舌尖上的中国 - Season 1 Episode 4
This episode explores both modern and traditional ways to preserve food - from salting and drying to stewing and smoking. Learn to make kimchi with the Korean ethnic minority of north east China. In Hong Kong sweet cured meats are popular. In mountainous Hunan, discover the famous Souse fish of the Miao ethnic minority. Learn about the Hui style smelly fermented perch. Other foods include Jinhua ham, dried seaweed, dried mullet and shrimp paste.
- Sjanger: Documentary
- Ettromsleilighet: CCTV-1
- Nøkkelord: food, culture, chinese food, culinary arts
- Cast: Lihong Li
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