纪录片《中国美食之旅》 第21期:成都篇(2)（在线收听）

The people here are obsessed with chillies,

这里的人们对辣椒很着迷

claiming they have a medicinal quality,

他们认为辣椒有药用价值

driving out the cold, wet climate.

能驱寒祛湿

You really feel like trying all of them,

真想尝遍所有辣椒

because some, I've never seen before.

因为一些辣椒 以前见都没见过

I hope they're right, because it really is damp here.

希望他们是对的 因为这里气候实在是太潮湿了

Even the seeds of the chilli,

即使是辣椒种子

which we tend to avoid in the West,

这种在西方我们不吃的东西

are sold here as a garnish.

在这里也当配头卖

They take the seeds out of the ones that are slightly off colour,

种子是从那些颜色不是很红

that aren't as desirable,

差强人意的辣椒里取出来的

so that's a lot of chilli!

这袋肯定是好多辣椒的种子了

Oh, so they stir-fry it, so it's dry toasting.

噢 把种子烘干 爆炒

You would think this assault

你可能认为辣椒对味蕾的轰炸

on their taste buds would be unbearable,

让人难以忍受

but it's not all about chillies.

但调味料并不只有辣椒

So big! Where do you start?

这么大 从哪里开始走啊

There's a second key

第二种关键调味料

ingredient that absolutely defines Sichuan food.

从根本上定义了四川美食

This innocent looking

这种纯净的香料

husk from the berry of the prickly ash bush

是花椒灌木的果实外壳

is called the Sichuan flower pepper.

叫做四川花胡椒 又称花椒

It creates an incredibly intense numbing sensation

它能带来强烈的麻木感

that balances the chilli heat of the food.

以平衡食物中的灼热辣感

It stimulates the taste buds,

它刺激味蕾

unleashing an explosion of flavours.

释放一种爆炸性的味道

I don't know why I'm actually a little terrified of trying it,

不知道我怎么会有点怕尝它

because I've cooked with it so many times.

因为我可是很多次用它做菜的啊

Wow!

哇!

Oh, my God!

噢 天那

It's really strong, really numbing heat,

太强烈了 特别的麻

much stronger than what we have in the UK.

比英国的花椒烈多了

It's these authentic local flavours

这种正宗的当地风味

that I've come here to cook with and master.

正是我到此地需要熟练使用的烹饪佐料

The fragrance of lavender taste is unbelievable.

还带有薰衣草香味 真是难以置信

I know. Lavender and a little citrus spice to it.

我知道 有薰衣草和一点陈皮的香味

I haven't been here for almost 24 years

我差不多有二十四年没回来了

and now I realise how much I miss this fragrance.

现在我终于意识到我有多想念这种香味