Skewer, flavors of China
Skewer, flavors of China
Skewer, flavors of China
“Skewer, flavors of China” brings a unique perspective to documenting the delicious Chinese street barbecue. The show’s creators traveled China north to south to shed light on how different parts of the country prefer to do their grilling, revealing stories of city life, human emotion, and everyday gourmet experience. More
Ends
Sep 14 2023
Lang
Mandarin
Subtitle
Chi
Duration
30 Minutes
Episodes
6
Classification
PG
Available on
Now Player & TV
  • Skewer, flavors of China E6 -江湖
    EP6
    江湖

    「江湖」一詞古時常用來對應廟堂,現在大多指代灑脫肆意的所在。燒烤恰好有這種江湖屬性,貌似難登大雅之堂,卻特別適合一個人或一群人、認識或不認識,隨意圍坐一圈。燒烤沒有高低之分,它自成一統,又包羅萬象,幾乎每個燒烤攤都可以是一個江湖。

    Ends Sep 14 2023
  • Skewer, flavors of China E5 -匠心
    EP5
    匠心

    燒烤是面對食客的烹飪方式,所有的細節都一覽無餘,只有真正的匠人才能經得起這份注視。本集,我們從位於廣州城中村的燒烤攤開始。陳劍輝雖然從五星級酒店轉戰到城中村路邊大牌檔,但對食材和烹飪方法的要求並沒有改變,為了保持品質,寧可「慢待」客人。

    Ends Sep 14 2023
  • Skewer, flavors of China E4 -光陰
    EP4
    光陰

    燒烤是一個和時間相關的技藝。這種相關體現在食材的採摘和孕育、烤製前的醃製與調配,更表現為食物在爐火上烘烤的時間。每一個步驟的火候把握都會直接影響最終食物的品質。

    Ends Sep 14 2023
  • Skewer, flavors of China E3 -傳承
    EP3
    傳承

    人類的歷史總是從過去走到現在,再走向將來,燒烤界的傳承也比比皆是。說到底,留下的只有兩個字——味道。燒烤已有170萬年歷史,能夠流傳至今並發揚光大,依靠的就是傳承強大的生命力。從技法到食材,從食客口味到人生哲理,從父子相傳到親友相接...

    Ends Sep 14 2023
  • Skewer, flavors of China E2 -食材
    EP2
    食材

    隨著燒烤普及,越來越多食材被引進。有些廚師求新求精,更有一些跳脫傳統之外,尋找新食材。本集從岳陽的烤牛筋說起。新疆的香料是三毛燒烤保持美味的秘訣。川渝地區的人向來追新求異,烤腦花是其中一絕,同樣位於川渝地區的宜賓燒烤,注重的卻是配料豐富。

    Ends Sep 14 2023
  • Skewer, flavors of China E1 -門派
    EP1
    門派

    新疆和田派窯製食材,造就獨有口感。湛江廣東人對海鮮的追求彷彿與生俱來,認為燒烤等於海鮮。全國香料主產區雲南則講究「料具五味,入肉三分。」重慶燒烤的尊嚴是烤魚,無辣不歡。東北錦州燒烤無招勝有招,只在乎燒烤攤旁邊的人,每一個燒烤攤都是門派!

    Ends Sep 14 2023
 

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