舌尖上的中国第三集英文解说词.docx
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舌尖上的中国第三集英文解说词.docx
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舌尖上的中国第三集英文解说词
舌尖上的中国第三集英文解说词
Tasteismoreimportantthananythingelseasfarasfoodisconcerned.Anyway,Chinesehaveneverrestrictedthemselvestoacertaintediousfoodlist.Withtheirunderstandingofthefood,Chinesearealwayslookingforinspirationofchange.Oncethecloudsclearup,YaoGuiwenmovesthesplitbamboobasketstotheterrace.Heandhiswifespenddaysmakingthetofuballs.Sometofuhasalreadyturnedyellowish,butthat'sfarfromenough.Yaohastowaitseveralmoredayswhenitgetshardandshriveledandskinturnsblack,tofuhasmatured.Thechangeisbecauseoffermentation.WangCuihuatightlywrapstheshapelesstenderedtofuwithgauzesandsqueezesoutthewater,andthenthetofufinallytakesshape.Thereisnotimetoloose.Treshtofuwouldquicklyturnsour.ItmeansthatWanghastoworkveryquicklywithoutanyrest.AbasinofcharcoalfireofproperheatedwouldbethekeytoYao'sworkintheafternoon.
JianshuiinHongheprefectureofYunanprovincewasnamedLin'aninancienttimes.Itwasonceanimportantcityinsouthwestchinaduringthepast1200years.Itsbrilliancehasgraduallyfadedwiththepassoftime,justlikemanyothertowns.InYunnanJianshuiisamulti-ethnicsettlement.Differentcultureshavemergedherecontouringauniqueatmosphere.Thetoughtofuquicklyinflatedintheheatofthecharcoalfire.Itremindspeopleofthefermentedflour.PeopleofJianshuilikeenjoyingthisspecialairdriedandfermentativeflavor.Peoplecanenjoythetofuwithvarioussauces,butforYao,thetextureoftofuisthemostimportant.Tofueasilyfermentsinthewarmweatherofrivervalleyarea,andmildlydry,andpreventiveforrotting.Yaoismoresensitivethananyoneelsetothesubtlerelationshipsbetweenwind,water,sunshineandofcoursetofu.ThisisthefamousDabanwellofJianshuibesidethewell,womensetupaproductionlineoftofubyjustusingtheirfingers.Waterisanecessityineveryprocedureofmakingtofu.Withthetotalof128wellsinJianzhou,localresidentsarewellversedwithwater.TheChinesebelievethatwaternourishesthespiritandmindthepeoplejustlikewatertotofu.Thecommonpointsspeakforthemselves.
Shipingcounty,Yunnan.TheancienttownofShipingislessthan40kilometers
fromJianshui.Tofuherehasacompletelydifferentlook.Thefinishedproductisshockinglybig,butitusuallytenaciousanditalmostdoesnotcrumble.Thedashofsaltcanbestpreservethetofu’sfreshness.Yunanhasneverbeenamajorsoybean
productionareabutitdoeshavealonghistoryofmakingtofu.“Onecornforone
pieceoftofu”Thereisantacitagreementbetweenthebuyerandtheseller.“Four
yuanforanothertwopieces”Forthepastthreedecades,Yao'stofustallhasnever
beenquiet.IttakeshalfanhourtowalkfromthestalltohomeandYaohastogo
acrossalmosttheentiretown.Therapiddevelopmenthaschangedmanyaspectsof
Jianshui.Astimegoesby,somevariableshavedisappeared,andother'saltered.Newonesarealsoadded,buttherearesomethatstandthetestoftimeandstillremain.
TheYao'slifesettledontofuisvirtuallyhard.Thebiggestwishofthehusbandisto
fishinabiglakefaraway.
WangCuihua:
youhavenomeritsbutonlyshortcomingsverylazyandclumsy
Yao:
youareperfect
Tothecoupleeverypieceoftofuisprecious.Ithelpsthemtosupporttheirchildrenandsustainastableandhappyfamilylife.Overthelast1000years,withroundsofnorthernimmigration,tofu,thereprehensiveofcentralChina’sfood
culturehastakenrootsintheabundantlandonthesouthwestborderanddevelopsanuniquedisposition.Theproductiondetailsremindusthehinterlandofcentralchinaforitsthousandsofmilesawaythere.There,frombirthtoprosperity,tofuhasenjoyedahistoryof2000years.
HuXuebingisonhiswaytothecountytown.Heneedstosellhistofuatthemorningmarket.ShouxianCountyisanoldlittletowninthenorthAnhuiprovince,peopletherehasaspecialattachmenttotofu.Theybelievetheirancestorsinventedthegreattofu.InmiddleOctober,soybeansinnorthAnhuihavealreadybeenrippedandstoredtofumadewithnewlyharvestedsoybeanshasalwaysbeenthemostpopularinChina'sthousandsyearsoldhistoryofagriculture.Soybeanhaslongoccupiedanimportantpositionamongthewell-knownlegumes.Soybeanistherichestinprotein.Soforthecheapestsustenance,butitwasonceinanawkwardposition.Cookedsoybeansfailedtowetpeople'sappetiteandtomakematter'sworse
causedflatulencepeopleurgentlyneedtofindthebestwaytoconsumesoybeans.Thewhitepoweronscaleisgypsum,thekeytoturnsoymilkintotofu.HuXuebingcanusegypsumasskillfullyashisancestors.
Onemoretime?
No,itwillbeoverdone.
Whenthedenaturedproteinmeetsthegypsum,theboilingsoymilkquicklycoagulates.Thechangeissodrasticthatitcanbeseeinablinkofeyeinancientdays.GypsumoftenappearedinsecretscripturesofChinesewarlocks.Itissaidthatwashowtherelationbetweengypsumandtofuoriginatedstarted.
Over2000yearsago,LiuAn,thekingofHuananwasaddictedtoalchemywhennurturingamortalpillinsoymilk.Hehappenedtoaddsomegypsuminit.Manypeoplebelievethat'showtofuwasinvented,regardlessofwhethertherealitywasasdramaticasthestory.Chinesemustbecopingforalongtimebeforefinallymakingtofuagreatfoodofchina.Theinventionoftofuhowevercompletelychangesthefateofsoybeans.ThegreatflexibilitytofuoffersahugespacefortheimaginationoftheChinesewell-knownforcoloritsskill.Thedisadvantagesofsoybeanswereeliminatedbyreasonorunconsciously.AstheancientChinesetransformsoybeansintotofu,thevalueofsoybeansproteintohumanbodyreachtheclimaxfortheinventionoftofu.Chinesecooks’understandingoftofuwilloftentake
youbysurprise.MaybeitisalsocorrecttosaythattheChineseareshowingtheiradaptabilitythroughtofu,andthus,soybeanhasbeensublimated.
ThemilkyjuicearousesmanythoughtsinourmindonthevastgrasslandofnorthChina.TheMongoliannomadsarenourishedbyanotherflowingdelicacy.InlateSeptember,thegreencoverisfadingonUzemchingrassland.Mengkeandhisfamilyareseizingthelastdaysofgrazingbeforethebitterwinterarrives.Thechillisfeltinthelateautumnofgrassland;driedcowmanurecanmakethefireburnup.Milkteaisalwaysamustforbreakfast.Bricktea,butter,stir-firedmilletandfreshmilkaretheimportantingredientsformakingmilktea.Milkcurdwasmadeseveraldaysago.Milkteaandcurdareindispensableforpeoplelivingonthegrassland.Theyprovidevitaminsandmineralsthatcan’tbegainedfromvegetablesandfruits.
Grasslandhasthemagicalpowertomaketingssimple.MuduthecattleofMengke,isinthelactationperiod,togetfreshmilkfromthecow,Mengke’smother,hastoget
permissionfromthecow.Freshmilknolongerfermentsaseasilyasduringthewarmdays.Themothermusthurrytomakethemilkcurdasfoodreserveforthelongwinter.Thesourcreamonthesurfaceiscarefullyladledoutandthecreamisveryprecious.Fermentedmilkcurdlesproteinandwheyisseparatedwhenheated.Thewhey,though,won’tbewastedasitbestforfeedinglivestock.Youhavetokeepstirringthejuice,sothatthecurdledmilkwon’tsticktothepot.Whenthewheyis
fullyseparated,thehotcurdledmilkisputintomoulds.Mengkeoffersthefreshmilkcurdtohisgrandfather.It’sthebestdelicacy.
Headingstraightsouth,analmostidenticalsceneishappeninginYunnanthousandsofmilesaway.Thickandheavychopsticksaremovedvigorously.Asmoothcurdled“milklump”hassoonberolledafterseveralmoves;thelumpis
draggedintoasheetwhichisthenrolledupontothebamboorackbythewall.InfarawayDali,Yunnan,asimilarlymethodisadoptedbytheBaiminoritytotransfermilkRushan,madefrommilkarehungandairdriedintheyardjustlikegiantwindchimes.Over800yearsago,duringthereignofKublaiKhan,theexpeditionaryMongoliansarrivedandsettledinYunnan.Theybroughtdairyproductsfromtheirhome.Unexpectedly,thewaytotransformmilkhasbeenpasseddownandstillprosperouseventoday.
Mothertakesthehardenedmilkcurdoutofthewoodenbox.Driedmilkcurdcanbepreservedforanextremelylongtime.Meatisaluxuryaslivestockissoprecious.Dairyproductshavealmostbecomethemainfoodonthegrassland.ThisisaMongolianrestaurantindowntownBeijing.Themouth-wateringroastlambbackisthetopchoicefordinnershere.Iteasilyremindsusofthefoodlifestyleonthegrassland,buttopeoplelivinginthedepthofthegrassland,milkproductsaremoreclosetotheirreallife.Rainbringsthetemperaturesdowntofreezing.Mengke’s
secondeldersisterhasfoundthelostlambinthebush.Lambtockarefamilyassetsandpartofthenomads’life.Mengkehaschangedintohisnewwinterrobe.Hotteaandmilkcurdkeephimwarm,andthemilkproductswillcontinuallyprovide
caloriestosustaintheentirelymorning’sherding.Thetelescopeisthelegacyofhis
grandfather’s.Mengkelosthisfatherattheageofthree.Helearnedtoherdwithhisgrandfather.Hisgrandfatherhastoldhimthatit’sgoodenoughtobeaqualified
herdsman.Hostpolinginhands,Mengkethrewhimselfonthehorse,feelingfullofstrength.
Outthegrassland,herdingissubstitutedbyfarming.Withouttheconditionsforgrazingcattleandsheep,peoplechoosetocultivatethelimitedland.DairyproductshavefailedtoholdthispositioninkitchensofcentralChina.Peoplelivinginfarmingculturehaveshiftedtheireyestootherplantresourcestoobtainprec
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