Season 1

E1. Between mountains and sea

Oct 28, 2018 · 50m

Using natural geography as a line to connect transnational food materials, such as steamed buns, steamed buns, hairy crabs, mitten crabs, morels, cold bamboo shoots, ham, stir-fried dumplings, bald butter bibimbap, milk bucket meat, large yellow croaker, horse meat and sausage, Sailfish, potato dumplings, etc., gourmet shots from China to France, then to Spain, from the inland to the coast, different environments at home and abroad give people different product resources, and local people use these resources to create various delicacies.

E2. Rooting

Nov 4, 2018 · 50m

The ingredients have "crossed the ocean" in the long history, and there are various delicacies due to the spread of species. Shaanxi and West Asia have very similar food buns, and the classic Macao delicacy "African Chicken" is such a "meeting" of multi-regional ingredients. The chicken is marinated with more than 10 kinds of ingredients for a whole day, and the sauce is made by gathering ingredients from the Mediterranean Sea to the Cape of Good Hope, the Indian Ocean to Southeast Asia, and finally blended into a unique cuisine of Macau.

E3. Red dust

Nov 11, 2018 · 50m

Looking at ingredients from the perspective of all human beings, human beings first learned to cook with fire, to the addition of water, and the birth of utensils. Every step has a major impact on human food today, and China's long history and culture are also related to "eating" Inseparable. When the ingredients become a regional symbol, a historical witness, or even the deepest emotion in people's hearts, every taste has a condiment called "person".

E4. Food is changing

Nov 18, 2018 · 50m

Chinese cuisine lies in the word 'change'. This word contains people’s cognition of nature and life, and it embodies aesthetics, and it also reflects the Chinese philosophy of "making friends through food". From another perspective, "dish" refers to the incomplete change of the shape of ingredients, and "dish" can be understood as "unrecognizable" ingredients, that is, the cooking process does not retain its shape, but only its flavor, and chefs are the ferrymen between "dishes" and "dishes".

E5. River and night rain

Nov 25, 2018 · 50m

Food is actually a mirror of the maker. To understand a dish is to understand the person behind the food. Hubei is rich in crayfish, and its unique resource advantages have also created great competition in the crayfish catering industry. Some shops that have established a firm foothold have always adhered to traditional practices and tastes; there are also young people who have newly joined the battlefield and are trying original flavors, choosing to use "change" to expand their territory. In this "red rivers and lakes", everyone has their own way of survival. "Persistence" is also "innovation", "going hand in hand" or "starting from scratch", maybe some audience who are confused can find the answer in it.

E6. Spice path

Dec 2, 2018 · 50m

Every collision of spices and ingredients is a wise strategy for Chinese people to respond to the environment, and it is also a new exploration of taste. For the brine made during the Chinese New Year in Raoping, Guangdong, the amount of each spice will be accurately weighed with a scale, and the ratio of addition is also particular. Every household has its own unique method. After the brine is made, add the processed goose and stew it, and it becomes the first dish of the Spring Festival, the stewed goose. The meat is caramel-colored and the skin is still shiny. Pepper farmers in Ya'an, Sichuan not only marinate beef with salt and pepper, but also burn pepper stalks to smoke the beef, adding another layer of aroma to it. The processed beef can be fried or grilled, and chili noodles and sesame seeds are added to bring a wonderful feeling of tingling and numbness to the mouth, and the fragrance and spiciness are transmitted from the tip of the tongue.

E7. Lamps and candles of a myriad families

Dec 9, 2018 · 50m

The taste of home does not refer to a certain kind of food, but a family reunion at a dining table. When the taste of "hometown" is promoted to the taste of "home", it is integrated with the blood of family love, which also makes the taste more lingering and profound. Grandma used all her skills to prepare the "Noodle Feast", from the flower corners of the noodles to the vivid sea mussels, bringing together the children and grandchildren who have not returned home for a long time; the Dong family did not hesitate to celebrate the birth of the newborn Open the altar and unseal it, take out the sour duck and sour fish that you have marinated for five years to entertain friends and relatives, and the "full glass of wine and one sip" on the dinner table is also essential. The common experience brought by food is implanted in the depths of people's emotions like a gene, and turns into the deepest memory and touch.

E8. Flavor journey

Dec 16, 2018 · 50m

In order to pursue "a more grand food world", the program team has traveled across six continents and more than 20 regions, set foot on the frigid Greenland to find shark meat, and also went to Morocco, which is hot and water-scarce, to find Taji pot. There are many adventures along the way. The shooting of Li pottery in "Rolling Red Dust" has experienced some twists and turns: according to tradition, men are not allowed to be present during the firing process of Li pottery. The three mothers-in-law made an exception for the program crew to record this precious scene of open-air pottery firing. As the final episode, the program team revealed the behind-the-scenes story of this "global journey of taste".