Director Li Yongzong reveals behind the scenes of the second season of “China on the Bite of the Tongue”

On April 18th, the first episode of the long-overdue “China on the Tip of the Tongue” (hereinafter referred to as “The Tip of the Tongue 2”), the first episode, “Footsteps” was finally launched. In “Footsteps”, director Li Yong from Shandong Province Shandong, Zhejiang, Guizhou, Qinghai, Tibet and other places recorded food while also recording the gathering and separation between people and food, which to a certain extent makes Tip of the Tongue 2 more humane, but some audiences questioned it. The theme of cuisine. At present, the discussion triggered by Tip of the Tongue 2 is still being fermented. On April 22, the reporter had a conversation with the director of “Footsteps” Li Yong, the young director who was rated as “really worthy of the Shandong people” by the director of Tongue 2 Chen Xiaoqing. The story behind the shooting.

Filming “footsteps” never knows how to cook to a gourmet expert

Reporter: How did you participate in the filming of Tip of the Tongue 2?

Li Yong: Before that, when I was a graduate student, I was doing an internship at Chongqing TV Station. At that time, I met Teacher Xiaoqing Chen and he was my master. This time, the producer of Tip of the Tongue 2 found me and said that he wanted to make a gourmet documentary, and later found out that I was the latest in the crew and could only choose the episode “Footsteps”.

Reporter: What preparations did you do before shooting?

Li Yong: To be honest, I have never filmed a documentary on food before. Not only me, but the other directors of the diversity are not foodies. Many people don’t even know how to cook. So you need to understand food from the beginning. After doing enough homework, everyone bought a book worth 20,000 to 30,000 yuan, like “Chinese Food History”, “Chinese Food Culture History”, “Chinese Food Classics History” and so on. Geography magazine also read it. But making food is also making documentaries. This is the same. I think I can integrate my previous shooting skills, narrative techniques, and editing art into it, and make innovations, which can be regarded as a breakthrough for myself.

Finding people is the most difficult to “select” people based on food

Reporter: What was the most difficult thing in shooting?

Li Yong: The most difficult part is to find someone. We must go to the first scene, and the person cannot be exposed in the media. This character is to serve the theme of the documentary. When we get to a certain place, we think that character is very suitable for expressing this kind of food. Only when it carries the food of this region will we shoot. The character is selected according to the food, not the food according to the character. . Like Ma Wanquan, the “Mike” of Xihaigu in Ningxia, when I saw him for the first time, I recognized this protagonist. He is very thin. This thinness and the heavy physical labor he engages in form a big gap between him, and naturally there is a dramatic tension. You can see the commonness of Chinese farmers in his expression, hard and forbearing.

Reporter: Did the final film meet expectations?

Li Yong: It can be said that all the shooting has exceeded the expected copywriting. For example, the beekeepers and couples originally just wanted to take food such as road dishes and sausages, but later they said they would invite us to dinner and make bean curd. This home-cooked dish is not easy to achieve in the mountains. The taste of the bean curd is the most important thing, but they do it very seriously. Even in such a humble environment, the couple’s life is still very particular. I later thought that this is just a simple meal and a meal, which is obviously an infinite respect for life. Another example is the shooting of jumping fish in Sanmen, Zhejiang. We originally wanted to shoot small seafood such as Wangchao. Later, we saw the scene of fishing for jumping fish. This was a “unique stunt” of the local fishermen, which was very shocking, so I focused on fishing and jumping fish.


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