The Culinary Journey Continues: 'Three Meals, Four Seasons' Season 2 Returns
The widely praised show 'Three Meals, Four Seasons' has officially launched its second season, delighting food enthusiasts with a vibrant exploration of the culinary marvels of China. Produced by China Media Group in collaboration with the Ministry of Commerce, this series invites viewers to embark on a gastronomic journey across stunning landscapes that offer a blend of culture and cuisine.
This season kicks off in the magnificent region of Xinjiang, where hosts Sa Beining and Zhang Shuyue team up with cultural commentator Liu Liangcheng and food expert Dong Keping. Their culinary adventure introduces guests such as Shang Wenjie, Medina, and Tu Hongjiang as they traverse this magical land, savoring a range of historical delicacies and hidden local treats. From the early morning aromas of fragrant milk tea in alleyways to the distinctly delicious big plate chicken served during the night, Xinjiang’s culinary offerings reflect the diverse cultures that have thrived along its storied Silk Road.
The narrative of Xinjiang’s cuisine unfolds as a rich tapestry woven with the stories of traders and travelers who have brought their own influences to the table over centuries. This region is renowned for its unique flavors that are not merely about ingredients but embody a soul born of exploration and cultural exchange. The fusion of ethnic traditions results in a distinctive palette that both locals and visitors can appreciate.
The culinary journey doesn't stop there; it extends to Sichuan, where hosts Sa Beining and Ma Fanshu join forces with the acclaimed author Alai, alongside guests Wu Zun and Zhang Xinyi, and food scholar Mou Zhenli. Together, they invite viewers to immerse themselves in the tantalizing tastes of Sichuan. As they wander through the lively streets of Chengdu and along the picturesque riversides of Yibin, viewers can expect to be enveloped by the intoxicating aromas of sizzling spices and fresh ingredients typical of this culinary haven.
Sichuan cuisine, widely beloved for its bold and spicy flavors, features iconic dishes that include the famed twice-cooked pork, as well as an array of regional specialties that highlight the heritage of the Sichuan people. With each episode, the show emphasizes the importance of food as a vital part of cultural identity while highlighting how ingredients from both land and river shape the culinary landscape of Sichuan.
Every Sunday at 8:00 PM on CCTV-1, 'Three Meals, Four Seasons' promises to deliver another episode brimming with flavor, stories, and the lively interaction of guests and hosts eager to explore China’s culinary diversity. The diverse exploration of Xinjiang and Sichuan emphasizes not only the delightful experience of eating but also the rich cultural heritage behind these dishes. Viewers are encouraged to join in this celebration of taste and culture, made all the more enticing through the heartfelt presentations and the vibrant stories shared throughout each episode. So mark your calendars and be ready for another season filled with unforgettable culinary moments!
This season kicks off in the magnificent region of Xinjiang, where hosts Sa Beining and Zhang Shuyue team up with cultural commentator Liu Liangcheng and food expert Dong Keping. Their culinary adventure introduces guests such as Shang Wenjie, Medina, and Tu Hongjiang as they traverse this magical land, savoring a range of historical delicacies and hidden local treats. From the early morning aromas of fragrant milk tea in alleyways to the distinctly delicious big plate chicken served during the night, Xinjiang’s culinary offerings reflect the diverse cultures that have thrived along its storied Silk Road.
The narrative of Xinjiang’s cuisine unfolds as a rich tapestry woven with the stories of traders and travelers who have brought their own influences to the table over centuries. This region is renowned for its unique flavors that are not merely about ingredients but embody a soul born of exploration and cultural exchange. The fusion of ethnic traditions results in a distinctive palette that both locals and visitors can appreciate.
The culinary journey doesn't stop there; it extends to Sichuan, where hosts Sa Beining and Ma Fanshu join forces with the acclaimed author Alai, alongside guests Wu Zun and Zhang Xinyi, and food scholar Mou Zhenli. Together, they invite viewers to immerse themselves in the tantalizing tastes of Sichuan. As they wander through the lively streets of Chengdu and along the picturesque riversides of Yibin, viewers can expect to be enveloped by the intoxicating aromas of sizzling spices and fresh ingredients typical of this culinary haven.
Sichuan cuisine, widely beloved for its bold and spicy flavors, features iconic dishes that include the famed twice-cooked pork, as well as an array of regional specialties that highlight the heritage of the Sichuan people. With each episode, the show emphasizes the importance of food as a vital part of cultural identity while highlighting how ingredients from both land and river shape the culinary landscape of Sichuan.
Every Sunday at 8:00 PM on CCTV-1, 'Three Meals, Four Seasons' promises to deliver another episode brimming with flavor, stories, and the lively interaction of guests and hosts eager to explore China’s culinary diversity. The diverse exploration of Xinjiang and Sichuan emphasizes not only the delightful experience of eating but also the rich cultural heritage behind these dishes. Viewers are encouraged to join in this celebration of taste and culture, made all the more enticing through the heartfelt presentations and the vibrant stories shared throughout each episode. So mark your calendars and be ready for another season filled with unforgettable culinary moments!
Topics Entertainment & Media）
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