各地美食视频(各地美食视频合集)原创
视频 | BBC纪录片：《中国新年：全球最大庆典》03 庆典（Celebration）视频 | BBC纪录片
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视频 | BBC纪录片：《中国新年：全球最大庆典》03 庆典（Celebration）视频 | BBC纪录片：《中国新年：全球最大庆典》02 团圆（Reunion）视频 | BBC纪录片：《中国新年：全球最大庆典》01 迁徙（Migration）
收藏 | 听名著、读经典小合集春节快乐英国广播公司（简称BBC）2012年播出了名为《发现中国，美食之旅》Exploring China: A Culinary Adventure的四集电视纪录片该片以中国六所魅力城市为落脚点，通过挖掘当地独具魅力的美食及民俗文化，向英国民众展示独具魅力的中国风。
《发现中国，美食之旅》 是BBC纪录片中的一个美食系列，介绍中国各地美食由“中国菜教父”华裔名厨谭荣辉以及华裔主持黄瀞亿联合主持纪录片共有四集，分别为北京篇、成都篇、云南篇与广东台湾篇向西方人呈现出最为地道、最为美味的中国菜，。
向西方世界展现出不一样的中国祖籍广东的华裔名厨谭荣辉和祖籍台湾的华裔美女主持黄瀞亿走访了北京、成都、云南、新疆、广东和台湾这六所城市，挖掘出了其地方特色美食及民俗文化，从北京炸酱面、烤鸭，到云南的普洱茶和新疆的馕，观众们不仅能看到诱人的美食，还能领略到这些美食背后的选材及加工制作方法，即便是中国观众，也为之馋涎欲滴和惊叹。
美食之旅，发现中国说到中国的饮食，人们最常说的就是鲁、川、苏、粤、浙、闽、湘、徽“八大菜系”，其中鲁、川、苏和粤四大菜系成型比较早北京的饮食受鲁菜影响较大，日积月累中也形成了自己的特色，在“北食”中占有重要的比重，尤以外酥里嫩的烤鸭驰名中外。
在盛产美女的天府之国，美食同样是一大亮点，以“麻辣”著称的川菜中，无论是经典的回锅肉、火锅，还是特色街头小吃——用声音吸引客人的“三大炮”，无疑让英国观众大开眼界
BBC - Exploring China: A Culinary Adventure (2012)HDTV | 1280 x 720 | .MKV/AVC @ 3800 Kbps | 4x~59mn | 6.54 GB
Audio: English AAC 128 Kbps, 2 channels | Subs: EnglishGenre: DocumentaryKen Hom and Ching-He Huang cook their way across China in a visually rich culinary journey against the backdrop of ancient and modern Asia. Beyond a culinary odyssey, this will be an emotional homecoming, a cultural adventure, and an anthropological and historical road trip.
Ken and Ching travel over 5,000 miles across this vast sub-continent, taking in both the ancient and the modern. Over four episodes they explore contrasting destinations along Chinas most significant trade routes. Beginning in the vibrant capital of Beijing, they explore the city that China has presented to the west and the rural villages outside of Beijing.
After travelling through Chinas spicy Sichuan heartland, they explore the influence of minority cultures in Yunnan and the mystical northern city of Kashgar. And finally, in an emotional climax, Ken and Ching return to their ancestral homes to reveal the secrets of a Southern China we rarely see.
Produced by Keofilms.趁着过年，寒假，一起来领略一下中国不同地区的美食吧~~还可以顺便学习地道的英式英语哦~~《发现中国美食》第1集：北京美食▼Their journey begins in
Beijing, the countrys imperial capital for 800 years, where quintessential Chinese dishes such as noodles, dumplings and Peking duck are now being showcased with a new culinary confidence. Ken and Ching cook for world-class chefs in the citys most celebrated restaurants before visiting ordinary Beijingers to learn traditional cooking methods. They also travel to the village of Chuandixia, where ancient traditions are being celebrated and preserved.
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