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The meal is served The fireworks in Jieyang rejuvenate the dragon Wuchuan's New Year's rituals bring a meal to life The lanterns of the soul make the villagers cheer The buns in Hong Kong give birth to a towering mountain Burning fire dragons, eating Lunar New Year's food, grabbing buns on the mountain, and enjoying lanterns, all in a lively atmosphere. Accompanied by delicious food Prayers and blessings The taste of old Guangzhou adds prosperity and wealth The Spring Festival is the biggest festival of the year for Chinese people It's also the most traditional festival People from Guangfu, Chaozhou, and Hakka, with their distinct dialects, In lively ceremonies, Bid farewell to the past And meet the future Chaozhou-Shantou region has fully embraced and preserved its traditional folk culture. A dazzling array of various cuisines, Breathtaking traditional customs and competitions Together create the richest flavor of Chinese New Year They uphold the solemn and serious attitude To follow the rules laid down by their ancestors Uniting people's hearts Maintaining integrity and heritage The passionate people of Chaoshan fill the streets and alleys The warmth of human feelings and the density of crowds Reach their peak throughout the year In 2023, Ying Ge dancing became a sensation across the country It's hard to imagine In the distant Chaoshan, far from the Central Plains There is an annual Folk ritual praising the heroes of Liangshan Dancers embody the heroes Uphold good and suppress evil Praying for auspiciousness and peace On the other side, The magnificent Chaozhou big drums resound through the sky pray for a good harvest During the New Year celebrations They don't promote individual heroism But emphasize the collective effort of all ages And each village has its own unique skills As the Spring Festival approaches, In Qiaonan Village, Jieyang, The youth dragon dance team Is already preparing for the Spring Festival activities in front of the ancestral hall. Lin Yukai, 43, used to be a mainstay in dragon lifting as well This year is the dragon length of the No. 1 dragon This dragon is 40 meters The body of the dragon is more than 10 catties The dragon's body weighs more than 20 catties. It takes over 100 people to lift this dragon. Three dragons means 300 people. The dragon dance has been passed down for over 600 years, becoming ingrained in daily life and a cherished tradition. After a hiatus of three years, it takes flight again this year, igniting enthusiasm in every household. During the Spring Festival the most heartfelt dishes complement the grandest ceremonies. Lin Yukai's family is also busy at the same time. The most important thing to do is to make the New Year's kuey teow at the right time of the year. Ping pong kuey teow is a must-have on local dinner tables Lin Yukai and his wife Wang Sanying are both skilled chefs, but for traditional dishes, The family's master, Lin Liangkui, is still in charge. Just use your thumb. A little bit goes a long way. Not too thick. Is that right? Yes, you have to press and turn at the same time. You have to press evenly. It'll get bigger as it's stuffed. The filling of "Pingpong kuey teow" is quite rich, consisting of a mixture of ice embryo, sesame seeds, crushed peanuts, and other ingredients. Originally named "Binbei kuey teow," its pronunciation in the Chaoshan dialect is similar to "Pingpong," leading to a misunderstanding and the adoption of the name "Pingpong kuey teow." It's easy to remember and pronounce. So the name "ping pong kuey teow" stuck. But press gently, not too hard. After being steamed in a steamer, the finished "Pingpong kuey teow" becomes a delicacy for the Spring Festival. However, locals prefer it fried. Let the ping pong kuey teow cool and coat with egg wash. Fry in a deep fryer until the skin swells slightly. Crispy and soft Hot and flavorful Salt or sweet Teochew's Kuey Teow holds a thousand flavors The fillings of the vegetable kuey teow are not surprising. One is stuffed cabbage Chop the cabbage Add garlic and five-spice powder Then mix with shrimp peel to enhance the freshness Stirred with lard The other is leek stuffing Freshly chopped leeks Directly add lard and mix The filling of vegetable kuey teow is loose It's a test of skill to make the kuey teow blanks You have to pour boiling water into the sticky rice flour. Then knead it repeatedly while it's still hot You have to be hot to knead this kuey teow. It's not good when it's cold. The hotter the better Take a small dollop of kuey teow Pinch it into a bowl Add the filling Wrap it up A round vegetable kuey teow is ready! For the Chaoshan people Making kuey teow is not only a family affair Relatives always help each other Everyone sits around and wraps the kuey teow together Weaving in and out of our fingers The kuey teow is soft and filled with flavor Feelings are deepened through exchanges Freshly baked kuey teow The skin of the kuey teow is soft with a little bit of toughness. After a small bite The flavorful filling is wrapped in a ball of white Hot air soars out makes you crave for more I don't care if it's hot, I'll eat it. Yummy, yummy, yummy The Spring Festival in Chaoshan It's always lively and full of fireworks A day of reunion All kinds of food are served Pan-fried oysters, fried rice crackers and sweet and sour fish. No matter how busy he is, Lin Yukai has to cook a few specialties for his family. Cooking with heart Eating at home is a Chinese obsession. The family is all in one place. They eat and talk. The reunion is more important than the food itself. It's delicious. After dinner, Lin Yukai rushed back to the village. By nightfall, the entrance to the ancestral hall was packed with people. All the villagers of Qiaonan Village are eagerly waiting for it. From the first day of the Lunar New Year. This young dragon dance team Will perform several shows around Qiaonan Village. The main event is on the night that everyone is most looking forward to. At the command. The three dragons set out in full force The whole village is abuzz with excitement A carnival begins The traveling routes of the three dragons are all planned in advance. As the leader of the dragons. Lin Yukai will lead Dragon No. 1 through the crowd. He mustn't get lost. The dragon weighs 60 to 70 pounds Need to be wielded by the team members in turn In addition to the three dragons. Qiaonan Village has prepared 3 phoenixes and 18 carp. And a lot of colorful flags. Running after the cruise ship This is the highest level of participation. Adults and children fill the streets and alleys Villagers along the road set off fireworks Exorcise the sick and drive away the evil spirits To welcome spring and bring good fortune It's all about excitement. Whenever the firecrackers go off. The dragon will stop To perform for the folks. To bring the atmosphere to a climax. Tying fireworks to the Dragon God It's a preparation for an even bigger show. Stick the fireworks closer together. Just two layers. When the top layer is finished. You can put in the next layer. Five days in a row. These team members relayed together Around the clock to give the dragon And the phoenix carp With fireworks of all sizes. It's a big event for the whole village. Compared to the other young men The young people who walk several kilometers a day. Those who work quietly behind the scenes are more tedious and laborious. Just to attach the fuses to nearly 50,000 fireworks. It takes at least half a month of work. But everyone is proud to be a part of it. It's the pride of our family name. Out of all these people These people work the hardest They work till 2:00 at night every day The whole village is working together. The whole village is working together. Lin Yukai's wife was not idle. She started to prepare for the midnight snack. Pure rice paste polished by stone grinding Steamed on a steamer drawer Although she is not from Chaoshan But from years of experience Ying knows the local customs by heart She's also very good at making local food. Kuey teow is actually kuey teow Steamed kuey teow is stacked on top of each other and cooled. Then cut them into cubes And save the other ingredients for the evening After a long struggle The dragon with fireworks is finally ready. But the team didn't dare to stop From the flow to the line to the security They made final confirmations over and over again. Red Dragon Plaza on the 10th night of the Lunar New Year was packed to the rafters. This is the peak night of the entire Chinese New Year. Jumping meeting meeting meeting meeting Let's go! The fireworks show is a prelude It's the colorful dragon's flash that's the climactic prelude 2 pieces Torch Leads the Way Dragon Ball Dive Island As the fire line of the dragon map is lit The whole colorful dragon quickly transforms into a gorgeous fire dragon Thousands of fireworks were launched instantly The scene was full of fireworks The team members wear bare shoulders and shorts Wearing bamboo hats Running like a flying dragon with fireworks in both hands. The colorful dragons hover and leap through the clouds Qiaolin fireworks fire dragon is commonly known as burning dragon This traditional event has been going on for over 600 years Originated in the late Ming Dynasty Qiaolin people successfully fought against foreign invaders To celebrate their victory After hundreds of years It has finally evolved into a folk custom of celebrating the New Year in Chaoshan. It symbolizes the wish of the Chaoshan people for peace and prosperity in the country. The good wishes of the Chaoshan people for good weather conditions The dragon, phoenix and koi carp make their debut one after another The atmosphere of the scene is pushed to the climax again and again During these two months All the team members gave up their vacations At the end of the year They composed a powerful symphony. As the 40000 spectators slowly dispersed. The dragon dancers' hearts finally relaxed. Lin Yukai's wife has already gone home to prepare the midnight snack. kuey teow made in advance With boiled duck soup With meatballs and duck's blood And a spoonful of garlic oil to finish. This is the local specialty of duck soup kuey teow Eating a bowl of kuey teow is a reserved part of the meal after the Dragon Roast. It symbolizes peace It's also a relief for the team after a busy day. Burning the dragon is a very scary process. If one of the team members fails to lift properly Slip of the hand It's dangerous for the audience. It's only after the burning of the dragon is over Then we can put down the big stone in our hearts No one was hurt. Nothing happened. The moment the dragons were released. They knew The next event of this magnitude May be years away. But the promise of a better life Will not vanish with the fireworks In the western Guangdong New, New Year's rituals This is a popular event in the Qing Dynasty. Feast for friends and relatives It's like a living fossil of Chinese folklore. In Wuchuan, Zhanjiang, it is held every year. It's held every month in every village It's probably the only one in the country It's probably the only custom in the country where you can eat for free from the beginning to the end of the year. During the Spring Festival holiday From day to night Wuchuan people are either eating Or on their way to New Year's rituals In the courtyard, they set up a stove Gathering and reunion To socialize. After dinner, they go to the flower street and set off fireworks. It's all just a basic version of the New Year's festival. In Zhanjiang There's a kind of show that's an enhanced version of the New Year's celebration. It's the most horrifying show in the world. The custom of crossing the sea of fire Is popular among the people of Guangdong and Guangxi Leizhou Peninsula in Zhanjiang. Not only do you need a person Biting the red-hot iron plow head with his mouth. A group of people have to step barefoot through the fire Until the fire is flattened and dispersed And bring the kindling back home You'll climb up there later. Take the stove off. Spread it all out. If someone has a happy holiday, then someone has to have a happy holiday. Someone has to be conscious of the fact that I'm on duty during the holidays. Behind every New Year's rituals There is a team behind every table. Wuchuan's famous local chef Ou Rihua is one of them. It's a busy time of year. After the last order. I have to rush the next order right away. Sometimes I'd come in at 1:00 or 2:00 in the morning. Sometimes at the same time There are even ten orders a day Annuals feature customization From food market to venue We need to prepare a month in advance Before each banquet. Ou Rihua has to go to the biggest seafood market in Zhanjiang. To see the goods Here. The busyness of the market can be predicted in advance. Because it's off-season these days. There are no good days when no one makes a banquet Usually On days when there's a lot of merchandise. It's crowded. We can't even walk. Located on the Leizhou Peninsula The long coastline has nurtured rich seafood. It also nurtures delicate taste buds Scomberomorus niphonius Hainan Mackerel The ceiling among the horse mackerel These lobsters It's also suitable for the banquet. Five taels for the banquet These are natural shrimp. They're beautiful and transparent. They're great for dipping mustard in. There's a happy event in the family. Set an auspicious date Dozens of banquets are set up in front of the house. This is the tradition of Wuchuan people. Ou Rihua has been a chef for more than 30 years. He has many clients. Many orders Even the highest record set a year ago He received 15 orders a day More than 300 tables With dozens of cooks and a hundred or so handymen. They work in shifts. Every order comes for his specialty. Ou Rihua is like an entertainer in the Spring Festival. Even his chef's uniform gets wet with sweat. I was in my late teens, early 20s. I was helping out in a restaurant. I learned from my dad. My dad was in the same business before. He worked in a restaurant. The yearly routine is a mobile open kitchen From the handling of the ingredients to the cooking of the dishes. Everything is done under the eyes of the guests. There's no room for skullduggery. By 7:00 a.m. You have to be there Prepare the vegetables. They have to be shredded, cut, soaked and deep-fried to order. It's all about the efficiency of the banquet. Fryer and steamer, each in its own way. By 2:00 p.m. The whole team starts to get into a busy working rhythm The various dishes in New Year customs Are all classic dishes that have been passed down Among them, Eight Treasures Rice is a must. Sweet and salty Soft and sticky The main purpose is to bring good luck The key to eight treasures rice is the master Stir-frying the rice Too soft. The most important thing in fried rice is the texture. This rice has absorbed all the moisture. It's so shiny It's ready. It's ready. Let's cook it right away. Shrimp shrimp sesame barbecue pork sausage Stir-frying the glutinous rice must be done quickly and vigorously. So that it will not stick to the bottom of the pan The fried glutinous rice should be steamed. So that the glutinous rice is soft, smooth and thin The flavors of the ingredients are especially moist and delicious. Mackerel balls are also a must-have dish in the New Year's festivals. This dish is comparable to white cut chicken in Wu Chuan's culinary world. The more homely it is, the more skillful it is. As the signature dish of O'Riwa's New Year's Eve. Fish balls must be freshly made The challenge is to make the fishballs fresh. The North Sea and the South Sea are full of fish. The gelatine is very good. Flavorful and smooth Only 4 cuts It takes 10 seconds. You can finish a horse mackerel Fish balls should be crisp and flavorful Temperature control is the key to success. Keep it warm. Don't let it get too hot. When the mackerel gets too hot, it loses its glue. It loses its glue. Mackerel croquettes with simple ingredients Only oil, salt and water are used. Depending on the weather and temperature at the time of preparation And the quality of the mackerel. It's a matter of the chef's experience. Even with the same mackerel. Each time, the fishballs are slightly different. In order to ensure the consistency of the product. O'Rihanna has even studied the size of the fishballs. Bigger ones have more flavor. The fish flavor is stronger. Small. It has no flavor. Mackerel balls bigger than a ping pong ball When they're cooked, you have to taste test them. The meat must be smooth and creamy with a little crunch To meet the standard The fishballs can be stir-fried with celery. You can also boil them in a pot. The people of Wuchuan regard the New Year's festival As a way of welcoming guests. Naturally, they've developed a group of chefs who have perfected their skills. Competition is getting fiercer and fiercer. Word of mouth is the key to getting orders. He's always invited for weddings. Fish balls and rolls. They're really good. They're really good. His craftsmanship is good. He makes them taste good. Today's New Year's rituals is held at the village shrine. Ou Rihua learned to cook with his father when he was young. He learned how to cook all the classic dishes of the Wuchuan banquet. Some of the handmade dishes are complicated. Few chefs are willing to cook them. But the villagers value these traditional dishes. As long as the ingredients are chosen first. It's always fresh. I'm sure it smells bad when it's frozen. Waist rolls are also known as waist rolls. It's a special dish for Wuchuan banquet. Waist is pork loin and roll is pork net oil. The most important thing for the chef is to get rid of the fishy flavor. I have to wash it seven or eight times. Until it's completely odorless. Eat it. You can't feel the lard flavor at all Waist rolls aren't expensive. The key is to make the thick food thin Pork Loin After removing the white threads in the center. It has to be marinated twice And rinsed until the color lightens before it's coated in spider web oil and steamed. For Ou Runhua. This is still the first step in a long journey Wrapping up the waist and neck pressure Then steam again After steaming The rolls are very soft. It must be cooled down. It's easy to deep-fry. The rolls must be served with this crispy batter. Put down the yeast and let it rise. It should take at least 4 hours to rise. When it's done. You have to put oil on it. It's sweet and crispy. Walking the annual rituals jianghu Cooking is not the only way to win O'Rihanna lining up the troops on the spot Controlling the process and coordinating the team An annual event It's like a battle. 40 tables means 40 servings of each dish. 16 dishes in a three-dimensional way. 640 dishes All of them have to be finished within 30 minutes before the start of the banquet. O'Rihanna's team is chopping up the ingredients with flying knives. Open the cages and pick up the vegetables, fry the woks and ladle the dishes and arrange them on the plates. Busy but not chaotic. This is the efficiency of Wuchuan New Year's Eve. To create a five-star mobile catering Is his dream. We'll take the hotel management and move it outside for the reception. You have to upgrade. If you don't upgrade The market will eliminate you The best way to hold on to pride Is to have professional competence Waist rolls are the best proof of competence. Steamed and cooled rolls and fermented batter. Meet after 5 hours Fry them together in a frying pan until golden brown. Cut it while it's hot and serve it on a plate It's the only way to keep the crispy texture on the outside and the tenderness on the inside. On the word of command, the waiters come out in a line. The order is the highest price first. Roasted pork, dried seafood and dried vegetables come in order Eight treasures, rice and vegetables are the last to be served. Kung Yat Wah is the commander-in-chief. He has to keep a constant watch on the speed of the guests. The dishes must be served one after the other. The core secret of controlling the pace is the temperature All of them are served in cooking cages No matter if it's 50, 100, 200 or 300. All the dishes keep the heat. That's our goal. How can you eat without heat? Waist rolls on the table It crumbles between your teeth as soon as you eat it The pork loin is so tender and flavorful It's like a small fireworks display in your mouth. This is how Wuchuan people remember the taste of waist rolls. His serving speed is much faster. To our mouths. It's also very hot. He's the most famous chef in Bopu. He's the most famous chef in Bopu. It's delicious. Very good. A chef's honor is only as good as his diners' praise. The chef's honour. O'Rihanna never takes it lightly. We're cooks. You don't practice hygiene yourself How can you expect others to be hygienic? Happy New Year, big brother. Happy New Year! Receiving a gift from a friend It's the eve of Chinese New Year in 2024. Running a New Year's Eve business is not Ou Riwa's ultimate dream. His dream is hidden in his new studio. "Jiangnan Chicken with Hundred Flowers" is a classic of Cantonese cuisine. Hundred flowers means shrimp glue mixed with lard and fat. Remove the chicken skin completely Flatten the inside with shrimp glue Steam it and cut it into pieces to thicken the sauce. Crisp skin on one piece of chicken Shrimp gelatin is smooth Pan-fried shrimp is a quick and homemade dish O'Rihannon uses olive oil instead of peanut oil. Lard brings out the freshness of the shrimp. Trying to find a new breakthrough in the flavor of western Guangdong oops O'Rihanna is constantly upgraded For a five-star mobile kitchen This dream was born in the village Brewed by the ancestral hall Rooted in family love Those countryside chefs like Ou Rihua Make the city of Wuchuan Seems to be free from the constraints of time. Retaining the strong traditional flavor of the New Year. Four, three, two, one. All teams All the teams have rushed up At Midnight The tranquility of Hong Kong's Cheung Chau Island Is shattered by the annual celebration Runners flock to the 14-meter-high Bun Hill to compete for 9000 buns with special significance. Hello, Mr. Guo Mr. Liu. How many buns will you order this year? This year This year's volume should be a little more normal Peaceful buns. Three and a half quarts with sesame paste filling. We'll pick them up on May 26th. 8am A congee restaurant on Cheung Chau Island, Hong Kong The aroma of rice makes you salivate. The unique taste that has been passed down for centuries Is the only reason why customers come here Do you have congee? Hey, boss. I'm sorry, sir. Today is the Cheung Chau Bun Festival. We only sell congee. I'll have two congees. Yes, yes, yes. Every year at the beginning of the fourth lunar month Congee stores always have 3 days They stop selling all meat congee. Customers can only taste the congee made with corn, bamboo shoots, mushrooms and black oysters. The congee is made of dried corn, bamboo shoots, mushrooms and dried oysters. It's been this way for decades. Depending on the holiday. Babies eat fasting, too. They're very good. Business is hotter than usual. Eating congee. It's a tradition. That's why we have it once a year. There's no fish for sale in the market In Cheung Chau, oysters belong to the fasting. Many stores sell spring rolls and fried oysters. Lo Han Sai. Sour Sai these things Even McDonald's sells Sai Buns. Thank you. Pork Tenderloin and Egg Burger. Eat fasting ah eat fasting ah It's a three-day fast. What is it about festivals So that global restaurant chains are following the local customs To participate in the three-day It's a three-day fasting event. As Changzhou's fasting day approaches. The islanders are preparing for this great festival No matter how high or low Young and old They are happy to come back To participate in our Cheung Chau Bun Festival. Why? Because they have a sense of belonging. We have a Cheung Chau Bun Festival Islanders are preparing for this grand festival. It's an intangible cultural heritage So we should be proud of it. Changzhou Taiping Puritanism was founded at the end of the 19th century. According to legend, a plague was raging at the time. Residents looked up to the god of the north to pray for protection. They welcomed the god's statue in procession. The plague was finally quelled. Since then. Since then, every April, the residents of Changzhou Every year in April, the residents of Changzhou would stage a grand Puritan ceremony. Praying for long-lasting peace From the Orthodox ritual of cleaning the streets To welcoming the gods and praying for blessings to the Hui Jing Parade and the Bun Snatching Festival. The Taiping Purification Event lasts for three days The busiest people on Cheung Chau Island during these three days The busiest people on Cheung Chau Island during these three days were the Ping An bun makers I think we got 70 packages in today. 20 packages to the branch. 50 packages were shipped here. We may have some lotus seed paste back tomorrow. The week before the Taiping Puritan Church Guo Yuquan had no time to spare. Because according to the orders of previous years He needed to finish making 30000 to 40000 He needed to finish making 30000 to 40000 Peace buns. These are for casual customers. They're for the Peace Seal. These are for parishioners. Joined the industry at the age of 13 as a pastry apprentice At the age of 25, he came into contact with the master's store Today, at the age of 60, Guo Yuquan is still at work making Chinese and Western buns. Fong will make the coconut buns first. I'll rush it out first. I'll finish the fat buns first There are five stores in total. We've been in business for over 40 years The store may be small But with a wide range of products Unique features Guo Yuquan's cakes Are not only loved by the islanders It's also a must-have souvenir for foreign tourists. This is all thanks to his 35 years of experience For the past 35 years, he has meticulously restored the traditional Chinese cakes As well as his innovative exploration of western-style pastries Moro Puff Pastry Egg Tart Coconut Tart Arigatou Puff Pastry Chess Cake Moro pastry is also known as nectar pastry It's a product of a time of scarcity It is a Cantonese pastry developed by Cantonese chefs Cantonese chefs used limited ingredients to develop a very small portion of Cantonese pastry To this day It's hard to find Morosu in the pastry stores in the streets It's hard to see Morosu anymore. The filling of the meringue. It's a sesame paste filling. It's made with the traditional balsam filling. It's more delicious. There are a lot of old people in Cheung Chau. They don't like sweetness That's why only traditional bakeries have these. I only make peace buns once a year At the main store I only sell egg tarts, coconut tarts and breads At the annual Bun Festival Peaceful Buns are the highlight of the event. Every year before the Bun Festival begins In front of the North Emperor Temple A mountain of buns of various sizes is tied up. For the worship of the gods Among these buns Most of the peace buns Were made by Guo Yuquan himself. Peaceful buns are not difficult to make The key to a good bun is the flour And the master's dough. How well it's made The reason for using sesame paste as the filling for Ping An buns Because there is cake flour in the sesame paste When the buns are strung up, the string Will be covered by the cake flour So the buns won't fall out so easily The ingredients of the sesame paste filling are oil, sugar, sesame. Sugar, sesame, cake flour. Wrap the filling in the fermented dough Let it rise for another half hour Then put it into the steam oven at 120 degrees to steam it And then stamped with a peace sign The cheap and filling Ping An buns are born. Lotus seed paste, bean paste, sesame paste. I think that's it. Our best seller this year is the black sesame flavor. From rolling flour to stuffing From steaming to stamping Eight people work from morning to night Repeating the same routine without stopping. They don't dare to slack off. The freshly baked Ping An buns Can't be delivered to the temple immediately They need to be dried and air-dried Before they can leave Guo Yiquan's sight It takes a day for the bread to cool. The drier it is. The better the skewers. When the peace buns have dried out Then string them up one by one The buns will be formed into skewers. The key to stringing buns is consistency. You're stringing them this way. Each one should be in this direction Otherwise, when you hang it up It won't look good Look at this. This one is wrong. Don't bother with these three. Lift them up. Lift them up. Strings of peace buns are hung on the balsam frame The final result is a spectacular mountain of buns. When these three buns were erected in front of the Pak Tai Temple. Guo Yuquan Has complete this important task before the Blessed Sacrament. The masking ceremony is about to begin. May the people of Cheung Chau be blessed by the gods. Peaceful group photo. Hong Kong will be prosperous. Prosperity and stability Amidst the exciting sounds of drums. Changzhou Taiping Religious Ceremony is in full swing. Ferry arrives with tons of tourists To the island There's a lot of excitement Crowds of people are swarming Everyone. They're all looking forward to the best part of the celebration. oops Piu Sai is a tradition in Lingnan It combines theater, magic, acrobatics, music and dance. Hong Kong Changzhou Piu Sai originated from Foshan, Guangdong Province. The idol group has lion dance and jumping Piu Sai are wonderful The sound of cheering, praying and chanting. Weaving into the most beautiful music It symbolizes good weather conditions and peace in the country. When the atmosphere on the island was at its peak. Guo Yiquan is still working in the production workshop of Ping An Insurance. Because we're going to hand out 8 gallons of buns tomorrow. So we have to make the last bun. After 12:00, the fast is over. We'll start eating meat. (background noise) (background noise) (background noise) So I'm gonna Have a couple beers and relax. The fast is over after 12 o'clock. Less than half an hour before the start time A huge crowd gathers at Bun Hill. Grabbing the bun hill is the climax of the festival Wishing everyone good weather The country is prosperous and the people are at peace The race will start at 00:00 in the morning. Get ready. 4321, go. (game sounds) (game sounds) Twelve o'clock in the morning. The horn of the race sounded. Men and women rush up the 14-meter-high bun hill to compete for the 9000 safe bags For the precious opportunity In the fierce competition Contestants put their best foot forward To snatch the precious peace packs from the heights. They didn't stop for a moment In just three minutes Only the contestant with the most points Will be crowned victorious With the sound of the ending horn It marks the end of the three-day ring-picking day Officially came to an end At the end of the event Every resident will receive a Peaceful buns which means bringing peace home. It not only represents good health It also symbolizes the blessing of the gods Let Changzhou people be safe and happy As a national intangible cultural heritage. It has been rooted in Hong Kong for over a hundred years It is full of Changzhou people's love of life. Respect for tradition Peaceful buns have long transcended the concept of food Wrapping the expectation of peace into the soft dough skin Brewing the warm flavor of home The legal Spring Festival vacation is over Xingning, Meizhou This small, low-key city located at the junction of Fujian, Guangdong and Gan provinces. is still bustling with activity Dancing dragons on lanterns Praying for prosperity Livelihood is prosperous This is a common ritual for the Hakka people. Good luck for the start of work Business is booming The sound of firecrackers The firecracker paper is red on the ground. The festive atmosphere spreads from San Tan Village to Hua Luodun. This is Fung, the village chef In order to accompany his family, he chose to go back to his hometown to start his own business He opened this farm He is about to have the busiest time of the year Hello. Daddy's working. Boss. Happy New Year. In Dazhen Village Fung, who is good at cooking, is the pioneer in organizing the lantern feast. He's the pioneer in organizing the lantern feast. After counting the ingredients. We have to finalize the menu with Uncle Lo, the newest member of the family. Lantern Appreciation Feast Traditional dishes It's a must. Sea Cucumber Stuffed tofu. What about other dishes? You can choose your own But here I'm using the chicken wine on the 14th. What's wrong with chicken wine? And we'll make our own sweet rice. This is the best Traditional culture must be passed on. That's right. Then, if there are any changes. Please let me know if there are any changes. Yes, sir. Thank you, everyone. Thank you. Xingning has a traditional lantern-viewing feast Lantern Appreciation Banquet with Chicken Nest Wine and Sweet Board These two delicacies are prepared by the families of newcomers To celebrate the arrival of their great-grandson Grandma was the first to get busy She opens a jar of homemade wine that has been hidden for two years. Here's the homebrew. Let's try it. After burning the grass Hakka Glutinous Rice Wine that has been roasted at high temperature Sweet and warm in taste Warms the stomach and nourishes the body This is a must-have ingredient for Qing Dynasty wine It needs to be fried for two years We'll fry it some other time. Papa Shinden was the first to do it. He made the famous local dish, Chicken's Nest Wine It's essential for Hakka women to nourish themselves after giving birth. The eel chicken is about one year old The knife work is very careful Roughly cut the chicken into large pieces Without destroying the nutrition and fiber of the chicken Sliced ginger Stir fry the chicken in hot oil Pour in the chicken pieces and stir-fry The high temperature makes the skin of the chicken rise rapidly Golden color Locking in the meat juices Then pour in the wine Slowly simmering Letting the wine flavor penetrate the chicken Ginger is pungent To control all the foulness The wine is warm and moist Secretly nourishes the skin of the chicken. Firming the chicken to the point where you can't stop thinking about it. No New Year's Eve without steaming sweet boards Without sweet boards, it's not a rite of passage. Sugar Plate is also known as "Big Dragon Plate". It is the Hakka's New Year's cake. Pan-fried is the most attractive way to make sweet boards. A small thin piece Rolled in hot oil Fry it over a gentle fire It's cooked on both sides Aromatic flavor in the mouth The birth of a child is a great joy for the Luo Shu family. The Lantern Festival is a great ceremony for the prosperity of the clan. Uncle Luo has booked a handmade lantern from the village master. He ordered handmade lanterns. Hello, Mr. Wang. The lanterns I ordered. Are they done? Yes. I've been working overtime. I'll come by at 8:30 to pick up the lanterns. ok Thank you for your hard work. Thank you so much. 70-year-old Wu Guilian is a craftsman in Xingning who can make both traditional lanterns And fireworks. The Spring Festival is also the peak time for her to receive orders. Happy Mid-Autumn Moon To that Get dressed up for at least three days Lanterns for the Lantern Appreciation Ceremony The lantern body is divided into three layers on six sides Covered with golden girl stands Decorated with small flowers White flowers for boys Red flowers for girls Means to bring wealth to the children Hope the son will become a dragon Hope for a daughter to become a phoenix Nightfall Master Wu's customized lanterns for Uncle Luo Finished the final decoration The lantern festival is also ready The sun rises in the east The procession of lanterns Arriving at the Banyan Tree in Flower Row. The enthusiastic Fung has also come early to help. The auspicious time has come. Representatives of the new families and Brother Fung receive the two big lanterns. Please return to the Dragon House Step by step, you'll rise higher. Thunder and Lightning Time In the midst of the blessings The grand and serious lantern-lighting ceremony begins The new lanterns rise slowly One hangs in the center hall One is hung in the upper hall This is a traditional custom in the Hakka region that has lasted for more than 600 years. It is a celebration of the continuity of life It is also the hope for the prosperity of the community. The joy of a new birth needs to be shared at the banquet Feng organizes four lantern-viewing feasts a day. Super wine and sweet rice delivered. Here you go. This morning there are 6 tables in the first floor hall Four tables on the second floor. Fourteen tables for lunch. The preparations are done. We're all working together. Ok Stuffed tofu is the main dish of the lantern festival. The tofu is fried in hot oil until golden brown and crispy. Then the melon is used as the base In a casserole dish, sprinkled with Hakka's favorite red yeast rice. Stewed to taste Finally, it's garnished with chopped green onion The freshly made tofu will still be trembling Slightly moist Tender and smooth Down your throat It's just right. Most Hakka people live in the mountains So they are good at cooking mountain delicacies But a good cook is never bound by tradition Sea cucumber stewed with pig's trotters This is a low-profile but surprising It's on the menu of the Lantern Festival "Mountain treasures and seafood in one pot. Slowly cooked for 10 minutes Pork skin is soft and sticky When you bite into it, it cuts in without any resistance. The tenderness of the texture will make you fall in love As for the sea cucumber penetrated by the meat juice Bite into it and it's full of grease It's soothing and lazy Feng and his partner are in a hurry They have to catch the next lantern feast He likes the hustle and bustle. New babies coming in. It makes business more festive. Because today's à la carte menu for the lantern festival. Let him have a free hand Fung has designed a lot of dishes. Steamed scallop with vermicelli is the icing on the cake. Steamed fish with oil and salt to celebrate the year's harvest. Xiangjiang gold cake to wish for a better future. He thinks the feast should not only be delicious It should also bring good omen. Today, Tien Din goes to the lanterns. Has long since surpassed the desire for nanding in the agricultural era. It has become a pure blessing ceremony Cheers Cheers Hope new babies come Hope to be wealthy (game sounds) (game sounds) A family with a newborn Hundreds of Guests Seeking and welcoming good fortune Hakka people create specialties in the course of migration Passing down customs and culture Keeping watch and helping each other The Hakka people are unceasingly living together Because of the mountain and sea barrier Lao Guang is fortunate to keep the tradition Passed down from generation to generation The rituals that bustle in the midst of the hustle and bustle And the food that never fails to remind us Reminds us of the fast running The lights of the world There is always one waiting for you to come home Guangdong TV's advocate of good life