1987, how many floors are suitable for furnace fire? Does the fire of life in the stove live in East Lake or West Lake?

1987, how many floors of the stove are suitable for fire? Nowadays, almost all young people live as foodies.

It is no exaggeration to say that you can eat snacks from all over the country and even delicious food from all over the world in any shopping mall.

How would you feel if someone talked to you about China's food culture in 1980s?

In many post-80s and post-90s impressions, China in 1980s was short of materials.

It's good to be full What else can I eat?

And a China food documentary filmed in 1980s may surprise you.

At the same time, it tells us once again that we China people know how to eat best, and we always know how to eat best.

Chinese food culture

Type: documentary

Manufacturer/Region: Japan

Duration: 15 1 min

Douban scored 9.3, which not only rehabilitated the food, but also let us appreciate the food culture of Guangzhou, Jiangsu, Zhejiang, Shanghai and Sichuan.

Relive the simple and simple times in the past through those shots that wander the streets of the city.

Whether you are a food lover or a person with nostalgia in the 1980s, it is the best choice for the next meal.

A * * * five episodes, with the themes of Guangzhou, Jiangsu, Zhejiang, Shanghai and Sichuan respectively.

Generally speaking, this documentary is very delicate and meticulous.

The film was shot in Japan, which coincided with the honeymoon period of Chinese and Japanese culture.

It was planned by Kikkoman Co., Ltd. of Japan and filmed by Iwabo Painting Academy of Japan in China.

The documentary was led by the director at that time, and the local catering service company and related hotels fully cooperated.

The chefs showed their skills in the film, which perfectly explained the food culture in China.

Even the high-paste picture quality in the 1980s can't hide the gorgeous light of the celebrity chef's shame.

China's food is famous all over the world, so the Japanese shooting team cherishes this opportunity.

They tried to find more representative China cuisine, and the film showed many dishes that may be rare today.

The film crew visited the capital for the first time.

Nowadays it is often ridiculed as a gourmet desert, but is this really the case?

Long Fu snack bar, the most famous snack bar, was a popular local snack bar in 1980s, with about 65,438+3,000 customers patronizing it every day, and it was almost full every day.

Atrium is basically a double employee, and most families eat breakfast in such snack bars.

The menu here contains delicious food with local characteristics in northern China.

Mainly based on wheat flour products, it shows that northerners are obsessed with carbon water.

Besides steamed buns and cakes, there are all kinds of fried pasta.

Crispy outside and soft inside are particularly satisfying.

The film did not mention the more representative inby and fried dough sticks.

Beans are also common ingredients in the north, and a bowl of fragrant soybean milk in the morning is the favorite of many people in China.

Soymilk with fried dough sticks is a classic combination.

Polarized soybean juice is the leftover of mung bean vermicelli.

Whether you love it or not, it is one of the representatives of old dishes.

Tofu brain soaked with Chili oil is very appetizing, which is a childhood memory of many people, right?

The store is filled with the smell of snacks and tempting appetite. This lively life is reminiscent of the scene in Camel Xiangzi.

In addition to the delicious civilian snack culture, there is also the Forbidden City, which symbolizes the higher cooking standard of China.

Emperor Qianlong was called a gourmet, not in name only. The holiday dinner recorded all the contents of his daily diet as usual.

Among them, the most conspicuous are bird's nest dishes and many heated hot pot dishes.

In Beihai Park, north of the Forbidden City, there is a restaurant that has inherited the palace flavor since the Qing Dynasty-Fangshan Restaurant.

The so-called imitation meal is to follow the standards of the chef.

This store also symbolizes the higher level of China's cooking culture.

Different from the tastes of heavy oil, spicy and heavy spices that are popular today, Gongting cuisine has no greasy and spicy taste, and pays more attention to fine taste and soft taste.

That's a pretty good way to stay healthy.

Qianlong's favorite bird's nest, as a representative of court food, must have a name.

Remove feathers and foreign bodies by hand, and inject chicken soup to absorb the taste.

The banquet made entirely of bird's nest is a higher level, called bird's nest banquet.

As the longest-lived and most famous emperor Qianlong in China, it is said that the secret of his longevity is to eat bird's nest.

It is also necessary to set up palace dishes, and the auspicious metaphors that China people like are vividly displayed.

When introducing every dish, I can't help but automatically think of the cartoon "Little Master China".

I admire the chef's imagination. The exquisite dishes make people eat chopsticks.

Is this a dish? This is clearly a painting!

Of course, empress dowager cixi's favorite court snacks after dinner: pea yellow and kidney bean rolls.

There is also a kind of steamed bread, and the special edition of Empress Dowager Cixi added chestnut powder.

As the finale, roast duck can be said to be a well-known dish.

The shooting team came to Quanjude in the 1980s.

Coat the duck with maltose water and bake it in the oven.

The oil content of duck body is lost with the increase of temperature in the roasting process, and controlling the taste of meat is quite a test for the chef's experience.

In the past, Quanjude's roast duck only ate skin, but later it was sliced and eaten together.

So extravagant? What about the shortage of promised materials?

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Sliced ducks and onions are dipped in "sweet noodle sauce" and wrapped in pancakes.

Besides roast duck, instant-boiled mutton is also one of people's favorite foods.

Donglaishun is famous for its better instant-boiled mutton, and there is always a long queue in front of the door.

Donglaishun's meat cutters are all masters of knife skills, and the meat cut by hand is as thin as paper, comparable to machines.

Before the arrival of spring, it is a childhood memory of many people that relatives and friends get together to eat instant-boiled mutton.

Introduced rich and atmospheric dishes, followed by Jiangnan, the land of fish and rice.

Walking in the morning market in Zhenjiang, all kinds of fresh fish and shrimp ingredients are dizzying.

When the camera swept through the piles of swordfish, I saw a word: trench!

At that time, people never imagined that today's saury has risen to 10 thousand yuan a catty ...

Unlike Jiangnan, which gives people a delicate impression, even the crispy rice here is oversized.

This kind of crispy rice with tomato and shrimp is said to have spread to Suzhou with the Qianlong southward.

Just looking at it makes people appetite.

The Songhe Tower in Suzhou is the representative of Jiangnan cuisine, and a Sweet and Sour Mandarin Fish shows people the swordsmanship of Jiangnan chefs.

The delicacy of Jiangnan cuisine is reflected in clever thinking.

For example, this "Hongqiao Lizhu" uses ham as the "bridge deck" and pigeon eggs on both sides as the "beads".

A ham can be cooked poetically, so it's Jiangnan!

Appraised by the film crew as the most delicious place in China, it is the next place to appear: Guangzhou.

Of course, a big food province can bear such a high evaluation.

Guangdong cuisine is impressive for its luxurious ingredients and complicated cooking methods.

For example, this unicorn bass is steamed with bass, ham slices, bamboo shoots and mushrooms, and pays great attention to the collocation of tastes.

This "Zhuhai Dan Xin" is a combination of shrimp balls with the participation of the sea and carefully cooked soup.

Give full play to the word "fresh".

Fish belly is inlaid with shrimp glue and decorated with crab roe, which can be called "golden lamp and silver basin" and is delicious.

A "duck with a hundred flowers blooming" is cooked with fried duck pieces, goose kidneys, crab roe, shrimp paste and squid.

Duck meat and seafood set each other off, which can only be described as gorgeous.

Cantonese dim sum is also a favorite of many people.

In this cream cake, steamed cakes are cut into small pieces, mixed with coconuts and plums, and then wrapped in dough.

One layer of skin and one layer of stuffing, after repeated layers, sprinkle salted egg yolk and egg floss on the surface and steam it again to achieve "cake in cake"

After watching the luxurious Guangzhou cuisine, the shooting team came to Chengdu, which is known as the land of abundance.

Sichuan cuisine, which is popular all over the country now, definitely belongs to the food industry.

Irrational and wanton use of peppers, but the cooking is amazing.

In Chengdu's vegetable market, the appearance rate of peppers and various spices is relatively high.

Here, you don't even have to visit a famous chef, and home cooking can surprise your taste buds.

The film crew came to the kitchen of an ordinary family and felt the charm of a handful of Sichuan food.

Pat the cooked chicken lightly with a kitchen knife and add special spices.

A plate of delicious "chicken" will be available.

Grab a handful of cowpea and two cucumbers from the pickle jar. ...

There are not many patterns, but you will know what is amazing after tasting it.

One of Sichuan people's home-cooked dishes: home-cooked beans and fish.

Fried crucian carp, with pickled pepper, bean paste and onion, ginger and garlic to make soup.

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? Red peppers and green onions are both tempting and delicious.

Everything is so casual, so casual, everything is so delicious.

The charm of Sichuan cuisine is to satisfy all your desires for the word "delicious" while grounding the gas.

The whole documentary is full of dry goods, and you can learn several famous dishes while enjoying the food.

Just ask if you are hungry?

In fact, China Food Culture is not only a food documentary, but also a documentary of China in 1980s.

Men are holding bicycles, and people in plain clothes are faithfully recorded by the camera together with food.

There is a very worrying short comment on Douban:

China was really beautiful at that time. There are many traditional houses. Although these houses are old, they are not shabby. People's clothes are simple, but their spirit is natural and quiet. The dishes are serious, and the dishes are serious. There are no messy cards in the street, and there are no plastic bags flying all over the sky in the vegetable market.

Compared with the 1980s, modernity is undoubtedly an era of material surplus, but many people will miss the simple and simple life in the past.

There is no circle of friends, no red card punching, only skilled chefs, authentic dishes and people who enjoy food.

It was a simpler era, full of hope and unknowns.

People live and cook seriously with the spirit of the older generation of China people.

It is easy to get satisfaction and happiness.

This article: Rama

The above is about 1987 how many floors the stove is suitable for, and it is about the sharing of delicious food. After reading "The Fire of Life in the Stove", do you live in the East or the West? I hope this will help everyone!