HOME > Chowhound > Food Media & News >
What's your latest food project? Tell us about it

Chinese Cuisine Gets Its Closeup With Documentary ‘A Bite of China’

Gio Dec 21, 2012 12:06 PM

"The most widely-viewed food film of this year is probably one you’ve never heard of. Called “Shejianshang de Zhongguo” in Mandarin — variously translated into “A Bite of China,” “Tasting China,” “Taste of China” or “China on the Tongue” — it deserves your immediate attention."

This says it all, almost. It's a not exactly a food documentary but it is about the cuisines and history of China. The seven episodes are not quite 1 hour long. Totally fascinating. Highly recommended. In Mandarin with subtitles.

Here's the original article...

Here's the YouTube episodes link...

  1. ElsieB Dec 26, 2012 06:25 AM

    Thank you for the link, beautiful!

    1 Reply
    1. re: ElsieB
      Gio Dec 26, 2012 07:03 AM

      You're welcome, ElsieB. I thought so too...

    2. p
      Puffin3 Dec 26, 2012 10:10 AM

      This is the essence of what CH is about. Sharing. Thank you so much. I've 'bookmarked' it.
      Have you seen this series? http://vimeo.com/30959868
      Go to the top right of the page to 'see all'. Quite something.

      2 Replies
      1. re: Puffin3
        Gio Dec 26, 2012 12:25 PM

        Puffin3 that's a fantastic series you linked to. Many thanks to You! I've subscribed and now will try to view a few episodes each day...

        1. re: Puffin3
          TheCarrieWatson Jan 29, 2013 06:21 PM

          Thanks for posting that link - I've never heard of this site. Man, there's a lot of stuff on there. Watching "The Middle Way" right now. Very well put together and compelling production. A lot of these are just beautiful, and I like the very manageable short duration of them. You can enjoy a couple in between other things w/o a big time investment. Gorgeous stuff.

        2. TheCarrieWatson Jan 29, 2013 06:21 PM

          Can't wait to check this out - looks fantastic.

          1. m
            mugen Jan 29, 2013 08:22 PM

            I flicked through it and have also recently watched 4 episodes of 'Exploring China: A Culinary Adventure', in which Ken Hom and Ching-He Huang toured China to demonstrate the basics of each of the regional cuisines.

            Can't say that either have changed my impression that Chinese cuisine consists of producing a few variants of stodge (slimy, encased in steamed dough, overcooked, drowned in oil, drowned in sauce, gelatinous, and fermented are a few that come to mind) using all of about 5 cooking techniques - with a bit of cruelty to animals, ecologically-destructive practices, and ridiculous superstitions to season it.

            No troll, and I'm willing, by way of demonstration, to put together screenshots of all the food from any episode of the documentary to prove my point. I've attached a preview, because this is the revolting boiling cauldron of beef and lamp (?) livers that happened to be visible when I closed the Youtube tab.


            4 Replies
            1. re: mugen
              TheCarrieWatson Jan 30, 2013 10:11 AM


              Isn't that a little like saying that all Mexican food consists of refried beans and gooey cheddar cheese?

              1. re: TheCarrieWatson
                mugen Jan 30, 2013 06:34 PM

                The point is that I had expected the shows to dispel that view of Chinese cooking, and in fact they served only to confirm it - with the exception of the food from Xinjiang.

                1. re: mugen
                  TheCarrieWatson Jan 31, 2013 09:24 AM

                  I got the impression that you already had a strong opinion about Chinese food and probably didn't have any intention of having that opinion changed. "Confirmation bias", I think it's called. I haven't seen the show yet though, so I can't attest to its quality. It was your blanket assessment of Chinese cuisine that I didn't agree with.

              2. re: mugen
                Gio Jan 31, 2013 10:19 AM

                It was your blanket assessment of Chinese cuisine with which I don't agree. You must be a tremendous expert on Chinese food to summarily dismiss the cuisine of an entire nation, one with many provinces with varying culinary origins. A country whose history goes back many centuries. A country that has had global impact for many generations. A country whose regional variations and differences have caused the development of a cuisine with as much diversity and influence as any European nation and more.

                You must have been exposed to all and everything China has to offer: street vendors, high end fine dining restaurants, holes-in-the-walls, Chinese home cooking with Grandmothers to have the authority to cancel out the food of an entire country.

                Or is it that you know what you like and you don't like that...

              Show Hidden Posts