01x07 - Seaweed

[bunniefuu]

This sea vegetable grows
in intertidal zones

and is the MSG-equivalent
for southern coastal Chinese residents.

For ages, from wild to cultivated seaweed,

people have used their wisdom to preserve
the flavor of the sea all year round.

CHAOSHAN

In early December

the strong northeast monsoon
invades the southern coast of China.

The strengthened wind and waves
in Chaoshan

do not change Lin's plan
to go to Dingpeng Island.

DINGPENG ISLAND

Where the waves are the strongest
lies a delicious wild ingredient,

and harvesting season has just arrived.

On the rocks
in shallow waters of the intertidal zone,

a kind of alga grows tenaciously.

Wild seaweed is the purpose of Lin's trip.

It is half tide.
Now is the best time for harvesting.

The roots of the algae
are left during harvesting.

They will regrow after ten days.

Along the 1,000-kilometer-long
coast of China,

wild seaweed grows in many places.

But since the season is short
and the harvesting is tricky,

mostly only locals
get a chance to taste fresh wild seaweed.

Dingpeng Island
is located offshore of Nan'ao.

Every October to December,
wind and waves are especially turbulent.

This also gives the seaweed
that grows here a tougher texture.

Freshly harvested wild seaweed
is a rare treat.

Its sweet and mellow flavor
can be released simply by stir-frying.

It combines with oil from meat
to create a sweet and refreshing taste.

STIR-FRIED SEAWEED WITH MINCED MEAT

STEWED SEAWEED

Umami is the true character
of seaweed's flavor.

Several types of amino acids
form a rich sea freshness,

making any dish with seaweed
exceptionally fresh and delicious.

NAN'AO ISLAND

The temperature in Shantou
still hasn't dropped since autumn began.

Abnormal weather

has brought suffering to Shunfeng Wu,
a Nan'ao Island local.

The harvesting of his seaweed cultivation
must be postponed indefinitely.

Devoid of industry, Nan'ao sits
at the junction of various water systems.

The abundance of plankton makes this
a perfect area for cultivating seaweed.

As early as 40 years ago,

Nan'ao locals mastered the skills
for cultivating seaweed seedlings.

Carpospore extracted from
wild seaweed is cultivated in bottles

and grows into paraphyses.

These serve as seeds for growing seaweed.

Every March is the season
for sowing seaweed.

Carpospore diluted with seawater
is sprayed evenly onto seashells.

Seashells laid at the bottom of water
form a most suitable hotbed.

By regulating the amount of sunlight,
adding nutrient salts,

and controlling water temperature,

five months later, filaments are growing
inside the seashells.

This means
the seaweed seeds have sprouted.

Fishnets covered in seaweed seedlings
are thrown into the sea.

Cultivation in the natural environment
starts from here.

Seaweed is extremely sensitive
to temperature.

It stops growing
once seawater exceeds 25 degrees.

Three months ago, Shunfeng Wu
put seaweed seedlings in a 3,000 m² area.

High temperatures this year
have caused slow growth.

Harvesting has already been delayed
for 15 days.

It is easy for seaweed to rot
when exposed to high-temperature water.

He cannot wait any longer.

The cultivation process
from seedling to natural sea environment

takes up to nine months.

In the end, he is still rewarded.

CULTIVATED SEAWEED

Unlike wild seaweed, cultivated seaweed
is mostly found in calm bay areas.

In moderate sea environments,
it becomes thin in texture

and tastes very delicate.

The first crop of seaweed
takes the longest to grow,

and has the best quality,
accumulating the most flavor.

From here on, seaweed will regrow
every 15 days or so.

This year's seaweed crop is quite nice.

Shunfeng Wu estimates
a harvest of 2,600 kilograms.

The humidity on Nan'ao Island
is lowest during this time of year.

Fresh seaweed is not easily preserved.

It's as if all the stars lined up
for this delicacy to be possible.

Perfect weather conditions for drying it
happen right after the harvest.

Sunlight is still fierce in the winter.

Surface temperatures
can rise up to 40 degrees.

Dry northern winds speed up
the water evaporation in seaweed.

At the same time,
phycoerythrin breaks down with heat,

and seaweed shrivels and blackens.

Dried seaweed contains
less than nine percent water,

becoming thin and stiff.

Dried seaweed
weighs only one-tenth of fresh seaweed.

It can be preserved throughout all seasons
and is convenient to consume.

After seaweed dries,

broken cell walls
release protein and amino acid.

The ultimate fresh flavor of the sea
is locked inside,

retaining all its umami.

SEAWEED FRIED RICE

Processed dried seaweed
can be preserved a long time.

With simple processing
and everyday cooking,

you can taste fresh sea flavors anytime.

DEEP FRIED SEAWEED

SEAWEED WITH SHRIMP PASTE

Chaoshan locals
deeply love one way of eating it.

After ten seconds of roasting,

a miracle happens.

It has resumed the greenish-black hue
from when freshly harvested.

The smell of roasting fills the air;
its taste is crisp and refreshing.

Through all seasons,

seaweed is an indispensable ingredient
in Chaoshan local cuisine.

People also experiment with it
in various creative dishes.

After fresh vegetables are boiled,
blend them in a blender.

Heat up some rapeseed oil to 200 degrees,

then roast the seaweed in the pan
until it's crisp.

While the oil is still hot,

immediately add
roasted seaweed shreds into the sauce.

It becomes sweet and refreshing.

To bring good luck,

this dish is called
"good omens coming from the east."

GOOD OMENS COMING FROM THE EAST

As a saying goes in Chaoshan,

"seaweed only comes
once the dangerous waves pass."

Just to get this sea flavor,

people must race against time
in turbulent waters.

Although the simplest ingredient
can be used in hundreds of ways,

what Chaoshan locals love best
is still the pureness of its flavor.

CHAOSHAN