In the fourth season of Sichuan Style, the beauty of Sichuan culture is revealed through fireworks for thousands of years.

　　"The taste is in Sichuan". Sichuan cuisine is good at seasoning, and it tastes rich and thick; Sichuan cuisine plays an important role in the eight major cuisines, especially in taste. Sichuan Style premiered in the fourth season, July 05 — At 18:00 on August 16th, there will be an episode every week (Sichuan dialect version will be launched simultaneously). CCTV 2 premiered on August 10th — 17: 30 on August 17:30— At 18:00, there will be an episode every day, and then it will land on Phoenix TV, Singapore and other TV stations. With ingenious production, it brings color, fragrance, taste, shape and beauty, and once again becomes an authentic visual, auditory and taste food and spiritual feast, highlighting the cultural beauty of Sichuan cuisine, which is "invincible in Shu wine and beautiful in river fish".

　　First, see the big from the small, see the beauty of Sichuan cuisine culture from the authentic fireworks, and show the deep thinking on the regional humanistic spirit.

　　Since the production of Sichuan Style in 2013, it has completed three series, with the score ranging from 8.6 to 8.7, and then to 9.6 in the third season, and its reputation has jumped to the bursting level. There are 11 episodes in the fourth season of Sichuan Style, which are divided into three chapters, namely, cooking, homesickness, street life, rivers and lakes, snacks and flavor, and there are two explanatory versions of Putonghua and Sichuan dialect.

　　First of all, adopting the popular topic, focusing on the daily diet activities of Sichuan people, reflecting the harmonious beauty of "harmony between man and nature" and giving people the aesthetic feeling of "being there". The program reveals that as the representative of China flavor, Sichuan cuisine bears the heavy responsibility of spreading Chinese food culture. Chang Qu, a historian of the Eastern Jin Dynasty, summed up that Shu people "are fond of taste and good at spicy flavor" from the perspective of dietary customs. Sichuan Basin belongs to subtropical monsoon climate, but there are few sunshine, many clouds and high humidity. Eating Chili peppers can relieve pain, dampness and heat, thus forming the custom feature that Sichuanese like to eat spicy food. There are 24 traditional flavors of Sichuan cuisine, including traditional cuisine, local cuisine, Jianghu cuisine, new Sichuan cuisine and Shanghai cuisine. There are many dishes, and the number of flavors and dishes can rank among the top in the world. The program takes the daily diet activities of ordinary people with great commonness and individuality as the theme, from the survival wisdom reflected by diet to the humanistic care with temperature, expressing the nature of Chinese’s life, awakening the memory of national culture, forming the national cohesion of "being healthy, a gentleman should strive for self-improvement", and achieving the aesthetic view of the documentary’s China expression on the nature of national culture.

Taiji yam

　　Secondly, from the small incision of "taste in Sichuan", we can see the beauty of Sichuan countryside and rural revitalization, the land of abundance and the humanistic beauty under the pattern of Tianfu granary. Bashu has been a land of abundance with rich products and fertile fields since ancient times. The production team of "Sichuan Style" is committed to running far and digging deep to explore the most grounded "Sichuan Style". From the idyllic countryside to the magnificent and fantastic Dadu River Gorge, from the plateau nearly 5000 meters above sea level to the dreamy terraced fields and ancient villages, and then to the depths of the bustling streets, the main shooting spans two spring and autumn periods. From high-end mysterious private kitchens to uninhibited Jianghu dishes, from folk snacks to street flavors, from rural banquets to disappearing ancient Sichuan cuisine. The film crew searched for those touching touches of homesickness in the original ecological mountains and green waters, and explored the long-hidden rural flavor, the smoke rising from the countryside, the ecological beauty of the mountains and green waters, the achievements of rural revitalization and the people’s sense of gain, happiness and security vividly jumped on the screen.

　　Secondly, it highlights the deep thinking of food culture from avenue to simplicity. Su Yijian, the champion of liberal arts in the Northern Song Dynasty, left a summary of Sichuan style from the aspect of life interest. "Nothing has a definite taste, but what is palatable is precious", which sublimated the diet philosophy of Sichuan cuisine culture, from the simple to the true, from the shallow to the deep. Today’s Sichuanese, whether they are flavor-keepers in small towns, cooks in prosperous capitals, housewives in deep mountains, or filial teenagers who share the burden of their parents and take charge early, make the best use of everything. Even the leftovers that are not needed elsewhere, such as duck mouth, duck intestines, rabbit head, rabbit waist, chicken feet, blood curd, etc., can be made delicious in the hands of Sichuanese, and the taste can be grasped at will. Cooking and seasoning can not only reconcile the bitter days with the little happiness, but also cook a thick, spicy and palatable taste, make the dull days beautiful and wonderful, and express the strong yearning of Sichuanese for a better life.

　　Second, the dense narrative tells the story of Sichuan-style characters, without exaggeration or arrogance, and even the smallest characters are lifelike.

　　From the first season to the fourth season, Sichuan Style comes down in one continuous line, attaching importance to the narrative of food stories. No story, no narrative. Especially in the fourth season, the general director Bing Ge led the team from conception, collecting ideas, shooting to production, which lasted for 4 years. The shooting day lasted more than 500 days, and more than 100 people and families were interviewed, including nearly 500 dishes.

　　First of all, dig the most beautiful daily moving stories. The essence of documentary is human’s record, so "Sichuan Style" always adheres to the recording style of "seeing things and seeing people’s spirit", so that the audience can see the food and the real and vivid spiritual outlook of Sichuanese. For example, Li Shucai did his filial piety before going to bed a few years ago. After he died for his father, he planned to go out to work, but he felt that his hometown was in the cusp of change, so he had a new plan. On the precipice, the cave with a vertical height of more than 1000 meters was originally the residence dug by the ancestors. The couple opened it as a pig farm, fed it with wild spring vegetables, walnuts and corn, and used the cliff as a fence. Almost all the pigs raised by Li Shucai have been booked by employers outside the mountain. In the past, it was difficult for fat pigs to go down the mountain because the mountain road was difficult. Now that the government has completed the highway, Li Shucai’s family has become rich by raising pigs. While telling the true story of the characters, this paper traces back the position of pork in Chinese’s food culture, and vividly shows the traditional Sichuan-style practices such as curing, smoking and air-drying. A short story has written the thickness and splendor of a thousand years.

　　Secondly, combine the Sichuan people’s hard-working spirit with the craftsman spirit, and at the same time take into account the performance of young people to inherit the craftsman’s ingenuity. For example, 70-year-old Qiu Jin is cooking for the last time to bid farewell to the night market stall. With his unique skills, he made Zigong stir-fry into an explosion. Snail should be fried first, then fired by fire, and the main event should be handed over to fierce fire. His stunt is "taking treasure from fire", with bright oil pouring on it, and the flame is three feet high, which is the most amazing street view art for customers. When Qiu Jin was young, he worked as a salt worker in a self-tribute well. Because of the low efficiency of the enterprise, he went to work as a dock porter. Later, he couldn’t be a porter at the dock for a long time because of a waist injury. In order to continue to support his small family, he started his own business and set up a stall in the street night market for forty years. Now 70 years old, Qiu Jin made a farewell "performance", handed over the business to the next generation, and also taught the skill of "taking treasure from fire" to his son-in-law and apprentice. Another example is Zhao Yuejun, who lost his father at the age of nine and his mother was disabled. She grew up eating a hundred meals. When his father died, he took his hand and said, "Son, it’s too dry and hungry to be an artist. You might as well be a cook like your father.". In a very poor situation, at least you won’t be hungry. " Now, Zhao Yuejun strives to innovate dishes and become a famous Sichuan chef. He also wants to share the taste of this mountain village and become a taste that everyone can like.

　　Finally, simple narrative, pay attention to the story first interesting and then meaningful. Shooting a food program returns to the original heart of food, and tells a good story without leaving the taste. The film is grounded, not exaggerated, not elevated, the original local accent and the original homesickness make the audience want to stop, and it also stimulates the taste of returning home. For example, Chef Wang strongly believes that an authentic Sichuan style pork is the most common complex of countless people who have left their hometown. The cow’s hoof cooked by Lin Tong was inspired by the "bear’s paw tofu" in history. The skin of the cow’s paw tofu is crisp and fragrant, and the inside is soft and delicious. Tang Yujia’s secret book of preserved eggs, which originated from the Ming Dynasty, made plant ash from straw, mixed with lime and corn stalk ash, and finally made mud with salt and tea soup, which can give duck eggs a complicated flavor. After opening the shell, the egg white is tender and crisp, the egg yolk is waxy and fragrant, and it is served with delicious and spicy roasted pepper and topped with secret red oil, which is still a delicious food for Sichuan people. When the food accompanied by people is strong enough, it will naturally be more difficult to give up.

　　Third, spread the true beauty, innovate the transcoding of TV art aesthetics, make it well, and create a gourmet documentary.

　　The fourth season of "Sichuan Style" was produced in 4K Ultra HD, and a lot of aerial photography was used to show the beauty of the countryside and mountains and rivers. Food uses a lot of microscopic perspectives, underwater shooting and simulated scenery shooting.

　　During the creative process, the team deeply studied historical events and figures, and tried to restore the historical truth and present the most authentic side by interviewing the parties, experts and scholars. At the same time, pay attention to recording the inner world of the characters, and let the audience know more about the humanities and history of this land in their hometown through emotional expression, so as to find beauty in reality and spread beauty in reality. In order to shoot more traditional country seats, an ancient quadrangle was repaired and decorated, and a lot of effort and energy were spent to restore a dam feast with a strong sense of homesickness.

Babayan

　　"Eat color, sex is also". In the transcoding of TV art aesthetics, the program presents the wonders of Sichuan cuisine with excellent production, and quickly switches with fast rhythm and short shots to create a cooking and frying atmosphere. For example, the sizzling grease seeps from the dense texture of roasted yak, and the red color of fried spicy crayfish shows the flavor (sound), flavor (presentation), playfulness (interest), taste (appreciation), aftertaste (impression) and charm (sensibility) of Sichuan style, showing the visual beauty of food itself and cooking techniques. On the other hand, the program uses the lens to amplify the vision and sound of customers munching, so that the process of enjoying the food in an instant can be expressed incisively and vividly, stimulating the greedy insects who seduce the audience.

　　Mr. Fei Xiaotong deeply believes that "the countryside is the foundation of China." "Sichuan Style" is deeply rooted in this fertile land of Sichuan, and uses "two-legged mud" to capture "the beauty of Sichuan cuisine", leaving historical images of the new era and a collection of "living fossils" for the authentic Sichuan flavor, and presenting a TV encyclopedia of the customs and products of "Taste in Sichuan". With more than ten years’ sincere work, the Bingo team not only offered a pleasing spiritual feast for the national audience and the world audience, but also went abroad and broadcast it on TV stations in nearly 30 countries and regions, such as the United States, Singapore, Poland, Czech Republic, Indonesia and African continent, which spread China’s food culture, especially Sichuan’s food and human history, to the whole world, effectively enhancing cultural confidence. (Wang Yongli)