Description
A Bite of China - 舌尖上的中国 / China en el Paladar / CCTV / DVD
UPC 9787799837642
Made in China
Region 0 PAL DVD
Product Details
- Format: 7-DVD Box Set
- Genre: Documentary
- Languages:
- Audio: Mandarin, English, Spanish, French, Portuguese
- Subtitles: Multilingual options
- Publisher: China International TV Corporation
概要 / Overview
《舌尖上的中国》是中央电视台第九频道制作的中国首部高清美食纪录片，通过精美的画面与动人的叙述展现中华饮食文化的博大精深。这部划时代的作品从 60多个地区，历时一年拍摄而成，深入展示中国饮食的区域多样性与文化内涵。
本片以一个个真实的故事为线索，讲述中华美食的自然馈赠、技艺传承与独特的味觉哲学，同时探讨中国人 生活智慧和价值观 的深层表达。不仅是一场视觉与味觉的盛宴，更是对中国文化的一次深刻认知。
A Bite of China is a groundbreaking HD documentary series by CCTV 9 that captures the depth of Chinese culinary traditions through stunning visuals and evocative storytelling. Filmed across 60 diverse locations over a year, it explores the regional diversity and cultural richness of Chinese food.
Through individual stories, the series delves into the origins of ingredients, innovative cooking techniques, and the unique philosophy of taste, offering insights into the wisdom and values of Chinese life. It’s not just a feast for the eyes and palate but also a profound journey into the heart of China’s culture.
A Bite of China (Chinese: 舌尖上的中国; pinyin: Shéjiān shàng de Zhōngguó; lit. 'China on the tongue tip') is a Chinese documentary television series on the history and traditions of food, dining, and cooking in China directed by Chen Xiaoqing (陈晓卿), narrated by Li Lihong (李立宏) with original music composed by Roc Chen (阿鲲). It first aired 14 May 2012 on China Central Television and quickly gained high ratings and widespread popularity. The seven-episode documentary series, which began filming in March 2011, introduces the history and story behind foods of various kinds in more than 60 locations in mainland China, Macau and Hong Kong. The documentary has also been actively encouraged as a means of introducing Chinese food culture to those unfamiliar with local cuisine. Various notable chefs such as Shen Hongfei and Chua Lam were consultants on the project.
分集列表 / Episode List
DVD 1: 自然的馈赠 / Nature’s Gift
- 探索自然资源与中国饮食文化的深厚关联。
- Discovering the natural resources forming the foundation of Chinese cuisine.
DVD 2: 主食的故事 / The Story of Staples
- 从米饭到面条，解读中国饮食的主角们。
- A deep dive into staples like rice and noodles that sustain China.
DVD 3: 转化的灵感 / Inspirations of Transformation
- 揭秘中华烹饪技艺的创意与艺术。
- Unveiling artistry and innovation in Chinese cooking techniques.
DVD 4: 时间的味道 / The Taste of Time
- 聚焦发酵与腌制技艺在中国饮食中的独特角色。
- Highlighting preservation and fermentation in shaping unique flavors.
DVD 5: 厨房的秘密 / Secrets of the Kitchen
- 进入中国传统与现代厨房的奇妙世界。
- Exploring the intimate world of Chinese kitchens.
DVD 6: 五味的调和 / The Harmony of Five Flavors
- 解析中华饮食哲学中的味觉平衡艺术。
- Examining the balance of flavors in Chinese culinary philosophy.
DVD 7: 我们的田野 / Our Fields
- 向坚守中国饮食传统的农民与匠人致敬。
- A tribute to the farmers and artisans preserving China’s legacy.
主要制作团队 / Key Credits
- 出品人/Executive Producers: 胡占凡, 罗明 / Hu Zhanfan, Luo Ming
- 总编导/Chief Director: 陈晓卿 / Chen Xiaoqing
- 撰稿/Screenwriters: 沈宏非, 朱乐贤 / Shen Hongfei, Zhu Lexian
- 摄影/Cinematography: 刘文, 张铭欢 / Liu Wen, Zhang Minghuan
- 解说/Narration: 李立宏 / Li Lihong
- 作曲/Music Composition: 肖鹤 / Xiao He
- 视觉特效/Visual Effects: 北京中视北方影像技术有限公司
- 美术设计/Art and Design: 许钦松, 林韦
Season 1
| Episode | Title | Dish (Chinese) | Dish (English) | Location |
|---|---|---|---|---|
| 1 | The Gift from Nature | 烤松茸 | Grilled Matsutake | Xamgyi'nyilha County, Yunnan |
| 1 | The Gift from Nature | 油焖冬笋 | Stewed bamboo shoots | Suichang County, Zhejiang |
| 1 | The Gift from Nature | 黄豆酸笋小黄鱼 | Deep-fried little yellow croakers fried with soybean and pickled bamboo shoots | Liuzhou, Guangxi |
| 1 | The Gift from Nature | 螺蛳粉 | Rice noodle in snail soup (Luosifen) | Guangxi |
| 1 | The Gift from Nature | 腌笃鲜 | Yan Du Xian | Suichang County, Zhejiang |
| 1 | The Gift from Nature | 莴笋炒火腿 | Nuodeng ham with Celtuce | Dali, Yunnan |
| 1 | The Gift from Nature | 火腿炒饭 | Nuodeng ham fried rice | Dali, Yunnan |
| 1 | The Gift from Nature | 炸藕夹 | Deep-fried lotus root sandwich | Jiayu County, Hubei |
| 1 | The Gift from Nature | 莲藕炖排骨 | Stewed spareribs with lotus root | Jiayu County, Hubei |
| 1 | The Gift from Nature | 酸辣藕丁 | Hot and sour diced lotus root | Jiayu County, Hubei |
| 1 | The Gift from Nature | 鱼头泡饼 | Fish head soup with Chinese style flatbread | Chagan Lake, Jilin |
| 1 | The Gift from Nature | 垮炖杂鱼 | Stewed mixed fish in thick soy sauce of Northeast Chinese style | Chagan Lake, Jilin |
| 1 | The Gift from Nature | 水煮红螺 | Sanya, Hainan | |
| 1 | The Gift from Nature | 香煎马鲛鱼 | Fried scomberomorus | Sanya, Hainan |
| 1 | The Gift from Nature | 蒜烧池子鱼 | Sanya, Hainan | |
| 1 | The Gift from Nature | 酸菜炮弹鱼 | Boiled bullet mackerel with pickled cabbage | Sanya, Hainan |
| 2 | The Story of Staple Food | 花馍 | Dingcun, Xiangfen, Shanxi | |
| 2 | The Story of Staple Food | 黄馍馍 | Steamed broom corn millet bun | Suide County, Shaanxi |
| 2 | The Story of Staple Food | 馕 | Naan | Kuche, Xinjiang |
| 2 | The Story of Staple Food | 黎平汤粉 | Liping Rice Noodle Soup | Liping, Guizhou |
| 2 | The Story of Staple Food | 干炒牛河 | Beef chow fun | Guangzhou |
| 2 | The Story of Staple Food | 肉夹馍 | Roujiamo | Xi'an |
| 2 | The Story of Staple Food | 泡馍 | Paomo | Xi'an |
| 2 | The Story of Staple Food | 兰州牛肉面 | Lanzhou beef lamian | Lanzhou |
| 2 | The Story of Staple Food | 竹升面 | Jook-sing noodles | Guangzhou |
| 2 | The Story of Staple Food | 长寿面 | Longevity Noodles | Dingcun, Xiangfen, Shanxi |
| 2 | The Story of Staple Food | 岐山臊子面 | Qishan noodles with minced pork | Qishan, Shaanxi |
| 2 | The Story of Staple Food | 嘉兴肉粽子 | Jiaxing meat sticky rice dumpling (meat Zongzi) | Jiaxing, Zhejiang |
| 2 | The Story of Staple Food | 宁波年糕 | Ningbo rice cake (Ningbo Niangao) | Ningbo, Zhejiang |
| 2 | The Story of Staple Food | 梭子蟹炒年糕 | Niangao (rice cake) stir-fried with crabs | Ningbo, Zhejiang |
| 2 | The Story of Staple Food | 焖面 | Braised noodles | Beijing |
| 2 | The Story of Staple Food | 饺子 | Jiaozi | Beijing |
| 3 | Inspiration for Transformation | 豆腐 | Tofu | Jianshui, Yunnan/Shiping, Yunnan/Shou County, Anhui |
| 3 | Inspiration for Transformation | 奶豆腐/奶茶 | Quark and milk tea | Xilingol League, Inner Mongolia |
| 3 | Inspiration for Transformation | 黄酒/酱油 | Shaoxing wine and soy sauce | Shaoxing |
| 4 | The Flavour of Time | 泡菜 | Pao cai | Yanbian Prefecture, Jilin |
| 4 | The Flavour of Time | 腊肠 （和興腊味） | Chinese sausage (Wo Hing Preserved Meats) | Hong Kong |
| 4 | The Flavour of Time | 腌鱼, 腊肉 | Cured Fish, Preserved Pork | Xiangxi Prefecture, Hunan |
| 4 | The Flavour of Time | 金华火腿 | Jinhua ham | Jinhua, Zhejiang |
| 4 | The Flavour of Time | 虾酱 | Shrimp paste | Hong Kong |
| 5 | The Secret of Kitchen | 汽锅鸡 | Qiguo ji (Yunnan steamed chicken soup) | Kunming |
| 5 | The Secret of Kitchen | 包子 | Baozi | Yangzhou |
| 5 | The Secret of Kitchen | 葱烧海参 | Braised sea cucumber | Shandong |
| 5 | The Secret of Kitchen | 西湖醋鱼 | West Lake fish in vinegar gravy | Hangzhou |
| 6 | The Equillibrium of Tastes | 糖葱薄饼 | Spring onion flatbread | Shantou |
| 6 | The Equillibrium of Tastes | 熏鸭 | Smoked duck | Xiashan |
| 6 | The Equillibrium of Tastes | 酱排骨 | Cured spare ribs | Wuxi |
| 6 | The Equillibrium of Tastes | 陈皮鸭 | Chenpi duck | Macau |
| 6 | The Equillibrium of Tastes | 盐焗鸡 | Baked chicken in salt | Guangdong |
| 6 | The Equillibrium of Tastes | 糖醋排骨 | Sweet and sour pork ribs | Zhenjiang |
| 6 | The Equillibrium of Tastes | 鱼香肉丝 | Yuxiangrousi (Yuxiang shredded pork, Pork with garlic sauce) | Sichuan |
| 6 | The Equillibrium of Tastes | 豆瓣酱 | Doubanjiang | Sichuan |
| 6 | The Equillibrium of Tastes | 麻婆豆腐 | Mapo doufu | Sichuan |
| 6 | The Equillibrium of Tastes | 藤椒鱼 | Green Pepper Rattan fish | Sichuan |
| 6 | The Equillibrium of Tastes | 麻辣火锅 | Spicy hot pot | Chongqing |
| 6 | The Equillibrium of Tastes | 紫菜蛋汤 | Seaweed egg drop soup | Shantou |
| 6 | The Equillibrium of Tastes | 鱼丸紫菜煲 | Seaweed fish ball pot | Shantou |
| 6 | The Equillibrium of Tastes | 清蒸鱼 | Steamed fish | Guangzhou |
| 6 | The Equillibrium of Tastes | 白切鸡 | Steamed chicken | Guangzhou |
| 7 | Our Fields | 酸汤鱼 | Fish in sour soup | Zhangzidao, Liaoning |
| 7 | Our Fields | 赛螃蟹 | Saipangxie (Tasty-as-crab) | |
| 7 | Our Fields | 蟹黄汤包 | Crab-roe tang bao | Jingjiang, Jiangsu |
| 7 | Our Fields | 蟹黄汪豆腐 | Tofu with crab yolk | Xinghua, Jiangsu |
| 7 | Our Fields | 芋头红烧肉 | Red braised pork belly with taro | Xinghua, Jiangsu |
| 7 | Our Fields | 青稞酒 | Chhaang | Tibet |
| 7 | Our Fields | 油炸倭瓜花 | Fried pumpkin flowers | Beijing |
| 7 | Our Fields | 角瓜饺子 | Zucchini Jiaozi | Beijing |
