舌尖上的中国英文版第一季02 主食的故事Part 8-广东云吞面和竹升面

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[00:01.84]For the mouthfeel of noodles, people from the north and south have absolutely different requirements.对于面条的口感，南方人和北方人的要求也有着天壤之别。
[00:11.62]The Cantonese like this type of slim noodles, which are completely different from Lanzhou hand-pulled noodles.广州人喜欢的这种细面，与兰州拉面口感完全不同，
[00:18.66]These noodles taste crispy, elastic and chewy.爽脆弹牙，韧性十足。
[00:22.76]Rice paddy gets ripe in Guangdong for up to three seasons out of a year.华南地区的广东，尽管稻米一年能熟两到三季，
[00:32.25]But that doesn't prevent the Cantonese from loving the noodles.也并不妨碍广东人爱吃面。
[00:36.74]Duck eggs are applied in dough making. 和这种面用的是鸭蛋，使用传统的方式和好面团之后，最关键在于压面时的力度。
[00:45.55] A bamboo is used to press against the dough. 用毛竹碾压面团，
[00:49.93]A person jumps while sitting at the other end of the bamboo. 用人体弹跳的重力让面团受力均匀。
[01:05.50]Thus, the dough can receive strength evenly. 压薄的面皮便可以用来制作面条和云吞皮。
[01:09.39]The thin flour can be made into noodles or wanton skin that have special elasticity. 这样压打出来的面具有独特的韧性，
[01:21.87]Stewing pig bones, ground fish and shrimp eggs for 3 hours, 配上用猪骨、大地鱼、虾籽等材料熬制3个小时以上的汤头，
[01:37.15]and the soup for the tasty wonton noodles is made. 一碗鲜美无比的云吞捞面就成了岭南人的最爱。
[01:40.54]Cantonese call noodles made with this traditional method bamboo noodles. 广东人把这种传统方法制作出来的面条叫做竹升面。
[01:47.82]This ancient method of dough pressing has been passed on for generations. 这种古老的压面方式世世代代沿用至今。

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舌尖上的中国英文版第一季02 主食的故事Part 8-广东云吞面和竹升面