisine skills

Sometimes, some chefs in restaurants would come and listen to the Pinghua

Mingkun is also very happy

I have a special skills to teach you

to make friends with chef

and discuss cooking with them

represents the Yangzhouness' requirements of life

white bean curd

Each of them is divided into 28 pieces

then, the pieces

are threaded separately

The Tofu Stripe is firm.

the skill is delicated

The ginger flavor penetrates in the Tofu Stripe.

the stripe was burnt with boiled water

for three times

In order to remove the Tofu flavor,

The tofu stripe is stirred with sauces.

The stripe looks simple

but tastes soft and delicious

Mingkun prepares the family feast

once a year as tradition

Master cooks for apprentices as treatments.

The tofu stripe with sou sauce

Please taste

It tastes very well.

The inheritance of food

cannot leave without gourmet

with abundant experience and sensitive sense of taste

Mingkun could correctly catch

the preference of the city

There's a few people

could understand the flavor of Yangzhou than Mingkun could.

In Shantou, with fast-pace updates,

Zhe is trying to break-through

Clams

clams

Tofu fish

Customers could freely order what they want

The fried oysters, which has inherited for four generations,

are innovated by Zhe

After taking experiments for many times

based on the traditional way

Zhe continuously add new materials in fried oysters

the most familiar dish

Zhe's innovation brings surprise to customers

The vitality of skills

is inheritance and promotion of traditions

As time flies,

tasty foods meet with tough and heart.

Yangzhouness

usually have morning tea in the morning

and have shower in the afternoon

Moreover, if they also enjoy Pinghua,

it would be an wonderful and ordinary day,

like beautiful stories

that you would never tired of.

In daily life, the traditions

are repeatedly day by day

Zhe's shop

has already existed for hundreds of years

Tomorrow, it will still bring innovations

to customers

In Sanlin Tang, Pudong district,

there's a groups of country chef

People call then "Knife club"

They explored Shanghai in group

over a century

There are lots of talented people

After decades' practice,

they are still famous as chef.

Finally, they become great masters.

Mingfu Li

used to manage a family-runned restaurant.

at 5 am every morning.

plan in detail and work by themselves.

as Men in shanghai always do

Today, the restaurant is full.

These days are hot.

Every position should be careful

We are going to be busy

Guests are coming

Yue Li cooks

while Wei Li cuts.

They are sons of Mingfu

They are the leader in kitchen with excellent skills.

The brothers' skills are getting better than their father's

Mingfu doesn't need to cook himself.

family skills are inherited

It is great pleasure for Mingfu

The mix of eastern and western culture in this city

cover the history of sense of taste

There's a flavor

that being a style in low status

in changes

not disappeared

becomes stronger with repressions

Benbang dish

It represents the flavor of Shanghai

In the society of Benbang dish,

The 83-years old Borong Li

with skills

wins reputation

There is no shortcut to practice the skills

Wei and Yue start to learn cooking from their father

since 14 years old, The skill of cutting

is the core of Chinese cuisine

It represents the level of a chef

The linear cut

depends on the power of wrist

The power

location

and direction of cutting

should all be in control

Getting rid of fish bone

Chef has to learn the constructions of food

so that could correctly separate the meet and bone

perfectly

The perfect cutting equals skillful Kongku

only if you have sophisticated hand skills

You can use your knife

freely

the one that requires cutting skills in Benbang dish

Boiled three stripes

Wei is good at cooking it.

Ham

Chicken breast

Bamboo shoots

These are three tasty materials

First, chef should slice the materials

into 0.5mm thin layers

The materials should be boiled first.

Then, sliced

in order to expand the face to touch the soup

and mix together

The detailed cutting

also generates the special beauty.

Elder brother has perfect cutting skills

Younger skills has wonderful cooking skills

The fried shrimps

only take no more than 10 seconds

once the oil temperature reaches to 200 degree

The shrimps could be fried

So that the shrimp would taste fresh

The shell tastes crisp but not burnt

The timing is important

depends on the sound of burst of shell

Shrimps are double-cooked

The process is still simple and clean

The dish is the strict test to timing

like for textbook

About the timing and firing,

Guangdong dishes provide more examples

DuDu pot

In order to pursue the freshness,

Besides that,

Chef needs to determine the timing

based on the distance between table and kitchen

The cooking is still processing

while running

If it's a performance,

the show time is the time

when people start to enjoy the foods

The foods show perfectly

In Chinese

It can also be used as a manner

The level of manner

Borong is happy

to get back to the kitchen he used to work in.

We have to practice a lot.

No practice no gain.

Borong starts to learn cooking since 1945.

He retired since 80 years old.

As time flies,

Borong has never leave the kitchen

Studying, being careful, training, teaching

Let him achieves the respects.

hand over the Chinese tradition,

No only do poem

and opera

but also

every details in our lives.

From this perspective,

In Huizhou,

the leftover from squeezing the oil

could be the best fertilizer in farm

In front of the cave dwelling,

the sons and grandsons of Shixin

is hanging their noodles

Yao race in Mang mountain

is still appreciating the gifts from nature

From hands to mouthes, from mouthes to hearts,

Chinese is continuing

the special way of sensation of world.

With fire, bowl and chop sticks,

participates the process of

creating the history

The modern society

distances the human beings and nature

But on the table of Chinese cuisine

we can still sense the changes of seasons and

times through the changes of food.

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