湘當韻味2018

第20180930期

/ 大陸綜藝/

未知中國大陸

劇情：

《湘當韻味》是湖南國際頻道製作的一檔介紹湖南湘菜的人文類紀錄片，主要內容為湖南各地美食生態。節目通過飲食習慣、湘菜佐料、辣文化、洞庭魚米香、山珍湘味、風味小吃等為題材，來展現食物給百姓生活帶來的儀式、倫理、節日等多方面的文化；見識湖湘特色食材以及與食物相關的構成湖湘美食特有氣質的一系列元素；從而解讀湖湘飲食文化的精緻和源遠流長。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;根據錄製的標題： &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1,熱辣.瀟湘 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;2,南禪.素食 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;3,洞庭.湖鮮 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;4,侗鄉.酸癮 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;5,德山.缽溫 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;6,雪峰.山味 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;7,永樂.和餚 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;分集介紹： &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;嶽陽篇——《洞庭天下鮮》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;民以食為天，食以味為先。對於嶽陽人而言，地處洞庭湖區得天獨厚的地理條件，讓湖鮮活物成為了嶽陽人首選的食材，而“鮮”也自然而然成了嶽陽人所孜孜以求的味覺體驗。本集從每天清晨前往魚巷子裡尋“鮮”的嶽陽普通市民的一頓午飯開始，展現“鮮”味在嶽陽人餐桌上的特殊地位。而相比於家常的魚鮮，“巴陵全魚宴”則是嶽陽人吃“鮮”的另一境界，不同品種的魚，在頂級大廚手中，經過精心的烹製，將帶領食客們品嚐到“鮮”的極致。對於嶽陽人而言，不管時節變換，“鮮”永遠使餐桌上的第一味覺體驗。金秋的蓮子，初冬的藕，都是“鮮”味的來源，但同捕魚一樣，這種“鮮”味的獲得必須付出艱苦的體力勞動。誰也不能真正把鮮味帶走，能做的，只是靠近它，享用它。嶽陽人懂得吃“鮮”，更懂得如何保“鮮”。每次捕魚起網後，嶽陽的漁民們都會將尚在生長期的小魚放回湖中，大自然的慷慨也讓這裡的人們滿懷著對自然感恩之心，懂得如何延續著這份自然饋贈帶來的鮮美生活。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州篇——《雞鴨名天下》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州地處湘南，古老的地貌人文，孕育了獨特的飲食文化。永州血鴨，歷經近兩百年曆史的名菜，而東安子雞，則更是長達千年。一道血鴨，一道子雞，讓永州的湘菜得以“雞鴨名天下，韻味古瀟湘”。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州血鴨選自永州特產的土麻鴨，在鴨肉入鍋翻炒將鴨油爆出後，中途添入新鮮的鴨血，讓鴨肉口感細膩，色濃味鮮，呈現出獨特的地方風味；而東安子雞，則是選擇永州東安縣當地的土雞或是三黃雞，在滷水浸煮後，配以當地特產的花椒籽和手工釀製的糯米醋，一道雞，有“甜，酸，鮮，麻，辣”五種味道，並由於歷史上曾國藩和唐生智的大力推崇，成為了湘菜之首。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;玉樓東的湘菜大師許菊雲，因為東安雞這道菜而聞名全國，他做的東安雞，以去骨，色鮮而獨具特色；而任職於湖南九所蓉園的湘菜大師劉志君，為國家領導人制作湘菜而聞名，他製作的永州血鴨，更是色香味形意俱全，堪稱一絕。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;永州千年前因為柳宗元一首《捕蛇者說》而聞名，其深厚的文化底蘊以及人文特色，使其成為湘南之地的璀璨明珠，而在此地誕生的位列湘菜榜單的兩道著名湘菜，既反映了永州古地生猛鮮活的飲食風貌，也凸顯了湘菜名菜注重食材以及文化的特點。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;常德篇——《翻騰的缽子》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;對於喜好美食的中國人而言，“有味”，往往是因迥異的地域、氣候、特產條件以及飲食文化所帶來的獨特感受。但沒有一個地方的人，像湖南常德人一樣，有味，只因為一種特殊的盛裝食物的器皿——缽子而生。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;常德市，原本是由一個個的漁村組成。世代生活在漁船上的人們，為了克服湖區陰冷風大對飲食所帶來的弊端，智慧地發明瞭用缽子煮菜、炊飲一體的方法。及至今日，缽子菜仍然是常德最常見也是最具特色的菜式。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;節目從常德津市人清晨的一碗“燉粉”，到普通漁民午餐中的一鍋“缽子魚”，再到宴席上的“無缽不成席”以及在常德缽子菜中所保留的“鮓”——這種在中原地區已經消失的古老烹調方法，集中展現常德人以“缽子”為代表的，保存著古老“鼎食遺風”的獨特飲食文化。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;常德缽子菜並不追求菜餚的複雜與精美，簡單的食材，簡單的烹飪，剩下的交給翻騰的缽子來完成。百煮入味，暖人脾胃，圍坐而食，暖人心扉，這便是缽子菜之於常德人的獨特體驗。對於常德人而言，有味始終是缽子帶來的雙重感受，之於味覺，那是滋味，之於生活，那是情趣。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;懷化篇——《侗不離酸》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;懷化地處湖南的西南山區，侗族，這個佔湖南少數民族人口近百分之十四的族群，就棲居於此。相對閉塞的自然壞境，讓生活在此的侗家人，千百年來，不僅沿襲著古樸的民風，也保留下古老的飲食習俗，而嗜酸，就是一種他們無法割捨的味道。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;每年的農曆十一月初一的前後三天，就是侗族人的“吃冬節”，侗家人會在節日裡準備兩種食物：“素酸”和“葷酸”。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;侗家姐妹們，會用自家產的蘿蔔和大頭菜，通過特殊的醃製方法，做成酸蘿蔔和酸菜，這是侗家人最普通的兩道開胃菜。放了鹽的淘米水，以及糯米酒都是重要的醃製佐料。而侗家人的“醃魚醃肉”則更是吃冬節裡必不可少的葷酸食物。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;在吃冬節裡，侗家人用擺長桌合攏宴的方式，來歡迎遠道而來的客人，裡面有著各種酸味的菜餚，除了醃魚醃肉，酸豆角，酸藠頭，酸水煮魚都是侗家酸味的集中體現。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;侗家人嗜酸，一是因為千百年來，侗族人在山裡辛苦勞作，需吃耐餓的糯米食，糯米不易消化，因此需酸味開胃；二則是因為侗族地處深山，氣候潮溼，食物不易保存，醃製是保存食物的方法，而酸味則是醃製後的味道。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;節目用一對侗家母女和另外一對侗家姐妹，準備吃冬節作為視角，通過他們製作各類醃制菜，以及一系列侗家風情民俗的展示，反應了侗不離酸的飲食風俗，也反應了在懷化西南的大山深處，濃鬱的侗家文化所展現出的，湘菜飲食大觀中奇異的一脈。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;婁底篇——《大山的味道》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;婁底市新化縣地處層巒疊嶂的山區，隸屬雪峰山山脈，以紫鵲界近6萬畝的梯田為代表，連綿起伏，溪水奔流的山區帶了了豐富的農作物，也造就了當地人“靠山吃山”的飲食習俗，當地人吃的就是大山的味道。源自紫鵲界大山的竹筍和野山胡椒樹枝燻出來的臘肉做成的一道竹筍炒臘肉、山泉水和農民自家池塘裡養的草魚加上當地獨有的魚香葉做成的一道水車凍魚、農民自家種的糯米打出來的餈粑，這些樸實的食材在樸實的人們手裡演變成獨具大山味道的美味。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;然而，由紫鵲界而來的大山的味道也影響著城市裡的人們的飲食習俗，新化縣向東街各式各樣的粑粑、罈子菜，這種由糧食帶來的豐富變化滋養著這裡的人們。然而新化人離不開的另外一種味覺享受就是——“辛”味，這種因山區氣候溼寒而產生的味道需求，以山裡產的山胡椒提煉的油很好的詮釋了這種味覺。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;節目以大山的味道來講述婁底新化人的飲食文化，沒有繁複的工藝，也沒有高深的技巧，婁底新化人享受的，就是大山的味道。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;衡陽篇——《素食禪依》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;衡山，又名南嶽，是我國五嶽之一，位於湖南省衡陽市南嶽區，作為中國中南部的宗教文化中心和南禪、北禪、曹洞宗和禪宗南嶽、青原兩系之發源地，衡陽的素食文化不僅對當地人有著深遠的影響，也讓前來朝拜遊客彷如受到了心靈的洗滌。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;南嶽素菜，精緻清淡，富有禪意；它們既代表了當地“食齋者”們對清淡、健康飲食的孜孜追求，也代表了衡陽人在出世與入世之間的兩種生活。而素菜與“仿葷菜”，形態上雖互為兩極，卻又都以“素”為本，精緻淡雅。“素在人心”的主題，更是讓節目品質顯著拔高，“素”，不僅是一種菜品形態，更是一種心靈的歸依與純淨。看似說菜，實則道心。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;長沙篇——《剎辣之間》 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;長沙是湘菜的大本營，而辣又是湘菜最主要的特色，所以全篇將以辣作為主線，湖南本土的辣椒生產量只佔所需辣椒的一成，所以將以長沙人在海南種植幾十萬畝的辣椒園作為開場,以說明辣椒對長沙人的重要性。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;海南的辣椒運回長沙後，在馬王堆向全市發散。燒辣椒是長沙大多飯局開場的第一道開胃菜。接下來的菜式層層遞進。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第一道菜傳統火宮殿臭豆腐，辣椒是唯一的實體調味料，但辣椒只是少量。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第二道菜，口味蝦，辣椒增量，辛辣度上更進一步，也是長沙人最為追捧的口味菜。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第三道菜是剁椒魚頭，又稱“鴻運當頭”，辣椒量進一步增加，畫面充斥紅色，是長沙人宴請的飯桌上不可或缺的一道菜。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;第四道菜，剁辣椒炒魚翅，這是本土創新菜，將兩個原本完全不搭界的剁椒與魚翅拼湊到一起組成了一個全新的“詞彙”，但起時遭到傳統大師的反對，矛盾之中凸顯長沙人不僅愛吃辣，性格也辣，有著辣椒的衝勁，從實際的辣轉入人性的辣。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;此時插入湖南湘菜頂尖人物許菊雲的觀點，將創新二字提出來，並以其最拿手的麻辣仔雞作為最後一道菜轉入結尾。此時帶入編導觀點：這麼愛吃辣長沙人為何對甜酒衝蛋或是一串糖油粑粑情有獨鍾？原因是：真正愛吃辣、懂吃辣地域的人還得學會解辣。辣後一碗甜酒衝蛋或是一串糖油粑粑，辣過癮之後立馬恢復如初。 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;這便是長沙人的性格，火辣的性情之中帶有浪漫主義色彩，匪氣中帶有些許理智，做菜誠如做人。收起

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