【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

The 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

00:00

🌶️ 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.

05:15

🍲 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.

10:23

🌟 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.

15:23

🔥 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.

20:27

🦐 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.

Keywords

💡Chili

Chili is a type of spicy fruit from the capsicum family, widely used in cooking for its pungent flavor. In the video, chili is central to the culinary traditions of various regions in China, symbolizing the adaptation and integration of new ingredients into local cuisines. It's highlighted as a driving force behind the evolution of flavor profiles, especially in provinces like Guizhou and Sichuan, where it has become a staple seasoning.

💡Sour Fish Sauce

Sour Fish Sauce is a traditional condiment made by pickling chili sauce with rock-climbing loach, a local ingredient in Guizhou. It's described as having a uniquely fresh and spicy taste, which is deeply ingrained in the local Miao culture. The sauce is so integral to the cuisine that it's compared to the necessity of salt in other regions, showcasing how regional flavors are shaped by available resources and historical practices.

💡Rock-climbing Loach

The rock-climbing loach is a small fish found in the fast-flowing streams of Guizhou, which is used in the making of sour fish sauce. This fish is noted for its ability to convert to a large amount of glutamate, a natural flavor enhancer. Its use in the script illustrates the deep connection between local ecology and culinary practices, where the environment provides unique ingredients that define the taste of a place.

💡Sichuan Cuisine

Sichuan cuisine is one of the eight major cuisines in China, known for its bold flavors, particularly the use of oil and chili. In the video, it's depicted through dishes like Mapo Tofu and Stir-fried Kidney Flowers, which highlight the use of chili to create a 'numbing and spicy' taste. The script emphasizes how Sichuan's culinary style has been influenced by the integration of chili, leading to a distinctive flavor profile that's both complex and recognizable.

💡Numbing and Spicy

Numbing and spicy is a flavor profile characteristic of Sichuan cuisine, achieved through the combination of chili and Sichuan peppercorn. The script describes how this unique taste sensation, which includes a tingling numbness, has become a signature of the region's cooking. It's not just a culinary technique but also a cultural identifier, reflecting the innovative use of spices to create a memorable dining experience.

💡Hunan Cuisine

Hunan cuisine is another significant Chinese culinary tradition, recognized for its use of chili and emphasis on 'flavor' in dishes. The video discusses how Hunan people are known for their bold approach to spiciness, with dishes like Kouwei Shrimp showcasing a commitment to strong, spicy flavors. This culinary style is portrayed as a reflection of the Hunan spirit—uncompromising and daring, much like the province's residents.

💡Kouwei Shrimp

Kouwei Shrimp is a popular dish from Hunan, mentioned in the script as a favorite among locals and a signature offering at the Tianbao Brothers' Restaurant. This dish is prepared with a generous use of chili, creating a spicy and flavorful profile that's typical of Hunan cuisine. The script uses Kouwei Shrimp as an example of how regional dishes can become cultural phenomena, drawing crowds and symbolizing the area's culinary identity.

💡Giant River Prawn

The giant river prawn is a key ingredient in the Kouwei Shrimp dish, chosen for its fat and tender flesh which is ideal for absorbing the rich flavors of the spicy sauce. The script details the process of cooking the prawn to achieve a texture and taste reminiscent of crayfish, a nod to the restaurant's innovation and the adaptability of traditional recipes to create new favorites.

💡Flavor

In the context of the video, 'flavor' refers to the taste and aroma of food, with a particular emphasis on the strong, spicy, and savory characteristics of dishes from regions like Hunan. The term is used to describe the overall sensory experience of eating, which is central to the enjoyment and cultural significance of food. The script highlights how 'flavor' is a key的追求 in Hunan cuisine, driving the creation of dishes that are both delicious and stimulating to the palate.

💡Culinary Journey

The culinary journey metaphorically represents the spread and adaptation of chili across China, as well as the personal journeys of individuals within the food industry. The script uses the term to describe how chili has traveled from its introduction to China to becoming a key ingredient in various regional cuisines, symbolizing both the literal and figurative travels of flavors and the people who prepare them.

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?