Taizhou Flavors, a Chinese documentary television series on the history of food, eating, and cooking in Taizhou City of Jiangsu Province, began airing on CCTV-4 on January 20 ahead of the Spring Festival, China’s Lunar New Year.
The five-episode documentary series aired during the state broadcaster’s prime time covers the food culture in areas under the administration of Taizhou.
The first episode focuses on Taizhou's cuisine using crabs as raw materials, followed by three famous dishes in the local breakfast menu – Dried tofu threads in consommé, Noodles in fish soup, and Crab-roe soup buns and a segment on food made using taro. The last two episodes introduce popular home-cooked dishes and delicacies with river produce.
The 150-minute documentary series will fully show the essences of Taizhou cuisine and unique local customs to the world audience.
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