4K 风味人间 第一季 第3集 Once Upon a Bite Season # English subtitles 滚滚红尘 one Episode3 一地一味

4K 风味人间 第一季 第3集 Once Upon a Bite Season # English subtitles 滚滚红尘 one Episode3 一地一味

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Language: English

Type: Robot

Number of phrases: 577

Number of words: 3506

Number of symbols: 16114

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00:00
Fire is still a revered totem By The West Lake in Dali A traditional cooking is going on The locals kill the pigs without doing anything with them Sear the skin directly with straw More than an hour Every part of the pig was burned five times The outside is golden and crisp without burning It's a sign of success This is a way of looking at food today Maybe a little rough However, this traditional Bai cuisine Just in time for us to see it From raw food to cooked food 2,000 kilometers away is Xinjiang We can also see another example of baked food However, It starts with water Almost overnight The Tarim River is full of water Ramu Amat set out in a canoe early in the morning With the amount of water There's another delicacy that's about to disappear This is the edge of the Taklimakan Desert 20 kilometers from the nearest market town Ramu Emat It belongs to a branch of the Uyghur people Rob people
02:26
Is it salty enough My hands are a little sore Like most Uighurs Pasta is their main food now Eat your bread slowly A summer food wakes them up Maybe it's deep in the genetic memory Use a wider branch Be careful not to break it Fish used to be the most important food source for the Robes As the environment changes Water cut Fish became a food only for this season This has to be plugged in Otherwise the fish won't cook easily Everything is ready Let the fire take care of the rest It's a delicacy that's been around for thousands of years That's how human cooking started How do we evaluate it Fire can never be too good for cooking It doesn't just draw the line between raw and cooked It also accelerated the evolution of the human body, especially the brain Cooked food is easier to digest Protein that has been decomposed at high temperature It is also more easily absorbed by the body But fire is hard to control
05:07
Humans have tried everything The Yangtze River valley in China still has one kind of food Sanhuang chicken marinated Put in all the fillings Coat the chicken with pork mesh oil and lotus leaves Then the outer layer is coated with sealing mud Bake for 4 hours The mud block Let the broiling heat more evenly Crispy chicken rotten oil And leaves the fragrance of lotus leaves Lop Nur's fish are very fragrant Very tasty Rob roasts fish much like humans would have just done with fire Smile abdullah No Under the action of fire The change in the fish becomes more and more obvious Reducing sugars and amino acids Complex reactions occur at high temperatures This change is known to scientists as the Maillard effect Until now, humans have seen the color of baked food Will also be an instinctive appetite Compare that to grilled fish The rawhide is not completely cooked But roasted by the straw Pig skin burn It retains the flavor of the pork The custom of eating raw skin survives to this day
07:31
It also has something to do with the unique eating method of the Bai nationality Plums were an important source of sour taste in ancient times Plum vinegar, stewed and fermented It has a natural aroma of fruit It has a history of at least 2,000 years in China Add a variety of spices It makes a dip that the locals often eat The acidity of plum vinegar can be suppressed The stench of animal protein residue Harmony of flavors It accentuates the smell of the roast skin The use of fire Gave birth to the most primitive and greatest form of cooking And bring a kaleidoscope of food flavors Until one day container Human cooking has opened a new chapter The earliest vessel made by fire is called pottery In Hainan, China This kind of pottery retort can still be seen occasionally Gathered steam Steamed corn It is a tool for early Chinese people to cook with steam Well, we have really good food here I prefer sweet potato glutinous rice Really delicious The Li people still keep their original pottery making skills
09:54
Pottery has a history of more than 10,000 years in China This method is now extinct in most areas We are li people and we have Li Tao Li Tao is the best This pot looks like a pig's belly Oh, my God, it's a shame I'll sing it to all of you We sieved the fine soil into the VAT Then knead the mud We knead the mud and then plate the mud to shape Before making the model of Li Tao We burn pottery Li Tao can cook and eat After the advent of pottery Water begins to participate in cooking It's the same as fire Both are agents of flavor
11:33
Water opens up new worlds of taste There is no fixed form of water It doesn't just affect cooking It also determines the shape of the container The Atlas Mountains The edge of the Sahara Desert Abdallah Sea We need to go six miles from home to get water Compared with hainan Island's abundant water resources Water is much more precious here Taggi is a water-saving cooking tool At the bottom of the shallow The top is tall and conical The steam collects and condenses on the lid Rejoin the pot Only a small amount of water is needed It makes a delicious stew Earthenware as cooking utensils is rarely used in China And in Morocco Tagis have always been a part of local life And evolved into a rich style and schools marrakech Moroccan cuisine Hello chef hello Moha Moroccan star chef He buys the freshest ingredients every day And the most distinctive spices This is a mixture of many spices
13:55
Now we have a mixture of 16 A fusion of national cuisines Plus a unique understanding of spices Helped moha get where he is today And made him famous internationally It's our own style of tagi cooking A tender leg of lamb Add a variety of spices The ha think The shape of the tip of the tagi pot Make the water vapor circulate upward It allows the flavours to blend Simmer for a long time It also adds a lot of flavor to the ingredients Tagis are also great for a wide variety of cuisines This instrument was invented to suit the local conditions It's become the Moroccan diet The most recognizable tag Let's laugh It's the same as tagine There is also an appliance What sets Chinese food apart from cooking in other countries Clay mold casting The most traditional methods of casting are still used today Now it is mainly used for casting iron POTS Iron at 1,300 degrees liquid It is quickly extruded and cooled
15:55
You have nice curves Seemingly unremarkable But because of the shape of his body And proper thermal conductivity Stir-fry is the most unique way of cooking Chinese food The invention of the iron pot Make the control of water and fire in Chinese cooking more creative The perfect curvature of the cooker And the subtle and varied techniques of the cook Let the food flip quickly in the pan Into the air Repeated cooling The cooking process is done in the shortest possible time Fire and water in Taste delicate shape Cooking utensils and techniques form the base of flavor And the movement of food Fusion of flavors It makes the Chinese diet more flourishing Su Weidong There are huge differences in eating habits between north and south China But there is one kind of food It allows us to see from place to place There are so many connections It's loose and then it's moldy Leek and bean paste Lu Guirong's crab shell cake shop
17:58
It is one of the ten thousand snack bars in Suzhou 8 am is her busiest time of day Wrap the dough in the pastry Multiple rolling roll This is the key to making the crab shell crisp This fire-baked pasta The earliest from the Han Dynasty hu cake evolved From west to east in China To make a different appearance Xinjiang KaoNang A big firm Easy to store More retained the shape of hu cake Sichuan Basin Pot kui After first decoct bake Cortical chewiness Inside the soft The central plains hinterland Hanging furnace baked wheat cake The blast furnace bake Burnt fluffy It is perfect with hu spicy soup The north China plain The horseshoe baked wheat cake Use sawdust as fuel Without open flame Separation of skins Crisp outside and soft inside How many places in China There are so many kinds of pancakes People's eating habits The abundance of a product Has had a tremendous impact on it Burn cake walk all the way All the way evolution Finally in Suzhou
20:03
Become small and exquisite The shape of a golden crab shell Do you miss your mother Wanted to think It's on February 5th You came to mom's house before I came back for Chinese New Year Lu Guirong did not know the complicated history of shaobai 20 years ago she and her husband From Fujian to Suzhou It opens at four in the morning and closes at nine in the evening In occupations that fewer and fewer locals are doing They were eager to establish themselves in the city by their craft Food flows have a long history But the one that carries it Is a hurrying figure Times change and people gather and scatter It's always in the food The taihu lake on the south bank When the autumn wind rises There is a kind of food began to walk on the table of huzhou people Alim braised lamb is ready Glockenlin and Glockenwind are twins My brother is a good cook. Specializing in the kitchen The younger brother is sociable Responsible for the interpersonal communication of the restaurant Two catties of duck tongue is cheaper
22:18
I'll give you more of this for a little cheaper But there is one kind of food But only my brother can do it Mutton is more popular in the north of China But Huzhou is a special case All kinds of seasoning to mutton Rock sugar enhances freshness and color Huzhou water and soil and habits Changed the introduction of sheep in Saibei It's made up of flavors that are unique to this place The color red Don't plump aroma Lianchi braised mutton tastes great There is another way to eat Huzhou mutton It's even better with the skin on it Simmer for a long time Succulent crisp rotten Fresh smells Take a spoonful for topping It's crispy sheep noodles That's what human taste is like Sometimes as hard as a rock Sometimes as open-minded as water In the wet and cold winter of jiangnan Water town Sweet lamb It is a bright color on the table of huzhou people Xianghuo Longwu is from Foshan A celebration held on the Mid-Autumn Festival Like the dragon Indispensable to the locals There's another kind of pastry
24:32
Selection of aged wood Yin carving techniques The depth of the carving corresponds to different patterns This wood mold It is a tool for making traditional Chinese cakes The dough that wraps the filling Put into different die holes Printed with auspicious patterns This is the food for the Mid-Autumn Festival The moon cake Subtle differences in fillings and techniques Let the mooncakes vary from taste to taste Cantonese with lotus-paste Su shi fresh meat Beijing type five kernel Every region in China has its own characteristics But no matter how big the difference People agree to enjoy it on Mid-Autumn Festival Compared with the delicious This is more of a cultural identity Oh, here comes the pig, ha ha pig The pig What day is it today, baby Mid-Autumn Festival The really cool The traditional life pattern of Chinese agricultural civilization It's still being passed down in the form of food This is a real Cantonese style moon cake A full moon night The ancestors of the Chinese people made the food beautiful
26:38
The joys and sorrows and wishes that decorate every life Mooncakes have a written history that can be traced back to the Song Dynasty Another legendary dish from the Song Dynasty It also appeals to today's chefs Dong Shunxiang is from Hangzhou More than 30 years in the industry Have a strong interest in antique cuisine Hangzhou was once the capital of the Southern Song Dynasty Thriving markets and restaurants But the flavor of the food It's hard to get from archaeological excavations What was the taste of the distant Song Dynasty It pulled Dong Shunxiang endless curiosity Among the more than 1,000 recipes that have been written down Dong shunxiang found a target The crab orange is really good, really good It's all chronological It should be We're going to make crab orange I still need you, Miss Lu. (Pointing) This is an ancient imitation of a famous dish Ancient materials should be there You can't change the taste Dong shunxiang and many other chefs work together After repeated examination and debugging The crab orange has finally been reborn
28:41
Take fresh oranges in season The top cover Remove pulp and juice Remove the roe and meat from the hairy crab Add the crab powder to the pan Stir fry with orange juice Remove from the pan and pour into the empty orange Steamed again Hence the name crab orange The protein in the crab meat encounters acid Under acidic conditions The egg whites change from a cloudy state to transparent This is a sign of the emergence of new complex flavors Song Dynasty people had such imagination about food Crab's delicious Orange is sweet and sour all at once It's a strange smell It's also a taste of the Song Dynasty 1000 years ago The Chinese associate whimsy with a sense of the world Injection of food Therefore, Vicissitudes of life change Among the fine foods that survive today We can still see and taste Return to the prosperity of the day And the ancients Stay connected
31:26
In the history of human cooking Ingredients invented by the Chinese and influencing the world The most typical is tofu Tamitang town is famous for making yellow tofu Tofu should be wrapped in small pieces while it is hot Speed is essential Then squeeze out the excess water Bag piece molding Extrusion of gravity Salted pickled Then comes the key to making yellow tofu Heat for dyeing turmeric It is a natural plant dye Ancient people used it more to kill bacteria The dyed yellow tofu can be kept for three days at room temperature The bean curd is pressed many times It becomes brittle and elastic Twin-rope hanging can dry water vapor faster Effective protection from deterioration Ham abounds in Xuanwei Serve with yellow tofu The flavor of the ham is absorbed by the tofu In Chinese cooking Tofu is the best accompaniment It's delicious with fish Go with fruits and vegetables for their refreshing The Chinese have been eating soybeans for nearly 5,000 years
34:01
For a long time, however, I was troubled It is not easy to digest Until tofu came along A truly magical treat To be born Soybean milk is dripped with coagulant A miracle Protein molecular crosslinking It forms a huge network Water molecules are caught in the middle Tofu comes out of this Tofu has not only changed the Chinese diet It also affected the world There are many international languages It even retains the Chinese pronunciation of tofu Japan has the strongest influence on tofu And created silk tofu No weight extrusion can be directly molded Although now a lot of silk tofu Glucose endojuice is used as coagulant But Kazuo Hattori Still stick to the traditional brine paste The city where Hattori lived was preserved A lot of tang Architectural styles in China It also has the most tofu shops in Japan Silk tofu is named for its delicate appearance Because the soya-bean milk is completely solidified Better maintain the nutrition of soy High water content
36:06
Soft and delicious Japanese food advocates light and fresh Tofu dish This tradition is well played Japanese people often eat tofu directly or boil it Keep more of the original flavor of tofu Beijing tofu is delicious Make sure you come and try it Hattori's tofu shop It's 108 years old Kazuo Hattori has worked at the store for 50 years I started Japanese family cooking is very simple Boiled tofu Season with the wood fish flower sauce yummy But it's a little hot It would be nice to play it again Thanks to the tofu shop I can do that Rich and colorful life experience And thanks to the tofu shop Life in our family My wife, my son and my daughter can make a good living Tofu brings stability to hattori's life This food invented by the Chinese It also permeated the lives of ordinary Japanese Chef LAN Guijun We're going to make a pastry Welcome a friend who comes from far away
38:45
Rolling pressure for many times Until the sheet is thin enough to shine through A broadsword half a meter long and weighing two catties Cut 0.2 mm wide noodles This is golden noodles Very beautiful The Englishman who can skillfully use chopsticks He studied history in China more than 20 years ago But accidentally fell in love with Chinese cooking Master, this is what sea pepper It's our sichuan sea pepper Did you get that twig (pepper) Oh, it smells good I write books and articles abroad I think if we're cooking You have to start with good ingredients and seasonings It looks very oily I'm hungry now PI county douban Choose green broad beans After the moldy zone mixed with two jingbar pepper production Stirring cylinder makes the bean flap better contact with air Bask in the sun Night dew is nourished by moisture PI county douban Mapo doufu is endowed with the characteristics of mellow and thick flavor This dish is also the focus of Fuxia's study
41:38
I had my first time in 1993 I've been to Chengdu I should say I fell in love with it immediately It has a very casual atmosphere I also think sichuan dialect sounds very good Sichuan food must be delicious More than 10,000 kilometers away from Chengdu is London It's where Fuxia was born today Chinese cooking is increasingly found in foreign lands What happens to food when it crosses borders For 20 years Fuxia has been paying attention to this topic Back to London That remains the focus of her research This is the most popular one in London One of the Chinese dishes is crispy duck Early Chinese food entered western countries According to the taste of various countries to do a lot of improvement and variation It has also produced some local Chinese dishes In the United States for example They like Zuo Zongtang chicken very much But in London today More authentic Chinese ingredients and diets began to appear You couldn't have bought this in London before It's everywhere now
43:14
I like fried bacon with garlic moss very much Fuxia's favorite Sichuan cuisine And getting closer to what it is This is actually the best thing to eat really As the total number of Overseas Chinese grows Chinese restaurants have sprung up all over the world New restaurants are popping up all the time New foods take root here Surprise Fuxia Hi how are you It is different from the big knife golden silk noodles I had six months ago She saw a new kind of pasta This is interesting If you're angry inside You can write it this way Chinese food is no longer a single flavor British people are beginning to accept Chinese regional snacks And learn about the richness of Chinese food through them Of course, Fuxia shows Mapo Tofu most in London Mapo Tofu is popular in America and Europe It's got to be that sichuan pepper So the entrance is numb Very delicious How's that Through food
45:01
Westerners know the East It starts to become clear and concrete Xinjiang WeiLi Ramu Emati headed for the nearest market town Life goes on on the edge of the desert happy birthday to you happy birthday to you The scene of his grandson's sixth birthday in Kyoto, Japan Kazuo Hattori decided to retire Pass on the tofu shop to her daughter Chengdu, sichuan province Fuxia came to Douban soy sauce factory again Her new book on Chinese food has also been published The fire of the famine years went out The great changes of the times are calm Finally, they are projected onto the food without trace Turn into our ordinary three meals a day Everyone who tastes carefully Will have a feeling Aftertaste endless

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