Golden Fishing Village

The next morning, Lu Zhichao, a senior town official, personally sent the film crew over.

Ao Muyang brought Jiang Xiaoyu and Ao Wenchang to pick up the person. After receiving the person, Lu Zhichao introduced both parties first. The director of the film crew was called Bi Xianjie, and they all called him Bi Director. The host was a celebrity, the famous anchor Yang Qiusha, and the two The two videographers are named Mao Yitong and Ding Shaozhen.

After the two parties shook hands and exchanged greetings, Ao Muyang spread his hands and said: "Dear guests, let's go to the conference room and sit down first. I have already made tea. Let's drink a cup of hot tea to warm up."

The camera crew was easy to talk to. They all held warm babies in their arms and wore cotton coats. They shook their heads repeatedly and said that they were not cold.

Lu Zhichao said: "We are not in a hurry about filming the show. We can't rush for time. Let's go warm up first and work slowly to get some good work. When the weather gets warmer, we will go to the village for a walk. At the same time, you can also give us Comrade Xiao Ao some guidance. , let’s see how we can cooperate with you.”

Bi Xianjie smiled and said: "I will tell Director Ao these things. It's actually not difficult. The main thing is for him to find someone who is not stage frightened and is eloquent to introduce some content about Yuyu."

Ao Muyang patted Ao Wenchang next to him and said: "Here you go, no matter Chinese or English, my brother can handle it for you. If you need French, that's fine, I'll be there!"

The camera crew thought he was making witty remarks to adjust the atmosphere, so they laughed along with him.

Jiang Xiaoyu added: "Don't laugh, everyone. Although our village chief does not have a high degree of education, he speaks French very well. Last summer, a French tourist group came to the village, and it was our village chief who received them."

At this time, Mao Yitong asked a question in French. To Lao Ao, this was child's play, and he chatted with him easily.

After chatting for a few words, Mao Yitong looked surprised: "Yeah, Director Ao is very secretive, and he speaks French really well."

Ao Muyang smiled low-key and said: "I know a few commonly used sentences, but what Brother Mao said is better."

Mao Yitong said: "It took me four years of study at the University of Paris V to develop such a speaking level. Director Ao, which school did you go to?"

Ao Muyang said: "I have never been to France. I learned it from a chef in Paris. He was my teacher when I was working. I helped him and he taught me French when he had nothing to do."

"Society is the best university." Bi Xianjie said with appreciation, "I have long heard that Director Ao is young and promising, but I didn't expect that Director Ao is also versatile."

The commercial mutual bragging mode was on. Lu Zhichao told him about the situation of the film crew in advance. He checked the resumes of these personnel, especially the works of director Bi Xianjie, so it was effortless to brag.

Drinking hot tea and bragging is the fisherman's favorite thing to do in winter. After a while, the whole body is warmed by the bragging, and then it is time to start working.

Every household in the village was drying fish, and Ao Muyang led a group of people to shoot the scene first.

Of the two photographers, Mao Yitong is good at using long lenses for close-up shots, while Ding Shaozhen controls an unmanned aerial vehicle to change lenses from high altitude to get an overview.

They first took pictures around the whole village for a while. Bi Xianjie looked at the footage uploaded on the computer screen and pointed: "Look at the bird's eye view, let the camera be a little lower, um, here is a close-up, look, there is snow and dogs here, there are many It has the style of a fisherman..."

Ao Wenchang and Yang Qiusha got together to discuss the manuscript, and Yang Qiusha would interview the former later.

Yang Qiusha is an anchor with outstanding literary talents. Under her auspices, a draft was quickly made. Later, Ao Wenchang will follow the instructions above to introduce Yu Qian.

However, all she could give were clichés, and she still had to ask Ao Muyang for the specific details.

While Ao Wenchang was reciting the manuscript, she came over to Ao Muyang and asked, "Director Ao, I just heard Mr. Wenchang say that your fishermen think that the most delicious fish is the one that is dried on the boat, right?"

Ao Muyang said: "This is true. The fish used to dry the fish on the fishing boat is the freshest. After catching it, it is slaughtered and immediately filtered with sea water, washed with clean fresh water, and then dried in the A well-ventilated cabin will do. To put it in literary terms, the fish dried like this will have the original taste of sea water, a little salty and just the right amount of umami.”

"One more thing," Ao Qianwen, who came to watch the fun, added, "drying fish can't rely on light, it has to rely on shade and wind. If you dry it in the yard, you can only passively wait for the wind to come. If you dry it on the boat, How strong is the wind? It can dry the fish faster and evenly on the inside and outside. Wouldn’t it be more delicious?”

Yang Qiusha said thoughtfully: "Oh, there is another explanation."

Ao Muyang asked Ao Qianwen: "Uncle Qianwen, do we have any fish to dry on the boat this year?"

Ao Qianwen said: "Yes, why not? I had a lot of sun exposure in November."

Ao Muyang said: "I'll pick up some good ones later and bring them to Director Bi and Teacher Yang, so they can go back and try our sea-operated fish in Longtou Village."

Yang Qiusha hurriedly waved her hand and said: "No, no, Director Ao, you have misunderstood me. I just want to use this as a topic to explain."

Bi Xianjie also said: "Director Ao, we have rules. When you go to the countryside, you can't just take things from the people. But if you have dried fish, prepare it and make a few dishes to show them later. Then we will edit I can help you with some publicity."

"That's no problem." Ao Muyang said happily, "The people who filmed the show have already prepared it. I'll ask someone to prepare some gifts for you to take back. This is also to promote our village."

Yang Qiusha asked some tips about drying fish jerky. Ao Muyang said that there is no need for any skills to dry it. As long as the weather and location are suitable, it will be fine.

After hearing this, Yang Qiusha shook her head and said that it can't be introduced like this. It must be down-to-earth and presentable.

Ao Muyang thought about it and said that it was simple: "Drying fish jerky is simple and complicated. To dry good fish jerky, you have to master extraordinary drying techniques. If it is dried too dry, it will become oily and lose its original fragrance. If it is dried too wet, it will regain moisture and grow insects when stored."

Yang Qiusha smiled and said, "Yes, that's it."

Ding Shaozhen continued to take various aerial photos, and also found two drying yards with the most decent layout to do close-up shooting. Mao Yitong turned on the camera and Yang Qiusha began to interview.

First, the origin of fish jerky was introduced. Ao Wenchang said to the camera: "Fish jerky appeared very early in the history of fishermen's diet. Its production history began with the saying that King Wu made fish jerky 2,500 years ago."

"According to historical records, in the BC period, King Helu of Wu led an army to suppress the Dongyi people. They fought for several months in the Dongsha Ocean and the army was out of food. King Wu ordered people to burn incense and pray. After the east wind rose, countless yellow croakers surrounded the warships, thus solving the food crisis. After returning to the court, King Wu missed the delicious yellow croaker. The soldiers steamed the dried yellow croaker. The ministers ate it and it was really delicious. They asked King Wu what it was. King Wu couldn't tell, so he wrote the four words "beautiful fish" and created the word "jerky". From then on, fish jerky officially entered the historical stage..."