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

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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

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.

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

舌尖上的中国第1季 第44期:时间的味道(1)

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

舌尖上的中国第1季 第43期:转化的灵感(17)

On the heated bed, 6 hands work together to pile the smashed beans into shape. 温暖的火炕上六只手合力把豆泥堆砌成型。 The taste of paste can even be the standard to measure whether a housewife is qualified. 酱的味道甚至可以成

舌尖上的中国第1季 第38期:转化的灵感(12)

To the mother and the elder sister, the tofu workshop has already become a major part of their lives. 对于妈妈和姐姐来说，生活的很多部分已经和豆腐坊牢牢长在了一起。 Fang will not make hairy tofu in the sultry summer. 方兴

舌尖上的中国第1季 第36期:转化的灵感(10)

In an ancient temple on Mount Tiantai, the monks are preparing the most important meal of the day. 在浙江天台山的古老寺庙中僧人们正准备开始他们一天中重要的一餐。 Monks have vegetarian diets. 修行者的食谱是全素的

舌尖上的中国第1季 第17期:自然的馈赠-远洋捕捞(2)

The crew places their hopes on him. 希望都寄托在林红旗身上。 He is the captain, responsible for locating fish shoals. 他是船长，鱼群的位置全凭他的判断。 Traveling long distances within one day, the people who depend on th

舌尖上的中国第1季 第28期:转化的灵感(2)

The tough tofu quickly inflates in the heat of charcoal fire. 炭火的热力让坚硬的豆腐迅速膨胀。 It reminds people of fermented flour. 这很容易让人联想到发酵的面团。 People of Jianshui like enjoying this special air-dried

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