- 3年前
八点最热报 | 在雪兰莪巴生，有一家创立于1972年的珍珠海鲜酒家，不管是从70年代一开始的木屋老店，到如今扩大成一间现代化的酒家，三代人都在默默守护着专属永春人的味道。（主播：颜江瀚）
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00:00 Before watching the video, I remind you that there is more content on the Hotpot website.
00:05 Malaysia is one of the earliest concentration places for the Yongchun people of Fujian, which is located in the southern Yangtze River.
00:11 Statistics show that there are more than 800,000 Yongchun people in China,
00:15 which is half of the number of the Yongchun people in Kuala Lumpur.
00:20 While they are sailing across the sea, the Yongchun people do not forget to continue to protect their tradition,
00:25 and bring their own culture and unique customs to the new land.
00:31 There is a pearl seafood restaurant established in 1972 in Basheng, Xuezhou.
00:37 From the old wooden house or old shop in the early 1970s to the modernized restaurant,
00:45 the three generations have been silently guarding the taste of Yongchun people.
00:50 The taste of the year starts from the heart.
00:52 Today's "Guardian" series will take you to Basheng to hear the story of this Yongchun family
00:59 who have been guarding the taste of food with their hearts.
01:02 Basheng is where we started our business 15 years ago.
01:08 If you don't pass on what my father did, our culture will slowly disappear.
01:15 The car is on the road in the Jiapu District of Basheng, Xuezhou.
01:22 Mr Chen is holding the steering wheel and is preparing to go to the nearby market to pick up fresh ingredients,
01:26 which will open his day.
01:27 I am Chen Baofa, the second generation owner of Pearl Seafood Restaurant.
01:31 Pearl Seafood has been established for about 50 years.
01:35 Mr Chen, who grew up in Basheng, is already a regular customer.
01:39 When he enters the restaurant, he will interact with the old neighbors.
01:42 -I want to buy some pork. -Yes.
01:44 -I want to buy some pork. -Yes.
01:46 I bought some pork, pork mince, pumpkin and vegetables.
01:51 (Mr Chen's Yongchun Dish)
01:54 After returning to the restaurant, Mr Chen put on a apron,
02:01 put on a work cap and prepared to start.
02:03 As a Hokkien Yongchun man,
02:06 Mr Chen will cook a few of his signature dishes today.
02:09 There are pork mince soup, pork mince roll,
02:11 stewed chicken with mushrooms,
02:12 cut cake with Dongpo pork,
02:14 and golden fish.
02:15 The first dish is Yongchun spring roll.
02:17 The ingredients are pork mince, shrimp, shrimp rice, pork oil, ginger,
02:21 taro, shallot, garlic, carrot, shiitake mushroom and egg.
02:24 As for the sauce, it includes potato starch, salt, oyster sauce,
02:27 soy sauce, chicken essence, sesame oil, fish powder,
02:30 pepper and five-spice powder.
02:31 Mr Chen said that the preparation of spring roll is the most tedious.
02:34 Because you have to cut each ingredient first,
02:36 pour it into a large iron pot and mix it with other sauces,
02:39 and then rub it with both hands.
02:41 Before eating, pour the taro into the boiling oil and fry it until it is crispy.
02:44 It will be more delicious.
02:47 Fry the taro until it is fragrant.
02:48 Rub it until it is burnt.
02:50 We do this in our own memory.
02:52 We don't read books.
02:54 After rubbing the filling, it's the highlight.
02:56 Mr Chen first spread the pork mince oil on the table,
02:58 rub the filling into a strip,
02:59 and then wrap it with pork mince oil.
03:01 After dipping the raw flour and eggs,
03:02 you can put it in the boiling oil and fry it.
03:04 This dish was made only during the Spring Festival.
03:08 The method of Yongchun is to use pork mince oil.
03:11 Because in Yongchun, there are many mountains,
03:14 they raise pigs themselves.
03:15 It's easy to get pig mince oil.
03:16 There are pigs every day.
03:17 And they are very kind.
03:19 It's the wisdom of the ancestors generation after generation.
03:22 It is to make this pig mince oil into spring rolls.
03:24 After a long time, it became one of the delicacies of Yongchun, Fujian.
03:29 In addition to Yongchun spring rolls,
03:31 stewed chicken with red mushrooms is also one of Mr Chen's signature dishes.
03:34 The red mushrooms are very nutritious.
03:36 It also nourishes blood,
03:37 keeps blood,
03:38 and nourishes liver.
03:39 Although the cooking process is relatively simple,
03:41 it takes a long time.
03:42 The main ingredients and herbs are dried scallops,
03:45 wolfberry,
03:46 taro,
03:47 kumquat,
03:48 red dates,
03:49 dried grass,
03:50 ginseng and Yangsenxu.
03:51 In addition, chicken is put in the container,
03:52 then put it in the steamer and stew for two and a half hours,
03:54 then add red mushrooms and stew for 30 minutes.
03:57 Finally, add a little cooking wine and serve.
03:59 Women who work in Fujian,
04:01 they must drink this red mushroom soup.
04:05 Because red mushroom soup has blood,
04:07 it is very helpful to women.
04:09 On the menu prepared by Mr Chen,
04:11 there is also a red bean cake that looks yellow.
04:15 Although it is not eye-catching,
04:16 it is pure and delicious for Mr Chen.
04:19 It hides his memories of his mother-in-law.
04:21 My mother-in-law used to drive a car to the port to dig red beans.
04:26 Her red bean cake was very famous,
04:27 very smooth and very cute.
04:28 When I was young, I asked my grandmother to give me a small piece.
04:31 At that time, a big piece of red bean cake was only a few cents.
04:34 In order to find the taste of his mother-in-law,
04:36 Mr Chen spent five or six years to study.
04:38 Although he failed many times,
04:40 he finally succeeded.
04:42 He also found the collective memory of his mother-in-law.
04:45 My mother-in-law passed away when I was a few years old.
04:47 But I have tasted her taste.
04:50 I thought I had failed dozens of times.
04:52 At least five or six years or more.
04:54 My son said, "Why did you make this red bean cake so hard?
04:57 How much did it cost?
04:58 A few dollars a day, not worth it.
05:00 I told him why we insisted on making this red bean cake.
05:03 Because this red bean cake is a cultural delicacy of Yongchun, Fujian.
05:08 It has a history of more than 1,000 years.
05:10 If this dish is not delicious,
05:12 it was eliminated 1,000 years ago.
05:14 In addition to finding the taste of his mother-in-law,
05:17 Mr Chen is also silently guarding the traditional Yongchun food,
05:20 porcelain vermicelli soup, inherited from his father.
05:22 At first, we sold noodles.
05:23 Then we transformed it into a seafood restaurant.
05:25 I was still young.
05:26 I heard my father say,
05:27 my relatives said,
05:28 "Let's fry the vermicelli noodles and see how it tastes."
05:30 When I fried it,
05:31 I said, "Not bad, it tastes very good, very fragrant."
05:34 Slowly, his story spread to the whole city.
05:37 Due to his family's business,
05:39 Mr Chen has dealt with kitchen utensils since he was young.
05:41 Naturally, he learned a good skill of cooking.
05:44 After his father passed away,
05:45 he took over the responsibility of managing the seafood restaurant.
05:48 Now, he is over 60 years old.
05:50 He also passed on the skills of cooking and frying porcelain vermicelli soup to his son.
05:53 He hopes that the next generation of his family...
05:55 can keep this taste that belongs to Yongchun people.
05:57 Now, many traditional dishes are about to be eliminated.
06:02 Because many are handmade.
06:04 And the production is short.
06:07 If it is sold, the price is not high.
06:09 Now, people want to make money.
06:10 Many things are convenient.
06:12 So, the old dishes are slowly being eliminated.
06:14 This is a food business.
06:16 You learn as you go.
06:18 You can't learn everything.
06:19 You have to take one step at a time.
06:21 If you are interested, you can teach.
06:22 Pass it on.
06:23 In order to inherit the business,
06:25 Boss Chen's son, Chen Zhi Xiang,
06:27 gave up the chance to travel around the world.
06:29 He stayed in this restaurant,
06:30 and passed through the three generations of the Jiu family.
06:32 He fought alongside his father in the kitchen.
06:35 I grew up here when I was young.
06:37 So, it is like a home.
06:40 I have this idea of traveling.
06:42 But if I go out,
06:45 there is no one to help in the restaurant.
06:47 It is quite hard for my father to do it alone.
06:49 My hope is to preserve the culture,
06:53 and the taste of Fujian cuisine.
06:55 The hot stove in the kitchen
06:57 is like a witness to the time,
06:59 recording the changes of the three generations.
07:01 The hard work, love, and passion of the three generations
07:04 are recorded in each dish.
07:07 The legacy of the Zicheng Fuyue is not only the taste,
07:10 but also the warmth and resilience of the family.
07:12 The Zicheng Fuyue is a legacy of the three generations.
07:15 The Zicheng Fuyue
07:18 Zicheng Fuyue