From "Banyan City" Fuzhou to "Fujian Granary" Nanping, a food feast of mountains and seas is about to open, CCTV's large-scale food and cultural tourism program "Three Meals and Four Seasons" Fujian chapter, will land on CCTV comprehensive channel on 13, host Sa Beining, Shu Dong joined hands with literary and artistic guests Wang Ou and Wang Mian, cultural guests Chen Li and Li Dingwen to form a taste group.

Fuzhou: Exhaust the food in one bowl

When countless delicacies are pursuing refinement, Laohua has done the opposite, using a bowl of "casual" and "simple" to capture the taste buds of Fuzhou people.

一千個福州人心中有一千碗撈化，鮑魚、蟶子、螺片、魷魚、海松茸、牛肉……新鮮多樣的食材可供食客憑喜好組合，淩晨熬制的高湯在這裡與興化米粉雙向奔赴，而黃亮鹹香的蝦油，則為撈化的鮮美舌尖“點睛”。

The rustic delicacy does not need to be modified too much, when the rich products, fine craftsmanship, and authentic flavors are melted into a bowl, between a hot and a fish, happiness also has a concrete taste.

Shunchang Egg Stuffing: A surgically delicate "strange" delicacy

南平小吃有五百多種，不少以“奇”聞名，而位於順昌縣的這道小吃，在蛋黃上打孔灌肉，至今已有百年歷史。

Freshly selected duck eggs are beaten into the cup, rummaging for white eyelets in the round and firm egg yolk, using three chopsticks to match, one chopstick is gently punched, two chopsticks pick up the filling and pour into the meat filling, the delicious filling and the orange egg liquid are threaded, after simmering and slow cooking, the salty and fresh mixed flavor is wrapped into the duck egg, intact and unbroken, rich and full.

Egg white wrapped egg yolk, commonly known as "silver gold", meaning reunion, wealth and prosperity, to make such a "gold ingot", the strength of the fingertips, the measure of eyesight, the steady practice of the heart are indispensable, this love for food, the wisdom of life, but also give the most ordinary duck egg shocking taste.

Fuzhou Fish Balls: A must-eat "fish wrapped meat" in Fuzhou

Fish balls are one of the most representative delicacies of the whole Fuzhou cuisine, in the three lanes and seven lanes, almost every few steps will meet a fish ball shop, and some people say that "if you haven't eaten fish balls, you have not been to Fuzhou", its popularity can be seen.

"Green net production of Fuzhou fish balls pay attention to "no partiality" and "no revealing filling": dehydrated fresh fish meat for no more than five hours, deboned and peeled into minced meat, then put in ice cubes and stirred at low temperature, and add sweet potato powder to increase elasticity, and finally put the meat filling and fish paste into the hands together, a hook, a send, a push, a pinch, the fish balls float on the surface of the water, that is, it is done. After boiling, the taste of Fuzhou fish balls is chewy, tender and delicate, and the meat filling complements the deliciousness of the fish.

"No fish balls can not be a feast", Fuzhou's three lanes and seven lanes, about 1700 years ago, the vertical and horizontal texture of the lanes not only gave birth to a number of famous artists, but also witnessed the evolution of a delicacy. Today, fish balls have become a must-have delicacy for festivals and family reunions here, and even passers-by can find the most vivid taste of Fuzhou in this spoonful of "Linglong".

Wuyi Smoked Goose: The unique taste created by Wuyi Mountain

Wuyi Mountain in the north of Nanping, in addition to being a national park with both world natural and cultural heritage, is also a well-known food paradise, and the perennial humid environment makes the smoked goose here more spicy.

After pouring oil into the pot, add garlic, laurel leaves, tea leaves, glutinous rice, and then put fresh bamboo slices in the pot, put in the goose meat smeared with chili powder for smoking, wait for the pepper to taste, when the white smoke on the side of the pot is slightly yellow, you can add rice wine, continue to smoke, open the lid of the pot, the aroma comes to the face, the taste is spicy, fat and thin is suitable, taste carefully, the level is more abundant, the smoke incense, tea fragrance, wine fragrance perfect fusion, a bite down, both the edges and corners of the mountain, and with the arc of water, the entrance, more into the heart.

Chicken soup with sea mussels: the "queen" of umami-filled Fujian cuisine

If Fujian cuisine is compared to a crown, then the chicken soup with sea mussels is a "pearl" in this crown.

Fresh sea mussels are cut into shells and boiled in advance, put into a small bowl with silver sprouts, bamboo sunflowers, and sea mussel needles, and then brewed with chicken soup that is slow-hung for four hours.

The geographical pattern of eight mountains, one water and one field makes Fujian cuisine naturally carry the genes of mountains and seas. The taste of the mountains and the sea has been integrated into the cuisine by the Fujian people, and the tenacity of the mountains and the tolerance of the sea have been remembered by every diner and turned into daily life. The food that has been passed down from generation to generation tells nothing more than one thing: take life seriously, and the mountains and seas have their own sweetness.

Text/Beijing Youth Daily reporter Xiao Yang