4K 风味人间 第一季 第7集 Once Upon a Bite Season # English subtitles 万家灯火 one Episode 7 一地一味

4K 风味人间 第一季 第7集 Once Upon a Bite Season # English subtitles 万家灯火 one Episode 7 一地一味

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Language: English

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Number of phrases: 592

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00:11
Whenever the stove fires Fragrance diffuses Familiar smells are embedded deep in memory home To get the full meaning Bland ingredients By a delicate hand and a delicate mind Light up everyday Warm each other A family in thousands Different taste But the taste of happiness But how the same On September Inner Mongolia plateau It was time for another special crop to be harvested The Great Wall to the north Cold and drought To make it impossible for rice and wheat to survive On a hillside 1,500 meters above sea level One crop is more adaptable Chang Hong xiao's ancestors have depended on it for generations to settle down here This is grain from northern China Naked oats 1 km away My wife is at home preparing lunch Hele simple oat noodles It's a staple food Auxiliary food and flavor adjustment Hand over the garnishes and dips Chang's field this year It is expected to harvest 1,000 kg naked oats Does it taste good? Material is good
02:44
No matter what I cook, you just say the ingredients are good. Ha ha ha ha Are all well What are these two girls and their grandchildren going to feed them Tong tong love to eat Cold oat noodles love yuyu I don't care You eat what you say Naked oats have four times the fat content of wheat Without processing The grease will quickly go sour A special cooking stove It is convenient for oat wheat grain to be heated evenly evaporation First cash butter bright granules Frying naked oats is hard work The hair on the rye was everywhere It's tickling Half an hour a pot The 15kg old couple worked harder So that all the harvest can be safely stored 8000 kilometers away On the Ethiopian highlands There were songs to celebrate the harvest Rooted to a plateau 2,400 meters above sea level Teff is the smallest grain in the world The locals call him Teff The weight of 150 teff It's the equivalent of a grain of wheat This plateau crop is the same as naked oats
05:13
Rich in oil and protein A small amount will give you plenty of energy And satiety Nineteen year old Adanu To prepare lunch for a family of a dozen Fermented teff batter Heat it up on 鏊子 Quickly forming a spongy texture This honeycombed pancake filled with air holes It's the most important staple food in Ethiopia The gila Inga is a great accompaniment to all kinds of spices A spicy stew Flatbread has a slight acid from fermentation Just enough to complement the aroma of the bean stew And fluffy texture Better at absorbing complex sauces Friends come and ingira Unpretentious food Is the basis of highland people's survival His wife Ji Jinfeng used boiling water and naked oats Everything is ready Children and grandchildren came from hundreds of miles away to visit The yard suddenly came to life There is less amylopectin in oat flour Hot dough adds to the malleability of its texture My meager sensibilities piece that comes With a left
07:43
Both the first take Form the shape of bucket Shanxi people call it "Basket of Lao ye" Inner Mongolians call it "Wo Wo" In the hands of the housewife The plain staple food transforms into various exquisite shapes Not only beautiful It also creates different textures You flour fish fish Rub three hands together The grip must be just right Ji jinfeng has perfected her craft Homemade food Like a familiar accent Exciting and unfamiliar to the younger generation Demonstrate a Let me give you a demonstration You flour's Oat noodles are delicious Ha ha ha ha Sowing in spring, harvesting in autumn, weeding in summer, and storing in winter Plain grain can bring more than just food and clothing Get more involved in the celebration of a particular moment Dong Village in Sanjiang, Guangxi Province Newly harvested glutinous rice Grandparents repeatedly pound to make rice cake The locals call it Baba Grandma's in the next village Several rounds of oil tea have been made Today is a big day for both families A bowl of camellia
09:53
Rice render Scallion ginger tea water brewing Spicy refreshing Be prepared for the busy days ahead Yang Yuqing became a grandmother a few days ago According to the custom of dong people To hold a grand "Three Dynasties wine" for newborn babies. The banquet will last three days and nights People of the same race came to celebrate The rest can be left to friends and family There was only one food preparation Yang needs to get her hands dirty It was brewed in the jar Is the dong family precious stash This way of curing and fermenting with salt and glutinous rice It is called "acid" in the Dong language. For the Dong people As long as there is a jar All foods can be sour Fresh rice field fish are salted In wet weather The heat above the fire accelerates the drying of fish Sticky rice promotes fermentation Hydrolysis of lactic acid Bring a special flavor In Chinese classics dating back 2,000 years You can already see glimpses of this food Grandma's busy here Grandma's family had dressed up for the trip
12:31
For a new birth The whole family is full of expectations Yang Yuqing wants to bring out the best food for her in-laws The sour duck was discovered after five years of hiding Time has given the duck its dark red color And the mellow taste Exposure to fresh air Still wakes up oily fat The hostess dressed up Dark hair band It's the kind of respect that grandmothers get The gift is ciba and sour duck It's a big gesture Take half And give the same amount in return In the Dong family, this is called reciprocity of courtesy Grandpa and granddaughter's first meeting An overture to open the feast Abundant food To officially announce the arrival of a new life to friends and relatives Sour duck at the end of the show It's all about the success of the celebration Duck meat is very tough Don't be not wood It brings the texture and texture The rich and fragrant smell is even more pleasing The shared experience of food To reaffirm and reinforce the bonds between peoples
15:06
And even a hardy gene for the survival of the population Three dynasties wine come to an end According to the custom of dong people Yang Yuqing has to carefully prepare the sour duck To his daughter-in-law I've been learning to make sour duck for over 20 years A mother (later) My mother-in-law taught me acid The original purpose was to preserve food People in the mountainous areas of southwest China unexpectedly get delicious food This is the surprise of fermentation As children and grandchildren multiply The tradition continues The fermentation Along with the history of food The use of this processing method Nothing less than the discovery of fire Even near the cold Arctic Circle Fermentation also helps humans process and transform food Greenland sharks It was the target of Nordic sea adventurers Shark meat is a source of protein and energy But to eat it It's still an adventure In the muscle fibers of sharks Deposited a neurotoxin It's a lethal anesthetic Discovered by the ancient Icelanders Natural fermentation degrades toxic substances in fish
17:15
Weigh it down with volcanic rock Accelerated water seepage As a memorial to the history of fishing and hunting Primitive and ancient food It is preserved in Iceland today Shark meat is rich in nutrients But the smell was rather pungent For the first time Enjoy its unique flavor If you're not curious enough Then maybe you need a stiff drink The days are getting shorter and shorter The fermented shark meat is soft and moist It also needs to be hung in a transparent wooden cabin by the sea With the harsh winds of the North Atlantic Helps dehydrate the fish further The surface of fish browns and dries in the wind and snow The interior is still oily and tight Flavour is dye-in-the-wood We have fermented shark meat Compare that with the ruggedness of Northern Europe As an agrarian people Chinese people treat food Fully embodies the attitude of intensive farming Be thrifty Make the most of everything in general It has to be delicious The details are tailored to local conditions
20:02
Tan Daijun's fish stall is beside the Yangtze River His houseboat is a staging post for fish While reselling the catch Also do simple processing for customers I got a river fish today It weighs more than 10 kilograms Someone is scheduled to be processed immediately Fleshy fish Suitable for making a famous jingzhou dish Scrape the minced fish Add cornflour and seasoning Bang sizing The steamed fish cake has a fine texture elastic The egg yolk to make Bring out the whiteness of the fish cake Surplus fish tail It used to be scrap material But the jingzhou people who love to eat fish gather together into a dish This is the most dexterous part of the fish And the most delicious A lot of places call it "paddling." A frying stroke Even jingzhou people's breakfast Collecting and selling fish is Tan daijun's livelihood But it can also bring some extra benefits Customers don't want fish in the water Taking time can turn waste into treasure Plenty of oil and soluble protein Add a pan of boiling water Is the basic condition of making (fish head) milk soup Lift fire smooth Swim bladder crisp The roe has a nice texture
23:00
The poor But it doesn't get in the way of these suckers Make a thick and delicious meal To be perfect is to be almost scallion There is a common dish in the lower reaches of the Yangtze River The oily, dry and fragrant pork belly is not the main character It's the dark, unremarkable dried vegetables that are the essence Homely food tends to be frugal Make something good out of something bad Wu Yegen picks up mustard greens from the ground This vegetable tastes bitter and astringent when fresh Make it really delicious It takes time Dry the faded bright turquoise The salt stimulates the cell's juices to leak out At the same time kill harmful miscellaneous bacteria Provide a safe environment for mustard fermentation After more than ten days Mustard gets a new lease of life Receive the gentle baptism of the early spring sun Dehydration again Aromatic substances concentrate and accumulate Shaoxing during Qingming Festival A special scent that permeates the air That's when mustard got its new name
25:18
MeiGanCai Mildew and dried vegetables dominate My wife prepared some of her daughter's favorite home-cooked dishes In addition to the pork with Shaoxing people also make soup with dried mildew vegetables Dried vegetables in hot water stretch muscles and bones The rich flavor releases slowly Cook with bamboo shoots and shrimp The soup is red and clear Several ingredients contribute parallel flavors Who cooks it so well Thank you for her The transformation will continue in the altar The longer the Taste the alcohol Andes A ridge 4,000 meters above sea level Mysterious rituals from the ancient Inca empire are taking place Sacrifice food and wine to the earth goddess It's an important ritual before family gatherings Use the land as a cooker to cook food Locally known as pachamanca. It means pot of the earth Potatoes in the pan Corn and sweet potatoes Native to South America It is the main food of the Indian people Sweet potatoes are well adapted to the soil environment So it was spread all over the world It even affects the distribution of the population
28:09
Thanks to all the gods Thank mother Earth Give us the rich pot of the earth Around the 16th century Yams traveled all the way across the ocean Come to China Fujian was one of its earliest landings This plant with full roots He has saved the famines of history many times And spread rapidly across China Lin Chunyin dared not slack off when the sun was shining He wants to catch every ray of autumn sunshine Today, Chinese people eat sweet potatoes The function of eating is no longer important You know, that's what we used to do when we were kids I haven't played Two hits on spring Silver will do well Now we have all these sweet potatoes and sweet potato pulp Pick out varieties with a higher starch content Soak cutting Starch precipitation The sedimentary night Starch solidifies and agglomerates In Lin Chunyin's memory When the sweet potatoes are harvested My mother always made this complicated food Even if he has already settled down in Beijing The food still held him
30:14
This year, Lin chunyin decided to return to her hometown with a partner to learn the craft Would you like the cloth covered I'm going to give it a stir and it's going to thicken When heated, yam starch takes on an attractive translucent color Flexible strength to play Mild sweetness It's a popular dessert Steam it thoroughly before pouring the second layer The 15th layer is cooked through It takes three hours After forming, the powder weighs 18 kg Slowly dry and dehydrate The starch blocks are just right It's going to be easy to cook Still some work is needed With the sun and the wind Dry the vermicelli thoroughly Get the final color and texture Pure sweet potato fan Is simple and honest They absorb all kinds of flavors very easily Chinese fairy shadow anemone is also called sand garlic Stew with it Juice thick It's three times stronger than crab I'm a fan of sweet potatoes For a long time to cook now Each one is full of the delicious sand garlic Plus a lot of lard rendering
32:59
The degree of intensity increases geometrically The Lins are also preparing dinner Fresh fans Seasonal sea won Simple bowl of vermicelli soup Sweet delicious Taste rich The taste of home It doesn't refer to any particular food The family gathered at a table This taste is more real A more complete Some wandered back to their native land Others are far from their loved ones Go on a long journey Early in the morning Li Geng leaves the shed He has not seen his family for more than 300 days Workmate Zhang Jie must also arrive at the construction site on time Their site is on the Continent of South America 16,000 km from China In less than 40 years More and more Chinese are going to work overseas Today there are more than 10 million At the Santa Elena Water project Li Geng had no trouble communicating with the locals Zhang Jie, the assistant, was equally at ease Humans have strong taste memories This is especially true for the vast majority of Chinese people The local rice is tough
35:23
It's a little hard to take Vegetables are tomatoes, Onions and so on Their side is basically Don't eat much vegetables Eat vegetables alone People say you Chinese only eat grass Ecuador The equator crosses The unique taste of Latin America is everywhere Ingredients that look familiar There are imaginative cooking styles here Frying and baking are the main means of cooking Add plenty of sauces and condiments It's like a long road of spices The largest aquatic market in the region Open at night only Specializes in selling fresh seafood Li Geng is also a kitchen buyer Ecuador is rich in seafood But large Marine fish are not the target They prefer to find aquatic products similar to those found in China Li Geng is from Jiangsu Braised fish from my hometown Make him think about it day and night Trying to bring home the perfect taste He needs guidance. Zhang Jie holds a chef's certificate Course, Come back a little faster The fish are just circling in there Site to kitchen The foreman became an apprentice
37:52
Assistant becomes Master The taste of home is good Exotic ingredients Chinese cooking Add the sauce to the braised fish Ecuador's most famous Marine white shrimp Buried in large grains of sea salt Thermal boiled Gump perfectly salted fragrant Every time I relive the taste of home Are close to a homecoming A construction team of 40 people The motherland of their relatives is their concern It is also the motivation to struggle in a foreign land I love you There is a hot pot dinner in the workshop once a month It's an unspoken thought Local goat meat is cut into rolls Local peanut butter instead of tahini The state of mind All to soothe homesick taste buds Everyone has different experiences and histories But common and familiar foods emerge Always talking You'll feel connected In northeast China In the coldest winter People get together in other ways How about them in January
40:19
Is ah month is I took my little sister to go to the lanterns It's winter here for six months of the year The cold restricted activity The cat has had a long winter Liu Hailou is looking forward to the excitement of the first month This one's gonna have to wait The trumpet blows and the fan blows (Music) We fan when we beep Fan it. Remember The warmest time of the day The village yangko team rehearsed intensively Prepare for the Lantern Festival competition Liu Hailou is the soul of the Yangko team shaking The momentum and grace of the whole team depended on him freezing High-calorie food is instinctively favored by people A pot of fat meat Slowly boil the lard The flavour and special aroma from the tallow It's a delicacy you can't part with Do you have this scoop of Snow White cream The quality of the dishes will be quite different The preference for lard covers much of China This network of oily films Texture of vertical and horizontal
42:04
It works in a lot of traditional cooking Guangxi people wrap livers and minced pork in web oil In ancient times The Chinese call it "liver 膋" After frying, the oil perfumes It forms a crispy crust The meat is still tender and warm Chop the remaining residue of the lard My wife uses it as stuffing with radishes I wasn't as old as I am now At that time at that time I was I was cool Is there a picture? Not big eyes Anyway, ok It's changbai Mountain with long face The buns filled with radish oil residue are the Liu family's Spring Festival reserve Convenient and delicious Steam 100 at a time Enough to feed the old couple for days A sudden snowfall interrupted rehearsals Liu Hailou wanted to show off his skills in the competition Some worry about Shovel the snow? About the yangko dance Let's give it a good workout I won't say how much I achieved Make it as good as you can Besides, it won't snow when the weather is good I had a pig you killed
43:50
Everyone turned up to eat pork Just talk I'll be there Take your wife with you hahahaha A concerted effort It brought us all together again Kill pig food Northeast village festival is the most grand banquet In the season when there are no fresh vegetables Early pickled good pickles Acid palate fresh It is the best match to dissolve grease Boil the big bone and cut the big meat The hot stove is steaming The white meat is blessed with pickled cabbage Balanced the tyrannical meat Blood sausage was prepared with fresh pig blood Tender spring embellish Texture dense Dip in the garlic sauce and puree the garlic Or red oil Pungency and grease clash in the mouth infighting It's got a lot of fun It's snowing Come on, it's snowing When it gets cold, we go into the kang to warm up Everybody's having a good time These days? Even the yangko dance is very hard To be honest, they worked hard
45:31
We didn't say anything Absolute support Warmed with wine The kang is warm Delicious doesn't have to be a delicacy What's more important is this moment together Humans have been living together since the Impergium By food Lean on each other Slow down! Bye bye Inner Mongolia Jinhua bid farewell to children and grandchildren Fujian lake kasumigaura Lin chunyin decided to stay in her hometown She stayed with her mother The countdown is on for the Ecuadorian project The day that Li Geng and colleagues return home is also approaching gradually The river in guangxi Yang Yuqing is immersed in the happiness of her family Three meals not The four seasons clothes Together they make a place to call home People gather for food People do not come loose Home lay there at the Fireworks human Flavor to endure

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