舌尖上的中国第1季 第88期:五味的调和(10)
What Liu makes is coarse salt,a must-have ingredient for the average family in the area. 阿刘生产的是未经加工的大粒盐,这是粤东沿海人家厨房调味罐里的必备 Look, it's very well crystallized and transparent.Such salt from n
舌尖上的中国第1季 第89期:五味的调和(11)
About one thousand years ago, war and famine forced the Hakka ancestors to depart from China's central plains, embarking on a collective southward migration. 上溯千年，因战乱和饥荒 客家人的祖先从中原腹地出发 开始陆续大规模
舌尖上的中国第1季 第90期:五味的调和(12)
Acidity is a special flavor that not only affects the tongue but the nose as well. 酸是一种奇妙的味道不仅舌头能感觉到 我们的鼻子也对它十分敏感 It comes from the interaction between hydrogen ions and the taste buds. 酸味物
舌尖上的中国第1季 第91期:五味的调和(13)
The Zhenjiang vinegar is made from sticky rice. 镇江香醋的原料是糯米 Production starts with soaking the sticky rice. 浸泡过的糯米经过高温蒸煮 The rice is first steamed in high temperatures until the starch component gets sticky.
舌尖上的中国第1季 第92期:五味的调和(14)
But acidity is not the only taste that can increase appetite. 除了酸 还有一种味道可以增进人类的食欲 Spiciness can also do the same job. 那就是辣 The paths in the mountain become slippery after a night of rain. 刚下过一夜雨，
舌尖上的中国第1季 第93期:五味的调和(15)
Chili pepper, native to South America, 五味里的辣 原本是辛，泛指一切刺激性的味道 as well as ginger from Southeast Asia and Sichuan pepper, 原产于南美的辣椒，东南亚的姜和中国的花椒一样 are the most commonly us
舌尖上的中国第1季 第94期:五味的调和(16)
64-year-old Liu Junjie is a top chef of Sichuan cuisine. 刘俊杰今年64岁川菜特级厨师 Two years ago, he returned home from the US, 两年前，他从美国回到家乡 bidding a farewell to his chef career overseas. 结束了在国外多年的
舌尖上的中国第1季 第95期:五味的调和(17)
Another fantastic form of chili pepper is Broad Bean Chili Paste. 辣椒的另一个华丽转身 同样凝结了四川人浓厚的乡情 It is also something that permeates the memory of all the Sichuan people. 这就是用一种高产的豆科植物做
舌尖上的中国第1季 第96期:五味的调和(18)
If pickled pepper and broad bean chili paste embody Sichuan people's creative use of chili pepper, 如果说泡椒和豆瓣是四川人对辣椒的创造性使用 then we have to acknowledge that the numbing spicy flavor 那么真正让川菜风靡中国
舌尖上的中国第1季 第97期:五味的调和(19)
The all-inclusive and ever-changing Chinese cuisine allows diners to choose from a wide range of flavors. 中国的烹饪 手段千变万化 滋味层出不穷 It has something as intense as Sichuan food, 既能像麻辣的川菜一样如此凶猛地侵
舌尖上的中国第1季 第98期:五味的调和(20)
The Chinese began to it laver more than 1,000 years ago. 在中国吃紫菜已经有一千多年的历史 It is usually used to make soup. 最常见的吃法是用来做汤 The secret of its flavor-enhancing effect lies in its rich amino acids includ
舌尖上的中国第1季 第99期:五味的调和(21)
100 years ago,a Japanese scientist extracted glutamic acid from another seaweed. 一百年前日本科学家从另一种藻类植物海带中提取出谷氨酸结晶体 It's later known as MSG. 也就是俗称的味精 Although MSG has been widely us
舌尖上的中国第1季 第100期:五味的调和(22)
Steamed fish is a traditional Cantonese dish that requires high heat and precise control of cooking time. 清蒸鱼，是一道传统的广东菜蒸鱼需要猛火时间必须把握精准 The cooking time should differ based on the size of the fish. 鱼
舌尖上的中国第1季 第101期:白切鸡(23)
White Cut Chicken is a classic of Cantonese cuisine. 白切鸡是粤菜的另一道看家菜 The chicken is simmered at around 90c for 15 minutes. 烹鸡需要慢火 水温控制在摄氏90度 Then the entire chicken is submerged in icy water so as t
