Time is a friend of food, and also its enemy. 时间是食物的挚友，时间也是食物的死敌。 New technologies can help preserve food, while traditional preservative techniques may create different, 为了保存食物，我们虽然已经拥有

发表于:2018-12-28 / 阅读(241) / 评论(0)

舌尖上的中国第一季

舌尖上的中国第1季第45期:时间的味道(2)

Kim Soon-Hee lives in Beijing. 金顺姬现在生活在北京。 To her, hometown means nothing but the pickles she misses most. 对她来说，故乡就是这种让她魂牵梦系的泡菜的味道。 I've been away from home for over two years. 今年

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舌尖上的中国第一季

舌尖上的中国第1季第35期:转化的灵感(9)

Mengke has changed into his new winter robe. 孟克换上了过冬的新袍子。 Hot tea and milk curd keep him warm. 热茶和奶豆腐，让孟克并不觉得冷。 And the milk products will continuously provide calories to sustain the entire mor

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舌尖上的中国第一季

舌尖上的中国第1季第67期:厨房的秘密(8)

In Chinese kitchens, steaming is more frequently used to make staple foods than dishes. 中国人的厨房里，除了制作菜肴蒸更多用于主食。 Baozi is one kind of Chinese staple. 包子就是其中一种。 It's a kind of dumpling stuffe

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舌尖上的中国第一季

舌尖上的中国第1季第60期:厨房的秘密(1)

Today, it seems a mission impossible to count up the number of varieties of Chinese food, or to divide the dishes into groups geographically, without raising any objections. 要在数量上统计中国菜的品种，在地域上毫无争议地划分菜

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舌尖上的中国第一季

舌尖上的中国第1季第61期:厨房的秘密(2)

The practice of boiling in cooking is closely linked to the invention of pottery cookers among which is Nixi black pottery, 煮这种烹饪方式与陶制炊具的诞生息息相关， a young member of the family, yet with a history of 3,000 years. 尼

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舌尖上的中国第一季

舌尖上的中国第1季第62期:厨房的秘密(3)

The finished product is black, the most valued colour among the Tibetans. 成品是黑色的这是藏族最推崇的颜色。 It's the result of chemical reaction between carbon molecules and the clay. 是炭分子与泥料产生的化学反应。 Po

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舌尖上的中国第一季

舌尖上的中国第1季第63期:厨房的秘密(4)

In China, food is usually connected with gratefulness. 在中国美食常常和感恩联系在一起。 It is the reward to the laborers. 是对劳动者的奖赏。 Another kind of pottery cooker is used in Kunming, a city near Shangri-La. 离香格里

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舌尖上的中国第一季

舌尖上的中国第1季第64期:厨房的秘密(5)

All about, like that. 就像这样。 In the past, a river could divide a town into two, with totally different languages and diets. 在过去，一条江能隔出两岸迥异的语言和饮食习惯。 However, it now connects and goes through our l

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舌尖上的中国第一季

舌尖上的中国第1季第66期:厨房的秘密(7)

The villagers are arriving one after another, yet the Steamed Pig is still only half-done. 村民们陆续来到这片红色会场可蒸猪才做好了一半。 Now it's time to pierce the skin evenly with a special nail-brush. 此时，要用特制的

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舌尖上的中国第一季

舌尖上的中国第1季第68期:厨房的秘密(9)

Around 1000 years ago, coal became widely used as cooking fuel, 1000年前，煤作为厨房燃料开始兴起， but it is from the age of firewood when Chinese cooks developed the habit of valuing heat, 但从木柴时代起中国的厨师就养成了

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舌尖上的中国第一季

舌尖上的中国第1季第69期:厨房的秘密(10)

Plane cutting or oblique cutting? 平刀，斜刀。 A cook specialized in Chinese cuisine knows it too well that even the slightest change in cutting may directly result in a total difference in the feeling on the tongue and teeth. 有追求的中国菜

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舌尖上的中国第一季

舌尖上的中国第1季第65期:厨房的秘密(6)

The pig used today weighs 50kg. It has been cleaned. 50公斤的猪，清洗过后。 Now Ouyang is applying salt, sugar, spices and sesame and white spirits all over the skin. 再把盐、糖、五香粉，芝麻白酒等调料抹匀。 Then you nee

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舌尖上的中国第一季

舌尖上的中国第1季第70期:厨房的秘密(11)

You slice it, and then shred. 先切片，再切丝。 It should be completed without any mistake. 整个过程必须一气呵成容不得半点闪念。 Any hesitation will ruin the tofu. 细如毛发的豆腐丝。 When the hair-like tofu shreds ar

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舌尖上的中国第一季

舌尖上的中国第1季第71期:厨房的秘密(12)

Go fast and heavily. That's right! 刀使劲砍下去，对！ Zhou Saiqun's daughter is preparing today's dinner for the family. 周赛群的女儿今天打算为一家人烹制饭菜。 She has two assistants, her mother and grandmother both of who

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舌尖上的中国第一季

舌尖上的中国第1季第72期:厨房的秘密(13)

Smells good! 好香！ The flavour Zhou Saiqun is talking about is the burnt flavour released in frying. 周赛群说的这种这香正是油炸彰显出的焦香。 Although more and more theories and tests are showing us the bad influence of overta

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舌尖上的中国第一季

舌尖上的中国第1季第88期:五味的调和(10)

What Liu makes is coarse salt,a must-have ingredient for the average family in the area. 阿刘生产的是未经加工的大粒盐,这是粤东沿海人家厨房调味罐里的必备 Look, it's very well crystallized and transparent.Such salt from n

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舌尖上的中国第一季

舌尖上的中国第1季第89期:五味的调和(11)

About one thousand years ago, war and famine forced the Hakka ancestors to depart from China's central plains, embarking on a collective southward migration. 上溯千年，因战乱和饥荒客家人的祖先从中原腹地出发开始陆续大规模

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舌尖上的中国第一季

舌尖上的中国第1季第91期:五味的调和(13)

The Zhenjiang vinegar is made from sticky rice. 镇江香醋的原料是糯米 Production starts with soaking the sticky rice. 浸泡过的糯米经过高温蒸煮 The rice is first steamed in high temperatures until the starch component gets sticky.

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舌尖上的中国第一季

舌尖上的中国第1季第90期:五味的调和(12)

Acidity is a special flavor that not only affects the tongue but the nose as well. 酸是一种奇妙的味道不仅舌头能感觉到我们的鼻子也对它十分敏感 It comes from the interaction between hydrogen ions and the taste buds. 酸味物

发表于:2018-12-28 / 阅读(160) / 评论(0)

舌尖上的中国第一季