China Media Group
The Taste program on CCTV-10 (Science and Education Channel)
will launch a 10-episode special The Flavor of Chinese New Year during the Spring Festival holiday.
Through the lens, it records the new changes in the Spring Festival dining tables of beautiful villages,
showcases a rich and colorful map of regional Chinese New Year flavors with the wisdom of "food", the aesthetics of "taste" and the culture of "the New Year",
and fully presents the fruitful achievements of poverty alleviation,
bringing more vibrancy to the Chinese New Year celebration!
Chinese New Year Flavors • Wudalianchi
Airing at 18:54 on February 5th—Don’t Miss It!
When it comes to celebrating the Chinese New Year,
the festive charm of Northeast China is absolutely indispensable.
After the volcanic eruptions in Wudalianchi,
natural low-temperature mineral springs were formed.
The locals make tofu with the natural mineral water gushing out from volcanic rock crevices,
and then use the tofu as wrapper or filling to make dumplings.
Even in the freezing cold, it cannot dampen the enthusiasm of Northeast Chinese for enjoying fresh food during the New Year.
They prepare authentic Northeast specialties such as pork and sauerkraut stew with blood sausage, and fried three delicacies;
simmer geese in a large iron pot;
and cook a mineral spring fish feast with big fish caught in winter fishing.
In Wudalianchi, neither the delicious food nor the stunning scenery should be missed.
The volcanoes and stone seas are already extraordinary enough,
and paired with the mineral spring delicacies, they make an experience that is simply icing on the cake.
Tune in to the Taste program on CCTV-10 tonight—We’ll be waiting for you!
