纪录片《中国美食之旅》 第7期:北京篇(6)（在线收听）

The first step is most important to separate the skin from the fat.

首先最重要的是从脂肪上分离出表皮

It can inflate, so that when it roasts,

皮可以充气膨胀，这样在烘烤时

the skin can roast separately in this layer of air while the fat melts.

当脂肪融化时，皮可以单独地在空气层中烘烤

And renders. And renders and keeps the meat moist. Hm.

呈现并保持鸭肉的润泽

That's the secret of Peking duck.

这就是北京烤鸭的秘密

And how I do it is use a bicycle pump. Hm. I've always...

做到这点就要使用打气筒，我总这样做

It's really easy to do and it does it instantly.

这很容易，一瞬间就完成了

It's quite a cool thing.

真酷

'But Chef Li Chin is a firm believer that the old ways are best.'

但利群师傅是“传统方法总是最好”的坚定信徒

Oh, he does it by... Yeah, blowing into it. ..blowing into it. Wow.

他这样…吹气进去，吹气吹进去

Wow, I've never seen that done before,

哇，我之前从未这样做过

by a mouth.

用嘴巴吹

The Peking duck, it's a type of Mallard duck with white feathers.

北京烤鸭，一种有着白色羽毛的绿头鸭

The species is important because of the skin.

品种很重要，因为鸭皮的缘故

This is why the skin is very important.

这就是皮肤很重要的原因

You can't use any type of duck,

你不能用其它的鸭子品种

it has to be this type of duck that works.

必须是这种鸭子才行

It can inflate better and it's the amount of fat that it has in it.

可以充分膨胀，脂肪含量也刚好

But in a new health-conscious China,

但在中国有一个新的健康意识

there's a growing demand for a less fatty bird.

对低脂禽类有一个不断增长的需求

Now over half of the ducks consumed are reared from a super lean breed

现在超过一半的北京烤鸭是一种超低脂品种的

of Peking chick imported from England.

从英国引进的北京鸭子

With the entrails removed,boiling water

内脏剔除之后，开水

and sugar syrup are poured over the duck to tighten the skin.

和糖浆浇透鸭子全身，让皮收紧

It's hung up to dry for four hours and then it's ready to roast.

悬挂晾干四个小时，然后准备烘烤

It feels like parchment paper.It's essential that it's that dry.

感觉就像羊皮纸，那样干燥是必不可少的

One hour. One hour! Hour.

一小时，一小时

Duck over the flame.

火焰上的鸭子

And...ooh!

而且…噢！

That is beautiful. Beautiful,isn't it? Oh, it is so beautiful.

真美,很美，不是吗,噢，太漂亮了

I suppose it gives it, like, a...It's got a lovely fruit flavour.

我想这赋予了它，就像… 有了一种水果味

When I came to Beijing in the '80s,I had Peking duck.

80年代当我来到北京，我吃过北京烤鸭

I was very disappointed.And I went into the kitchen,

感到很失望，于是我进入厨房

and there were a lot of young chefs who did not have his expertise and knowledge.

有很多不专业的年轻厨师

This man is passionate. Thank you.

这个男人充满激情,谢谢你

Thank you.

谢谢

Chef Li Chin's passion has survived not only the Cultural Revolution -

利群厨师的激情不仅在文革中得以幸存

he battled to save his restaurant

他为挽救餐馆而奋力抗争

when the 400-year-old neighbourhood

当有400年历史的老居民区面临

was threatened with demolition to make way for new apartment living.

为了建设新公寓而被拆迁的威胁时

Only a third of Beijing's hutongs still exist,

只有三分之一的北京胡同仍然存在

and the living conditions here can be pretty primitive.

这里的生活条件可以是相当原始的

How was your loo experience?It's communal.

你的厕所体验如何,这是公共厕所

God, there was no privacy.

天啊，毫无隐私可言

Really? No. No segregation.Oh, my God! At all.

真的吗？真的，没有隔离,噢，上帝啊！一点也没

Everyone's equal here. Right!

在这里真是人人平等,没错

After an hour of roasting,our duck is ready to eat.

经过一个多小时的烘烤，我们得鸭子可以吃了

Wow! I can smell...It smells lovely and smoky.

哇！我可以闻到…闻起来很香有烟熏味

Can you see all the steam coming out?

你看到水汽蒸腾而出吗？

Slice it the middle.Look at that skin!

从中间切开,看那鸭皮

Oh. My mouth is watering like crazy.

噢，我开始口水横流了

'The ritual is familiar to people all over the world.

如何享用烤鸭，地球人都知道

'A dab of sweet bean sauce,a couple of slices of duck,

一点点甜面酱，几片烤鸭肉

'spring onion and cucumber,

小葱和黄瓜

'all wrapped in a wafer-thin pancake.'

全部被包裹进一张极薄的煎饼

Mmm!

嗯！

That is delicious.

美味可口

It's aromatic,

香气扑鼻

it's juicy, the skin is crispy.

多汁，皮很酥脆

I've eaten so many Peking ducks all over the world,

我在全世界吃了这么多的北京烤鸭

but this is the mothership.

但是这才是正宗的总店

Thank you.

谢谢