"Most of great food is fissile spectacle resulting from combination and crash of different ingredients." "If compare it with human relationship, some would be regarded as amazing perfect match." "Some meet by chance but touched us deeply." "Some can only make us regret not letting them meet sooner." "Human activities lead to the gathering of food." "The separation and reunion of food, on the other hand, also controls people." "What Westerners called "destiny", is called "Yuan fen" by Chinese." "August, when Xilinx Goi Prairie just woke up," "Wu Liji is taking his cattle to his own meadow." "Abundant land provides ailment to cattle and flock." "It also gives birth to a rare fairy." "Komo after drying up is full of Guanylic acid salt." "Herdsmen use chicken to cook with it, which could lift the taste manyfold." "He Fuzhi, a Komo businessman, often drive hundreds kilometers to buy mushroom." "Komo only grows on fairy rings." "It depends on the deepness of grass to identify it." "Thanks to a substance that mushroom secrete, grass obtain higher content of chlorophyll and we get to see this fascinating phenomena." "He Fuzhi is going to Wu Liji`s place to ask for harvest of mushroom." "He(何)`s daughter Yufeng is 23-year old." "Returning back to home, the prairie, after university graduation." "My mother has been seriously ill and always needs someone to look after her." "Besides, my father is already over fifty." "Have you dried all the mushroom you picked in the sun?" "Yes, we have." "Is this everything you have?" "Yes, we only have this small amount." "Do you have white mushroom?" "No, we only have this ceiling type (one type of mushroom)." "White mushroom s the most precious kind of Komo." "It could get sold up to more than 2000 yuan per kilogram after dried in the sun." "They had a small harvest this year." "Herdmen have started to storage forage for cattle and flock which means the season for Komo is coming to an end." "He(何) and his daughter decided to try one last time." "Mushroom yields nicely and has better quality in this time of the year." "Many people are calling to urge for white mushroom." "Dad, there`s nothing." "Come back then." "Let`s go." "Germinating Komo requires the favor of rain." "The rain in the forecast, however, hasn`t made its arrival." "He(何) is not resigned to the current situation." "He decided to stay at herdsman`s place with his daughter and keep waiting." "The prairie after rain is fresh as washed." "White mushroom finally appears on fairy rings." "Dad, go over there and check." "Let`s go to that fairy ring." "There`s a lot." "Yes." "You see." "There are so many." "Hurry up." "Let`s pick them up." "Look at this little one." "He(何) and his daughter know, their wishes will finally come true after these few days" "Uncle, it`s getting dark." "It`s going to rain." "Let`s go back home." "Hurry up." "Let`s go." "After sing about Youmian, let`s sing about Komo." "Komo has tons of beautiful reputations." "400 kilometers south of Xilinx Goi Prairie is Zhangjiakou, which used to be one of the passes for Great Wall in the classic time." "It was the throat for commercial activities between the central and north China." "It is also the place that made Komo famous." "White mushroom has thick fat context and tastes fine and smooth." "It is the finest kind for Komo." "Put dried mushroom in boiled water and let it absorb." "After two to three hours, white mushroom reverts to its plump shape." "Put the original soup of Komo aside." "Pour fresh water inside." "Repeatedly stir it." "Changing three or four times fresh water and stirring for thousands of times until all the dirt has been removed." "Winter bamboo shoots produced from Jiangnan, 2000 kilometers away, traveled across thousands of mountains and rivers when it met Komo for the first time." "Slice dried bamboo shoots and white mushroom that has absorbed enough water." "Boil slices in soup-stock and then use heavy oil and slow fire to fry those slices." "When oil infused into ingredients," "Komo slices grow into full figure and become smooth." "Bamboo root slices also found its crisp taste." "Add Komo`s original soup in the end." "Winter bamboo shoots from south of Long River meet Komo from north of the Great Wall." "This accidental gathering achieved the dish "Hui Nan Bei" (Fried South and North)." "This famous dish, which has more than 300-year history, from north China, not only created one delicacy but also bring us limitless spatial imagination." "Ta-liang Mountains have the most iconic seasoning in south-west China, round pepper." "This plant fruit, which is originally produced in China, would lead to 50 times per second slight prickings and strike nerves during eating." "Chinese call this kind of feeling "ma"." "Tujia, an ethnic minority living in Dalou Mountains," "knows how to cultivate the best pod pepper whose pungency degree could reach 500,000 Scoville," "which means it needs 500,000 times of water to dilute its pungency completely." "After pepper got imported from America to China, it developed rapidly." "Gradually replaced local spice and hold the leading role for delicacies." "These two kinds of food materials finally gathered at the same city," "Chongqing." "It is the hottest season of the year," "Chongqing people are keen to a type of food with higher temperature." "Zhang Ping opened a hot-pot restaurant named after his wife." "Because of this restaurant, they are having a stable life with their children." "At 10 pm, when the delicious spicy smell is still floating above the city, at the stuffy and muggy hall way entrance," "Zhang Ping started frying and making seasoning." "Mix "Chao Tian Hong" (a kind of pod pepper) from Chong Qing from Chong Qing with He Nan province`s" ""Xin Yi Dai"." "The former has the strongest spicy taste, while the latter one is full of Red Chillies Extract, giving hot pot gorgeous color." "Another secret for Chong Qing hot pot is butter which can effectively absorb chili and round pepper`s taste." "Thick broad-bean sauce and fermented soy bean could thicken the soup." "Bruised ginger would make the spice multi-layers and full of changes." "Da Hong Pao (a type of round pepper) from Mao Wen has strong taste of "Ma"" "while Jin Yang blue round pepper has stronger fragrant." "What is more important than having authentic food materials are Zhang Ping`s hands." "Non-stop frying helped fragrant subjects infiltrate into oil." "After boiling, fragrant elements are released more." "For the past 10 years, Zhang Ping believes no one but himself on this." "One all-night cooking with three huge pots of basic hot pot seasoning, It could support the restaurant for five days." "Except for the secret of seasoning, one should also give credits to Chong Qing people`s magical handling for food materials for the special taste of hot pot." "Board muscle is the aorta for cattle or swine." "There`s a layer of membrane that affects taste but hard to get tore." "Wear gloves that could increase friction and rip this membrane down carefully." "Experienced workers could handle 1000 pieces per day." "could handle 1000 pieces per day." "Mao Du, took from cattle`s third stomach, of which" "Chong Qing people only make use of the leaf part," "is thin enough and has a giant surface." "A huge amount of seasoning could get attached to its surface and give it a strong taste." "After a short blanching, people can feel the smoothness the second they put it in the mouth." "Together with the crispy taste after putting strength on the teeth, all make one addicted." "Except for these, duck lung, gizzard, Corydoras, lunch meat and many other ingredients for common people get together in Chong Qing hot pot and give out a magical effect." "Generally people believe that morden hot pots are originally imported to Central China by hordes from the north and developed into different forms." "Beijing has meat hot pot." "Its mutton slices is thin as paper aiming for the softness of meat." "Mushroom hot pot from Yunnan province has fresh and sweet mushroom." "It`s famous for the scented taste." "Chaoshan`s beef ball in its beef hot pot is juicy and celebrated for its chewy, tough texture." "Hot pot represents the most of" "Chinese people`s yearning for family gathering and happy time with others." "But, as for the love for hot pot, no one can compare with people from Chongqing." "In this city in mountain, there are more than 20,000 hot pot restaurants." "In every 30 people from Chongqing, there is one having a hot pot related career." "The combination of round pepper and chili not only created a passionate crush between taste bud and nerve, but also represents a crossing continents gathering between Asia and America." "These two amazing spices, not only achieved the hot summer taste of Chongqing, but also made Chongqing hot pot popular in more than half of China." "Food travels across the sea and gather at one place." "People`s traveling brings huger changes to food." "In Shenzhen, the youngest city in China, new immigrants brought their various customs to meet here." "When their original accents fade out, boarders between different local food and tastes have been fuzzed as well." "Some people say no one would feel homesick in the city of Shenzhen." "This new city, however, also has its aborigines." "Villagers from Xiasha village are having an ancestor-worship ceremony, along with which is a banquet." "Purchasing and cooking almost 5000 kilogram food materials are anything but easy." "It relies on the cooperation of the whole village." "Washing, cutting and chopping more than ten kinds of food are assigned to different families at the same time." "In this giant kitchen," "almost 30 villagers are engaging in this cooking mission." "Conger-pike eel, squid, cuttlefish, radish and oyster, every kind of ingredients are undergoing intensive cooking." "Light taste radish are put at the bottom." "Seafood and meat with heavy taste are added layer by layer." "This way it follows geometric principle as well as gastronomical logic." "So many kinds of food are cooked separately and then put together in the same pot." "Tastes interinfiltrate and this is Poon Choi." "Although there`s only one pot of dish on each table, there`s something of each food in the other which referring to the motto of their ethnic clan." "Food and people are both gathering for reunion." "People from Shenzhen call Xiasha villagers "aborigines"." "But actually, they haven`t settled down here until about 800 years ago." "Almost at the same period, another group of their ancestor found the destination of their journey to the south in Jiangnan which is on the opposite side of the river with their hometown." "In history, Chinese Song dynasty moved their capital to Hangzhou due to war has given Hangzhou a sense of Central China." "To make Xihucuyu (West lake vinegar fish), 265 00:18:09,600 -- 00:18:12,370 one needs to cut grass carp into two pieces, "Ci" and "Xiong"." "The "Xiong" piece need to get cut off at the third cut at waist fin." "Put fish in boiling water." "Add soy sauce, cooking wine, sugar, wet starch and vinegar after blanched it thoroughly." "Stirring until it becomes dense." "This is the famous Hangzhou sweet and sour dish." "In the north, although it`s also sweet and sour style," "Kaifeng people would fry the carp thoroughly first and then add sugar, vinegar, ginger mash, cooking wine and water starch." "After finished, putting Longxumian (thin noodles) on the top." "Eating noodles with fish soup is Central China`s way of eating." "The connection between Kaifeng and Hangzhou could also be seen from dim sum." "Guantangbao (soup dumplings) in Kaifeng, after several evolutional changes, established its current shape." "Dumpling skin is made from unleavened dough." "After mixing water for three times and adding flour for three times, the skin becomes pliable and smooth with no soup leakage and no skin fall off." "Beat the dough repeatedly till it become white and bright, reaching the standard of "white in color, pliable in texture"." "Using water when make the stuffing could let the dumpling full of soup as well as guarantee a refreshing taste." "Workers with more than five years training move their fingers really fast and fold 18 creases within seconds." "Steamed bun in Hangzhou adopted classic skills from Kaifeng." "Chop pork jelly into small pieces and mix them with other stuffing." "Pork jelly would melt into soup after heated." "This is the secret for Steam buns` juiciness and rich taste." "Scholars claim that Hangzhou is the enclave for Central China." "Proof is the unnatural rhotic vowel in Hangzhou dialect." "The food, Pian`er chuan is the most convincing evidence." "Inconspicuous restaurant in a not fancy location but always has a flood of customers." "Even now, this noodle restaurant only has seven tables." "Open for half of the day." "Take two-month summer vacation every year." "But none of these stops Hangzhou people`s passion for a bowl of Pian`er Chuan." "Everyday after closing the restaurant," "Yan Baofu would clean the in and out." "Some people asked me whether I have some kind of disease." "I said maybe." "No one would insisting on cleaning so thoroughly for decades without having disorder." "It`s not for a month or two but everyday." "There are not many people doing this." "This insistency also shows on his choice of food materials." "Every from 5 am, the restaurant starts to get busy." "Using pig fat to make oil is able to sustain the tasty smell of noodles." "Summer and winter, the production of bamboo root would not always be satisfying." "But for the continued meeting between human and bamboo roots," "Yan would go everywhere in the outskirts of Hangzhou." "Try to buy the most seasonable bamboo roots and invite them to his steaming bowls." "Pickled cabbage needs to use the first harvested batch." "The ratio between leave and stem is also important that Yan has to check it himself." "Bamboo shoot slices and pickled cabbage, white and blue, fresh and sour, are both from Jiangnan, following their season closely." "Slightly blanched noodle in boiled water is apparently the inheritance of north style noodle." "No matter how exciting and thrilling the history is, when it comes to food, everything looks so simple." "For tradition, people from Kaifeng have a obstinate persistency." "Newly renovated ancient city and replica for traditional cruise does not exist only for attracting tourists but also showing their hidden proudness." "If the "Fang shi" style city planning from thousands years ago has established the rudiment for Kaifeng`s current city structure," "Shanghai, on the other hand, provides us a model for modern city." "This city`s taste is as complicated as its own historical identity." "It is exquisite, fashionable but also full of civil life." "More than 170 years ago, Shanghai opened its gate to westners." "Western food, along with western culture, moved into Shanghai in a strong pose which once became the elegant symbol for "Modern Time"." "Shanghai people, however, always have a way to shorten the distance with food." "Borsch and fried pork chop have finally assimilated as part of Shanghai taste." "Two potato salad sets." "Zhou Yongle used to live abroad for many years." "He has seen a variety kinds of western food." "But, deep inside of him, what he cherished the most is still the Shanghai style western food from his childhood memory." "To tenderize meat, use meat hammer to beat it." "Loosened pork chop is going through three steps, dipping into egg and wrapping with flour repeatedly." "After dipping into egg for the third time, wrap the chop with breadcrumbs instead." "In this way, fried pork chop would be crispy on the outside and soft and delicate in the inside instead of being too oily." "Eating Shanghai fried pork chop has to go with spicy soy sauce which is sweet, sour and a little spicy, to effectively neutralize the oily taste." "Spicy soy sauce is actually an imported goods from the UK which can be made fast." "There`s a really similar sauce in Guangdong province." "Worcestershire sauce is the standard sauce for" "Canto-style dim sum, spring roll and beef ball." "Chinese soy sauce, however, is the product of fermentation." "Wash and boil soybean." "Scatter aspergillus oryzae over it to help with the fermentation process." "Put them into giant bamboo plaque to evaporate water." "Finally, add crude salt before sealing the jar." "With nourishment from sunshine and raindrops, it requires half a year to complete perfect soy sauce." "Some are yearning the old Shanghai in western restaurants on the Bund." "Others, on the other hand, is going miles away to trace for their second hometown." "In the year of 1966, Dong Cuihua was 16-year old." "She was on her way for her first trip to the west." "Back then, 100,000 young people from Shanghai went to" "Sinkiang to participate in agricultural production." "The minute I graduated from school," "I went to Sinkiang." "So the place that witness my personal growth" "and the shinning part of my life is Sinkiang." "Sinkiang which has the longest history of food transmission, is at the very west end of China." "Food materials and seasonings from all over the world are gathering here." "Hamiti`s family is preparing for lunch," "stewed mutton with hand-rolled noodles." "This dish with meat and wheaten food is called Naren." "A good Naren has to be scattered with onion at the end." "From the day of import, onion has been loved by the locals who gave it a nickname. "Pi yazi"" "Nowadays, goods imported from uncharted oceans has also transmitted here and become the largest chili planting area on gobi desert." "Ingredients from different areas provided possibilities for the birth of one single dish." "Chop a whole chicken and cut capsicums and potato into pieces." "Fry sugar till it turns golden and then put chicken in it." "Add the symbolic chili pepper for Sichuan style and Gansu people`s favorite potato." "Use the Central China cooking style, fry-first-stew-second to infiltrate meat and vegetable with each other." "With amylum in potato, delicious chicken soup has richer flavor." "Put Shanxi style belt-wide noodle at the end and all flavors are here." "The constant change and converge of Big plate chicken is satisfying the desire for tastes of people from everywhere in China." "The big plate of Sinkiang is not only bearing food and condiments but also witnessing the crash of wisdom in food from different ethnic clans." "The village, Shihezi, closely next to sandy bay, used to be a small village used by soldiers from Qing dynasty for reclamation." "In the middle of last century, millions of people came here to dedicate in developing and constructing projects which made this place have a great variety of food custom." "45 hours and 4100 kilometers," "Dong Cuihua spent four days and four nights when she arrived here for the first time." "Dapanji, roasted dumpling, shelves of meat, hourse intestine and Latiaozi accompanied her for the best time of her life." "Sandy farm road has been replaced by neat street." "A reunion after such a long time, her second hometown has been through countless hanges during this whole time." "History is a story for spectators, but self-experienced happiness and sentimentality for people who has gone through them." "After going back to Shanghai, Dong Cuihua cooked by herself and made the compulsory dish for educated youth reunion, Dapanji." "Delicacies are excuses, pretexts and especially, taste memory of the time they shared bitterness and enjoyed happiness together." "One kind of food connects the two hometowns that witnessed their steps." "In the fluctuant time," "Chinese are used to using food to shorten the distance between an alien land with their homeland." "More than 60 years ago, after the Kuomingtang retreated to Taiwan, families of garrison are emplaced in Juan village." "One can still see the mixture of different tastes in south gate market," "tofu sausage from Sichuan, jinhua ham in Zhejiang," "Shanghai`s osmanthus cake." "Converging of different groups of people provide possibilities for food innovation." "Beef noodle from Juan village emerges as time required." "Use heel muscle which has tendon and full of colloid for beef and become pliable but strong after stewed." "Stir-fry ginger and shallot in oil with fermented soy bean and broad-bean sauce." "Putting these seasonings into beef Bulalo and soup for beef noodle is finished." "Cut heel muscles into big pieces and stew until flavors filter into it." "Put noodle in boiling water just for a moment to keep its tenacity as possible." "In Taiwan, there are many beef noodle named themselves as Sichuan taste." "This let people easily associate it with the land of abundance--Sichuan." "Shenhai well is the only reserved traditional well-salt workshop in the city of Zigong." "Tianche, a special facility for extracting well-salt." "Zigoing is has the longest history for cooking beef in Sichuan." "In the era without electronic machinery, cattle is the major power source." "This place has more than 2000 years history of producing salt." "Extract brine from thousand meters under-earth stratum and then deliver the brine to stove room." "Chinese wisdom about transforming soybean could also apply here." "There are lots of impurities in brine." "By adding soybean milk, calcium ion in brine would combine with proteins in soybean milk and form solids." "Repeat this several times until impurities have all been taken out." "Now it`s the matter of time." "White crystals gradually appear." "Continue heating and water would go down while salt comes out." "Workers here have simple and robust meals." "Especially the beef,it has magically similar way of cooking with Taiwan." "Fry broad-bean sauce, dried pepper and round pepper first, and then put blanched beef and radish inside." "Next, use light heat to stew them slowly." "Of course, salt is absolutely necessary." "Self-made well salt could stimulate and trigger out the tasty sweetness of beef and radish." "Well salt set the base taste for Sichuan food." "Stewed beef, the symbolic dish for traditional well-salt workers." "But it goes the best with rice." "Even in Zigong`s traditional snack, there`s no record about stewed beef noodle." "As for beef noodle from Juan village, the general accepted idea is that after many Sichuan people moved to Taiwan, they developed their skills according to different needs." "Hao Zhiyu who is settling in Chongqing is returning to his hometown." "Walking on the road in Juan village with a huge luggage has been reduplicated for countless times." "His sister, Hao Shufen, has her own beef noodle restaurant." "Inside the luggage, it has the secret for her self-made exclusive deliciousness." "His father, who is originally from Sichuan, comes after hearing the news." "This father has left his hometown in a very young age and run for life ever after." "Round pepper is one of the seasonings, his sister asked Hao to bring from thousands miles away." "Is it okay?" "Yes, it`s really ma." "Zhiyu, you are back." "Hi dad." "It`s really happy to see you." "You brought so many stuff this time." "Sis needs all of them." "Under the same name of beef noodle," "different Juan village have their own style." ""62-gram noodle" is original creation by Hao`s sister." "All the seasonings are for it." "Making spicy pepper oil is simple but it requires original and authentic ingredients to make it spicy, tasty and attractive." "With it, even if the extreme mediocre noodle could have fascinating taste in a second." "Chinese using mixed five flavors to describe human life is because they understand that taste is the unchangeable homesickness deep inside everyone." "The taste of Juan village is actually the taste for one of the Taiwanese generation." "Here, the difference between hometown and alien-land is vaguer and vaguer." "Zhang Shizhong, a retired boat-header, is living in a fishing harbor on the east side coastal of Zhejiang province, Shipu." "Under the tranquil life, this old man has his secret story." "This year, he wants to achieve his wish of going to Taiwan." "On this side of the strait, he is a father, a husband and Zhang Shizhong." "On the other side of the strait, however, he is a son, a brother and Xu Langxiu(used name)." "Langxiu, my brother, how do you do." "It`s been a long time since last letter." "How are you?" "I feel really sorry." "Please forgive me, my brother." "This is your brother." "This is your sister and your brother-in-law." "Qiaocai is the most regular seen sea food here." "Take out the flesh and fry it with cut luffa." "This way it could keep their original taste to the maximum." "Qiaocai is officially called mussel which has fresh, tasty and fat flesh." "It`s produced in every sea area in the world and become a world class delicacy." "Mussel is the favorite for French chief." "They would use condiments to lift the taste and wine to rich the layers of mussel`s texture also remove the fishy smell." "Are AE the English alphabets?" "A call from Zhang`s brother-in-law from Taiwan, confirming his schedule carefully." "For a 76-year-old man, traveling this far is not a easy thing." "Ke Xiuquan is the brother-in-law from the other end of the phone." "This is my wife and this are my two grandsons." "These are pictures more than twenty years ago." "Ever since his wife passed away, he`s been living by himself." "Too quiet life has made him really look forward to the arrival of his brother-in-law." "Fugang the new village is also called "small Shipu"" "since fishermen from elephant hill Shipu who followed Kuomintang moved here." "Yushan island is where Zhang`s family left." "Zhang was attending a school in Shipu town at then." "They were segregated in two places and got apart in different parts of the world ever since." "This island is at the joint of north and south ocean current that is rich in sea products with mussel growing all over reefs." "Age never gave mercy to any one." "The gains is positively related to limited physical strength." "No to mention, the real delicious mussel is at the bottom of the sea." "It requires high level cooperation when collect by divers." "One is the diver, the other one steers a boat." "Mussel adheres tightly on undersea reefs by byssi and has to be took down by crooked chisel." "Young men brought their harvest and old man`s wishes back on shore." "Fresh mussel has to be handle quickly." "Stew it in boiling water till the shell opens." "Take out flesh and cut off byssus that could affect taste." "From May to August, it is the fishing off season." "Sunshine in this seaside village could produce mussel flesh in beautiful shape." "The departure date for Zhang Zhizhong is approaching." "Mussel flesh, called "dan cai" by locals, is also ready." "I didn`t see you, Langxiu." "Come to my place first." "Let`s go to dinner at ah sou(sister-in-law)`s home afterwards." "Ah sou arranged a place for you to stay." "My place is too empty." "This is sea product from Yushan islands." "This is anchovy." "Oh, qiaocai." "Yes, this is qiaocai." "This is dancai." "And this is anchovy." "Elderlies think that it is their ancestors and ruyi empress`s bless that they could have this reunion." "Sister-in-law is preparing dinner at home." "Except for regular seafood, she also prepares the dish of stewed pig`s feet with daylily." "This used to be the specialty dish for Zhang`s sister." "Having a dinner together with all family members is the simplest wish for every Chinese." "For some, however, they need to wait for half a century to accomplish this wish." "Daylily is ready for harvest in this season in Taichung." "It has another name, forget-me-not." "Good harvest of mushroom rewarded He Fuzhi on the prairie." "Yan Baofu`s family is enjoying the rare relaxing time in a year by treating themselves a feast." "The returning date for Zhang Shizhong is coming." "Saying goodbyes to all the friends and families, they don`t know when the next reunion will be." "From east to west, south to the river to north to the Great Wall, human migrations lead to the gathering of food." "The separation and reunion of food, on the other hand, also witness the same of people." "However, is it the human who changed food or food that has changed human?" "The dish on the table and taste on the tongue would nevertheless, tell us the full story." "Mountains, forests rivers prairie" "and desert, places that are too far to reach, are hidden what kinds of delicacies that are unknown to us?" "How did human cooperate with the nature to inherit ancient tastes and dishes till now?" "Secret land is taking us to search and discover special people and special food."