"Eating is to repair oneself; if you go to a restaurant and order several dishes randomly, it can't fix you. A bustling restaurant is a distraction," Wang says. "On countless occasions, I recall that when I was a child, eating was such a simple thing that brought me huge satisfaction. Why? Because food is made by families."
Each episode, about 17 minutes long, introduces two signature dishes from local families in two counties or villages. The audience can follow the food's preparation and cooking while learning the stories of the families and the food.
He thinks the taste of home is about memory－even though someone may have visited countless restaurants, they will always yearn for the homemade dish that propels them back to the safety and warmth of childhood.
The 46-year-old hopes to record the preparing of dishes that use recipes which have not changed for decades or even generations. "I want to film the unchanging things," he says.
Unlike filming restaurant owners or chefs who are easier to find, Wang and his crew had to work hard to find interviewees for their documentary.
The first reaction of those selected was often one of surprise. "They always said, 'I'm not a good cook; why would you want to film me?' But when I'd ask who likes eating their food, they would proudly tell me which dishes were favored by which family members," Wang explains.
"If they were going to collect corn in the fields, we would follow them and help them to collect it," he says.
Wang knows that living in the city, people might buy a week's food in a supermarket and put it into freezers and fridges." Fridges are getting larger, but people know less about where the food comes from," he says.
Taste of Home was planned last year, Hong says, and it is not just about food, but is also a bridge to people's sincere feelings.
Breakfast in China, a 100-episode documentary series. Both documentaries have a similar relaxing and jovial tone, and both eschew the vaunted and acclaimed chefs and their rare dishes, instead choosing to portray the culinary lives of ordinary people.
"Our team is good at digging out the fun parts of rural life and presenting it to the audience," Hong adds.
"So, we want to find our own specialty. The audience has already noticed there is similar storytelling style for both Breakfast in China and Taste of Home, and we want to continue this style," Hong says.
"Hopefully, we can use an expression that attracts a younger audience to pass on our values. Our goal is to be the top content producers in the food documentary sector in China."
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