舌尖上的中国第1季 第60期:厨房的秘密(1)
Today, it seems a mission impossible to count up the number of varieties of Chinese food, or to divide the dishes into groups geographically, without raising any objections. 要在数量上统计中国菜的品种，在地域上毫无争议地划分菜
舌尖上的中国第1季 第61期:厨房的秘密(2)
The practice of boiling in cooking is closely linked to the invention of pottery cookers among which is Nixi black pottery, 煮这种烹饪方式与陶制炊具的诞生息息相关， a young member of the family, yet with a history of 3,000 years. 尼
舌尖上的中国第1季 第62期:厨房的秘密(3)
The finished product is black, the most valued colour among the Tibetans. 成品是黑色的这是藏族最推崇的颜色。 It's the result of chemical reaction between carbon molecules and the clay. 是炭分子与泥料产生的化学反应。 Po
舌尖上的中国第1季 第63期:厨房的秘密(4)
In China, food is usually connected with gratefulness. 在中国美食常常和感恩联系在一起。 It is the reward to the laborers. 是对劳动者的奖赏。 Another kind of pottery cooker is used in Kunming, a city near Shangri-La. 离香格里
舌尖上的中国第1季 第64期:厨房的秘密(5)
All about, like that. 就像这样。 In the past, a river could divide a town into two, with totally different languages and diets. 在过去，一条江能隔出两岸迥异的语言和饮食习惯。 However, it now connects and goes through our l
舌尖上的中国第1季 第65期:厨房的秘密(6)
The pig used today weighs 50kg. It has been cleaned. 50公斤的猪，清洗过后。 Now Ouyang is applying salt, sugar, spices and sesame and white spirits all over the skin. 再把盐、糖、五香粉，芝麻白酒等调料抹匀。 Then you nee
舌尖上的中国第1季 第66期:厨房的秘密(7)
The villagers are arriving one after another, yet the Steamed Pig is still only half-done. 村民们陆续来到这片红色会场可蒸猪才做好了一半。 Now it's time to pierce the skin evenly with a special nail-brush. 此时，要用特制的
舌尖上的中国第1季 第67期:厨房的秘密(8)
In Chinese kitchens, steaming is more frequently used to make staple foods than dishes. 中国人的厨房里，除了制作菜肴蒸更多用于主食。 Baozi is one kind of Chinese staple. 包子就是其中一种。 It's a kind of dumpling stuffe
舌尖上的中国第1季 第68期:厨房的秘密(9)
Around 1000 years ago, coal became widely used as cooking fuel, 1000年前，煤作为厨房燃料开始兴起， but it is from the age of firewood when Chinese cooks developed the habit of valuing heat, 但从木柴时代起中国的厨师就养成了
舌尖上的中国第1季 第69期:厨房的秘密(10)
Plane cutting or oblique cutting? 平刀，斜刀。 A cook specialized in Chinese cuisine knows it too well that even the slightest change in cutting may directly result in a total difference in the feeling on the tongue and teeth. 有追求的中国菜
舌尖上的中国第1季 第70期:厨房的秘密(11)
You slice it, and then shred. 先切片，再切丝。 It should be completed without any mistake. 整个过程必须一气呵成容不得半点闪念。 Any hesitation will ruin the tofu. 细如毛发的豆腐丝。 When the hair-like tofu shreds ar
舌尖上的中国第1季 第71期:厨房的秘密(12)
Go fast and heavily. That's right! 刀使劲砍下去，对！ Zhou Saiqun's daughter is preparing today's dinner for the family. 周赛群的女儿今天打算为一家人烹制饭菜。 She has two assistants, her mother and grandmother both of who
舌尖上的中国第1季 第72期:厨房的秘密(13)
Smells good! 好香！ The flavour Zhou Saiqun is talking about is the burnt flavour released in frying. 周赛群说的这种这香正是油炸彰显出的焦香。 Although more and more theories and tests are showing us the bad influence of overta
舌尖上的中国第1季 第73期:厨房的秘密(14)
Now fry the shrimps until they turn bright yellow. 把虾炸熟，炸成鲜黄色。 In old days, one learned how to cook through apprenticeship, 区别于传统的师徒间手口相传， but Zhou knows that nowadays students need to learn as much a
舌尖上的中国第1季 第73期:厨房的秘密(14)
Now fry the shrimps until they turn bright yellow. 把虾炸熟，炸成鲜黄色。 In old days, one learned how to cook through apprenticeship, 区别于传统的师徒间手口相传， but Zhou knows that nowadays students need to learn as much a
