By Keqiao Cheng, iChongqing

Chongqing- In 25 days, covering 18,000 kilometers, this was an interpretation of homesickness. We visited more than 40 traditional craftsmen in Chongqing, trying to understand the spirit of craftsmanship. In the villages of the vast land of Chongqing, ancient arts and skills are still well kept. They have accompanied generations growing, migrating, and returning to this place.

Homeland is a documentary series about the rural area of Chongqing, and the second episode is about the flavors of hometown.

The first story goes about the dried pre-cooked sticky rice, known as Yinmi (阴米) in Chinese. It is a widely used ingredient in Chongqing cuisine.

The second story presents us the story of a kind of crispy flatbread, and its Chinese name “Baocui (薄脆)” literally means “thin and crispy”. In old times, the boat trackers along the Three Gorges used to bring some Baocui, which has witnessed their daily life along the river.

The last part is about the blood tofu, a dish which can only be found during the Chinese New Year banquet in rural areas.

Behind each kind of food, a story hidden waits to be found. Now, let’s find out in this video how does the flavor convey the homesickness for Chongqing people.

 

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