舌尖上的中国英文版第一季01 自然的馈赠Part 3-广西柳州酸笋

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[00:00.00]1,500 kilometers southwest of eastern Zhejiang, a lush summer falls on a bamboo forest in Liuzhou.从中国东部的浙江，一路向西南1500公里就走进柳州盛夏的竹林。
[00:12.22]Guangxi native Ye Yaliang manages a bamboo forest that produces large, sweet bamboo shoots.阿亮是广西人，他的竹林里生长的是大头甜笋。
[00:22.19]The most tender bamboo shoots can be harvested between mid-June and mid-September.6月中旬左右到9月中旬，这个时间是采笋的季节最细腻的最嫩的竹笋。
[00:31.81]Bamboo shoots will solidify shortly after breaking through the soil.通常而言，竹笋破土而出见风则硬。
[00:37.60]They turn old and bitter if not dug up in time.如果不及时采挖就会苦涩变老。
[00:41.65]Ye's forest yields the rhizome shoot that grows in summer.阿亮家的笋属于夏天生的鞭笋。
[00:46.63]It's not as tender as the winter bamboo shoot, but it is the main ingredient for making Liuzhou Sour Bamboo Shoot.口感远不如冬笋鲜嫩，但这种笋正是用来制作柳州酸笋的原料。
[00:55.86]Sour Bamboo Shoot is made under the guidance of an ancestral recipe.这是祖传的绝招来密造这个酸笋。
[01:01.82]I'm the eldest grandson, so I've inherited the cooking skill.我是大长孙，他那个绝招全部遗传给我。
[01:07.56]Braised yellow croaker with soybean and sour bamboo shoot has an authentic Guangxi flavor.黄豆酸笋小黄鱼，地道的广西风味菜。
[01:15.27]Deep-fry tiny yellow croakers first, then cook them with soybeans and the sour bamboo shoots in oil.将长不大的小黄鱼事先炸透，与黄豆酸笋同炒。
[01:22.63]It is a great appetizer.这是一道非常开胃的下饭菜。
[01:25.08]The sour bamboo shoot is also an ingredient for cooking Snail Rice-flour Noodles, a local snack in Liuzhou.在柳州当地，有一种叫螺蛳粉的小吃中，酸笋是最重要的辅料。
[01:40.16]Ye's sweet bamboo shoots have reached a respiration peak two hours after being reaped.阿亮家的大头甜笋，砍下来已经快两个小时了，这时候笋达到呼吸作用的高峰。
[01:53.91]Four hours later, they will begin to soften and rot.4个小时后，这两筐大头甜笋都会软化腐烂。
[01:59.98]Ye and his family work faster.阿亮全家手下的速度都加快了。
[02:05.17]Every day, Ye checks the jars containing sour bamboo shoots before going to sleep.阿亮每天睡觉前，要查看自家的酸笋坛子。
[02:18.41]Under the lamp, he checks the processed shoots.他透过光看一下酸笋的成色。
[02:22.05]His son says there will be customers tomorrow.儿子告诉他明天有人要来买酸笋。
[02:25.68]But the shoots won't be ready for another 3 days.但是这些笋至少还要3天才能出缸。
[02:29.04]He would have to turn away the customers.他打算推掉客人的订单。
[02:32.62]Bao is cooking soup with winter bamboo shoots.老包正用冬笋制作一道家常笋汤。
[02:43.33]The salted pork and bamboo shoots, with a half-and-half proportion, will be fried before being simmered in soup stock.咸猪肉、笋各放一半，在柴锅中煸炒加高汤慢炖。
[02:52.19]The two flavors melt together.咸肉的腌味和冬笋的鲜味两种味道相互交融。
[02:55.33]Originally, the soup, Pickled Tuk Fresh, was cooked with Spring bamboo shoots.在这道被称作腌笃鲜的江浙菜中，主角本来应该是春笋。
[03:02.66]But Bao has instead used Suichang winter bamboo shoot that is 20 times more expensive.但是老包却使用，价格高出20倍的遂昌冬笋。
[03:11.08]In his eyes, the vegetables are common in his bamboo forest.因为在老包的眼里，这些不过是自家毛竹林里的一个小菜而已。
[03:18.51]Every lunar February, the spring bamboo shoot succeeds the winter shoot as the main ingredient for making the soup.再过一个节气，春笋即将取代冬笋继续成就精彩的腌笃鲜。
[03:28.13]Besides fresh food materials, some spices used to season delicacies also come from nature.其实，除了新鲜食材，有时成就美食的调味料也同样来自于自然。

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舌尖上的中国英文版第一季01 自然的馈赠Part 3-广西柳州酸笋