4K 风味人间 第一季 第4集 Once Upon a Bite Season # English subtitles 肴变万千 one Episode 4 一地一味

4K 风味人间 第一季 第4集 Once Upon a Bite Season # English subtitles 肴变万千 one Episode 4 一地一味

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Language: English

Type: Robot

Number of phrases: 552

Number of words: 3292

Number of symbols: 15846

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00:06
Where does cooking start And where is the end Different nations have their own answers When food is called dishes and yaos Between the two characters and their combinations Experienced countless hearts and hands in one shape It presents a variety of flavors Knife work unfinished Five reconcile It's not just the Chinese way of handling food It also implies their culinary aesthetic And philosophy of life day open Small single Make me 100 eggs How about making 100 century eggs Can we eat it before Chinese New Year Eat to get Now it takes 30 days because of the cold weather Yellow mud prepared by eating alkali with salt lime The parcel duck eggs Shan Dinggen, 60 Chongming island is one of the few A handmade century egg maker This is a common way to pickle poultry eggs in China They have many similar names Loose eggs My century eggs are soft and waxy metamorphosis Is the object of this salting The interior of the egg
02:14
Is going through a Nothing less than the Big Bang Protein decomposition and recombination The solidification Browning The crystallization At 30 days' The physical and chemical properties of eggs Great changes have taken place Strange color It's smooth and gooey A slightly pungent smell It's a unique Chinese food experience A fondness for foods with particular smells In China it's much more than that Midsummer amaranth has channeled higher than people A month ago Its fresh and tender leaves or ningbo people hidden beautiful As temperatures rise, The leaves don't taste as good as they used to But Fang ou 'er and his wife kept some of them Wait until the stalks are strong Use it to create a unique flavor of food Cut it into inch sections Cleansing soak A small amount of salt NingShao region Traditional people will have a few such tile 甏 Seal the jar tightly and place it in a cool place The dog days of the mother-in-law is not worried about the deterioration of the terrier What she wants is the special flavor that corruption brings Half a month
04:38
A smell from under the cupboard It indicates the arrival of the opening moment The indescribable smell rose to the nostrils Some people avoid it Some people like it The brine of mouldy amaranth stems is the life of old Shaoxing people Fresh and white tofu Just for one night Little fresh will turn into a big taste Just set up a frying-pan Of course, some people are interested "Sweet" and "smelly" are clearly two antagonistic antonyms Once you reach the delicate tipping point of oddity and oddity The hard dimensional wall was instantly punctured It's mind-blowing stop The Chinese don't have a monopoly on stink Far northern Europe You can also find a notorious bosom friend Sif has lived in southern Sweden for more than a decade He plans to get together with his friends this weekend Try a food from your northern homeland According to local custom She had to warn her neighbors Ha ha ha ha The famous can of herring was served Friends and relatives still high in the spirits Some of them change color
06:59
Some are apprehensive thank you And yet this is The taste of home that Sif's been missing After the frozen Currents in the Baltic Sea Carrying large numbers of fertile spawning herring Captured by the Gulf of Bothnia Every year between April and June A seaside town in northern Sweden The herring factory began to work Abundant herring stocks Is an important food and economic source for the Swedish people From the Middle Ages For easy storage and transportation They pickled it in salt and wooden barrels 200 years ago The invention of canned storage Allowing people to eat fermented herring year-round 24 hours of concentrated brine forcing blood to ooze out A bucket of herring blood is the indispensable recipe Even modern, highly industrialized factories This is the beginning of the flavor It's still preserved Andrea has been eating herring cans since she was 2 As a native of the North Just from the bubbling sound of fermentation He'll be able to tell what's going on with the marinade Since the turn of the spring and summer
09:34
The temperature stayed at 15 degrees Celsius Anaerobic bacteria are silent revelers here Eight weeks Wait for flavor to arrive It's the same smell The Swedes prefer strong and fiery The French, on the other hand, prefer subtlety and seclusion A small, unremarkable village in the mountains Famous for a special kind of cheese Ms. Galehler runs the ancestral factory Families have produced for generations Living on cheese covered with mold A limestone cave deep underground This is where all of Galahele's work is hidden The formation of cheese flavor Bacteria and microbes are needed to help Cultivated species Each family has a different recipe This is the rye Bread studio They are responsible for breeding penicillium under strict temperature control At the bottom of the cave is the maturation chamber Galhelle made his rounds several times a day The inside of the cheese embryo changes every day Cyan mildew spots appear Ripe flavors are brewing Not all sheep Both provide milk for hawkford cheese Only the unique lakak sheep with milk flavor
11:57
To take on this task Goat milk is separated from whey in the factory Cut into thousands of little squares Sprinkle penicillium powder before mold This is a continuation of 19th century practice After stripping, apply kosher salt repeatedly Pierce it with a steel needle Facilitate the growth of mold All the flavor secrets of A Frankfurt It's hidden in a wind tunnel in the corner of the cellar Crustal movement 200 million years ago High mountains were crushed into cliffs There are natural gaps between the limestone blocks Blue cheese isn't just an accidental ancestor discovery It's also a miracle of nature Well ventilated Temperature constant And an unusually wet natural cave It's the stage where cheese turns into cheese It's also a paradise for penicillium With China ningshao three stink The ecstasy of plant sex corrodes bone is different Blue cheese has a strong flavor when ripe Smell of animal hormones Why are there so many nations on earth Have a penchant for stinking Odorant molecules of food From the mouth to the back of the nasal cavity
14:47
How the brain feels about this It's totally different from what you smell with your nose The rear nose Combine the taste buds experience Something wonderful happened Does that explain why it smells Is eating the sweet Early humans were exposed to rotten food The reasons can be complex and accidental Then he made it and took control of it It's more about flavor We used to have an old saying Amaranth head over rice to eat three luo It means you suck at food Fewer and fewer young people are able to accept Meixian vegetable stalks But it is still a regular fixture on the dinner table in Ningbo The epidermis is hard The core has softened , live a head With a poisoning A complex taste of salt, smell and aroma To the people who love him It's still a great thing From the southernmost islands of Vietnam Fan Cong followed the fishing boat out to sea Heading for the Gulf of Thailand The fishing is done at the same time The sorting has already begun Pick out the bigger fish These are not what Fan Cong needs There were plenty of black anchovies no more than 10 cm long
17:40
That was the goal of this 10-hour voyage Marinate directly with sea salt Make sure the fish doesn't spoil In fan Cong's tin warehouse It houses more than 80 giant wooden barrels It takes 14.5 tons of black anchovies to fill one Layers of fish and salt are all ingredients Press it down with bamboo and wood After each barrel is sealed It takes at least a year to ferment A condiment purified from the fermented juice of fish and shrimp Called fish sauce Prevalent in tropical and subtropical regions Vietnamese cooking is simple Light diet Fish sauce adds the finishing touch The same can be found in the mountains of southwestern China The people there are on the change of dip Put in a lot of effort The Dai people love dipping in water Maybe it's because the mountains were high and the waters were swift Circulation of inconvenience The cooking is relatively monotonous Not easy to master seasoning So he entrusted the taste part to the dipping water Use the aroma and pungency of vegetable and fruit plants extensively And fermented sauces
20:02
Yunnan dips in water Blooming a kaleidoscope of gorgeous flavor colors Different from the complex combination of Yunnan dipping materials Fish sauce is simpler A liquid fermented from only fish and salt Food for East and Southeast Asia With a magical flavor stamp The juice from the first round of extraction is the most precious Umami is deep and rich Complex and rich hierarchy Good fish sauce even comes with oak smoked meat Or the smell of dried mushrooms The longer Chen fang The darker the color from head to fish sauce Smell is more light Green mango is the judge of color And palm sugar to make the sauce Dissolve the acidity Salty sweet spicy Pure and fresh and refreshing In southeast Asian cooking Fish sauce is as good as soy sauce Whether it's making pork stew with coconut Sauteed cobia again Or grill black tiger prawns Fish sauce is indispensable if Changeful rich dip material is the symbol of Oriental flavor So oral touch is mouth feel
22:30
Is another important standard in the aesthetic system of Chinese food Xia Xian went to open the water good Jinyun in southern Zhejiang province A kind of food There are traces of the birth and evolution of dishes It is the same as the local well-preserved thousand-year-old dwellings From the rolling red dust of Chinese food history All the way through Hammer with a stick The texture of the meat is changed Meat tendon rupture The fiber relaxation Starch grains embedded in the texture It is a necessary preparation for making meat soup Knock the meat soup ingredients at will by people Starch gelatinizes when exposed to heat Tenderize the meat Sauce thickened Starch extracted from grain It's called cornstarch in Chinese cooking This is the ancestor of the Chinese Inspiration from a long life Things that are granular and fibrous Meet raw powder Become tame at once The swallowing of food is also more wonderful and enjoyable This has given rise to unique cooking techniques in Chinese cuisine thicken
25:18
Thicken with seasoning Bright color insulation function in one Coat fillet of chicken and fish with thickener Incense worse halide The sauce is clear and thickened properly Shandong cuisine is bad and white Test the chef's skill in thickening It's like the ingredients are dressed in a veil of gauze Quietly elegant and hazy A silky smooth From the look to the taste Are the Chinese preference for introverted implicit Knock meat soup knock meat knock fine delicious point Bond-slip soft Flavor long The texture is still An indispensable part of jinyun People's Daily diet soup The oldest form of Chinese cuisine After several changes Do not change color It is still preserved today in the sprawling house tile cloister Between ordinary alleys It's a softness It is also a kind of stubbornness and persistence Southwest border of China Achang people are preparing a big meal Their rice noodle
28:09
You don't need to use your hands Such dining is an exception in China But around the world Use your hands and chopsticks to cut and fork As one of the three eating patterns Marry the achang girl The groom has to go through many trials Two 3-meter-long hsinchu trees are decorated in a grand way The groom is challenged to grab food with a pair of giant chopsticks Big difficult to clip Smooth customs clearance There's also the bride's family and friends It takes strategy Try pinching and cutting more finely It's obviously easier Extension of chopsticks fingers The two sticks cross to form a fulcrum It's a clever use of the principles of mechanics In order to be more suitable for picking chopsticks The use of knives in Chinese cooking came into being Gradually developed into a complex technical system It has a basic function It's easy to taste The second is maturity The third is for aesthetics In fact, all cuisines emphasize knife skills Because he is a very distinctive Chinese Cooking skills Press needle to remove inner and outer rib skin
30:17
Two fingers width between square inches Carry knife in air 22 times Cut the cross knife on the curved arc Test the cook's composure The heat of the knife is complementary to each other Duck gizzard flesh bottom fiber toughness It ripens instantly in boiling oil close to 200 degrees Thicken and juice in one go The distance should not exceed 15 seconds Fine knife work Burst forth in blazing fireworks One more dish The use of knife skills A different approach A big fish head Soak in water at 70-85 degrees Unarmed boneless You need to know the structure of the fish head No sword in A knife in your heart Fishbone clears Is in complete Soup juice It's attached to the soft, waxy fish Knife skills are not only capable of creating culinary miracles Sometimes it's even the dish itself This is too small This is a little bit bigger to see if it meets your requirements I think it's about the right size
33:00
Almost, almost Zhang Jianzhong is good at ink painting But the work he was most proud of You don't use paper You don't use paint Gongbi painting of food traced on the tip of a knife There is a certain perishable beauty Before I bring the bolts What comes first is a feast for the eyes Chen chunsong has been collecting traditional recipes He knows there is no end to such work But gradually The retired old cook A new understanding of cuisine In his opinion The Chinese character for "dishes" The former refers to incomplete changes in ingredients The latter can be used beyond recognition Or a new look There is a dish Diversity of ingredients Technology of heavy and complicated It best represents Chen Chunsong's understanding of "yao" The baby milk duck has tender meat Hypodermic fat After it's deboned, it's an ingredient Is the container Gansu powder waxy Play hard brittle sticky Eight different germplasm Food with different flavors Stir-fry with sticky rice until medium rare
35:47
Fill the cavity of the deboned duck This is just the beginning of cooking Galbraith chicken Legendary French ingredients Chef Fleisson Use it to create an equally legendary dish Simple pickle bound Put it in a pig's bladder This was the traditional practice 100 years ago Adjust the temperature of the soup with ice cubes Chicken Bracey wrapped in pig's bladder Suspension of Create a constant temperature and slow cooking environment Chinese chefs make good use of high temperatures Fried to finalize the design The deboned duck wraps the ingredients tightly around the inside Continue to simmer with the spices All the ingredients should fit inside out Flavors exchange and permeate Four hours later The air inside the pig heats up Inflate into an air sac Take a bath in a hot soup It's pressurizing the inside of the balloon This one originated in Lyon Mom's food from the country Kitchen It has been interpreted throughout the history of French cuisine When it comes to the table The result of the cooking was finally revealed Remove the most complete breast and belly Consistent internal and external maturity
38:40
The chicken is delicate and tender Full of fat oil aroma The foie gras sauce is thick and dense Black truffles smell all over the place Bladder chicken A good dish to share Bon appetit Each ingredient has its own personality But the combination is perfect While cooking eight treasures gourd duck Is an inside and outside repair Magical culinary magic of subversion This is exactly what Chen Chunsong understands About the whole meaning of the changes Gourd duck with eight treasures When the appearance It is already a reinvention of all tastes A ferry Connecting Hong Kong Island to Ap Lei Chau The middle shelter is a refuge for fishing boats The freshest fish can be found here How much does pompano cost Pompano pompano ten dollars for you 300 pieces 300 good Mr CAI spends much of his time commuting to markets and restaurants A Chinese kitchen downtown At the helm, CAI Hao is not a professional chef These ten years have come The most common label I get is that I'm an anomaly
40:42
This kitchen is strict with precision Quantized figure For Chinese cuisine and Western cuisine Find a common language At one end are ingredients At one end are diners CAI Hao puts the understanding and creation of food in the middle Diners are therefore more willing to let him decide the menu Each menu has about 10 dishes Among the ten dishes We have 30% of the classics And then 30% are creative 40% are seasonal materials 30, 30 and 40 you'll always have them Ingredients at their best at this time of year Hong Kong Chinese and Foreign Miscellany Chinese and western in rubbing The highest concentration of food in the world Can you make it here It's a fight to the death for every chef CAI Hao was 50 years old Decided to go for it There's so much competition here There's no easy way to challenge this place You make good people eat you can save yourself Because understand the law of fish market CAI Hao can always find fresh ingredients
43:02
An impromptu cooking experiment was a success But it has become a classic sought after by diners Further adjustments and considerations are needed Chaoshan Lingnan food town The traditional culture is deeply rooted It is also the hometown of CAI Hao The diet here gave him a genetic advantage in taste Years of overseas experience That's one more thing for him Perspective on food and cooking It can be combined in cooking It is through several parts of the ingredients Or sauces or soups Put them together and they can be infinitely different A lot of flavor comes out In mom's kitchen The chef can only help Family craft The influence of taste on one's blood runs deep No matter where you go All become a kind of consciousness shadow If taste preference CAI Hao based on the Taste of China So the understanding and application of modern scientific principles From his background as an engineer And let him go through the other door Enter the world of Chinese cuisine Use pressure to increase the efficiency of heating ingredients Take advantage of the temperature contrast Control the degree of cooking and texture
45:46
Accurately measure the weight of each ingredient Calculate the matching cooking time Take advantage of differences in the specific gravity and freezing point of water and oil Complete separation The fiber of the food Temperature change Protein release And then the final amino acid combination These four elements It can be digitized by your understanding Get the flavor you want The cook It is the ferryman between dishes and dishes They bring the silent food to life cooking Heart hand is same Insight into the chef's technique and mind dishes Across the world See the footprints and shadows of our ancestors Hear the echoes of the distant past

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