《老广的味道》第九季 第6集 酸甜好野｜1080P 万物皆可酸，老广的美食江湖拓展出了一片色香味甜的新地图！

《老广的味道》第九季 第6集 酸甜好野｜1080P 万物皆可酸，老广的美食江湖拓展出了一片色香味甜的新地图！

In this Shaoguan non-heritage Chinese New Year Competition What is the mysterious sourness "It requires sourness but not vinegar." The people of Guangxi have a straightforward love for the sour and sweet, transforming various fruits in the process."I explained it like this, but he couldn’t replicate it." How can we extract sourness and sweetness from the flavors of nature? "This wild honey Has a particularly good fragrant aroma." The combination of sourness and sweetness embodies the tenderness and romance of the Cantonese food. A bite of Guangdong–The flavors of sourness and sweetness Sweetness is the first taste that humans experience after birth. The love for sweetness is an innate human instinct. Meanwhile, sourness, born from the history of agriculture through the process of fermentation and pickling, represents the longest-standing affection Chinese people have towards food. When sourness and sweetness go together It’s a perfect contrast and fusion distinct from its usual vigor, adding a layer of gentleness and warmth to the Cantonese food. Everything can be sour This is the Guangxi people’s obsessive preference for sour flavors The morning of the Guangxi people starts with a bowl of rive noodles sliced into strips, mixed with fried meatballs and beef slices, and flavored with marinated cucumber to enhance the aroma. However, the indispensable ingredient is a spoonful of vinegar. The soul of sour noodles lies in this vinegar, a tradition established long ago by our ancestors. The Nanning night market is hustle and bustle a single street blending cultures from across the country. Yet, the most crowded stalls are those serving vegetarian dishes. Vibrant fruit and vegetable stands seem to leap out from the smoky barbecue haze, as groups gather around bags of colorfully seasoned produce, indulging to their heart’s content, enchanted thoroughly enjoying the experience. Cilantro, Salt, and Pepper, Secret Pretzel, Brown Sugar Sauce thoroughly mixed before being poured into a plastic bag. This is the Guangxi people’s appetizing and refreshing elixir. A large bag costs just a few dozen yuan sparing your wallet and your waistline alike. Occupying the prime position in the plastic bag are mango blossoms. Green mangoes are sliced and sprinkled with the secret spicy salt mix creating a sour, spicy, and crunchy taste. One bite feels like a wake-up call, instantly revitalizing. “Pepper spray or paprika?”Paprika. According to the local Guangxi dialect, this delicacy is officially named "Suan Ye," a term that doesn’t require translation for immediate understanding.“Thanks for coming” This "Suan Ye" restaurant has been open for 30 years next to Nanning No.1 Middle School. It is run by the owner, Sister Ling, and her assistant, Brother Du. From mobile stalls to three stores. Ling and Du have lost their youth. but they have become a fond memory for generations of graduates. “Starting the business with the severance pay received upon being laid off, For thirty years, students from No. 1 Middle School, batch after batch, have graduated. Dozens of cohorts, some married far away, to Shanghai or Beijing, but they make sure to return for the Spring Festival. They’re not accustomed to the food elsewhere, so they come to my place to eat. Three people spent a thousand yuan.” "Suan Ye” must be made with seasonal fruits. It is the national snack of Nanning, using not fully ripe fruits and vegetables as ingredients. Fresh fruits are sweet and sour,pleasing to the palate, and are sold freshly cut. Vegetables are marinated in sour water for 24 hours. and then eaten directly with a secret dipping sauce. A thousand Nanning people have a thousand kind of dipping sauces. and individuality is what makes “Suan Ye” proud to stand out against industrialized snacks. “Traditional ingredients Cabbage, lotus root, radish and papaya. But now but now more and more ingredients Semen Canavalia, beans are added. Ling, add some pineapple Cucumber Sold out and no plums left either Okay.” Ling’s “Suan Ye”. has its own unique personality and loyal fans. There’s already a queue before the shop even opens, and she sells until 2 in the morning with customers still coming. The secret is three words. Fresh, sour, and refreshing. “I learned it in Foshan, , but not completely. When I came back, and did it my way I made it myself. Traditional, sweet and sour It’s more suitable for the public” Spring and summer is the season for Suan Ye Usually fresh fruits are cut into pieces and sold directly but the preparation of plums requires skill Ling Jie chooses Yunnan’s Pearl Plums, large and crisp with no sour taste. sugar, yellow skin sauce, sour plum sauce, chili Mixed with salt to remove the astringency, then sugar, yellow skin sauce, sour plum sauce, chili sauce, and chili powder are added in proportion and mixed well before selling. Ling’s sour water seems simple. Add sugar, salt and vinegar to the clean water, and mix them well. But the greatest truths are the simplest. and she has her own confidence in it." “It’s all homemade. The chili sauce is all homemade A lot of people can’t make it. I tell them how to make it. They can’t make it either.” Cut the papaya into thin slices. Add salt and mix well. and left to sit for 30 minutes until the water is drawn out and the texture softens yet remains crisp. Wash off the salt Soak in souric water for 4 hours for the best flavor The secret to the good taste of Suan ye lies in the acidity produced through fermentation, stimulating the appetite and making one’s mouth water uncontrollably. But Ling. isn’t one to dwell on the complex biochemistry behind it. Her favorite place to be is Guangxi’s largest produce hub. Picking through the comprehensive wholesale market, she can find the most seasonal fruits and vegetables from all over the country. “Buy some papayas. Get some plums. Get some radishes. What’s good? Take a look at mango It came in last night. I need 16 pieces. Pack them up. I’ll have a tricycle come by later.” Sister Ling operates on a single belief to become a legend in the streets: you have to control the quality of your ingredients. Every source of produce in her shop has been meticulously chosen after countless selections. People say you don’t need to travel abroad, in Sister Ling’s shop, you can experience the entirety of Southeast Asia. "Mangos, from Vietnam, and Thailand too. Starfruit and and guava from Fujian are delicious. These pineapples are from Taiwan." She’s been going to the market every day for 30 years. Ling has become a veteran Suan ye is not a big dish, and is not a big business either It’s just a family’s livelihood Inside that simple plastic bag. In that water. The moment the sourness comes out. The sweetness will come out This is the life of Nanning people, fresh, unadorned, and real. In the regions of Guangdong and Guangxi, to prepare sour dishes, there are countless ways each with its own unique secret recipe. These recipes thrive in the humid and hot climate, closely guarded and passed down through generations. Shaoguan, Guangdong, 700 kilometers away from Nanning. has elevated the sour dish to a culinary highlight with its signature dish, Goose in Vinegar Bowl. Those who have tasted it describe it in two words: unforgettable cuisine. This dish uses pickled Allium chinense as its primary souring agent. Originating from Shaoguan Xinfeng, this dish boasts a 400-year history and has been recognized as an intangible cultural heritage. Nowadays, this once revered dish has become the signature dish that ordinary people can enjoy at any time Taste this local specialty Sweet and sour Very refreshing It’s delicious. Zhu Qiangming, since he was young has been involved in making Goose in Vinegar Bowl under his father’s guidance. He’s the fifth generation. Adhering strictly to tradition is the key to creating an authentic Goose in Vinegar Bowl. The goose used must be a local breed raised for 130 days, weighing about 9 pounds, At this time, the goose has just lost its downy feathers. The meat is soft and tender with elasticity Put the whole goose into the stove Steam it over a wood fire for 40 minutes without being cut into pieces, to avoid drying out the meat. The most critical step in making Goose in Vinegar Bowl is preparing the goose blood sauce. Use the juices from the steamed goose as a base, yellow rock sugar, pickled Allium chinense water, pickled Allium chinense, salt, and sugar are added， and then simmered over charcoal fire. "Primarily sour, primarily sour, slightly sweet, and a touch of saltiness." While the sauce simmers, fresh goose blood is mixed with pickled Allium chinense water in a specific ratio and then stirred into the sauce to prevent the blood from clotting. When the sauce sticks to the chopsticks, it’s ready to be mixed with the goose that has been steamed to 80% doneness. You must eat it while it’s hot, and preferably on a charcoal stove The rich and aromatic sour-sweet scent is so enticing it can fill a street as soon as the lid is lifted. The depth of the sour-sweet flavor of the goose blood sauce enhances the goose meat, making it even more succulent and smooth. The blood sauce is the soul of the Goose in Vinegar Bowl. the ultimate taste of which is derived from the sourness. The local Allium chinense is pickled using only table salt and rice water, The sourity is higher than lemon juice, providing a sharp and stimulating flavor “Boss, the delivery is here. Taste it. Taste the flavor. It’s not bad. It’s not sour enough. add a little rice water, Thicker rice water. Don’t add vinegar. No, I’ve never added vinegar. I can make it really sour” Shuiwan Huang lives 30 kilometers away in the town of Yaotian. Allium chinense is all she lives for. Today, 200 catty of Allium chinense will be harvested. Shuiwan Huang called his daughters and neighbors to help. This is the last batch of Allium chinense this year. “This year is not as big as last year’s. Like this are ready. When the seedlings are yellow, they can be harvested. If you do not harvest. It will grow out of young seedlings Wow, that’s a lot. That’s a high yield this year Look how many there are? I’ll count them. There are 15 plants, 30 of them.” The Allium chinense must be processed on the same day as the seedlings. Pull the Allium chinense to the river and wash it. Remove the sludge. then dried and brought back home . for further processing Pick out the big full Allium chinense Peel off the old skin Trim the head and tail.“How to do that? It’s all like this, just to cut clean.” Add salt to reduce their spiciness and then pickled for three days before being placed in a vat Allium chinense cured 3 days ago. Today it’s ready to go into the vat. Shuiwan Huang and his daughter are making sour water."To burn it with a charcoal fire, not with gas." There’s only one ingredient in sour water is locally grown rice. Stir-fry it slowly over a wood fire. Stir-frying to bring out the flavor It’s a test of patience “Stir-fry it until it turns yellow. Don’t need to use so much heat. Have to be quick. Stir it over and over again. Is it all right like this?No, not yet.Isn’t this rice yellow enough?Not enough. ” Boil water over high heat. Put the fried rice in and simmer. the rice water is filtered out, cooled, and set aside. The Allium chinense is then placed in vats, covered with the rice water, and sealed. with rice water Let it rest for 4 months. Over the next four months, The rice water begins to ferment slowly The spicy flavor of Allium chinense decreases, and Sourness increases After 120 days, the crystal clear pickled Allium chinense is ready to eat. With this year’s bountiful Allium chinense harvest, Shuiwan Huang is going to make a feast for everyone at night. “Is that selling well? During the New Year. It sells better. Because during the New Year, it’s used to make sweet and sour chicken." The preparation of Goose in Vinegar Bowl is indeed complex, but Huang Shuiwan has her own simpler methods for cooking with sourness. For instance, goose meat is stir-fried at high temperatures to render out the fat, and just before serving, an appropriate amount of pickled Allium chinense is added to create a deliciously sweet and sour goose. Sourness is also the secret weapon in traditional Guangdong cuisine for making offal dishes more palatable. Stir fry the green peppers in hot oil. Pour in the pickled Allium chinense and stir-fry Remove from the pan and set aside while pig intestines are fried separately with oyster sauce for seasoning before being combined with the green peppers and pickled Allium chinense and served. The sourness gives the pig offal a fresh taste, In the Hakka kitchen’s philosophy sourness is a symbol of go with rice; bountiful harvest a marker of home warmth. “Time for Dinner” From a chemical standpoint, Sourness comes from the stimulation of hydrogen ions For Shuiwan Huang. This is her livelihood. The sourness born from local produce that shapes the lives and nostalgia of the people in Xinfeng. Yangshuo Famous for its karst landscapes with many different forms Among the strangely shaped maple forests Hides a delicious flavor Honey is a precious source of sweetness Once rare it served merely as a luxury in life. Pursuing sweetness comes with hardship, as beekeeping, a tradition etched into one’s genetics, is essential for beekeepers like Zhu Ziqiang. “It’s flying that way. Look at that. Next to that rock. It’s very high up there. Yes, it is.” Tracking wild bees. It’s all about eyes and ears. There are no markers. The bee’s flight path is the only point of reference. "There are bees flying here, a lot of them. You guys go up first." Ziqiang Zhu tracked the bees and lost the target several times. After nearly 3 hours of climbing cliffs and steep slopes, he finally found the wild beehive. “There is a nest. It’s quite big. The sound of bees is so loud.” Honey tastes good and bees are hard to mess with. Faced with the demolition of their house, wild bees start to retaliate “Oops. The bee stung me in the eye. This bee is so aggressive. Take half, leave half. leaving the rest ensures the bees can survive the winter. To secure a stable and continuous supply of honey, Zhu Ziqiang must find a balance between humans and nature. "The outcome is pretty good. Leave some; honey obtained by oneself tastes sweeter." Zhu Ziqiang then started working on the wild beehive by hand. “Okay, it’s ready. Leave it like this. Let then build their own nest. We’ll leave it alone. So, the quality of this honey is the same as that produced by wild bees." The whole process is non-interventionist, adopting a free-range breeding approach. The wild bees soon settle in the caves. Resisting the urge to harvest honey to make money. Zhu patiently waits, only opening the box to check after a year. “It’s a little heavy, so take it slow. These are wild bees, we can’t be rushed. Wow. This box of bees has been here for over a year. The reproduction is decent, quite a big box, probably around fifteen pounds." Natural honey. has a gilded color. is so thick it sparkles. The beehive contains a small amount of pollen, making it fragrant, sweet, and uniquely flavored. The taste and flavor are very similar to wild honey. Ziqiang Zhu learned beekeeping from his father when he was young. chasing flowers and brewing honey. September-October each year he favors a type of long, white flower as his primary honey source. Bauhinia championii is a type of medicinal herb, produces flowers that yield a large amount of nectar. The honey brewed from it is sweet with a hint of bitterness. Bees consider the hive as their center, with a foraging range of about 3 kilometers. To quench their thirst and dilute the thick honey for consumption, they also need to collect water. So A pollution-free environment, abundant nectar, and plenty of water. are indispensable. This year, Bauhinia championiis are in full bloom. It should be a good year The popularity of the wild honey and the honey of Bauhinia championii presented Zhu Ziqiang with a business opportunity. He took out a loan of more than 2 million yuan He invested all his savings to expand the bee farm to more than 140 acres. However This move was strongly opposed by his father. “It’s a big investment and a big burden and the benefits are not immediately visible. That’s why When we took out the loan of several million dollars. I put both of our houses in the credit union. Now, I support him with technology. Understanding his father’s concerns, Zhu Ziqiang knew he had to work harder to reassure his family. In order to improve the honey’s bouquet. Ziqiang Zhu locked up the queen bee to prevent her from laying eggs. The male bees can concentrate on collecting honey They don’t need to collect water to feed the larvae thus reducing the water content in the hive and producing honey with higher concentration and quality. Today, Zhu Ziqiang plans to harvest honey from a 2-year-old hive skin, a moment he has long anticipated. “It’s heavy. It’s full. Yes, it’s okay” It’s a great honey harvest. Dinner must be special, with homemade honey as an essential golden side dish. Stewed pork with taro is a Cantonese classic Add peppercorns and star anise to the water to enhance the flavor and remove the fishy smell. The whole piece of pork belly is boiled and then retrieved. Now, let’s skin it. Put some honey on it, to soften the skin. Honey is Ziqiang Zhu ‘s handy sweetener. The pork belly, smeared with honey, is deep-fried until the skin puffs up and turns an attractive golden brown. After slicing “One piece of taro, one piece of meat” topped with salt, dark soy sauce and fermented bean curd sauce and with a sweet and salty sauce mixed with honey Only then does it achieve the authentic flavor of Guizhou cuisine. Steam for 40 minutes Turn upside down and serve The pork belly is soft and savory Fatty but not greasy The taro is soft and breaks easily, absorbing the meat juice and honey, creating a smooth, delightful taste that makes life seem beautiful. Honey roasted goose is a big dish Zhu Ziqiang came up with while wandering in the mountains. A goose, about 5 pounds, is massaged with salt, green onion segments, ginger slices, and white wine to ensure even seasoning. Add some soy sauce at the end to make it more flavorful The color is also better Now it can be placed on the rack. Half an hour. After marinating, the whole goose is spread out and tied to the roasting rack with wire, fixed in place, and roasted over charcoal fire. The flames reduce the moisture in the goose meat, causing the skin to contract. It’s necessary to apply cooking oil in time to prevent charring. It needs to be roasted. Roasting for 3 hours is ideal, slowly at a low temperature. Roast the goose until it’s 70% cooked Zhu Ziqiang’s secret ingredient, honey of Bauhinia championii, is brushed on. The honey slows down the spillage of fat and moisture. giving it a golden-red shiny skin However, and a sweet caramel flavor. it’s crucial to use restraint to avoid overpowering the natural flavor of the goose. The skin is crispy and chewy, and the meat is juicy and tender. The roasted honey emits a fresh, field-like fragrance, marking a feast for beekeepers. “Dinner is ready. I want that wing on top. Okay, okay. You want the wings or this one? Wings Come on, let’s eat. Get your grandma and you a big one. Go ahead.” In others’ seemingly mundane days, This is the sweetness he adds to life, the motivation he gives himself. savoring a bit more sweetness is enough to satisfy Zhu Ziqiang. This is the sweetness he adds to life, the motivation he gives himself. At 6:00 a.m. Mr. and Mrs. Yao are on the mountain. The third batch of ripe fruits awaited harvest. “These are ripe. We need pick them. We need to pick 250 kilograms today Today is May 1st. Let’s pick quickly Okay.” the freshest batch of pineapples was ready to be sent down the mountain by 8 a.m to participate in the graduation ceremony Shenwan Pineapple Festival Shenwan pineapple is the landmark fruit of Zhongshan Shenwan. Besides being consumed fresh, It can also be used for cooking Shenwan Pineapple Sauce is a secret weapon in traditional Guangdong cuisine.. Cut the pineapple into chunks and juice it, Slowly simmer it until it thickens. Add honey to sweeten it. and the Shenwan Pineapple Sauce is freshly made Crispy roast pork. add star-like golden sauce to cut through the greasiness of the meat, and reveal strands of refreshing sweetness. In Guangdong, the role of pineapple in a dish. is like the most critical part of the "waking lion" – the finishing touch. The unique sweetness with a hint of tartness from tropical fruits has established the unique charm of Cantonese cuisine in the realm of sweet and sour. But the introduction of pineapple into the dishes It’s an ingenious idea of Cantonese people. Bromelain is a natural meat tenderizer. while the fruit acids and sugars also penetrate into meat and seafood. Just a pinch of salt at the end can brings out the sweetness and richness of the fruit. This is the expression of sweet and sour in Lingnan cuisine. “The pineapples are almost sold out I’m going to the mountains to pick some now.” tourists are plentiful, business is booming Vehicles are parked all over Yabun Mountain. It’s not uncommon for them to line up several kilometers away from the foot of the mountain. People flock here, waiting in line just to taste the first bite of the sweet and sour of the season. Shenxi Village is backed by mountains and facing the sea enjoys abundant sunshine and rainfall, and rainfall, making it the main production area for Shenwan Pineapple. 3000 acres of Shenwan pineapples, taking advantage of the terrain are planted along the mountainside, Forming a unique landscape of terraced pineapple hills. “The pineapples there are almost sold out. How many have you picked now? I woke up at 5:00 this morning I’ve picked about 500 kilograms so far.” Ling Yao’s pineapples are very popular. They’ve been pre-ordered since they were in the ground. and sold out without even needing to leave Yaji Mountain. The naturally matured pineapples have golden-yellow skins and can be eaten directly after picking, tasting like a sweet little explosion. As for the flesh, it’s crisp and residue-free, with even the core being crunchy. . Each naturally grown fruit is unique. Between them and the farmers There’s an unspoken flavor code. The sunshine is stronger and the rainfall is better The most important thing is management Growing pineapples is hard work, because the fields are too steep. Motorcycles can’t come up the muddy roads. You have to carry 20 to 50 kilograms down.” From seedling planting to fertilization to daily management the couple do everything themselves “Pineapples grown in the mountains It’s different from pineapples grown on the flat bottom. Normally, That is enough” There’s a difference in planting distance too close, and there isn’t enough light; too far, and the fruits might get scorched Encountering a rock means planting ten or so fewer pineapples. “If it can’t be planted, then it has to be avoided. In the field, at least 3500 pineapples per acre. Not so much. You can. Just plant them in the field” The yield of pineapple in the mountains is only 1/2 of that in the flatlands. only grow 2000 pineapples per acre. Pineapples usually grow for 18 months. But Ling Yao’s pineapples must be planted for 24 months before harvesting “The ripe pineapples are especially tasty. They need enough time to mature." Selecting some smaller pineapples from the orchard to sell downhill aims to attract tourists to the orchard for a pineapple-picking experience “Why are there different sizes? How do you choose? Some people like big ones Some like small ones In fact, they are all of the same quality Now pineapples are produced in large quantities Summer camp? That’s okay.” Hundreds of golden ducks and geese are kept in the backyard of the orchard. On weekends, they provide regular customers with limited-time, special farmhouse dishes. The pineapple orchard is already a comprehensive business entity. Yao Ling takes the summer camp kids to pick pineapples and taste pineapples on the mountain while Ning Ge starts cooking in the kitchen, ready to showcase his skills. Referring to his childhood recipe of making mud chicken, He builds a clay pot with yellow mud. After heating the kiln with firewood, the prepared chicken is massaged with salt, The chicken is baked in the kiln for 45 minutes. then wrapped in lotus leaves and foil. The chicken is baked in the kiln for 45 minutes. Homegrown pineapple naturally has a signature flavor After frying the chicken until golden brown and stir-frying it with seasonings, the key is to add pineapple last. Under high heat, the grand waves of sweet and sour pineapple flavor come one after another, enveloping the dish in a fragrant aroma. Pineapple fried rice looks simple But it’s complicated The cooked rice is mixed with egg liquid in advance, coated all over, and stir-fried until each grain is golden. Then, add barbecued pork, green beans, and tri-colored peppers. Finally, the Shenwan pineapple pieces are added. The colorful ingredients all become supporting roles. Indeed, Pineapple plays the leading role dominantly. This pineapple is quite tasty. It’s sweet and sour, Ha ha ha! Diners are having a great time. leave satisfied around 3:30 p.m. Only then can the couple have their lunch. Fresh lettuce wraps with pan-fried pork belly, combining the crispness of the greens, the richness of the pork, and the sweetness and sourness of the pineapple, refreshes their tired bodies and souls. The simple folks of Guangdong treat every pineapple field with sincerity, sweating through the bitterness. The earth understands this truth and, year after year, returns the favor with a cycle of sweet and sour, never failing to keep the appointment. Hong Kong is like a hodgepodge demands to be savored slowly. Beneath its concrete jungle, the fusion of Eastern and Western cultures is the real essence of its bustling street life —a haven for foodies. The sweet and sour flavor is a testament to this perfect blend of cultures. A local favorite, this restaurant specializes in dishes with a sweet and sour twist. At noon patrons flock to this place, which managed by the ever-capable landlady, the versatile Donna. "Landlady, I’ll have the stir-fried pork bone rice and iced milk tea, please. Alright, starting now. And add a clay pot rice to that." Meanwhile, the kitchen’s leading man, Chef Shi Yuchong,dazzles with his fiery cooking. Pour over the oil and stir-fry dishes. His swift and robust actions mean that in just 9 seconds, his quick-fry dishes are ready to serve. The kitchen’s frenzy finally pauses, but the reservation phone never stops ringing. “"It’s the crab intestine stir-fry with noodles, right? See you tonight. Bye-bye.” At this moment, the landlady’s brain must work at lightning speed, crafting the day’s menu based on available ingredients. As night falls the once noisy restaurant transforms into a reservation-only private dining spot “What’s for dinner? Sweet and sour meat. Cantonese sweet and sour pork? Yes, it is. Cantonese sweet and sour pork.” Cantonese sweet and sour pork Is a necessary option for regular customers deliciously tangy and sweet— the secret lies in the sauce. Hawthorn and tomato for a tangy appetizer, apple and carrot for a refreshing sweetness. After Chef Yuchong’s patient stir-frying and over five hours of simmering, al and fresh taste. the essence of the fruits and vegetables is concentrated into a unique Cantonese sweet and sour sauce. The pork loin, coated in starch and deep-fried at a perfect 70-80 degrees Celsius, is nearly cooked through. Tossed with fruits and onions then quickly fried, Finally, add the secret Cantonese sweet and sour sauce and then stir-fry the pork emerges golden and crispy, soaked in juice, its surface gleaming with a sugary shell. The sweet and sour flavors burst on the tongue, complementing and enhancing each other, culminating in a profoundly original and fresh taste. “Do you like it? Yes, I do.” Chong’s Cantonese Sweet and Sour Pork Series is irresistible, becoming a must-order dish for every table. Besides the sweet and sour pork there’s also the sweet and sour shrimp tail, where the shrimp’s sweetness meets Cantonese sweet and sour sauce, creating a delightful flavor that tingles the scalp. “Come here there’s no need to ponder over what to eat; everything’s delicious. It’s always a joy dining here." Homely Flavors warm and cozy atmosphere and funny boss turn many patrons into longstanding friends over the years. As the night deepens, after bidding farewell to old friends, Donna is still busy placing orders for tomorrow’s seafood ingredients. “A big pomfret Two lobsters Ten big scallops Let me know when you’ve made your choice I’ll pick them up tomorrow” Aberdeen Fish Market, It’s the biggest seafood wholesale market in Hong Kong At 4:00 a.m. bustles with activity and bright lights Bang is a veteran seafood buyer. He’s been working with Dangna for over ten years. And makes two trips daily to secure the freshest catch. Seafood, rich in amino acids and glycogen, This is the main source of sweetness The fresher it is, the higher the content And The sweeter Aromatic stall owners will reserve the goods in advance These seafood is Bang’s favorite. “That’s what I like to buy No bones. The meat is fresh and sweet. When choosing fish. Choose one that’s round. And with bright eyes. Then this is the one Buy this fish.” Securing quality seafood is tricky; some stall owners hide their best stock, pricing it steeply. “Do you have any better ones? It’s all about relationships and the right price.” There’s a tacit understanding between the buyer and the restaurant requires just a phone call. “Hello, Ms. Dangna. The items you ordered today I’ve picked them out for you. It’s ready？ Yes, just like you said. Okay” In order to ensure the freshness of the ingredients The landlady has been scouting the market for 15 years. Unlike the buyer Bang’s extensive purchasing To meet the restaurant’s needs throughout the day Donna emphasizes precision “Pomfret? I’ve got it for you. Look at these large scallops. Ten of them. This is very purposeful. A bit from this stall, a bit from that .Each has what I need; that’s how it works." Every month The couple meets friends and acquaintances for a meal. To thank them for their continued support For tonight’s dinner Donna has prepared a lot of food As the sun sets and the lights come on It’s a two-way journey of flavors. The plump pomfret soaks in hot oil, emerging with a tempting golden hue.“If the oil isn’t hot enough, it will cause sticking to the pan, and the fish skin will come off. It needs to be at least 100°C.” The spicy sauce hides the conical redpepper fruit , with a spoonful of homemade Cantonese sweet and sour sauce to add soul into the dishes The taste layers—sweet, sour, spicy, salty, and fresh— are distinct yet harmoniously blended. In Chef Yuchong’s Cantonese sweet and sour universe, there’s a secret menu item: stuff dough sticks with fresh cuttlefish gum pound the cuttlefish until it becomes cuttlefish gum And then stuffdough sticks with cuttlefish gum, offering a double chewy texture, Especially, add the Cantonese sweet and sour sauce, underscoring its freshness. The carefully prepared dishes are served one after another With a tantalizing aroma and the calorie glow. take pictures first? Of course it’s the chopsticks that dive in first Otherwise It would be a disappointment to the chief who sent them to the table at high speed. Chong, who has been cooking alone all night, finally steps into the spotlight, The flavor of time makes strangers become friends Sweet and sour are the stimulation of taste They are also expectations of happiness. The stimulating sourness and the delightful sweetness, along with a pinch of salt, accentuate the freshness, even toning down the spiciness. Whether sour or sweet, this isn’t a happiness exclusive to Lingnan The Cantonese people just make sweet and sour taste a small fortune in the streets, and a small satisfaction in life. Then they continue to live their own lives. In northern Guangdong, various mushrooms support the local agriculture; in the west, the common tilapia sustains fishermen’s livelihoods; in the east, beef meatballs become a hometown hallmark. Expanding East and West Advancing north, excelling in the Middle the people of Guangdong experiment with flavors, Capturing your nostalgia, A bite of Guangdong– Steaming Guangdong TV Advocate of Good Life

老广的味道——《酸甜好野》主要内容：
0:00 【老广的味道第9季 ep6 酸甜好野】
4:10【酸嘢】
9:59【鹅醋钵】
15:01【酸荞头炒猪大肠】
22:21【香芋扣肉】
23:35【蜂蜜烤鹅】
31:05【菠萝炒饭】
35:23【酸甜咕噜肉】

在异国他乡，怎么寻找家乡的味道？
长知识，鉴美食，食在广东最佳纪录片。
老广的味道官方授权频道，欢迎订阅。
https://www.youtube.com/channel/UCpm6…

第9季第6集
酸甜苦辣咸，在中国人的五味中，“酸”排第一，“甜”排第二，是老广接受度最高的两种特色味道。
无论是外表平平无奇但酸甜交织、清新可人的神湾菠萝，
还是五彩缤纷、无比诱人的各式酸嘢，香甜可口的古早天然甜味剂蜂蜜；
酸与甜这两种变化多端的味道，乐此不疲地与味蕾游戏，
深得年轻人的喜爱，组成了老广日常而丰盛的餐桌！
老广的味道——《酸甜好野》

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#ThebiteofCanton #老广的味道​ #老广的味道第九季