★英語資源頻道為大家整理的舌尖上的中國(guó)英文版第一季第六集：《五味的調(diào)和》，供大家參考。更多閱讀請(qǐng)查看本站英語資源頻道。
五味的調(diào)和
To reconcile the five taste
美食列表：茶香煙熏鴨;香菜陳皮鴨;小籠湯包;無錫醬排骨;冬瓜老鴨湯;鹽焗雞;糖醋排骨;魚香肉絲;泡椒雞雜;麻辣豆花魚;麻婆豆腐;麻辣水煮魚;糖蔥;梁溪脆鱔;蟹黃小籠包;手推餛飩;肴肉;藤椒魚;紫菜蛋花湯;魚丸紫菜煲;白切雞;清蒸魚
Food list: tea cigarette smoked duck; duck coriander dried tangerine peel; Baozi Stuffed with Juicy Pork; Wuxi spareribs sauce; Dongguashan Laoya Tang; Salt Baked Chicken; Sweet and Sour Spare Ribs; Yu-Shiang Shredded Pork; pickled chicken giblets Tofu pudding; spicy fish; Mapo Tofu; spicy Sliced Fish in Hot Chili Oil sugar crisp eel; onion; Liang Xi; crab dumplings wonton meat; hand; vine pepper; fish; Seaweed and Egg Soup; fish seaweed pot; Sliced Boiled Chicken; steamed fish
中國(guó)飲食素有“味”是靈魂之說。不同的原材料，不同的調(diào)味品，不同的調(diào)制手法，不同的調(diào)味大師，引領(lǐng)食物到達(dá)更加美味的境界。咸鮮，甜咸，酸甜，酸辣，麻辣，香辣，苦香，鮮香……每一種美食，經(jīng)過中國(guó)人的精心烹飪制作，呈現(xiàn)了不同的味型與氣質(zhì)。本集要探究中國(guó)人烹制各種口味所需不同調(diào)味料，展示豐富的調(diào)味料的制作工藝，解密中國(guó)人高超的調(diào)味技術(shù)。10個(gè)故事，涉及川、魯、粵、淮揚(yáng)四大基礎(chǔ)菜系和新疆、云南等有代表性的地域美食，通過展現(xiàn)豐富多彩的烹飪文化，講述當(dāng)下中國(guó)人的真實(shí)生活，表達(dá)他們的真實(shí)情感。
Chinese diet is known as the "taste" is the soul of. Different raw materials, different spices, modulation technique is different, different seasonings master, leading to more delicious food in the realm of. Salty, sweet and salty, sweet, sour, spicy, spicy, sweet, delicious...... Each Food, after Chinese careful cooking, the flavor and different temperament. This set to explore Chinese cook a variety of flavors required different seasonings, display production technology rich sauces, decryption Chinese superb flavor technology. The 10 story, Sichuan, Shandong, Guangdong, involving four Huaiyang cuisine and Xinjiang, Yunnan based representative geographical Food, by showing the culinary culture rich and colorful, tells the story of the Chinese real life, express their true feelings.
五味的調(diào)和
To reconcile the five taste
美食列表：茶香煙熏鴨;香菜陳皮鴨;小籠湯包;無錫醬排骨;冬瓜老鴨湯;鹽焗雞;糖醋排骨;魚香肉絲;泡椒雞雜;麻辣豆花魚;麻婆豆腐;麻辣水煮魚;糖蔥;梁溪脆鱔;蟹黃小籠包;手推餛飩;肴肉;藤椒魚;紫菜蛋花湯;魚丸紫菜煲;白切雞;清蒸魚
Food list: tea cigarette smoked duck; duck coriander dried tangerine peel; Baozi Stuffed with Juicy Pork; Wuxi spareribs sauce; Dongguashan Laoya Tang; Salt Baked Chicken; Sweet and Sour Spare Ribs; Yu-Shiang Shredded Pork; pickled chicken giblets Tofu pudding; spicy fish; Mapo Tofu; spicy Sliced Fish in Hot Chili Oil sugar crisp eel; onion; Liang Xi; crab dumplings wonton meat; hand; vine pepper; fish; Seaweed and Egg Soup; fish seaweed pot; Sliced Boiled Chicken; steamed fish
中國(guó)飲食素有“味”是靈魂之說。不同的原材料，不同的調(diào)味品，不同的調(diào)制手法，不同的調(diào)味大師，引領(lǐng)食物到達(dá)更加美味的境界。咸鮮，甜咸，酸甜，酸辣，麻辣，香辣，苦香，鮮香……每一種美食，經(jīng)過中國(guó)人的精心烹飪制作，呈現(xiàn)了不同的味型與氣質(zhì)。本集要探究中國(guó)人烹制各種口味所需不同調(diào)味料，展示豐富的調(diào)味料的制作工藝，解密中國(guó)人高超的調(diào)味技術(shù)。10個(gè)故事，涉及川、魯、粵、淮揚(yáng)四大基礎(chǔ)菜系和新疆、云南等有代表性的地域美食，通過展現(xiàn)豐富多彩的烹飪文化，講述當(dāng)下中國(guó)人的真實(shí)生活，表達(dá)他們的真實(shí)情感。
Chinese diet is known as the "taste" is the soul of. Different raw materials, different spices, modulation technique is different, different seasonings master, leading to more delicious food in the realm of. Salty, sweet and salty, sweet, sour, spicy, spicy, sweet, delicious...... Each Food, after Chinese careful cooking, the flavor and different temperament. This set to explore Chinese cook a variety of flavors required different seasonings, display production technology rich sauces, decryption Chinese superb flavor technology. The 10 story, Sichuan, Shandong, Guangdong, involving four Huaiyang cuisine and Xinjiang, Yunnan based representative geographical Food, by showing the culinary culture rich and colorful, tells the story of the Chinese real life, express their true feelings.