Chapter 744. End of "Searching for Taste"

The one who led everyone to look for things was Lao Zhou.

This time we went deep into the Daba Mountains.

It is flat, hilly, and has rivers everywhere, with beautiful mountains and waters.

On a gentle slope at an altitude of 700 to 1,000 meters, there grows a large area of ​​pristine pine forest.

The locals planted Poria cocos under the roots of an ancient pine tree that had been growing there for who knows how many years.

One-year-old Poria cocos, two-year-old Poria cocos, even five-year-old and ten-year-old Poria cocos, are planted layer by layer along the mountain.

The real Poria cocos that grows on ancient pines is not the kind that is grown by spreading out fir wood residue.

What a great thing.

In the end, Master Lin selected two years’ worth of them and picked a large bunch of them himself.

Anything older than that is just medicinal material. It tastes bitter and has too strong a medicinal property, so it’s not suitable for cooking. You’d better use it to make medicine for patients.

The Poria cocos is fine, but the five-fingered ginseng is bad.

Old Zhou didn’t know that Tianhan didn’t produce this thing.

When asked again, Luo Shaoan didn't even know what the five-fingered peach was.

However, when I learned that this thing is distributed in Guangdong, Guangxi, Fujian, Yunnan and Guizhou.

Minzu heard the word "noble".

I called Yang Bingcheng, who is from Guizhou. When he heard the term "five-fingered peach", he didn't know what it was.

After looking at the photos, he said that this thing was in the valley near their village, but there were so many of them and no one wanted them.

The group headed towards Tongzi, Guizhou.

The program "Searching for Taste" has officially moved out of Tianhan.

Following the camera, the audience saw another kind of mountains.

The great ravines and canyons are bottomless.

There are four seasons in one mountain, and different days in ten miles.

Although the scenery is beautiful, it is also very winding and exciting.

After arriving at the village where Yang Bingcheng lives.

The audience was shocked.

Are there still such poor places now?

Houses are built with adobe, roads are paved with stones, and there are layers of narrow and barren terraces.

Even such a village is not considered a poor village and has already escaped poverty.

The group met Luo Hongzhi here, next to a busy farmland.

Luo Shaoan jumped onto Luo Hongzhi's back.

The two teenagers hugged and laughed.

Luo Shaoan carefully took out an eagle feather and put it on Luo Hongzhi's head.

Only then did the audience understand why Luo Shaoan asked for three eagle feathers from Old Man Cheng.

It turns out that there are three brothers in their family.

The audience also knew this, the strong but haggard-looking boy in front of them.

In two months, I traveled thousands of kilometers in Yunnan, Guizhou, Sichuan and Chongqing to select the planting site for Tangdundun.

Qingyin Agriculture placed an order with this village.

They will provide loans, offer technology, and purchase output at high prices.

The bustling atmosphere here is sowing hope.

And this is not the first time, nor is it the first time.

Subsequently.

The audience saw another cute little girl.

She is still in junior high school, a thin and small girl with dark skin, and Yang Bingcheng's younger sister.

But it was this little girl who, braving the scorching sun and heavy rain, recorded the growth data of the Xiaoman No. 1 pea plant, day by day.

It provides important original data for the trial planting of Xiaoman No. 1 pea bean in special areas such as mountainous areas and barren lands.

Now a year has passed, and the special area planting experiment of the Academy of Agricultural Sciences has been a great success.

This little girl's attentiveness and persistence have benefited seven counties, 26 villages, and 544 households living in the mountainous areas.

And this number is still increasing.

In the near future, she will also be responsible for recording the data of Tangdundun sweet potatoes and collecting data for the cultivation of this variety in special areas such as mountains and barren lands.

Oh my, the audience couldn’t bear this. When they looked at the little girl again, they were so moved.

Despite his young age, he was able to shoulder such a heavy responsibility, and he actually carried it out, and so many people benefited from it.

It hurts.

But the little girl didn't think she had anything.

With brisk steps, he happily took Luo Shaoan and the three chefs down the mountain behind his house and into a deep valley.

There are a lot of five-fingered peaches growing here.

Master Lin dug out a tree and saw the long rhizome.

My eyes are green.

If you dig any deeper, you'll find that he's at least ten years old.

This thing is also called "Guangdong ginseng", and Guangdong people love it madly.

It can be said that everyone knows him and will poach him once he is discovered.

As a result, people aged three or five are rare now, and those aged ten need extremely good luck. And this valley is full of them.

Because this place is already very north, and the five-fingered ginseng is a tropical plant, no one would have thought that it would exist here.

This valley is deep, surrounded on all sides and blocked from the wind, and the temperature is high, so it can grow there.

Besides, this area is located in the Ten Thousand Mountains and is sparsely populated.

The most important thing is that the locals don’t eat it.

Maybe some people in other parts of Yunnan and Guizhou eat it, but no one in Yang Bingcheng's family eats it. They just treat it as a weed.

That is why it can be preserved and grow wildly.

Master Lin once again reaped a great harvest.

On the way back, we also experienced a backpack train. Villagers along the way carried their own vegetables, fruits, chickens and ducks, and drove pigs and sheep onto the train to sell them in the mountain city.

There are also special carriages for pigs and poultry.

The three chefs turned into money-giving boys on the train, buying things and putting countless fresh and delicious dishes in their pockets.
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There aren’t many dishes in this episode, just a traditional Chinese soup.

But the beauty of life displayed and the efforts of countless ordinary people to make a living are equally touching.

The height of the cat head suddenly increased again.

Guangdong gourmets and Cantonese restaurants have gone crazy.

The ten-year-old five-fingered peaches are everywhere in the pits and valleys.

What’s the difference between this and gold everywhere?

The drooling army attacked Tongzi again.

This time the preparations were much more thorough.

The local agricultural department has protected the valley and invited the Agricultural University and the Chinese Academy of Agricultural Sciences to scientifically manage and develop the local five-fingered peach resources.

Chu Jie retreated tactically again. Not only can we promote the specialty, but we can also develop it. Tell me, isn’t that awesome?

And the third issue of "Searching for Taste".

When Master Lin was sorting the vegetables collected from the backpack train in the kitchen, he picked out the particularly good Chinese cabbage.

I happened to have some chicken racks on hand, so I planned to make some broth to blanch the cabbage.

The broth is made from chicken racks, beef bones and pork bones, and is boiled for a whole day.

After finishing, it was still Master Xu who tasted the pork bones and beef bones and found that they did not match.

Then let’s continue, and the group embarked on a journey to find a good pig.

The audience followed the footsteps of the three chefs to the mountain city, saw the Rongchang pigs with black eyes, met Boss Lin, and heard about the thrilling battle to defend the Rongchang pigs.

Mr. Lin spent all his wealth to save the Rongchang pig, a rare pig, from the brink of extinction.

In this episode, Master Xu was at full steam, with twice-cooked pork, fried pork with salt, pork with mashed garlic, boiled pork slices, steamed pork with rice flour, sweet and salty braised pork, stir-fried pork kidney, and pork intestines and tofu pudding. Each of these classic Sichuan dishes almost drove the audience crazy.

Master Wang was not to be outdone. He had a heated argument with Master Xu and made the same dishes as above using his home-cooked methods, and even gave a dish of braised pork as a gift.

Pig.

Pigs are just as attractive as chickens.

This time in the mountain city again, foodies from Sichuan and Chongqing rushed to Boss Lin’s shop with their mouths wailing.

Boss Lin withstood the pressure and took it.

It made diners from all over the world enjoy the meal.

We have pigs, but we still need cows.

In the fourth episode of "Searching for Taste", everyone came to Baoji Guanshan Ranch.

This is an alpine grassland with an altitude of about 2200 meters. It is the largest and only natural grassland in the central and eastern inland areas of China.

This was the place where Qin Fuzi, the founder of the Qin State, raised horses for the King of Zhou.

The grasses and trees are connected, the sky and the earth are connected. Looking at the herds of cattle and sheep and listening to the ancient ancestors working hard to build the country, I feel fascinated.

This time it's a journey of history and modernity.

Master Lin finally gathered enough pork and beef bones, made a pot of broth, and made a simple dish of blanched cabbage in broth.

However, now that he had beef and pork, Master Lin wanted to make barbecued pork.

Barbecued pork needs honey.

In the fifth episode of "Searching for Taste", a group of people went to Dingxi, Gansu, to find the extremely rare Astragalus honey...
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Took two weekends.

Two issues a week, three issues a week.

The first season of "Searching for Taste" has been broadcast.

Master Lin left behind six of the most common yet classic Cantonese dishes: fried goose, boiled chicken, egg custard egg, traditional Chinese soup, cabbage blanched in broth, and barbecued pork with honey sauce.

The simpler it is, the harder it is.

Simple dishes are the most challenging.

And Master Lin is undoubtedly the best.

Master Xu and Master Wang have contributed many delicious dishes.

Whether it is Master Xu's pursuit of excellence and perfection, his methods suitable for restaurants and hotels, or Master Wang's skills in making up for the lack of materials and making do with what is available to the public, they have benefited many practitioners.

By the way, there are also some old friends of the chefs who are very envious of them. Look at them, they have so many top-quality ingredients to play with, what a good life they are leading.

All in all.

A food documentary with only five episodes makes this summer filled with the temptation of delicious food from the very beginning.

But this is just the beginning.

Qingyin Agriculture’s first fruit, the golden mulberry, is ripe...

(End of this chapter)