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舌尖上的中国第一季第一集:自然的馈赠(2)(双语+音频)

2016-01-29    来源:网络    【      美国外教 在线口语培训

 舌尖上的中国第一季第一集:自然的馈赠(2)(双语+音频)

吉迪村是香格里拉松茸产地的中心。凌晨三点,这里已经变成一座空村,所有有能力上山的人,都已经出门去寻找那种神奇的菌子。卓玛对记者这样说道:“如果不早出来的话,别人在我前面,我就什么都找不到,别人把全部松茸都拔走了。”穿过村庄,母女俩要步行走进20公里之外的原始森林,即使对于熟悉森林的村民,捡拾松茸也是一项凭运气的劳动,品质高的松茸都隐藏在土层之下。卓玛的妈妈找寻着两天前亲手掩藏过的菌坑,沙壤土层中果然又长出了新的松茸,可惜今年雨水不足,松茸太小。卓玛不安的说:“妈妈就是不会注意自己的身体,光顾着找松茸,我就是有一点担心,有一天她头晕倒在山上,毕竟她已经岁数大了。” 

Jidi village sits in the center of the matsutake production area in Shangri-La. It’s already empty before 3 am. Villagers who are able to climb mountains are out-searching for the amazing mushroom. “If we are late, the others won’t give us a chance. We won’t find any matsutake because the others will have picked them all.” Zhuoma and her mother will hike to the ancient forest 20 kilometres away. Even to the villagers familiar with the forest, to find a matsutake is completely luck. High grade matsutake hides deep in the earth. The mother is looking for a pit that she concealed two days ago. Under the earth, a new matsutake is growing but it is very small due to a lack of rain. “My mother cares more about looking for matsutake than her own health. I’m a little worried that one day she might faint while in the mountain. She is getting old.”  

酥油煎松茸,在松茸产地更常见。用黑陶土锅溶化酥油,放上切好的松茸生片,油温使松茸表面的水分迅速消失,香气毕现。高端的食材往往只需要采用最朴素的烹饪方式。以前藏族人都不爱吃松茸,嫌它的味儿怪。原来的松茸也就几毛钱一斤,可是这几年,松茸身价飞升,一个夏天上万元的收入,使牧民在雨季里变得异常辛苦。松茸收购恪守严格的等级制度,48个不同的级别,从第一手的产地就要严格区分。“这个菌子是一级菌,相当好的,相当大的”收购者拿着两只松茸骄傲的说着。松茸保鲜的极限是三天,商人们以最快的速度对松茸进行精致的加工。这样一只松茸,在产地的收购价是80元,6个小时之后,它就会以700元的价格出现在东京的超级市场中。 

Yak-butter-fried matsutake is common in the matsutake production area. Melt yak butter in a black clay pan. Then add the slices of matsutake. The slices are dried rapidly in hot oil and the fragrance’s released. Such luxurious ingredients need only to be cooked very simply. Tibetans didn’t like matsutake before because its strange taste. Matsutake used to be very cheap but recent years its price has shot up. To earn 10,000 yuan in one summer, herdsmen have to work hard in the rainy season. Matsutake prices are strictly based on grades. The matsutake products are divided into 48 grades before being sold. “This one can be rated as grade one. It’s quite good and big.” Matsutake mushroom can keep fresh for 3days at most so merchants processed it as delicately and as quickly as possible. A matsutake like this can be originally purchased for 80 yuan. And 6 hours later, it will appear at a supermarket in Tokyo priced at 700 yuan.  



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