老酸奶添加工业明胶的风波未平，使用工业明胶制“毒胶囊”的热浪又起。工业明胶之所以无法取代食用明胶，原因就在于工业明胶含有大量“杂质”，而这些杂质往往是有毒有害物质，不可避免地会存在诸多重金属成分，如铅、铬、汞等，容易导致血液疾病，甚至可以致癌。下面我们就来看看，近年来被曝光的舌尖上各种的“工业明胶风波”事件。
1、工业明胶制毒胶囊
【事件回放】宁海检察院通报了一起非法生产“毒胶囊”的案件，短短5个月，对外出售了高达9000万粒。一些企业，用生石灰处理皮革废料，熬制成工业明胶，卖给一些企业制成药用胶囊，最终流入药品企业，进入患者腹中。由于皮革在工业加工时，要使用含铬的鞣制剂，因此这样制成的胶囊，往往重金属铬超标。>>>详细
2、三元被曝曾采购大量问题明胶：工业下脚料制成
【事件回放】根据21世纪经济报道记者调查获得的证据显示，三元股份在2013年至2014年初向嘉利达苍南采购大量明胶，将其添加至三元酸奶的多个系列产品中。而嘉利达苍南的部分明胶原料，则来自河北省辛集市制革工业区。>>>详细
3、雅客金冠蜡笔小新等涉事明胶糖果下架
【事件回放】全球最大的明胶供应商嘉利达涉嫌在国内使用垃圾皮料制造明胶，而国内知名的糖果品牌雅客、金冠和蜡笔小新均使用该企业所提供的明胶。>>>详细
4、肉丸制作秘密：少量肉+肉精膏+明胶添加剂
【事件回放】一家专门出售肉类精膏和调味料的老板老张向记者介绍：“出于降低成本的要求，很多制作肉丸的小厂家、小作坊都控制肉丸中肉的含量，而肉含量的减少会导致肉丸出现两个问题，一是组织上会比较松散，缺少肉的弹性，二是风味上缺少肉的风味和香气。”减少肉量所带来的缺陷，就需要用各种食品添加剂一一弥补。在制作过程中，如果觉得丸子不够Q弹，可以加入少量明胶类的添加剂，便可大功告成。>>>详细
5、“皮鞋制老酸奶”：果冻老酸奶陷“工业明胶风波”
【事件回放】2012年4月9日，央视主持人赵普发表微博称根据调查记者的爆料，老酸奶和果冻不能吃，尤其是孩子，具体细节很恐怖，不便透露。该微博引爆了网络，迅速被网友大量转发和评论，焦点直指这些食品中使用的添加剂——明胶。>>>详细
6、明胶鱼翅大行其道尚无检测标准出台
【事件回放】继明胶果冻、明胶老酸奶、明胶胶囊之后，最近明胶这种“神器”又跟海味八珍之一的鱼翅发生了关系。记者发现一种名为“素鱼翅”的廉价鱼翅在海鲜市场悄然大行其道，消费者花数百元买来一碗鱼翅却很有可能吃到的是20元一斤的“明胶翅”。>>>详细
7、老鼠肉加明胶冒充羊肉出售
【事件回放】江苏无锡卫某等制售假羊肉案。2013年2月，在公安部统一协调下，江苏无锡公安机关出动200余名警力，在无锡、上海两地统一行动，打掉一特大制售假羊肉犯罪团伙，抓获犯罪嫌疑人63名，捣毁黑窝点50余处，现场查扣制假原料、成品半成品10余吨。经查，2009年以来，犯罪嫌疑人卫某从山东购入狐狸、水貂、老鼠等未经检验检疫的动物肉制品，添加明胶、胭脂红、硝盐等冒充羊肉销售至苏、沪等地农贸市场，案值1000余万元。>>>详细
8、雀巢“笨NANA”被质疑含明胶
【事件回放】据中国新闻网报道，有网友质疑称，“笨NANA”雪糕的皮静态放置1天或用水泡，也不见化掉。对此，生产商雀巢公司相关负责人表示，该产品均符合国家对食品的相关规定，不含有不合格的明胶成分。>>>详细
Recently, the documentary "A Bite of China" which takes the fine foods as the theme has beaten many TV series, becoming extremely popular on the microblog and turning into the hottest topic.
Helmed by award-winning documentary maker Chen Xiaoqing(陈晓卿), A Bite of China is filled with mouth-watering images of food ranging from haute cuisine to local delicacies, the documentary captures the beautiful and refined process of food-making.
China has a history of 5000 years of ancient civilization. Its food culture and the art of cooking is a part of the history of civilization, is the crystallization of Chinese culture.
Long-term since, because each district made of different raw materials, different ingredients, using different cooking methods, and formed their own unique flavor and different cuisines.
一、美食中英对照 烤松茸：roasted matsutake 油焖春笋：braised bamboo shoot 莲藕排骨汤：lotus root and rib soup 酸辣藕丁：hot and sour lotus root 炸藕夹：deep-fried lotus root sandwich 鱼头泡饼：bread soaked in fish head soup 香煎马鲛鱼：decocted mackerel 酸菜鱼：boiled fish with pickled cabbage and chili 二、中英文台本 第一集《自然的馈赠》 Episode 1 Gift of Nature 中国拥有世界上最富戏剧性的自然景观，高原，山林，湖泊，海岸线。这种地理跨度有助于物种的形成和保存，任何一个国家都没有这样多潜在的食物原材料。为了得到这份自然的馈赠，人们采集，捡拾，挖掘，捕捞，穿越四季。本集将展现美味背后人和自然的故事。 China have the world's most strange natural landscapes, plateaus,mountains and forests, lakes and rivers, coastline. Such kind of geographical span is very good for the growth and reserve of species, which any of other countries don't have a lot
of potential raw of food like China. To get the gift of nature, people collect, pick, dig, catch all year round. This episode will show the story about man and nature behind the delicious. 香格里拉，松树和栎树自然杂交林中，卓玛寻找着一种精灵般的食物——松茸。松茸保鲜期只有短短的两天，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24小时之后就会出现在东京的市场中。Shangri-la, in the nature hybrid forest of pine and oak tree, Zhuoma is looking for a sort of elf-like food——matsutake. Because the matsutake only have 2-day short fresh life, businessmen have to do with sophisticated processing with the fastest speed on the matsutake. Then, after 24hours a kind of this matsutake will soon appear in the markets in Tokyo. 松茸产地的凌晨3点，卓玛和妈妈坐着爸爸开的摩托车出发。穿过村庄，母女俩要步行走进30公里之外的原始森林。雨让各种野生菌疯长，但每一个藏民都有识别松茸的慧眼。松茸出土后，卓玛立刻用地上的松针把菌坑掩盖好，只有这样，菌丝才可以不被破坏，为了延续自然的馈赠，藏民们小心翼翼地遵守着山林的规矩。 At 3 a.m. in the habitat of matsutake, Zhuoma' father took zhuoma and her mather in a motorbike. After passing through the village, mother and daughter would walk into the virgin forest 30 km away. Heavy rain made all kinds of wild mushroom grow crazily, however, every Tibetan has a pair of sharp eyes.
第一集自然的馈赠 中国拥有众多的人口，也拥有世界上最丰富多元的自然景观。高原、山林、湖泊、海岸线，这种地理和气候的跨度，有助于物种的形成和保存，任何一个国家都没有这样多潜在的食物原材料。人们采集、捡拾、挖掘、捕捞，为的是得到这份自然的馈赠。穿越四季，我们即将看到美味背后人和自然的故事。 China has a large population, and the richest and most varied natural landscapes in the world——plateaus,forests, lakes and coastlines. These various geographical features and climate conditions have helped to form and preserve widely different species. No other country has so many potential food sources as China. By collecting, fetching, digging, hunting and fishing, people have acquired abundant gifts from nature. Traveling through the four seasons, we'll discover a story about nature and the people behind delicious Chinese foods. 自然的馈赠(1) ---松茸传奇 云南香格里拉，被雪山环抱的原始森林，雨季里空气阴凉。在松树和栎树自然混交林中，想尽可能跟上单珍卓玛的脚步，不是一件容易的事。卓玛和妈妈正在寻找一种精灵般的食物，卓玛在松针下找到的是松茸，一种珍贵的食用菌，这种菌子只能在没有污染的高海拔山地中才能存活。卓玛说：“一般走一公里的路，才能找到一朵松茸。”这只松茸的伞盖已经打开，品质不好。“以前的产量是很多，价格很低，现在产量低了，但价格很高”卓玛对我们这样讲到。松茸属于野生菌中的贵族，在大城市的餐厅里，一份碳烤松茸价格能达到1600元。松茸的香味浓烈袭人，稍经炙烤，就会被热力逼出一种矿物质的酽香，这令远离自然的人将此物视若珍宝。 Shangri-La, Yunnan, in the ancient forests nestled by snowy mountains. The air is wet and cool in the rainy season. It's not easy to catch up with Danzhen Zhuoma in the forest of pines and oaks. Zhuoma and her mother are looking for an elf-like food. Zhuoma has found matsutake under the pine needles. It's a precious and edible fungus, only surviving in certain high-altituded mountain areas that are free of pollution.''We can usually only find one matsutake every kilometre. Matsutake yield was once high, but the price was low. Its production has fallen this year while the price has surged.'' Matsutake is very expensive. At restaurants in the big cities, a dish of roast matsutake will cost 1600 yuan. Matsutake has an intense scent. After being lightly roasted, its spicy, mineral-like fragrance flows out. People who live far from nature regard the matsutake as some kind of treasure. 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
舌尖上的中国美味菜名双语对照 《舌尖上的中国》第二季一共8集，涵盖了150多个人的故事和300多种食物。 "A Bite of China II" includes eight episodes covering the stories of more than 150 people and over 300 types of food. 下面就是第三集《时节》Seasons美味菜名双语对照： Thunder bamboo shoots fried with shredded pork 雷笋炒肉丝 Stewed chicken with dried bamboo shoots 笋干炖鸡 Fish and tofu stewed in iron pot 铁锅炖鱼 Steamed bacon with Huang-ni-gong bamboo shoots
咸肉蒸黄泥拱竹笋 Elm seeds meal 榆钱饭 Nine-layer cake 九层皮 Purple perilla fried with spiral shell 紫苏炒青蛳 Xinjiang nut cake 玛仁糖/切糕 Xinjiang hand pilaf 抓饭 Sliced Noodles with shrimp roe 虾子小刀面 Steamed lotus root stuffed with sweet sticky rice 桂花糯米藕 Braised chicken with chestnuts 板栗烧鸡 Old duck stewed with lactarius deliciosus 老鸭雁来蕈
舌尖上的中国英语作文 导语： 《舌尖上的中国》是由中国中央电视台出品的美食类纪录片，主要内 容为中国各地的美食生态。下面是 yuwenmi 小编为大家整理的优秀英语作文 ，欢迎阅读与借鉴，谢谢! A bite of China The famous Chinese documentary television series, called “A bite of China” introduces the history and story behind food of various kinds in China. It quickly gained high ratings and widespread popularity.I speak highly of this documentary for it vividly promotes Chinese culture, which is supposed to be a successfully marketing case. Instead of simply boasting various kinds of cuisine, this one represents the production process behind food. What’s more, it matches up with the lives of local people, which triggers emotional connection. In addition, there are many beautiful natural sceneries, which attract many people’s attention. This food documentary reflects ecological civilization, showing the concept of sustainable development. For all of these aspects, it establishes a good image for our country. Therefore, it can be described as a successful food documentary. 【参考译文】 舌尖上的中国 中国著名的电视纪录片系列， 称为“舌尖上的中国”介绍了中国 的历史和背后的各种食品的故事。 我很欣赏这部纪录片， 因为它生动地宣传了中 国文化，这应该是一个成功的营销案例。而不是简单地吹嘘各种各样的美食，这 代表了食品背后的生产过程。更重要的是，它与当地人的生活相匹配，引发了情 感上的联系。此外，还有许多美丽的自然风景，吸引了许多人的注意。这部纪录 片反映了生态文明，体现了可持续发展的理念。所有这些方面，为我国树立了良 好的形象。因此，它可以被描述为一个成功的食品纪录片。
"舌尖上的中国"美食英文名翻译 莲藕排骨汤：lotus root and rip soup 鱼头泡饼：bread soaked in fish head soup 炸藕夹：deep-fried lotus root sandwich 腌笃鲜：bamboo shoot soup with fresh and pickled streaky pork 烤松茸：roasted matsutake 油焖春笋：braised bamboo shoot 酸菜鱼：boiled fish with pickled cabbage and chili 香煎马鲛鱼：decocted mackerel 酸辣藕丁：hot and sour lotus root 葱油椒盐花卷：steamed twisted rolls with scallion and spicy salt 馒头：steamed bread 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 兰州拉面：Lanzhou hand-pulled noodles 岐山臊子面：Qishan minced noodles 端午粽子：zongzi 青菜炒年糕：rice cake stir-fried with vegetables 毛蟹炒年糕：rice cake stir-fried with crabs 扁豆焖面：braised noodles with lentil 山西焖面：Shanxi braised noodles 清明团子：sweet green rice ball
舌尖上的中国中英文介绍 《舌尖上的中国》第二季于2013年1月10日在京正式启动，该片于2014年4月18日至6月6日，每周五在中央电视台综合频道（CCTV-1）21点档、中央电视台纪录频道（CCTV-9）22点档同步开播，同时在爱奇艺，乐视网等网络平台播出。 A bite of China2 was started on January 10th,2013 in Beijing. This documentary will be on from April 18th,2014 to June 6th,2014.Each Friday, audience can enjoy this documentary in CCTV1 at 21.pm, or CCTV9,22pm.In the meanwhile, it shows in IQIYI or Letv and other network platform. 《舌尖上的中国》讲述了从远古时代赖以充饥的自然谷物到如今人们餐桌上丰盛的、让人垂涎欲滴的美食，一个异彩纷呈、变化多端的主食世界呈现在你面前。这部纪录片将着重描绘不同地域、不同民族、不同风貌的有关主食的故事，展现人们对主食的样貌、口感的追求，处理和加工主食的智慧，以及中国人对主食的深厚情感。据导演透露《舌尖上的中国2》将加重川菜的部分。 A bite of China describes food’s transition from ancient to nowadays. In ancient, humans just could solve the hunger , they could not eat delicious food. But now, there are various of food on people’s dinner-table. A colorful and changeable major food world emerges your eyes. This documentary pays most attention on describing the stories about major food in different areas, different races and features. It shows the intelligence about Chinese. They went after food’s features, tastes, solution and process. Of course, it also reflects Chinese feelings. From the director, A bite of China will introduce the food of Sichuan most detail. 《舌尖上的中国2》共分为《脚步》、《心传》、《时节》、《家常》、《秘境》、《相逢》、《三餐》，第八集则为拍摄花絮。每集50分钟 A bite of China covers 8 segments, including 《Steps》，《Heart inheriting》，《Seasons》,《The daily life of a family》，《Nulls》，《Meeting》，《Three meals》. The eighth part is tidbits. Each section lasts 50 minutes. 第一集《脚步》 The first segment:《Steps》. 【汗水中的苦辣酸甜】 Four tastes in sweat, bitter, hot, acid and sweet. “路菜”是先人保存食物的智慧，进而被演化成标志性的中国美食。味觉记忆的强大，往往让人们对故乡食物的迷恋十分牢固，甚至被赋予“乡愁”这样的文学语汇。舌尖第二季分集《脚步》，将跟随那些奔波在路上的人们，品尝辛劳与汗水中的苦辣酸甜。 “Lucai” is wisdom of Chinese ancestor which comes from food’s keeping. It has became a symbol of Chinese delicious food. The strong strength of gustation
舌尖上的中国英语作文 《舌尖上的中国》是由中国中央电视台出品的美食类纪录片，主要内容为中国各地的美食生态。下面是xx为大家整理的优秀英语作文，欢迎阅读与借鉴，谢谢! A bite of China The famous Chinese documentary television series, called “A bite of China” introduces the history and story behind food of various kinds in China. It quickly gained high ratings and widespread speak highly of this documentary for it vividly promotes Chinese culture, which is supposed to be a successfully marketing case. Instead of simply boasting various kinds of cuisine, this one represents the production process behind food. What’s more, it matches up with the lives of local people, which triggers emotional connection. In addition, there are many beautiful natural sceneries, which attract many people’s attention. This food documentary reflects ecological civilization, showing the concept of sustainable development. For all of these aspects, it establishes a good image for our country. Therefore, it can be
这几年，电视中的美食节目层出不穷，从介绍美食到制作美食，再到厨艺大赛，吊足了观众的胃口。5月14日，大型纪录片《舌尖上的中国》将亮相CCTV-1综合频道每晚22:30的《魅力纪录》。这是央视纪录频道推出的首部美食类纪录片。 作为一部以饮食文化为出发点的纪录片，《舌尖上的中国》从主观上并没有跳出“吃”这个传统概念，然而分类上却更具备包容性。拓宽思路，打破以往饮食类节目、影片的区域菜系式的划分，转而从不同的文化起点入手，目前已播放的几集中，分别使用了，食材采集、主食差异、加工演变等主题，让每一集的涵盖领域更为广阔，从查干湖捕鱼到南海渔夫，从山东烙饼到新疆烤馕，从卤水豆腐到过桥米线，宏观的领域跨度更能体现出广阔国土上饮食文化的差异和共存。 《舌尖上的中国》其实从文化角度所探讨的问题并不仅仅是“吃”这么简单，传统、传承、劳动、收获，艰辛之余也包含着一种警醒。工手挖掘莲藕、2小时采集时限的竹笋、一公里一个的松茸，和仅剩下5人继承的高跷式捕鱼。在“吃”主题不变的前提下，生活的艰辛和传统的消亡成为隐含在背后的一种危机感，此刻“舌尖”犹如“刀尖”一般刺激着观众对食物和饮食文化的态度和认知。 【片中菜名的英文翻译】 莲藕排骨汤：lotus root and rip soup
鱼头泡饼: bread soaked in fish head soup 炸藕夹: deep-fried lotus root sandwich 腌笃鲜：bamboo shoot soup with fresh and pickled streaky pork 烤松茸：roasted matsutake 油焖春笋:braised bamboo shoot 酸菜鱼：boiled fish with pickled cabbage and chili 香煎马鲛鱼：decocted mackerel 酸辣藕丁：hot and sour lotus root 葱油椒盐花卷：steamed twisted rolls with scallion and spicy salt 馒头：steamed bread 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 兰州拉面：Lanzhou hand-pulled noodles 岐山臊子面：Qishan minced noodles 端午粽子：zongzi 青菜炒年糕：rice cake stir-fried with vegetables 毛蟹炒年糕：rice cake stir-fried with crabs 扁豆焖面：braised noodles with lentil 山西焖面：Shanxi braised noodles 清明团子：sweet green rice ball 鲜虾云吞面：won ton noodle with shrimps
舌尖上的中国之云南美食,英语翻译是学问 民间英语 《舌尖上的中国2》正在热播，被牢牢吸引的可不止国内的吃货，一堆堆的老外也是守在屏幕前，边看边咽口水。然而你知道吗？《舌尖》系列中，有不少咱们云南人餐桌上经常出现的菜肴。而到云南观光的老外，自然也是少不了要尝尝云南当地的美食，可对热情好客的云南人来说，气锅鸡、过桥米线、鲜花饼、腾冲大救驾……这些听到名字就让人垂涎欲滴的delicious，要怎么翻译给老外呢？ 外国人说 “以为吃过桥米线真得过座桥” 目前在外国游客比较多的城市和景区，不少餐馆都提供了双语的菜单，有的奇葩翻译被上传到网上乐翻了一片人，可也有不少翻译看着挺像那么回事。对于那些还是下了一些工夫，看起来有模有样的英文名，老外看了真能明白吗？ 来自美国的罗伯特已经在昆明住了一段时间，他说在不少提供双语菜单的餐馆里，过桥米线的翻译为：crossing the bridge rice noodle、cross over bridge rice noodle等，“刚看到的时候，我心想莫非我得过个什么桥，才能吃到这个菜。或者这个菜都是经过什么桥运来的。” 一度让罗伯特觉得疑惑的云南菜就是各种各样的野生菌，“餐馆都把它们翻译成mushroom，可是在我的印象中，mushroom就是指奶油蘑菇汤里面那种蘑菇，所以看到端上来的菜，我只能说‘Oh my god’。” 另外罗伯特还遇到过热情的云南人，查了字典之后告诉他某种野生菌的英文名字，“可是那个词我根本没听过，我猜他告诉我的应该是这种菌子在植物学里的名字，但遗憾的是我还是不知道它到底是什么。” 那么，这些云南味满溢的食物，到底要怎么翻译才能让老外明白呢？罗伯特说单纯翻译名字意义不大，他建议可以列出来这道菜是用什么食材、怎样做出来的。“最重要的是说清楚这个菜是什么味道，酸辣的还是甜的。” 云南人说 过桥米线究竟该咋翻译？ 在咱云南各种酸甜苦辣的吃食里，在外名气最大的当属过桥米线。来云南的外地人，不管是国内的还是国外的，都想找家正宗的老店尝一尝。可是过桥米线拿英文到底怎么说呢？ 在昆明市中心开了一家英语补习班的纪旻潆说，她会翻译成“guoqiao rice noodle”，“有的东西是没法翻译的，不如直接拿汉语拼音来说，然后再讲讲过桥米线的由来。”
英语作文：舌尖上的中国 导语：《舌尖上的中国》通过对中华美食的多个侧面，来展现食物给中国人生活带来的仪式、伦理等方面的文化，下面是yuwenmi小编为大家整理的优秀英语作文，欢迎阅读与借鉴，谢谢! 舌尖上的中国英语作文一：A bite of China There are many TV programs on Chinese cuisines, but few are like A Bite of China. The latest seven-part high-definition documentary offers insights into the geographical, historical and cultural dimensions of what Chinese eat. Filled with mouthwatering images of food ranging from haute cuisine to local delicacies, the docu captures the beautiful and refined process of food-making. The program is sure to attract both food buffs and ordinary audiences. The bonus is, the show is not only about dishes. Every episode will highlight different people, who will tell stories about their adventures with food. 舌尖上的中国英语作文二：A bite of China
细数《舌尖上的中国》美食英文名 易第教育解释 2012年5月14日，纪录片《舌尖上的中国》登陆央视一套晚间档，这是一部记录了中国千年沉淀下来的饮食文化为主的纪录片，下面我们就来看看片中菜名的英文翻译。 【片中菜名的英文翻译】 莲藕排骨汤：lotus root and rip soup 鱼头泡饼：bread soaked in fish head soup 炸藕夹：deep-fried lotus root sandwich 腌笃鲜：bamboo shoot soup with fresh and pickled streaky pork 烤松茸：roasted matsutake 油焖春笋：braised bamboo shoot 酸菜鱼：boiled fish with pickled cabbage and chili 香煎马鲛鱼：decocted mackerel 酸辣藕丁：hot and sour lotus root 葱油椒盐花卷：steamed twisted rolls with scallion and spicy salt 馒头：steamed bread 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 兰州拉面：Lanzhou hand-pulled noodles 岐山臊子面：Qishan minced noodles 端午粽子：zongzi 青菜炒年糕：rice cake stir-fried with vegetables 毛蟹炒年糕：rice cake stir-fried with crabs 扁豆焖面：braised noodles with lentil 山西焖面：Shanxi braised noodles 清明团子：sweet green rice ball 鲜虾云吞面：won ton noodle with shrimps 大煮干丝：raised shredded chicken with ham and dried tofu 豆腐脑：tofu curd 香炸奶豆腐：fried dried milk cake 蒙古奶茶：Mongolia milky tea 炸乳扇：fried dairy fan 烤羊排：baked lamp chop 红烧毛豆腐：stinky tofu braised in soy sauce 绍兴醉鸡：Shaoxing chicken in wine 酸菜白肉：pickled Chinese cabbage with plain boiled pork 酸菜饺子：dumpling of pickled Chinese cabbage
舌尖上的中国第三集英文解说词 Taste is more important than anything else as far as food is concerned. Anyway, Chinese have never restricted themselves to a certain tedious food list. With their understanding of the food, Chinese are always looking for inspiration of change. Once the clouds clear up, Yao Guiwen moves the split bamboo baskets to the terrace. He and his wife spend days making the tofu balls. Some tofu has already turned yellowish, but that's far from enough. Yao has to wait several more days when it gets hard and shriveled and skin turns black, tofu has matured. The change is because of fermentation. Wang Cuihua tightly wraps the shapeless tendered tofu with gauzes and squeezes out the water, and then the tofu finally takes shape. There is no time to loose. Tresh tofu would quickly turn sour. It means that Wang has to work very quickly without any rest. A basin of charcoal fire of proper heated would be the key to Yao's work in the afternoon. Jianshui in Honghe prefecture of Yunan province was named Lin'an in ancient times. It was once an important city in southwest china during the past 1200 years. Its brilliance has gradually faded with the pass of time, just like many other towns. In Yunnan Jianshui is a multi-ethnic settlement. Different cultures have merged here contouring a unique atmosphere. The tough tofu quickly inflated in the heat of the charcoal fire. It reminds people of the fermented flour. People of Jianshui like enjoying this special air dried and fermentative flavor. People can