Time is the friend of food, but also the enemy of food. In order to preserve food, although we already have a variety of scientific and technological methods, ancient methods such as pickling, air-drying, drunkenness and smoking, etc., have unexpectedly allowed us to obtain fresh food in addition to preservation. A distinct, sometimes even richer, savory taste. To this day, these foods that have been recreated by time still affect the daily diet of Chinese people, and contain a certain special feeling of the Chinese nation for taste and morals of the world.

In the early morning of autumn, the ancient Hulan River flows through the fields. It originates from the Xiaoxing'an Mountains and flows into the Songhua River meanderingly. Jin Shunji grew up by the Hulan River. For her, her hometown is the taste of kimchi that makes her dream. The cabbage in the vegetable garden is planted by my mother every July when the head is down. In order to make kimchi, the varieties with tight hearts and tender leaves are used. Today, my daughter learned how to make kimchi with her mother for the first time. There are many types of kimchi in the Korean nationality, and even if it is only one variety, it can also present a variety of different tastes: refreshing cold food, fresh and fragrant when cooked, and so on. In the long winter days, with the company of crispy, spicy and sweet spicy cabbage, no matter how dull the days are, it seems that they will become warm, rich and delicious.

Ah Tim from Hong Kong runs his own preserved meat shop with his family. Every morning, he is the busiest person in the store, and he has 10 years of experience in this job. Hexing Lameijia has a history of 60 years. With fresh and elegant ingredients, it has established a good reputation and reputation among customers. Today, Ah Tim, together with his father and uncle, take care of everything in the shop.

In Hunan, inland, the rice fields are blooming, and it is time for the Miao people to make salted fish and bacon. Xiangxi is rich in wood, and the best fuel for smoking and roasting bacon is hardwood, such as tea tree and bayberry tree. When smoking and roasting, the marinated meat should be hung on the firepit for heating and cooking, and pine cones, tea shells, orange peels, etc. should be put into the firepit continuously, so that the smoked and roasted bacon will be full of tea fruits. scent.

For the simple Miao people, salted fish and bacon are not only a kind of food, but also life and memories preserved in the years, which will never be forgotten.

In today's Huangshan area, ham and bacon are still drying in the backyard of the farmhouse, which is full of pastoral atmosphere. "Daobanxiang" made with cured bacon is a main dish for entertaining guests, and it is also one of the representative dishes of Huizhou cuisine.

According to Master Ye, the farm ham in his hometown is the most delicious ham in the world. Of course, he must also know that Jinhua, Zhejiang Province, not far from ancient Huizhou, also produces a famous ham. It is famous for its red and white flesh, bright flesh color, rich aroma and delicious taste.

Sanyang Nanhuodian is a souvenir store that everyone in Shanghai knows, and you can buy all kinds of dry goods from Jiangsu and Zhejiang regions here. Master Hou, the leader of the salted meat counter group, has been working here since 1975. To identify the quality of Jinhua ham, you only need to use such a bamboo stick and insert it into the upper, middle and lower parts of the ham. For premium ham, when you pull out the three sticks, each stick will emit a tangy smell. Fragrance. In a sense, Nanhuo stores like "Sanyang" all over Shanghai are actually a series of taste memorial halls in this immigrant city.

Xiapu, the oldest county in eastern Fujian. The long coastline has created many natural harbors here, and the sea has become a water farm for growing seaweed.

Lin Renzhuo began to learn how to grow seaweed with his father at the age of 16. Now he is 49 years old. Today, he will erect a few branches of moso bamboo for his family's farmland. The moso bamboo cut from the mountain has to be pre-treated: the inner bamboo joints are dredged to facilitate the moso bamboo to be inserted into the seabed. Each bamboo is about 16 meters long and weighs more than 200 catties. It is not an easy job to erect it in the sea.

For the fishermen in Kouhu Township, Yunlin County, Taiwan, which faces the east of Fujian across the sea, has come a critical moment that determines their livelihood for a year. Mullet roe is a specialty of the southwestern coast of Taiwan. It is marinated from mullet roe. Because it is shaped like Chinese ink, the Japanese call mullet roe "Tang Mo" and regard it as one of the world's three major delicacies. In Taiwan and Japan, mullet roe has always been regarded as a high-end delicacy on the table. It has a dense mouthfeel, soft and moist, and just a thin slice is already delicious.

Some scholars have deduced that the history of human beings has always been smelling salt. Tai O, located in a corner of the South China Sea, was famous for its rich sea salt in the early years.

Zheng Xiangxing Shrimp Shop is a century-old shop that has experienced four generations, and has always maintained its leading position in Tai O Shrimp Paste and Shrimp Paste. 76-year-old Guo Shaofen, a native of Tai O, has more than 50 years of experience in making shrimp paste since he married into the Zheng family at the age of 20. Whether it is shrimp paste or shrimp paste, the main ingredients and auxiliary ingredients are actually simple silver shrimp and salt. The method of making it is nothing more than crushing shrimp and salt and putting it on a bamboo sieve to bask in the sun.

The old shop has been managed by Guo Shaofen and her husband until her husband passed away in 2011. It is said that Tai O is the most ideal place to watch the sunset. Here, it may not only refer to the scenery.

This is the taste of salt. The taste of mountains, wind, and sunshine is also the taste of time and human feelings. These tastes have been mixed with emotions and beliefs such as homeland, folks, nostalgia, diligence, perseverance, etc. for a long time. It is only on the tip of the tongue and in the heart, so that we can hardly tell which one is the taste and which one. It is feelings.