CCTV News: Stewing is a healthy way of cooking that can maximize the preservation of various nutrients. Since ancient times, in the spectrum of Chinese cuisine, the charming stew has firmly occupied a place, warming the world and returning to nature. Today's youthful ingenuity let us walk into the stories of the three young chefs and see how they stewed a good taste of happiness.

【Shandong Dan County】 Dou Jianfeng: Carefully make mutton soup and stick to the taste of hometown

Shanxian mutton soup in Heze, Shandong has long been famous all over the country after more than two hundred years of inheritance and development. Its production skills have been included in a national representative project of intangible cultural heritage. Drinking a bowl of mutton soup during the Chinese New Year is also a custom of the locals.

27-year-old Dou Jianfeng is the fourth generation representative inheritor of the intangible cultural heritage of this mutton soup restaurant. In order to make this familiar hometown flavor, he strictly controls each production process. Danxian mutton soup is fresh, clean and fragrant, and the milk is white and not greasy. It depends on the most basic ingredient for mutton. The first choice for meat is the local green goat.

Cooking mutton soup depends on slow and fine heat, and a pot of soup should be boiled for at least 3 to 4 hours. Early in the morning, Dou Jianfeng and his masters came to the store to work hard, and small wounds appeared on their hands from time to time.

As time passed, I saw the pot steaming hot and the soup became thicker and thicker. Dou Jianfeng seized the opportunity and added the relevant ingredients.

In recent years, more and more young people have come to the store to eat. While retaining the original taste, Dou Jianfeng's taste has also tilted towards the young group.

【Shenzhen, Guangdong】 Cai Xingqiu: The ingredients are good and the heat is good. The old and hot soup is made.

Drinking soup often can moisten your heart. There is a saying in Guangdong, "It is better to eat without vegetables than to eat without soup." The old and beautiful soup cooked on a slow fire is like a warm and clear stream, soothing the body and mind of people in Lingnan. The dishes that can be served on the New Year’s Eve dinner table should not only be delicious, but also mean auspiciousness. A "good soup for wealth" is the favorite of Guangdong people's New Year’s Eve dinner. When making this soup well, fresh and authentic ingredients are the key.

After buying the ingredients, Cai Xingqiu soaks oysters, scallops, and flower mushrooms; wash the hair vegetables repeatedly; blanch the pork bones and pig hands, and then put the ingredients except the hair vegetables and carrots into the casserole.

A pot of old hot soup, the secret of "old" lies in the heat. First boil over high heat, then simmer slowly over low heat. Accurately grasp the heat and precipitate time, so that the nutrients in the soup can be fully released.

Cai Xingqiu, a post-90s generation, is from Zhuzhou, Hunan. He learned to cook Hunan cuisine with his uncle since he was 18 years old. After coming to Shenzhen, he became a disciple and learned to cook Cantonese cuisine.

[Shenyang, Liaoning] Li Xiaodong: The expectation of steaming iron pot is filled with "New Year" stew

Also stew, the food selection and production methods are very different in the north and south. In the northeast, in the cold winter, a large iron pot is placed on the stove fire, and various ingredients are rolling in it, and the fragrance is everywhere. The steaming iron pot stew is a must-have reunion dinner for every household during the Chinese New Year. Li Xiaodong, a chef born in Shenyang, Liaoning, is preparing to use the most traditional method to make a stew of iron pot for guests to celebrate the New Year in a lively manner.

A big goose, two carp, plus potatoes, vermicelli, onion, ginger and garlic. Early in the morning, Li Xiaodong was busy processing the ingredients at the desk, and the key to the delicious stew in iron pot lies in the ingredients. The goose is put into the pot and stir-fry until the meat is oily. Then add seasonings and water to simmer for an hour.

From cutting vegetables and preparing vegetables to stewing, Li Xiaodong was at ease, but in fact he has only been a chef for more than a year. Born in Northeast China, he studied in Tianjin, stewing iron pots became his deepest thoughts.

Behind the seemingly simple ingredients and simple production methods is the strong homesickness of the people of Northeast China, which is the expectation for "reunion" and "year". This Spring Festival, Li Xiaodong made this iron pot stew in his hometown and brought it to the guests.