Last year, cgtn, an American television station, launched a documentary video about Matthew's ultimate gourmet journey in China. The duration of the program is very short, but there are introductions to the production and processing of food materials or famous shops. It is a good food science popularization program for foreigners. Affected by the epidemic situation this year, I don't know when it will be updated again. I'm looking forward to it.
When talking about Beijing, the first thing I think of is the roast duck. The roast duck of jianjianfang and Quanjude are quite famous. Matthew, the younger brother, visited the production techniques of the two and ate them with relish.
Matthew was so hot and spicy in Sichuan that he joined the production of Pixian Douban sauce. He took part in every link. Finally, he ordered a Yuanyang hot pot. It seems that he can't eat spicy food.
Guangzhou Shahe rice noodles as a healthy food, into Matthew's line of sight. In addition to experiencing the production technology of rice noodles, he also introduced the improvement of Shahe flour with the times. By learning from Western cooking methods, Shahe flour is very diversified in both types and forms, which is eye opening.
When he came to Fuzhou, Matthew didn't get any delicious food. Instead, he studied the jasmine tea ceremony. This episode was a bit unexpected. He thought he would introduce a tea or tea related dishes.
Matthew refused Changsha's stinky tofu at first, but after tasting one piece, he said two words in Chinese: "really fragrant!". It's the first time to understand the bittern formula for making stinky tofu. Mushrooms, perilla, winter bamboo shoots, Qujiu and Liuyang Douchi were fermented for at least a year and a half or even longer, which almost made Matthew vomit. Finally, he did not forget to share the eight snacks of Changsha Fire palace. He had a good appetite across the screen.
Jiaxing wufangzhai's zongzi is mainly made of meat dumplings, two thin and one fat, salty and sweet. Many processes have been mechanized here, but making zongzi is still a traditional manual form. The workers here can pack seven a minute, and each has the same quality, which makes Matthew very surprised.
Fuchun tea house in Yangzhou was founded in 1885. It is famous for making various kinds of cakes and cakes, with more than 300 kinds. A cup of tea, a tea, this is Yangzhou's early tea culture, want to eat can be early, or as patiently as Matthew.
In Bagongshan, Shouxian County, Anhui Province, there are more than 30 kinds of tofu cooking methods, producing more than 400 kinds of flavor food, Wensi tofu is the most exquisite. Matthew out of the lobby into the alley, a bowl of bean curd can also let him eat with relish.
Many people have eaten Dezhou grilled chicken. The earliest reason is that an employee fell asleep in the process of processing, which caused the aroma to overflow. After years of research, Dezhou chicken was not only greasy but also delicious.