Carefully selected, precise cooking
What gourmet code is hidden behind the ingredients
Many shrimp intestines do not pick off the shrimp line
Why Chaoshan people have a soft spot for raw pickles
Attentively eat every meal
The taste of Lao Guang
Eating and drinking, carefully selected, precise cooking
This seemingly bland principle is behind the pursuit of Guangzhou people for food to penetrate the bone marrow.
They became scientists
Changes in the environment with the weather
Finding the best formula in a myriad of species of nature
Decipher hidden food codes in endless matching experiments
Pry open the oyster shell
Suck gently
Tongue touches soft and juicy oyster meat
Hey
Rich and fatty oyster meat enters the mouth
Like a deep French kiss
This remark by American chef Anthony Burton is deeply recognized
Eating oysters is like kissing the sea
Swallow the whole ocean
Chen Hanzong spent 15 years conducting detailed research on oysters
Make the most of the original ingredients
Orientals and Westerners love oysters
However, there is a huge difference in how to eat oysters.
Chinese value taste
Pay attention to the harmony of the seasoning
He developed the Oyster Gate
The most popular is the secret oyster
Pick a 6-year-old oyster, soak the special brine bit by bit, and add the special sauce
Fresh, fragrant, sweet and sweet oysters
Endless aftertaste
A garlic oyster
Overflowing with garlic
Unforgettable entrance
Marinated oysters with green peppers and onions
Use hot oil to cook the oysters.
Westerners eat oysters easily
Like to eat raw
Some people don't like this fishy smell
People who like to eat this kind of food are just attracted by the taste of the sea.
I grew up by the sea
Smell the sea
Feel the freedom of the sea
Actually the sea breeze smells salty to some people
But I smell the fragrance
Shanwei Red Bay is his hometown
Oysters have a great pursuit for seawater quality
Excellent water quality
Water temperature and salinity are moderate
But also rich in marine algae and microorganisms
Oysters can survive
The oysters at the seedling stage are settled by the oysters at the saltwater junction
When the growth of oysters stabilizes
Before being put in a row of oysters.
Lunar September to March
When the oysters are most plump
This is ok
This is very fat. The oysters rely on sea water to support their lives.
When I open it, I will spit a lot of water
Actually in our house
Now we are all called water vegetables
The sea area here is very clean.
When I was young, I ate directly
Now it can be opened and eaten
After the oysters are picked up
Some oysters are simply processed
In the new smooth entrance
Some are used for drying
It relies on the dry north wind and soft sunlight
There are two types of oysters
One is air-drying
Blow for ten hours and turn pale yellow
Lost some water
The best preserved fragrance of seawater
We will pick bigger oysters
We use it for secret oysters
Softer outside
Is the smell of oysters
It ’s sweeter
The other is a fully dried oyster that has been in the sun for more than ten days
Milky oysters slowly fade to golden
Fuchsia
Finally turned purple gold
It wraps a thin layer of oil
Fine and tough meat
Sweet and elastic
Is the sperm from the sun
Actually
This is called golden oyster.
Oyster ravioli is boiled and dried
That's cooked
Its nutrition has been lost
It ’s because the cooked oysters are slowly drying out.
Adding other things after refining will turn into oyster sauce
This golden oyster concentrates all the fragrance
Fresh oysters
Each of them was perfectly presented in his hands
Fry
stew
fry
steam
cook
He applied the oysters in various forms to the magical
Completely subverted people's understanding of eating oysters
And his ultimate pursuit of deliciousness stems from the lack of food in childhood.
Put some pork belly
Add some oil
Fry
Put the ginger down
Ever remembered the taste you had when I was a kid, I was too poor when I was a kid
Eight brothers and sisters
Not full
My mother pickled salty oysters and gave me porridge
That's the best memory
too delicious
Is it mom's taste?
Yes, it's my mother's taste
At that time, my mother trained me to like oysters so much
Is this taste
Not wealthy
In addition, the Chaoshan people have the fineness of planting land like embroidery.
Created the rigorous rigour in his character
And a near-persistent attachment
This attachment made him deeply and obsessed with oysters.
We walked for 15 years
So now we have more than a hundred ways to eat
Gradually go from simple to extremes
Do it fine
But I find there are too many mysteries inside
I will continue to study this process
Will continue to improve
Sister Mei has been doing food shows for more than a decade at Hong Kong Asia Television
Tasted the deliciousness of the world
I was born in Guangzhou
Then go to Hong Kong to develop
I have returned to Guangzhou in recent years
I opened a snack shop
Guangzhou's exquisite day begins almost with dim sum
Morning tea is the best portrait of them
Guangdong dim sum is actually a snack
So you can eat it in one bite
A little fat pork, a little bamboo shoots
Now some people make a big one
Like shrimp dumpling king
In fact, they are all unqualified
I made small and delicate
Sister Mei wants to make the taste of Guangzhou she had eaten as a child
She deliberately invited a teacher he recognized from Hong Kong
Master Shi has made dim sum for over thirty years
Formerly a dim sum chef in the courtyard, he has a very solid traditional craftsmanship
Barbecued Pork is known as the Mother of Four Kings of Cantonese Dim Sum
It ’s the most common and most well-tested master ’s skill.
We use the freshest pork
And cook it for 45 minutes
Then put it in the oven for 40 minutes
Without any pigment
Many chefs make barbecued pork buns.
My request is that juice will flow out as soon as I bite
This is the point
Customers have such barbecued pork buns
What do you think
How about today's barbecued pork bun
OK
Looks pretty
The effect we made is so good
Very soft, guests will like it as soon as they eat
The shape of a good barbecued pork bun should be loose
Slightly leaked stuffing
The fat and filling of the filling should be matched appropriately. It took Master Shi three months to make his own satisfactory barbecued pork bun
The shrimp dumplings are pinched into a fan shape with fine folds. The master who has worked hard by hand must fold the shrimp folds no less than 12 times
The skin of dumplings is white and thin
Translucent
Slightly shrimp color
The freshness of the shrimp variety directly determines the taste of the shrimp dumplings.
In the selection of materials, I always choose the best!
I'm not afraid of expensive, I want to look good and delicious
This will make the taste unique
To find the best and freshest shrimp
Sister Mei searched the market in Guangzhou and was not satisfied
At this time
She remembered when she went back to Taishan to do a show years ago
Mr. Lin is a local fisherman
High tide or low tide today?
If the tide is high, how can you go to sea?
what is this
Who invented this is so powerful
Down the net into the sea
Turn off the motor
The fishermen began to wait patiently today
Follow the waves on the boundless sea on weekdays
This is a boring thing
Fortunately, there are old friends today
long time no see
Six years. Is your house completed
No. Are the previous people still there?
Eighties
Does anyone have their hair cut now?
Two hours later
Fishermen started to pull the nets
Brother Lin's boat is small, and very little is harvested today
Only some small fish and shrimp
Fishermen used to racing against time
Just off the boat, they started trading on the beach
Fish and shrimp left over
Local fishermen like dried dried fish and shrimp
And if you want to peel it into shrimp
You have to ice the fresh shrimp first
Why Taishan's sea shrimp is the best
Ginga has given you
Because the saltiness of the water is suitable
What is the salinity here
16 to 18 degrees
What are the techniques for peeling shrimp
First peel the shrimp
Then just pull it
The prawns used outside are chilled shrimp and farmed shrimp
The shrimp intestines are transparent
This is the happiest thing I am looking for
Finally found
Trek the mountains and rivers, just to find the perfect ingredients and share with those who know him
She thinks this is the greatest happiness in her life
What brand, clothes
Food is important to me
I didn't open a shop to make money
Guests share food with you
When they say it ’s delicious, they know that you ’re attentive
This is my biggest gain
A small shrimp dumpling is concentrated with ingredients and craftsmanship
Ultimate Essence
The "small" interpretation of the persistent pursuit of Cantonese people to eat
Small and light
It ’s harder to be precise
The kitchen is a wonderful thing
From small to big, when you went to work
Why do you think the kitchen is so big
Many people work together
Xiaolan, Zhongshan is the hometown of Mai Guangfan, but a small town has the most traditional Cantonese cuisine
People here seem to be born
Have a critical attitude towards food
I remember the most delicious is roast goose
You buy two bucks of roast goose
He will use lotus leaves to wrap it for you
When you go home and open, those roast geese are still hot
Its temperature is mixed with the fragrance of lotus leaves
The most important element of Mai Guangfan is his memory
The tireless pursuit of eating seen in childhood
Those lingering childhood tastes have become the inspiration for creating gourmet foods today
Cantonese people's pursuit of food is different
They will feel very delicate
In the eyes of Mai Guangfan
Refined does not equate with complexity
If you have the best ingredients
What the chef has to do is show the characteristics of these ingredients in a proper way
Mai Guangfan's culinary heritage is inherited by several masters at different stages
And undoubtedly the biggest influence on him is "King Abalone" Yang Guanyi
He followed the master
In the ears
Mai Guangfan also began to have in-depth research on abalone
If nobody buys these abalones
I'll leave it to my daughter for a dowry.
Our traditional customs will have dowry
Dried abalone belongs to the longer and more expensive ingredients
After years of storage, the abalone will develop a white frosty substance
This is not moldy
But salt seeps out
The size of dried abalone is calculated by the number of heads per horse
Fewer heads
The bigger the abalone
The more expensive
I have seen two of the biggest abalones
I do n’t have many collections myself
It is difficult to meet such a big abalone
I am going to cook dinner for my child
Because they are going to go to school
Good ingredients cannot be wasted
So what is Mai Guangfan's secret to making dried abalone?
Actually it's hard to make dried abalone
At least three days
From the time we bought it, we took the water
Carefully selected soup base for abalone
Lean meat to chicken ratio is accurate
So
We will use rafters
A little fat
We think abalone is vegetarian
Because abalone grew up on moss
So it is very necessary for the absorption of oil
Compared to the master
Abalone made by Mai Guangfan is even lighter
More suitable for the tastes of people in the Pearl River Delta
Is it soft enough?
Looks plump
Don't give me so much
You eat more
good to eat
Abalone with heart
Mind is the sticky and soft part
Soft palate at the entrance
It even feels slightly sticky
Boiled dried abalone to maximize the taste of abalone
Prepare a family dinner for the children who are about to travel
Mai Guangfan carefully cooked every dish
Just for the family to taste the most beautiful home
And in Chaoshan, when it comes to home feast
Many people go to Shantou for one purpose
I want to have an authentic Chaoshan family feast at the Chaozhou Vegetable Research Association in Zhang Xinming
In recent years, foodies from all over the country have almost broken the threshold of the Zhang family.
The hospitable Zhang Xingmin had to upgrade the family banquet and moved to the Chaocai Research Institute he led.
Noon the day after tomorrow
He wants to entertain some old friends
Raw Pickled Crab
One two three four five
Niutianyang is a wetland west of Shantou
Hanjiang and Rongjiang meet here to the sea
This gave the crab farmers a unique place to raise crabs.
Hello there
Let's go fishing
Zhang Xinming personally selected today
But how exactly is this crab caught?
Wow
This is quite big
How many in a basket
It crawled in by itself
The one I caught now is called Crab Crab
You see its butt is very round
It's all cream
This female crab fertilizes to lay eggs
It's all red cream
This is the best and most expensive crab
in fact
Zhang Xinming has never been a chef
He is a reporter because he opened a column of Chaoshan culture
He gradually changed from a food lover to a foodie
People take food as the sky
My name is Zhang Xinmin
The same "people" as the people
I was really born to eat
Zhang Xinming's research on eating is crazy
Over ten years
He looks for the source of the ingredients
Get to know local properties
Discover lost recipes
He has not studied cooking
Encountered dissatisfied
Only do it yourself
I am a very fine person
I'm particular about
Xinming Zhang
Start with ingredients
This is a female crab that has been fertilized
It's about to be born
This is a virgin crab.
This is this is the big crab
Already ancestor
This is called "pink crab"
Young men who are not in love
Which one do you like to eat
What you want to do
If you make pepper crab
I use this
Because this is smoked crab
Different crabs have different practices
Different
What do you most want to do today, I will use this raw pickle
We will bring all the varieties back today
Wash the crabs first
Striving for perfection
Innovated cleaning methods
Soak the crab in saturated brine
Then inject ozone to sterilize
The marinade is also exquisite, with soy sauce as the main ingredient
With garlic
chili
Coriander head
Peppercorns and more
You need to add some wine too, he uses expensive Danish whiskey
The spoon kept stirring the marinade in the bowl, stimulated by this strong fragrance
Taste buds come alive from the tip of the tongue to the entire mouth
Too fragrant
The scent of the marinade is mixed
Peppercorns, garlic
And soy sauce has been blended together
Chaoshan people are proficient in 18 cooking skills
They have a soft spot for raw pickles
Some people call raw pickles poison
Once poisoned, you will not be able to extricate yourself
Zhang Xinmin started Zhang Luo's other main course, the abalone sauce and gelatin
Maw is fish maw, a dried product of various types of fish maw
Is also a very expensive ingredient
But eating pectin in Chaoshan is not a luxurious thing to imagine.
You will understand when you go to the market
Wu Mei's shop is a north-south trip frequented by old Guangs.
All kinds of seafood spread out
There is a strong smell of sea
this is the best
Assortment of fish gelatin produced from different fish in various sea areas around the world
They know the Chinese love these strange things
Huge sea fish caught by fishing boats in South America
And cut out the fish belly to dry
Then shipped to southern China
Zhang Xinming also has a lot of good stuff in his house
This is a room where I hide things
There are many things in it
But the best thing is to hide under this bed
This is those big flowers
Take this out
These are things I have been collecting for years.
I want to collect when I see something good
Just because this is the kind of flower gel that is unavailable
So big my experience is
Ten catty fish can produce up to one or two pectins
Then if this is a pound
That fish must be a hundred pounds or more
The glue is divided into male and female. The texture of male fish is different from that of female fish, and the taste is better.
There are new and old fish gelatins, and some are precious for decades and hundreds of years.
The biggest one is more than a catty
Now it ’s a pound
Maw will be like this, it ’s been for a long time
It becomes golden
Better efficacy
Taste better
But that weight will be reduced
Can this piece of yellow and hard Maw really be delicious?
Good glue must soak in water
Slowly return to the state that was removed from the fish
in fact
In many Lao Guang recipes
The most important effort is spent before cooking
Because the pickled crab and flower gel are processed in advance
Orderly kitchen before seats
Put the peppercorns in the abalone sauce and cook for half an hour
Serve with a little yellow mustard
Soft and waxy gum for 24 hours
Soaked in abalone
Can clearly feel the melting of the soft and sticky gum in the mouth
Earlier
There is also stewed flower gel at home
With this seasoning, there is no fishy smell
Here is eating lively
The master of the kitchen is already busy on the chopping board
Pickled crabs have been taken out of the refrigerator in advance
Thaw naturally until the moment of icy
The perfect time to cut crabs
coming
Raw salted crab seems to be the best place for this crab
Crab roe sauce
Like when i was young
Crab paste is marinated in salt
Extremely salty
Very light now
Zhang Xinming's Chaoshan flavor follows the most traditional cooking method
And in Guangzhou there is such a group of young people who love tradition
But also open up to embrace the new world
The shallots have fallen
Thank you
Zhang Zhang Wuji is a food photographer
Many restaurants in Guangzhou take their food photos from his photography
The condition of this fish is already bad
Wuji is a typical Aries male
He is passionate about work
He finds the most interesting thing to be more challenging and conquering. I think every photo can be taken unscrupulously
His favorite photographer is the famous battle reporter Robert Capa
He said something
If you don't shoot well
Because you are not close enough
So I often have a sentence if you do n’t shoot well enough
Because you do n’t eat enough
He used to shoot and eat without restraint
So that my weight was unknowingly increased by thirty pounds
Fortunately, he realized that he immediately jumped off the cliff.
Instead, it ’s not all about body shape.
But afraid of eating too much
Loss of desire for food
Can't take appetizing photos
It's so cold
So fat
Come here
Three catties
End of shooting
He and his partner were looking for a place to eat.
In the rainy winter, come to a stall on the street to bring a pack of charcoal stove sheep to relax and warm your stomach
I have known him for many years
He is a mobile booth every time
Appear in different places
He only does it in winter
He will go back at other times
He calls me every time and asks me where
Then I will come over to him
We ate almost half of Guangzhou
The mutton pot he made is really delicious
Innate
He has a sensitivity to food, and as a food photographer,
He has a deeper curiosity about food
He wants to study why they are delicious
How to do it, which part
When is the best time to eat
You are really amazing, so much
You really are a foodie
Sorry
I am not eating
Cantonese describe eating as "food"
There is no other trick to eat charcoal stove lamb pot
The only one is to be patient
usually
The lamb needs to be cooked on the charcoal for 40 minutes to get the most delicious taste.
At this time, the soft and delicious taste of the sheep's gizzard is very delicious.
There are several ingredients that are perfect for sheep
So garlic is fried with sauce
The taste can be described by detachment.
The other is fried bamboo
Should not be cooked for too long
It ’s better that the whole is soft
But there is still a crunchy texture on the surface
Another thing is noodles
At the end, cook the noodles and harvest the juice
This is the delicious on earth in winter
This place has too much contrast
Softer
The most important thing is that it looks delicious
I always dreamed that I have a place like this
Next to the dining table is a kitchen
Dishes made in the kitchen
First time on the table
At that time it was in the best condition
I quickly filmed it
And quickly resolve it
So there is T building
Hall T is with him and friends
For yourself
A dream kitchen for like-minded friends
tonight
They are going to make a Christmas Eve dinner here
One of his friends is very young
I went to Paris to study cooking
He will handle the dinner tonight
Cake
Do not worry
Some friends come to eat
this is not bad
Compared with older Guangzhouers, they are more open
They are very happy to accept the conveniences of the global village for cooking
Wider selection of ingredients
Eat too much french
We eat chinese food
I went to Australia this year
I brought some lavender
I'll make a lavender stir-fried braised pork for you
Chinese and western combination
I want to use black truffles
This is the essence of Chinese food
For them
Entering the kitchen has already surpassed the word work
But become the thing that gives them the most happiness and satisfaction in the world.
There is a subtle connection between men and deliciousness at this time.
This aura also attracts more and more food-loving friends to gather around them
He has to rush home, the two children are looking forward to returning home
are you hungry
Want to eat
I'll make flowers for you
For children
On Christmas Eve 2015
The pan-singing flower shell that Dad cooked on the picnic stove will surely become the taste of Dad in future memories
Tasty
So fresh
Treat the ingredients
Make the most of every taste
Budgeted
Three meals a day can take care of the unforgettable taste at the entrance
It's this everyday refinement
This careful study of ingredients
Respect for food is the taste of Guangzhou
Real soul and style
In the hands of a tradesman
How the perfect ingredients become meek
It ’s all exposed
What are the unique secrets of traditional methods
Centennial
Still makes the diners obsessed with Qiao's most essential delicious food.