Sub Trung

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呼伦贝尔

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达西玛一家正在准备新年的食物

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广西平乐

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李家媳妇为一岁的女儿定制新衣

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香港元朗

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邓氏族人正在商议祭祖后的聚餐

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盆一定要有的

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00:02:05,939 --> 00:02:06,620
好的好的

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鹅一定要有的

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00:02:08,319 --> 00:02:09,639
还有就是黄酒鸡

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黄酒鸡

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那还是全部九样菜咯

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对 九样

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上海 浦东

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邱淳怡即将登上飞往台南的班机

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那边尽量收网

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这是一年中最重要的时间节点

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从农历腊月开始 整整一个半月

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几乎所有中国人都会放下手中的一切

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专心致志地投入到一种忙碌而甜蜜的状态

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他们用四季所得精心炮制年味

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敬天地 礼神明

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寄托对家人的情结

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抒发对岁时的感怀

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时代在变 新春的习俗也在悄然改变

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但那些曾经塑造了我们生活方式和礼俗秩序的食物

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依然生机勃勃

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这 就是舌尖上的中国新年

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重庆 酉阳 苍岭

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快追 快追 快追

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往哪跑

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你拦着嘛

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啊呀

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你不要又对我吼

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哎唷

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不中用 去追啊

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你别一直吼 我在这儿累的遭不住啦

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你们俩吵什么

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抓个猪都抓不到

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哦 这样的哦 我来帮忙给你捉嘛

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别人听了要笑话

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两口子老了还吵架

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笑的就是你哟

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起来啦

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快走嘛

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走嘛

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光我一个人追 一起走

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走嘛

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走走走走

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走嘛

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师傅你会吹啊 把猪都吹肥了

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进入中国农历的十二月

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宰杀年猪是进入年忙时节的标志

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花椒

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八角 桂皮 香叶

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各种香料混合煸炒

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碾成粉末

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加入细盐

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腌制是保存美味的传统方式

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趁热力未散 均匀涂抹

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份量 比例 按摩的力道

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赵明慧有六十多年的经验

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这肉享福了

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快来啊 皮匠(呆瓜)

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给我递肉上来

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来喽

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山间香柏枝和杜仲树

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有浓郁和绵长的香气

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是熏制腊肉的上好燃料

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少背点嘛

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看你这落这一身灰灰

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橘皮 果壳随手扔进火塘

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它们和树枝一样含有丰富的植物油脂

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在无法充分燃烧的情况下

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化成微小的颗粒

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升腾直上

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在鲜肉上附着 缠绕

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日积月累 慢慢渗透

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这是饱含人间烟火的味道

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腊肉初成 离新年还有一周

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赵婆婆要试一试它们的成色

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炙烤 水煮

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刮去表层的焦糊

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切薄片

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瘦肉红润 肥肉通透

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经过风干

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鲜肉脱水 大部分蛋白质得以保存

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古老的食物储存技艺

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在保鲜的同时

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塑造出新鲜食材难以比拟的醇厚滋味

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吃饭喽

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来喽

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(蒜苗腊肉)

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吃饭 你看你好享福喔

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碗筷子递到你手头

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我是享你的福

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老来是伴了嘛我们两个

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我一辈子都是享你的福

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我也是感激你的

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腊肉最好的滋味

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要等到儿女们回来

102
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(好力宝嘎查 内蒙 鄂温克族)

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呼伦贝尔草原

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气温维持在零下40度

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羊肚包已经在雪地里保存了一个月

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达西玛要用它为一次远行做准备

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羊肉新鲜如初

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这魔法真是太神奇啦

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可以吗

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下锅白煮 简单烹饪

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不加任何调料 是牧人的最爱

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一家人去达西玛的母亲家过年

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雪地行走 马是最好的交通工具

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100年前 他们的祖辈布里亚特人也是骑着马

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从贝加尔湖畔迁徙到这里

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手把肉是牧民的路菜

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不管放牧 转场还是旅行 方便携带

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雪地上的野餐 简单美味 补充身体流失的热量

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寒冷的温度 不仅可以保存食物还可以加工食材

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这是中国人祖先留下的智慧

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咸鲢鱼煎出鱼油

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加入高汤

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文火慢炖

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大量的胶原蛋白溶解到汤中

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异曲同工的还有老北京豆酱

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肉皮里层的油脂剔刮干净

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煮汤清透 没有油腥

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加入花椒 桂皮 香叶 调味

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大头菜 黄豆 萝卜 同煮

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低温下 汤汁中的胶原蛋白分子相互交联

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形成巨大的网络 吧水固于网中

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形成固体的“冻”

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爽滑弹牙的豆酱是最适合搭配腊八蒜

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（鲢鱼冻）