舌尖上的中国.ppt

Company Logo1.Gifts from NatureClimate and geographical differences lead to distinct eating habits and lifestyles. This episode focuses on the lives of families from the warm and humid seaside to the cold and dry grasslands, to demonstrate the different ways Chinese people attain food from nature.1. G2. Story of StaplesStaple foods are the main source of energy. From the natural grains of ancient times to the diverse offerings of today, staple foods have experienced significant evolution. This episode depicts how people from different areas process and prepare staple foods with admirable wisdom.3. Conversion of InspirationChinese cuisine offers a variety of fermented delicacies, such as fermented bean curd, yellow wine and pickled vegetables. To convert simple materials into beautiful food and drink requires the right timing and conditions. This is how eating inspires great wisdom.Company Logo4. Taste of TimeSalting, air-drying, pickling and freezing are the major ways Chinese people preserve foods. These are also the methods that have produced a lot of time-honored delicacies, such as Jinhua ham and salted fish. This episode aims to explore how the wisdom of our ancestors influences food preservation technologies.Company Logo5. Secrets in the KitchenChinese cuisine believes in the perfect blend of color, aroma, taste, shape and appropriate cooking methods. To reach perfection, every Chinese chef is like a magician, skillfully handling the basic boiling, steaming and stir-frying techniques. This episode goes into the kitchens of both ordinary people and master chefs to show how they handle the skills.6. Blend of TastesBased on the five basic tastes of sour, sweet, bitter, spicy and salty, Chinese people always enjoy experimenting with different combinations. Going to about 10 different places that cover Chinas four major cooking styles, this episode aims to show how people are playing with the palate by using different seasoning techniques.Company Logo7. Our Country, our FieldsThe last episode leads audiences from dining tables into the fields, shifting their attention to the sources of food. This episode shows how different foods are grown, with a focus on the eco-friendly agricultural productions that guarantee both quality and safety. Fried ginger and egg in glutinous wine Ingredients:2 eggsPinch of salt3 tbsp sliced or shredded ginger2 tbsp sesame oil1/4 cup glutinous rice wineCompany LogoMethod:1. Heat sesame oil in a frying pan. Add ginger and fry until fragrant and starting to brown at the edges.2. Add eggs (I make mine over easy). Sprinkle salt on the frying eggs and add rice wine to the pan. Cook for another 1-2 minutes.3. Plate and serve.The eggs can be eaten with rice, but I am one of those people who can eat fried eggs on their own. This dish helps to warm the belly and has become a dish I relate with comfort.Braised String Bean with NoodleCompany Logo Braised String Bean with Noodle IngredientsHalf kilogram String beans, some pork, a bowl of flour, an egg Seasonings1 tbsp salt1 tbsp sugar2 tbsp light soy sauce2 tbsp vinegar1 tbsp sesame oilSome shallot, ginger, garlic, flavoring, dry chilli,Method1 Cut the spring beans into slices.2 Beat up the egg then mix it into the flour. Roll the paste as thin and big as possible. Fold the paste and cut it into slices, which is handmade egg noodle.3 mix garlic, sesame oil, vinegar and water together.4 Pre heat the wok with little oil, and then fry the pork, dry chilli, flavoring, shallot, ginger.Put the spring peas into wok, sprinkle some light soy sauce in the wok, and pour some water to the face level.Add egg noodle in. 5 Several minutes later, pour the “3”soup into the wok until it turns dry.Turn over the dish and add some salt.