CCTV News: It’s the New Year, and food is undoubtedly one of the protagonists of this New Year feast. Many people will fry various New Year’s goods at home. Today, we will focus on the ancient and classic cooking skills of "frying" and experience how several young chefs use their ingenuity to inject new vitality into food.

Oyster Orange: The Taste of the Sea The Warmth of Home

Oyster Oyster Fried, also known as oyster Oyster Oyster, is a classic snack in southern Fujian. Not only is it crispy and delicious, but it is also tender and juicy inside. Every bite can make people feel the deliciousness of the sea. The reason why this snack has become a classic in the hearts of countless diners is that fresh oysters are the soul.

In order to dig the freshest oysters, the "post-00s" Fujian cuisine master Que Rongmao came to the beach early in the morning. Today, he is going to dig the freshest stone oysters from the reefs near the shore.

Stone oysters, as the name suggests, are oysters that are naturally attached to reefs. Compared with other regions, although the stone oysters in Fujian are smaller, they do not affect their deliciousness at all.

Que Rongmao was born in the millennium and is just 25 years old this year. Although he is young, he has been a chef for almost 10 years. He always strives for excellence in every control and choice of ingredients. Not only should we choose the freshest oysters, but we should also choose the local red-skinned garlic in Xiamen when we pair it with garlic for making oyster fried.

The origin of oyster fried can be traced back to the late Ming Dynasty. It is said that Zheng Chenggong led a large army to recapture Taiwan. Due to food shortage, the soldiers used local materials and mixed local oysters with sweet potato flour into cakes as military rations. Later, this simple and delicious method gradually evolved into today's oyster fried rice. Stir the oysters, red-skinned garlic and sweet potato powder into a slurry, and add a little minced ginger, soy sauce, and pepper. When the oil is 80% hot, put the oyster paste into the pot and fry until both sides are golden, and then pair it with local sweet and spicy sauce from Xiamen. The rich taste makes people unforgettable.

Zhao Jianming from Tainan, Taiwan has been working and living in Xiamen for more than 20 years. He said that during the Chinese New Year and holidays, he always orders a dish of oysters, because oysters satisfy not only the taste buds on everyone's tongue, but also the common homesickness of compatriots on both sides of the Taiwan Strait.

Fried crucian carp: Three generations of inheritance, the hometown flavor in the depths of memory

If oyster fried evokes nostalgia on the tip of the tongue, then this delicacy from Qiantang River carries the most familiar hometown flavor in the depths of Hangzhou people's memories.

Tang Jia male, from Xiaoshan, Hangzhou, is 27 years old this year and has been a chef for 8 years. During this Spring Festival, he tried to innovate the local traditional home-cooked dish "fried crucian carp".

When frying crucian carp, the focus is on the word "fry". Compared with traditional practice, Tang Jianan’s innovation is to stuff the mixed diced bamboo shoots into the fish’s belly, but this makes the fried fish more difficult.

Why do you need to increase the difficulty and make such an attempt? Tang Jianan told us that he had different emotions about this dish.

Grandpa, dad, and Tang Jiaman, three generations are all chefs, and this dish has been passed down for three generations. Now, although my father has retired, he cooks this dish at home during festivals.