"Daolai afternoon Tea" officially returned to Chen Xiaoqing: no place is a gourmet desert.

On April 26, the sixth anniversary of the establishment of the Daolai documentary studio, director Chen Xiaoqing, special guest Zhang Lixian and the creation team of the "Tip of the tongue 1", "Tip of the tongue 2" and "Flavor World" series of gourmet documentaries, audience fans and readers of the library, gathered together at the turn of spring and summer in Beijing for "Daolai afternoon Tea". At the scene, Chen Xiaoqing and Zhang Lixian talked about food and life with the audience, ranging from the mental process of making food documentaries to how to maintain enthusiasm, uphold the spirit of professionalism, and how to explore regional life beyond food.

Chen Xiaoqing's team created a "Food Exploration documentary" system to explore the relationship between people and food

It is reported that in the past six years, Chen Xiaoqing's team has successfully created a diversified "food exploration documentary" system, such as "Flavor World", "Flavor Origin", "Taste" series, "boiling Bar Hot Pot" and other works. in-depth examination of the uniqueness of Chinese and global cuisine, exquisite lens language to explore the evolution of food in the process of historical evolution, in-depth discussion of the relationship between Chinese people and food.

With the official return of the "Rice to afternoon Tea" event, which has been absent for three years, director Chen Xiaoqing revealed his true feelings at the scene, saying frankly that "the documentary industry is a qualitative change from 0 to 1, and from 1 to 10 is a hard effort to be seen." And Lao Liu Lixian, as a "senior" who has started a business for 18 years, also reviewed the entrepreneurial process of Xueku with the audience, providing the 6-year-old team with the sincere blessing that "first fat is not fat, then fat pressure collapses the Kang".

"hungry" is everyone's common feedback on Chen Xiaoqing's food documentaries in the past. Therefore, this "rice to afternoon tea" activity, not only invited the documentary creator team to communicate with the audience face to face, the rich dishes that appeared in the film were also invited to the event scene. While reviewing the classic pictures in the Flavor World, the audience tasted the delicious dishes such as the sale of emerald, thousand-layer oil cake, crab shell and yellow roasted cake, Shanghai fried wonton and so on. Not only that, well-known chef Liu Yang also made classic flavors such as Vince tofu soup and shredded hot silk for the audience at the scene, so that everyone can take a closer look at the exquisite craftsmanship of Huaiyang cuisine.

the team produced "Taste Qinghai" gazing at the northwest flavor Chen Xiaoqing: no place is a gourmet desert

The audience also enjoyed the wonderful clips of the food documentary "searching for Qinghai" for the first time in "Rice to come afternoon Tea". Chen Xiaoqing and Zhang Lixian, like Liu Shu, the film's chief director, accepted enthusiastic questions after the screening and shared wonderful anecdotes about the creation of the documentary. The audience also tasted Qinghai apricot peel water, highland barley milk tea, yak yogurt and other special delicacies, and could not help but give five-star praise for "taste Qinghai" in advance. Chen Xiaoqing said at the scene that she hoped to convey to everyone about food and happiness about life through food documentaries. "there is no place in the desert of food, and there is moving food on every piece of land." Zhang Lixian strongly recommended highland barley milk tea to the audience, and even could not help joking: "can you pack up the endless food on the table when you leave?"

In the past and in the future, the beautiful flavor will always bring the creator and the audience closer, and the food will eventually cross time and space and let different people meet. Chen Xiaoqing said frankly that she is looking forward to meeting with the audience for the next rice afternoon tea and meeting with more beautiful things.