4K 风味人间 第一季 第5集 Once Upon a Bite Season # English subtitles 江湖夜雨 one Episode 5 一地一味

4K 风味人间 第一季 第5集 Once Upon a Bite Season # English subtitles 江湖夜雨 one Episode 5 一地一味

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Language: English

Type: Robot

Number of phrases: 187

Number of words: 1094

Number of symbols: 5088

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00:03
A place for people There are river's lake River lake top Flavor stories have always been told About to learn About the united About thinking About the Epiphany No matter in the busy city Still living in the back streets The taste of the world is thus transferred to the square table Interwoven in the cold and warm world Mid-summer jianghan plain late rice has not yet mature But the harvest was growing in the canal at the edge of the field The hidden subterranean maze is called "ground cage" Once the prey is inside, it cannot escape the snare Unique terroir conditions Cotrophic ecosystems with rice and shrimp Making Hubei the largest crayfish producer in China crawfish Forty years ago A strange species rarely seen in China Today it is also a regular guest at people's dinner tables And develop a different flavor I go to the This is an ordinary crayfish shop in Qianjiang, Hubei Province Because it is backed by the producing areas Have a unique source of food ingredients
02:24
The sweet and spicy flavor of braised pork Win over the locals Twenty years ago Li Daijun, an oilfield worker, sets up a cooking stove outside his home He was one of the first crayfish cooks here We used to have a lot of homes Some of them don't make it Just take your time I mean, they turned the whole thing around I dare not make a mistake Catering industry competition incentive Crayfish flavor trends change even more rapidly Some choose to hold on Some choose to break through Zheng Junfeng, 35 years old Such an interloper After a few unsuccessful ventures He decided to try his hand at the crayfish business Plus they're cooking shrimp all over here I'm looking for a new opening To create a different flavor from the traditional crayfish Zheng junfeng started his own cooking experiment crawfish The fastest-growing ingredient in China in recent years Annual production has exceeded 1 million tons But many people don't know that Crayfish are an invasive species Its origin is far across the ocean in the United States Louisiana, USA About 200 years ago
04:23
People here started eating crayfish At the turn of spring and summer People gather for the crayfish Over the weekend Thomas greeted family and friends at the suburban cabin A crayfish harvest cookout We need to get everyone involved Add the corn to the boil Potatoes and mushrooms Sprinkle with Cajun powder It's a sauce blend unique to Louisiana Mix well with the lemon juice Simple really It's always been American cooking Use boats for dining tables free Dripping fun The crayfish is plump and fleshy Taste spicy The juice is all over the fingers With a rugged, romantic southern rustic feel The appearance of crayfish Mark the arrival of the party In may each year Crayfish Festival in The southern town of Brodbridge 70,000 people will converge Cate party Eat like a king Crayfish escape race And the rave party It's how people here greet summer welcome to the broken trumpets
06:32
It's different from the simple cooking of American crayfish Li Daijun's braised prawns have their own secret Cut off the tail of the shrimp Remove shrimp line Cut the backs of prawns before cooking Convenient then A dozen spices exploded in the hot oil A spoonful of red oil is the most important stir-fried Cook it in beer Tasted osmosis Oil is not greasy Spicy but not dry The shrimp is rich and bouncy Hands full of sweet spicy aroma It's the most enjoyable moment Braised prawns Zheng Junfeng, 15 years younger than Li dajun We hope to find another western path He needs some special spices Add the seasoning to the soup base Boil for five and a half hours While the marinade is brewing The crayfish undergo a transformation first Rolling oil up to 200 degrees Celsius Immediately take it out The shrimp quickly tightened up Shell meat separation The insides are still alive Keep the meat as tender and elastic as possible The briefly fried crayfish are poured into the marinade Simmer gently for 20 minutes Turn off the heat scalding
08:49
Let the flavor sink in The experiment bore fruit But Jeong still has a long way to go Rice ripens in autumn It also marks the end of the crayfish season In the Red River Everyone has their own way of living Someone the same Some people change No one can predict Where will the trend take Li Daijun next season Every day at 2 p.m Xiaomin and her husband will show up at the riverside on time New busyness awaits them Steamed chicken feet in a pressure cooker Each clip The same action is repeated thousands of times a day Often unknowingly arrived at night At 9 p.m. A makeshift table under the viaduct That's when the real hustle begins Sister Xiaomin is cooking Standing for six hours a night Almost every night for 12 years passed like this The river's lake for a midnight snack The raw materials are much the same Only in the seasoning and processing efforts The couple had been neighbors for many years 15 years ago
11:26
A succession of life changes Let two people lean on each other To come together The family restaurant that used to be here Help them through the hard times I have also witnessed the passing years It's been torn down for over a year Couldn't bear to leave the shop The couple rented a new store last year Xiaomin has never learned to cook properly It was the smoke of fireworks in my face Let her fumble for a survival kit, etc Stall food is about speed But she refused to cut back Light one pot to make one pot Learn about local tastes Xiaomin adjusts the cooking time according to the season One person takes care of two foci fast And make sure every plate of chicken feet is fragrant and delicious The fun of eating chicken feet is in the groping process Crisp skin cartilage Tender soft waxy I burned my PAWS to death (delicious) If breakfast is the conscience of a city Then xiaoye is the soul of a city On the Chinese night snack map Each city has its own unique flavor
13:40
Rivers and lakes can best sum up the temperament of this dock city The derived cuisine is bold and unrestrained Spicy delicious Chongqing people call it "Chopping firewood randomly." It means not playing by the rules Chop wood chop wood

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