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舌尖上的中国第一季 第二集主食的故事 英文解说+中英文本

时间:2016-07-07 17:35  作者:admin  来源:搜狐网

2012年5月在央视首播《舌尖上的中国》为美食类纪录片,主要内容为中国各地美食生态,通过中华美食的多个侧面来介绍中华饮食文化的精致和源远流长。《舌尖上的中国》第二季于2013年1月9号开拍,预计在2013年年底播出。据说这次可能会以各地小吃为主打哦。不知道会有你们家乡的哪一道美食呢?吃货们一同流着口水守候吧!

影片中美食中英对照
黄馍馍:yellow steamed bun
葱油椒盐花卷:steamed twisted rolls with scallion and spicy salt
干炒牛河:stir-fried rice noodles with beef
腊汁肉夹馍:Chinese hamburger
羊肉泡馍:pita bread soaked in lamb soup
岐山臊子面:Qishan minced noodles
端午粽子:zongzi
毛蟹炒年糕:rice cake stir-fried with crabs
扁豆焖面:braised noodles with lentil
清明团子:sweet green rice ball


第二集《主食的故事》 
Episode 2  The Story of Staple Food

中国自然地理的多样变化,让生活在不同地域的中国人,享受到截然不同的丰富主食。从南到北,变化万千的精致主食,不仅提供了人身体所需要的大部分热量,更影响了中国人对四季循环的感受,带给中国人丰饶、健康、充满情趣的生活。

China has diverse natural, conditions across its land. As a result, Chinese people living in different areas enjoy absolutely different but rich staple food. From the south to the north, the diverse staple food provide energy for human bodies. Moreover, they influence people's feelings towards the change of four seasons and enrich the lives of the Chinese.

山西丁村,中原最古老的村落。主妇们最会制作面食。丁村人把加工成粉末状的谷物都称之为面。谷物加工的历史已有上万年。附近曾经出土过最古老的石磨盘。至今同一形制的磨盘还在使用。石磨将谷物研成粉末,再用筛过滤掉粗粒杂质,真正意义上的面食才得以出现。

The Ding Village in Shanxi is the most ancient village in the Central Plains. Housewives here are best at making food out of flour. Local people call the powdered cereals as flour.Cereal processing has a history of over 10,000 years. The most ancient millstone was unearthed just nearby. Today, millstones of the same shape are still being used. Millstones grind up cereals into powders. Sieve out the coarse grains. Then the real flour food appears.

山西是多山少川的内陆地区,蔬菜品种少。家庭主妇们没有条件在副食上进行调剂。为了提高全家人的食欲,只好在各种面食的制作手法上变换花样。一样面食百样吃,加工成餐桌上的美食。这些花样众多的精致面食,无不让人感到纤巧细手的灵动和聪明睿智的丰富想象。

Rich in mountains while lacking rivers, Shanxi is scarce in its vegetable varieties. Housewives cannot do much to enrich the non-staple food. So they figure out different ways of making flour food to increase the family's appetite. Flour is processed into various delicacies on the table.These diverse and delicate foods remind people of the women's nimble fingers and rich imagination.

当丁村的大妈们正忙着为一场寿宴精心制作花馍的时候,黄土高原上的窑洞里飘来了阵阵面香。绥德汉子老黄刚刚蒸好了满满一笼屉黄馍馍。古老的糜【méi】子经过老黄的加工,变得十分香甜可口。从农历十一月开始,每隔三天,他都要骑一个半小时的车,到县城里去卖。

When the women in the Ding Village are busy preparing a birthday feast, a fragrance of flour floats out from a cave house on the loess plateau. Huang Guosheng, a Suide native, just got a tray of yellow buns steamed. Processed by Huang, the glutinous millet becomes sweet and tasty. From the lunar November on, he would ride 1.5 hours to the county town every three days to sell the buns.

绥德县位于陕北丘陵沟壑地区。在今天的绥德,杂粮和小麦是餐桌上的主角,他们被陕北人变换成各种花样。绥德盛产糜子,黄馍馍就是用糜子面做的馒头。

Suide County sits in the hilly-gully areas in Northern Shaanxi. Today, minor cereals and wheat are the main ingredients on the table. Local people make them into diverse dishes. Suide is rich in the glutinous millet resources. The yellow steamed buns are made with this main ingredient.

糜子又叫黍【shǔ】,因为耐旱成为黄土高原最主要的农作物。8000多年前,黄河流域就开始种糜子。糜子蒸煮成饭,口感略差。但是这个本土食物在过去是陕北人最家常的主食。

Due to its drought-enduring nature, glutinous millet became the most important crop on the loess plateau. It was planted along the Yellow River regions more than 8,000 years ago. If the glutinous millet is directly steamed, it doesn't taste good enough. But it used to be the most popular staple food for people in Northern Shaanxi.

糜子分软硬两种。老黄将硬糜子与软糜子按七比三的比例混合,清水浸泡一夜之后上碾,还要再细细地筛一遍才能使用。但是老黄坚定地认为,用机器磨出来的糜子,远远不如在自家石碾子上碾出来的好吃。

There are two types of glutinous millets, the hard and the soft. Huang Guosheng mingles the two based on this proportion: 70% hard glutinous millets and 30% the soft kind, dip them in water over a night and then grind them up on a millstone. Then he would use a sieve to get rid of the rough grains. Huang firmly believes that the glutinous millet powdered by a machine lags far behind those ground up on his millstone.


炒过的糜子会散发出自然的清香,这是老黄最引以为骄傲的制作秘方。揉完的糜子面,要在缸里发酵一夜,经验告诉老黄,包上被子效果最好。

 

Fried glutinous millet produces natural fragrance. That's a recipe that Huang feels most proud of. After kneading the glutinous millet flour, Huang would put it in a big jar for fermentation for a night. Experience taught Huang to wrap up the jars with quilts to make the buns tastier.

未完,更多内容请看下页 TAG标签舌尖上的中国 主食的故事

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