舌尖上的中国英文版第一季03 转化的灵感Part 1-云南建水腐乳

Learn English free online - how to pronounce word in English - English Learning Online- www.pronounceword.com

[00:00.00]Taste is more important than anything else as far as food is concerned anyway.在吃的法则里风味重于一切。
[00:07.80]The Chinese have never restricted themselves to a certain tedious food list.中国人从来没有把自己束缚在一张乏味的食品清单上。
[00:15.18]With their understanding of food, the Chinese are always looking for an inspiration for change.人们怀着对食物的理解在不断地尝试中寻找着转化的灵感。
[00:21.91]Once the clouds clear up, Yao Guiwen moves the split-bamboo baskets to the terrace.天一放晴，姚贵文就把竹匾搬到天台上。
[00:46.21]He and his wife have spent days making the tofu balls.这些豆腐球是他和妻子几天的劳动成果。
[00:51.58]Some tofu has already turned yellowish.有些豆腐已经略显微黄。
[00:56.80]But that's far from enough.但这种程度的改变远远不够。
[00:58.57]Yao has to wait several more days.姚贵文还要再耐心等待几天。
[01:03.80]When it gets hard and shriveled and the skin turns black, then the tofu has matured.干瘪坚硬以及黑褐色的表皮才是成熟的标志。
[01:15.54]The change is because of fermentation.这种变化，来自于自然发酵。
[01:17.78]Wang Cuihua tightly wraps the shapeless tender tofu with gauze and squeezes out the water.王翠华用小块的纱布把不成形的嫩豆腐紧紧包里起来，挤压出水分。
[01:31.02]The tofu finally takes shape.豆腐才会成型。
[01:35.86]There is no time to lose.如果不抓紧时间。
[01:40.92]The fresh tofu will quickly turn sour.新鲜的豆腐很快就会变馊。
[01:43.48]It means Wang has to work very quickly without rest.这意味着她必须包得飞快并且没有时间休息。
[01:48.84]A basin of charcoal fire of proper heat will be the key to Yao's work in the afternoon.一盆烧得恰到好处的炭火是姚贵文下午工作的关键。
[02:05.66]Jianshui in Honghe Prefecture of Yunnan Province was named Lin'an in ancient times.位于云南红河地区的建水古城古称临安。
[02:15.42]It was once an important city in southwest China during the past 1200 years.在1200年间，一度是中国西南的重镇。
[02:22.05]Its brilliance has gradually faded with the passage of time.如今，时间已经让炫目的荣耀褪色。
[02:26.67]Just like many other towns in Yunnan, Jianshui is a multi-ethnic settlement.和云南的许多小城一样建水是一个多民族的聚居地。
[02:36.58]Different cultures have merged here, conjuring a unique atmosphere.各种文化的掺杂形成了特有的氛围和格局。
[02:41.53]The tough tofu quickly inflates in the heat of charcoal fire. 炭火的热力，让坚硬的豆腐迅速膨胀，
[02:55.38]It reminds people of fermented flour. 这很容易让人联想到发酵的面团。
[02:59.27]People of Jianshui like enjoying this special air-dried and fermented flavor. 建水人很会享用这种由风干和发酵打造出的特殊味道。
[03:08.09]People can enjoy the tofu with varied sauces. 蘸豆腐的调料各有不同，
[03:17.20]But for Yao, the texture of tofu is the most important. 但是对姚贵文来说，豆腐本身的质地才是最重要的。
[03:21.60]Tofu easily ferments in the warm weather of the river valley area. 河谷地区的温暖很容易让豆腐发酵，
[03:32.76]And the mildly dry air prevents it from rotting. 而适度的干燥又让它们不至于腐败。
[03:36.84]Yao is more sensitive than anyone else to the subtle relations between wind, water, sunshine and tofu. 对于风、水、阳光和豆腐之间的微妙关系，姚贵文比任何人都要敏感。
[03:49.81]This is the famous Daban Well of Jianshui. 这里是建水最著名的大板井。
[04:08.09]Beside the well, women set up a production line of tofu by just using their fingers. 在水井旁，女人们单靠手指的合作，就构建起一条豆腐的流水线。
[04:19.04]Water is a necessity in every procedure of making tofu. 做豆腐的各个环节都和水密不可分。 
[04:37.81]With a total of 128 wells in Jianshui, local residents are well versed with water. 拥有128口水井的建水人很懂得水。
[05:01.04]The Chinese believe water nourishes the spirit and mind up people. 中国人相信，水能滋养人的灵性和觉悟。
[05:09.12]Just like water to tofu, the common points speak for themselves. 这一点，就仿佛水对豆腐的塑造。两者间有一种不可言喻的共通。

Our dictionary

舌尖上的中国英文版第一季03 转化的灵感Part 1-云南建水腐乳