舌尖上的中国第1季 第39期:转化的灵感(13)

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The clever Chinese are proficient² in using micro-organisms. 聪明的中国人对这些微小生物的运用得心应手。

In fact, the wisdom of transformation³ sparkled early in ancient times. 事实上，这种转化的智慧在更为久远的年代里就已经炤炤生辉了。

Wine is probably the earliest case of how people transformed food with micro-organisms. 酒，应该是人们利用微生物进行食物转化的最早的案例了。

Huangjiu, literally⁴ meaning yellow wine brewed⁵ from rice, is one of the oldest wines in the world. 用稻米酿出的黄酒是世界上最古老的酒类之一。

It's the morning of Lidong, the start of winter, Shaoxing, Zhejiang it has started to drizzle⁷ in Shaoxing. 立冬的清晨，浙江，绍兴市绍兴的天空开始下起小雨。

It's a good sign for winemakers. 这对酿酒师傅们来说，是个好征兆。

Yeast⁸ favors the long but mild coldness of winter in Jiangnan, south of the lower Yangtze Valley. 酵母菌喜欢江南冬季这种绵长而又不剧烈的冷。

The winemakers go in and out of the wine workshop, getting ready for tributes at the sacrifice. 在酒厂的老车间里，师傅们进进出出准备着祭祀用的贡品。

This is the day to worship the god of wine. No one dares to slight it. 今天是请酒神的日子，没有人怠慢。

Even the best winemaker can't ensure he can brew⁶ the best wine every year due to the capricious weather, wind, air and fungi⁹. 即便是最好的酿酒师傅也无法保证年年都能酿出好酒，因为有捉摸不定的天，风，空气还有菌。

Every year, the sacrifice is for the winemakers to show their reverence¹⁰ for nature. 每一年的仪式都是酿酒师们对自然表达的一种尊重。

Winter brewing¹¹ is about to begin in Shaoxing. 绍兴的黄酒冬酿即将开始。

Also located in the Guyue region, Xiuning of Anhui is on the same latitude¹² as Shaoxing. 和绍兴处在同一纬度线上同属古越地区的安徽省休宁县。

73-year-old Cheng Jinshun is busy brewing home-made glutinous¹³ rice wine. 73岁的程进顺也在忙着酿造自家的糯米酒。

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