★英語(yǔ)資源頻道為大家整理的舌尖上的中國(guó)英文版第四集：時(shí)間的味道，供大家參考。更多閱讀請(qǐng)查看本站英語(yǔ)資源頻道。
影片簡(jiǎn)介
片名：舌尖上的中國(guó) A Bite of China 導(dǎo)演：陳曉卿 類(lèi)型：紀(jì)錄片 Documentary
影片內(nèi)容提要
一、美食中英對(duì)照 泡菜：pickles 煲仔飯：Clay pot rice 荔芋臘鴨煲：Taro cured duck pot 腌魚(yú)：souse fish 臭鱖魚(yú)：Smelly Chinese Perch 臘八豆腐：Laba Tofu 臭豆腐：Smelly Tofu 毛豆腐：Hairy Tofu 金華火腿：Jiahua ham 蜜汁火方：Braised Ham in Honey Sauce 醬鴨：Braised duck with soy sauce 腌篤鮮：Pickled Tuk Fresh 黃魚(yú)鲞：the cured yellow croaker 油燜春筍：Stewed Spring Bamboo Shoots 面拖蟹：Stir-fired Crab 醉蝦：Drunken shrimps
二、中英文臺(tái)本（持續(xù)更新中） 第四集《時(shí)間的味道》 Episode 4 The Taste of Time
時(shí)間是食物的摯友，時(shí)間也是食物的死敵。為了保存食物，我們雖然已經(jīng)擁有了多種多樣的科技化方式，然而腌臘、風(fēng)干、糟醉和煙熏等等古老的方法，在保鮮之余，也曾意外地讓我們獲得了與鮮食截然不同、有時(shí)甚至更加醇厚鮮美的味道。時(shí)至今日，這些被時(shí)間二次制造出來(lái)的食物，依然影響著中國(guó)人的日常飲食，并且蘊(yùn)藏著中華民族對(duì)于滋味和世道人心的某種特殊的感觸。 Time is a friend of food,and also its enemy. New technologies can help preserve food,while traditional preservative techniques may create different and even tenderer flavours through salting,air-drying,stewing or smoking procedures. Today, the renovated traditional foods still influence the Chinese diet and preserve the unique feeling of the Chinese towards flavour and the world.
秋日的清晨，古老的呼蘭河水流過(guò)原野。它發(fā)源于小興安嶺，蜿蜒曲折地注入松花江。這條古老的河流，千百年來(lái)滋潤(rùn)著松嫩平原東部廣袤的土地，養(yǎng)育著這里的居民。9月，兩岸肥沃的黑土孕育出中國(guó)質(zhì)的稻米。在金秋的豐收之后，這里很快又將被冰雪覆蓋，成為一片寸草不生的白色海洋。 The old Hulan River flows gently on an autumn morning. Originating from the Lesser Khingan mountain range,it winds its way to the Songhua River. The river has irrigated the vast land east of Songnen Plain and nourished local people in the past hundreds of years. In September,the fertile black soils along the river yield the best rice in China. Later,ice and snow will turn it into a lifeless world.
在漫長(zhǎng)的冬季，當(dāng)?shù)厝肆?xí)慣存儲(chǔ)大白菜以備過(guò)冬。如今雖然都不難在冬季獲得新鮮的蔬菜，但是這種風(fēng)味獨(dú)特的腌制泡菜卻已經(jīng)成為一種讓本地人難以割舍、甚至走向全球化的風(fēng)味美食。 The locals have gotten used to storing Chinese cabbages before winter arrives. Today,fresh vegetables are not rare in winter,but pickles,with a unique flavour,have been indispensable for locals,and become popular worldwide.
金順姬從小在呼蘭河邊長(zhǎng)大，對(duì)她來(lái)說(shuō)，故鄉(xiāng)，就是這種讓她魂?duì)繅?mèng)系的泡菜的味道。金順姬的父母在這里已經(jīng)共同生活了40余年。如今，母親會(huì)把菜園里的收獲晾曬、腌制后寄給在大城市里生活的孩子們。 Kim Soon-Hee lives in Beijing. To her,hometown means nothing but the pickles she misses most. Kim's parents have been living here for more than 40 years. Today,Kim's mother usually mails her children the sundried and pickled vegetables harvested from her garden.
菜園里的白菜是母親每年7月頭伏時(shí)種下的。白菜選用的都是心緊葉嫩的品種，這也是制作辣白菜的上等食材。今天，女兒第一次和媽媽學(xué)習(xí)做泡菜。切好的白菜，要先用鹽水漬出多余的水分。由于年年壓泡菜，石頭已經(jīng)變得無(wú)比光滑。做泡菜是全村人在入冬前的頭等大事，一大早，各種準(zhǔn)備工作就陸續(xù)開(kāi)始。涂抹調(diào)料是做辣白菜最重要的步驟，調(diào)料包括辣椒、蘋(píng)果、白梨、魚(yú)露和蝦仁等等。調(diào)料的口味各家不同，只有現(xiàn)磨的干辣椒粉必不可少。 The mother plants the cabbage seeds in July when the hottest season of a year begins. The high-quality plants are also the perfect ingredient for making kimchi. Today,Kim is to learn how to make kimchi for the first time. Saline water is used to remove water from inside the sliced cabbages. The surface of the stone used every year has been glossy. Making kimchi before winter is of greatest importance to the villagers. The preparation starts in the early morning. The most important step is to sprinkle condiments that inclued chili,apple,pear,fish sauce and shrimp meat. The condiments vary from family to family,but fresh chili powder is a must-have.
影片簡(jiǎn)介
片名：舌尖上的中國(guó) A Bite of China 導(dǎo)演：陳曉卿 類(lèi)型：紀(jì)錄片 Documentary
影片內(nèi)容提要
一、美食中英對(duì)照 泡菜：pickles 煲仔飯：Clay pot rice 荔芋臘鴨煲：Taro cured duck pot 腌魚(yú)：souse fish 臭鱖魚(yú)：Smelly Chinese Perch 臘八豆腐：Laba Tofu 臭豆腐：Smelly Tofu 毛豆腐：Hairy Tofu 金華火腿：Jiahua ham 蜜汁火方：Braised Ham in Honey Sauce 醬鴨：Braised duck with soy sauce 腌篤鮮：Pickled Tuk Fresh 黃魚(yú)鲞：the cured yellow croaker 油燜春筍：Stewed Spring Bamboo Shoots 面拖蟹：Stir-fired Crab 醉蝦：Drunken shrimps
二、中英文臺(tái)本（持續(xù)更新中） 第四集《時(shí)間的味道》 Episode 4 The Taste of Time
時(shí)間是食物的摯友，時(shí)間也是食物的死敵。為了保存食物，我們雖然已經(jīng)擁有了多種多樣的科技化方式，然而腌臘、風(fēng)干、糟醉和煙熏等等古老的方法，在保鮮之余，也曾意外地讓我們獲得了與鮮食截然不同、有時(shí)甚至更加醇厚鮮美的味道。時(shí)至今日，這些被時(shí)間二次制造出來(lái)的食物，依然影響著中國(guó)人的日常飲食，并且蘊(yùn)藏著中華民族對(duì)于滋味和世道人心的某種特殊的感觸。 Time is a friend of food,and also its enemy. New technologies can help preserve food,while traditional preservative techniques may create different and even tenderer flavours through salting,air-drying,stewing or smoking procedures. Today, the renovated traditional foods still influence the Chinese diet and preserve the unique feeling of the Chinese towards flavour and the world.
秋日的清晨，古老的呼蘭河水流過(guò)原野。它發(fā)源于小興安嶺，蜿蜒曲折地注入松花江。這條古老的河流，千百年來(lái)滋潤(rùn)著松嫩平原東部廣袤的土地，養(yǎng)育著這里的居民。9月，兩岸肥沃的黑土孕育出中國(guó)質(zhì)的稻米。在金秋的豐收之后，這里很快又將被冰雪覆蓋，成為一片寸草不生的白色海洋。 The old Hulan River flows gently on an autumn morning. Originating from the Lesser Khingan mountain range,it winds its way to the Songhua River. The river has irrigated the vast land east of Songnen Plain and nourished local people in the past hundreds of years. In September,the fertile black soils along the river yield the best rice in China. Later,ice and snow will turn it into a lifeless world.
在漫長(zhǎng)的冬季，當(dāng)?shù)厝肆?xí)慣存儲(chǔ)大白菜以備過(guò)冬。如今雖然都不難在冬季獲得新鮮的蔬菜，但是這種風(fēng)味獨(dú)特的腌制泡菜卻已經(jīng)成為一種讓本地人難以割舍、甚至走向全球化的風(fēng)味美食。 The locals have gotten used to storing Chinese cabbages before winter arrives. Today,fresh vegetables are not rare in winter,but pickles,with a unique flavour,have been indispensable for locals,and become popular worldwide.
金順姬從小在呼蘭河邊長(zhǎng)大，對(duì)她來(lái)說(shuō)，故鄉(xiāng)，就是這種讓她魂?duì)繅?mèng)系的泡菜的味道。金順姬的父母在這里已經(jīng)共同生活了40余年。如今，母親會(huì)把菜園里的收獲晾曬、腌制后寄給在大城市里生活的孩子們。 Kim Soon-Hee lives in Beijing. To her,hometown means nothing but the pickles she misses most. Kim's parents have been living here for more than 40 years. Today,Kim's mother usually mails her children the sundried and pickled vegetables harvested from her garden.
菜園里的白菜是母親每年7月頭伏時(shí)種下的。白菜選用的都是心緊葉嫩的品種，這也是制作辣白菜的上等食材。今天，女兒第一次和媽媽學(xué)習(xí)做泡菜。切好的白菜，要先用鹽水漬出多余的水分。由于年年壓泡菜，石頭已經(jīng)變得無(wú)比光滑。做泡菜是全村人在入冬前的頭等大事，一大早，各種準(zhǔn)備工作就陸續(xù)開(kāi)始。涂抹調(diào)料是做辣白菜最重要的步驟，調(diào)料包括辣椒、蘋(píng)果、白梨、魚(yú)露和蝦仁等等。調(diào)料的口味各家不同，只有現(xiàn)磨的干辣椒粉必不可少。 The mother plants the cabbage seeds in July when the hottest season of a year begins. The high-quality plants are also the perfect ingredient for making kimchi. Today,Kim is to learn how to make kimchi for the first time. Saline water is used to remove water from inside the sliced cabbages. The surface of the stone used every year has been glossy. Making kimchi before winter is of greatest importance to the villagers. The preparation starts in the early morning. The most important step is to sprinkle condiments that inclued chili,apple,pear,fish sauce and shrimp meat. The condiments vary from family to family,but fresh chili powder is a must-have.