舌尖上的中国第1季 第31期:转化的灵感(5)
Cooked soybeans failed to whet people's appetite and, to make matters worse, caused flatulence. 煮熟的大豆无法引起人们的食欲并且使肠胄大量胀气。 People urgently needed to find the best way to consume soybeans. 迫切的需要就
舌尖上的中国第1季 第32期:转化的灵感(6)
The disadvantages of soybeans were eliminated by reason or unconsciously, 那些原本让大豆尴尬的不利因素胰蛋白酶抑制剂不能被吸收的糖， as the ancient Chinese transformed soybeans into tofu. 以及植酸在中国人古老的转
舌尖上的中国第1季 第33期:转化的灵感(7)
Mudu, cattle of Mengke, is in the lactation period. 木犊是孟克的牛，正处在哺乳期。 To get fresh milk from the cow, Mengke's mother has to get permission from the calf. 妈妈要想顺利从母牛那里获得鲜奶得先过小牛这一关
舌尖上的中国第1季 第34期:转化的灵感(8)
A smooth curdled milk lump has soon been rolled. 一个光滑的牛奶团子很快就被揉了出来。 After several moves, the dough is dragged into a sheet which is then rolled up onto the bamboo rack by the wall. 三两下后，奶团子被拉扯成
舌尖上的中国第1季 第35期:转化的灵感(9)
Mengke has changed into his new winter robe. 孟克换上了过冬的新袍子。 Hot tea and milk curd keep him warm. 热茶和奶豆腐，让孟克并不觉得冷。 And the milk products will continuously provide calories to sustain the entire mor
舌尖上的中国第1季 第36期:转化的灵感(10)
In an ancient temple on Mount Tiantai, the monks are preparing the most important meal of the day. 在浙江天台山的古老寺庙中僧人们正准备开始他们一天中重要的一餐。 Monks have vegetarian diets. 修行者的食谱是全素的
舌尖上的中国第1季 第37期:转化的灵感(11)
The heavy hair covering tofu launches our imagination. 豆腐上浓密的绒毛带给人丰富的联想。 We think about, for example, to an animal. 比如说，动物。 And there is indeed life in it. 这里的确有生命。 The white thin hair i
舌尖上的中国第1季 第38期:转化的灵感(12)
To the mother and the elder sister, the tofu workshop has already become a major part of their lives. 对于妈妈和姐姐来说，生活的很多部分已经和豆腐坊牢牢长在了一起。 Fang will not make hairy tofu in the sultry summer. 方兴
舌尖上的中国第1季 第39期:转化的灵感(13)
The small grains among the hypha are spores, an indication that the hairy tofu has matured. 菌丝间细小的颗粒是散落的孢子，那是毛豆腐成熟的标志。 The clever Chinese are proficient in using micro-organisms. 聪明的中国人对
舌尖上的中国第1季 第40期:转化的灵感(14)
Brewing wine isn't difficult for old people. 对于老人来说，做酒算不上一件难事。 In the abundant Jiangnan, rice is an indispensable part of life here. 富庶的江南地区稻米是生活中不可缺少的部分。 It's only natural t
舌尖上的中国第1季 第41期:转化的灵感(15)
The longer the time, the more fragrant the wine is. 时间越久，酒越醇香。 Huangjiu's flavor is thick and strong and it stays for long. 黄酒绵长而厚重。 The Chinese can taste both the tenderness and toughness in the wine. 中国人可以
舌尖上的中国第1季 第42期:转化的灵感(16)
The sauce is thick and sticky. 丁国云酱料粘稠、厚重。 Workers have to stir it with a fixed schedule to ensure fermentation takes place evenly within the jar. 需要人力定时的上下翻动，酱缸内的发酵才会均匀。 And within
舌尖上的中国第1季 第43期:转化的灵感(17)
On the heated bed, 6 hands work together to pile the smashed beans into shape. 温暖的火炕上六只手合力把豆泥堆砌成型。 The taste of paste can even be the standard to measure whether a housewife is qualified. 酱的味道甚至可以成
舌尖上的中国第1季 第44期:时间的味道(1)
Time is a friend of food, and also its enemy. 时间是食物的挚友，时间也是食物的死敌。 New technologies can help preserve food, while traditional preservative techniques may create different, 为了保存食物，我们虽然已经拥有
舌尖上的中国第1季 第45期:时间的味道(2)
Kim Soon-Hee lives in Beijing. 金顺姬现在生活在北京。 To her, hometown means nothing but the pickles she misses most. 对她来说，故乡就是这种让她魂牵梦系的泡菜的味道。 I've been away from home for over two years. 今年
