運河畔的麥作饗宴，紅薯、皮渣、西果子與火燒的甜蜜與鹹香《邯山沃野》運河風味 Canal Flavor 冀味儿 | 第三季EP1 | | 美國華人媒體 | 漢天衛視

本期節目帶您走進京杭大運河的重要組成部分——章魏河畔的邯鄲地區（臨漳、大名），探尋這裡獨特的飲食文化和千年麥作農業的傳統。這片土地在歷史上因西門豹治水和曹操修建銅雀台而聞名，如今依舊滋養著一代又一代的人們。

【主要內容亮點】

90後返鄉創業，紅薯變黃金： 走訪臨漳的紅薯種植基地，看90後青年鄭縣光如何抓住互聯網紅利，利用沙土地的優勢，種植高品質紅薯並將其推上電商平台。

沙土紅薯的奇妙轉化——皮渣： 當地人利用紅薯澱粉高、糖分足的優勢，將紅薯粉條製作成一道可甜可鹹的特色菜餚「皮渣」。探訪楊海君的皮渣加工廠，見證這道柔軟爽滑的家常美味如何手工製成。

大名金灘鎮的百年甜蜜——西果子： 探訪逢元號西果子（蜜三刀）的第五代傳承人楊文森。他堅守著這項傳承近一個世紀的傳統手藝，讓帶著麵香、蜜香、芝麻香的甜蜜老味道，繼續傳承於運河畔。

鍋巴火燒： 另一個不可錯過的大名特色美食。火燒憑藉易存放、方便百搭的特性，曾是運河船工和縴夫的最愛。探訪郭衛東的店鋪，瞭解火燒「三光」和「鍋巴」炙烤的獨特工藝，將炖肉、豆腐等餡料夾入酥脆的火燒中，獲得瞬間滿足。
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In this episode, we invite you to the Handan region (Linzhang, Daming) on the banks of the Zhangwei River—a vital part of the Beijing-Hangzhou Grand Canal—to explore its unique culinary culture and millennia-old tradition of wheat farming. This land, historically famous for Ximen Bao’s flood control and Cao Cao’s Bronze Sparrow Platform, continues to nurture generations today.

【Main Highlights】

Post-90s Entrepreneurship: Turning Sweet Potato into Gold: Visit the Sweet Potato cultivation base in Linzhang to see how Zheng Xianguang, a post-90s youth, leverages the advantages of the sandy soil to grow high-quality produce and successfully market it via e-commerce platforms.

The Wonderful Transformation of Sandy Sweet Potatoes—Pi Zha (Skin Dregs): Locals utilize the high starch and sugar content of sweet potatoes to create sweet potato noodles, which are then processed into the distinctive delicacy, "Pi Zha," a dish that can be both sweet and savory. We visit Yang Haijun's Pi Zha factory to witness the traditional manual crafting of this soft and smooth homemade treat.

The Century-Old Sweetness of Jinzhuang Town, Daming—Xi Guo Zi: We meet Yang Wensen, the fifth-generation inheritor of Feng Yuan Hao's "Xi Guo Zi" (auspicious pastries, specifically "Mi San Dao"). He meticulously upholds this craft, ensuring the sweet aroma of flour, honey, and sesame continues the legacy of old flavors along the Grand Canal.

Guo Ba Huo Shao (Pot-Crust Baked Flatbread): Another must-try specialty from Daming. "Huo Shao" (baked flatbread), known for its easy storage and versatility, was once the favorite fast meal for boatmen and trackers on the canal. We visit Guo Weidong's shop to learn the unique "Three Lights" dough technique and the traditional "Guo Ba" (pot-crust) baking method. The final product, stuffed with braised meat or tofu, offers instant satisfaction.

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