CGTN Documentary CGTN Documentary

For most of us, what's meaningful about this 'gui' is that here before us is an actual link with an ancestor, one that, because of the words inscribed upon it, really does speak.

Editor: Luo Wen

Operation: Qiu Ruiqi

Producer: Li Xin

Chief Editor: Zhang Wan

Supervisor: Liu Changying

The Larivière family run a farm producing maple syrup in Northern Ontario. Using pure, natural ingredients, their syrup is made the traditional way by boiling the sap they collect from their sugar maple trees. Another local tradition in the area is for communities to get together outdoors and enjoy maple syrup directly off snow.

Editor: Luo Wen

Operation: Qiu Ruiqi

Producer: Li Xin

Chief Editor: Zhang Wan

Supervisor: Liu Changying

The underlying flavor of chocolate is derived from cocoa. Around 70% of the world's cocoa beans are grown in West Africa, and from Côte d'Ivoire in particular. Fulbert Kofi, a chocolate producer, observed that many of his country’s cocoa farmers had never actually tasted chocolate. He decided that he could not only introduce them to it, but also boost their incomes in the process. Thanks to his efforts, they and the rest of Côte d'Ivoire’s population are for the first time, starting to enjoy the taste of chocolate.

Editor: Luo Wen

Operation: Qiu Ruiqi

Producer: Li Xin

Chief Editor: Zhang Wan

Supervisor: Liu Changying

Marianne Stagetorn Kolos’s family have been running Konditori La Glace in Copenhagen since 1870. Marianne took over what is the Danish capital’s oldest cake and dessert shop from her mother when she was 21. As a famous city landmark, her shop counts among its customers everyone from locals and tourists to the royal family.

Editor: Luo Wen

Operation: Qiu Ruiqi

Producer: Li Xin

Chief Editor: Zhang Wan

Supervisor: Liu Changying

Iceland's remote, frozen Westfjords is the place where chocolate-maker Kjartan Gislason sources the sea salt he adds to his products.

Explaining the unusual choice of ingredient, he said, ‘It's just something about the combination of the sweet and salty that will always be enjoyable to have in the same bite.’

Editor: Luo Wen

Operation: Qiu Ruiqi

Producer: Li Xin

Chief Editor: Zhang Wan

Supervisor: Liu Changying

American William N. Brown, a professor at Xiamen University, has lived in China for 38 years. In the course of witnessing China's reform and opening up, he has gained many warm and happy memories. Such is the depth of his affection for southern Fujian and Chinese culture that he now refers to himself as a Xiamen native.

Editor: Luo Wen

Operation: Qiu Ruiqi

Producer: Li Xin

Chief Editor: Zhang Wan

Supervisor: Liu Changying