【ENG】《舌尖上的中国》第四季 01 一双巧手 万千滋味 看“舌尖上的中国”如何演绎用双手创造美食“绝活” 爆炒红钳蟹 大炉烧饼 爆炒腰花——绝活【CCTV纪录】

({\pos(1318,695)\fad(1200,0)}Season 4) Hey there it's been a while For this long-awaited reunion a feast is a must But here's the question what makes a feast a feast?

Crafting a meal with our own hands is always the ultimate dining gesture among us Chinese We maneuver our fingers wielding tools engaging with nature through touch and rhythm while understanding food and moving forward with the times Wherever our hands touch food transforms flavors evolve Mind and hands in sync the true beauty of handmade emerges

({\c&HFFFFFF&\1a&H00&\fs95\pos(960,366)\fad(460,1000)}Mastery) ({\an1\pos(285,825)\fad(600,600)}Ningbo Zhejiang) The tides along Zhejiang's eastern coast have formed vast mudflats Though they seem tranquil these areas are teeming with life thanks to rich organic matter As the tide recedes

it's time for the mudflat creatures to surface for air Red-clawed crabs thrive on algae and animal remains using their tiny claws to scrape food from the mud The vibrant large claw, distinct to the males serves for defense and attracting mates They're unbeatable in speed on the mudflats vanishing at the slightest noise in less than a second

Casual beachcombers struggle to catch them other animals can't approach either With hardly any predators they thrive abundantly Yet in nature everyone meets their match these crabs are no exception Got another one This seemingly simple skill is something Zhu Yingjian has perfected over a decade I started at eight

I got good at hooking grass clumps ({\pos(248.3,742)\an1\fad(600,600)}Zhu Yingjian {\b0\fs47}Farmer, Xianliu Village, Xianxiang Town, Ningbo) but my father said that wasn't enough to catch crabs If I could hook potatoes one by one then I'd be ready for the mudflats Two more hooked An octopus-like iron hook the size of an egg mounted on a bamboo pole over a meter long is the custom weapon for hunting red-clawed crabs

The mudflat is slippery the stationary targets turn into moving ones Just move slowly with me If you go too fast they'll retreat to their holes There are a few more here Stay still Don't move too fast or you'll scare them away When sparring with these nimble crabs missed attempts are inevitable Adjusting the aim is part of the warm-up Another one

Aim a fist's length behind the crab Utilizing your fine motor skills swoop in from below and retract swiftly like the darting touch of a dragonfly Locally, this technique is referred to as "swinging" This technique requires utmost precision With the tide receding Zhu can collect over ten kilos of crabs within half a day These mudflat crabs are rich in calcium

({\fad(800,800)}Deep-fried Red-clawed Crab) Their umami flavor comes from abundant free amino acids Various cooking techniques are used to highlight this flavor ({\fad(800,400)}Stir-fried Red-clawed Crab) ({\fad(800,0)}Salt and Pepper Red-clawed Crab) Obsessed with umami, Ningbo residents have a preferred preparation

Salted pork and broad beans enhance the crab's natural flavor After eight minutes of boiling the crabs' exceptional umami is unlocked blending the essence of sea and land into this seasonal delight ({\fad(800,400)}Red-clawed Crab Soup) Touch it and it'll snap During times of scarcity red-clawed crabs were the locals' natural "MSG"

With a 10:3 ratio of crab to salt they're sealed and left to ferment for six months The crab meat's protein and fat break down creating a paste that's both smooth and rich with a touch of fermented tanginess ({\fad(800,600)}Crab Paste) and a dominant salty umami When paired with small potatoes or fresh taros a gentle dip

offers a memorable taste that lingers For decades this has been Zhu's go-to flavor Crabbing isn't my main job I mostly farm vegetables Once farm work is done, I go catch crabs Back then, in our village of around 700 households over 500 people would be out crabbing The beach was bustling

Nowadays fewer than five people know this crabbing craft At 61, Zhu is the youngest His crabbing partner is already 78 Our hands remain our most adaptable tools While some ancient techniques may fade the narrative of Chinese people interacting with nature endures Precision is key in crabbing

while speed is crucial in fishing Over 1,500 kilometers away people work under starlight ({\an1\pos(285,825)\fad(600,600)\fs45}Beibu Gulf, {\fs55}Qinzhou, Guangxi) to maximize their catch from the sea In the vast Beibu Gulf fishing lights glimmer After two hours of sailing the fishermen from Wulei Village reach their destination Got a catch!

Quick!

In the local dialect "catch" serves as both a verb and a noun referring to what we know as jellyfish Since jellyfish are 95% water they face the risk of death if taken out of the sea leading to decomposition from internal enzymes and significant water loss So a race against time begins

Get the catch!

Adult jellyfish in these waters can weigh over 20 kilos Lifting each one is like changing a water jug Without live-storage facilities onboard the fishermen must return as quickly as possible At the dock freshly caught jellyfish rapidly lose moisture and require immediate processing In Wulei Village

the women stand ready They have 15 minutes to process a load with each jellyfish taking no more than 15 seconds The seemingly simple separation technique demands clear minds, keen eyes and agile hands These jellyfish look great and firm Separating the jellyfish skin from the head the head is further divided into three ({\fad(960,600)}Jellyfish Head)

Except for the base called "big flower" locally the others are common ingredients ({\fad(800,600)}Jellyfish Skin) in Chinese cold dishes The head base is for export while the meat and tentacles are sold nationwide Northern cuisine often features unique jellyfish braising techniques

The skin is sliced and blanched then sautéed with pork belly To prevent it from disintegrating high heat and quick stirring are crucial The caramelized surface seals in moisture while the tiniest bit of released liquid transforms the stir-fry into a stew ({\fad(800,460)}Jellyfish Stewed Pork)

({\an1\pos(285,825)\fad(480,460)\fs45}Wulei Village, {\fs55}Qinzhou, Guangxi) Each year, on the 18th day of the second lunar month Wulei Village celebrates the Temple Festival ({\fs42\an1\pos(415.9,145)\b1\c&H65C0E7&\1a&H00&}Celebration of the 2024 New Year in honor of General Fubo at Wulei Fubo Temple) with villagers gathering in joy A spoonful of jellyfish symbolizes good fortune for the year ({\fad(800,460)}Cold Dressed Jellyfish) Praising handcraft is

in reality, praising humanity A true master finds harmony between their mind and hands While everyone has hands only a few become true masters. Why?

({\an1\pos(285,830)\fs45}Jiangyan District,{\fs55} Taizhou, Jiangsu) In Jiangyan, Taizhou many wake up to the irresistible craving for furnace-baked cakes ({\an2\move(960,339,910,185,0,4600)\b1\fs47\bord2}Guo Er Large Furnace Baked Sesame Seed Cake) Guo Jincai and his apprentice ({\an1\fad(600,0)\pos(221.2,740)}Guo Jincai {\b0\fs47}Large Furnace Baked Sesame Seed Cake Chef) run the only shop in town that still employs traditional fire-baking methods

({\an1\fad(600,0)\pos(250.4,737.6)}Pan Jiangqiang {\b0\fs47}Large Furnace Baked Sesame Seed Cake Chef) Located in central Jiangsu where morning tea customs thrive Taizhou residents pay special attention to their breakfast The stuffed sesame seed cakes, either savory or sweet are the star of the table The spherical furnace 1.3 meters wide and 1 meter deep has been handed down through seven generations

It is now equipped with a smoke purification device making it compliant for city use An intense three-minute blaze heats the center of the furnace to over 500 degrees Celsius Once the temperature is right the flames need to be tamed because it's not just the sesame seed cakes entering the heat How long does it take you to load in all 140 cakes?

Eight minutes That's 140 cakes I did it faster My batch back then was bigger over 300 cakes at a time We'd make over 3,000 each morning Hurry Each batch finishes in about 25 or 26 minutes Eyes ears and mind must all respond rapidly Be careful not to burn your hands The furnace's top is hotter while the sides are cooler From bottom to top

the entire furnace fits 140 cakes Balancing on just two fingers the baker leans fully into the furnace Using one hand to hold the cakes each is pressed for two seconds against the nearly 200 degrees Celsius wall Two cakes at a time 70 rounds per batch 15 batches a day amount to over 3 million trips in and out of the furnace in a decade decorating their arms with burn marks If the placement technique

emphasizes external force like Shaolin martial arts the lifting technique resembles Tai Chi Temperature varies within the furnace The sequence of sticking matters What seems like a random dance is actually a precise lift of hot straw held at least ten centimeters from the cakes to balance baking differences Currently only Master Guo can competently handle this craft

Fresh from the furnace the cakes are golden and aromatic exuding the sweet aroma of heated maltose ({\fad(800,0)}Large Furnace Baked Sesame Seed Cake) The crust is crispy, the filling soft and the chewy middle layer engages your teeth in a delightful tug of war Such varied textures in a small cake truly a "one-stop satisfaction" Better to go a day without meat

than without these cakes Priced at three to five yuan each a pair of these cakes and a bowl of fish soup noodles ({\fad(160,0)}Dongqiao Fish Soup Noodles) supply a carb-rich start to the day for Jiangyan residents To Guo Jincai passing on this craft is even more crucial than the business itself Jiangqiang Pan Jiangqiang when you came to me I didn't know what you expected

You can't hold the straw like that Raise it a bit higher on the northern side Lift the front tips a bit more Not the other ends Just the pointed ends lift them a bit higher Okay, that's better I'll test you again next time Sometimes the heat isn't right Sometimes the furnace heat is lacking other times

the color is uneven so I need to keep an eye on it I've taught him but he's not always focused He is, however willing to work hard He's grasped about 70% of the skill now Every afternoon after the shop closes their unwavering routine is washing away the soot

Be gentle and patient when scrubbing my back Patience is key in everything Ah, that feels better Like father and son they speak little but share a deep understanding {\pos(600,725)\fs55}Waiting patiently for the right timing {\pos(600,725)\fs55}the craft will pass down {\pos(600,725)\fs55}like a family heirloom ({\an1\pos(285,825)\fad(480,460)}Yangzhou Jiangsu) Chinese culinary arts have evolved over time

reaching new heights with the mastery of the chef's knife A chef's skilled hands bring numerous intricate techniques to life In Yangzhou, markets not only sell produce but also offer basic processing services for convenience For Huaiyang cuisine chef Tao Xiaodong this market was where he refined his knife skills as a young apprentice ({\an1\fad(600,600)\pos(245.9,728)}Tao Xiaodong {\b0\fs47}Huaiyang Cuisine Chef) It's been almost 20 years When I began

as an apprentice we served the community right here in Shita Market wearing red hats and chopping continuously on our boards One of the key training exercises is shredding dried tofu Dried tofu, please How many pieces?

Fifty please In this age of mechanization markets have embraced new equipment Everything is machine-cut now All machine-cut Indeed Does this mean machines are set to replace human hands?

Achieving the same quality by hand is challenging You might manage a piece or two but to keep that speed and quality for 50 pieces?

That's impossible When it comes to efficiency Tao concedes to machines but there's still room for pride We slice and then cut the dried tofu But machines cut directly and continuously creating different textures Ingredients come with their natural textures ({\fad(800,460)}Scalded Shredded Tofu) and changing them

alters the taste too For varied textures Huaiyang cuisine employs a complex array of knife techniques For crunchy ingredients, straightforward methods ({\fad(660,400)}Diagonal-Slice Technique) like diagonal-slice and straight-cut ensure consistent width and thickness ({\fad(500,0)}Straight-Cut Technique) These are the basic skills of a Huaiyang knife specialist

({\fad(600,420)}Willow Leaf Knife Technique) Softer ingredients are trickier Duck gizzards being both soft and crunchy ({\fad(600,460)}Crosshatch-Cut Technique) require a crosshatch-cut for flavor penetration allowing them to open instantly upon boiling Reed coats are essential to Southerners

This cutting method ensures every segment is evenly spaced ({\fad(600,360)}Reed Coat Knife Technique) for flavors to seep in Scoring is an advanced technique Diagonal cuts followed by straight cuts ({\fad(600,0)}Wheat Spike Knife Technique) create a barley-like pattern on kidneys The same technique applies to squid but a slight shift in angle

results in the lychee cut ({\fad(600,00)}Lychee Knife Technique) In the hands of these artisans ordinary ingredients reveal extraordinary visual appeal For asparagus today we're using the basket weave technique inspired by bamboo baskets A precise 15-degree angle for forward and reverse cutting is crucial or it won't open properly

({\fad(600,400)}Basket Weave Knife Technique) When I was a keen apprentice over 20 years ago I never slept in on weekends always at the market serving the community The sound of knives echoes like tinkling horse hooves ({\fad(600,460)}Horseshoe Knife Technique) elevating knife skills to an aesthetic spectacle

The feeling of mastery comes only after countless practice ({\fad(460,0)}Chopping Knife Technique) 100 to 1,000 repetitions Everything has its nature nimble hands analyze and process allowing diverse ingredients from mountains, fields, lakes, and oceans to express their full potential in a steamy broth

({\fad(600,460)}Reunion Dish) Chinese knife techniques have thrived in various styles The pursuit of perfection nurtures branches across the Taiwan Strait woven together with shared heritage ({\an1\pos(285,830)\fad(480,460)}Tainan Taiwan) Away from the urban rush

people in southern Taiwan by the coast relish a peaceful, slow-paced life Late summer to early fall marks the harvest season for milkfish Milkfish farming has been a tradition in Taiwan for over 300 years Nets are cast in the day sorting continues throughout the night a routine unchanged for generations Each morning fishers in Tainan race against the clock ({\pos(719.7,268.3)\frz13.8438\b1}Ayuan Milkfish)

to deliver thousands of milkfish ({\pos(903.9,259.3)\c&H060430&\1a&H00&\b1\bord0\shad3}Milkfish Congee) to tables as fresh as possible However eating milkfish comes with a challenge The older generation prefers fish with bones while younger folks like it boneless With 222 forked bones milkfish deters younger diners driving the demand

for various deboning techniques The filleting technique is a common approach focusing on avoiding bones and sectioning the fish The tender fish belly, once filleted can enrich a pot of plain porridge ({\fad(600,460)}Milkfish Belly Congee) Pan-seared fillets crispy and fragrant are the perfect pairing with drinks for people in Tainan

({\fad(600,0)}Pan-fried Milkfish Fillets) Fish skin, thickly sliced and cooked with chili releases a delightful gelatinous aroma ({\fad(400,0)}Spicy Milkfish Skin Casserole) Minced fish meat is turned into fish balls in soup ({\fad(600,0)}Milkfish Ball Soup) perfect for kids These days, we separate the fish into bellies, skins, fillets, and heads But honestly

we prefer the whole fish We believe ({\an1\fad(600,400)\pos(1294.6,717.4)}Huang Guoliang {\b0\fs47}Milkfish Farmer, Tainan) a fish isn't truly a fish unless it's whole The Huang family has operated milkfish farms for three generations Beyond farming he's mastered a unique technique While the filleting technique separates meat from bones Huang focuses on extracting bones from the meat Starting from the fish's back

he slices along the main bone, dividing the fish in two Once the main bone is removed there are small bones hidden within the meat By cutting along the main bone's trace the bones reveal themselves The pulling technique requires a deft touch quick force and rapid release Excessive pressure would snap the bones in the meat Near the dorsal fin the chaotic bones

demand the keen sensitivity of the left thumb Once a bone is detected tweezers are inserted at an angle that aligns with the bone's direction Misalignment could damage the delicate fish flesh Huang, having practiced for years knows intimately the bone locations and texture of the fish enabling him to present a perfectly prepared fish When slowly pan-fried

ecologically farmed milkfish releases an aroma reminiscent of toasted sesame Five-veg sauce is a traditional Taiwan dish a childhood memory for us At family gatherings in Tainan cooking whole fish with five-veg sauce is a beloved technique Various vegetables are sliced into willow-leaf shapes and sautéed with meat strips The fried milkfish is then simmered in this broth

absorbing its rich flavors With the bones removed diners can enjoy it without worry ({\fad(600,0)}Five-veg Milkfish) Our family has farmed milkfish for three generations from my grandfather feeding my father and his seven siblings to my father supporting the four of us Eating whole fish embodies family unity

Chinese handmade dishes soothe the soul nurture family bonds and convey the warmth of shared heritage Cooking, much like life relies on timing Temperature ({\an1\pos(280,825)\fad(480,460)}Zigong Sichuan) can transform the nature of everything shaping character as well Zigong, hailed as the "Millennium Salt Capital"

owes its name to its salt wells The thriving salt industry gave rise to the unique Yanbang cuisine Bold spicy and intensely heated the chefs from these fiery kitchens often have tempers to match This perfectly describes the father-daughter duo you're about to meet My daughter has many strengths

({\an1\fad(600,400)\pos(279.6,719.6)}Wang Lihao {\b0\fs47}Yanbang Cuisine Chef) which comfort me ({\an1\fad(600,400)\pos(257.1,717.4)}Wang Jun {\b0\fs47}Wang Lihao's Daughter) Touch typing!

Be it writing menus, handling accounts washing dishes, or managing staff she eases my workload Eggs and pork for the kids But she doesn't follow my advice like a mischievous boy Check please The kidneys went to the wrong table?

She's always in a hurry Are we done here?

Wang Jun shares the same complaint regarding her father's temperament His main flaw is impatience Absolutely no patience You've got to scan that (QR code) Fire signs talk fast ({\fs45\an1\pos(37.1,685.9)\c&H000000&\1a&H00&}The whole family is Aries always in a hurry please don't rush your order Thank you!!!)

We're both Aries, you know Tomatoes and egg soup isn't ready?

The kidneys went to another table Forget it, alright I'm okay with that It's just his tone it doesn't mean anything He's just trying to get the point across right?

Please mute the video, Dad Can't you just wait until filming is over?

Mute it We argue all the time it's normal They enjoy playful banter using astrology as an excuse In reality, their fiery tempers are fueled ({\fs45\an1\c&H000000&\1a&H00&\pos(674.8,140)}When you rush, the chef stresses and the deliciousness fizzles away!)

by their signature dish Kidneys must be tender and aromatic How do you achieve that?

You need the power of fire to unleash the flavor They're delicious when just turned brown Yanbang cuisine includes both salt traders' and workers' dishes The latter, created by salt workers are the most popular using affordable offal for example, kidneys Rice wine and vinegar help remove odors Season it

however you like add whatever makes it delicious Personally, I prefer it spicy as offal needs spice to mask its strong taste A full plate of pre-prepared seasonings streamlines the stir-fry process swiftly transforming the ingredients into a savory dish The key moment is mere seconds away He tosses the wok a few times and it's done Customers often wonder like

how the dish arrives so quickly after ordering Controlling the heat is tricky As soon as you set the wok on the fire it turns red-hot within a minute In and out of the wok all in a flash Let's review those critical ten seconds again What seems like rough stir-frying is a testament to skill

The tossing technique requires precise strength and movement The wok and food together weigh 3.5 kilos 17 tosses ensure the kidneys are perfectly cooked The searing technique calls for precise heat with the kidneys and flames barely touching imparting a smoky aroma and deep flavor into the dish

({\fad(600,520)}Stir-fried Pork Kidney) The right heat gives the kidneys a bouncy, juicy texture with moisture retained Can you hear the crunch?

After filming you should try it it's very tender So satisfying The fresh chili aroma and the sweet onion meld in your mouth creating a rich layered flavor that makes you want to keep eating a perfect companion to rice Keep the positive energy high!

Really delicious As satisfied diners leave the junior chef takes over from the head chef Staff meal is the true test of cooking skills Bigger flames make her nervous Due to splattering oil you see?

Oil will definitely splatter The faster her hands move the higher the oil flies I'm covered in scars Did you teach her?

She taught herself It's like he's there guiding me tasting the dish then saying "It's missing something add some salt" Then I'll add salt and finish the dish When it tastes right he'll say, "Not bad" and I know I've nailed it Beyond perfecting her craft her father has other concerns I hope she finds a partner soon Don't be too picky

he doesn't need to meet any conditions just being a man should do ({\an2\frz-18.0535\pos(1287.9,147.1)\c&H21306C&\1a&H00&}Menu) It's hard to find ({\fs45\c&H000000&\1a&H00&\pos(1065.5,234.6)\an2\frz-12.7605}This restaurant didn't make it into the Michelin Guide) someone she likes ({\fs45\an1\c&H000000&\1a&H00&\pos(573.8,146)}Chef is as busy as a bee, but if things slow down he might join you for some chat and drinks!)

who also likes her This takes time Time to eat Craftsmanship is passed down from generation to generation Through blades and fire countless chefs have added new notes to ancient recipes with personal touches honed through time and dedication Every city boasts a signature dish ({\an1\pos(275,825)\fad(480,300)}Hangzhou Zhejiang)

and "Heaven on Earth" Hangzhou is no exception It's named after West Lake Have you tried West Lake Vinegar Fish?

A classic of Hangzhou cuisine its origins trace back to the Song Dynasty praised by nobles, merchants and scholars alike Yet, today's diners have mixed feelings about it Is the dish served?

This dish has been around for centuries surely because it's delicious For room five Something must be off if we haven't made it taste good As a Hangzhou native and chef of Hangzhou cuisine, Fu Yueliang can't let this lie He's on a mission to address every critique ({\an1\fad(600,340)\pos(1310.3,760)}Fu Yueliang {\b0\fs47}Hangzhou Cuisine Chef)

and restore the dish's glory with his own hands West Lake Vinegar Fish is how to say it Too fishy and sweet Okay let's catch some fish Traditionally West Lake Vinegar Fish uses grass carp known for its muddy taste Starving them for a few days helps clear their stomachs reducing the fishiness Preparing the fish involves a "seven and a half cuts" technique The first cut splits the fish

into male and female sections The thicker male section needs four cuts plus an extra to remove the fish teeth The thinner female section needs only one cut and a half to remove the remaining teeth totaling seven and a half cuts This knife technique ensures the fish cooks evenly Cooking combines gentle and strong heat a modern twist introduced by Fu

The pot is half inside the stove and half outside The front part of the water boils while the back stays still Slow simmering keeps the fish tender while the strong steam elevates the fins to perfection looking ready to fly The fish comes out fresh and free of fishiness

Still, diners want more So, it doesn't quite achieve a harmony of flavors Everyone gets the sweet and sour balance right but the issue is the fish lacks flavor no base taste Just like a singer's voice a chef's broth makes the dish sing A rich broth of mixed fish is Fu's key to infusing flavor Quickly boil carp, yellow croaker and yellowtail

The stock is ladled from above oils and proteins emulsify quickly to create a rich flavorful white broth Additions of cooking wine and soy sauce let flavors penetrate deeply into the fish This puzzle has been solved Yet, why this dish has thrived as Hangzhou's flagship dish for a millennium

({\fad(600,300)}West Lake Vinegar Fish) remains elusive In a Hangzhou cookbook from 30 years ago ({\fs47\an1\c&H000000&\1a&H00&\pos(524.4,755.6)}Bright red in color, perfectly sweet and sour firm flesh, deliciously tender with a crab-like taste) Fu found the essence of West Lake Vinegar Fish lies in its crab-like flavor The flavor develops like this just like lake crab

first vinegar and ginger then the fresh sweetness of the crab From the taste memories evoked by ginger and vinegar to the tender bite reminiscent of crab piecing together the flavor puzzle requires perfect harmony of mind and hands Perfecting this "crab flavor magic" requires precision and practice Taste this Is it good?

Currently Fu's West Lake Vinegar Fish has reached its 73rd iteration Preserving a culinary tradition depends on diners' appreciation It must be delicious to endure In this world brimming with culinary wonders hands extend the soul and become tools of wisdom Maître chefs hone their knife skills for precision and accuracy while street food vendors showcase

their boundless creativity As the saying goes "It's not magic; it's just practice" With passion for life anyone can become a master and culinary delights are everywhere ({\pos(960,450)\an2\fs50\fad(600,400)}This is what we've seen through the lenses of {\fs58}8,080 {\fs50}users) Stir-fried pebbles a taste that dazzles ({\an1\fs40\pos(620,105)}Footage From Online Sources) Simply perfect!

({\an1\fs40\pos(620,105)}Footage From Online Sources) It doesn't look great try one Is it tasty?

Often we don't have fancy tableware {\pos(510,975)\an2}no impressive chef techniques {\pos(510,975)\an2}Your bun-making skills aren't there yet {\pos(510,975)\an2}so many holes {\pos(510,975)\an2}Nor do we use rare ingredients {\pos(510,975)\an2}What we have {\pos(510,975)\an2}is a devoted attitude toward food {\pos(580,975)\an2}Only those who experienced it truly understand {\pos(510,975)\an2}Yes, slow down {\pos(510,975)\an2}Okay {\pos(510,975)\an2}take your time {\pos(510,975)\an2}No rush