湘当韵味2018第20180722期在线观看

<p>《湘当韵味》是湖南国际频道制作的一档介绍湖南湘菜的人文类纪录片，主要内容为湖南各地美食生态。节目通过饮食习惯、湘菜佐料、辣文化、洞庭鱼米香、山珍湘味、风味小吃等为题材，来展现食物给百姓生活带来的仪式、伦理、节日等多方面的文化；见识湖湘特色食材以及与食物相关的构成湖湘美食特有气质的一系列元素；从而解读湖湘饮食文化的精致和源远流长。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;根据录制的标题： &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1,热辣.潇湘 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;2,南禅.素食 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;3,洞庭.湖鲜 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;4,侗乡.酸瘾 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;5,德山.钵温 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;6,雪峰.山味 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;7,永乐.和肴 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;分集介绍： &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;岳阳篇——《洞庭天下鲜》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;民以食为天，食以味为先。对于岳阳人而言，地处洞庭湖区得天独厚的地理条件，让湖鲜活物成为了岳阳人首选的食材，而“鲜”也自然而然成了岳阳人所孜孜以求的味觉体验。本集从每天清晨前往鱼巷子里寻“鲜”的岳阳普通市民的一顿午饭开始，展现“鲜”味在岳阳人餐桌上的特殊地位。而相比于家常的鱼鲜，“巴陵全鱼宴”则是岳阳人吃“鲜”的另一境界，不同品种的鱼，在顶级大厨手中，经过精心的烹制，将带领食客们品尝到“鲜”的极致。对于岳阳人而言，不管时节变换，“鲜”永远使餐桌上的第一味觉体验。金秋的莲子，初冬的藕，都是“鲜”味的来源，但同捕鱼一样，这种“鲜”味的获得必须付出艰苦的体力劳动。谁也不能真正把鲜味带走，能做的，只是靠近它，享用它。岳阳人懂得吃“鲜”，更懂得如何保“鲜”。每次捕鱼起网后，岳阳的渔民们都会将尚在生长期的小鱼放回湖中，大自然的慷慨也让这里的人们满怀着对自然感恩之心，懂得如何延续着这份自然馈赠带来的鲜美生活。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州篇——《鸡鸭名天下》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州地处湘南，古老的地貌人文，孕育了独特的饮食文化。永州血鸭，历经近两百年历史的名菜，而东安子鸡，则更是长达千年。一道血鸭，一道 子鸡，让永州的湘菜得以“鸡鸭名天下，韵味古潇湘”。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州血鸭选自永州特产的土麻鸭，在鸭肉入锅翻炒将鸭油爆出后，中途添入新鲜的鸭血 ，让鸭肉口感细腻，色浓味鲜，呈现出独特的地方风味；而东安子鸡，则是选择永州东安 县当地的土鸡或是三黄鸡，在卤水浸煮后，配以当地特产的花椒籽和手工酿制的糯米醋， 一道鸡，有“甜，酸，鲜，麻，辣”五种味道，并由于历史上曾国藩和唐生智的大力推崇 ，成为了湘菜之首。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;玉楼东的湘菜大师许菊云，因为东安鸡这道菜而闻名全国，他做的东安鸡，以去骨，色 鲜而独具特色；而任职于湖南九所蓉园的湘菜大师刘志君，为国家领导人制作湘菜而闻名 ，他制作的永州血鸭，更是色香味形意俱全，堪称一绝。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州千年前因为柳宗元一首《捕蛇者说》而闻名，其深厚的文化底蕴以及人文特色，使 其成为湘南之地的璀璨明珠，而在此地诞生的位列湘菜榜单的两道著名湘菜，既反映了永 州古地生猛鲜活的饮食风貌，也凸显了湘菜名菜注重食材以及文化的特点。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;常德篇——《翻腾的钵子》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;对于喜好美食的中国人而言，“有味”，往往是因迥异的地域、气候、特产条件以及饮食文化所带来的独特感受。但没有一个地方的人，像湖南常德人一样，有味，只因为一种特殊的盛装食物的器皿——钵子而生。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;常德市，原本是由一个个的渔村组成。世代生活在渔船上的人们，为了克服湖区阴冷风大对饮食所带来的弊端，智慧地发明了用钵子煮菜、炊饮一体的方法。及至今日，钵子菜仍然是常德最常见也是最具特色的菜式。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;节目从常德津市人清晨的一碗“炖粉”，到普通渔民午餐中的一锅“钵子鱼”，再到宴席上的“无钵不成席”以及在常德钵子菜中所保留的“鲊”——这种在中原地区已经消失的古老烹调方法，集中展现常德人以“钵子”为代表的，保存着古老“鼎食遗风”的独特饮食文化。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;常德钵子菜并不追求菜肴的复杂与精美，简单的食材，简单的烹饪，剩下的交给翻腾的钵子来完成。百煮入味，暖人脾胃，围坐而食，暖人心扉，这便是钵子菜之于常德人的独特体验。对于常德人而言，有味始终是钵子带来的双重感受，之于味觉，那是滋味，之于生活，那是情趣。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;怀化篇——《侗不离酸》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;怀化地处湖南的西南山区，侗族，这个占湖南少数民族人口近百分之十四的族群，就栖 居于此。相对闭塞的自然坏境，让生活在此的侗家人，千百年来，不仅沿袭着古朴的民风 ，也保留下古老的饮食习俗，而嗜酸，就是一种他们无法割舍的味道。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;每年的农历十一月初一的前后三天，就是侗族人的“吃冬节”，侗家人会在节日里准备 两种食物：“素酸”和“荤酸”。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;侗家姐妹们，会用自家产的萝卜和大头菜，通过特殊的腌制方法，做成酸萝卜和酸菜， 这是侗家人最普通的两道开胃菜。放了盐的淘米水，以及糯米酒都是重要的腌制佐料。而 侗家人的“腌鱼腌肉”则更是吃冬节里必不可少的荤酸食物。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;在吃冬节里，侗家人用摆长桌合拢宴的方式，来欢迎远道而来的客人，里面有着各种酸 味的菜肴，除了腌鱼腌肉，酸豆角，酸藠头，酸水煮鱼都是侗家酸味的集中体现。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;侗家人嗜酸，一是因为千百年来，侗族人在山里辛苦劳作，需吃耐饿的糯米食，糯米不 易消化，因此需酸味开胃；二则是因为侗族地处深山，气候潮湿，食物不易保存，腌制是 保存食物的方法，而酸味则是腌制后的味道。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;节目用一对侗家母女和另外一对侗家姐妹，准备吃冬节作为视角，通过他们制作各类腌 制菜，以及一系列侗家风情民俗的展示，反应了侗不离酸的饮食风俗，也反应了在怀化西 南的大山深处，浓郁的侗家文化所展现出的，湘菜饮食大观中奇异的一脉。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;娄底篇——《大山的味道》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;娄底市新化县地处层峦叠嶂的山区，隶属雪峰山山脉，以紫鹊界近6万亩的梯田为代表，连绵起伏，溪水奔流的山区带了了丰富的农作物，也造就了当地人“靠山吃山”的饮食习俗，当地人吃的就是大山的味道。源自紫鹊界大山的竹笋和野山胡椒树枝熏出来的腊肉做成的一道竹笋炒腊肉、山泉水和农民自家池塘里养的草鱼加上当地独有的鱼香叶做成的一道水车冻鱼、农民自家种的糯米打出来的糍粑，这些朴实的食材在朴实的人们手里演变成独具大山味道的美味。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;然而，由紫鹊界而来的大山的味道也影响着城市里的人们的饮食习俗，新化县向东街各式各样的粑粑、坛子菜，这种由粮食带来的丰富变化滋养着这里的人们。然而新化人离不开的另外一种味觉享受就是——“辛”味，这种因山区气候湿寒而产生的味道需求，以山里产的山胡椒提炼的油很好的诠释了这种味觉。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;节目以大山的味道来讲述娄底新化人的饮食文化，没有繁复的工艺，也没有高深的技巧，娄底新化人享受的，就是大山的味道。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;衡阳篇——《素食禅依》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;衡山，又名南岳，是我国五岳之一，位于湖南省衡阳市南岳区，作为中国中南部的宗教文化中心和南禅、北禅、曹洞宗和禅宗南岳、青原两系之发源地，衡阳的素食文化不仅对当地人有着深远的影响，也让前来朝拜游客彷如受到了心灵的洗涤。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;南岳素菜，精致清淡，富有禅意；它们既代表了当地“食斋者”们对清淡、健康饮食的孜孜追求，也代表了衡阳人在出世与入世之间的两种生活。而素菜与“仿荤菜”，形态上虽互为两极，却又都以“素”为本，精致淡雅。“素在人心”的主题，更是让节目品质显著拔高，“素”，不仅是一种菜品形态，更是一种心灵的归依与纯净。看似说菜，实则道心。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;长沙篇——《刹辣之间》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;长沙是湘菜的大本营，而辣又是湘菜最主要的特色，所以全篇将以辣作为主线，湖南本土的辣椒生产量只占所需辣椒的一成，所以将以长沙人在海南种植几十万亩的辣椒园作为开场,以说明辣椒对长沙人的重要性。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;海南的辣椒运回长沙后，在马王堆向全市发散。烧辣椒是长沙大多饭局开场的第一道开胃菜。接下来的菜式层层递进。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第一道菜传统火宫殿臭豆腐，辣椒是唯一的实体调味料，但辣椒只是少量。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第二道菜，口味虾，辣椒增量，辛辣度上更进一步，也是长沙人最为追捧的口味菜。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第三道菜是剁椒鱼头，又称“鸿运当头”，辣椒量进一步增加，画面充斥红色，是长沙人宴请的饭桌上不可或缺的一道菜。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第四道菜，剁辣椒炒鱼翅，这是本土创新菜，将两个原本完全不搭界的剁椒与鱼翅拼凑到一起组成了一个全新的“词汇”，但起时遭到传统大师的反对，矛盾之中凸显长沙人不仅爱吃辣，性格也辣，有着辣椒的冲劲，从实际的辣转入人性的辣。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;此时插入湖南湘菜顶尖人物许菊云的观点，将创新二字提出来，并以其最拿手的麻辣仔鸡作为最后一道菜转入结尾。此时带入编导观点：这么爱吃辣长沙人为何对甜酒冲蛋或是一串糖油粑粑情有独钟？原因是：真正爱吃辣、懂吃辣地域的人还得学会解辣。辣后一碗甜酒冲蛋或是一串糖油粑粑，辣过瘾之后立马恢复如初。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;这便是长沙人的性格，火辣的性情之中带有浪漫主义色彩，匪气中带有些许理智，做菜诚如做人。</p>