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China has a large population
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and the richest and most varied
natural landscapes
硅胶餐具3
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in the world.
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Plateaus,
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forests,
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lakes,
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coastlines,
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These various geographical features
and climate conditions
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have helped to form
and preserve widely different species.
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育婴No other country has so many
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potential food sources as China.
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By collecting,
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fetching,
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digging,
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hunting and fishing,
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people have acquired abundant gifts
from nature.
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Traveling through the four seasons,
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we'll discover a story
about nature and the people
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behind delicious foods.
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A Gift of Nature
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Shangri-la, Yunnan
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In the ancient forest nestled
by snowy mountains
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the air is wet and cool in the rainy season.
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(Shangri-la, Yunnan)
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It's not easy
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to catch up with Danzhen Zhuoma
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in the forest of pines and oaks.
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Zhuoma and her mother are looking
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for an elf-like food.
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Zhuoma has found matsutake
under the pine needles.
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It is a precious and edible fungus,
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only surviving in certain high-altitude
mountain areas
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that are free of pollution.
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We can usually only find
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one matsutake per kilometer.
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Danzhen Zhuoma
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It's canopy has already opened.
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It's not a good one.
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Matsutake yields were once high,
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but the price was low.
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Its production has fallen this year,
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while the price has surged.
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Matsutake is expensive.
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At restaurants in the big cities,
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a dish of
roast matsutake costs 1,600 yuan.
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Matsutake has an intense scent.
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After being lightly roasted,
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its spicy, mineral-like fragrance floats out.
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People who live far from nature
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regard the matsutake as some kind of treasure.
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Jidi Village sits in the center
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of the matsutake production area in Shangri-la.
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It's already empty
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before
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Villagers who are able to climb mountains
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are out searching for the amazing mushroom.
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If we are late,
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the others won't leave us a chance.
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We won't find any matsutake,
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because the others will have
had picked them all.
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Zhuoma and her mother will hike
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to the ancient forest 20 kilometers away.
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Even to the villagers familiar with the forest,
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to find matsutake is completely by luck.
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High grade matsutake hides deep in the earth.
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The mother is looking for a pit
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she concealed two days ago.
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Under the earth,
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a new matsutake is growing.
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But it's small due to a lack of rain.
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Mother cares more about looking for matsutake
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than her own health.
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I'm a little worried that
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one day she might faint while in the mountain.
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She is getting old.
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Yak butter fried matsutake
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is common in the matsutake production area.
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Melt yak butter in a black clay pan,
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then add the slices of matsutake.
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The slices are dried rapidly in hot oil,
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and the fragrance is released.
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Such luxurious food materials
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need only to be cooked simply.
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Tibetans didn't like matsutake before,
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because of its strange taste.
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Matsutake used to be very cheap,
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but recent years,
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its price has shot up.
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To earn 10,000 yuan in one summer,
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herdsmen have to work hard in the rainy season.
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Matsutake prices are strictly based on grades.
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The Matsutake products are divided
into 48 grades
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before being sold.
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This one can be rated as Grade 1.
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It's quite good and big.
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Matsutake can keep fresh for 3 days at most,
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so merchants process it as delicately
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and as quickly as possible.
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A matsutake like this
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can be originally purchased for 80 yuan.
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And 6 hours later,
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it will appear at a super market in Tokyo
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priced at 700 yuan.
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Zhuoma is waiting with the crowds.
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She is anxious
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because her matsutake isn't so good.
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Others reaped much more matsutake than I did,
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so I'm quite uneasy and anxious.
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Over the past day, Zhuoma and her mother walked
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for 11 hours in the mountain,
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but earned very little.
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After the rainy season,
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all the matsutake will be gone.
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The family looks forward
to a lucky day tomorrow.
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There are only two seasons in Yunnan,
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rainy season and dry season.
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Every year starting from November,
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dry and warm winds rise on the land,
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blowing hard for the next six months.
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Not until the end of May,
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will rain fall upon Shangri-la
in Diqing Prefecture.
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Mushrooms in the ancient forest
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begin to shoot up after the heavy rain.
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But only matsutake
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is of interest to Zhuoma and her mother.
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Heavy rain is a gift from nature.
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Everyone works hard,
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but
fortune brings Zhuoma a better harvest.
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After digging up the matsutake,
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Zhuoma conceals the pit
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with pine needles.
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Only in this way
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can the hypha be preserved.
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To ensure sustainable yields,
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Tibetans follow the law of the forest.
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Matsutake is unique in flavor.
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It became a popular delicacy just 30 years ago.
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On the menu of traditional Chinese cuisine,
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there is another dainty food
growing in mountains.
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The cubes of fresh winter bamboo shoots,
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after being cooked in deep fat
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with various spices,
will be a widely popular dish
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in Jiangsu and Zhejiang Provinces.
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In China,
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many people rely on bamboo forests.
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They are also bamboo shoot experts.
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Mao Bamboo needs to be planted
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away from mulberries and pines,
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otherwise they won't grow well
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or produce bamboo shoots.
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Bao is a Zhejiang native.
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The biggest-ever bamboo shoot in Suichang
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was harvested in his bamboo forest.
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The winter bamboo shoot hides in the earth,
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and is hard to find on the surface.
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But Bao can easily locate the bamboo shoot
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by only observing the color of bamboo leaves.
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Under the lifeless earth,
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a bamboo shoot is silently growing.
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The winter bamboo shoot is
seasonal and hard to preserve.
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After being peeled,
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it leaves little left to be cooked.
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Chinese chefs love it
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because it is single-grained,
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able to easily absorb the flavor
of added garnishes.
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In particular, it can help attain
a flavor balance
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when being cooked with greasy fatty meat.
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Bao always looks for 4-y
ear-old bamboo plants
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before locating bamboo shoots.
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Digging along the subterranean stem
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and picking the shoots gently are necessary
to prevent the roots from being harmed.
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Covered with earth,
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the harvested shoots can be preserved
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for over two weeks in a natural way.
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1,500 kilometers southwest
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of eastern Zhejiang,
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a lush summer falls on a bamboo forest
in Liuzhou.
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(Liuzhou, Guangxi)
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Guangxi native Ye Yaliang
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manages a bamboo forest that produces
large, sweet bamboo shoots.
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The most tender bamboo shoots
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can be harvested between
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mid-June and mid-September.
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Bamboo shoots will solidify shortly
after breaking through the soil.
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They turn old and bitter if not dug up in time.
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Ye's forest yields the rhizome shoot
that grows in summer.
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It's not as tender as the winter bamboo shoot,
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but it is the main ingredient
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for making Liuzhou Sour Bamboo Shoot.
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Sour Bamboo Shoot is made under the guidance
of an ancestral recipe.
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I'm the eldest grandson,
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so I've inherited the cooking skill.
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Braised yellow croaker
with soybean and sour bamboo shoot
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has an authentic Guangxi flavor.
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Deep-fry tiny yellow croakers first,
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then cook them with soybeans
and the sour bamboo shoots in oil.
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The dish is a great appetizer.
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The sour bamboo shoot is also an ingredient
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for cooking Snail Rice-flour Noodles,
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a local snack in Liuzhou.
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Ye's sweet bamboo shoots
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have reached a respiration peak
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two hours after being reaped.
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Four hours later,
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they will begin to soften and rot.
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Ye and his family work faster.
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