Director: Xu Xiaohui / Kurbanjan Saimat
Starring: Nigmaty Reheman, Tong Liya
Genre: Documentary
Language: Mandarin Chinese / Uyghur / Kazakh
Subtitle: English
Premiere: 12/05/2022 (Mainland China); 06/07/2022 (Sydney)
*exclusively shows on CCC in Sydney and CNTO Sydney
Episodes: 6
Single Episode Length: 50 minutes
Traditional Xinjiang food such as Xinjiang Fried Rice Noodles (新疆炒米粉), Shawan Big Plate Chicken (沙湾大盘鸡), Ulugqath Hand-grasped Mutton (托云手抓羊肉), Kuqa Big Naan (库车大馕饼) as well as Ürümqi Melon Wine (乌鲁木齐留香瓜酒), Tacheng Kvass (塔城格瓦斯) and Tianshan Milk Tea (天山奶茶) and so on will stimulate your taste buds and solace you with the most authentic custom. Those are the stories of Xinjiang the documentary Taste of Xinjiang is telling.
Authorized by Shanghai Jahangir Culture Investment Development Co., Ltd (上海江汗格文化投资发展有限公司) and Beijing Jianglai Cultural Promotion Co., Ltd (北京疆来文化传播有限公司), China Cultural Centre and China National Tourist Office in Sydney are proud to present this six-episode documentary on our website and social media platforms from 6th July. Directed by Kurbanjan Samat and produced by actress Tong Liya, this documentary unveils the vibrant land and happy life in Xinjiang from the perspective of gourmet food. The same titled book with its title handwritten by famous writer Wang Meng, was published simultaneously by People’s Publishing House.
Starting interviews and shooting in 2018, the documentary explored and recorded the stories behind Xinjiang cuisine throughout Xinjiang and was completed in three years. It is comprised of 6 episodes, “Simple Satisfaction”, introducing the “Big Plate Chicken” from its invention to its development; “Almighty Wheat’, showcasing the important position of wheaten food in the lives of Xinjiang people; “Fete with Rice”, presenting a variety of food made from rice; “Fresh Fish, Rough Mutton”, focusing on the appetizing meat dishes; “Pretty Fruition”, highlighting the distinctive features of Xinjiang fruits; and “Drenched in Glory’, sharing stories about Xinjiang drinks from a bowl of Milk Tea made by the herdsmen at the foot of Mount Tianshan.
Each episode either stand-alone or linked into a whole chapter introduces not only incredibly flavorful food but also the lifestyles and cultural memories of Xinjiang people. The stories behind the dishes are touching and comforting people’s heart. All ethnic groups in Xinjiang nurtured in the embrace of the Chinese civilization share various delicacies on the same land.
Embarking on a delightful food journey through abundant produce in Xinjiang, the documentary presents a grand feast to the world. It is expected that Australian audiences would appreciate the vast and diverse Xinjiang of China and learn more about the beautiful life where the people of all ethnic groups live in harmony with nature, and where tradition and modernity are integrated.
Director: Xu Xiaohui / Kurbanjan Saimat
Starring: Nigmaty Reheman, Tong Liya
Genre: Documentary
Language: Mandarin Chinese / Uyghur / Kazakh
Subtitle: English
Premiere: 12/05/2022 (Mainland China); 06/07/2022 (Sydney)
*exclusively shows on CCC in Sydney and CNTO Sydney
Episodes: 6
Single Episode Length: 50 minutes
Traditional Xinjiang food such as Xinjiang Fried Rice Noodles (新疆炒米粉), Shawan Big Plate Chicken (沙湾大盘鸡), Ulugqath Hand-grasped Mutton (托云手抓羊肉), Kuqa Big Naan (库车大馕饼) as well as Ürümqi Melon Wine (乌鲁木齐留香瓜酒), Tacheng Kvass (塔城格瓦斯) and Tianshan Milk Tea (天山奶茶) and so on will stimulate your taste buds and solace you with the most authentic custom. Those are the stories of Xinjiang the documentary Taste of Xinjiang is telling.
Authorized by Shanghai Jahangir Culture Investment Development Co., Ltd (上海江汗格文化投资发展有限公司) and Beijing Jianglai Cultural Promotion Co., Ltd (北京疆来文化传播有限公司), China Cultural Centre and China National Tourist Office in Sydney are proud to present this six-episode documentary on our website and social media platforms from 6th July. Directed by Kurbanjan Samat and produced by actress Tong Liya, this documentary unveils the vibrant land and happy life in Xinjiang from the perspective of gourmet food. The same titled book with its title handwritten by famous writer Wang Meng, was published simultaneously by People’s Publishing House.
Starting interviews and shooting in 2018, the documentary explored and recorded the stories behind Xinjiang cuisine throughout Xinjiang and was completed in three years. It is comprised of 6 episodes, “Simple Satisfaction”, introducing the “Big Plate Chicken” from its invention to its development; “Almighty Wheat’, showcasing the important position of wheaten food in the lives of Xinjiang people; “Fete with Rice”, presenting a variety of food made from rice; “Fresh Fish, Rough Mutton”, focusing on the appetizing meat dishes; “Pretty Fruition”, highlighting the distinctive features of Xinjiang fruits; and “Drenched in Glory’, sharing stories about Xinjiang drinks from a bowl of Milk Tea made by the herdsmen at the foot of Mount Tianshan.
Each episode either stand-alone or linked into a whole chapter introduces not only incredibly flavorful food but also the lifestyles and cultural memories of Xinjiang people. The stories behind the dishes are touching and comforting people’s heart. All ethnic groups in Xinjiang nurtured in the embrace of the Chinese civilization share various delicacies on the same land.
Embarking on a delightful food journey through abundant produce in Xinjiang, the documentary presents a grand feast to the world. It is expected that Australian audiences would appreciate the vast and diverse Xinjiang of China and learn more about the beautiful life where the people of all ethnic groups live in harmony with nature, and where tradition and modernity are integrated.
