4K 风味人间 第一季 第1集 山海之间Once Upon a Bite Season one Episode 1 # English subtitles 一地一味

4K 风味人间 第一季 第1集 山海之间Once Upon a Bite Season one Episode 1 # English subtitles 一地一味

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Language: English

Type: Human

Number of phrases: 307

Number of words: 3852

Number of symbols: 18162

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00:03
Different geographical conditions have created a variety of human life style China has the most dramatic environment and climate From deserts to plains, from mountains to oceans People naturally get energy from food Try your best to comfort your family with delicious food Let's cross the mountains and seas through the four seasons Go on a flavor gathering trip The weather turns cool, Altay in the mountains in the summer pasture, Mauletibek tidy up their own sheep Carefully select the strongest animals and prepare them for the journey My four-year-old grandson, Wurn, was given the job He will be used to entertain our visitors today Altay large- tailed sheep raised in mountain areas Under the fat, the meat is very tender The Maulettibek family's summer ranch is located at the southern foot of the Altai Mountains There is always a delicate balance between the weeds and the sheep and the Kazakhs
02:19
When the lamb was born, the meat quality is tender and tender, fat rich, fragrant and sweet As long as water stew is a rare summer delicacy It was the last reunion of the summer, and there would be days of sleeping in the open and in the open for Maullettibek My grandson Wurn would also leave the pasture and go to live in a settlement down the hill You're going in the car, with Grandma Do you see that cloud moving? Do you know if it's going to rain or something tomorrow At night, the clouds cleared, and I set out on my journey in the early morning Humans began to nomad, taking inspiration from animals that migrated to aquatic grasses The distance between summer and autumn pastures is nearly 90 kilometers as the crow flies It took them seven whole days to cross the rugged mountain Every year the plants and trees are withered and prosperous Maoleti Buick along the direction of the season, tossing and turning Sheep are not only a source of energy but also a source of livelihood for their entire family
04:41
Three months later, the real test for Mauletibek came The late snowfall put him nearly 40 days later than expected into the winter pasture And of these more than one hundred and fifty were to have young lambs Winter pasture deep desert, snow is the only water source, forage is scarce The Mauletibek need to strictly control the grazing area of their sheep to keep them safe through the harsh winter That's the hope for next year In winter, herdsmen keep mostly adult sheep In Hulunbuir, the easternmost pastoral region of China, people cook perennial capricorns in a complicated way The pebbles are roasted inside and the milk pail is sealed and pressurized Simultaneous internal and external heating The mutton braised with skin is juicy and has a unique aroma of roasting The ultimate taste experience is in the chest of the sheep, where the blade passes, the oil with full tension explods against the blade It is dense and fragrant In the frigid desert, delicious horsemeat is the Kazakh's inexorably important winter reserve
06:36
Wurn and his mother had come from a settlement 80 kilometers away to melt the snow and get water to prepare the horse meat Kazak diet horse meat horse intestines hold a special place The traditional preservation methods of the herders inadvertently shaped it into a delicacy It was the cold and time that had changed him Horsemeat is high in protein and low in fat The Kurdak herders, roasted with fresh horse meat, only get to eat it once a year Then the real delicacy begins to brew Horse ribs are the most delicate and lean meat is carefully pierced into the horse intestines Made under the protection of casings as a substitute for important Kazakh feasts The temperature dropped sharply in the night Horse meat Horse intestines are maximized by freezing at temperatures below -20 degrees Celsius The second day Winter meat in the smoke wake up, evenly dehydrated The surface layer slowly transforms into caramel color, condensing flavor from the outside to the inside, quietly giving out fragrance
08:38
To make horse meat and horse intestines, herdsmen have to hang it for at least a month Under the closed protection of casings, horsemeat rib fat cooperatively decomposed and transformed to accumulate taxonomic substances The iconic Kazakh cuisine People living in other regions also have different ideas about storage and the development of flavors The Winter Solstice marks the arrival of the coldest season of the year Pigs traditionally killed at the end of the year are properly salted for long-term consumption You to marinate Wang is particularly concerned about pig hind legs, which are used to make ham Don't do it Salt is the key Not enough salt is easy to spoil, and too much salt will prevent raw legs from redeveloping into ham With the experience of ancestors and more than 20 years of practice in pickling, Wang Zhaohui has her own discretion In Huizhou, the lowest temperature in winter hovers around the freezing point and the humidity is diffused Easy for the salt to penetrate slowly and persistently into the inside of the leg meat The production of traditional Chinese hams depends on the right time and place
10:44
Its producing area is limited to the Yangtze River valley and the Yunnan-Guizhou Plateau Ham is a Chinese chef's secret weapon He is also the unsung hero of many traditional dishes The classic Huaiyang dish is boiled with dried shreds Extreme knife skills are not simply to show off skills, but to absorb taste quickly Hair like filaments dipped in a ham and hen broth For a moment out of the pot Both to keep dry silk should be flexible And maximize the essence of the ham After more than a month, Wang began to pay close attention to the weather, and the salted legs were in urgent need of desalination and drying The ham is getting better and better. I won't take it home now, anyway. I'll take it home in May Insolation is the only way for Wannan ham Nanping village surrounded by mountains, Qunfeng gathered water vapor, difficult to see the sun Repeated drying of the ham to prevent moisture from returning to the surface is a solution for local people Back in Spain, Mr. Donado was also dealing with the rainy weather Controlling the humidity in the cellar is important for the quality of hundreds of hams
12:49
How about geko ham Good. Good. Unlike Chinese farmhouse hams, Spanish hams are air-dried indoors After 10 days and 15 days, the "white mold" (Mucor mold) will grow back, which is very important The ham is covered with white mycelium, a sign that the inside is well cooked Western abundant water vapor, encountered the aracena mountain block and gather A relatively stable microclimate is formed The mountain town of Habugo produces tens of thousands of slices of Iberian ham each year It's centered on Habugo Ham processing plants throughout the use of wine cellars to hold the ham Mass production of ham, regular oil, adjust the hanging position Even the direction of the meat surface, the size of the window opening and closing Standardized operation procedures, human care, this is the evolution of ham signpost Guide them to the end of the perfect flavor Unlike the standardised hams produced in large factories, Donato's cellar does not produce much Each ham has a chance to develop a personality Microbes are the most diligent invisible workers here
14:53
Protein and fat are completely broken down under their efforts Release a large number of free amino acids and volatile flavor substances After the cooked ham, the taste of the expressive force can surge dozens of times It is of a very high quality, a true treat for the gods Ham has become, eat also have to pay attention to In the creative Spain Slice the ham and enjoy it, turning it into a ritual interactive performance Donato's friend, Florencio Sanchidrian One of Spain's most skilled chiropractors Ham is a proud calling card of the Spanish people Almost every Spaniard can toss off the relevant proverbs Where I see the sunset, and where food is served, give me wine and ham The salted hams of last year have been fully experienced the four seasons to be grandly on the dinner table on the New Year's Eve Compare that to the way the Spanish eat the ham
17:17
Chinese people pay more attention to the taste of ham after cooking, and Wang Zhaohui believes that ham needs to be simply cooked But in the hands of traditional professionals, different parts of the dishes, pay attention to teach according to their aptitude The top of the ham, with its fat and thin texture, is prized by traditional chefs Mix rock sugar and honey over the top Steamed for four hours, this is the ham's spectacular entrance into the leading role Complex production, sparse and rotten taste Salty and sweet, here miraculously meet Fresh means of multiple today, storage is no longer so important, but after years of condensed flavor Still circling the table Whether served warm or eaten straight away The fresh meat is refined into ham, and the technology of the East and the West is similar This is a coincidence from both ends of the Eurasian continent
19:18
Grain still dominates the diet in most parts of China The sense of happiness and security brought by staple food is deeply rooted in the hearts of the Chinese people Late May is approaching Grain in Ear The harvest is coming to Heluo Plain The flat terrain here is rich in heat and is the main wheat producing area Grandpa can do a roll but not a roll I have a look at Well good There is freshness, a pinch can pinch water, you see, it is not tender not old After that it's standard for you to do it yourself At this time the wheat filling is full and not yet yellow Microscopically, the inside of the grain is full of juice and sugar that has not yet been converted to starch Grandpa will make a delicious meal out of it The food, called the roll, was once an emergency rations for green and yellow farmers Now it's a seasonal dish to taste It takes the couple half a day to shred and cook Heat the wok, fry out of the wheat grain is not burnt not wet, full of elasticity
21:28
Green wheat is high in sugar and perishes easily in hot weather After drying in the shade, it should be quickly ground and crushed Fresh at once Rolling can stir fry, wheat warm tangy nostrils But Wang Guduo preferred cold sauce When the new garlic is mashed into mud, together with chili peanuts, sesame oil and vinegar, the sweetness of the green wheat is set off together The terrain rises steeply along the Yellow River to the west After Cold Dew in October On the Longzhong Plateau, Chen Shengfu's family harvests in the summer fields Potatoes are now the most widely grown crop on the planet People who live on the plateau exert the characteristics of potatoes as a dish and a meal to the extreme Deep and loose soil The sun is sufficient, the potato presents a bright jelly, which is the high content of amylopectin glutinous performance A local specialty that is best ground It's not just the Chinese who are doing the potato wonders Melt mashed potatoes in French milk, stir well and add plenty of cheese Aligot comes from the south of France, which is rich in animal husbandry
23:59
Laguiole cheese, a local specialty, is attached to mashed potatoes, and its toughness is maximally extended after heating Potato magic on the Loess Plateau without any additions Repeated hammering, amylopectin stretching, control the time and strength, to get the right crosslinking It produces a texture that ordinary mashed potatoes can't match Locally it's called potato churn Stir potato and leek with spicy oil Especially that spoonful of sour and moving slurry water Sour, hot and spicy, so familiar with its northwest people mouth A word can be reflected, Lintao people on the love of potato If you want a good meal, you must break the dough As the country with the most mountainous area The complex geographical environment breeds a diverse climate, which provides a huge space for Chinese people to explore delicious food Deep in the wettest mountains of the southwest lurks the taste of umami, which the Chinese are fond of talking about It's hard. It can't be hit Every year after the Start of Autumn in Wawu Mountain, Sichuan Province, Feng Yuxing and his wife take their rations and sleep rough in the mountains for two weeks
26:17
This is a difficult road The whole again I'll make it fit this time, and it'll be good when I come back Primitive dense forest, no road feasible, a special food ingredients inspired the couple to open the mountain to open a road After three hours of searching, the results were disappointing Hurry up and I'll wait for you You can only go further into the mountains where the humidity is high Rain falls on more than two thirds of the year The rare cloudy and humid climate gave birth to a special cold-warm plant, Phyllostachys colorifera Cold bamboo shoots are just the tender buds Abundant water and all things grow, shoot the most to grasp the opportunity The couple had to walk more than 10 li of mountain roads every day to catch up with the best years of cold bamboo shoots Brother, where have you been Here's Cold bamboo shoots only grow on high mountains The vigorous fresh bamboo shoots gradually disappear at an altitude below 1500 meters Quality changes rapidly In time, fresh bamboo shoots can still retain 90 percent water Cooking in the simplest possible way is the ultimate trust in fresh ingredients
28:50
They do not all grow in wet conditions Populus euphratica forests on the northwestern edge of the Taklimakan Desert Mr. And Mrs. Abdul are looking for a hardy mushroom In a month they will be gone Last year we were here, picked up such a mushroom, very, very big Mushrooms either germinate in the ground or hide in poplar leaves, and are extremely difficult to find The outside world has limited knowledge of this mushroom, so far there is no official name, local people simply call it Bachu mushroom In spring, the driest season, evaporation is up to 50 times as high as precipitation The mushroom depends on humus of desert plants such as Populus euphratica and tamarillo But the water requirement is extremely restrained, only a third of that of most fungi How come today is not as good as yesterday During the month-long mushroom picking season, the Abduds barely had time to prepare their children's meals Today's meal is particularly anticipated Growing environment Bachu mushroom with a little more moisture in the growing environment has a tight handle, overlapping grain and crisp and tender taste
30:57
Mushrooms that grow on arid surfaces have fungus caps Bachu mushrooms and mutton fried together, loose and wrinkled texture, it is easier to absorb the meat produced after heat meat flavor This makes it stand out in soups Fresh Bachu mushrooms have a very restrained aroma The dehydration and drying gives it, like shiitake mushrooms, an added charm and multiplies its umami substance The fresh bamboo shoots in the bamboo forest also urgently need dehydration, charcoal fire kang bamboo shoots, dried bamboo shoots are easier to carry down the mountain Only the cold bamboo shoots with complete appearance are qualified to be produced as long beard bamboo shoots Stewed chicken with bamboo shoots of asparagus is a grand local banquet dish This bamboo shoot is very tender and beautiful Only after leaving the mountains do the villagers have the kung fu to make asparagus bamboo shoots Bamboo shoots are cut, charcoal fire is dried, people use tedious process to retain the flavor of the season Thin bamboo shoots rejuvenate even in cold water Dip in the chicken broth, tender and fresh Old preserved pork is a perfect partner for Lao Feng, while his wife prefers grey water bamboo shoots
32:58
After the cold bamboo shoots are boiled, add the ash The potash it contains enhances flavor and acts as a stimulant to the taste buds Wawushan cold bamboo shoots are very comfortable, grey water boiled bamboo shoots more delicious The pursuit of umami in the East is not limited to the mountain treasures The summer just past was unusually hot, and a freshness in the water touched Song Caixing's heart The higher the temperature, the more the crab needs to eat, and the hotter it is, the higher the consumption Lakes in the lower reaches of the Yangtze River have long been considered the main source of China's top hairy crabs In order to simulate the natural habitat of hairy crabs, a variety of aquatic plants are planted at the mouth of Lao Song's pond This water plant cools down after it grows dense. Why do some people's crabs lose their shell once The water plants are gone, and the sun shines straight on the water, straight on the mud There was no food to eat, no place to hide Hairy crabs are benthic animals whose shelter and food are provided by aquatic plants As the autumn wind cooled, hairy crabs, which had been hiding at the bottom of the pond, climbed the guardrail in droves The instinct for reproductive migration drives them to long to return to their birthplace
34:42
Yangtze River Estuary The Yangtze River is the spawning ground of the Chinese mitten crab, which once produced more than half of China's young crab population Crab larvae that have completed the second transformation, large-eyed larva Return to fresh water by tide Although the natural crab seedlings have been reduced, there are still a few farmers prefer this wild species because of its tenacious vitality At the beginning of the last century, hardy wild crab larvae embarked on an amazing journey halfway around the world Every September, Simon and his son catch hairy crabs at Lake Isser The largest freshwater lake in the Netherlands Hairy crabs have thrived here as an invasive species We used to throw it overboard because it was worthless and cutting the nets would only get us into trouble Hairy crabs are not cheap these days In more than a decade, the price has increased nearly 20-fold, and crabbing has become the family's main occupation MAO foot crab I have never eaten (hairy crab) and think it is a waste of time to deal with the crab meat, it is very troublesome
36:46
It takes so much work to get that little bit of crab meat What seems very complicated to the Dutch can be easily handled by the Chinese The structure of the crab is well known in the chest, and it is classified into different parts Crab fillet with crab powder has its own special uses in Chinese cuisine Crab shell support crab powder, baked crisp crab The crispy crust locks in the moisture, and the sweetness of the crab meat itself swirls in the crispy crust The good taste of crab depends on the breeding of crab farmers The Chinese are unmatched in their skill at raising crabs Today, crab farmers know that hairy crabs get their special flavor from the cream yellow, which is crucial for later fattening Fresh snails clam meat, let hairy crab paste fat yellow full, fragrant taste In autumn, the crab farmer's year's hard work pays off Taihu Hairy Crab is on the market Hairy crabs It is the fans who wait for each season of the year, which also makes the cooks in Jiangnan move their brains The ultimate result is to take only the crab brown bald butter
38:50
Today, crab shells are also useful for the bare butter in the hands of the gourmet Low temperature boil, the fruit of Cornus officinalis seeds ginger to remove fishy fresh Soak crab oil into cream yellow, add only salt and a little fish sauce to help Slightly hard female yellow, the male paste of cotton run, double sword is in combination well, direct point to the popular feeling Add ginger balsamic vinegar and stir patiently Let each grain of rice are cream yellow package, while hot, a moment full of exotic fragrance Only a pot of strong tea, in order to dissolve this cavity fat sweet at invisible Get out of the inner lake The last hunting ground of the sea people The long winding coastline is rich in seafood Every autumn and winter, when the Kuroshio passes through the waters east of Taiwan, a large fish arrives Catching it in traditional fishing is a badge of pride The dream is to stand on the dart platform when a dart player Burning my own little universe as if the whole sea level were mine
40:39
Lu Min-yi, the youngest dartfish player in Chenggong Port, Taitung It was a good day to go out to sea with my father in a force six or seven storm The wind picks up the wild waves, the currents meet, and the fish are swept to the surface, where the swordfish, chasing for food, emerge The dart player instructs the captain to adjust his direction and speed, and the sailfish is the champion sprinter of the ocean It is not easy to catch up with him in the wind and waves This year, Lu Minyi suffered the harshest winter of his career as a darts player The weather causes the Kuroshio to move more than 200 kilometers. The swordfish, which flourishes in previous years, is hard to find this year Dart Fish does minimal damage to the sea and requires a lot of skill from the dart player Dart boats have been left out in the cold by commercial fishing onslaught Only one stand-up sailfish, caught in a gill net, appeared at the fish market The upright - winged swordfish is the fattest in winter. It is rich in oil and suitable for raw food Locals are more keen on a home-cooked fry
42:50
Flag fish skin is rich in collagen and stir-fried with soy sauce and rice wine Before serving the pot, add nine ramekin to taste Three cups of flag fish skin with strong home-style was served on the table For more than 130 days the fish were in bad condition The uncertainty of fishing in the ocean makes fishermen pray for luck It was a wild northeast wind, and the father and son went to sea as usual A sailfish appeared against the waves The chase makes the light dartfish boat more bumpy Reverse dart, Lu Minyi missed The sailfish has a very limited time to rise to the surface, and once it sinks, it will be nowhere to be found After nearly an hour of chase After days of harvest at sea, the father and son finally got something

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