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舌尖上的中国英文版第一季03 转化的灵感Part 11-东北黄豆酱

nonstop 于2016-05-23发布 l 已有人阅读

In north China, the meaning of sauce is more straightforward. Only a little paste is left in the jar of Wang Yuying's. Enough salt ensures the sauce won't get frozen in sever winter. In chilly northeast China, quiet a long time, salt in a form of sauce, has provided a physical and psychological support for people.3 months later, it will be time to make new soybean paste, but the preparation work will start now. The cooked soybeans are smashed in the pot. In northeast China, soybean is the only ingredient for making sauce. The monopoly is also a luxury.Heilongjiang province boasts the most fertile black soil in China. The farm and the harvest here is short and hasty, but the place produces the best soybeans. On the heated bed, six hands work together to pile the smashed beans into shape. The taste of the paste can even be the standard to measure whether a housewife is qualified. The tightly wrapped warm paste is hung on the wall. Over the course of the next 2 months, it will quietly ferment, and when spring arrives, the transformation will get even more dramatic.

在中国的北方,酱的意味更加直接 。王月英家的酱缸里只剩下一层缸底。足够的盐度,让酱在严冬中也不容易结冻。在寒冷的东北, 长久以来盐以酱的形式成为人们身体和心理的一种依靠。再过三个月就是下新酱的时候了,但是准 备的工作却要从现在开始。煮熟的黄豆在锅里直接被捣烂。在中国的东北地区,人们做酱只用大豆 这一种材料。这样的单一也是一种奢侈。黑龙江有中国最肥沃的黑土地,这里的耕种和收获急促而 短暂,却能出产最好的大豆。温暖的火炕上,六只手合力把豆泥堆砌成型。酱的味道甚至可以成为 衡量一个主妇合格与否的标准。捆绑成结实的酱坯被挂上墙。在之后的两个月里,它们静静的发酵 ,等到来年春天,再开始更深入的转化。

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