Brief Summary
This episode of "Craftsmanship" explores the artistry and dedication involved in creating exceptional dishes through the skilled use of hands. It highlights the stories of various artisans across China, from a crab hunter in Ningbo to a milkfish farmer in Taiwan, showcasing how they master traditional techniques, adapt to modern challenges, and pass on their culinary heritage. The episode emphasizes the importance of precision, patience, and passion in transforming simple ingredients into culinary delights.
- The episode celebrates the harmony between mind and hands in Chinese cuisine.
- It showcases the dedication and skill required to master traditional cooking techniques.
- It highlights the importance of preserving culinary heritage and passing it on to future generations.
Mastery of Mudflat Crabbing in Ningbo
In Ningbo, Zhejiang, Zhu Yingjian demonstrates his perfected technique of catching red-clawed crabs on the mudflats. Using a bamboo pole with an octopus-like iron hook, he skillfully "swings" to catch the crabs, a technique he has honed since childhood. These crabs, rich in calcium and umami, are prepared in various ways, with a local favorite being crab paste made through a six-month fermentation process. Despite the dwindling number of practitioners, Zhu continues this craft alongside his vegetable farming, representing a fading tradition of interacting with nature.
The Race Against Time: Jellyfish Processing in Guangxi
In the Beibu Gulf of Qinzhou, Guangxi, fishermen work under starlight to catch jellyfish, which are 95% water and decompose quickly once out of the sea. The women of Wulei Village have only 15 minutes to process each load, separating the jellyfish skin from the head with remarkable speed and precision. The jellyfish is then used in various dishes, with the skin being a popular ingredient in cold dishes and the head base exported. This tradition is celebrated annually during the Temple Festival, where jellyfish symbolizes good fortune.
The Art of Furnace-Baked Cakes in Taizhou
In Jiangyan, Taizhou, Guo Jincai and his apprentice, Pan Jiangqiang, run the only shop still using traditional fire-baking methods for sesame seed cakes. The spherical furnace, passed down through seven generations, heats to over 500 degrees Celsius. Guo skillfully places and rotates 140 cakes at a time, enduring high temperatures and burn marks. He emphasizes the importance of patience and precision in mastering the craft, hoping to pass it on to Pan despite the challenges.
Huaiyang Cuisine and the Mastery of Knife Skills in Yangzhou
In Yangzhou, Huaiyang cuisine chef Tao Xiaodong showcases the intricate knife techniques essential to his craft. While machines have increased efficiency, Tao argues that hand-cut ingredients offer unique textures and flavors. He demonstrates various techniques, including diagonal-slice, straight-cut, crosshatch-cut, reed coat knife technique, wheat spike knife technique and basket weave knife technique, each tailored to different ingredients. Tao emphasizes the importance of practice and repetition in achieving mastery, preserving the aesthetic spectacle of knife skills.
The Art of Deboning Milkfish in Tainan, Taiwan
In Tainan, Taiwan, Huang Guoliang, a third-generation milkfish farmer, demonstrates his unique technique of extracting bones from milkfish while keeping the fish whole. This addresses the challenge of milkfish having 222 forked bones, which deters younger diners. Huang's meticulous process involves slicing along the main bone and using tweezers to remove small bones, requiring a deft touch and intimate knowledge of the fish's anatomy. The deboned milkfish is then prepared in various dishes, with the whole fish simmered in five-veg sauce being a beloved family tradition.
The Fiery Tempers and Flavors of Yanbang Cuisine in Zigong
In Zigong, Sichuan, Wang Lihao and his daughter, Wang Jun, showcase the bold and spicy flavors of Yanbang cuisine, particularly their signature dish of stir-fried pork kidney. Their fiery tempers, attributed to their Aries personalities, mirror the intense heat required to cook the dish. Wang Lihao emphasizes the importance of controlling the heat and swiftly stir-frying the kidneys to achieve a tender and aromatic texture. Despite their playful arguments, they share a deep understanding and dedication to their craft.
Reviving the West Lake Vinegar Fish in Hangzhou
In Hangzhou, chef Fu Yueliang is on a mission to restore the glory of West Lake Vinegar Fish, a classic Hangzhou dish with mixed reviews from modern diners. He addresses critiques of fishiness and lack of flavor by using a "seven and a half cuts" technique to prepare the grass carp and simmering it in a rich broth of mixed fish. Fu aims to recreate the dish's original "crab-like flavor" by balancing ginger, vinegar, and the fresh sweetness of the fish, requiring perfect harmony of mind and hands.
