舌尖上的中国第一部字幕

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China has a large population

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and the richest and most varied
natural landscapes

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in the world.

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Plateaus,

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forests,

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lakes,

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coastlines,

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These various geographical features
and climate conditions

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have helped to form
and preserve widely different species.

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No other country has so many

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potential food sources as China.

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By collecting,

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fetching,

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digging,

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hunting and fishing,

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people have acquired abundant gifts
from nature.

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Traveling through the four seasons,

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we'll discover a story
about nature and the people

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behind delicious foods.

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A Gift of Nature

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Shangri-la, Yunnan

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In the ancient forest nestled
by snowy mountains

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the air is wet and cool in the rainy season.

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(Shangri-la, Yunnan)

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It's not easy

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to catch up with Danzhen Zhuoma

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in the forest of pines and oaks.

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Zhuoma and her mother are looking

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for an elf-like food.

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Zhuoma has found matsutake
under the pine needles.

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It is a precious and edible fungus,

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only surviving in certain high-altitude
mountain areas

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that are free of pollution.

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We can usually only find

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one matsutake per kilometer.

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Danzhen Zhuoma

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It's canopy has already opened.

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It's not a good one.

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Matsutake yields were once high,

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but the price was low.

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Its production has fallen this year,

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while the price has surged.

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Matsutake is expensive.

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At restaurants in the big cities,

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a dish of

roast matsutake costs 1,600 yuan.

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Matsutake has an intense scent.

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After being lightly roasted,

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its spicy, mineral-like fragrance floats out.

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People who live far from nature

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regard the matsutake as some kind of treasure.

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Jidi Village sits in the center

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of the matsutake production area in Shangri-la.

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It's already empty

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before 3 a.m.

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Villagers who are able to climb mountains

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are out searching for the amazing mushroom.

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If we are late,

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the others won't leave us a chance.

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We won't find any matsutake,

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because the others will have
had picked them all.

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Zhuoma and her mother will hike

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to the ancient forest 20 kilometers away.

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Even to the villagers familiar with the forest,

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to find matsutake is completely by luck.

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High grade matsutake hides deep in the earth.

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The mother is looking for a pit

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she concealed two days ago.

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Under the earth,

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a new matsutake is growing.

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But it's small due to a lack of rain.

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Mother cares more about looking for matsutake

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than her own health.

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I'm a little worried that

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one day she might faint while in the mountain.

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She is getting old.

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Yak butter fried matsutake

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is common in the matsutake production area.

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Melt yak butter in a black clay pan,

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then add the slices of matsutake.

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The slices are dried rapidly in hot oil,

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and the fragrance is released.

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Such luxurious food materials

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need only to be cooked simply.

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Tibetans didn't like matsutake before,

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because of its strange taste.

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Matsutake used to be very cheap,

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but recent years,

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its price has shot up.

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To earn 10,000 yuan in one summer,

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herdsmen have to work hard in the rainy season.

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Matsutake prices are strictly based on grades.

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The Matsutake products are divided
into 48 grades

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before being sold.

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This one can be rated as Grade 1.

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It's quite good and big.

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Matsutake can keep fresh for 3 days at most,

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so merchants process it as delicately

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and as quickly as possible.

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A matsutake like this

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can be originally purchased for 80 yuan.

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And 6 hours later,

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it will appear at a super market in Tokyo

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priced at 700 yuan.

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Zhuoma is waiting with the crowds.

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She is anxious

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because her matsutake isn't so good.

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Others reaped much more matsutake than I did,

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so I'm quite uneasy and anxious.

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Over the past day, Zhuoma and her mother walked

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for 11 hours in the mountain,

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but earned very little.

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After the rainy season,

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all the matsutake will be gone.

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The family looks forward
to a lucky day tomorrow.

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There are only two seasons in Yunnan,

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rainy season and dry season.

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Every year starting from November,

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dry and warm winds rise on the land,

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blowing hard for the next six months.

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Not until the end of May,

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will rain fall upon Shangri-la
in Diqing Prefecture.

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Mushrooms in the ancient forest

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begin to shoot up after the heavy rain.

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But only matsutake

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is of interest to Zhuoma and her mother.

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Heavy rain is a gift from nature.

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Everyone works hard,

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but

fortune brings Zhuoma a better harvest.

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After digging up the matsutake,

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Zhuoma conceals the pit

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with pine needles.

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Only in this way

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can the hypha be preserved.

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To ensure sustainable yields,

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Tibetans follow the law of the forest.

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Matsutake is unique in flavor.

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It became a popular delicacy just 30 years ago.

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On the menu of traditional Chinese cuisine,

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there is another dainty food
growing in mountains.

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The cubes of fresh winter bamboo shoots,

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after being cooked in deep fat

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with various spices,
will be a widely popular dish

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in Jiangsu and Zhejiang Provinces.

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In China,

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many people rely on bamboo forests.

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They are also bamboo shoot experts.

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Mao Bamboo needs to be planted

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away from mulberries and pines,

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otherwise they won't grow well

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or produce bamboo shoots.

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Bao is a Zhejiang native.

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The biggest-ever bamboo shoot in Suichang

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was harvested in his bamboo forest.

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The winter bamboo shoot hides in the earth,

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and is hard to find on the surface.

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But Bao can easily locate the bamboo shoot

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by only observing the color of bamboo leaves.

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Under the lifeless earth,

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a bamboo shoot is silently growing.

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The winter bamboo shoot is
seasonal and hard to preserve.

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After being peeled,

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it leaves little left to be cooked.

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Chinese chefs love it

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because it is single-grained,

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able to easily absorb the flavor
of added garnishes.

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In particular, it can help attain
a flavor balance

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when being cooked with greasy fatty meat.

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Bao always looks for 4-y

ear-old bamboo plants

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before locating bamboo shoots.

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Digging along the subterranean stem

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and picking the shoots gently are necessary
to prevent the roots from being harmed.

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Covered with earth,

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the harvested shoots can be preserved

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for over two weeks in a natural way.

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1,500 kilometers southwest

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of eastern Zhejiang,

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a lush summer falls on a bamboo forest
in Liuzhou.

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(Liuzhou, Guangxi)

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Guangxi native Ye Yaliang

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manages a bamboo forest that produces
large, sweet bamboo shoots.

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The most tender bamboo shoots

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can be harvested between

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mid-June and mid-September.

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Bamboo shoots will solidify shortly
after breaking through the soil.

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They turn old and bitter if not dug up in time.

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Ye's forest yields the rhizome shoot
that grows in summer.

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It's not as tender as the winter bamboo shoot,

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but it is the main ingredient

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for making Liuzhou Sour Bamboo Shoot.

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Sour Bamboo Shoot is made under the guidance
of an ancestral recipe.

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I'm the eldest grandson,

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so I've inherited the cooking skill.

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Braised yellow croaker
with soybean and sour bamboo shoot

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has an authentic Guangxi flavor.

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Deep-fry tiny yellow croakers first,

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then cook them with soybeans
and the sour bamboo shoots in oil.

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The dish is a great appetizer.

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The sour bamboo shoot is also an ingredient

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for cooking Snail Rice-flour Noodles,

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a local snack in Liuzhou.

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Ye's sweet bamboo shoots

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have reached a respiration peak

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two hours after being reaped.

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Four hours later,

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they will begin to soften and rot.

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Ye and his family work faster.

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Every day, Ye checks the jars
containing sour bamboo shoots

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before going to sleep.

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(Ye Yaliang)

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Under the lamp, he checks the processed shoots.

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His son says there will be customers tomorrow.

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But the shoots won't be ready
for another 3 days.

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Ye plans to turn away the customers.

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Bao is cooking soup with winter bamboo shoots.

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The salted pork and bamboo shoots,

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with a half-and-half proportion,

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will be fried before being simmered

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in soup stock.

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The two flavors melt together.

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Originally, the soup, Pickled Tuk Fresh,

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was cooked with Spring bamboo shoots.

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But Bao has instead used
Suichang winter bamboo shoot

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that is 20 times more expensive.

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In his eyes,

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the vegetables are common

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in his bamboo forest.

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Every lunar February,

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the spring bamboo shoot
succeeds the winter shoot

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as the main ingredient for making the soup.

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Besides fresh food materials,

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some spices used to season delicacies

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also come from nature.

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In Nuodeng Mountain area in northern Dali,

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(Dali, Yunnan)

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The eye-catching red sandstones are the home

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to many natural salt wells.

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The salt is indispensable for making a delicacy
in the mountain.

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The process to make Blood Sausage
won't last long.

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One week is always enough.

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Yunnan natives Huang and his son, Shujiang

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are building a cooking stove by a stream.

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They build such a stove every winter

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to cook salt.

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Brine is needed for the salt cooking process.

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The salt well has been here

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for over 1,000 years.

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The s

alt will help

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make a local specialty.

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It's so nice.

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Experienced Huang recognizes

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it's a mature Nuodeng ham.

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It was salted 3 years ago,

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and has been air-dried completely.

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Over the course of three years,

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the fat in the ham oxidized,
and created a unique flavor.

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The ham will be cut into parts before cooking.

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Each part can be cooked differently.

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Meat attached to bones is the best.

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Hams over 3 years old can be eaten rare.

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Stir-fried ham with asparagus lettuce

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needs well-marbled ham meat

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and fresh asparagus lettuce.

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Garlic is added to season the dish.

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Local dishes are always cooked
with both meat and vegetables.

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As the temperature rises at mid-day

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more salt exudes

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from the earth surrounding the well,

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attracting the animals nearby.

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00:18:18,080 --> 00:18:20,679
Shujiang has been cooking for 4 hours

270
00:18:21,160 --> 00:18:22,761
and the salt has gradually crystallized.

271
00:18:25,000 --> 00:18:26,319
(Huang Shujiang)

272
00:18:28,040 --> 00:18:31,039
The potassium in the salt is good for health.

273
00:18:31,440 --> 00:18:32,879
With a mild taste,

274
00:18:33,480 --> 00:18:35,559
the salt is perfect for making hams.

275
00:18:38,000 --> 00:18:40,799
The mold helps weigh a certain amount of salt.

276
00:18:42,280 --> 00:18:44,639
The precise weighing measure proves that

277
00:18:44,960 --> 00:18:47,919
salt used to be the most
important commodity here.

278
00:18:57,080 --> 00:18:58,799
Huang and his son

279
00:18:59,720 --> 00:19:00,999
came to a winter market in Yunlong County

280
00:19:01,280 --> 00:19:03,999
to select pork for ham making.

281
00:19:07,880 --> 00:19:10,439
Pigs growing on the plateau are different.

282
00:19:14,240 --> 00:19:15,759
Top-rated Nuodeng hams contain

283
00:19:16,000 --> 00:19:17,639
a moderate amount of fat.

284
00:19:21,240 --> 00:19:22,599
Fried rice with ham is cooked

285
00:19:23,720 --> 00:19:25,839
by mixing rice evenly with diced ham
in a hot pan

286
00:19:26,360 --> 00:19:28,319
which makes the fragrances

287
00:19:29,080 --> 00:19:31,439
of rice and meat melt together.

288
00:19:32,080 --> 00:19:34,

319
The dish tastes best when hot.

289
00:19:44,320 --> 00:19:46,400
Every year, hams are made
between the winter solstice

290
00:19:46,680 --> 00:19:49,679
and the "Great Cold"
of the Chinese lunar calendar.

291
00:19:51,000 --> 00:19:53,399
At an elevation of 1,800 meters,

292
00:19:53,720 --> 00:19:56,719
Nuodeng sits where a river turns in a valley.

293
00:19:57,640 --> 00:19:59,159
The wet and warm climate

294
00:19:59,360 --> 00:20:01,479
helps ferment the hams.

295
00:20:07,240 --> 00:20:08,959
It takes much longer than one or two days

296
00:20:09,280 --> 00:20:10,159
to salt a ham.

297
00:20:10,480 --> 00:20:11,720
After being salted for a month,

298
00:20:12,160 --> 00:20:13,481
it will be hung up and air-dried.

299
00:20:18,240 --> 00:20:19,519
Huang and his son salt hams

300
00:20:20,080 --> 00:20:21,879
in their old yard.

301
00:20:23,560 --> 00:20:25,839
The climate on the mountain keeps changing.

302
00:20:26,640 --> 00:20:28,439
A cold, sunny day

303
00:20:28,800 --> 00:20:30,239
is the best time to make hams.

304
00:20:32,400 --> 00:20:34,519
Shujiang has 10 years of ham-making experience.

305
00:20:34,880 --> 00:20:36,719
But he is still less skilled than his father.

306
00:20:40,720 --> 00:20:41,719
Yes, do it like this.

307
00:20:42,240 --> 00:20:42,999
Salt it evenly.

308
00:20:43,320 --> 00:20:45,199
Press hard. Put more salt on.

309
00:20:45,600 --> 00:20:47,479
Besides his instructions,

310
00:20:47,760 --> 00:20:49,040
comprehension is also important.

311
00:20:49,360 --> 00:20:50,999
The processes of rubbing,

312
00:20:51,240 --> 00:20:52,879
blood discharging, salt spreading,

313
00:20:53,240 --> 00:20:55,640
and the amount of salt needed
all depends on my own judgment.

314
00:20:56,080 --> 00:20:58,519
It's simple to salt the hams.

315
00:20:59,200 --> 00:21:02,559
Just spread self-made Nuodeng salt evenly
on the ham,

316
00:21:02,840 --> 00:21:03,879
and press it repeatedly.

317
00:21:05,600 --> 00:21:07,879
Huang cherishes every grain of the salt

318
00:21:08,640 --> 00:21:11,999
due to its complex cooking process.

319
00:21:16,400 --> 00:21:19,679
People today no longer take salt seriously.

320
00:21:20,800 --> 00:21:22,679
Advanced transportation and technology

321
00:21:22,920 --> 00:21:25,479
have make salt common and cheap.

322
00:21:26,200 --> 00:21:28,439
But in our eyes,

323
00:21:28,680 --> 00:21:31,919
Nuodeng salt is still a gift
bestowed by nature.

324
00:21:36,760 --> 00:21:40,079
The river valley becomes warm and wet.

325
00:21:43,840 --> 00:21:45,199
And over 1,000 hams

326
00:21:45,520 --> 00:21:48,479
begin to mildew.

327
00:21:50,160 --> 00:21:51,279
The mold

328
00:21:51,600 --> 00:21:54,519
pushes hams into a deep fermentation process.

329
00:21:56,800 --> 00:21:59,079
The dainty delicacy i

n the mountain

330
00:21:59,400 --> 00:22:01,039
is gradually maturing.

331
00:22:08,400 --> 00:22:09,399
In October,

332
00:22:10,080 --> 00:22:13,399
autumn falls on the plain areas
in Hubei and Hunan.

333
00:22:13,720 --> 00:22:16,799
In Hubei, the water level of the lakes

334
00:22:17,080 --> 00:22:18,480
close to the Yangtze begin to drop.

335
00:22:19,400 --> 00:22:20,721
The laws of nature provide people

336
00:22:20,920 --> 00:22:23,839
with an opportunity
to reach the bottoms of the lakes.

337
00:22:32,080 --> 00:22:34,639
Every year, brothers Shengwu and Maorong

338
00:22:35,280 --> 00:22:37,319
come to Jiayu

339
00:22:37,520 --> 00:22:39,479
for a hard job

340
00:22:39,720 --> 00:22:41,959
when the water level drops.

341
00:22:47,440 --> 00:22:48,720
New opportunities and challenges

342
00:22:48,960 --> 00:22:51,759
are waiting for them.

343
00:22:55,880 --> 00:22:56,759
The brothers

344
00:22:56,960 --> 00:22:59,159
are going to dig up a delicious vegetable.

345
00:23:00,280 --> 00:23:01,479
It grows

346
00:23:01,760 --> 00:23:03,599
deep in the silt

347
00:23:07,400 --> 00:23:09,959
and is difficult to dig out.

348
00:23:26,040 --> 00:23:26,919
Here's another one.

349
00:23:27,440 --> 00:23:28,519
It's more to this side.

350
00:23:34,720 --> 00:23:37,719
This gem Maorong has dug out is a lotus root,

351
00:23:38,440 --> 00:23:40,679
a high-yield vegetable that grows in lakes.

352
00:23:45,280 --> 00:23:46,599
I built my house and provided for my kids
to go to school

353
00:23:46,960 --> 00:23:50,279
with the money I earned doing this.

354
00:23:51,000 --> 00:23:51,919
Excellent physical condition

355
00:23:52,120 --> 00:23:53,799
is necessary for the work.

356
00:23:54,560 --> 00:23:56,039
It requires a strong body.

357
00:23:56,400 --> 00:23:58,159
People who are not so strong

358
00:23:58,600 --> 00:24:01,319
are incapable of digging through the silt.

359
00:24:01,600 --> 00:24:02,560
So they have to give up.

360
00:24:05,440 --> 00:24:07,719
It needs patience and skill

361
00:24:08,000 --> 00:24:09,839
to dig up a complete lotus root.

362
00:24:11,680 --> 00:24:14,279
Locate it first and figure out its length,

363
00:24:14,840 --> 00:24:17,439
and then clear away the silt around it,
bit by bit.

364
00:24:20,720 --> 00:24:24,199
If it is broken and contaminated with silt,

365
00:24:24,440 --> 00:24:25,599
the value will be ruined.

366
00:24:26,480 --> 00:24:28,479
So workers must be very careful

367
00:24:28,680 --> 00:24:31,439
to dig the root out without breaking it.

368
00:24:41,000 --> 00:24:43,679
Lotus root is rich in starch.

369
00:24:44,760 --> 00:24:48,239
Hubei natives are good at cooking it.

370
00:24:49,760 --> 00:24:50,879
A fried lotus root sandwich
is always cooked this way:

371
00:24:51,680 --> 00:24:54,43

9
Peel the skin, cut it into thin slices,

372
00:25:08,680 --> 00:25:11,399
place minced meat stuffing evenly

373
00:25:11,720 --> 00:25:13,559
in between two slices.

374
00:25:20,520 --> 00:25:23,199
Dip the raw sandwich in flour paste

375
00:25:24,400 --> 00:25:26,479
and fry until it turns golden.

376
00:25:40,440 --> 00:25:41,039
Lotus root is a kind of natural food

377
00:25:41,280 --> 00:25:43,959
that demands a lot of human labor.

378
00:25:44,680 --> 00:25:46,999
So it has more added value

379
00:25:47,240 --> 00:25:48,759
than any other vegetable.

380
00:25:51,920 --> 00:25:53,319
The only way to get lotus root

381
00:25:53,640 --> 00:25:55,879
is to harvest it by manpower.

382
00:25:56,840 --> 00:25:58,559
No matter how large a lake is,

383
00:25:58,800 --> 00:26:01,279
lotus root cannot be harvested by machine.

384
00:26:03,880 --> 00:26:04,920
When harvest season comes,

385
00:26:05,160 --> 00:26:07,079
workers leave their hometowns

386
00:26:07,400 --> 00:26:08,719
for the production areas.

387
00:26:11,240 --> 00:26:14,559
Every year, Maorong and Shengwu

388
00:26:17,040 --> 00:26:20,679
work away from home for 7 months.

389
00:26:21,040 --> 00:26:23,360
It's a comfortable salary
that attracts them to do the job.

390
00:26:23,920 --> 00:26:25,239
They understand that

391
00:26:25,520 --> 00:26:29,159
the harder the job is,
the more money they will earn.

392
00:26:36,480 --> 00:26:37,719
Before last Spring Festival,

393
00:26:37,960 --> 00:26:39,399
the price of lotus root shot up,

394
00:26:39,720 --> 00:26:42,679
attracting more workers to Jiayu.

395
00:26:51,080 --> 00:26:53,719
My waist hurts, one of my arms aches,

396
00:26:54,000 --> 00:26:55,919
and one of my legs is tingling.

397
00:26:56,360 --> 00:26:58,119
My stomach also hurts.

398
00:26:58,880 --> 00:27:00,239
My wife has urged me

399
00:27:00,480 --> 00:27:02,239
to take good care of myself.

400
00:27:06,480 --> 00:27:09,719
We certainly hope the price can be higher

401
00:27:09,960 --> 00:27:11,360
only for the sake of our livelihood

402
00:27:11,800 --> 00:27:12,759
and earnings.

403
00:27:17,640 --> 00:27:19,839
The workers like cold weather -

404
00:27:20,600 --> 00:27:22,759
Not because the cold can make the work easier,

405
00:27:23,160 --> 00:27:24,279
but because on cold days,

406
00:27:24,520 --> 00:27:26,679
more people cook lotus root soups,

407
00:27:27,120 --> 00:27:28,639
which can create a price hike.

408
00:27:32,880 --> 00:27:36,959
Hubei people usually use lotus root
to cook soup.

409
00:27:39,560 --> 00:27:42,439
In Wuhan and other parts in central Hubei,

410
00:27:42,760 --> 00:27:44,561
Stewed ribs with lotus root is a common dish.

411
00:27:45,800 --> 00:27:48,199
Nearly all local households

412
00:27:48,440 --> 00:27:51,119
cook this soup onc

e or twice every month.

413
00:27:52,440 --> 00:27:56,039
Put pork rib cubes in an earthenware pot,

414
00:27:57,080 --> 00:27:59,799
then simmer them on slow heat

415
00:28:02,600 --> 00:28:05,159
for an hour in the boiled soup.

416
00:28:05,480 --> 00:28:07,081
After adding in peeled lotus root cubes,

417
00:28:08,160 --> 00:28:10,839
use high heat until the soup boils.

418
00:28:11,320 --> 00:28:13,840
It will be finished after being stewed
for another half an hour.

419
00:28:18,880 --> 00:28:21,039
It's us that have dug them out.

420
00:28:22,480 --> 00:28:24,479
When we see lotus roots at markets,

421
00:28:24,800 --> 00:28:26,479
we get a special feeling.

422
00:28:26,880 --> 00:28:28,199
It's us that dug them out,

423
00:28:28,680 --> 00:28:29,999
right?

424
00:28:30,360 --> 00:28:31,441
We certainly feel that way.

425
00:28:32,600 --> 00:28:34,719
We feel close to them.

426
00:28:37,320 --> 00:28:39,279
5 more months are still needed

427
00:28:39,640 --> 00:28:41,439
to finish the harvest in the lake.

428
00:28:43,560 --> 00:28:45,399
At the Zhen Lake,

429
00:28:45,800 --> 00:28:47,559
300 professional workers

430
00:28:47,800 --> 00:28:50,279
work from sunrise to sunset every day.

431
00:28:51,360 --> 00:28:53,679
In Hubei, abundant in freshwater lakes,

432
00:28:54,000 --> 00:28:56,279
the same scene takes place every year.

433
00:28:58,760 --> 00:29:00,719
(Chagan Lake, Jilin Province)

434
00:29:05,600 --> 00:29:06,919
Several months later,

435
00:29:07,640 --> 00:29:10,519
thousands of miles away,

436
00:29:10,800 --> 00:29:12,479
on Chagan Lake of Jilin Province,

437
00:29:13,200 --> 00:29:15,519
a group of professional fishermen
start their work season.

438
00:29:17,160 --> 00:29:18,599
Dry air

439
00:29:18,800 --> 00:29:20,039
and extreme cold

440
00:29:21,160 --> 00:29:23,959
have frozen the lakes

441
00:29:24,240 --> 00:29:25,279
on the Gorlos Grassland.

442
00:29:27,000 --> 00:29:28,999
But a bountiful harvest

443
00:29:29,240 --> 00:29:30,839
is approaching.

444
00:29:39,040 --> 00:29:40,359
At a restaurant in Beijing,

445
00:29:40,920 --> 00:29:42,159
chefs are making

446
00:29:42,440 --> 00:29:44,479
the most popular dish,

447
00:29:45,040 --> 00:29:46,280
Bread Soaked in Fish Head Soup.

448
00:29:47,640 --> 00:29:49,360
The big fish head comes from the Northeast,

449
00:29:49,560 --> 00:29:52,039
hundreds of kilometers away.

450
00:29:54,760 --> 00:29:55,919
Without being fried,

451
00:29:56,640 --> 00:29:57,761
the fish head will be stewed

452
00:29:58,440 --> 00:30:00,919
for 25 minutes

453
00:30:01,960 --> 00:30:04,599
in a big pot with soup stock.

454
00:30:08,080 --> 00:30:10,919
Chefs make the freshly-cooked
pancake side dish.

455
00:30:12,360 --> 00:30:14,561
The dish will be ready
after the broth is we

ll absorbed.

456
00:30:17,400 --> 00:30:19,840
The fish head dish is a favorite specialty
of Chinese people.

457
00:30:20,160 --> 00:30:21,239
High quality fish heads

458
00:30:21,480 --> 00:30:24,199
are more expensive than fresh fish.

459
00:30:29,200 --> 00:30:30,519
At 4:00 a.m.,

460
00:30:30,720 --> 00:30:33,199
fishermen set out early for Chagan Lake.

461
00:30:36,760 --> 00:30:38,999
Armed with cotton socks, boots

462
00:30:39,240 --> 00:30:40,280
and hats made of dog skin,

463
00:30:40,920 --> 00:30:41,879
They are heading

464
00:30:42,120 --> 00:30:44,159
to the previously chosen fishing spot.

465
00:30:48,160 --> 00:30:50,959
It's not land underneath them,

466
00:30:51,360 --> 00:30:52,279
but a frozen lake.

467
00:30:56,560 --> 00:30:58,119
The grooms are very afraid

468
00:30:58,520 --> 00:30:59,799
of unfrozen cracks.

469
00:31:01,080 --> 00:31:02,919
If stepping on, the men and their horses

470
00:31:03,560 --> 00:31:07,239
will fall in the water
and probably lose their lives.

471
00:31:13,160 --> 00:31:14,479
Which is the right direction?

472
00:31:15,040 --> 00:31:16,599
Nobody dares to say.

473
00:31:21,840 --> 00:31:24,159
The gamble will last for hours

474
00:31:24,960 --> 00:31:27,000
and is only to be won
by those with rich experience.

475
00:31:32,840 --> 00:31:34,559
It's a sunny day.

476
00:31:35,040 --> 00:31:36,799
Oxygen in the water increases

477
00:31:37,960 --> 00:31:39,559
and the fish crowd together.

478
00:31:42,320 --> 00:31:46,359
A 2,000-meter fish net quickly
sinks to the bottom.

479
00:31:53,160 --> 00:31:54,599
At such a low temperature,

480
00:31:55,120 --> 00:31:56,759
fish keep still.

481
00:31:58,320 --> 00:31:59,720
But, a failure in locating the fish

482
00:32:00,080 --> 00:32:02,239
may bring a bad luck streak

483
00:32:02,600 --> 00:32:03,799
that lasts for days.

484
00:32:11,800 --> 00:32:13,599
Fishermen are working

485
00:32:13,880 --> 00:32:14,839
in silence.

486
00:32:16,040 --> 00:32:19,239
Anxiety and nervousness shroud the lake.

487
00:32:20,520 --> 00:32:22,519
The thick clothes make people move slowly

488
00:32:22,840 --> 00:32:23,961
even when doing simple work.

489
00:32:25,520 --> 00:32:26,999
The chief fisherman cares most about

490
00:32:27,360 --> 00:32:29,319
his accuracy of judgment.

491
00:32:29,960 --> 00:32:30,759
Because it concerns

492
00:32:31,000 --> 00:32:33,159
his reputation and pride.

493
00:32:36,520 --> 00:32:38,319
(Shi Baozhu)

494
00:32:42,080 --> 00:32:44,279
Fish is an everyday dish here.

495
00:32:45,680 --> 00:32:48,159
77-year-old Shi Baozhu

496
00:32:49,120 --> 00:32:50,199
is experienced

497
00:32:50,440 --> 00:32:52,439
and famous here.

498
00:32:53,840 --> 00:32:54,921
I have been engaged in this

499
00:32:55,080 --> 00:32:56,080
since I w

as 15 years old.

500
00:32:56,120 --> 00:32:57,119
I'm 77 years old.

501
00:32:57,560 --> 00:32:58,679
How many years do you think
I've been doing this?

502
00:32:59,320 --> 00:33:01,159
I have never stopped this work,

503
00:33:02,320 --> 00:33:04,519
or left the water or the fish.

504
00:33:08,240 --> 00:33:10,279
That's enough for today.

505
00:33:11,000 --> 00:33:12,039
I have work to do

506
00:33:13,960 --> 00:33:15,079
at the frozen lake.

507
00:33:24,520 --> 00:33:27,679
Fishermen are setting up a capstan on the ice.

508
00:33:29,000 --> 00:33:31,199
A rope has been wound around the capstan.

509
00:33:32,200 --> 00:33:33,599
Horses are driven

510
00:33:33,880 --> 00:33:36,919
to pull the 2,000 meter-long net under the ice.

511
00:33:44,760 --> 00:33:46,439
The breathtaking moment arrives.

512
00:33:47,760 --> 00:33:49,359
Under the icy surface,

513
00:33:49,760 --> 00:33:50,800
the fish net moves slowly.

514
00:33:51,680 --> 00:33:53,559
The scene indicates that

515
00:33:54,120 --> 00:33:55,719
the sunshine is moderate

516
00:33:56,000 --> 00:33:58,159
and the thickness of ice is proper.

517
00:33:59,760 --> 00:34:00,999
But can it promise that fish are nearby?

518
00:34:01,320 --> 00:34:02,719
Spring Festival is approaching.

519
00:34:07,080 --> 00:34:09,439
In tradition,

520
00:34:09,760 --> 00:34:12,559
there would be a sacrifice
for the lake and fish.

521
00:34:13,600 --> 00:34:15,959
Tourism and commercial operations

522
00:34:16,200 --> 00:34:18,359
make the ceremony more grand.

523
00:34:28,200 --> 00:34:30,159
Shi will play a leading role

524
00:34:30,520 --> 00:34:31,879
in the performance.

525
00:34:33,400 --> 00:34:34,599
Though the ritual

526
00:34:34,840 --> 00:34:37,639
has been changed a lot

527
00:34:38,480 --> 00:34:40,519
Shi still prays piously to the lake god

528
00:34:40,840 --> 00:34:44,279
for a good harvest next year.

529
00:34:50,640 --> 00:34:52,919
Eight hours later,

530
00:34:54,160 --> 00:34:55,879
It's the time to pull out the net.

531
00:35:00,120 --> 00:35:00,879
Come out, fish!

532
00:35:08,320 --> 00:35:11,119
The entire load of fish has been extracted.

533
00:35:12,080 --> 00:35:14,079
The lucky locals

534
00:35:14,560 --> 00:35:16,600
have received generous gifts
from nature once again.

535
00:35:27,880 --> 00:35:29,919
The moment arouses people's thoughts
and feelings.

536
00:35:31,280 --> 00:35:32,879
The fishermen are excited

537
00:35:33,120 --> 00:35:34,599
at the big, fat fishes.

538
00:35:35,720 --> 00:35:38,039
But no one notices that

539
00:35:38,720 --> 00:35:41,399
there are no tiny fish

540
00:35:41,760 --> 00:35:44,919
weighing less than 2 kilos in the net.

541
00:35:50,080 --> 00:35:51,559
Only Shi knows

542
00:35:52,240 --> 00:35:54,039
it's a strict rule among the fisherme

n

543
00:35:54,320 --> 00:35:56,599
that has been passed on for generations.

544
00:36:00,360 --> 00:36:02,559
Each mesh of the fish net is 20cm in diameter.

545
00:36:03,240 --> 00:36:04,640
The specific design enables the net

546
00:36:04,760 --> 00:36:07,039
to only trap fish over 5 years old.

547
00:36:07,880 --> 00:36:09,839
The young fish

548
00:36:10,080 --> 00:36:11,359
are able to escape.

549
00:36:12,880 --> 00:36:14,999
As the Gorlos Mongol saying goes,

550
00:36:15,280 --> 00:36:17,000
"Always leave something for the next hunt."

551
00:36:17,400 --> 00:36:18,959
It's a sound principle.

552
00:36:26,880 --> 00:36:29,199
We must do it every year.

553
00:36:32,520 --> 00:36:34,839
We must abide by the long-lasting tradition.

554
00:36:39,280 --> 00:36:40,599
It represents a wish for an annual surplus.

555
00:36:40,880 --> 00:36:42,359
Let's take all the fish home today.

556
00:36:43,240 --> 00:36:45,280
Let's do nothing
but enjoy fish and alcohol tonight.

557
00:36:47,560 --> 00:36:48,639
The big fish just caught

558
00:36:48,880 --> 00:36:50,120
is to be cooked at Shi's family

559
00:36:50,240 --> 00:36:51,960
for the dinner on the lunar New Year's Eve.

560
00:36:52,400 --> 00:36:53,479
Traditionally,

561
00:36:53,680 --> 00:36:55,719
it's a rich feast of fish.

562
00:36:58,240 --> 00:36:59,599
Fish is the main ingredient

563
00:36:59,960 --> 00:37:01,639
of all the dishes.

564
00:37:02,840 --> 00:37:04,239
Shi's son-in-law cooks well

565
00:37:04,600 --> 00:37:05,880
and will serve the whole family.

566
00:37:10,680 --> 00:37:13,159
He exhausts his ability
to complete all 14 dishes

567
00:37:13,800 --> 00:37:15,679
on the feast menu.

568
00:37:22,640 --> 00:37:24,679
The main dish is Stewed Fishes

569
00:37:25,240 --> 00:37:27,519
seasoned with a special sauce in the Northeast.

570
00:37:31,640 --> 00:37:33,439
First, stew the bighead carp thoroughly,

571
00:37:34,560 --> 00:37:36,679
then add in several other fishes one by one.

572
00:37:37,400 --> 00:37:38,559
The combination represents

573
00:37:38,800 --> 00:37:41,279
the straightforward character of the locals.

574
00:37:52,080 --> 00:37:54,719
Children accompany the elders for a drink

575
00:37:55,800 --> 00:37:57,359
after a tough and busy year.

576
00:38:01,560 --> 00:38:03,999
This is sashimi.

577
00:38:04,960 --> 00:38:06,359
This is whitebait,

578
00:38:06,720 --> 00:38:07,639
Wuchang fish,

579
00:38:09,120 --> 00:38:10,639
and fish meat cubes.

580
00:38:10,960 --> 00:38:12,559
The scent of various fish

581
00:38:12,840 --> 00:38:14,959
fills the night of the little fishing village.

582
00:38:33,000 --> 00:38:34,279
Gifts from the lakes

583
00:38:34,520 --> 00:38:36,839
have nourished the residents nearby;

584
00:38:37,280 --> 00:38:38,399
While the ocean

585
00:

38:38,840 --> 00:38:41,919
is an even more important source of food
the Chinese rely on.

586
00:38:44,120 --> 00:38:46,319
On the three islands of Guangxi

587
00:38:46,560 --> 00:38:48,519
inhabited by Jing ethnic groups

588
00:38:48,760 --> 00:38:50,319
the fishermen used to fish on stilts.

589
00:38:53,880 --> 00:38:54,879
Fish usually swarm in the morning and evening

590
00:38:55,120 --> 00:38:58,119
when the southwest monsoon dominates.

591
00:38:59,920 --> 00:39:01,959
By casting the fish net

592
00:39:02,520 --> 00:39:04,759
while standing on stilts,

593
00:39:05,560 --> 00:39:07,919
the fishermen can efficiently catch fish

594
00:39:08,240 --> 00:39:09,199
in the shallow sea.

595
00:39:12,920 --> 00:39:14,559
Facing the sea,

596
00:39:15,200 --> 00:39:17,919
people couldn't help

597
00:39:20,040 --> 00:39:22,480
but sigh over the shrinking availability
of natural resources.

598
00:39:23,360 --> 00:39:26,799
Today, the once prosperous fishing method
can be only seen in folklore performances.

599
00:39:28,760 --> 00:39:30,839
These are the last five men
capable of the stunt

600
00:39:31,440 --> 00:39:34,959
in Wanwei Jing ethnic village.

601
00:39:41,600 --> 00:39:43,359
To the seaside residents,

602
00:39:43,640 --> 00:39:46,239
the deep ocean is more attractive.

603
00:39:50,800 --> 00:39:54,239
China has a coastline of 18,000 kilometers.

604
00:39:55,240 --> 00:39:58,279
The further the fishermen are away from land,

605
00:39:58,800 --> 00:40:00,279
the more dangerous the task.

606
00:40:03,480 --> 00:40:05,479
After praying at the Mazu Temple,

607
00:40:05,920 --> 00:40:08,199
the fishermen will set out.

608
00:40:09,760 --> 00:40:13,519
Hainan native Lin Hongqi
is to captain the boat.

609
00:40:25,000 --> 00:40:25,999
It's winter.

610
00:40:26,400 --> 00:40:29,479
Diesel, fresh water and food

611
00:40:29,720 --> 00:40:31,279
have been loaded on Lin's boat.

612
00:40:31,680 --> 00:40:34,119
It's ready to sail.

613
00:40:41,440 --> 00:40:42,719
Of the 20 crew members aboard,

614
00:40:43,000 --> 00:40:44,479
all are young or middle-aged.

615
00:40:50,160 --> 00:40:52,959
The decreasing numbers of fish

616
00:40:53,320 --> 00:40:55,039
make fishing much more difficult.

617
00:41:02,640 --> 00:41:04,159
But Lin knows that

618
00:41:04,400 --> 00:41:07,479
nature won't satisfy man all the time.

619
00:41:07,720 --> 00:41:09,639
Sometimes man has to take his chance.

620
00:41:16,680 --> 00:41:19,519
Lin catches a wolffish at evening.

621
00:41:21,440 --> 00:41:22,801
We can see its emerald green bones

622
00:41:23,240 --> 00:41:25,479
after it's been cut open.

623
00:41:26,640 --> 00:41:28,199
The fish is tasty enough

624
00:41:28,440 --> 00:41:29,559
after simply being boiled.

625
00:41:30,080 --> 00:41:31,199
Instant noodles

626
00:4

1:31,440 --> 00:41:33,239
and the fish make for a pleasant supper.

627
00:41:35,920 --> 00:41:38,799
But Lin isn't having a relaxed supper.

628
00:41:49,160 --> 00:41:51,279
Fishes are attracted to light.

629
00:42:14,880 --> 00:42:16,919
After toiling for two hours,

630
00:42:17,480 --> 00:42:19,559
they've gotten nothing

631
00:42:20,160 --> 00:42:21,479
but some jellyfish.

632
00:42:43,120 --> 00:42:45,759
It comes as no surprise.

633
00:42:48,280 --> 00:42:50,319
But the captain is under greater pressure.

634
00:42:56,400 --> 00:42:58,639
If they're still fruitless half a month later,

635
00:42:59,520 --> 00:43:02,199
Lin must take the responsibility.

636
00:43:25,640 --> 00:43:26,719
Mackerel is the main food

637
00:43:27,040 --> 00:43:29,599
for the sailors out at sea.

638
00:43:31,440 --> 00:43:33,199
The salted fish can be preserved

639
00:43:33,400 --> 00:43:34,599
for a long time.

640
00:43:38,760 --> 00:43:41,919
Fish heads and tails can be cooked
with pickled cabbage

641
00:43:42,160 --> 00:43:44,119
into a tasty soup.

642
00:43:51,520 --> 00:43:55,159
There are 22 islands and 7 shoals

643
00:44:15,840 --> 00:44:17,520
Fishermen fishing around the Xisha Islands

644
00:44:17,680 --> 00:44:20,479
have to go ashore in bad weather.

645
00:44:26,840 --> 00:44:29,079
Deep-sea fishing costs a lot.

646
00:44:29,840 --> 00:44:31,479
Lin has gone out to sea

647
00:44:31,800 --> 00:44:33,759
twice this year,

648
00:44:34,080 --> 00:44:35,840
ultimately losing tens of thousands of yuan.

649
00:44:38,680 --> 00:44:41,159
They have gotten nothing

650
00:44:41,400 --> 00:44:42,879
since departure.

651
00:44:44,040 --> 00:44:45,879
Lin is under great pressure.

652
00:45:04,360 --> 00:45:06,919
The crew places their hopes on him.

653
00:45:07,120 --> 00:45:08,039
He is the captain,

654
00:45:08,520 --> 00:45:10,919
responsible for locating fish shoals.

655
00:46:11,240 --> 00:46:14,279
Traveling long distances within one day,

656
00:46:15,080 --> 00:46:16,681
the people who depend on the sea finally

657
00:46:16,880 --> 00:46:18,760
received generous gifts from nature once again.

658
00:46:19,560 --> 00:46:20,359
But

659
00:46:20,600 --> 00:46:23,559
pelagic fishing only runs 6 months a year.

660
00:46:23,960 --> 00:46:25,759
There's no time to be lost.

661
00:46:31,720 --> 00:46:33,639
The fishermen have a unique way

662
00:46:33,960 --> 00:46:36,159
to celebrate the harvest:

663
00:46:38,760 --> 00:46:40,119
A rich feast of fish.

664
00:46:40,560 --> 00:46:42,600
The decocted mackerel can retain
its original flavor

665
00:46:42,760 --> 00:46:44,039
after being cooked alone.

666
00:46:49,680 --> 00:46:52,279
Chizi fish tastes good
after being braised with garlic.

667
00:46:57,240 --> 00:46:59,839
Shell fish has the fine quality of making soup

668
00:47:00,400 --> 00:47:02,039
with sour bamboo shoot.

669
00:47:04,640 --> 00:47:07,999
The dishes retain the original flavor
of seafood.

670
00:47:09,560 --> 00:47:12,119
Lin returns with an entire boat of fish.

671
00:47:12,680 --> 00:47:15,919
But he knows it will be a short stay.

672
00:47:19,760 --> 00:47:22,559
Only time can see how human beings

673
00:47:23,360 --> 00:47:25,079
will adapt to the changing ocean.

674
00:47:32,280 --> 00:47:34,439
Zhuoma and her mother have earned 5,000 yuan

675
00:47:34,640 --> 00:47:36,879
in the matsutake harvest season.

676
00:47:37,600 --> 00:47:41,039
Their hard work has paid off.

677
00:47:47,520 --> 00:47:48,399
In the evening,

678
00:47:48,640 --> 00:47:51,159
Shengwu pulls the boat ashore.

679
00:47:52,600 --> 00:47:54,719
He is going to cover today's harvest

680
00:47:55,240 --> 00:47:56,919
with a tarp.

681
00:48:02,160 --> 00:48:03,481
Shi comes to the ice-covered lake

682
00:48:03,800 --> 00:48:05,519
on the lunar New Year's Day.

683
00:48:06,360 --> 00:48:08,399
250,000 kilos of baby fish will be put

684
00:48:08,680 --> 00:48:10,479
into the lake at Spring.

685
00:48:12,120 --> 00:48:16,159
He is looking forward to another harvest.

686
00:48:20,480 --> 00:48:23,719
When we enjoy delicacies,

687
00:48:24,000 --> 00:48:25,279
we should appreciate the people

688
00:48:25,520 --> 00:48:28,079
who make this happen
through their hard work and wisdom.

689
00:48:30,200 --> 00:48:33,679
Nature tends to be generous

690
00:48:34,080 --> 00:48:37,639
and forthcoming with her rewards for man.