"Chili, Ma, and Silk: Spring Behind the Flavor" is a moving story that perfectly combines intangible cultural heritage Sichuan cuisine with anti-routine sweet pets.
In Chongqing's Yuzhong Peninsula, the "Weizhenyuan" on the verge of bankruptcy witnessed a major turning point in the life of 26-year-old Su Zhuo. She gave up her job in investment banking and took over the family restaurant, where she reunited with Gu Yanbing, a poisonous food judge. As the special commissioner of Sichuan cuisine, Gu Yanbing has been bound to Su Zhuo for three generations due to their grievances between their teachers. A lost secret recipe of "Nine-turn Universe Fish", like a secret thread, connects the two families' entanglement spanning eighty years.
As a descendant of You La Zi, Su Zhuo has superb knife skills and can cut 0.3 Mm beef shreds. He carries his grandfather's "forged iron eighteen ring" frying spoon with him. The chili pepper tattoo on his wrist hides memories of the past. As an expert in Doubanjiang, Gu Yanbing is allergic to Sichuan peppercorns. The celadon sugar bowl left behind by her mother is engraved with the word "burning", and the scar on her right hand hides the past of guarding the secret recipe.
Their emotions are anchored by taste. The spiciness of Maoxuewang, the vinegar of cold noodles, and the saltiness of Laolu are all levels of love. From Su Zhuo's spoon-throwing challenge after taking over a restaurant in Chongqing after being criticized by Gu Yan, to a special training competition in a cooking competition, ambiguity arises; to the outbreak of rumors of secret recipe theft, identity exposure, and a joint effort and affectionate confession at the Tokyo Food Expo, the fate of the two is as spicy and sweet as Sichuan cuisine.
In the end, Wei Zhenyuan was selected as an intangible cultural heritage, and the two held a "three generations banquet". Gu Yanbing recreated "boiled cabbage" and Su Zhuo improved the fish-flavored shredded pork after vomiting during pregnancy. Years later, in the eyes of her daughter, the fireworks of her parents' cooking have become the warmest secret of Wei Zhenyuan.
Concept: The core concept of "Chili, Ma, and Silk: Spring Behind the Flavor":
Taking a lost secret recipe of Sichuan cuisine as a guide, it connects the grievances and ingenuity inheritance of three generations, and uses the spicy confrontation between the person holding the spoon and the food judges to write the way for traditional craftsmanship to break through the tide of the times——
The "taste" of food lies not only in the technique, but also in the connection between the temperature in the palm and the emotion: when knife skills and seasoning become the code of reconciliation, when the spicy and sweet taste transforms into passion, the inheritance of craftsmanship is no longer a cold reproduction of secret recipes, but the heartbeat and temperature of human fireworks;
Love is like "a hundred dishes and a hundred flavors" of Sichuan cuisine. It needs to taste the sweet and sour in the collision of equals, and boil the sincerity in the cracks of intergenerational grudges. In the end, the old stove fire can be rekindled in the hands of the young, and the ingenuity and love can be passed on forever in the flying spatula.