新先锋影院www.xf456.cc疯狂搜刮了整个资源网以狂风扫落叶之势，风吹闪电之速，火急火燎的迅速更新了综艺《舌尖上的中国第一季-纪录片丝袜宝》，根据可靠信息搜集整理综艺舌尖上的中国第一季-纪录片丝袜宝出自宝地大陆，初之登场时间为2012,俏片舌尖上的中国第一季-纪录片丝袜宝方力邀了李立宏等诸多6B的资深优质好演员加入而倾力助阵得到的一部好片片，这部好片片舌尖上的中国第一季-纪录片丝袜宝的语制式为：粤语，新先锋影院扒上扒下上下其手的扒来了舌尖上的中国第一季-纪录片丝袜宝速播云M速播云高清无格格儿720P and 1080P and 1280P等多种高清规格的免费在线播放好资源供各位观爷鉴赏，到观佬爷到来之际新先锋影院更新关于舌尖上的中国第一季-纪录片丝袜宝的状态为：7集全/已完结！如果观爷觉得本站深得观佬爷的亲睐，记往网址还要分享一下哦！
舌尖上的中国第一季-纪录片丝袜宝的剧情主要讲述了:Diversity introduction 　　"China on the Bite of the Tongue" is a key project of CCTV. A total of seven episodes focus on the Chinese people’s pursuit of food and life, and use specific character stories to connect the food ecology of all parts of China. The first episode: The gift of nature 　　As a gourmet, The wonderful taste of food is certainly interesting, but where does the food come from? There is no doubt that we get all the food from nature. Before we walk into the kitchen and walk to the table, let us return to nature and see the original gift she gave us. In this episode, representative individuals, families, and communities living in completely different geographic environments (such as oceans, grasslands, mountains, forests, basins, lakes) in China will be selected as the protagonists of the story, and due to the huge differences in the natural environment (such as drought) , Damp, hot, severe cold) brought completely different eating habits and lifestyles as the background of the story, showing how nature gives Chinese people food in different ways, and how we live in harmony with nature, so as to understand the generations Legend has it that in the traditional way of life, there are stories about obtaining food through various ways.　　 Episode 2: The story of staple food 　　 Staple food is the main food on the table and the main source of energy needed by people. From the natural grains that were used to satisfy hunger in ancient times to the rich and mouth-watering delicacies on people's tables today, a splendid and varied staple food world is presented to you. This episode focuses on depicting stories about staple foods from different regions, different nationalities, and different styles. It shows people's pursuit of the appearance and taste of staple foods, the wisdom of processing and processing staple foods, and the deep feelings of Chinese people for staple foods.　　 Episode 3: Inspiration for transformation 　　 fermented bean curd, tempeh, rice wine, and kimchi all have one thing in common, they all have a special, aromatic flavor. This taste is the result of the joint contributions of humans and microorganisms. And this technique is called"fermentation". The ancestors of the Chinese used some altars, pots, and keen intuition to create a new realm of food. To achieve the realm of transforming food into delicacy, obstacles must be overcome, conditions must be created, opportunities must be seized, and frustration must be experienced, so as to stimulate the greatest wisdom from"eating".　　The fourth episode: The taste of time 　　Pickled food, air-dried dry goods, soy sauce, freezing, etc. are the oldest food preservation methods in China. Today, the Chinese still love this kind of food. The foods involved in this episode mainly include bacon, ham, roasted, salted fish (salted fish), pickles, kimchi, pickled vegetables, and different food preservation methods such as salted, sugared, oiled, air-dried, air-dried, and frozen. Show all kinds of Chinese cuisine based on this and raw materials. Stored food has evolved from the convenience of preserving food in the early days to the continuous pursuit of food taste. The technology of preservation contains the wisdom of the Chinese people and presents the life of the Chinese people. At the same time,"preservation and fermentation" also contains the Chinese people Emotions and cultural images, such as the longing for hometown, the long-term emotions in the heart, etc.　　 Episode 5: The Secret of the Kitchen 　　Compared with the western traditional food culture of"food is fresh and fresh, food is divided and eaten", Chinese cuisine is more particular about color, fragrance, taste, shape and utensils. In the pursuit of this series of artistic conceptions, all Chinese chefs are like magic masters, and they can play the trick of"fire and water" to the point of perfection. This is a practice of 8000 years. We have also experienced three important leaps in cooking, steaming, and frying in this long process. Their common essence is nothing more than the regulation of the relationship between water and fire. So far, this is the only nation in the world who knows how to steam and stir dishes. This episode will mainly show the Chinese people's skills in the kitchen through stories about people with superb food skills.　　 Episode 6: Reconciliation of the Five Flavors 　　Chinese food has a"taste" that is the soul. Different raw materials, different condiments, different preparation methods, and different seasoning masters lead the food to a more delicious state. Savoury, sweet and salty, sweet and sour, hot and sour, spicy, spicy, bitter, fragrant...Each kind of delicacy has been carefully cooked by the Chinese to present a different taste and temperament. This episode explores the different seasonings needed by the Chinese to cook various flavors, demonstrates the rich seasoning production technology, and decrypts the Chinese superb seasoning techniques. 10 stories, involving the four basic cuisines of Sichuan, Shandong, Guangdong and Huaiyang, and representative regional cuisines such as Xinjiang and Yunnan. Through the display of rich and colorful culinary culture, it tells the real life of the current Chinese people and expresses their true feelings .　　 Seventh episode: Our Field 　　 As the last episode, this episode will lead the audience to complete a return-return to the earth from the dining table. Taking the food on the table as the starting point, I then cast my sights on the vast fields where various food materials are produced, explore the source of the food, how they are cultivated by humans in various ways, and highlight the ecological and environmentally friendly agricultural production methods. It is this way to provide the most important quality assurance for food-good and clean.　　 While presenting the diversity of Chinese cuisine, regional differences and agricultural diversity, this episode also tells the story of Chinese people adapting to and transforming nature for food.
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