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舌尖上的中国第一季第一集:自然的馈赠(10)(双语+音频)

2016-02-05    来源:网络    【      美国外教 在线口语培训

云龙县的冬季市场,老黄和儿子树江赶到集市上挑选制作火腿的猪肉。高原上的猪不是一般的大路货,顶级的诺邓火腿可以长出完美的油花。制作火腿炒饭,热热的米饭混上肉丁,用手趁热团在一起,使得米香肉香混合起来,趁热吃味道最好。 
Huang and his son came to a winter market in Yunlong County to select pork for ham-making. Pigs on the plateau are different. Top-rated Nuodeng hams contain a moderate amount of fat. Fried rice with ham is cooked by mixing rice evenly with diced ham and hot ham. It makes the fragrances of rice and the meat melt together. This dish tastes best when hot. 

每年冬至到大寒,是老黄父子制作火腿的最佳时间。诺邓在海拔1800米左右,位臵恰好在河谷中江水转弯的地方,这种温润的气候,最适合火腿的深度发酵。“腌制火腿时间很长,并不只是一天两天,它一个多月的腌,还吊!”老黄深有感触的说道。火腿的腌制在老屋的院子里进行。山区的气候总是变化无常,等到天晴气温低就是最佳的时机。树江已经做了十年的火腿,但是手艺远不如父亲。  
Every year ham is made between the winter solstice and the great cold of the Chinese lunar calendar. At an elevation of 1800 meters, Nuodeng sits where a river turns in a valley. The wet and warm climate helps ferment the hams. “It takes much longer than one or two days to salt a ham. After being salted for a month, it will be hung up and air-dried. Huang and his son salt hams in their own yard. The climate on the mountain keeps changing. A cold sunny day is the best time to make hams. Shujiang has ten years of ham-making experience, but he is still less skilled than his father.



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