19/01/2026
「米飯與麵條的故事」實證中國「南米北麵」格局：水稻幾千年種植史孕育秈稻與粳稻兩大亞種；麵條四千年技藝沉澱演化出小麥粉、米粉、綠豆澱粉及土豆澱粉多元材質，締造蘭州拉麵、北京炸醬麵、西安刀削麵、桂林過橋米線、廣東雲吞麵五大地域經典。
“The Story of Rice and oodles”, delves into the culinary legacy behind China's iconic “north noodles, south rice” pattern — a tradition shaped by geography, climate, and millennia of innovation.
Drawing on archaeological, agricultural, and cultural evidence, the documentary traces the ancient roots of rice cultivation in the south, where thousands of years of farming have given rise to two major subspecies: indica and japonicarice. In the north, over 4,000 years of noodle-making mastery have led to the evolution of diverse starch bases — from wheat flour and rice flour to mung bean and potato starch.
From the hand-pulled Lanzhou Lamian, to the savory Beijing Zhajiangmian, the bold Xi, an knife-cut noodles, the silky Guilin rice noodles, and the delicate Cantonese wonton noodles— the story captures five regional classics that embody the soul of Chinese staple cuisine.
#香港社區基金
「米飯與麵條的故事」實證中國「南米北麵」格局：水稻幾千年種植史孕育秈稻與粳稻兩大亞種；麵條四千年技藝沉澱演化出小麥粉、米粉、綠豆澱粉及土豆澱粉多元材質，締造蘭州拉麵、北京炸醬麵、西安刀削麵、桂林過橋米...
