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China
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The variety of the nature and geography
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allows the Chinese live in different regions
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to enjoy their own plentiful staple foods
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From the south to the north
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All sorts of exquisite staple food
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Not only provides
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the energy we need
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it also affects the way of Chinese
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sense the circle of seasons
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Brings Chinese
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A rich, healthy and interesting life
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The story of Staple food
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The Ding village in Shan-Xi (A province in North-West)
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is the oldest village in China
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The local housewives are good at making flour-food
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The villagers call any types of milled grain
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"Mian" (Flour)
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Milling has over 10 thousand years of history
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Once an oldest mill
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was unearthed near the village
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Nowadays
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A same model mill is still being used
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It mills grain into flour
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Afterward sifting the flour to get rid of dirt
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And now it's ready to be used for flour-food
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Shan-Xi is an inland where more mountains and few rivers
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The poor amount of types of vegetable
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doesn't give many choices to the housewives
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blending flavors in cooking non-staple foods
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In order to bring their families appetite
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They have been working hard on
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new ideas of flour-food
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One type of flour; hundred ways of cooking
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Turning them into delicious dishes
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These sorts of exquisite flour-food
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make us much appreciate the delicacy of their hands,
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their clever ideas and sagacious imagination
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When the housewives
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are busy with making exquisite foods
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for a birthday banquet
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This "Yaodong" (Cave house) in the Loess Plateau
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is full of the smell of flour
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Shui-De folk, Lao-Wang
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has just steamed a bunch of "Yellow bun"
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After processed by Lao-Wang, these old broomcorn
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will be sweet and tasty
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[Counting]
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Start from lunar November
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Every three days
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He cycles 1.5 hours
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To the city for selling
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58 year-old
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I still want to make the best out of it
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Hello? I just arrived at Deng-Jiang building
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Shui-De County is located at the Wolds area in Sha-Xi province
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Nowadays Shui-De
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Grains and wheat are the main foods on the dining table
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Sha-Bei folks have varied them into different dishes
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Yellow Buns
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Yellow Buns
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Sha-Bei's Yellow Buns
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Yellow Buns
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They are from my village
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The best in Shui-De!
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I make the best (Yellow Buns)
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Yellow Buns
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One Yuan (Here stands for RMB)
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No problem
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I've been selling Yellow Buns for 7, 8 years
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At the beginning it was "Buy 10 get 1 free"
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only made 50cents profit each
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They were good
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Sold out right away; sold out right away
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All the feedbacks were positive
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Shiu-De abounds with broomcorn
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Yellow Buns are made of broomcorn
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broomcorn is also called "Shu" (millet). It's the main
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drought-enduring farm product in the Loess Plateau
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Over 8000 years ago
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Broomcorn started to grow along the Huanghe River basin
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The texture of steamed broomcorn isn't good
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But in the past, this local good
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was the most common staple food in Shui-Bei
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Two types of broomcorn: Soft and Hard
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Lao-Wang combines both types
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The ratio of hard to soft is 7:3
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Grinding after soaking overnight in clean water
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It also need a narrow sift before using
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Lao-Wang believes
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The broomcorn ground by machines
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is never as good as the broomcorn
milled by their own mill
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The roomcorn after stirring brings out
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its natural refreshing smell
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This is the secret method
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which Lao-Wang is very proud of
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After kneading the broomcorn dough
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Need to leave it to ferment overnight
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Lao-Wang learnt from his past experience
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Cover it with quilt can bring out the best result
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Lao-Wang has his home built in a yaodong
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That's the oldest form of housing
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In the Loess Plateau in China
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It can be traced back to 4000 years ago
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A farmer works his whole life in fields
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His biggest wish is
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Repair and build a few more yaodong
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Own a yaodong, has a wife
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That's how a family forms
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Lao-Wang and his wife
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Make 700 Yellow Buns every time
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Milling, kneading, fermenting
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Take 3 days from start to finish
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They started working from 3 o'clock in the morning
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until 9 o'clock later at night
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Hard work exchanges for money
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No-one gives money to lazy people
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[Counting]
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Lao-Wang's steamed buns are genuine
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So is he
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One Yuan each, no bargains
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120 Yuan
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It's not easy to make them
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Hey! We've worked hard for this
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Yellow Buns
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Yellow Buns
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The coldest two months in a year
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15000 Yellow Buns can be sold
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Minus the cost
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One winter
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His net income is about 8000 Yuan
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Lao-Wang brought up his son and daughter here
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Now
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His children already their home in the city
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Their relations with the fields are ended
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However, Lao-Wang refuses to leave
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Living in the grotto he built
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Eating the food he grows
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Lao-Wang feels satisfied and reliable
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Thousands of years
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Chinese gets energy from grains
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The satisfaction that
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is given by carbohydrate
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Brought to you by millions of farmers,
folks like Lao-Wang,
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whom work hard on farming, indeed.
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Autumn
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The vast northern China
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Ripe wheat
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decides the color of the earth
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Wheat
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Introduced to the Central Plains through the He-Xi Route (West of the Huanghe River)
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Because of its rich nutrition
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and 4000 years of localization
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The total of its planting fields has became the most extensive
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in the Northern China
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This superior plant originally from West Asia
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Nowadays it's the most important staple food in China
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After wheat flour has its fermentation
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Then bake it in tandoori oven
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This type of pita
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contains little water, good for keeping
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It's Uighur families' (living in Xinjiang Uygur Autonomous Region)
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daily staple food
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Ku-Che in Xinjiang
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The locals celebrate the Corban Festival
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by enjoying delicious foods
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"Nang" (Pita)
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is Uighur folks' favorite staple food
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"Nang" is a word
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from old Persian
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has over 2000 years of history
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"Mantou" (steamed bun)
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At the beginning
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It was called "Chubing" as well as "Zhengbing" (both means steamed bun)
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The most popular staple food in the Central Plains
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Chinese' forefathers
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got the idea from the theory of boiling food
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that makes China
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the earliest country cook with steam
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Grains in China
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After all it's still a concept in its variation phase
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About 2000 years ago
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The order of grains was
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Rice, millet, panicle millet, wheat, and beans
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Nowadays
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The top 3 of grains production in China
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has changed to Rice, wheat and sweet corns
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No matter how it changes
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Rice will always be
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The head of grains
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"Di-Men", a word from the dialect of Tong
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It means "the source of spring water"
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The Di-Men village located at the source of the Cheng-Shu River
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Mostly cloudy and rainy
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Mrs. Ng
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is taking rice from her family's granary
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In this humid environment
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Granary is the major factor
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for storing rice
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It's constructed with stilt base and tiled roof
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raised high above water
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prevents fire, rats, and other bugs
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The oldest granary there
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is over 300 years old
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The kind of grain stores in Mrs. Ng's granary
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is unhusked rice
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so that the fresh texture of the rice
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will last longer
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The rice taken out today
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will be a present
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given to another family in the village
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At Di-Men
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Woman who just had childbirth
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One month after the baby was born
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Her husband's family will return the presents they received on the couple's wedding day
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back to her family
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That's the last of the celebration of the forming of a new family
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Now it's finished
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The women from the same clan bring the family presents, too.
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They also put eggs on top of the new rice
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means a new life is born
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Sincerely blessing the baby
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Rice noodles is the major rice food
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in Li-Ping in Gui-Zhou Province
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can find it everywhere at the local markets
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The locals' favorite is
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this noodles soup
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Smooth rice noodles
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Served in spicy meat soup
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can be serve as staple food in any meal
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Grinding the soaked new rice into rice paste
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It's Mrs. Yang's first step of making rice noodles
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Ladling out rice milk
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Pouring in steamer
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Rice paste will be place above boiling water, steaming in high flame until finished
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Let it cool down on bamboo
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Collect and store
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This is a typical rice noodles workshop in southern China
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The rice noodles is as white as snow
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still warm
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Its unique rice fragrance
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fill the air in the steamy room
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Mrs. Yang and her husband have a tacit understanding
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Every step every move
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They have done it thousands of times
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Plowing in spring, weeding in summer, cropping in autumn and storing in winter
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Now
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More than 65% of Chinese eat rice
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China has the longest history
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of growing rice in paddy fields
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7000 years ago
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Paddy rice started growing along the Changjiang River drainage basin
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Paddy rice
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From bunches of green rice seedlings
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Grow into golden paddy rice
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Depends on the eating tradition in each region
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Come up with various ways of making rice food
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with different flavors, as well.
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Similar to the making method of Li-Ping rice noodles
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There's a type of rice food that Guang-Zhou folks love so much
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"Hofen" (Flat rice noodles)
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Originated from the town of Shahe in Guangzhou 150 years ago
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therefore this type of noodles also called "Shahe fen"
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Sha-Ho Fen is transparent and even thinner
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The texture is softer and smoother, as well.
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Eating Shahe fen as staple food
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Cantonese's favorite is
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Dry-fried hefen with beef
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This dish is a major test for chefs
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in Cantonese cooking
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An important factor in the making of this dish is "wok hei" (The flavour, tastes, and "essence" imparted by a hot wok on food during stir frying)
273
00:19:53,650 --> 00:19:55,634
Must be done over a high flame and the stirring must be done quickly
274
00:19:56,945 --> 00:19:58,256
Evenly stirring
275
00:19:58,376 --> 00:20:00,891
Yet noodles can't break into pieces
276
00:20:01,562 --> 00:20:03,726
To those northern folks whom used to wheat noodles
277
00:20:03,846 --> 00:20:06,440
This just a type of noodles that made of rice
278
00:20:09,805 --> 00:20:11,147
Over 1000 years ago
279
00:20:11,512 --> 00:20:13,982
The agricultural distribution is divided
280
00:20:14,102 --> 00:20:17,318
by Huai-He River as the line: "South rice, North wheat"
281
00:20:17,775 --> 00:20:20,519
Cause southern folks love eating rice
282
00:20:20,639 --> 00:20:23,825
and northern folks can't live without wheat food
283
00:20:37,229 --> 00:20:38,875
Sian, few thousand kilometers away
284
00:20:38,995 --> 00:20:40,827
There's a restaurant in the old town area
285
00:20:40,947 --> 00:20:42,991
A long queue becomes regular
286
00:20:43,693 --> 00:20:45,308
The reason that makes the straight-forward Guan-Zhoug folks
287
00:20:45,428 --> 00:20:46,863
waiting patiently
288
00:20:47,229 --> 00:20:49,058
it can only be the "Chinese hamburger" (Cilp-bun with meat)
289
00:20:51,998 --> 00:20:53,096
in Sian
290
00:20:53,216 --> 00:20:56,370
Bun is the most common staple food
291
00:20:56,858 --> 00:20:58,230
and "Chinese hamburger"
292
00:20:58,717 --> 00:21:01,400
is the most classic way to eat bun
293
00:21:16,557 --> 00:21:17,594
"Chinese hamburger"
294
00:21:17,714 --> 00:21:20,429
is a brilliant combination of two kinds of food
295
00:21:21,069 --> 00:21:23,600
White Bun and stewed meat
296
00:21:26,466 --> 00:21:28,295
The White Buns in Sian
297
00:21:28,415 --> 00:21:29,861
are baked with fire
298
00:21:32,605 --> 00:21:34,251
Added in over 30 types of seasoning
299
00:21:34,371 --> 00:21:36,141
the slow-cooked meat
300
00:21:36,261 --> 00:21:37,892
Soft and rich
301
00:21:38,471 --> 00:21:39,782
The plain flavor of the White bun
302
00:21:39,902 --> 00:21:43,819
makes the taste of the meat even more outstanding
303
00:21:51,985 --> 00:21:53,479
Sian folk Cao-Si
304
00:21:53,599 --> 00:21:54,820
started a band with his friends
305
00:21:54,940 --> 00:21:57,808
a band that does rap music in Sian dialect
306
00:21:59,546 --> 00:22:02,077
He's a professor, the lyrics writer
307
00:22:02,197 --> 00:22:03,857
as well as the lead singer in the band
308
00:22:04,223 --> 00:22:05,290
In this song
309
00:22:05,410 --> 00:22:07,516
He wrote about the food for common people in Shann-Xi
310
00:22:08,028 --> 00:22:09,126
List a bunch of
311
00:22:09,246 --> 00:22:11,047
different kinds of delicious food
312
00:22:13,608 --> 00:22:16,535
"Spinach noodles are nutritious; and the richness is a plus"
313
00:22:16,655 --> 00:22:19,200
" ¡¥Belt noodles' are think; as it's a challenge to your throat"
314
00:22:19,320 --> 00:22:22,005
"The noodles come in soup; wipe the juice off your face afterward"
315
00:22:22,125 --> 00:22:24,731
"Qishan Sao-Zi noodles have a lot of meat; its history is long"
316
00:22:24,851 --> 00:22:27,719
"Garlic dipped noodles are hot; your tongue might be on fire"
317
00:22:27,839 --> 00:22:31,299
"Za Jiang noodles are spicy; a little bit already driven you crazy"
318
00:22:31,419 --> 00:22:32,854
"Order a bowl of noodle soup"
319
00:22:33,829 --> 00:22:35,201
Historically Sian was once
320
00:22:35,321 --> 00:22:37,683
the most bustling and flourishing city in the world
321
00:22:38,231 --> 00:22:40,427
13 dynasties had its capital built here
322
00:22:40,914 --> 00:22:43,719
The whole world gathered together here
323
00:22:44,098 --> 00:22:47,007
Brought different delicious food from everywhere
324
00:22:48,166 --> 00:22:49,294
Until today
325
00:22:49,414 --> 00:22:52,891
Here is still the staple food paradise to the Chinese
326
00:23:00,168 --> 00:23:02,851
Soaked bread was inspired by pita
327
00:23:02,971 --> 00:23:05,046
A type of Sian staple foods
328
00:23:05,856 --> 00:23:08,510
You need to tear the pita into pieces
329
00:23:08,630 --> 00:23:11,557
according to your own size preference
330
00:23:13,077 --> 00:23:14,423
To Sian folks
331
00:23:14,543 --> 00:23:16,034
This little help
332
00:23:16,154 --> 00:23:19,113
is satisfying and enjoyable
333
00:23:22,162 --> 00:23:23,168
In Xi-Bei
334
00:23:23,288 --> 00:23:25,741
The perfect combination of staple food and soup
335
00:23:25,861 --> 00:23:28,333
In addition to Pita soaked in lamb or beef soup
336
00:23:28,453 --> 00:23:31,778
Lan-Zhou hand-pulled noodles with beef is definitely on the list
337
00:23:42,506 --> 00:23:43,695
The mornings in Lan-Zhou
338
00:23:43,815 --> 00:23:46,524
starts with a bowl of beef noodles soup
339
00:23:47,835 --> 00:23:50,609
Here where the Huanghe River across
340
00:23:50,729 --> 00:23:53,932
There are over 1000 Muslim hand-pulled noodles restaurants
341
00:23:54,328 --> 00:23:55,365
Everyday
342
00:23:55,485 --> 00:23:58,274
Over a million bowls of beef noodles soup are eaten
343
00:24:06,083 --> 00:24:09,284
The flexible texture and piping hot are the main factors
344
00:24:09,404 --> 00:24:11,571
that Lan-Zhou hand-pulled noodles is being appreciated
345
00:24:19,148 --> 00:24:20,306
A century ago
346
00:24:20,703 --> 00:24:22,989
A Muslim, called Ma-Bao-Zi, pour the soup
347
00:24:23,109 --> 00:24:25,459
that cooked beef and lamp livers into a pot
348
00:24:26,252 --> 00:24:29,941
and then this hot-pot noodles' gone very popular
349
00:24:31,905 --> 00:24:33,887
The clearness and turbidity of the beef soup
350
00:24:34,007 --> 00:24:36,320
are 2 of the keys to justify the genuineness of
351
00:24:36,440 --> 00:24:37,417
the beef noodles soup
352
00:24:41,015 --> 00:24:44,308
The best beef noodles soup should have
353
00:24:44,428 --> 00:24:45,906
Clear and smooth soup
354
00:24:46,026 --> 00:24:47,156
Clean and clear daikon
355
00:24:47,583 --> 00:24:49,077
Sharp red chili oil
356
00:24:49,197 --> 00:24:50,797
Fresh green vegetable
357
00:24:50,917 --> 00:24:52,199
Bright yellow noodles
358
00:24:52,319 --> 00:24:53,632
Five features
359
00:25:00,213 --> 00:25:02,043
Ma-Bao-Zi creatively added in
360
00:25:02,163 --> 00:25:04,177
"Fenghui water" when he was making dough
(Fenghui is the ash of a type of plant called Fengfeng and the ash contains potassium carbonate)
361
00:25:04,297 --> 00:25:07,603
that makes the dough more elastic
362
00:25:12,298 --> 00:25:15,621
All the steps operate manually
363
00:25:20,967 --> 00:25:23,009
Ma-Wen-Bin is the 4th generation of
364
00:25:23,129 --> 00:25:24,503
the Lan-Zhou hand-pulled noodles restaurant
365
00:25:24,961 --> 00:25:27,583
He has been working in the restaurant over 40 years
366
00:25:39,607 --> 00:25:41,619
To have the noodles come out in different sizes
367
00:25:41,739 --> 00:25:45,369
(Wide, Medium, Thin, Extra thin)
368
00:25:46,124 --> 00:25:48,015
Arms have to be strong
369
00:25:48,503 --> 00:25:52,283
as well as the strength control that has to be strong yet with gentleness
370
00:26:20,272 --> 00:26:21,979
Same wheat
371
00:26:22,099 --> 00:26:24,388
Grind into same flour
372
00:26:24,780 --> 00:26:26,823
Nevertheless it can be made into different noodles
373
00:26:26,943 --> 00:26:29,414
show different characters
374
00:26:33,939 --> 00:26:35,616
About the texture of noodles
375
00:26:36,043 --> 00:26:38,207
The north and the south have different requirements
376
00:26:38,327 --> 00:26:40,220
very different, indeed.
377
00:26:40,902 --> 00:26:43,097
Guang-Zhou folks like this type of thin noodles
378
00:26:43,217 --> 00:26:46,250
Its texture is completely different from Lan-Zhou hand-pulled noodles
379
00:26:46,647 --> 00:26:48,354
Crispy and elastic
380
00:26:48,474 --> 00:26:50,000
Full of flexibility
381
00:26:56,141 --> 00:26:57,849
In Guangdong, a province in South China
382
00:26:58,454 --> 00:27:01,442
Although paddy rice has up to 3 times of harvest in a year
383
00:27:01,868 --> 00:27:04,582
to the Cantonese, that doesn't stop their love for noodles
384
00:27:05,447 --> 00:27:08,100
Very local
385
00:27:10,844 --> 00:27:12,825
They use duck eggs for the dough
386
00:27:13,570 --> 00:27:16,344
After making dough in the traditional way
387
00:27:16,464 --> 00:27:19,302
Now is down to the critical factor ¡V the strength of scrunching the dough
388
00:27:24,259 --> 00:27:26,698
Scrunching the dough with bamboo
389
00:27:31,199 --> 00:27:33,150
Taking adventage of the gravity from bouncing
390
00:27:33,270 --> 00:27:35,498
Making sure the dough will be Scrunched evenly
391
00:27:43,358 --> 00:27:45,766
The thin paste is now ready
392
00:27:45,886 --> 00:27:48,022
for making noodles and wonton pastes
393
00:27:48,142 --> 00:27:50,049
The bamboo-scrunched noodles
394
00:27:50,169 --> 00:27:52,183
have an unique flexibility
395
00:27:59,882 --> 00:28:03,449
Served in the soup base that been simmering for 3 hours
396
00:28:03,569 --> 00:28:05,644
which made of pork bones, flounders, shrimp roe and such
397
00:28:06,102 --> 00:28:08,571
The delicious wontons noodles with shrimp eggs
398
00:28:08,691 --> 00:28:11,306
becomes Lingnan folks' favorite
399
00:28:13,667 --> 00:28:15,313
The noodles that made in this traditional way
400
00:28:15,433 --> 00:28:18,850
Guang-Zhou folks named it "Jook-Sing noodles"
401
00:28:18,970 --> 00:28:20,691
This old-style method of scrunching dough
402
00:28:20,811 --> 00:28:23,496
has been used for generations
403
00:28:31,094 --> 00:28:32,344
Making dough
404
00:28:32,464 --> 00:28:34,447
Cantonese use bamboos
405
00:28:34,844 --> 00:28:37,588
Folks live in the Central Plains use sticks
406
00:28:44,339 --> 00:28:45,162
Rolling dough
407
00:28:45,282 --> 00:28:47,815
is a life skill that the Central China girls
408
00:28:47,935 --> 00:28:50,863
have to master it while growing up
409
00:28:58,865 --> 00:29:00,451
"Morning noodles; Afternoon banquet"
410
00:29:00,817 --> 00:29:02,707
is the tradition in Ding Village when throwing a birthday banquet
411
00:29:10,432 --> 00:29:12,505
Preparing a banquet for her husband's 70th birthday
412
00:29:12,625 --> 00:29:15,036
Mrs. Wei got up early in the morning
413
00:29:15,156 --> 00:29:17,017
to make the noodles for the banquet
414
00:29:20,587 --> 00:29:24,093
Chinese named this type of noodles "Changshou noodles" (Long-Life noodles)
415
00:29:26,574 --> 00:29:28,647
Why do they eat noodles on their birthdays?
416
00:29:29,501 --> 00:29:31,056
How did the noodles become
417
00:29:31,176 --> 00:29:33,404
the symbol of birthday blessing to the Chinese?
418
00:29:35,947 --> 00:29:37,288
One of the explanations is
419
00:29:37,408 --> 00:29:40,185
because of the shape of the noodles: long(Chang) and thin(Shou)
420
00:29:40,305 --> 00:29:42,484
"Chang shou" is a homonym for "Long Life"
421
00:29:42,850 --> 00:29:44,618
Then without a doubt, the noodles has became
422
00:29:44,738 --> 00:29:46,844
the most popular staple food on birthday
423
00:29:46,964 --> 00:29:50,228
since Chinese are fond of lucky words
424
00:29:59,241 --> 00:30:00,949
At the birthday banquet at Ding Village
425
00:30:01,069 --> 00:30:02,991
The thing that needs all the villagers
426
00:30:03,111 --> 00:30:06,180
to do it together and it's about to start
427
00:30:09,565 --> 00:30:10,754
Before eating the noodles
428
00:30:10,874 --> 00:30:12,639
Pick out the longest noodle
429
00:30:12,759 --> 00:30:15,048
Put it in the birthday man's bowl
430
00:30:15,444 --> 00:30:17,944
Wait until him to finish this bowl of noodles
431
00:30:18,064 --> 00:30:21,084
that symbol the long life wishes from the villagers
432
00:30:21,645 --> 00:30:24,968
Then the birthday banquet is complete
433
00:30:49,605 --> 00:30:52,501
Qishan folks, in Shann-Xi, also eat noodles for birthdays
434
00:30:52,715 --> 00:30:54,513
Qishan folks gather together
435
00:30:54,910 --> 00:30:56,739
whenever there's an elder's birthday
436
00:30:57,141 --> 00:31:00,312
Hire an opera troupe to perform Qingiang opera ( a type of Chinese opera)
437
00:31:03,284 --> 00:31:05,211
At this occasion
438
00:31:05,331 --> 00:31:07,967
A bowl of tasty sour and hot Qishan Sao-Zi noodles
439
00:31:08,284 --> 00:31:11,065
is the best supporting role to the front stage and backstage
440
00:31:11,185 --> 00:31:12,991
It's something can't be missing
441
00:31:18,082 --> 00:31:21,375
Open-air banquet is very particular about the Qishan Sao-Zi noodles
442
00:31:23,786 --> 00:31:25,103
When the day has just started
443
00:31:25,664 --> 00:31:27,908
as well as the noodles open-air banquet
444
00:31:37,297 --> 00:31:39,297
According to the local history records
445
00:31:39,955 --> 00:31:43,175
Qishan Sao-Zi noodles originated from 3000 years ago
446
00:31:44,128 --> 00:31:46,104
Only eat the noodles, leave the soup
447
00:31:46,224 --> 00:31:49,470
is a local eating manner that established by usage
448
00:31:53,833 --> 00:31:56,101
Shann-Xi folks call the topping that made of stir-fried diced meat
449
00:31:56,221 --> 00:31:57,028
"Sao Zi"
450
00:31:58,857 --> 00:32:01,564
The making of Qishan Sao-Zi is even more particular
451
00:32:04,497 --> 00:32:06,423
The diced meat need to be thin and even
452
00:32:06,863 --> 00:32:08,887
Stirring until translucent
453
00:32:13,936 --> 00:32:17,058
Then add in vinegar and chili
454
00:32:17,178 --> 00:32:18,717
Slowly stirring in low flame
455
00:32:21,108 --> 00:32:22,620
Quality Sao-Zi is suppose to be
456
00:32:22,693 --> 00:32:24,620
Color: bright red and rich
457
00:32:24,740 --> 00:32:27,230
Taste, outstanding sour and spicy
458
00:32:28,084 --> 00:32:29,864
A ladle of Sao-Zi in chili oil
459
00:32:29,984 --> 00:32:31,938
Bright and shinny
Hot but not dry
460
00:32:32,402 --> 00:32:35,841
are exactly the pith of Qishan Sao-Zi noodles
461
00:32:38,353 --> 00:32:40,866
The ingredients for Sao-Zi need "five colors"
462
00:32:42,817 --> 00:32:45,914
Jelly ear fungus and tofu represent "Black & White"
463
00:32:47,622 --> 00:32:49,671
Eggs represent wealth
464
00:32:51,550 --> 00:32:54,330
Carrots represent lucky days
465
00:32:55,428 --> 00:32:57,769
Scallions represent new life
466
00:32:59,330 --> 00:33:01,991
Red, Yellow, Green, White and Black
467
00:33:02,111 --> 00:33:04,160
These five colors represent
468
00:33:04,280 --> 00:33:07,770
the wonderful blessings that the Qishan folks have for their lives
469
00:33:09,917 --> 00:33:11,063
In the past few thousand years
470
00:33:11,183 --> 00:33:14,160
Making Sao-Zi soup base has became Qishan folks'
471
00:33:14,280 --> 00:33:15,477
regular work every day
472
00:33:16,263 --> 00:33:18,068
Qishan Sao-Zi noodles have turned
473
00:33:18,188 --> 00:33:20,971
into a remarkable artwork
474
00:33:28,264 --> 00:33:31,215
Qishan Sao-Zi noodles is staple food as well as side dish
475
00:33:31,335 --> 00:33:33,581
This kind mixture of staple food and side dish
476
00:33:33,923 --> 00:33:37,289
is common in Chinese' daily meals
477
00:33:40,578 --> 00:33:42,676
Jia-Xing folks start their days
478
00:33:42,895 --> 00:33:43,920
By eating
479
00:33:44,040 --> 00:33:47,871
hot "Zongzi"
(rice dumplings, a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in reed leaves)
480
00:33:52,043 --> 00:33:53,652
Jia-Xing is located at the Lake Tai Basin
481
00:33:53,772 --> 00:33:56,238
It's often called the barn of the world
482
00:33:59,385 --> 00:33:59,751
Nowadays
483
00:33:59,871 --> 00:34:02,043
the fast-paced production and life style
484
00:34:02,163 --> 00:34:04,068
have turned this kind of food
485
00:34:04,188 --> 00:34:05,093
which is
486
00:34:05,213 --> 00:34:07,288
seasonal and usually for festival
487
00:34:07,408 --> 00:34:10,020
into a type of daily staple foods
488
00:34:14,818 --> 00:34:18,330
The Dragon boat Festival on the fifth day of the fifth month of the lunar calendar
489
00:34:18,450 --> 00:34:20,215
Commemorating the death of Qu-Yuan
490
00:34:20,335 --> 00:34:22,996
A famous poet who committed to suicide 2300 years ago
491
00:34:23,386 --> 00:34:26,362
Every family in southern China needs to
492
00:34:26,482 --> 00:34:31,070
Soak glutinous rice, wash reed leaves and wrapp rice with it
493
00:34:47,451 --> 00:34:48,524
Mr. Lau
494
00:34:48,853 --> 00:34:51,012
All the way came from Szechwan to Jia-Xing to work as
495
00:34:51,132 --> 00:34:51,926
Zongzi artificer
496
00:34:52,341 --> 00:34:54,609
Wraps 3000 zongzi every day
497
00:34:55,926 --> 00:34:58,170
He wraps apx. 7 zongzi every minute
498
00:34:58,290 --> 00:34:59,292
Every zongzi
499
00:34:59,412 --> 00:35:01,634
Takes less than 10 seconds
500
00:35:12,221 --> 00:35:14,148
In this standardized workshop
501
00:35:14,538 --> 00:35:15,416
A zongzi
502
00:35:15,733 --> 00:35:17,441
Total of 36 processes
503
00:35:17,561 --> 00:35:19,269
Every working day
504
00:35:19,389 --> 00:35:22,538
More than one million of zingzi are produced
505
00:35:23,196 --> 00:35:24,684
This kind of old-style staple food
506
00:35:24,804 --> 00:35:27,099
appears in a different modern look
507
00:35:27,441 --> 00:35:29,368
Nevertheless the attraction of hand-making
508
00:35:29,488 --> 00:35:31,880
is still wrapped inside it
509
00:35:35,344 --> 00:35:38,027
These young artificers whom came from the rest of China
510
00:35:38,857 --> 00:35:40,563
are using their warm hands
511
00:35:40,881 --> 00:35:44,174
protecting the vitality of traditional food
512
00:35:56,444 --> 00:35:59,517
From farming culture to industry culture
513
00:35:59,834 --> 00:36:01,054
The improvement of the techniques
514
00:36:01,174 --> 00:36:02,883
Set zongzi free from its limitation:
515
00:36:03,003 --> 00:36:04,615
Regions and seasons
516
00:36:08,469 --> 00:36:10,079
However, to Chinese
517
00:36:10,199 --> 00:36:11,445
Accordance with the natural
518
00:36:11,565 --> 00:36:13,811
Making the appropriate foods with their own hands
519
00:36:13,931 --> 00:36:16,948
means continuing the traditional life style
520
00:36:17,338 --> 00:36:18,802
to some extent
521
00:36:23,593 --> 00:36:25,276
When the last paddy rice is grown
522
00:36:25,396 --> 00:36:28,740
Then it's time for Ning-Bo folks to make "Nian Gao"
(Year cake, a food prepared from glutinous rice and consumed in Chinese cuisine)
523
00:36:37,731 --> 00:36:39,146
To this 5-year-old girl Nian-nian
524
00:36:39,266 --> 00:36:40,536
The most interesting game
525
00:36:40,656 --> 00:36:44,268
is making nian-gao with her great grandmother
526
00:36:46,943 --> 00:36:48,309
That's pretty
527
00:36:49,333 --> 00:36:50,552
Yeah it's pretty
528
00:36:57,980 --> 00:37:01,224
Jing-Tou Village, mostly surrounded by sea
529
00:37:01,615 --> 00:37:03,883
"Gu" is the most common surname in the village
530
00:37:10,685 --> 00:37:11,928
Because of the marriage
531
00:37:12,048 --> 00:37:14,002
Mrs. Gu moved there over half of a century
532
00:37:14,122 --> 00:37:16,099
Brought up 4 children
533
00:37:16,219 --> 00:37:18,660
as well as a bunch of grandchildren
534
00:37:19,378 --> 00:37:21,060
Now she's taking care of
535
00:37:21,180 --> 00:37:23,207
the 4th generation of the family
536
00:37:26,915 --> 00:37:29,744
Generations of the family have lived here the whole life
537
00:37:29,623 --> 00:37:31,232
Mr. Gu, 78 years old
538
00:37:45,282 --> 00:37:47,233
Making nian-gao is a tradition in Ning-Bo
539
00:37:47,353 --> 00:37:49,697
to celebrate Chinese New Year
540
00:37:54,585 --> 00:37:56,170
Ning-Bo water-ground nian gao
541
00:37:56,487 --> 00:37:59,536
Use the last ripe rice of the year
542
00:38:09,669 --> 00:38:10,913
After soaking
543
00:38:11,033 --> 00:38:11,791
Milling
544
00:38:12,114 --> 00:38:12,962
Steaming
545
00:38:13,082 --> 00:38:14,188
Pushing and pounding
546
00:38:14,528 --> 00:38:16,822
The elements of rice will be recombined
547
00:38:17,236 --> 00:38:19,139
The texture also will be improved
548
00:38:24,682 --> 00:38:26,511
After pushing and pounding
549
00:38:26,926 --> 00:38:29,462
Next the dough will be kneading on a broad
550
00:38:31,360 --> 00:38:32,531
A simplest
551
00:38:32,651 --> 00:38:35,628
nian-gao rod is now made
552
00:38:41,357 --> 00:38:43,114
Ning-Bo families
553
00:38:43,234 --> 00:38:46,772
used to make nearly 50 pounds of nian-gao before CNY
554
00:38:46,892 --> 00:38:48,699
Keeping them in cold water
555
00:38:49,089 --> 00:38:51,996
Can be eaten from lunar Dec to the beginning of a new year
556
00:38:53,850 --> 00:38:55,020
When farming
557
00:38:55,411 --> 00:38:57,386
Ning-Bo folks eat nian-gao as a substitute for rice
558
00:38:57,728 --> 00:38:58,923
It's timesaving
559
00:39:00,928 --> 00:39:02,806
Cook vegetables with nian-gao
560
00:39:03,996 --> 00:39:05,679
Not only it's a filling staple food
561
00:39:06,021 --> 00:39:07,728
It's also a tasty dish
562
00:39:17,905 --> 00:39:18,978
Portunid crab
563
00:39:19,657 --> 00:39:22,071
brings this plain-flavor rice food
564
00:39:22,388 --> 00:39:24,754
into another level of deliciousness
565
00:39:33,181 --> 00:39:35,693
Inside of the Gu's steamy kitchen
566
00:39:35,813 --> 00:39:37,767
The scent of rice goes in every corner
567
00:39:41,881 --> 00:39:43,247
Towards the end of the year
568
00:39:43,367 --> 00:39:44,516
All of their children
569
00:39:44,636 --> 00:39:46,979
came back to the village from Ning-Bo as promised
570
00:39:50,848 --> 00:39:53,068
Their grandchildren are already grown up
571
00:39:53,188 --> 00:39:54,531
have their own families
572
00:39:54,995 --> 00:39:56,897
One family, four generations
573
00:39:57,312 --> 00:40:00,044
Day like this ¡V gathering together -
574
00:40:00,164 --> 00:40:02,538
Only happens 2~3 times a year
575
00:40:04,636 --> 00:40:06,855
These grandparents are very happy
576
00:40:08,538 --> 00:40:10,855
In this rather plentiful dinner
577
00:40:10,975 --> 00:40:12,539
Sure there's one thing can't be miss
578
00:40:12,659 --> 00:40:14,856
the kids' favorite: Nian Gao
579
00:40:25,191 --> 00:40:26,922
Their children are already grown up
580
00:40:27,272 --> 00:40:30,345
making nian-gao is getting less and less
581
00:40:31,760 --> 00:40:33,784
Nevertheless this old couple still follows
582
00:40:33,904 --> 00:40:36,858
the old traditional method of making nian-gao
583
00:40:44,347 --> 00:40:45,079
Here
584
00:40:45,199 --> 00:40:48,737
Making nian-gao is a big deal
585
00:40:51,153 --> 00:40:52,299
Every year this time
586
00:40:52,419 --> 00:40:55,031
Neighbors helps neighbors
587
00:40:59,614 --> 00:41:01,858
The locals also called nian-gao "Tuan Zi" (rice dumplings in the sense of small balls)
588
00:41:01,978 --> 00:41:04,511
has the symbolism of being together
589
00:41:20,423 --> 00:41:22,935
Grandma put in the mugwort she preserved in spring
590
00:41:23,252 --> 00:41:25,203
mix into the steamed dough
591
00:41:32,278 --> 00:41:34,131
Pushes and turn-over
592
00:41:34,251 --> 00:41:35,790
The dark-green mugwort juice
593
00:41:35,910 --> 00:41:38,058
mixed with the rice smell
594
00:41:38,497 --> 00:41:42,180
Pounding it into soft green nian-gao
595
00:41:48,986 --> 00:41:52,206
The freshly made nian-gao is warm, moist, soft and sticky
596
00:41:52,326 --> 00:41:54,694
Sprinkle the golden pine pollen powder
597
00:41:54,814 --> 00:41:58,011
which has light and last-long fresh smell of grass
598
00:41:58,572 --> 00:42:00,719
You just can't stop eating it!
599
00:42:24,990 --> 00:42:26,331
When Ning ning grow up
600
00:42:26,451 --> 00:42:29,161
Perhaps she won't remember the making method of nian-gao
601
00:42:29,965 --> 00:42:32,575
But the soft yet flexible texture
602
00:42:32,916 --> 00:42:34,941
that carries the taste of the family
603
00:42:35,061 --> 00:42:38,405
probably will stay in her memory forever
604
00:42:46,796 --> 00:42:49,333
After the short family gathering
605
00:42:49,453 --> 00:42:50,406
Thd kids bring
606
00:42:50,526 --> 00:42:52,821
the nian-gao that made by their grandparents
607
00:42:52,941 --> 00:42:54,187
back to the city
608
00:43:19,068 --> 00:43:21,799
Chinese New Year to Chinese
609
00:43:21,919 --> 00:43:24,361
It's a holiday belongs to families
610
00:43:29,581 --> 00:43:31,215
The CNY in 2012
611
00:43:31,335 --> 00:43:35,166
Bai-Bo is spending the holiday with his family in Beijing
612
00:43:42,776 --> 00:43:44,996
He grew up in Shan-Xi
613
00:43:45,313 --> 00:43:47,484
But he chose to stay in Beijing after graduated from university
614
00:43:48,484 --> 00:43:51,533
He invited his parents, sister and his wife's parents
615
00:43:51,653 --> 00:43:54,070
come to Beijing to spend the holiday together
616
00:43:54,387 --> 00:43:55,265
Over the last 10 years
617
00:43:55,616 --> 00:43:56,958
This is the first time
618
00:43:57,397 --> 00:43:58,762
The foods I used to eat when I was little
619
00:43:58,882 --> 00:44:01,519
The memories stay with me forever
620
00:44:01,639 --> 00:44:03,762
I call tell what the food is from the first bite
621
00:44:05,412 --> 00:44:06,656
I think among the foods my mom cooks
622
00:44:06,776 --> 00:44:08,558
the most delicious one is braised noodles
623
00:44:08,924 --> 00:44:10,241
The taste is too good to explain
624
00:44:11,387 --> 00:44:13,436
It's actually very simple as well as the cooking
625
00:44:13,556 --> 00:44:15,023
I still think it's delicious
626
00:44:15,143 --> 00:44:16,853
because it's made by my mom
627
00:44:17,439 --> 00:44:20,000
Bai-Bo has a pair of twin girls whom 5-year old
628
00:44:20,585 --> 00:44:23,000
Their nicknames are "Lucky" and "Happy"
629
00:44:32,708 --> 00:44:34,757
Working as a photographer
630
00:44:35,148 --> 00:44:37,758
He goes on business trip very often
631
00:44:37,878 --> 00:44:40,660
Lucky, Happy and his wife are living with her family
632
00:44:48,441 --> 00:44:49,295
In a year
633
00:44:49,637 --> 00:44:51,051
Only in Chinese New Year
634
00:44:51,171 --> 00:44:52,637
Days like this
635
00:44:53,051 --> 00:44:55,441
The girls can spend time with their father
636
00:44:56,514 --> 00:44:57,783
What is you guys' favorite food?
637
00:44:57,903 --> 00:44:59,246
"Shui Jiao" (Dumplings in soup base)
638
00:44:59,366 --> 00:45:01,247
Why is that?
639
00:45:03,247 --> 00:45:04,247
Vegetarian
640
00:45:05,198 --> 00:45:06,661
I ate eight, and you?
641
00:45:07,101 --> 00:45:08,125
You ate eight, too?
642
00:45:08,245 --> 00:45:10,686
Then why are you fat and you are thin?
643
00:45:12,321 --> 00:45:13,003
Why?
644
00:45:15,322 --> 00:45:17,517
Put the fillings on the center of the dough skin
645
00:45:17,834 --> 00:45:19,127
Crimp it into crescent
646
00:45:19,444 --> 00:45:20,224
Then it become
647
00:45:20,344 --> 00:45:23,175
A simple and good-looking "jiao-zi" (Dumpling)
648
00:45:24,615 --> 00:45:27,639
"jiao-zi" symbols "Happy together at midnight"
649
00:45:27,883 --> 00:45:29,737
No matter it's a good or bad year
650
00:45:29,857 --> 00:45:33,103
The whole family gathers together eating dumplings in CNY eve
651
00:45:33,223 --> 00:45:35,542
It's the end-of-year banquet
652
00:45:35,662 --> 00:45:39,324
that nothing can replace
653
00:45:46,227 --> 00:45:48,153
Ever since we were little
654
00:45:48,273 --> 00:45:50,276
We were educated in the traditional family culture
655
00:45:50,396 --> 00:45:51,593
For example, when I was a kid
656
00:45:51,713 --> 00:45:53,227
The most memorable thing
657
00:45:53,347 --> 00:45:54,178
is my grandmother
658
00:45:54,545 --> 00:45:56,716
She always sealed the dumplings
659
00:45:56,836 --> 00:45:58,423
into different looking ones
660
00:45:59,301 --> 00:46:00,740
Looking at the dumplings in the boiling water
661
00:46:00,860 --> 00:46:01,863
Boiling like¡K" Gulu Gulu "
662
00:46:01,983 --> 00:46:04,180
Looked lively
663
00:46:04,300 --> 00:46:06,228
Symbols the gathering of a family
664
00:46:07,082 --> 00:46:08,887
When plenty of handmade food
665
00:46:09,007 --> 00:46:10,960
become the foods made on production lines in workshops
666
00:46:11,301 --> 00:46:12,204
Chinese
667
00:46:12,324 --> 00:46:13,253
The people that
668
00:46:13,373 --> 00:46:15,960
value the concept of family the most in the world
669
00:46:16,080 --> 00:46:18,375
still making food in their own home
670
00:46:18,495 --> 00:46:20,229
Year after year
671
00:46:20,349 --> 00:46:22,693
Repeating the same old story
672
00:46:28,245 --> 00:46:29,416
When you guys grow up
673
00:46:29,536 --> 00:46:31,294
It's your turn to make dumplings for us
674
00:46:31,414 --> 00:46:33,026
Just you two, agree?
675
00:46:36,182 --> 00:46:38,573
Chinese' traditional concept of family
676
00:46:38,890 --> 00:46:40,426
is passed down through generations
677
00:46:40,546 --> 00:46:42,573
the thing they passed down to me
678
00:46:42,693 --> 00:46:44,841
I will also pass it down to my children
679
00:46:55,768 --> 00:46:56,817
Like these dumplings
680
00:46:56,937 --> 00:46:58,768
I believe the memory of dumplings is like a seed
681
00:46:58,888 --> 00:47:00,696
Growing inside of their little souls
682
00:47:01,209 --> 00:47:03,575
no matter where they go, how far they go
683
00:47:03,892 --> 00:47:04,990
It will always remind them of
684
00:47:06,234 --> 00:47:07,161
their parents
685
00:47:07,281 --> 00:47:08,649
the things we can make for them
686
00:47:08,769 --> 00:47:09,893
Foods and stuff, etc
687
00:47:10,013 --> 00:47:11,356
To Chinese
688
00:47:11,771 --> 00:47:13,723
This is the kind of memory passes down
689
00:47:13,843 --> 00:47:15,479
through generations
690
00:47:15,599 --> 00:47:17,137
The memory of foods
691
00:47:22,259 --> 00:47:25,356
To Bai-Bo and his family
692
00:47:25,476 --> 00:47:26,552
This moment
693
00:47:26,672 --> 00:47:30,357
is the happiest time of a year
694
00:47:36,684 --> 00:47:39,441
Actually, in a night like this
695
00:47:39,847 --> 00:47:42,530
the food is not the most important thing
696
00:47:43,115 --> 00:47:45,383
Right now, inside of their hearts
697
00:47:45,503 --> 00:47:47,261
Nothing can compare with
698
00:47:47,381 --> 00:47:49,896
Being together with their own families
699
00:47:50,016 --> 00:47:52,506
This is all they wish for
700
00:47:59,307 --> 00:48:00,941
This is Chinese
701
00:48:01,061 --> 00:48:04,380
This is Chinese tradition
702
00:48:05,361 --> 00:48:10,630
This is the story about Chinese staple foods
703
00:48:31,558 --> 00:48:36,899
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