舌尖上的中国第1季第100期:五味的调和(22)（打印版）

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. 鱼的大小不同，蒸的时间也不一样

The high heat can help maintain the juicy and fresh morsel of fish. 高温迅速抑制了鱼肉中汁液的流失锁住了鲜味

The fish skin bursts over high heat, 鱼皮在高温下爆裂开来

indicating that the fish is fresh. 这说明鱼极为新鲜

The lifeblood of Cantonese cuisine lies in its ingredients. 广东菜，它的命根是它的原材料

I've been a believer of such simple and light diet. 我一直很推崇这种清淡美食

I love natural, authentic yet palatable foods. 自然的美食，原汁原味的美食

Zhuang Chen was born into a family of Cantonese opera performers in Xiguan, 庄臣出生在广州西关的一个粤剧世家

but he's destined to have a lifelong engagement with gastronomy. 但他最终却与美食结缘

Xiguan, an old sub-district in Guangzhou,has the most traditional Guangzhou foods. 西关是广州的旧城这里保留着广州最传统的美食

In 2000, Zhuang resigned and become a professional gourmet promoting the Guangdong food culture. 2000年，庄臣辞去餐饮总监的职务成为职业美食家广东饮食文化的推广者

He believes that to maintain the original flavor of ingredients in cooking is the highest pursuit of gastronomy. 他认为，在烹饪中保持食材的原味是一种素面朝天的鲜美