now we have huge deposits of rutted magnesium salt, and of course our perm salt is permian, it is very famous, even before the revolution, local residents were called permians salty ears, there were large salt developments here and perm workers carried sacks on themselves, their ears became salty, perm is famous for its beautiful buildings, one of them is the house of the merchant gribushin, it is known as the house with figures from pasternak's novel doctor vaga. before the revolution, the owners organized musical evenings here. in recent years this tradition has been restored. they pass in the house concerts of chamber classical music. there are a lot of old, beautiful mansions preserved in perm. for example, there is a red brick building here; it used to be the mariinsky girls’ gymnasium; this luxurious bright blue mansion belonged to the famous porcelain and earthenware king tupitsin. you can stroll through the streets of the city. find yourself on sibirskaya street,

which serves as nevsky prospekt in perm, so they said at the end of the 19th century. well, in general, the city center looks amazing, very similar to the center of st. petersburg. yes, that is right, many streets in perm were created in the likeness of st. petersburg. tell me, which famous people influenced the city in any way? well, the most powerful push was, of course, vasily nikich tateshchev, who founded per together with velhelm degen. chekhov also visited per, namely... the zimmerman family is believed to have inspired him to write the work of the three sisters. yes. in general, the history of the city is very closely connected with industry. the foundation of the goshikha copper smelter and the matovilkha copper smelter led to the emergence of settlements which gradually grew and increased, and this is how the provincial capital of perm appeared at the end of the 18th century in 1781 thanks to the decree of catherine ii. we are now

in matovilikha, this is the very heart of our mining civilization, what is matovilikha? this is the name of the river, it meandered very much, reminiscent of a slingshot for winding yarn, and the workers paid attention to this, nicknamed the river matavilikha, then the matovilkha copper melting plant was named after the river, yeah, and then the name of a separate district, this is the very a real industrial canal, why are there such a huge number of ducks here? this area does not freeze. and earlier in the 18th century there were water wheels here, they rotated factory mechanisms, and now this is a place of attraction for local residents, of course, after a walk you need to have lunch, in the quiet center of perm, next to the embankment there is the aura restaurant, the magical aura of the ancient city really remains here, all dishes with ural accents on the menu. i have prepared interesting snacks from our perm cuisine.

here is a dish of smoked grayling with curd cheese, here on the board the bottom is recreated, the bottom of the shoe, where this grayling was caught, it lives only in clean waters, it scorched the bread when we used to scorch the bread on the fire , on the fire, uh-huh, the most delicate pate, smoked, texture, buzz and a sour onion goes well with it, i really like it, the effect of scorched bread really reminds me of the taste of childhood, when we put this bread on a stick and fried it, it’s very tasty, guys, i want to draw your attention to our traditional drink roche - it’s class live image still, mm, he such sourness of the fat content of the pate itself, it seems to me, is a wonderful pairing. our next dish is mushroom mushroom, our traditional classic soup. soup in such frosty weather is simply amazing. this dish contains several types of mushrooms, with boletus being very prominent. red-headed boletus mushrooms, porcini mushrooms, and of course obabki, although there is a belief, someone says that boletus and obabka boletus are the same mushroom, simply. everyone calls it

differently, i understand that it is cooked with a mushroom broth, without boiling broth, a decoction of mushrooms, that is , we always drain the first broth according to the classics, already on the second a rich mushroom broth appears, but the taste is very similar to how my mother and grandmother prepared it at home, it sends memories straight to childhood, just my idea is to recreate regional products to create the classic taste that we remember from childhood, this idea worked out great, thank you. well , our final dinner today is fish, oh, i ’ve been waiting for this moment for a very long time, this is a traditional cherenyan pie, it is prepared only for holidays, thin dough, here pike perch, back of pike perch, pike and two types of caviar, pike perch caviar, carp caviar, all this is seasoned with fish sauce, also boiled from bones like demi eyes, and accordingly , pickled green radish goes with it to add a little crunch and juiciness . i love it when traditional recipes are served in a modern way... it’s delicious, there’s quite

a huge amount of filling, i’ll eat it all, and i think that if sasha doesn’t finish it, i ’ll finish it all, where it can be seen, so that sasha doesn’t finish it. .. eaten in combination with pickled chicken, with this sauce, simply - thank you very much for your treats, yes, and be sure to come to our food truck, i hope we will surprise you too, there is a unique natural object here, this is a huge karst cave , according to local legends, it was dug by a giant elephant, mammoth, the first plans for the cave were drawn up under peter i, now... 2 km of routes are open for tourists to visit. we ended up in the first underground grotto, it’s called the diamond grotto. all these crystals are formed in winter and the ice decoration is preserved due to seasonal air draft. everything sparkles like in

a fairy tale. the age of these ices is more than 300 years. they are located at a low elevation, only 120 m above sea level. this is considered unique for our cave. wow, and this never melts? no, it doesn’t melt, even in summer the temperature here always remains below freezing. what a wonderful place to store food? yes, once upon a time the cave actually served as a refrigerator. in this grotto we see not only perennial ice, but seasonal ice. ice in the cave forms in winter when cold air currents. falling down, a drop of water below freezes, columns of ice form below, and in the summer it turns out that water just drips, and in the summer water just drips, a huge sea, that is, it was once the bottom of the sea, yes, that is, we are at the bottom from that sea

, from then on, the ice mountain itself is above us, it is folded like a layer cake, below us is a layer of messengers and dolamites, above you and me there are several layers of gypsum and limestone, so the name of the ice cave is historical. rocky channels dripping profusely water. water on the surface of an ice mountain penetrates into the rock and over time begins to seep in the same place, then holes like this, vertical channels like this, form in the cave. over time, these vertical channels increase in size, growing upward on the ice mountain and forming a karst sinkhole. right here. a closed organ pipe is formed , it turns out that little towns are born through these holes, well , nature, the lakes in the cave are called mirror lakes, because when we look at this lake, we don’t see the bottom, that’s all we are we see - this is a reflection, the depth of the lake is 3 m, the water temperature is 5°, if it is so cold

, someone lives in it, the lakes are inhabited caves, not grubs live, crongonyxes are unique creatures, the length of which is only 2-2 they they are unique in that they are endemic; since 2006 they have been listed in the red book of the perm territory. katya , can you throw a small pebble and see how the reflection plays? well, if only local, then small, please. at the end of the excursion , alexander and sergei were able to talk with santa claus and receive parting words from him for the new year. then the chefs went on a visit. to the famous kungur artist galina vyazova, many years ago she began making gingerbread cookies and these gingerbread cookies became so popular that now they are one of the main souvenirs of the perm region. we've heard a lot about your gingerbread cookies, tell us the story, tell us

where they came from, tell us how they are made, everything is very interesting. they appeared in our family a very, very long time ago, their anniversary will be 35 years soon. and what was most interesting to us, of course, was not the gingerbread itself, but the forms for the gingerbread. because we can make professional woodworking rivers, i want to say that gingerbread in russia was never just food, it was an expensive gift with meaning, it was also a letter and a postcard and there were a lot of different inscriptions, well, this is such a modern version of a gingerbread card, so we wipe it, because when the board is used several times, we must not only grease it with oil, but we must remove the previous sweet layer, then we take the dough, make such a sausage out of it and we must use this palm when lowered center when the silhouette is found. and you get these steep banks. gal, i'm interested in the unique composition of the dough. our dough contains a lot of real honey, as i like to say, made by a ural bee.

does the type of wood matter? almost all of my molds are durable and last a very, very long time. and now we add the filling. i choose my favorite, it is a sour filling with a sweet honey dough, it goes very well. this is an apple and black currant, put it like this, a lot and a little, and now we put here more fresh berries, berries and now we are making such a bottom. you see how a thick pancake, uh-huh, we put it on the form , a thick pancake, just like we did, cover and press down, just a little bit to let out the air, the most important thing for you now is, you need to find this silhouette, remember who you covered, oh , go along the edge, now we have reached the edge, yes, seryozha, now we need to pull the gingerbread out of the mold, for this to work, we need to move it away from the edge with our fingers, this is very important, where you won’t move it away from the edge, there if the gingerbread sticks, it will break, yours is somehow incredible it quickly turns out that i’ve been working in space for 35

years, i have a total of 20 in my work history , we put it on the tank for beauty, oops, bear, come out, the owl has arrived, perfect, put it on a baking sheet in the oven at 250°, 15 minutes, yes, oops. wow, the wolf is tanned, cinnamon, turmeric, black pepper, ginger, freshly ground, well, this is the first time in my life i eat such gingerbread, so tasty and so beautiful, or so hot, so fresh, so fresh, but feather is not only old tradition, the perm region ranks third in the country in terms of the scale of introduction advanced it technologies, one of the young perm... welcome to the capital of russian

robotics, there are so many interesting things in perm, yes, here we produce our robots, we are developing in the field of facial recognition, speech, navigation, mechatronics, artificial intelligence and other directions. today our products can be found in cinemas, museums, shopping centers, banks, business centers, they can communicate, answer questions, advise, but can they cook? maybe they can make pilaf while no, that's it, the main character, yes, this is our flagship robot, his task is to advise and help people, my name is arkady, what can you do, talk, guess the mood, tell jokes and advise on important issues, arkady, how to cook cabbage soup, i'm afraid , i’m not good at this , thank god, that is, i’m safe, yes, probably, but that’s not for sure. this is not exact, but is it possible to see the production in general, how they are assembled? oh, that would be

the most interesting thing. yes, of course, let's go, i 'll show you everything. here we have one of assembly shops, at this stage the so-called robot skeletons are assembled. we receive metal products from different suppliers, and we gradually begin to turn them into robots. already in this workshop , electronics are gradually installed on the robots, after... all the electronics, cable routes and other components are installed on the robot, it moves here, and here the testing process is carried out, here we get an enclosure for walking the robots, by and large, yes , during the day he must perform each of his operations without less than 2.0 times, 2.0 times move your arms, 2.0 times move your torso and 2.0 times park at a charging station, person, anyone can come, we can digitize it. in total, the humanoid robot has more than twenty servomotors in its face, now the robot can show

more than 600 variants of micromics, and what is quite close to a real person is incredibly interesting, especially to watch such painstaking work, one of the stages of the production of such robots is the installation of hair, each hair is installed separately, the process takes 2 weeks, if you want to try it, please tell me how you do it, the hair is applied. you need to manage to catch a hair in this little fork, yeah, at what angle the needle will go in, at this angle the hair will stick out, this also needs to be taken into account, but you can do it at any angle at which you can, let’s try, you are probably the highest paid job here, it is definitely the most meditative and interesting, i agree, very painstaking work, motionless torso, mobile head, mobile facial expressions, and a little later the arms and decorative legs will be installed. oleg, thank you so much , it was incredibly interesting, it was like i was in an amusement park, thank you, we’re glad to try

, i don’t forget, queen, i’m throwing barges from right to left, this is my style, a millionaire’s wife, again the wind of its changes is blowing away from me, you’re being carried away , god, self-deception, you are not mine, you are not mine, the girls in the crowd, the boys are abandoned, the mirror illuminates this chaos. premiere, the very first new year on december 30 , snop a stellar group product, decorate clothes with flowers, overload them with all sorts of details, this does not yet mean creating fashion, but making a dress based on just one line is already a real art. my

fashion philosophy is to be yourself, try not to follow trends.

thanks a lot. happy new year to you too, look how beautiful your cucumbers are, can i buy them from you, of course, 300 rubles. 300 rub. thank you very much , happy holidays for you, thank you, i want to make a large amount of tea, which i will treat people on the street, and i they need to be warm for at least an hour, but they can smell it, yeah, herb, st. john's wort, mint, lemon balm, that is... cold smoked fish from a local producer, but that's great, let's have a piece and you've also got me i’ll ask for a phalanx

of crab and another jar of caviar. everything else is already there for lunch, the chefs went to the famous perm restaurant nolan, here familiar products play in a new way, and the comfortable interior is an excellent addition to a gastronomic trip around the urals, you will get the most out of the cuisine of my some memories that i once felt

as a child, i can already see shangi on the table, we serve shangu with caviar, there are no complicated cooking methods here, the most... classic puree, a good portion of butter, pike caviar, and the freshest possible here just out of the oven, the shanga itself , delicious homemade dough, excellent puree , pike caviar goes very well with it, as always, and it’s so good, and the local pike perch, which is found in our kama river, we serve it with several types of roots, here at we have baked celery root on a charcoal grill, jerusalem artichoke, chips, and we also make potatoes here. groten, but we serve it in the form of a puck, yes, the sauce complements the crayfish necks with a small amount of leek, you should be proud of this people, thank you, different from...

well, in general, this feeling of light yogurt, moderately sweet, balances the amber jam, try it well, butter smells very good, again, like in childhood it turns out, mm, sour, this is right in your kitchen, sosh, well, yes, it seems to me, ice cream made from yogurt, it’s more pleasant to taste, not so heavy, but it’s lighter, goes great with sweet jam, there’s a very good balance of acid and sugar, this is the recipe for your restaurant. this dessert is just a great point at the end of our almost festive new year's eve dinner, thank you very much, i will say that all the dishes are really tasty, thank you very much,

we want to ask you to come to your kitchen, because tomorrow we will be cooking for the residents of this city, we you need to make preparations with i’ll be happy to let you in, i’ll be pleased to keep you company, to help you, thank you, we definitely need your hands, well, my friend, the new year’s mood is ready, we spent half a day walking around the market. we chose amazing products, but the mystery remains: who cooks what? i see from your set of products that it looks very similar to something strange? i just decided that this would be a cool new year’s salad, what kind of salad, perhaps it will be something similar to olivier, but it will be a new year’s salad with acitrina, crab and boiled pork. where are the main ingredients then? potatoes and carrots? so we’ll do it ourselves, my respects, and i’m going to cook two simple dishes, but they will be perfect. each other i will have a very cool, super rich tea, which we will brew on fir branches with cake from our beautiful berries, we will mix the juice from these berries with yolks, with fatty

village ones, make cream brulet, cream brulet, from hot tea, tomorrow this will be a great treat for our guests, this is a great idea, let's get started, let's get started, while i 'm cutting cucumbers, i'd like to give this away... i'm bye i separate the eggs into yolks and whites , we will only need the yolks for this recipe, we will combine them with berry juice, which, by the way , one of the guys will help me make, i need to crush these berries and improve the seeds and skin from the juice itself, okay , super , thank you very much, and i’ll start preparing homemade mayonnaise, two yolks, 10 grams so far. mustard, salt, wine vinegar and powdered sugar, in principle, we begin to beat slowly

, slowly, the mayonnaise turned out to be the perfect density, without any extra, we cut them entirely in half like this , i i’ll add a small amount of honey to them, mix them with rosemary with our wonderful ice cream in its own juice, and it will be an excellent garnish. for our creme brulee, our mayonnaise is ready, our vegetables are cut, we have crab left, we need to clean it, for this we need to divide it in half like this and take out this extra part, i’ll do that, i have it in a container the sugar has already been measured out, chefs, how are you doing? thanks to your team, we got it done very quickly, made all the preparations for tomorrow, great, but we can try, no touch it, it’s for the new year, just like my mother , but i...

but if you do it like this, you have to do it the same way, japanese women, if you mix well, they give you a high five, and there’s also a stake, you can cry, you turn around quickly, you have 3 seconds so that no one notices, i tell you the recipe, add ketchup, mayonnaise, mix, it turns out to be quechenes, you ’re laughing at me now, shooting what? bow kicks, best of all, new season.

cognac, monte shococa, product of stellor group, what, where, when, final of the year, today on first and try, we are at the climbing wall, this is some kind of incredible dream job... higher difficulty, as fast as possible speed, and bouldering is a series of difficult short routes, we have three climbing disciplines, as possible

before starting the fret itself . we need to warm up, i'm about to leave sodorgas, what is the essence of the traverse, we stand on the wall, we try, yes, the muscles tense less, that's it, you can start, as far as you can, we try to put our foot on the toe, yeah. okay, a little lower, great, you can reach the door climb finish, oops, carefully, to the left, move to the left, you can finish with the drivers, now we will start climbing up, you will also have the opportunity to back each other up, and you will try it yourself, are you sure that this is necessary, well, let me climb first,

seryozh, well, the most important thing is, don’t remember the insults , if anything happens, i love you, yes, yes, i will insure you, i don’t worry, i will stand next to you at the belay, that is, it turns out that you will insure the belayer, you can, he can , let's try, yes, let's select with our left hand down, so carefully take the lever and press it carefully. slowly, using the lever you regulate the speed, we give out more rope, i’m still your friend sanya, yes, if anything, a guardian angel, sasha, well, what emotions, as soon as i looked down, that’s it, my arms immediately weakened, my legs stopped holding , his body is unprepared, we are ready to change, yes, we can start, i understand, we are not letting go of our right hand, we can choose stronger. okay, great,

raise our legs higher, just a little more, just a little more to the minimum, hold on, hold on, that’s it, you can let go, and carefully land on your feet, seryoga, high five with your landing, share your emotions, it’s cool. the muscles are just so tense, the feeling of rising to such a height with your arms and legs, you see, i’m working at heights, and here you ’ve outpaced me twice, so keep in mind, if anything happens, i’ll crawl to you, no problem, at the climbing wall it turned out that alexander and sergey are not rivals, but friends, but

they... will have to fight, everything is already ready in the food truck, seryozha, my friend, take the new year's mood with you, of course, herbal tea, just smell it, yes, the city residents will be delighted to have such a delicious tea party. hello friends, how are you feeling, great , super, new year's eve, we came to your beautiful city to feed you wonderful dishes, i have prepared a special dish for you, this is a dessert with the taste of perm winter berries that we found at the market, this is sea buckthorn

and rowan under a sugar crust, and we will serve it accompanied by a winter new year's mood, it's called, and i made a fantastic salad for you, the base is of course similar to olivier, but i added kovcho. sitrinu, i caviar, i added crab, all this is topped off with smoked okoro, i added red with homemade mayonnaise, which we prepared ourselves, it will be called santa claus, because santa claus always fulfills everything, we will warm you with herbal tea.

products, i especially liked the crab, which fit perfectly into the structure of olivier, oh , i really liked it, the combination of perm berries is so pleasant, it’s just like ice cream and sea buckthorn , it’s so tasty, delicate, the crust is right on top, such a flavor, it’s absolutely masterful, i really like it delicious, i didn't cook it myself, i tried everything , i’m so delighted, i really like it, hi guys, hi,

it really gives a piquant taste, the dessert is absolutely amazing, this caramel crispy crust, the plain berries are very tasty, and the highlight, the ice cream is absolutely yummy , well, the warming tea is just right for the weather. everything was very tasty, the santa claus salad was very tasty, this combination of homemade mayonnaise, olivier and crab, it’s just somehow magical, you feel such a new year’s mood, you just want to have fun, rejoice, dessert, berries are also very good, this is our perm berry, just something homemade, native, you are proud that these are our berries, that it turned out so delicious in our permon region, santa claus is a gorgeous salad, gorgeous. i would make a salad like this for the new year, dessert, this salad is delicious, also tea, you don’t need anything else, just do it all, prepare it, thank you very much, isn’t it a miracle, what could be better for the new year’s mood than

wonderful food from a wonderful friend, excellent, this salad goes well with crab and red caviar creates a holiday, a new year, i really like everything that came out of your plate, thank you. thank you very much, i really enjoyed it, you made a wonderful cremulee from such wild berries with a rich taste, with tangerines, pleasure, thank you, thank you, creme brulee is a very interesting dessert, you added a farm twist here and it became much more interesting , with your congratulations, i would take this to restaurants, but of course, we are colleagues, you can see all the details about its preparation in transfer, excellent, i really liked the salad, everything there is very tasty... very tasty and the dessert, i have never eaten this, especially milk and tangerine, really very tasty, yes such a dessert, yes, thank you, we tried very hard for you , firstly, i liked your delicious salad,

because my mother always prepares salads that i don’t like, now i’ll fix this salad and you’ll teach your mother how to cook this salad, great, thank you very much. .. came to our city, thank you guys very much both dishes are delicious, well, pine needles, berries and sea buckthorn, we didn’t do anything special, all these products were produced by the perem region, we just put them together, cool, what a movie, let’s go vote, thank you for the incredible, amazing new year dishes, i will vote for the santa claus salad, for the unexpected discovery of a salad that is familiar to us. the combination of rowan, mandarin and northern berries is simply stunning, i vote for the perth berry, thank you very much for the salads, for the desserts, for everything, but i vote for santa claus, santa claus rules, i

i am so grateful to you for your hard work, you have conquered us, i will give my vote for the berm berry, thank you very much. thank you, thank you, everyone cast their votes, yes, then let's start counting! i got 19 votes, and i got 23, seryozha, congratulations to you, the salad was truly amazing, thank you very much to your city, thank you, congratulations, we wish you happiness, we wish you new miracles in the new year, happy new year to you! today, on the eve of the new year

, perm berry fought with olivier salad; let’s face it, yagoda had no chance, but respect to alexander for his courage, and sergei has the victory, great, wonderful people, delicious food, good products, i completely agree with you, we visited so many interesting places, we are putting the coat of arms of the city on it, it was a great new year’s trip, it’s time to go home! the chefs are returning to moscow, but our journey through russia will continue in the new year, happy holiday, spend it in style. happy new year, you may not have known, but in the tambov region the only orthodox church that is painted in the grisal technique is... an occasion it takes 50 minutes to fly by plane from my grandson, we

traveled through korochaevo circassia and climbed to the bermamyt plateau, there was a strong wind blowing there, we are in heaven in russia, then this is bakhchisarai, well, in general, good people, i ’ll pay now, i want to wish everyone, as they say, siberian health, caucasian longevity and be happy, live, rejoice! and be loved, good luck, success, happiness in the new year 2024.

012 engines, please let us use the fire extinguishing system, set it aside, you won’t be able to start the engine later, that’s right, descend to thousands, direct the plane into the field , eject, as i understand, i understand, i’m descending.

arkelov, have you prepared the car? arkelov, is he deaf or what? did you remove chikka from the catapults? what the hell is going on there? i turned off the engine, what the hell, let's go straight to the runway, comrade colonel.

easy, easy! markelov, lybat, comrade lieutenant general,

commander of the 294th separate reconnaissance unit. what are you doing here? a circus performance, you know, with smoke effects. lyokha, stop, what are we going to say? hello, well, let's just say that we were saving an expensive soviet technique. the technology is not new.

in sixty-five, in

sixty-five, how is it in sixty-five? why, we were talking about sixty-seven, by this year voskhod-2 could have been prepared one hundred percent, why? because the americans postponed their flight, now they are planning to go into outer space, we cannot allow this to happen before us, but to allow an unfinished product into space, to get two heroic corpses instead of two living heroes, cosmonauts, we will prepare the ship from all possible parts. the first test one, we are on it we’ll work out our mistakes, and then ours will fly.

how many combat missions did you have at the front? leave me alone, lesh, we are approaching the landing point, the ceiling is very low, and the wind is picking up, how much? ceiling 400 without gaps, wind 12 holder, we're coming back, we're coming back! why come on, maybe with a breeze, with this in space , too, give back, in space you give other instructions, but why did they choose us then, why

us, and not someone else? i have not yet thought about this scheme, so that we solve impossible problems, eat an apple tastier. houses i'll eat, lesh, you don't understand, we're not jumping now, who said, instructions,