4K 风味人间 第一季 第6集 Once Upon a Bite Season # English subtitles 香料歧路 one Episode 6 一地一味

4K 风味人间 第一季 第6集 Once Upon a Bite Season # English subtitles 香料歧路 one Episode 6 一地一味

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Language: English

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Number of phrases: 543

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00:04
Originally a self-defense weapon of plants But inadvertently Make colorful wedding dresses for food The human pursuit of spices Blaze a trail on the earth Scent Colorful Aroma circulation Blend of breath Every time we meet All started an affair between people and food Just autumn The refreshing sweet scent with the scent of orange wafts from the river valley Sichuan peppercorn There are oil sacs protruding from the peel Aromatic essential oils fill it Compound terpenes Is the source of the fresh fragrance Eastern Edge of the Qinghai-Tibet Plateau From south to north, Chinese pepper gradually matures twenty one 00:01:44,033 --> 00:01:45,100 Half a month later twenty two 00:01:45,300 --> 00:01:49,333 The peppercorns in the Minjiang Gorge area have also entered the picking period twenty three 00:01:54,233 --> 00:01:58,267 Sichuan Aba twenty four 00:02:01,800 --> 00:02:03,533 An Sanwa's harvest season Interrupted by a sudden thunderstorm Wait a minute to get soaked Once the ripe prickly ash fruit gets wet by rain It will turn black and mould when picked This is the thing that pepper farmers worry about the most High mountain at 2,300 meters above sea level 500 pepper trees Almost the entire livelihood of An Sanwa's family
02:57
Fortunately, the weather cleared the next day An Sanwa and the workers acted immediately Fingers shuttle in the spikes Picking pepper must be quick Without destroying the delicate oil sacs That night Father Andengjie can't rest all night Pepper must be dried quickly Suddenly encountered rain Can the peppers explode smoothly in more than ten hours Andengjie was not sure Is it dry? After drying Remove seeds and stalks Less than 20% of the weight of dried pepper This is the first harvest this year Eat pepper The smell of dried pepper is richer Originally fresh citrus fragrance Adds a heavy woody aroma It's a perfect match with meat Zanthoxylum bungeanum has more than 2,000 years of cultivation history in China Before the invention of cold storage technology People use salt and pepper powder to marinate meat Volatile oil and alkaloids in Zanthoxylum bungeanum In addition to adding a charming flavor Can also delay the growth of microorganisms Keep meat fresh The sifted prickly ash fruit stalks are also useful
05:48
Smoked Release odor molecules Add another layer of aroma to cured meat This is the meat reserve for the whole family for the whole year Winter is coming It's time to enjoy the deliciousness Air-dried yak meat cooked with pepper Was reawakened on the stove The rich oil wraps the prickly scent of pepper Implicit and heavy This is a common local practice There is also a taste that young people prefer Fresh yak meat cooked Fragrant and juicy After cutting into strips, boil oil Dehydrate the surface Freshly mulled pepper noodles Brings a wonderful feeling of tingling and numbness to the mouth Add chili noodles and sesame seeds 1 tablespoon hot oil Smell warm and unrestrained Humans use spices not only to preserve food It¡¯s because of the special feelings it brings Hengduan Mountains Lin Mi Gushen People living here There are more ingenious choices Oh there There are two packs Yang Enxing found a few honeycombs Hu Feng Fierce nature
08:12
Even attack people and livestock Yunnanese at the top of the food chain But found it delicious My daughter has not returned home for months after studying abroad Short reunion Yang Enxing wants to cook an authentic mountain meal for his children Before and after pupation of wasp, protein synthesis is active The sweetest Coriander Minced wild leek Vanilla most commonly used by locals Mix the chopped raw meat and make a dipping sauce It is called Zapi in Dai language Nowadays Today, Yang enxing is going to make a top-level Zapi Replace raw meat with bee pupae Home-made dips suddenly become rare At this time the real protagonist is about to debut Shabu Shabu Spicy One of the hottest varieties in China The burning sensation it brings to the mouth Is hundreds of times more than our daily consumption of chili Shabu Shabu cannot be eaten directly Just a shallow rinse The whole bowl is very spicy instantly Capsaicin was originally a weapon of defense against animals Humans fall in love with the stimulating taste it brings
10:26
Except spicy Shabu Shabu spicy and strange fragrance This makes the dinner of Yang Enxing's family full of flavor Bee pupae are rich in protein With oily aroma similar to eggs and nuts The addition of shabu shabu spicy It also sets off the faint sweetness of bee pupae and melons A quarter of people in the world consume chili every day The history of the introduction of pepper to China is only 400 years In the long years before this What does the Chinese use to get the spicy taste Central Mountains of Taiwan There is a kind of arbor covered with spikes in the dense forest It is what Hesoru and his wife Aping are looking for This kind of tree is called Aralia elata Professionals call it Zanthoxylum chinensis The alkaloids in the leaves of Aralia elata are the source of hemp flavor It tastes the same as the thorns on the leaves Can bring a slight tingling sensation to the mouth Chopped Aralia Leaf Aromatic and spicy Fried eggs minimalist cooking But it has a strong scent of wild mountains Fried in egg batter This is a local daily snack At high temperatures, the aromatic molecules in the leaves are fully released
12:38
Crispy taste Spicy with a special fruity aroma Aralia can also participate in more complex cooking Alpine Mangrove Beans and Pheasant Boiled Together Add ginger and red thorns to remove fishy and freshness The combination of these two spices has a long history in the East Red thorn shoots have another more well-known name Cornus It is an important seasoning in ancient China The Bunun tribe of the Gaoshan tribe Still retains the traditional living habits He will go out hunting every once in a while They (prey) will come out at night If we use our headlights to shine Its eyes are bright, we can all see The best prey to share with everyone Cornus is still indispensable Knead pork with cornel leaves repeatedly Aromatic oil penetrates into the fleshy fiber There is no salt in the dishes Can't feel its smell Aralia is just as indispensable as this salt Cornel pepper and ginger It was once called "Sanxiang" It¡¯s China¡¯s long journey of spice exploration
15:07
An important source of spicy flavor With the introduction of pepper Edible cornel gradually far away from the sight of most Chinese But in the mountains Ancient food customs are the same as other traditions Still continuation of silence Chinese people's choice of spices Is inseparable from their perception of food On the Yunnan-Guizhou Plateau You can also see earlier vanilla samples from the ancient times Pan Yueling, 19, just admitted to university The school is more than 100 kilometers away from home Lidong is approaching He deliberately asked for leave and hurried back to the stockade Welcome the Duan Festival with your family Duanjie is the aquarium celebrating a good harvest The traditional festival of saying goodbye to the old and welcoming the new Equivalent to the Chinese New Year of the Han nationality Because we Shui people only celebrate the Duan Festival if it is not New Year (Spring Festival) When we celebrate the festival Those parents who work outside And those young people will go home too Cook more Fresh grass fish Is the protagonist on the dinner table Aquatic cooking Chives and fish are the best match The sulfur-containing substances in leeks release a spicy fragrance
17:18
Is a natural seasoning Cantonese vegetables have loose texture Easily absorb the taste of fish and leeks Between Karst Mountains The villages of the aquarium are dotted around Pan Yueling¡¯s parents spend most of their time working outside Only over the festival The whole family can be reunited Although now a variety of rich seasonings have been added But leeks are the real essence of taste Fish wrapped in chives To cook in the evening In order to catch up with the important ceremony of the next day Put the whole jar of rice wine Make the flavor more intense Yo the fish is cooked After a night of simmering The fiber of leek leaves is almost invisible Special scent Is dipped and boiled into fish and Cantonese dishes This complex dish Is an offering to ancestors It is also a delicacy shared by the whole village fish Important totem of aquarium Wrap the vigorous leek Year after year Unceasingly Year after year prayers Entrusted all in the ancient taste Timeless
20:45
Use the attractive aroma of plants Determining the individuality of regional flavors for food It is the conscious exploration of different ethnic groups over the long years Will come out to eat later see it Let it finish first Wake up every day 2-year-old Ola will take care of her little friend Ola's mother Rata is also busy She has grown dozens of fruits, vegetables and herbs in the vegetable garden The kitchen next to the vegetable garden is also a cooking room Monday to Friday Rata will teach tourists Thai cuisine here Most of the students are from the west They expect through Rata Experience the use of Thai spices The East is the birthplace of most spices The fascination shown by the students Seems to be in the same line as our ancestors Westerners' desire and madness for spices in history Promoting the opening of new maritime routes Wealth Gathering and Scattering The rise and fall of the empire The stories that stir the change of the world It's all related to spices Thailand in Indochina Is a mysterious and rich fragrance country
23:02
Do you want to buy chili lemon Assortment of herbs and spices Can be seen everywhere in big and small bazaars People cannot live without these aromatic plants On weekends, Lata will leave all the time to his family This is also when he fully demonstrates his cooking skills 15 years ago Rata met Keim, an Australian After they got married, they moved to live on Koh Samui Have three daughters Complex preparation process Requires the participation of the whole family Home cooking always starts with coconut Use coconut meat to extract coconut milk Let stand for 10 minutes The coconut milk in the lower layer is used for other purposes High temperature extraction of upper fat What you get is the daily cooking oil of Thais Condiments made from a variety of spices Called curry Thai curry is hot and sour and sweet The most prominent feature Is a subtle use of fresh herbs Grinding fragrance molecules collide and blend The labyrinth of taste and smell Substitute red dried chilies for fresh green chilies Whichever is unrestrained and warm
25:10
The taste level is richer and three-dimensional Saute green curry with coconut oil Add chicken nuggets Coconut milk adds sweet and fruity aroma to dishes It neutralizes the excitement of chili Finally add basil and lemon leaves to enhance the fragrance Every taste is vivid in the mouth No one will dominate the taste buds Lemongrass is often used both in Thai cuisine Fresh and mild lemon aroma Effortlessly Can make the lime sour Join hands with the fierceness of red curry Thai Sour and Spicy Shrimp Soup Tom yum goong Hot and sour is just a dominant appearance Rich taste bud stimulation Is the secret that made this dish popular all over the world Ola grew up in such a diet environment The spice garden will attract her Constantly exploring the world of taste and smell Embrace a richer life North of China Fast-paced city life Let a convenient food conquer the city Gain countless fans Fleshy and mellow Crispy dough
27:15
Donkey meat on fire Simple collocation Solid and delicious Many people regard him as the first choice for a simple meal Affectionately call him "Donkey Fire" More than 100 kilometers south of Beijing Baiyangdian with lotus fragrance Hidden delicious secrets of donkey fire There used to be a lively donkey horse market hundreds of years ago Geographical change Gave birth to a special food 50-year-old Fan Heliang with his family Still abide by the ancestral craftsmanship Brine and compound spices stew Tasty food This is called halogen in Chinese food Brine cooked Remove odors from ingredients Set off the unique flavor of donkey meat Mellow and plump Spice matching is the key to halogen Plant seeds with different flavors Rhizomes and even bark Over the mountains and ridges in different ages One of them It is the most popular aroma source in brine Its hometown is 2,000 kilometers away in Guangxi Autumnal equinox The star anise ushered in harvest The annual output of star anise in the world is about 40,000 tons More than 70%
29:57
Produced in the warm valley of Guangxi, China Nine-October It's the busiest time The newly picked star anise must be processed as soon as possible Need the whole family to work together Boiled star anise Time control is essential Too short and black after drying Too long will lose aromatic components The weather becomes dry Tropic of Cancer, the sun is still blazing The surface temperature is close to 40 degrees Celsius The star anise oil in the husk begins to condense This substance is not only uniquely aromatic And strong sweetness Sweetness is 13 times as sweet as table sugar Anise has a wide range of uses Can be used directly for cooking It can also be used as the main ingredient to shape the compound fragrance The sweet aroma of star anise rises in the North China lo-mei Just 8 hours simmering A variety of aromas and oils resonate Release the rich and heroic bittern fragrance Burning is the best match for donkey meat This kind of crisp scones As well as round and long shapes In Hebei is divided into Baoding and Hejian factions
32:24
No matter which faction All skins are crispy Soft inside The fire contains donkey meat recreated by many spices Lovers give it all kinds of beautiful words Even dared to call it with the flesh of some kind of oriental beast People's physique needs to be strengthened Donkey fire with sausage China has a vast territory Although the types of spices are roughly the same But if you taste more or less, it will be different South China Sea The terroir of Chaoshan Nourish a unique lo flavour Different from northern brine "Southern Brine" represented by Chaoshan Sauce red Also called red bittern After the beginning of spring Wuzhi Village in the north of Raoping ushered in the tea picking season The Tulou on Chashan is busy Spring Festival is here 93-year-old grandmother Jiang Waiting for the younger generations to flush the enclosed courtyard to welcome the new year Qiu Zhengqi asked his grandson to take him to the traditional Chinese medicine store in the town Doctor, grab some brine Like seeking medical advice Chaoshan people will weigh accurately Strictly control the ratio of various spices
34:56
Boiled brine during the Spring Festival is called brine in Chaoshan This is a major event for every household Fennel Fennel what about this Cinnamon I thought it was the bark Put all the spices together and grind them into powder This is the first step to halogen 73-year-old Qiu Zhengqi is Granny Jiang¡¯s eldest son From a young age He will take care of all the cooking at home You also need to taste the most important spice when cooking Galangal guides the direction of southern brine This kind of ginger has a strong spicy fragrance Spicy and sweet It's Nanlu The iconic flavor of lomei that is different from other places Soy sauce and fish sauce work together Give food a charming caramel color Braised goose is a must for sacrificial offerings in Chaoshan area It's also the undisputed first year dish More delicate braised goose production should start from the hanging soup Pork bones and scallops boiled Stir-fried spices awaken fragrance molecules Let's cook together Complex fragrance Different temperaments Stir each other
37:13
Mutual balance Finally sprinkle galangal The final word No matter the northern bittern, the southern bittern or the oil bittern in the west Chinese people have their own experience in the use of compound spices Every small change May brew a completely different flavor Jianghu Yeyu North leg south fist The tricks of brine and spices are varied But they will always be at the end of the year Aggregate ethnic group Warm family Wanjiang in the ninth month of the lunar calendar Jiang Xie Zhengfei Serve with ginger when eating river fresh The special fragrance can dispel fishy and appetite Among them is the unique balance philosophy of the Chinese Especially the combination of ginger vinegar More fixed as the best match for steamed river crab ginger A wide variety of core spices in Chinese cooking Versatile The bank of the Wanjiang River is also an important source of ginger Tianmen Zhen Jiang farmers ushered in the most important moment of the year Early in the morning 70-year-old Zhu Zerun brought the prepared ginger seeds Came to Wufeng Village
40:13
Jiang Nong has gathered in a farmyard Sheng Yiwu's famous ginger handle style Family heirloom technology makes him popular at the moment I want to hurry Hahaha so noisy Similar quarrel It is performed in Shengjia almost every year before and after Lidong The reason has to start six months ago When the weather just got warm Zhu Zerun's house began to ridge Just a shovel and two feet Zhu Zerun and his wife can be in one acre of field Precisely make out 200 ginger ridges Let go of the sprouted ginger seeds Carefully spread a thin layer of soft soil Ginger seeds grow in carefully trimmed ginger ridges Plumbing from Chunjiang It's getting colder in autumn Quietly grown to half a person's height What is edible is the roots with full flavor under the soil Ginger grows widely in China Many varieties The one produced here is called white ginger This ginger has grown a lot at the end (finally) Last (last) length Good autumn rain, Jiang will be good autumn rain Tongling White Ginger Water content exceeds 90% Crispy taste
43:01
Almost no fiber Special texture It also created a unique way of eating ginger here First pickled and dehydrated with salt Drying in the sun Soak in soy sauce and broad bean paste Salty and Slightly Spicy Full of sauce Another way is to add sugar and white vinegar for pickling Fruity sweet and sour ginger It is a must-have appetizer for Tongling people Most farmers in Tianmen Town live by growing ginger They think the reason why white ginger is so good In addition to the unique soil and water here And ginger¡¯s cellar and breeding are inseparable The quarrel in the farmyard finally subsided Everyone prepares to go to the cabinet in turn according to the ginger-style arrangement I go up Greenhouse used for cellaring and germination Call court Jiang Ge covers an area of ??less than 10 square meters 6 meters high Ginger species are stacked sequentially from bottom to top In Zhu Zerun's opinion It is important to settle every ginger seed This is all his hope for the coming year Dry and ventilated Sunny warm Only the ginger species can survive the cold winter comfortably
45:21
4 consecutive days 50,000 kilograms of ginger seeds from more than 300 households All set up properly Jiang Longs go away In the remaining 150 days Sheng Yiwu should be like a baby Take care of ginger seeds Adjust the room temperature according to different stages To ensure the continuation of this unique flavor ginger The oldest spice Spicy and fragrant For thousands of years, it has been warming the mouths and stomachs of Chinese people It is an adjustment of some people's diet It¡¯s all other people¡¯s lives Minjiang River Valley An Sanwa's family planted new pepper seedlings They will bear fruit in three years Yunnan Dehong Yang Enxing carefully put the opened honeycomb together One month later It will be repaired intact by worker bees Ha ha ha ha SuMei Island Ola's father prepares to introduce a new variety of vanilla Guangxi Gulong Mo Yi began to dwarf the octagonal tree Spice is a kind of existence It gives food a distinctive label And stick to one's own character
47:30
People keep chasing the smell of spices Stranger Different routes to the same goal

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