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舌尖上的中国英文版第一季03 转化的灵感Part 2-云南石屏豆腐

nonstop 于2016-05-16发布 l 已有人阅读

The ancient town of Shiping is less than 40km from Jianshui. Tofu here has a completely different look. The finished product is shockingly big. But it's unusually tenacious. And it almost doesn't crumble. A dash of salt can best preserve the tofu's freshness.Yunnan has never been a major soybean production area, but it has a long history of making tofu. One corn for one piece of tofu. There is a tacit agreement between the buyer and the seller.For the past 3 decades, Yao's tofu stall has never been quiet. It takes half an hour to walk from the stall to home and Yao has to go across almost the entire town. The rapid development has changed many aspects of Jianshui. As time goes by, some variables have disappeared and others, altered. And new ones are added. But there are some that stand the tests of time and remain.The Yao's life centered on tofu is watery and hard. The biggest wish of the husband is to fish in the big lake far away. He has no merits but only shorcomings. To the couple, every piece of tofu is precious. It help them to support their children and sustain a happy family life.In the past over 1,000 years, with rounds of northern immigration, tofu, the representative of central China's food culture, has taken roots in the abundant land on the south-west border. And it has developed its unique disposition. The production details remind us of the hinterland of central China that is thousands of miles away. There, from birth to prosperity, tofu has enjoyed a history of 2,000 years.Hu Xuebing is on his way to the county town. He needs to sell his tofu at the morning market.

在距离建水不到40公里的古城石屏,这里的豆腐在气质上却大为不同。成形的豆腐体积大得惊人,难得的是它们极富韧性,几乎不会破损,少许的盐就可以最大程度地保鲜。中国的云南,历来不是大豆的主要产区,可却不妨碍这里拥有悠久的豆腐历史。吃一颗豆腐,投一粒玉米,用这种方法记数,买卖双方十分默契。30年来,姚贵文的豆腐摊上很少冷清过。从豆腐摊回家要走30分钟,几乎横穿老城。发展的速度飞快,这改变了建水的很多事情。在漫长的时间里,一些变量消失了,一些变量被修改,还有新的变量加入进来。总有一些经得起时间的磨砺,保留了下来。姚贵文和王翠华围绕着豆腐的生活清淡辛苦。丈夫最大的愿望是能去远方的大湖钓鱼,虽然他从来没有钓过鱼。在这对夫妇眼里,每一颗豆腐都很珍贵,它们能够帮助自己供养子女,过上幸福安稳的生活。在1000多年里,伴随着北方民族的数次迁入,豆腐代表的中原饮食文化已经深植于西南边陲的这片富饶之地,并且演绎出自己独特的气质。这些一脉相承的制作细节,让人联想到几千公里外的中原腹地。在那里,中国的豆腐从诞生到兴盛,一路走过2000年。胡学兵正赶往县城,他要在早市上卖掉今天的豆腐。

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