舌尖上的中国第1季 第48期:时间的味道(5)

Nearly all the elders in Hong Kong can hardly resist the dainty flavour of Nan'an Cured Duck. 南安腊鸭是老一辈香港人几乎都会垂涎的美味。 Thanks to a fleshy aroma and crispy texture, it's a perfect material for cooking Taro Cured

舌尖上的中国第1季 第49期:时间的味道(6)

The cured meat adds to the Chinese tradition of flavour. 中国的味觉史就这样在腊味中延续着。 At a remote place in the Chinese mainland, you can experience a more ancient and aboriginal taste. 在远离香港闹市的内地山区，你可

舌尖上的中国第1季 第50期:时间的味道(7)

We call it Rice Flower Carp. 我们苗家叫禾花鱼。 Rice flowers contain carbohydrate and a high amount of nutrients. 然后那个禾花含糖而且营养成分也很好。 So the fish grow fast. 然后鱼就长得很快。 It tastes tender and

舌尖上的中国第1季 第51期:时间的味道(8)

To the Miao ethnic groups, Souse Fish and Smoked Meat are more than just food. 对纯朴的苗家人来说腌鱼腊肉，不仅仅是一种食物。 They are part of their lives and memories to be remembered by history. 而且是被保存在岁月之中

舌尖上的中国第1季 第52期:时间的味道(9)

Chinese perch is a kind of freshwater fish native to China. 鳜鱼是中国独有的淡水鱼之一。 And the thrifty and intelligent Huizhou people invented the magic of cooking the fish through curing or fermenting processes. 俭朴智慧的徽州人

舌尖上的中国第1季 第54期:时间的味道(11)

The shop sells cured food popular in Jiangsu and Zhejiang such as braised duck with soy sauce from Hangzhou, 南货店里出售在江浙地区广受欢迎的各种腌腊食品，比如杭州人家家户户都会自制的酱鸭， the bacon used by Sh

舌尖上的中国第1季 第55期:时间的味道(12)

There are dirts here. 藏的东西就在这里面。 You have to brush them carefully. （用）刷子要刷干净你看。 Look! It's bright red. Very fresh. 红吧，这膏多好，鲜红的这些做醉蟹。 When it's done, all this part would tur

舌尖上的中国第1季 第56期:时间的味道(13)

Xiapu, the oldest town in eastern Fujian, Xiapu City, Fujian has many natural harbors along its coastline. 霞浦，闽东最古老的县份-福建 霞浦市-漫长的海岸线为这里制造出众多的天然港湾。 The sea has become a natural la

舌尖上的中国第1季 第57期:时间的味道(14)

At 5:00A.M., the fishermen in Kouhu Town, Yunlin County, are waiting for their most important moment in a year. 凌晨5点的台湾云林县口湖乡的渔民迎来了决定他们一年生计的关键时刻。 Mullet roe is a specialty in the areas a

舌尖上的中国第1季 第58期:时间的味道(15)

Some gourmets once asserted food cooked without salt taste worst in the world. 曾有美食家断言世界上最难吃的东西就是忘了放盐的食物。 In fact, salt has not only helped improve tenderness, but also provided the most popular met

舌尖上的中国第1季 第59期:时间的味道(16)

He died from injuries he got after tumbling at a restaurant when he was to have an on-job meal. 有一次，他去酒楼吃员工餐不小心摔倒受伤去世了。 This photo was taken last year. 此照片是去年拍摄的。 A friend sent it to m

舌尖上的中国第1季 第46期:时间的味道(3)

Saline water is used to remove water from inside the sliced cabbages. 切好的白菜要先用盐水渍出多余的水分。 The surface of the stone used every year has been glossy. 由于年年压泡菜石头已经变得无比光滑。 Making kimch

舌尖上的中国第1季 第73期:厨房的秘密(14)

Now fry the shrimps until they turn bright yellow. 把虾炸熟，炸成鲜黄色。 In old days, one learned how to cook through apprenticeship, 区别于传统的师徒间手口相传， but Zhou knows that nowadays students need to learn as much a

舌尖上的中国第1季 第74期:厨房的秘密(15)

When we soak the dried sea cucumbers in water, we have to exercise good control to puff them up properly, for example, from 1 kg to 6kg exactly. 在我们发制干品海参的时候，不要发得过大这海参要恰到好处，比如说（一斤干海

舌尖上的中国第1季 第75期:厨房的秘密(16)

This Chinese restaurant in Hangzhou is also managed by Liang's team. 杭州的这家中餐厅也是由他的团队管理的。 Chef Ye Baorong is one of his old friends. 总厨叶宝荣是他的老友。 Today, the two will cooperate to make a new ve

舌尖上的中国第1季 第76期:厨房的秘密(17)

Liang Yihu is a fine artist, and also the founder of a charity. 梁以瑚，画家同时是位慈善组织的带头人。 Artistic creation is not a motivation for her, but as release of feelings, so is her understanding to food. 创作对她来说不是

舌尖上的中国第1季 第77期:厨房的秘密(18)

They are stuffing meat into the pomelo peels, using egg as a seal. 用鸡蛋液将肉馅儿封在袖子皮里。 They stuffed pomelo peels are to be sauteed and then stewed. 先煎再喂。 It is Granny Li's original recipe. 这是李婆婆的独创。

舌尖上的中国第1季 第79期:五味的调和(1)

No matter whether in the realm of cuisine or linguistics, 不管在中餐还是在中文里 the word taste encapsulates infinite possibilities. 神奇的味字似乎都充满了无限的可能性 Besides gustatory and olfactory experiences, 除了味觉

舌尖上的中国第1季 第80期:五味的调和(2)

Today Yao plans to make more pancakes than usual 今天，阿鸿准备多做一些糖葱 tomorrow it is Winter Festival, a grand local occasion. 明天就是当地隆重的节日-冬节 Yao's pastry shop sits on Suzhou Street in ancient Dahao Town. 阿

舌尖上的中国第1季 第81期:五味的调和(3)

In China, it is often used as a tonic 在中国，红糖通常被当作营养品 while the Teochew people use it as an ingredient for preserving food. 而潮汕人则偏爱用红糖来腌腊食物 After being roasted for 40 minutes in a wooden roaste