【ENGSUB】《辣椒的征途》第1集 追溯辣椒进入中国的起点 探寻辣椒带来的风味变迁【CCTV纪录】
Summary
TLDRThe video explores the journey of chili across China, tracing its origins from the Americas to various regions in the country. It highlights how different ethnic groups, such as the Jino, Dai, and Korean communities, have incorporated chili into their culinary traditions. From Yunnan's wild millet peppers to Quanzhou’s subtle use of spices, and the ethnic Korean chili sauces of northeast China, chili has significantly influenced Chinese cuisine. The video delves into regional dishes, showcasing how chili connects communities, enriches flavors, and adds a spicy touch to the lives of people across generations.
Takeaways
- 🌶️ Chili peppers, introduced to China over 400 years ago, have significantly influenced Chinese culinary culture, particularly in regions like Yunnan and Quanzhou.
- 🌿 The Jino people of Yunnan have a deep connection with the natural environment, gathering ingredients from the forests, including the rare wild millet pepper, which adds a unique spiciness to their traditional dishes.
- 🍲 The Yunnan cuisine is marked by its use of a variety of dipping sauces, with chili being a common and essential ingredient, reflecting the region's love for spicy flavors.
- 🔥 The Dai people of Yunnan are known for their烧烤 (grilling) and roasting techniques, where the flavor of the food is largely derived from the dipping sauces, which are always spiced with chili.
- 🍛 In Quanzhou, chili is used more subtly, often as a component in complex spice blends like curry, reflecting the city's historical role as a spice trading port.
- 🍢 Quanzhou's Curry Steak, a snack with a unique blend of spices including chili, is a testament to the region's adaptation of foreign flavors, originally brought by Chinese returning from Southeast Asia.
- 🥬 The ethnic Korean population in Yanbian, Jilin province, has a tradition of using chili in their cuisine, particularly in the making of spicy cabbage, which is a staple in their diet.
- 🧂 The process of making chili sauce in the Korean ethnic community is labor-intensive and traditional, involving hand-cleaning of chilies and fermentation over a year for the best flavor.
- 🍽️ Chili sauce is not just a condiment for the ethnic Korean people but also a symbol of family and community, enhancing the flavor of their lives and meals.
- 🌐 The journey of chili across China showcases how it has been integrated into various local cuisines, from the spicy Yunnan flavors to the subtle spiciness in Quanzhou, and the essential role it plays in the Korean ethnic diet in the northeast.
Q & A
What is the significance of chili in Chinese culinary culture?
-Chili has become an important label for Yunnan cuisine and has significantly changed Chinese culinary culture by adding a special flavor to various dishes, making them spicy and aromatic.
How did chili first enter China?
-Chili began its worldwide journey after the discovery of the American continent, first taking root in Southeast Asia, and then entered the Yunnan region of China through natural spread, particularly in the forests of Xishuangbanna Dai Autonomous Prefecture.
What is the role of Zhou Sao in the Jino community?
-Zhou Sao is a Jino Mountain Runner who adheres to the traditional way of living off the mountains and water, gathering ingredients from the forest, including the rare wild millet peppers, which are a key ingredient in their spicy diet.
What is the special ingredient that Zhou Sao gathers from the mountaintops?
-The special ingredient that Zhou Sao gathers from the mountaintops is the wild millet pepper, a small but extremely hot pepper that is a perennial shrub of the genus Capsicum.
How is the wild millet pepper used in Jino cuisine?
-In Jino cuisine, the wild millet pepper is stir-fried with Zanthoxylum simulans, a spice unique to the Xishuangbanna region, until the skin is slightly burnt, creating a dish called burnt chili.
What is Duosheng and how is it prepared by the Jino people?
-Duosheng is a minced raw meat dish that the Jino people enjoy during important festivals. It is prepared by pounding lean raw beef tenderloin into soft minced meat, adding burnt chili and coriander for flavor, and then mixed with a special broth made from bitter beef intestine.
How does the Dai people's use of dipping sauce reflect their love for chili?
-The Dai people's love for chili is reflected in their use of dipping sauce, which is a must for every meal and is made with a wide range of spices, including chili, to create different flavors for various dishes.
What is the role of chili in Quanzhou cuisine, and how is it different from other regions?
-In Quanzhou, chili is used as a subtle flavoring rather than a dominant spice due to the local preference for milder tastes. It is often combined with other spices to create complex flavors, such as in curry, which is a distinctive snack in Quanzhou.
How did the ethnic Korean population in Yanbian Korean Autonomous Prefecture incorporate chili into their cuisine?
-The ethnic Korean population in Yanbian Korean Autonomous Prefecture uses chili extensively in their daily diet, particularly in dishes like spicy cabbage and chili sauce, which have become integral to their culinary culture.
What is the process of making traditional ethnic Korean chili sauce as described in the script?
-The traditional ethnic Korean chili sauce is made by selecting first-class chili, wiping them clean, and then fermenting them with soybeans that are steamed and hand-pounded into pieces. The mixture is then fermented, ground into powder, mixed with salt and chili powder, and finally, maltose syrup is added before sealing for over a year to achieve the best color and taste.
How does the script describe the journey of chili across China?
-The script describes the journey of chili from its introduction to China in the Yunnan region, through its integration into various local cuisines, to its widespread adoption across the country, deeply influencing the diet of Chinese people who love spicy food.
Outlines
🌶️ The Origin and Impact of Chili in China
The script introduces the journey of chili from its exotic origins to becoming a staple in Chinese cuisine. It discusses the allure of chili's aroma and flavor, which has captivated Chinese taste buds for over 400 years. The documentary explores the introduction of chili to China, its impact on culinary culture, and the beginning of its journey in the country. The southwest monsoon climate from the Indian Ocean creates a dense forest that provides a bountiful supply of food for the Jino people. Zhou Sao, a Jino Mountain Runner, gathers ingredients from the forest, including the rare wild millet pepper, which is extremely spicy and has become a significant part of Yunnan's spicy cuisine. The script also touches on the historical spread of chili from the Americas to Southeast Asia and its eventual arrival in China's Yunnan region.
🔥 Spiciness in Yunnan and Quanzhou Cuisines
This paragraph delves into the unique use of chili in Yunnan and Quanzhou cuisines. In Yunnan, the Jino people's traditional dish, Duosheng, is highlighted, which is a minced raw meat dish prepared with burnt chili and a special bitter broth. The paragraph emphasizes the importance of chili in Yunnan's culinary identity, where it is used in various forms, from dry to wet sauces, and in combination with a wide array of spices. In contrast, Quanzhou's approach to chili is milder, using it as a subtle flavoring in dishes like curry, which has a complex blend of spices. Quanzhou's historical role as a major trade port is mentioned, influencing its eclectic use of spices, including chili.
🍛 Chili's Influence on Southeast Asian and Northeastern Chinese Cuisines
The script continues with the story of chili's integration into the cuisines of Southeast Asian communities in China and the ethnic Korean population in the northeast. It describes how returned overseas Chinese from Southeast Asia brought their love for spicy food and unique chili sauce recipes to Quanzhou, creating a 'little UN' of flavors in the Huasu community. The paragraph also discusses the ethnic Korean community's affinity for spicy food, with chili being a key ingredient in their traditional dishes like spicy cabbage and chili sauce. The process of making these dishes and the cultural significance of sharing them during social gatherings is highlighted.
🥬 The Art of Pickling and the Role of Chili Sauce
This paragraph focuses on the art of pickling spicy cabbage, a traditional dish among the ethnic Korean community in northeast China. It details the importance of the first frost for preparing the cabbage and the meticulous process of making the marinade, which includes the use of glutinous rice flour and chili powder. The paragraph also follows a couple, Jiang Dezhe and his wife, who make and sell their homemade chili sauce at a local market. Their dedication to using high-quality ingredients and the labor-intensive process of cleaning and fermenting the chili are emphasized, showcasing the care and tradition that goes into making ethnic Korean chili sauce.
🌟 Chili's Enduring Legacy in Chinese Culinary Culture
The final paragraph reflects on chili's enduring legacy in Chinese culinary culture. It discusses how chili has shaped the diets of people across China, from the southeast coast to the southwest hinterland. The script highlights the love of spicy food among Chinese people and how chili has become a symbol of comfort and the true meaning of life for many. The paragraph concludes with a celebration of chili's transformative impact on Chinese cuisine and the joy it brings to the table.
Mindmap
Keywords
💡Chili
💡Jino people
💡Wild millet peppers
💡Duosheng
💡Dipping sauce
💡Quanzhou
💡Curry
💡Huasu community
💡Ethnic Korean
💡Spicy cabbage
Highlights
Chilies have been a transformative ingredient in Chinese culinary culture for over 400 years.
The Jino people of Yunnan have a deep connection with nature, gathering ingredients from the forests for their cuisine.
Wild millet peppers, introduced to Yunnan via Southeast Asia, have a significant place in the local diet due to their intense spiciness.
Zhou Sao, a Jino Mountain Runner, relies on traditional knowledge to find and use ingredients like wild millet peppers.
The preparation of Duosheng, a traditional Jino dish, involves a unique combination of spices including burnt chili.
The Dai people of Yunnan are known for their diverse use of dipping sauces, with chili being an essential component.
In Quanzhou, chili has been integrated into the local cuisine, creating a fusion of flavors with traditional spices.
The curry in Quanzhou has its roots in South Asian spices, adapted to local tastes and ingredients.
The Huasu community in Quanzhou is a melting pot of Southeast Asian flavors, influenced by returned overseas Chinese.
Lu Nengqing's chili sauce represents the blend of Indonesian and local Quanzhou flavors in her family's cuisine.
The ethnic Korean population in Jilin province has a unique tradition of spicy food, with chili playing a central role.
Piao Zhenshun's method of making spicy cabbage involves a careful balance of sweetness, spiciness, and fermentation.
Jiang Dezhe and his wife's chili sauce business exemplifies the dedication to traditional, handmade methods in northeast China.
The fermentation process of chili sauce is a meticulous art, requiring careful selection and handling of chilies.
The use of chili sauce in ethnic Korean cuisine is not just for flavor but also as a symbol of family and community.
Chili's journey across China has been one of adaptation and enrichment, influencing and being influenced by local tastes.
Transcripts
The Journey of Chili Inscribed by Lin Dihuan
On the street at night
there is a smell
that is addictively exciting
In the fields of different seasons
there is a color
that is intimidating
yet mouth-watering
So spicy
It's the chef's secret recipe
that makes your tongue tingle
and also a winning recipe for housewives
to flavor their meals
Tastes great
That is chili
Over 400 years
chilies have come from exotic locations
and taken root here
engaging the Chinese appetite
again and again
You'll want more after tasting it
It has changed Chinese culinary culture
in a great way
Let's explore the flavor changes chili brought
across the mountains and oceans
to trace the beginning of chili in China
The Beginning of the Red Journey
Directed by Xin Pengyu
The southwest monsoon climate from the Indian Ocean
creates a dense forest in lush vegetation
under the clouds
The excellent environment and the rich species
ensure the forest has a constant supply
of all kinds of food
The forest is an inexhaustible
supermarket for the Jino people
We Jino people all live in the mountains
and grew up running around here
We know what's growing in the mountains
and where they are all year round
Zhou Sao, 37 years old
is a Jino Mountain Runner
who still adheres to the traditional way
of living off the mountains and water
He has been visiting this primeval forest for years
and knows the season of ripening
of every kind of ingredient in the mountain
We call it big-head fish
It's very tender and tasty
I'll keep the big ones
Let the little ones go
Gathering is the most important source of ingredients
for the daily needs of traditional Jino families
Apparently, the gathering at the foot of the mountain
is not enough for Zhou Sao
There is a special ingredient
growing at the top of the mountain
that should be ripe by now as well
But you need some luck
to get it
These are millet peppers
which are hard to find
just like a grain of rice
Wild millet peppers
are perennial shrubs of the genus Capsicum
They are named for the size of a grain of rice
At the end of the 15th century
after the discovery of the American continent
the chili also began its worldwide journey
Following European caravans
millet peppers were the first to take root
in Southeast Asia
Thanks to bird pecking and natural spread
they then entered the Yunnan region of China
and spread themselves in the forests
of Xishuangbanna Dai Autonomous Prefecture
returning to the most primitive state
So spicy
Although only the size of a grain of rice
it's double or triple hotter
than regular pepper
As one of the first pepper varieties
to enter China
the wild millet peppers
became the inspiration for Yunnan people's spicy diet
This trip to the mountain
is not quite a rewarding one for Zhou Sao
But with the wild millet peppers
today's dinner is destined to be unusual
Zanthoxylum simulans, the Chinese prickly ash
is a spice unique to the Xishuangbanna region
It's stir-fried with millet peppers until the skin is slightly burnt
which is called burnt chili by the Jino people
Spicy and aromatic burnt chili
is the perfect partner for a mysterious dish
Duosheng (minced raw meat), which the Jino people only get to enjoy
during important festivals
The lean raw beef tenderloin
is gradually loosened into soft minced meat
under the powerful pounding using the stone pestle and mortar
At this point
adding spices such as burnt chili and coriander
can cover up the unpleasant smell of the raw meat
To make the most authentic Duosheng
the special broth is needed
Bitter beef intestine is the one near the cecum
Take the juice that is not fully digested
and boil it to remove the fishy smell
and retain only the unique bitter taste
This is the final catalyst for Duosheng
Just one spoonful is enough
to give a new taste to Duosheng
Tastes good
The existence of the wild millet peppers
has added a special flavor
to Zhou Sao's family dinner
and got Zhou off to a good start
to his next mountain gathering
It contains a taste of the life
of the Jino ancestors
and gives us a glimpse
of how chili was first introduced to Yunnan
Today
spiciness has become an important label for Yunnan cuisine
The Yunnan people, who are good eaters of spicy food
are generous in showing their love for chili
All kinds of food can be flavored with chili
Grilling and roasting
are the most common ways of cooking for the Dai people
Whole ingredients are grilled on bamboo sticks
Meat only needs a simple marinade
All the flavor comes from the dipping sauce
Dai people use a wide range of spices
to make the dipping sauce
Vegetables, fruits, herbs, and fermented sauces
are all important sources of flavor
In different combinations
the dipping sauce takes on different flavors
We Dai people must have dipping sauce for every meal
Each dish is served with a different dipping sauce
but there must be chili
The dipping sauce is known as the soul of Yunnan cuisine
It can be dry or wet, meat or vegetarian
Any spice in the hands of Yunnan people
can be transformed into a different taste
It's said that dipping sauce
has dominated Yunnan cuisine
But in fact, it's only possible
with the help of chili
A variety of ways to enjoy spicy food
makes for the unique Yunnan flavor
Through a combination of spices
in the hands of the Quanzhou people
the chili creates a completely
different flavor
Quanzhou people have a mild taste
They do not like spicy food
Therefore, the chili
is only used as a subtle flavoring
The most characteristic one is curry
Back in the Song and Yuan dynasties
Quanzhou was the world's largest commercial port
Spices were once
the most important trade product here
That's why Quanzhou people
use spices in an eclectic way
More than a dozen spices
are pounded and ground repeatedly
Aromatic molecules collide and balance
Chili is no longer violent and aggressive
when wrapped in various spices
Instead, it becomes deep and rich
with complex layers
More than 100 years ago
this spice, originated in South Asia
was brought to Quanzhou by the Chinese who had been to Southeast Asia
It did not fail to adapt to the local environment
but created the most
distinctive snack in Quanzhou
Curry Steak
In the mid-17th century
the Dutch brought chili to Taiwan, China
and then to Quanzhou by sea
which was another important landing point
for chili in China
Today, Quanzhou people
still call it the foreign chili
But there is almost no trace of chili
in the daily diet of Quanzhou people
The spicy dishes in Quanzhou have gone from being unheard of
to up-and-coming
It all started with a special group of people
Lu Nengqing returned to China
from Indonesia with her parents at the age of nine
and it has been exactly 60 years since then
My mother used to
cook Indonesian food for me
and then I got to know how to cook it
because chili is available in every household
Everything can be served with chili sauce
Southeast Asian countries generally like spicy food
which is very different
from Quanzhou's diet
Since the 1950s
returned overseas Chinese
from nine Southeast Asian countries
were resettled in the Huasu community
They have established their own "little UN"
in this strange
and familiar place
Many Chinese have opened a diner
in front of their own home
Local people can enjoy the food of various Southeast Asia countries
without leaving the neighborhood
Most of us here
are returnees from Southeast Asia
Our tastes are basically the same
We like chili
People who have tasted my chili
think it's delicious
Chop the red onion
and deep-fry until it's golden brown
Indonesian shrimp paste is the main source of flavor
Finally, simmer the crushed pod peppers
with the chopped red onion
The fresh and spicy flavor
can even be tasted through the sense of smell
This is the secret recipe left to Lu Nengqing by her mother
This exotic chili sauce
has become one of
the most representative flavors
in the Huasu community
This kind of chili
is relatively rare in southern Fujian
The breakfast here
has a Southeast Asian flavor
Their rice noodles dipped in this chili sauce
tastes much better
The taste of chili sauce
has been with Lu Nengqing all her life
familiar and full of memories
Lu Nengqing spoke only Indonesian
at the age of nine
She followed her parents back to her hometown
and has now spent half of her life there
Time flies by but the taste is hard to change
Perhaps the taste is the closest connection
between a person and the world
More than 700,000 ethnic Korean populations
live in the Yanbian Korean Autonomous Prefecture
in Jilin province
They are the only ethnic group in northeast China
that likes spicy food
The spread of chili in northeast China
is inextricably linked to the Korean ethnicity
In the 16th century
chili was imported to Japan as a sea trade product
It went from Japan to the Korean Peninsula
and was then brought to northeast China by the Korean ethnicity
Chili is found almost everywhere
in the daily diet
of citizens from the Korean ethnicity
It's frosty
Only when it's frosty can the cabbage be sweet
Then the spicy cabbage tastes best when it's pickled
At the beginning of winter, Piao Zhenshun
walks around her vegetable patch every day
Today is the first frosty day this year
which is an important sign
The cabbage is ready to be harvested
The frost makes the cabbage crispier and sweeter
and the spicy cabbage tastes best when pickled
Making marinades
is the secret of every housewife
Mixing rich fruits and vegetables
with garlic
adds more flavor
Glutinous rice flour is a must
for making spicy cabbage
Boiling glutinous rice flour into porridge
and smearing it on the spicy cabbage will add brightness
and make it
more delicious
Spiciness is the key
to the taste of spicy cabbage
The chili powder used by Piao Zhenshun
is made from slender chili
which is the most common kind in northern China
It's less spicy but more fragrant
so it's a good choice for pickled spicy cabbage
It tastes good
Making spicy cabbage is more like a small party
for ethnic Korean women
They believe that
spicy cabbage tastes best
when it's made in laughter
So delicious
Every day before dawn
Jiang Dezhe and his wife
take their homemade chili sauce
to the county's morning market to sell it
It's too cold
I don't know if we can sell it
for 300 or 500 yuan
Just sell it for as much as we can
Jiang's chili sauce is handmade
Its price is a little higher
So, they have to patiently explain
the selection and production process to their customers
for every single deal
We use first-class chili
the first crop of chili this year
You'll want more after you've tasted it
This is the sauce that has been fermented for 1.5 years
and for 2.5 years, 3.5 years
Looks shiny. It's all handmade
Thank you. Welcome next time
Sauce has a history of over 2,000 years
in China
Each region has its own
unique sauce
In northeast China
the Korean chili sauce is quite unique
We can say that
spicy cabbage and chili sauce
are the right-hand men
of the ethnic Korean diet
Jiang and his wife
originally lived in Antu County
After retiring, they made chili sauce
their main business
So they moved back to the countryside
and insisted on making the sauce by hand
The color of the chili I used is very good
Make sure to wipe off the dust
The original flavor of the chili
is better preserved when the dust is removed
So be sure to wipe every chili clean
The elderly and the children
all enjoy my chili sauce
Although there are only two of them
every step of making the sauce
has strict standards
Each piece of chili is carefully selected
Dried chili cannot be washed in water
Otherwise, it'll affect the taste after fermentation
So when winter comes
they start to wipe the chili clean by hand
hundreds of jin at a time
This is the main reason
why their chili sauce is a little more expensive
Soybeans from northeast China
are the main ingredient in ethnic Korean chili sauce
The soaked soybeans are steamed
and hand-pounded into pieces
At first, we planned to make some bean sauce
Now we make chili sauce, too
And we make more and more
More than 100 jars in total
When we're tired, we bicker
but when we're not tired, we don't bicker
He always says I'm the boss
I'm the assistant
She's in charge
You don't have to say that
The finished chunks of sauce are tied with straw
and put on a heated brick bed for fermentation
Over the next two weeks
those chunks of sauce will be full of aspergillus oryzae
which is an important part
of the chili sauce
The air-dried sauce is ground into powder
mixed with salt and chili powder in proportion
and finally, maltose syrup is added
This is the handmade chili sauce loved by Korean ethnic people
The salt will all melt tomorrow
It tastes best after a year
This is the taste I want
The blended sauce will be sealed for more than a year
to achieve the best color
and the best taste
It's in great condition
It's shiny
Pollock roe is rich in free amino acids
It is the eye-catcher of the table
It is served
in all important banquets of Korean ethnicity
Add ginger and garlic to remove the fishy smell and vinegar to enhance the flavor
and finally add a spoonful of chili sauce
With the above seasoning
the flavor of the dish is revealed
Thank you
At the ethnic Korean table
chili sauce is more like a seasoning for family relations
It spices up
the family's life
Delicious
This is made by my sister-in-law
Ethnic Korean chili sauce is the best
Chili met the Chinese people
on its worldwide journey
during which the two shaped each other
From the southeast coast
to the southwest hinterland
chili has taken root and developed all the way
and deeply changed the diet
of Chinese people
The Chinese people, who love spicy food
have time and again
tasted the true meaning of life
under the comfort
of chili
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