舌尖上的中国第1季 第12期:自然的馈赠-查干湖冬捕(2)

It's a sunny day. Oxygen in the water increases and the fish crowd together. 今天阳光明媚。冰下的含氧量提高，鱼群的密度会很大。 A 2,000-meter fish net quickly sinks to the bottom. 长达两千米的渔网很快沉入水底。

舌尖上的中国第1季 第4期:自然的馈赠-竹笋

In China, many people rely on bamboo forests.They are also bamboo shoot experts. 在中国，有很多人依靠竹林生活。他们也是了解竹笋的高手。 Mao Bamboo needs to be planted away from mulberries and pines, 毛竹最好就是要干净

舌尖上的中国第1季 第8期:自然的馈赠-诺邓火腿(2)

Shujiang has 10 years of ham-making experience. 树江已经做了十年的火腿。 But he is still less skilled than his father. 但是手艺远不如父亲。 Yes, do it like this.Salt it evenly. Press hard. Put more salt on. 对就这么腌。都擦

舌尖上的中国第1季 第5期:自然的馈赠-酸笋

Sour Bamboo Shoot is made under the guidance of an ancestral recipe. 这是祖传的绝招来密造这个酸笋。 I'm the eldest grandson, so I've inherited the cooking skill. 我是大长孙，他那个绝招全部遗传给我。 Braised yellow cro

舌尖上的中国第1季 第19期:主食的故事-黄馍馍(1)

These diverse and delicate foods remind people of the women's nimble fingers and rich imagination. 这些花样众多的精致面食无不让人感到纤巧细手的灵动和聪明睿智的丰富想象。 When the women in the Ding Village are busy p

舌尖上的中国第1季 第24期:主食的故事(7)

As white as jade, the rice noodles preserve some warmth and produce the unique fragrance of rice. 洁白如玉的米粉留有余温，在雾气缭绕中散发着独特的稻米清香。 Yang Xiuxia and her husband cooperate naturally. 杨秀霞和丈夫

舌尖上的中国第1季 第21期:主食的故事-黄馍馍(3)

Huang and his wife can make 700 buns every time. 老黄和老伴一次做700个黄馍馍。 Grinding up, kneading and fermentation, the whole process takes 3 days. 上碾，揉面，发酵，前后要花3天时间。 The couple works from 3 am throug

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

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

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

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

舌尖上的中国第1季 第34期:转化的灵感(8)

A smooth curdled milk lump has soon been rolled. 一个光滑的牛奶团子很快就被揉了出来。 After several moves, the dough is dragged into a sheet which is then rolled up onto the bamboo rack by the wall. 三两下后，奶团子被拉扯成

舌尖上的中国第1季 第33期:转化的灵感(7)

Mudu, cattle of Mengke, is in the lactation period. 木犊是孟克的牛，正处在哺乳期。 To get fresh milk from the cow, Mengke's mother has to get permission from the calf. 妈妈要想顺利从母牛那里获得鲜奶得先过小牛这一关

舌尖上的中国第1季 第32期:转化的灵感(6)

The disadvantages of soybeans were eliminated by reason or unconsciously, 那些原本让大豆尴尬的不利因素胰蛋白酶抑制剂不能被吸收的糖， as the ancient Chinese transformed soybeans into tofu. 以及植酸在中国人古老的转

舌尖上的中国第1季 第31期:转化的灵感(5)

Cooked soybeans failed to whet people's appetite and, to make matters worse, caused flatulence. 煮熟的大豆无法引起人们的食欲并且使肠胄大量胀气。 People urgently needed to find the best way to consume soybeans. 迫切的需要就

舌尖上的中国第1季 第16期:自然的馈赠-远洋捕捞(1)

After toiling for two hours, they've gotten nothing but some jellyfish. 打捞了整整两个小时，拉起来的渔网空空的只有一些水母。 It comes as no surprise.But the captain is under greater pressure. 没有收获是意料之中的事情

舌尖上的中国英文版3：转化的灵感

一、美食中英对照 大煮干丝：raised shredded chicken with ham and dried tofu 豆腐脑：tofu curd 香炸奶豆腐：fried dried milk cake 蒙古奶茶：Mongolia milky tea 炸乳扇：fried dairy fan 烤羊排：baked lamp chop 红烧毛豆