"In the past few years, Japan made a documentary about Chinese food. Do you know? When filming the Beijing episode, they also introduced it in two parts. It is called the Common People's Episode and the Palace Episode, which is similar to Yangchun Baixue and Xialiba people. The daily diet of ordinary people is steamed buns, scorched circles, fried dough sticks, tofu brain, soy milk, soy milk, soy sauce, and small bean porridge. It is ordinary but it is the daily taste of ordinary people. Then the palace dishes introduce the hibiscus swallows, braised bear paws, two dragons playing with beads, phoenix tail shark fin oolong spitting beads, goldfish duck palms and toad abalone tofu... Whether it is the ingredients, production or the platter, it is the best. Even if it is just a tofu made with ordinary tofu, the platter is beautiful like art. In addition to these delicacies, there are also delicious pastries such as pea yellow, kidney bean rolls, and turtle and turtle hands."

Qiao Feng kept talking about the deep reason why he wanted to make a food documentary, that is, he was unwilling to let the Japanese beauties beautify them.

It’s better to take photos of your own good things, not to mention that Qiao Feng is quite resentful, because sometimes we Chinese people just don’t pay attention to technology confidentiality.

So many delicious delicacies and court dishes are all famous dishes in the towns of top restaurants.

What's the result?

All the production processes were shown to the Japanese. Many rare dishes and unique skills were recorded by the Japanese team.

Not only do you want to take pictures, but you are also afraid that others will not be able to figure it out, but you also have to introduce it and explain it to them.

Then, after the Japanese finished filming the documentary, they released a book called "Chinese Cuisine", which included detailed recipes that were difficult to include in the documentary.

We are really generous to foreigners.

This reminds Qiao Feng of another time and space story that his teacher told when he was in junior high school, which was a kind of straw mat and a dragon beard mat.

This straw mat is thin and light and cool, and is most suitable for use in summer. Therefore, the dragon beard mat was a court tribute as early as the Jin Dynasty.

This kind of straw mat was also featured when Emperor Yang of Sui was pretending. It is recorded in "The New Records of Two Beijings and the Miscellaneous Records of Daye". It is translated into vernacular saying that during the reign of Emperor Yang of Sui, people from the Western Regions went to the East City of Luoyang to trade. In order to show off their ambitions in front of the foreigners, Emperor Yang Guang of Sui ordered the merchants in the city to play the city's appearance and store precious goods. The merchants all dressed in gorgeous clothes, and even the vegetable sellers on the street stalls had to use dragon beard mats to spread the floor.

This kind of straw mat has not only been a royal tribute, but also likes to use it by literati and poets of all generations, and also likes to write poems and praise.

Li Bai said in "Changmen Resentment" that "Don't roll the dragon beard mat, from his silk screen", Meng Haoran wrote in "Xiangyang Gong's House Drinking" that "The silk swept the dragon beard, and the fragrant cup floated in the code", Li Shangyin of Li Du also "half-displayed the dragon beard mat and lightly poured the agate cup "Drinking Alone in the Small Garden".

In modern times, since 1953, the dragon beard cushions have been favored by all countries and won a large amount of foreign exchange for the country.

Among them, Japan is the main country that buys dragon beard straw mats.

As a result, Japan tried every means to obtain relevant technical secrets of dragon beard straw mats, and wanted to produce and sell them on their own, but they were fruitless.

Then in the early 1980s, a Japanese company sent someone to a province in my country to conduct a comprehensive inspection of the manufacturer of dragon beard straw mats for a month.

The manufacturer treated him with courtesy, was unprepared and answered questions and even said details such as the alkali water concentration of the steaming raw materials. Before leaving, he also gave away some raw materials for making.

As a result, after the Japanese went back to the inspection, they created a replacement hand-made hammering machine and produced dragon beard straw mats on their own in just 100 days.

It goes without saying that we will stop importing from our country and compete with us in the international market, which has caused our export volume of dragon beard straw mats to decline year by year.

Afterwards, the international market of dragon beard straw mats was gradually monopolized by Japan, and except for only a few manufacturers of dragon beard straw mats in my country, they were almost "annihilated" in order to meet domestic demand.

What a sad world!

The key is that there are not a few things like this.

"Is it a pleasure to have friends coming from afar?" It is a tradition for us Chinese to treat guests friendly, especially foreign guests.

However, "answer questions and answers" and "everything can be said", without any sense of defense and confidentiality, it is inevitable that I am too happy.

Little do people know that some people have obtained a lot of economic and technological information from your "answer questions and answers" and "everything can be said", so that they are so proud.

Qiao Feng felt that since you are so generous, I might as well shoot a documentary. If you are so generous, you will show us all the other good things that have not been displayed.

As for me, I can at least keep it a secret for you, cut out the specific ingredients and production process and not broadcast it.

If it is lost in a long time, we can still have a backup.

In addition, Qiao Feng also feels that only by shooting such a food documentary at this time can we show the real taste bud storm of Chinese people, whether it is Yangchun Baixue or Xialiba people.

Because many dishes may not exist in the future or will never be as authentic as they are now.

Take out the fish from the West Lake and take advantage of the freshly cooked West Lake vinegar fish, the pot crust as big as a water tank, the stewed fish one meter small, and the big green.

And the camera was like nothing happened, sweeping over a whole plaque of swordfish. After thirty years of being left, it is hard to find even a plaque of swordfish.

In the eyes of many people, Jiangnan cuisine is stingy, with a small plate and a small plate, and you can pick it up with just one chopstick.

However, Jiangnan in the Japanese camera is very! Very proud!

These aquatic products are only rare in later generations, but like the dish of braised bear paw in imitation restaurants, you will never see them in later generations, at least you won’t see them in the camera.

That's really a real bear's paw that is soaked and peeled under the camera, steamed and cooked, and cooked for you to show you the dishes.

Can you believe it after twenty or thirty years?

It's a hell to be caught.

In the Guangzhou episode, following the vegetable market will scare the eyes of modern people. As ingredients, there are owls, monkeys, eagles, frogs, giant salamanders... and even cats, who follow the zoo after entering the vegetable market.

People at this time were accustomed to these things, because many animals have not been protected by legislation. After twenty or thirty years, the vendors sold will be taken to prison in minutes.

These are food ingredients and are game that needs protection.

There is also a "live Kunming Lake Fish" in the Tingli Pavilion Restaurant in the Summer Palace. A big carp that jumps around is circulating. After more than ten processes such as scraping scales, opening the belly, washing, changing the knife, frying, and pouring juice, the cheeks are still open and closed after being served. After eating, the fish skeleton is left, you can still see the fish mouth moving slightly.

There are even accurate numbers. More than four minutes of cooking, when the fish is served on the dining table, the carp's mouth can open and close for 81 times.

The snack "Cream Baizhang Cake" is a cake made of steamed cake cut into small pieces, mixed with coconut paste and lyric kernels as filling, wrap it with crust, wrap it with a layer of filling, and then sprinkle with salted egg yolks and egg pine, and then steamed.

Then twenty or thirty years later, whether it is because the ingredients or the methods of making are too cruel or too complicated, these once delicious delicacies have become legends.

Qiao Feng really feels that since he has the ability, he needs to take on the responsibility of inheritance.

Even if you don’t want to do this for the future, you can still eat these delicacies.

At least. In the future, in the era in which future generations can know their fathers and grandparents live, not everyone can only eat braised vegetables and eat bored.
Chapter completed!