舌尖上的中国英文版第一季03 转化的灵感Part 3-安徽寿县豆腐

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[00:00.00]Shouxian County is an old little town in the north Anhui province, people there has a special attachment to tofu. 寿县是安徽省北部的一座古老的小县城，这里的人们对豆腐的情感非同一般。 
[00:12.61]They believe their ancestors invented the great tofu. 他们坚信，自己的祖先就是伟大的豆腐发明者。 
[00:16.96]In middle October, soybeans in north Anhui have already been ripped 10月中旬，皖北地区的黄豆早已收获归仓，用新黄豆磨制的豆腐向来最受欢迎。
[00:30.81]and stored tofu made with newly harvested soybeans has always been the most popular in China's thousands years old history of agriculture. 在中国几千年的农耕史中，大豆一直占据着重要的地位置。 
[00:46.47]Soybean has long occupied an important position among the well-known legumes. Soybean is the richest in protein. 在已知的豆科食物中，大豆是蛋白质最丰富也是最廉价的食物来源，
[00:56.26]So for the cheapest sustenance, but it was once in an awkward position. 可它早期的境遇一度尴尬。 
[01:03.87]Cooked soybeans failed to wet people's appetite and to make matter's worse caused flatulence people urgently need to find the best way to consume soybeans. 煮熟的大豆无法引起人们的食欲，并且使肠胃大量胀气，迫切的需要就是寻找到进食大豆的最佳方式。
[01:19.69]The white power on scale is gypsum, the key to turn soy milk into tofu.秤盘里的白色粉末是石膏，它是把豆浆点化成豆腐的关键。
[01:33.23]Hu Xuebing can use gypsum as skillfully as his ancestors. 胡学兵对于石膏的纯熟运用和他的祖先如出一辙。 
[01:47.92]When the denatured protein meets the gypsum, the boiling soymilk quickly coagulates.在煮沸的豆浆中，变性的蛋白质和石膏相遇后迅速发生胶凝作用，  
[02:16.58]The change is so drastic that it can be see in a blink of eye in ancient days. 这种变化如此巨大，以至于在瞬间就可以觉察到。
[02:25.18]Gypsum often appeared in secret scriptures of Chinese war locks. 遥远的年代里，石膏常常出现在中国术士们的秘籍之中，   
[02:41.11]It is said that was how the relation between gypsum and tofu originated started. 而它和豆腐的渊源据说也恰恰与此相关。 
[02:47.61]Over 2000 years ago, Liu An, the king of Huanan was addicted to alchemy when nurturing a mortal pill in soymilk. 很多人相信，2000多年前，正是热衷炼丹的淮南王刘安，在八公山中用豆浆培育丹苗时碰巧加入了石膏，  
[03:00.64]He happened to add some gypsum in it. 于是无意间促成了豆腐的诞生。  
[03:03.04]Many people believe that's how tofu was invented, regardless of whether the reality was as dramatic as the story. 不管事实是不是真的那么富有戏剧性，  
[03:12.95]Chinese must be coping for a long time before finally making tofu a great food of china. 中国人必定经历了漫长的摸索，才让豆腐最终成为了一种了不起的中国食物。  
[03:19.47]The invention of tofu however completely changes the fate of soybeans. 无论如何，豆腐的诞生彻底改变了大豆的命运。
[03:27.82]The great flexibility tofu offers a huge space for the imagination of the Chinese well-known for color its skill. 豆腐无限包容的个性，给擅长烹饪的中国人创造了极大的想象空间。  
[03:41.71]The disadvantages of soybeans were eliminated by reason or unconsciously. 那些原本让大豆尴尬的不利因素----胰蛋白酶抑制剂、不能被吸收的糖以及植酸，在中国人古老的转化手段中，都被自觉或不自觉地消除了。  
[03:51.69]As the ancient Chinese transform soybeans into tofu, the value of soybeans protein to human body reach the climax for the invention of tofu.豆腐的出现，让人体对大豆蛋白的吸收和利用达到了一种高峰。
[04:13.24]Chinese cooks' understanding of tofu will often take you by surprise. 中国厨师对豆腐的理解往往会让人大吃一惊。 
[04:22.94]May be it is also correct to say that the Chinese are showing their adaptability through tofu, and thus, soybean has been sublimated.或许可以说，中国人用豆腐表达了自己柔软变通的适应性。所有的这些，让一粒黄豆得到了升华。
[04:41.77]The milky juice arouses many thoughts in our mind. 这些乳白色的浆液令人浮想联翩。

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舌尖上的中国英文版第一季03 转化的灵感Part 3-安徽寿县豆腐