舌尖上的中国英文版第一季01 自然的馈赠Part 4-云南大理诺邓火腿

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[00:00.00]In Nuodeng Mountain area in northern Dali.在云南大理北部的诺邓山区。
[00:06.98]The eye-catching red sandstones are the home to many natural salt wells.醒目的红色砂岩中间散布着不少天然的盐井。
[00:12.32]The salt is indispensable for making a delicacy in the mountain.这些盐成就了山里人特殊的美味。
[00:17.36]The process to make Blood Sausage won't last long.诺邓盐做的血肠腊制过程不长。
[00:22.11]One week is always enough.一周后就可以享用了。
[00:24.35]Yunnan natives Huang and his son, Shujiang are building a cooking stove by a stream.云南人老黄和他的儿子树江正在小溪边搭建一个土灶。
[00:36.16]They build such a stove every winter to cook salt.这个土灶每年冬天的工作就是熬盐。
[00:47.45]Brine is needed for the salt cooking process.水是卤水，熬盐的原料。
[00:52.33]The salt well has been here for over 1,000 years.这口盐井已经在诺邓村里存在了上千年。
[00:57.85]The salt will help make a local specialty.生产食盐为的是制作诺邓当地独特的美味。
[01:04.87]It's so nice.太漂亮了。
[01:12.35]Experienced Huang recognizes it's a mature Nuodeng ham.经验让老黄马上认出这是一条成熟的诺邓火腿。
[01:18.23]It was salted 3 years ago, and has been air-dried completely.火腿3年前上好了盐，已经在这里彻底风干了。
[01:22.41]Over the course of three years, the fat in the ham oxidized, and created a unique flavor.三年的时间火腿上的脂肪已经氧化成了特殊的美味。
[01:37.41]The ham will be cut into parts before cooking.火腿要用刀解开。
[01:50.10]Each part can be cooked differently.每个部分都有不同的吃法。
[01:52.25]Meat attached to bones is the best.贴近中间骨头的肉是最好的。
[01:56.40]Hams over 3 years old can be eaten rare.三年以上的诺邓火腿可以生吃。
[02:00.00]Stir-fried ham with asparagus lettuce needs well-marbled ham meat and fresh asparagus lettuce.莴笋炒火腿，选肥瘦均匀的火腿和新鲜的莴笋同炒。
[02:12.30]Garlic is added to season the dish.放入大蒜调味。
[02:14.80]Local dishes are always cooked with both meat and vegetables.荤素搭配是诺邓当地的家常菜。
[02:19.04]As the temperature rises at mid-day more salt exudes from the earth surrounding the well, attracting the animals nearby.中午气温升高，盐井边上的土层里析出的盐分增多，吸引着附近的牲口。
[02:35.44]Shujiang has been cooking for 4 hours and the salt has gradually crystallized.树江的盐已经熬了4个多小时，结晶渐渐形成。
[02:47.89]The potassium in the salt is good for health.诺邓井盐中含钾利于健康。
[02:55.40]And with a mild taste, the salt is perfect for making hams.而且口味清淡是制作火腿最好的选择。
[02:59.53]The mold helps weigh a certain amount of salt.过了模子的盐重量被固定下来。
[03:05.57]The precise weighing measure proves that salt used to be the most important commodity here.这样精准的计量方式说明盐曾经是诺邓最重要的商品。
[03:12.29]Huang and his son came to a winter market in Yunlong County to select pork for ham making.云龙县的冬季市场，老黄和儿子树江赶到集市上挑选制作火腿的猪肉。
[03:28.33]Pigs growing on the plateau are different.高原上的猪不是一般的大路货。
[03:35.99]Top-rated Nuodeng hams contain a moderate amount of fat.顶级的诺邓火腿可以长出完美的油花。
[03:42.72]Fried rice with ham is cooked by mixing rice evenly with diced ham in a hot pan which makes the fragrances of rice and meat melt together.制作火腿炒饭，热热的米饭混上肉丁，用手趁热团在一起，使得米香肉香混合起来。
[03:55.35]This dish tastes best when hot.趁热吃味道最好。
[03:58.83]Every year, hams are made between the winter solstice and the "Great Cold" of the Chinese lunar calendar.每年冬至到大寒是老黄父子制作火腿的最佳时间。
[04:15.20]At an elevation of 1,800 meters, Nuodeng sits where a river turns in a valley.诺邓在海拔1800米左右，位置恰好在河谷中江水转弯的地方。
[04:22.47]The wet and warm climate helps ferment the hams.这种温润的气候，最适合火腿的深度发酵。
[04:26.17]It takes much longer than one or two days to salt a ham.腌制火腿时间很长，并不只是一天两天。
[04:33.94]After being salted for a month, it will be hung up and air-dried.它一个多月的腌，还吊起来风干。
[04:37.64]Huang and his son salt hams in their old yard.火腿的腌制在老屋的院子里进行。
[04:46.15]The climate on the mountain keeps changing.山区的气候总是变化无常。
[04:49.94]A cold, sunny day is the best time to make hams.等到天晴气温低就是最佳的时机。
[04:54.33]Shujiang has 10 years of ham-making experience.树江已经做了十年的火腿。
[04:58.76]But he is still less skilled than his father.但是手艺远不如父亲。
[05:02.36]Yes, do it like this.对就这么腌。
[05:05.05]Salt it evenly. Press hard. Put more salt on.都擦。实实地擦，多擦一些。
[05:09.45]Besides his instructions, comprehension is also important.他教我怎么做之后，还是要得靠悟性。
[05:12.89]The processes of rubbing, blood discharging, salt spreading,因为他这个手的按摩，还有挤血，还有撒盐，
[05:16.26]and the amount of salt needed all depends on my own judgment.盐要上多少，还是要得靠悟性。
[05:20.55]It's simple to salt the hams.诺邓火腿的腌制过程很简单。
[05:23.21]Just spread self-made Nuodeng salt evenly on the ham, and press it repeatedly.自制的诺邓盐均匀地覆盖在火腿上，反覆揉压。
[05:29.01]Huang cherishes every grain of the salt due to its complex cooking process.手工制盐的过程繁复，这让老黄对每一粒盐都珍惜有加。
[05:35.72]People today no longer take salt seriously.今天的人已经很难体会食盐的珍贵。
[05:45.78]Advanced transportation and technology have make salt common and cheap.交通和技术的进步已经使盐成为成本极低的商品。
[05:50.55]But in our eyes, Nuodeng salt is still a gift bestowed by nature.但我们仍然认为诺邓盐是自然赐给山里人的一个特殊礼物。
[05:55.78]The river valley becomes warm and wet.海拔1800米的河谷渐渐温润起来。
[06:03.34]And over 1,000 hams begin to mildew.从现在起，上千条诺邓火腿开始长霉。
[06:06.93]The mold pushes hams into a deep fermentation process.这种霉菌，即将伴随着火腿的深度发酵。
[06:15.50]The dainty delicacy in the mountain is gradually maturing.藏匿在深山里的美味正在慢慢生成。

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舌尖上的中国英文版第一季01 自然的馈赠Part 4-云南大理诺邓火腿