舌尖上的中国英文版第一季02 主食的故事Part 11-浙江嘉兴粽子

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[00:00.00]Jiaxing natives start their day with a hot meat zongzi, a traditional Chinese food,made of glutinous rice with different stuffing. 嘉兴人的一天，却是从一个个包着各种馅儿的、热腾腾的肉粽子开始的。
[00:10.53]Jiaxing in the Taihu Lake area has always been known as a world barn.地处太湖流域的嘉兴以天下粮仓而著称。
[00:18.52]Today, the fast-pace production and lifestyle is turning this once seasonal food into a daily staple food.如今快节奏的生产和生活方式，使传统节气性食物变成日常主食。
[00:30.21]Every year in early lunar May, people memorize the poet Qu Yuan on the Dragon Boat Festival. 每年农历五月初，人们在端午节纪念大诗人屈原。
[00:45.09]Families in South China dip glutinous rice, wash bamboo leaves and make zongzi.中原南方家家户户，都要浸泡糯米、洗粽叶、包粽子、
[00:51.37]Liu Guangrong, a Sichuan native works in Jiaxing.刘光荣是一个从四川来嘉兴打工的裹粽技师。
[01:12.60]Here in a zongzi factory, he wraps 3,000 zongzi every day.他在粽子厂，每天要包3000个粽子。
[01:18.77]On average, he wraps 7 zongzi every minute.平均每分钟裹7个粽子。
[01:22.94]Each costs him Iess than 10 seconds.每个粽子用的时间不到十秒钟。
[01:26.46]In this standardized workshop, a zongzi needs to go through 36 procedures before it's finished.在标准化的粽子生产车间，每个粽子要经过36道工序才能被生产出来。
[01:38.55]Every working day, more than 1 million zongzi are produced.每个工作日，就会有大约100万只粽子被生产出来。
[01:43.21]This ancient staple food is showcasing a new look in this era.这种古老的主食，呈现出一种新的时代风貌。
[01:48.75]The charisma of hand-made zongzi remains.大手工生产的魅力依然包裹在其中。
[01:53.09]These young workers are using the temperature of their hands to protect the life of traditional food.这些年轻技师，正在用他们双手的温度呵护着传统食物的生命力。
[02:04.93]From agricultural civilization to industrial civilization, 从农耕文明，到工业文明，
[02:28.78]the progress of technologies has made zongzi no longer confined to areas or time.技术的进步使得粽子不再局限于地域和时令。
[02:35.25]But for Chinese people, making proper food for a particular season means the continuation of a traditional lifestyle.但是对于中国人来说，在适当的季节吃应季的食物才意味着对于某种传统生活方式的延续。

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舌尖上的中国英文版第一季02 主食的故事Part 11-浙江嘉兴粽子