《舌尖上的中国3》确定春节开播

在众多吃货、老饕翘首期待了近3年后，央视纪录频道的名作《舌尖上的中国》第三季终于有了确定的消息——近日，CCTV-9纪录频道正式宣布，这部曾经让观众一边流口水、一边刷屏的美食文化纪录片将于下个月正式和观众见面。具体播出时段为2018年春节期间。

不过，心细的观众可能已经发现了，在本次《舌尖上的中国》第三季的启动发布会上，出品方再未提到“（前作）原班人马打造”等字样。记者同时也留意到，在本次发布会上同步上线的第三季节目先导预告片中，解说配音也都不再是前两季时的著名配音演员李立宏。

《舌尖上的中国》前两季的大火已经不用多说，它创造了近二十年来中国纪录片最高收视纪录，对即将开播的第三季，纪录频道总监梁红表示，她要求主创团队要坚持透过展示美食，去探寻美食背后每个饱含深情的故事，要挖掘中国传统饮食文化的深层基因，讲好中国传统饮食文化的前世今生，以美食作为窗口，让世界从全新的角度重新发现中国的美。

这里需要重点说明的是，即将开播的第三季与前两季节目的不同在于，它将在全球视野下审视中国美食的独特性，在历史演化过程中探究中国美食的流变，深度讨论中国人与食物的关系。

早在两年多以前，陈晓卿还是《舌尖上的中国》第三季总导演时就曾向记者透露，“全球视野”下，第三季节目将会去到诸如秘鲁、墨西哥、加拿大、意大利、西班牙、伊朗等国取景。这些国家都有一个共同点：都不同程度上跟中国的食物密不可分，比如南美就是红薯的原产地。但最终这些能否在下月开播的成片中实现，还有待大家验证。

总导演刘鸿彦。

此外，在本次发布现场，《舌尖上的中国》第三季的现任总导演刘鸿彦表示，中国饮食文化当中，民以食为天，“食物就是我们中国人感知世界的一种方式，这一季《舌尖3》希望能够以食物来作为一个切入口，讲述食物背后人的故事，以及最终承载的我们中国文化的价值观。”

先导片中出现的美食。

发布会上还公布了《舌尖上的中国》第三季首支官方宣传片。特别值得一提的是，在这支先导预告片中，依然保持了《舌尖上的中国》前两季留给大家的印象：文艺范儿十足。整个先导片由一段特写开场，在地面上流淌的水，滴下的油和奶，锅里翻炒的菜肴都在镜头先纤毫毕现。

具体到菜品方面，先导片透露的信息较为有限。蓑衣黄瓜、满是糊辣壳的爆炒和正在油锅里翻滚的“炸菊花”、晾晒的鱼干等较为明显。记者查询发现，光是“炸菊花”通常就有两种做法：要么是用调稀的鸡蛋糊做裹，一朵朵下锅炸至定型，轻提出锅沥干油，放到盘子里趁热撒上玫瑰糖。要么是用面粉、鸡蛋、薄荷叶制作成菊花状的菜肴。至于第三季《舌尖上的中国》里呈现的是哪一种，大家可以下个月拭目以待。

来源：华龙网

China 3 on the tip of the tongue determines the opening of the Spring Festival

In many diners waiting, chowhound after nearly 3 years, CCTV record channel works on the tip of the tongue "China" third season finally determine the news: Recently, CCTV-9 record channel officially announced that it had let the audience side slobber, the side scraper delicacy culture documentary will officially next month and the audience meet. The specific broadcast period is during the Spring Festival in 2018.
However, all the audience may have discovered, in this "tongue on China" in the third quarter conference started, Chupin again not mentioned "(before) the original cast to create". The reporter also noticed that in the third season's pilot trailer released on this conference, commentary dubbing is no longer the famous voiceover actor Li Lihong in the first two seasons.
On the tip of the tongue "China" before the two season the fire has been needless to say, it has created nearly twenty years China documentary record of the highest ratings, for the upcoming launch of the third season, record channel director Liang Hong said, her creative team to show through to explore the delicacy delicacy, behind every soulful story, to dig deep China gene of traditional food culture, speak good China traditional food culture of past lives, with delicacy as the window, let the world from a new perspective to rediscover the beauty of China.
What needs to be highlighted here is the difference between the upcoming third season and the first two seasons. It will examine the uniqueness of Chinese cuisine in a global perspective, explore the evolution of Chinese cuisine in the historical evolution, and discuss the relationship between Chinese food and food in depth.
As early as two years ago, Chen Xiaoqing was also the director of the third season in China on the tongue. He told reporters that in the third season, the third season program will go to Peru, Mexico, Canada, Italy, Spain, Iran and other countries. All these countries have one thing in common: to some extent, it is inseparable from the food of China, for example, South America is the origin of sweet potatoes. But in the end, whether they can be realized in the next film on the next month will be verified.

Director general Liu Hongyan.
In addition, the release site in this, "a bite of China" in the third quarter of the current general director Liu Hongyan said, which China diet culture, hunger breeds discontentment, "food is the way we perceive the world Chinese this season," the tongue 3 "hope to be able to use food as an entrance, about the story behind the food, as well as the ultimate bearing of our Chinese cultural values."

The gourmet food in the pilot.
The conference also announced the "tongue on the China" third season the first official trailer. What is worth mentioning is that in this forerunner trailer, we still keep the impression of the first two seasons of "tongue tip China", which is full of literature and art. The pilot film opening by a close-up, flowing in the ground water, dripping oil and milk pot, stir fry dishes in the first shot of lucidity.
Specifically to the dishes, the information revealed by the pilot is limited. Cucumber, full of spicy coir shell and stir frying pan is rolling "fried chrysanthemum", sun dried fish is more obvious. Reporter inquiry found that the light is "fried chrysanthemum" usually has two ways: either by diluting the egg to do a wrap, deep fry the pot shaped, light put pot drain the oil on the plate, while the hot sprinkle rose sugar. Either flour, eggs, mint leaves are made into a chrysanthemum like dish. As for the third quarter of China on the tip of the tongue, which is the one, we can wait and see next month.