4K 风味人间 第一季 第2集 落地生根Once Upon a Bite Season one Episode 2 # English subtitles 一地一味

4K 风味人间 第一季 第2集 落地生根Once Upon a Bite Season one Episode 2 # English subtitles 一地一味

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Language: English

Type: Human

Number of phrases: 287

Number of words: 3650

Number of symbols: 17477

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00:05
From ancient times to today, human beings have never stopped migrating feet on this planet For as many have settled far from their native land, so many have traced their roots in search of their kindred The same is true of food, where species pass on, ingredients collide and flavors blend To create a colorful diet, every time we ask ourselves where we came from It's also the beginning of a journey to the roots of flavor Wang's workshop makes thousands of pancakes every day The flour to make the bread comes from the family's field In autumn, we should plant seeds as soon as possible and wait for the harvest of the coming year The first wheat seeds were planted in China about 4,500 years ago Its arrival laid the foundation for the dietary pattern of the northern part of the southern rice Seed travel was traced 4,000 kilometers to western Asia It is a fertile land sandwiched between ocean and ocean, mountains and deserts, marshes and lakes Tens of thousands of years after people left Africa, here for the first time in the community farming
02:17
The golden grain has a longer history in this land Today, the wheat fields are still full of ancient varieties One, two, three, four, five, six, seven, eight, nine, eleven Wheat is the result of both natural selection and human domestication Special Mediterranean climate Less than a year of growing season, pregnant with a large plump wheat grains Over the long course of history, there have been silent natural mutations that have promoted the evolution of varieties The chance of creation and the favor of our ancestors have finally produced a magical seed that nurtures countless people The wheat grain has to be ground into powder to make more palatable food Flour meets water to create wonderful changes The invention of dough was a great step forward in human diet Ravenesh is one of the staple foods in western Iran The wafer-thin pancakes are produced daily in workshops like newspapers For Iranians, wheat is more important than newspapers
04:28
Even more popular than Ravenshi is another pasta that dominates all of Iran Neighbors gather in shops at dusk to wait for delicious dishes to be cooked It's a flat bread called sanga, which is half a meter long Hot Sangga, to cool to take home In front of the Sangga stand, it is the most relaxed social place Sanga is the Persian word for small stone These pebbles were baked to close to 180 ° C to trap heat and keep the mouth narrow The chef must have good arm strength to push the bread smoothly into the nang pit A pasta dish very similar to sanga, found on the same latitude as Kermansha On the other side of the Asian continent Wang Liushi's lightly fermented noodles Cover it with the same hot stones Come up with anger Small stones show brown craters in the dough, giving off a pleasant aroma The echoes of the Iranian plateau and the Guanzhong plain are the culinary legends created by the migration of species
07:57
Flaming wheat dough into bread dominated the diet of nearly half the world for thousands of years As wheat spread westward to Europe, dry-hot baking was practiced to its fullest The French show amazing creativity in the process of making bread It's sold, it's sold Eastward on the Huaibei Plain, Wheat met the Chinese, who were skilled at cooking food with steam To make the massive dough, Mr. Cheung uses an iron bar and his body weight For three generations, the Zhang family has made a living by making this kind of pasta The fermentation time is related to the taste, Zhang Ting Hu has his own certainty A large steamer with a diameter of 1.6 meters It takes 1.5 kg of dough for each Water vapour is enough The temperature is constant at 90 degrees After one and a half hours, the steamed bun was white and smooth, round and compact, and shaped like a pillow Layers of wrapped buns, noodles fragrant strong flexible way
12:06
Serve with chicken or loose soup Even better than just slather it with spicy watermelon bean sauce The sweet bun can best foil The more you eat, the longer you will live The cobbled bun I made smells good The stone naan is delicious, the stone naan is delicious The spread of wheat from mountain to sea almost changed the diet of all mankind Skilled hands around the world, in turn, give the seeds more powerful vitality It's a long, beautiful and interactive journey China has never been a destination for physical travel More often, it is the source of constant creation and re-creation A freshwater fish from southern China may provide an even more interesting sample Shunde is located in the Pearl River Delta Plain Dense river network, there are rich freshwater fish resources Grass carp fishing can not be impatient, in the clear water hungry diet consumption fat spit sand For Shunde people, who are in pursuit of the original flavor of food, eating raw is a proud way to eat
14:04
The Chinese have eaten raw fish as a delicacy for at least 1, 500 years, and today it is more like a historical specimen in Shunde Remove the red meat, keeping only the white part of the back Accurate cutting, the thickness of each piece is not more than 0.5 mm Appropriate strength, cut off the fine thorns without breaking the texture In the Tang Dynasty, when fish was the most popular in China, there was a novel describing it A good cook can slice the fish Cut thin as a butterfly wing and light enough to blow Only salt and vegetable oil are used to highlight the freshness and freshness of the fish This is the traditional way to eat shunde yusheng Similarly, The earliest records of Japanese eating raw fish dates back to the 7th century AD, during the Tang Dynasty, when Chinese culture had the greatest influence on Japan Before the Japanese sashimi was written, the Chinese characters for "Chou" and "Chou" referred to all cuts of raw meat, keeping its original Chinese meaning Unlike the Chinese yusheng, which uses river fish as its food material, the Japanese prefer raw Marine fish It was not until soy sauce brewing was introduced to Japan from China that wasabi and soy sauce became the official partners of sashimi
16:01
Fixed as today's edible format Please enjoy your meal To adapt to the taste of modern people When Shunde sasheng is eaten, it is matched with the seasonings with different functions, such as enhancing fishy taste and inhibiting bacteria There are always people who crave the same flavor They are keen to preserve the living fossil of this Chinese diet good afternoon It's beautiful This is from the wind and water. Please pick it up Pick up the wind and water, pick up the wind and water The spread of Chinese cooking and food trends has been following the footsteps of the Chinese people traveling far and wide As the New Year approaches, Hainanese villagers in Malacca regularly pray for good fortune and offer sacrifices to their ancestors The township hall is still a gathering place for them to warm themselves together and comfort their homesickness
17:42
A few pieces of chicken, a bowl of rice, is the beginning of the overseas Chinese in Hainan to survive and business here Long-grain indica rice from Thailand Stir-fry chicken oil with ginger, shallot and lemongrass Add the fragrant zonglan leaves and the whole garlic head with the skin, and simmer slowly so that the rice can fully absorb the chicken stock If the rice is made with a lot of local elements The skill of scalding chicken is derived from Wenchang's ancestors in Hainan. The whole chicken is brushed with salt and repeatedly dipped and scalded in the chicken broth Avoid overcooking chicken in rising water temperatures Experienced cooks know how to adjust the number of dips depending on the weight of the chicken Put out the fire Let the white chicken sit in a calm broth for 45 minutes It's different from the other places that go for the fluffy texture of chicken rice In Malacca, rice is kneaded into a round shape, continuing the old custom of offering sacrifices to ancestors in Hainan The chicken is cooked to 80%, cooling naturally, and the skin is soft and lubricated. The chicken is fat and beautiful
19:39
The most attractive is between the skin and the meat, the layer of jelly like gelatinous Dips need to be made fresh daily Grated ginger, drizzled with boiling sesame oil and chicken oil, brings out the aromas and spiciness at the same time Spicy ancient pepper, with a refreshing finger day pepper and garlic pureed With Southeast Asian spices and sour taste, freshly squeezed sour orange juice Then use chicken soup, sour, spicy and fresh At the beginning of the last century, the ancestors of Hainan, who came to Southeast Asia, established themselves by selling chicken rice Today they still use this plain flavor cohesion affection, hook up with the past If chicken rice helps Southeast Asian Chinese find a home On the other side of the world, Chinese flavors have affected many more people's lives Lima, a city on a seaside cliff At the Chinese restaurant, guests can easily recite the difficult names of Chinese dishes and the standard Lingnan accent Wow meat,
21:48
I'll have the pickled chicken, please I'll have a marinated wonton Chef Liu Houping knows Peruvian tastes best Stir - fry with tomato and hawthorn sauce and wrap with crispy wanton crust In addition to the sweet and sour taste, Peruvians also love the aroma of soya beans Juhou sauce made from soybean fermentation is a traditional seasoning in Guangdong It and Wonton even appear on local stamps This is the Peruvian chicken. Peruvians like it best I came to Peru in 1983, I came with a suitcase, nothing The day he dropped off his luggage, Mr. Liu began working at the Chinese restaurant The first Chinese laborers to land in Peru might not have expected it The taste of home that can satisfy one's stomach under difficult circumstances A century later, there are more than 4,000 Chinese restaurants on the streets of Lima They have a common name, Chifa, which is a homonym for "to eat" in Chinese Like "soy sauce" and "ginger", their Cantonese pronunciation has passed directly into the local Spanish vocabulary For a century and a half, Chinese immigrants and their descendants have brought more than just Chinese wok to Peru
23:33
There are grain seeds, vegetable seeds and rice cultivation techniques Never been to China, though Diofilo has been a Chinese chef in Peru for nearly 40 years Diofilo has another identity, Liu Houping's big apprentice A stormy, a honest and reliable, more than 30 years, they are standing in front of the hearth To get Peruvians to accept fatty pork belly, Diofilo must use what he has learned Cassava is the food he is most familiar with, originally from South America, rich in starch, high fiber content, especially easy to taste The pork belly is deep-fried until the skin is scorched, which is called "walking with oil" in Chinese cuisine. I started learning Chinese food in 1979 in my hometown of Pisco, a small town just south of Lima I came to Lima with my friends when I was 19 years old, and it was the easy way to learn Chinese food Liu Houping came to Peru from China in 1983 After meeting him, I learned more Chinese food techniques
25:34
The two ingredients are tightly packed The oil seeps into the cassava under the action of steam, balancing the lightness of the cassava and reducing the greasiness of the meat At lunchtime, Diofilo occasionally makes Peruvian dishes for the chef Sauteed with soy sauce and fries and Onions This classic Peruvian beef fillet is indistinguishable from Chinese cuisine Food has always acted as ambassadors of goodwill between vastly different peoples and cultures In the silent years, they infiltrate each other, and a new flavor is born Peruvian Chinese food tastes good Anna, a Portuguese born and raised in Macao After retirement, he served as the president of Macao Portuguese Folk Dance Association She named the troupe "Heart in Macau". Anna has another career He runs a small restaurant specializing in native Portuguese food Portuguese born and raised in Macau, like Ana They are called native Portuguese
27:58
This is the scrambled eggs of Ma Jiexiu That's Portuguese flour sausage But the egg in the picture wasn't good enough Chinese seasoning and cooking, western ingredients and collocation In the kitchens of several generations of native Portuguese, the boundaries have blurred Ma Jie Xiu Ball, the most classic Portuguese snacks in Macao Dried cod preserved in sea salt, known to the Portuguese as macaque, is cooked in a variety of ways in Macau Sunburn, retain the coarse and cool fiber and elastic tooth sense Fried with mashed potatoes, it's golden and crispy on the outside and salty and creamy in the middle Aunties are fussy eaters They are also elders who understand the essence of native Portuguese food better Oh, I'm relieved. I was so nervous that I perspired. It's all right now Blends and mixes all over the city, creating a unique flavor of Macao Along with its blood language religious architecture all tell a complex history and identity Everyone involved has contributed to the city's cookbook
30:44
Chen Jizu is called "Brother Joe" Thirty-three years of cooking career, two-thirds of the time in charge of the western restaurant kitchen Portuguese paella is indistinguishable from Lisbon, and that's where Joe's roots lie as a chef To test the chef how to use delicately, three kinds of Portuguese food ingredients first landed in Macao - Portuguese sausage wine and olive oil But this kind of authentic Portuguese cuisine is only the tip of the iceberg More interesting examples are hidden in the crooked alleys The mix-and-match temperament of the restaurant is revealed from the face of the owner What Joe is looking for is the food that was born in Macau, just like the native Portuguese Be careful because this is hot This is very special. My father invented it. You don't necessarily have it in Portugal But if it's made by a Portuguese, it can be considered Portuguese As long as there are native Portuguese It's a topic we can't talk about for 300 years Portugal also can not find the Portuguese cuisine, is the real Macao food amorous feelings wonderful
32:22
African chicken in Macao is not available in Africa or even in Portugal. It is unique to Macao African chicken is a feast of ingredients All day long marinating, more than ten ingredients, with their own distinct flavor fully permeated It was as if the chicken had sailed around the world in an age of discovery Yellow River red pepper bay leaf Turmeric, chili, bay leaf curry, shredded coconut, and coconut paste are ingredients from the Mediterranean to the Cape of Good Hope, the Indian Ocean to Southeast Asia Cross-border combination, multi-ethnic wisdom collision out of the spark of food Eventually, it took root in Macao and formed a unique fusion cuisine African chicken only found in Macau The roasted chicken is marinated in a lot of spices, wrapped in shredded, scorched coconut As if a taste fireworks show, blooming in the mouth Soy bean lady, I'd like to buy pork skin salami preserved duck leg These are all good You pick some for me. Give me three pairs I'll take this one. I'll take these
34:14
Anna had left Macau after she retired Soon after, he and his family moved back because, as he put it, he could not buy pig skins and became homesick Today Anna is going to order a dish for her youngest son Pedro Tacho is a very important dish in the home cuisine of the native Portuguese, it's a typical dish Tacho means "big plate" in Portuguese. Native Portuguese family members are numerous, a full weight of the large dish miscellany, can be done Christmas dinner It is also the most appropriate dish in the Spring Festival There is no set formula for Tacho's ingredients, each family has its own preference If you want to make an analogy, its table status, may be comparable to Hong Kong's potted vegetables The taste is probably close to Shanghai's yanduxian, but the portion is no less than the northeast stew Tacho is hidden in the kitchens of native Portuguese families and has been passed on by word of mouth to this day Let it simmer for a long time The fresh hind hoof is full of moist gum, Cantonese sausage contributes light sweetness, and the preserved duck leg releases rich mellow fragrance
35:58
And the interaction is not just in the ingredients that come together, but also in the communities that live together on this land The flavor produced by four centuries of slow cooking is the unique quality of Macao The ups and downs of The Times, the reversals of fate, and the casual fragmentation and warmth that fall on the food Finally, the savoury and savoury flavours are encapsulated in the delicate pores of the skin Cooking soup and cooking like all Cantonese mothers is for family reunion The sons took their wives home My husband is also back from a business trip. The chords of chopsticks and knives and forks come to mind at the dinner table They are the biggest ones in the world The most important day of the year is just over a month away Every family in the village gave away a portion of last year's harvest Zhang Taibao told the detailed division of labor of the villagers early All this is for the festival of greeting gods on the 21st day of the sixth lunar month The tradition of the festival continues for a long time In China's southern Zhejiang and northern Fujian regions, people associate annual prayers with rich returns from the land
38:19
I started to plant rice when I was 12 years old. I am 63 years old this year The women use the rice to make a special food, zongzi Zhang Taibao's wife knew that deep in the dense forest, you can pick the newly grown Ruo bamboo leaves that year It was usually Zhang Taibao's job to collect the branches of the Vitex trees The ash that plants burn contains a lot of potassium carbonate Strain repeatedly with hot water The resulting aqueous solution of potassium carbonate is grayish alkali, a primitive food alkali On the most important day, glutinous rice is given some kind of witness significance Soak a liquid with grey alkali water, starch molecular thinning, water preservation and enhance antimicrobial corrosion Zongzi can last longer The Chinese cuisine of rice wrapped in leaves has had a profound influence on East and Southeast Asia It's so delicious In Lishantou, only two families get the chance to serve as leaders on the annual festival to welcome the gods According to old custom, the head would donate his own pig to the whole village for sacrifice
40:41
This year it was Zhang Taibao's turn A grand sacrifice ceremony requires the close cooperation of the whole village This is the strength of kinship, as well as the ability to cultivate a high degree of cooperation in farming Zhang Taibao hoped that his pay, can let the villagers share the good luck of good weather We grow our own rice. We plant rice every year mainly by the weather. We hope King Yu will take care of us The festival of the land and farming still has a strong appeal in some villages today Villagers placed a string of ash - alkali reed with the hope of bumper harvest For more than 7,000 years, this simple wish has never changed The rain is abundant and the seedlings take root Still, Mr. Zhang could not relax He understood that even more important than the ritual was the meticulous cultivation passed down from generation to generation China was the first country to cultivate rice and also the birthplace of Taoist civilization in East Asia Similar farming practices lead to similar eating habits Along with folklore, philosophy, national character and even certain facial features
43:31
They all show a high degree of convergence In the past summer the husk of rice is full, and when the autumn wind blows, the grain is almost ready to emerge It's the happiest time of the year for Mrs Chang's couple Rice farmers work very hard More hard than me is the woman, take back to dry rice ok The family feast of the harvest is in between the busy farming season The meal is simple and unsophisticated, and the first bowl of soup from the new rice is a cherished drink for farmers Gray alkali reed again on the table The rice dumplings show the golden color of rice husk This is the color of harvest Mixed with reed leaves and alkaline water aroma, rice lingering embrace each other The Chinese love this sticky texture Grain into the barn, the family A year passed in this way As the summer heat reaches 40 degrees in the western Iranian highlands, the wheat is fully ripe and it is time to harvest
47:02
Cheong Ting Hu's pillow buns are still getting a lot of customers Pedro and his mother learned about a native Portuguese family dish, macau patties Zhang Taibao counted the year's harvest and counted the days of spring ploughing The exchange of species and the gathering and dispersal of groups is as quiet as it is difficult The journey of searching for the roots of flavor is always accompanied by accident and surprise

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