【ENGSUB】《辣椒的征途》第2集 从东南沿海到西南腹地 谁才是辣中霸主?【CCTV纪录】
Summary
TLDRThe video script 'The Journey of Chili' explores the transformative role of chili in Chinese cuisine, highlighting its spread from coastal regions to the hinterland. It delves into how chili has become an essential seasoning, influencing and reshaping traditional diets. The narrative traverses through Guizhou's sour fish sauce, Sichuan's numbing and spicy flavors, and Hunan's bold approach to spiciness, showcasing the unique culinary techniques and cultural significance of chili in each region. The script also touches on the historical context of chili's introduction to China and its evolution into a symbol of regional identity and flavor.
Takeaways
- 🌶️ The script explores the journey of chili in China, highlighting its impact on regional cuisines and the development of unique flavor profiles.
- 🏞️ In Guizhou, chili is a staple, with the local Miao people using it to create a distinctive sour and spicy flavor in their dishes, such as sour fish sauce.
- 🐟 The rock-climbing loach, a small fish found in fast-flowing streams, is used by the Miao people as a natural additive in their chili sauce, enhancing its glutamate content.
- 🍲 Claypot chicken stew and burnt chili dipping sauce are examples of how chili is used to bring out the full flavor of dishes in Guizhou cuisine.
- 🧂 Guizhou's history of salt scarcity led to the development of sour and spicy flavors as a substitute, which has become an integral part of the local diet.
- 🌟 The script showcases the importance of chili in Sichuan cuisine, where it is used to create the signature 'numbing and spicy' taste, with dishes like Mapo Tofu and Stir-fried Kidney Flowers.
- 🌶️ Sichuan peppercorn, with its unique numbing quality, is a key ingredient that pairs with chili to define the taste of Sichuan cuisine.
- 👨🍳 The narrative follows individuals like Jiang Congming, who emphasizes the use of chili and other spices in his steamed food restaurant, reflecting the region's culinary traditions.
- 🔥 In Hunan, chili is used to create a bold and abstract spicy flavor, with dishes like Kouwei Shrimp showcasing the region's love for strong and spicy tastes.
- 🦐 The Tianbao Brothers' Restaurant in Changsha is highlighted for its popular Kouwei Shrimp, which has become a symbol of the region's spicy and flavorful cuisine.
- 🌱 The script concludes by reflecting on how chili, despite its humble origins, has become a powerful force in Chinese cuisine, influencing taste preferences and culinary evolution across the country.
Q & A
What is the significance of chili in Chinese cuisine as described in the script?
-Chili has become an everyday seasoning that has integrated, collided, and reshaped the diet systems in China, particularly along the Yangtze River, leading to a battle of flavors where it is present.
How does the script describe the fishing season in Qiaogang Village, Guizhou?
-The script describes the fishing season in Qiaogang Village as a time when the decrease in rainfall leads to slower water flow and a lower water level, making it the ideal time for the annual fishing season to begin.
What is the role of rock-climbing loach in the local Miao people's cuisine as mentioned in the script?
-Rock-climbing loach is used as a natural additive by the local Miao people to make chili sauce, giving it a uniquely fresh and spicy taste.
Why was chili initially seen as an ornamental flower in China according to the script?
-When chili was first introduced to China, it was long seen as an ornamental flower due to its aesthetic appeal, and it was popular in regions like Jiangsu and Zhejiang before it spread inland.
What is the importance of sour fish sauce in Leishan County as described in the script?
-Sour fish sauce is as important as salt in every household in Leishan County, and it is a key ingredient that gives dishes their uniquely fresh and spicy taste.
How does the script characterize the people of Guizhou in relation to their food preferences?
-The script characterizes the people of Guizhou as having a strong preference for sour and spicy flavors, which became popular after the introduction of chili and the historical salt shortage in the region.
What is the unique feature of the claypot chicken stew as highlighted in the script?
-The unique feature of the claypot chicken stew is that a spoonful of sour fish sauce is enough to trigger the full flavor of the entire pot, making additional seasoning unnecessary.
How does the script describe the role of chili in Sichuan cuisine?
-The script describes chili as the soul of the flavor in Sichuan cuisine, where it has become integral to the taste and has been used to create dishes like Stir-fried Kidney Flowers and Sliced Beef in Hot Chili Oil.
What is the significance of the 'Huguang Filling Sichuan' movement in the context of chili's journey as mentioned in the script?
-The 'Huguang Filling Sichuan' movement is significant as it marked the beginning of chili's journey to Chengdu, where it started to be used extensively in Sichuan cuisine.
How does the script portray the relationship between the people of Zigong and their food?
-The script portrays the people of Zigong as having a deep connection with their food, where they value the delicate taste and the use of local ingredients, with a particular focus on the use of chili and Sichuan peppercorn.
What is the unique characteristic of the steamed food in Zigong as described in the script?
-The unique characteristic of the steamed food in Zigong is the pursuit of a delicate taste, with the use of salt and sugar to boost freshness, bean sauce for a rich flavor, chili powder for aroma, and rice powder to create a 'symphony of spiciness'.
Outlines
🌶️ The Advent of Chili in Chinese Cuisine
The script introduces the journey of chili in China, highlighting its spread from coastal regions to the hinterland, particularly along the Yangtze River. It emphasizes the role of chili in revolutionizing traditional Chinese diet systems, leading to the development of new flavor profiles. The narrative focuses on Guizhou, where chili has become a staple seasoning, and details the local practice of making chili sauce with a unique ingredient, the rock-climbing loach, which imparts a natural umami flavor. The script also touches on the historical context of chili's introduction to China and its transformation from an ornamental plant to a culinary essential.
🍲 The Art of Making Sour Fish Sauce in Guizhou
This paragraph delves into the traditional method of making sour fish sauce in Qiaogang Village, Guizhou, a process that involves fermenting chili sauce with rock-climbing loach. The sauce, called 'sour fish sauce,' is described as a vital seasoning in local Miao cuisine, comparable to the importance of salt in other cultures. The script outlines the historical significance of this sauce in a region historically lacking in salt, and how it has become a symbol of resilience and cultural identity. The narrative also explores the broader culinary landscape of Guizhou, where the combination of sour and spicy flavors has become a hallmark of the province's cuisine.
🌟 The Mastery of Chili in Sichuan Cuisine
The script shifts focus to Sichuan, where chili plays a central role in the region's signature 'numbing and spicy' flavors. It discusses the historical movement 'Huguang Filling Sichuan' that brought chili to the area and the subsequent development of Sichuan cuisine. The narrative follows a local chef, Xiong Wei, who uses a variety of chili-based dishes to showcase the versatility and depth of Sichuan flavors. Key dishes like Stir-fried Kidney Flowers and Sliced Beef in Hot Chili Oil are highlighted, along with the importance of local ingredients and cooking techniques that have shaped the distinct taste of Sichuan cuisine.
🔥 The Bold Flavors of Hunan Cuisine
The fourth paragraph explores the spicy cuisine of Hunan, contrasting it with the sour and spicy tastes of Guizhou and the numbing and spicy profiles of Sichuan. Hunan's climate, which combines continental and oceanic characteristics, is noted for fostering a diverse range of chili peppers and their consumption. The script introduces various ways Hunanese people enjoy chili, from simple chili sauces to complex dishes like Fish with Spicy Black Bean Sauce. The narrative culminates in a description of Kouwei Shrimp, a popular spicy dish and a symbol of the region's culinary spirit, reflecting a culture that values boldness and resilience.
🦐 The Evolution of Kouwei Shrimp in Hunan
This final paragraph tells the story of the Tianbao Brothers' Restaurant in Changsha, known for its Kouwei Shrimp, a dish that has become a nightlife sensation. The script details the restaurant's strict rules, the dedication of its co-owners to providing a human touch in their service, and the chef's commitment to maintaining the authenticity of the dish's spiciness. It outlines the evolution of Kouwei Shrimp, from a crayfish-based dish to one featuring the giant river prawn, and the secret methods used to infuse the prawn with a complex interplay of spicy flavors. The narrative concludes with a reflection on the journey of chili in China, its integration into various regional cuisines, and its potential to continue shaping the taste palette of the country.
Mindmap
Keywords
💡Chili
💡Sour Fish Sauce
💡Rock-climbing Loach
💡Sichuan Cuisine
💡Numbing and Spicy
💡Hunan Cuisine
💡Kouwei Shrimp
💡Giant River Prawn
💡Flavor
💡Culinary Journey
Highlights
Disputes over which Chinese province enjoys spicy food the most are common.
Chili spread along the Yangtze River, influencing the local diet systems.
Chili's integration led to a restart and reshaping of dietary systems in China.
Qiaogang Village in Guizhou begins its fishing season in September, signaling the start of a culinary journey.
Rock-climbing loach, a small fish in Guizhou, is used as a natural flavor enhancer in chili sauce.
Li Wen, a resident of Qiaogang Village, is renowned for his chili sauce-making skills.
Sour fish sauce, a local specialty, is as essential as salt in Guizhou households.
Guizhou's historical salt scarcity led to the adoption of sour flavors.
Sour and spicy food became popular in Guizhou, making it the first Chinese province to embrace spicy flavors.
Li Wen's sour fish sauce fermentation process is detailed, showcasing the depth of local culinary practices.
Claypot chicken stew is a testament to the power of sour fish sauce in enhancing flavor.
The people of Guizhou maintain their traditional tastes despite modern culinary trends.
Kaili City's streets are filled with spicy and sour hot pots, reflecting the local taste memory.
Sichuan's chili journey began with the 'Huguang Filling Sichuan' movement, influencing local cuisine.
Sichuan cuisine's unique use of chili is highlighted through dishes like Stir-fried Kidney Flowers and Sliced Beef in Hot Chili Oil.
Zigong's sub-style of Sichuan cuisine is known for its delicate taste and use of chili to enhance aroma.
Jiang Congming's steamed food restaurant exemplifies the art of Sichuan steamed dishes.
The secret to Jiang's success lies in his handmade dipping sauce, showcasing the importance of traditional methods.
The use of Seven-star Chili and Sichuan peppercorn in Sichuan cuisine creates a distinctive numbing and spicy flavor.
Xiong Wei's innovative use of fish roe in Zigong cuisine demonstrates the region's unique approach to flavors.
Hunan's late adoption of chili and its abstract spicy style set it apart from other regions.
Hunan people's bold approach to chili is evident in dishes like Kouwei Shrimp, reflecting a spirit of rebellion.
The Tianbao Brothers' Restaurant in Changsha is a testament to the popularity of Hunan's spicy cuisine.
The restaurant's Kouwei Shrimp is a favorite among Hunan locals, showcasing the region's love for spicy flavors.
The journey of chili in China has been one of transformation, from a foreign ornamental to a staple in Chinese cuisine.
Chili's ability to adapt and reshape local tastes has made it a dominant flavor across China.
Transcripts
The Journey of Chili Inscribed by Lin Dihuan
At a Chinese dinner table
there always seems to be a dispute over
which province enjoys spicy food the most
From the southeast coast
to the southwest hinterland
the long stretches of the Yangtze River
provide a natural route for the spread of chili
The people here
are also the first to make chili an everyday seasoning
Diet systems that had been developed over 1,000 years
were restarted, driven by chili
They integrated, collided, and even reshaped
Where there is chili
there is a battle of flavors
Directed by Ding Jing
Who Is the King of Chilies
Qiaogang Village, Leishan County, Guizhou
September
marks the beginning of the dry season in Guizhou
The decrease in rainfall
leads to slower water flow
and lower water level
The annual fishing season in Qiaogang Village
has begun
A tasty ingredient
is hidden in the gaps between pebbles at the river bottom
But it's not easy
to obtain this ingredient
Fishermen and fisherwomen must have enough patience and physical strength
to tirelessly turn over every stone under the water
Rock-climbing loach
is a small benthic fish that
grows only in fast-flowing streams
Its body is less than 5 cm
but it can convert to a large amount of glutamate
This fish is the most natural additive
used by the local Miao people to make chili sauce
When chili was just introduced to China
it had long been seen as an ornamental flower
and had been popular in Jiangsu and Zhejiang
Then it spread inland along the Yangtze River basin
The mild climate of Guizhou
provides natural conditions
for chili to take root here
Li Wen Resident of Qiaogang Village
Li Wen is a master of making chili sauce
His mother's untimely death
forced him to acquire the skill at an early age
The skill
has also made him famous in nearby villages
Due to poor living conditions
all the villagers here
sell sour fish sauce for a living
The chili sauce pickled with rock-climbing loach
is called "sour fish sauce"
The local Miao people found that
pickling chili sauce with rock-climbing loach
will give the chili sauce
a uniquely fresh and spicy taste
In Leishan County
sour fish sauce is as important as salt
in every household
Guizhou is the only province in China that doesn't produce salt
For a long time in history
people in Guizhou lived in shortage of salt
After trying a variety of salt alternatives
they first accepted the sour taste
White Sour Soup
It can be easily obtained
in pickled and fermented food
It can also stimulate the mouth
and whet your appetite
After chili was introduced
people found that spicy food
can also tantalize taste buds
So sour and spicy food
became popular among the Guizhou people
This was how Guizhou became
the first province in China
to have spicy food
Sour Fish Sauce
A month later
Li Wen's sour fish sauce fermented to perfection
With the co-fermentation of
lactic acid bacteria and yeasts
the sour fish sauce gets a distinctive
sour, hot, umami, and salty taste
Claypot chicken stew
is the touchstone of sour fish sauce
A spoon of sour fish sauce
is enough to trigger the full flavor of the whole pot
No other seasoning is necessary
Claypot Chicken Stew
With burnt chili dipping sauce
the chicken tastes sour and spicy, exuding the burnt aroma
This is the exclusive taste the local Miao people enjoy
In our village there is no soy sauce or vinegar
Just a spoonful of sour fish sauce
suffices to enhance the flavor of a meal
Sour fish sauce
is more like oil and salt on the table of the Miao people
With it
from soup to rice
dishes to snacks
just a spoonful of sour fish sauce
will make an ordinary dish
flavorful
Now
when it comes to hot and sour flavor
people will think of Guizhou cuisine
and chili plays a big role
After getting through the salt shortage
Guizhou people don't abandon the old flavors for new ones
Despite the convergence of eating styles nowadays
they still stick to their own taste
Kaili City, Guizhou
On the streets of Kaili City
there is no skewer or crayfish
but just tables of spicy and sour hot pots
This is the taste memory
between Guizhou people and chili during tough times
Niufo Town, Zigong City, Sichuan
300 years ago
since the "Huguang Filling Sichuan" movement
chili started its journey to Chengdu
Sichuan people don't focus on the function of chili
which gives them
more space to take advantage of chili
Huguang people's cooking techniques
and Sichuan's local ingredients
Stir-fried Kidney Flowers
had paved way for chili
Sliced Beef in Hot Chili Oil
to be
"born a master"
In this land
Fireside Beef
Chili has really become
the soul of the flavor
Mapo Tofu
Every morning
Mr. Jiang begins to process the ingredients
Different from making the traditional Steamed Pork with Rice Powder
Zigong people prefer entrails and beef
This can be related to the once-prosperous salt industry
In Chinese history
the salt industry meant wealth
and wealth meant an exquisite life
Jiang Congming Owner of a Steamed Food Restaurant
Zigong sub-style became one of three major sub-styles of Sichuan cuisine
along with Chengdu and Chongqing sub-styles
This owns much to
its pursuit of delicate taste
Salt and sugar boost freshness and flavor
Bean sauce adds a deep rich flavor
Sprinkle enough chili powder
which is not to increase spiciness
but to boost the aroma of the food
Finally, add rice powder
to create a breathtaking "symphony of spiciness"
Making Steamed Pork with rice powder must use powder
so it will be more flavorful
It will smell and taste better
A bowl of tofu pudding for each customer
Two bowls of beef and pork respectively
251 yuan
250 yuan
Jiang Congming's steamed food restaurant
opens at 11:00 a.m. every day
Okay. Okay
The eight steamed food restaurants
on an old street
make it a battlefield
without the smoke of gunpowder
It tastes pretty good
Peppery, spicy, and fresh
I'm more than willing to wait in line
to eat at his restaurant
After having enough
I will probably come back here the next day
I just can't get enough of it
Help yourself to rice
Diners prove the taste of Mr. Jiang's steamed food
with their actions
However
they also have some complaints about the service
I need to serve the plates and bowls myself
We need to make a reservation in advance
to have seats available
The restaurant is closed
in extremely hot or cold days
or when the owner is traveling
It's often closed
Sometimes we come all the way here only to find
a sign hanging at the door
saying: I'm tired. The restaurant will be closed for half a month
Sometimes I come here but it's closed
so I have to go to the neighboring restaurant
and the other restaurant owners are so happy
Boasting a precise grasp of chili
Mr. Jiang easily outperforms his peers
However, only he knows that
the secret dipping sauce
is the secret of his success
Making steamed food needs
oil pounded chili
After frying chili
pound the chili by hand, and you'll get a different flavor
It tastes natural
and delicious
The major ingredients of the dipping sauce
are all locally grown
One of the most important ingredients
Seven-star Chili
is Seven-star Chili
It grows in Xindian Town, Weiyuan County, Sichuan
It features strong spiciness and aroma
Quick stir-fry on low heat
to release the natural aroma of chili
Not burnt and not raw
Crispy
After repeated pounding
the spiciness and aroma
are further released
Now
here comes another major ingredient
Sichuan peppercorn
It's the oldest spice in China
It has been grown in Sichuan
for over 2,000 years
Before the introduction of chili
the Chinese word "chili" referred specifically to Sichuan peppercorn
The alkaloids contained in its oil capsules
can bring a slight tingling sensation to the mouth
which produces a numbing taste
to whet appetite
The combination of chili and Sichuan peppercorn
makes Sichuan cuisine highly recognizable
Now the words "numbing" and "spicy"
not only represent spices mixed in the kitchen
but also become a frequently-mentioned taste label
But Sichuan people's interpretation of spiciness
is not limited to "numbing and spicy"
Every morning
Xiong Wei goes to
several markets in Zigong
to search for a scarce ingredient
Xiong Wei Chef
Do you have fish roe?
Yes, just a little
That's all?
Yes
Please put it in a bag
Thank you
Crucian carp roe is not big
Due to its exclusive fishy smell
it's rarely used as a main ingredient
But Xiong Wei, a chili master
can create a rare flavor with it
Numbness and spiciness are the overall styles of Sichuan cuisine
However, Zigong has its unique
numbing and spicy styles
Strong and deep taste
However, the strong taste not just comes from salt
but also from the mix of ingredients
As many as 16 kinds of ingredients
are used to cook fish roe
With an exclusive judgment of taste
Zigong people have confirmed that
chili and young ginger
are a perfect match
Using them to make a pot of base oil
can perfectly cover the fishy smell of fish roe
Zigong is not particularly abundant in ingredients
so it has to make the best of
cooking techniques and flavors
Making fish roe
needs Sichuan peppercorn, pickled ginger, pickled chili, and bean sauce
All of them are indispensable
It also provides the base flavor
in the next critical step
Before chili was introduced to Sichuan
ginger was an important pungent spice
used by local people
The combination of ginger and chili
creates a new flavor in Zigong cuisine
fresh ginger pepper flavor
Finally, add Er Jing Tiao chili
to add freshness to the spicy dish
Slow-simmer it on low heat
to make the flavors get inside the roe
The numbing and spicy flavor
is created in a mild texture
Fish Roe with Fresh Ginger and Pepper
Sichuan people
see chili as their own characters
that are developed by osmosis in everyday meals
and as the identity of everyone's lineage
Let's move our sight from spicy-and-numbing Sichuan
to the Yangtze River basin
Changsha City, Hunan
Hunan, another place known for its spicy food
Different from Guizhou's sour and spicy style
and Sichuan's numbing and spicy style
Hunan's spicy style is abstract
Hunan people became obsessed with chili relatively late
but tried hard to catch up
Hunan has both the rich sunshine and warmth
of a continental climate
and the abundant rainfall and humid air
of an oceanic climate
Chili Sauce
The climate features enable a wide variety of chili in Hunan
Roasted Chili
and numerous ways to eat chili
Chopped Chili Sauce
Pickled Chili
Hunan people are said to
Black Bean Chili Sauce
be least afraid of spicy food in China
Mashed Peppers with Century Eggs
Whether getting it right or not
Hunan people are the boldest
in eating chili
Fish with Spicy Black Bean Sauce
They don't have specific styles
or combinations of eating chili
Their only requirement for chili
Fried Chicken with Chili Sauce
is "flavor"
Flavorful dishes go well with rice
"Flavor" means tasting good
A strong taste and spicy
Awesome
Hunan people call oily and spicy dishes
flavorful dishes
Kouwei Shrimp is a representative of
flavorful dishes
Kouwei Shrimp
Kouwei Shrimp
is the king of night snacks in Hunan
It's appealing
in both its spiciness
and the way it is eaten
It's amazingly spicy
In Hunan people's view
spiciness
is not just a taste
but a spirit
That is
never comprising
and daring to rebel
Basically, everyone is here
Among the seven of us, six are here
Can't it suffice?
It is useless to yell
When everyone is here, you can go inside
Now all seven of us are here
Can we go inside now?
But no matter how rebellious you are
you have to line up
to dine at the Tianbao Brothers' Restaurant
It is the most popular
night snack bar in Changsha
Its Kouwei Shrimp
makes the street get packed solid with people every night
Nine people?
Take a number
Luo Jiong
is upright
and meticulous in his work
He is the CEO
Luo Jiong Co-owner of the Tianbao Brothers' Restaurant
who issues the queue number
We have many rules
Saving seats is not allowed
Only when all members are present
can they be seated
I think the communication between a restaurant and customers
should show the human touch
I wish my restaurant to be a place full of human touch
- Hi. - Takeout ordered via phone
Mr. Jiang
is composed
and expressive
He is the CFO and the cashier
Are you satisfied with the food today?
Jiang Lingyun Co-owner of the Tianbao Brothers' Restaurant
Great
Thank you
Okay
If you need an invoice, scan here
Less spicy, with no scallion
Yang Youhua Chef of the Tianbao Brothers' Restaurant
This dish is not available in a "less spicy" flavor
Cai
is hot-tempered
and nimble
He is the director of purchasing
and chef of fried shrimp
Shrimp is crispy and flavorful
It's fresh and big
It tastes very spicy
As the hit product of the restaurant
Kouwei Shrimp is the favorite of Hunan girls
Their love for the food
also extends to the three middle-aged men
who are hot and sweet guys in the hearts of the girls
The restaurant co-owner
is very righteous
He is
principled
He is handsome
I thought he didn't have a girlfriend
It is not difficult to be loved
but it is not easy
to always be loved
To achieve this goal
the three partners put a lot of effort
into every process of making Kouwei Shrimp
In the winter of 2015
fewer people came for the crayfish
and we got worried
After trying various species of crayfish
we finally chose giant river prawn
because it was the fattest in winter
Our giant river prawn
was probably the most popular in the WeChat Moments
in Changsha in the winter of 2015
This was version 2.0 of Kouwei Shrimp at the restaurant
Native to Southeast Asia
the giant river prawn is fat and thick
It has been favored by diners
ever since it was introduced
How to make the giant river prawn
taste like crayfish
has always been a difficult problem
So
Cai developed an exclusive secret method
of cooking the giant river prawn
Let the prawn take shape in boiling oil
Its skin shrinks quickly
but the flesh inside remains tender
Add garlic mud
pickled wild chili, millet peppers
and dried Indian chili into boiling oil
on high heat
The aroma is getting stronger
If you want to make it more tantalizingly spicy
add a special chili
as the final flavor boost
Hunan Yellow Chili
It grows in Hengdong County, Hunan
and has a bright color
Fresh Hunan Yellow Chili
tastes spicy and sweet
With waves of spicy flavors
the pot of giant river prawn
creates visual and olfactory delights
However
this is just the first step
of his secret method
Next, letting the flavor sink in
is the climax
Among the four kinds of chili
pickled wild chili tastes sour and hot
and millet pepper is umami and spicy
Hunan Yellow Chili brings pungent spiciness
and dried Indian chili is the spiciest
Stewed in the broth of chicken and pork bones
on high heat
the flavor of chili
sinks into the flesh of the prawn through the broth
The broth gets thick
and covers the prawn
The fat and tender flesh
and thick broth
along with the tantalizing spiciness
invigorate your taste buds
The restaurant's giant river prawn tastes the best
because it's big and fresh
The broth is flavorful
Kouwei giant river prawn
gives diners mixed feelings
and enables the three guys in this city
to take root
Five years ago
they started from scratch in Changsha
offering takeout food
at a rented kitchen
Ever since then
they've been down-to-earth in every step
Cai was responsible for the kitchen
The two of us delivered takeout
We had a total of four electric motorcycles
After delivering food, we needed to recharge the motorcycles
and rode another one
running all over the city
Where the heart leads
is the journey
The end of the bustle
marks the beginning of another grand journey
Still doing what I used to do
Do my best
Step by step
Stay true to our original aspiration
A promising future
You need to keep starting new journeys in life
just like chili
which was drifting at first
while storing up energy along the way
Despite its humble origin
chili unleashes power during the integration process
The journey of chili
is never vagrancy
Spreading across the country
and dominating dinner tables
chili has been reshaping the taste hierarchy
in the vast land of China
From taking root in China to being integrated into local life
chili has evolved into different eating styles
in the north and south China
How will chili
interpret a legend again
in the vast land of China?
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