[舌尖上的中国]解说词--中英文对照

一、美食中英对照

烤松茸：roastedmatsutake

油焖春笋：braisedbamboo shoot

莲藕排骨汤：lotusroot and rib soup

酸辣藕丁：hot andsour lotus root

炸藕夹：deep-friedlotus root sandwich

鱼头泡饼：breadsoaked in fish head soup

香煎马鲛鱼：decoctedmackerel

酸菜鱼：boiledfish 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 naturallandscapes, plateaus,mountains and forests, lakes and rivers, coastline. Suchkind 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 likeChina. To get the gift of nature, people collect, pick, dig, catch all yearround. This episode will show the story about man and nature behind thedelicious.

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 ofpine 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 dowith sophisticated processing with the fastest speed on the matsutake. Then,after 24hours a kind of this matsutake will soon appear in the markets inTokyo.

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 throughthe 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 Tibetanhas a pair of sharp eyes. After digging out the mushroom, Zhuoma covered thehole quickly with pine needles on the soil. Only in this way, can keep theorganization of mushroom from destroy. To continue the gift of nature, Tibetansfollow the rules of forests in mind.

为期两个月的松茸季节，卓玛和妈妈挣到了5000元，这个收入是对她们辛苦付出的回报。

During 2-month period of mushroom pitching,Zhuoma and mom had made 5000 yuan back. This payment presents the reward oftheir hard work.

老包是浙江人，他的毛竹林里，长出过遂昌最大的一个冬笋。冬笋藏在土层的下面，从竹林的表面上看，什么也没有，老包只需要看一下竹梢的叶子颜色，就能知道笋的准确位置，这完全有赖于他丰富的经验。

In the mao bamboo grove of Laobao, whocomes from Zhengjiang, there used to have a biggest winter bamboo shoot inSuichang. Winter bamboo shoots hide under the soil, just like noting from thesurface of the earth. As watching the color of bamboo leaves can Laobao knowsthe exact position where bamboo shoots are. It totally relay on his richexperience.

笋的保鲜从来都是个很大的麻烦，笋只是一个芽，是整个植物机体活动最旺盛的部分。聪明的老包保护冬笋的方法很简单，扒开松松的泥土，把笋重新埋起来，保湿，这样的埋藏方式就地利用自然，可以保鲜两周以上。

The way to retain freshness of bamboo isvery hard. Bamboo shoots are only a kind of bud, which is the most vigorouspart of the whole plant organism. Clever Laobao said it's very easy to protectwinter bamboo shoots. Digging up the loose soil, covering the bamboo shoots inthe holes again, preserving moisture. This way of covering makes use of natureand can retain freshness more than 2 weeks.

在中国的四大菜系里，都能见到冬笋。厨师偏爱它，也是因为笋的材质单纯，极易吸收配搭食物的滋味。老包正用冬笋制作一道家常笋汤，腌笃鲜主角本来应该是春笋，但是老包却使用价格高出20倍的遂昌冬笋。因为在老包眼里，这些不过是自家毛竹林里的一个小菜而已。

Winter bamboo shoots can be found in fourmajor Chinese cuisines. Cooks prefer it also for its pure flavor, which is veryeasy to take in other taste. Lao Bao is now using the bamboo shoots to make anormal home dish of bamboo shoot soup. The main material of bamboo shoot soupwith fresh and pickled streaky pork should have to be spring bamboo shoots,however, Lao Bao put the Suichang winter bamboo into use, which is 20 timeshigher than the winter bamboo shoots. Because Lao Bao thought it is only asmall kind of dishes in his home.在云南大理北部山区，醒目的红色砂岩中间，散布着不少天然的盐井，这些盐成就了云南山里人特殊的美味。老黄和他的儿子树江小溪边搭建一个炉灶，土灶每年冬天的工作就是熬盐。

In the northern part of mountain area ofDali in Yunnan province, many natural salt wells,which is an essential elementof special food of mountain people, spread in the striking red sandstone. LaoHuang and his son is setting up a cooking range beside the brook. The job ofthe cooking range is to boil salt every winter.

云龙县的冬季市场，老黄和儿子赶到集市上挑选制作火腿的猪肉，火腿的腌制在老屋的院子里开始。诺邓火腿的腌制过程很简单，老黄把多余的皮肉去除，加工成一个圆润的火腿，洒上白酒除菌，再把自制的诺盐均匀的抹上，不施锥针，只用揉、压，以免破坏纤维。

In the market of Yunlong county in winter,Lao Huang and his son rushed to pick up the pork to make the ham. The pickle ofham began in the yard of old house. The pickle of Nuo Deng Ham is very easy.Lao Huang got rid of the extra pork, made the pork a kind of mellow and fullham, put liquor on it to kill bacteria, and then spread on the salt made home.During the pickle, rubbing and pressing are only be used in case the fiber isdestroyed.

即使用现代的标准来判断，诺邓井盐仍然是食盐中的极品，虽然在这个古老的产盐地，盐业生产已经停止，但我们仍然相信诺邓盐是自然赐给山里人的一个珍贵礼物。

Even use the modern standard to make adecision, Nuo Deng Well Salt is still the top of salt. Although the place used to be rich ofsalt in the ancient times, we still believe Nuo Deng Salt is a valuable presentto the mountain people from nature.

圣武和茂荣是兄弟俩，每年9月，他们都会来到湖北的嘉鱼县，来采挖一种自然的美味。这种植物生长在湖水下面的深深的淤泥之中，茂荣挖到的植物的根茎叫做莲藕，是一种湖泊中高产的蔬菜——藕。

Shengwu and Maorong are twin brothers.Every September, they will come to the Jiayu county in Hubeing province, topick up a kind of natural delicious food. This sort of plants live in the mudsfar away from the river. The root of what Maorong has dug is called lotus root,a kind of high produced vegetables in the lakes.

作为职业挖藕人，每年茂荣和圣武要只身出门7个月，采藕的季节，他们就从老家安徽赶到有藕的地方。较高的人工报酬使得圣武和茂荣愿意从事这个艰苦的工作。挖藕的人喜欢天气寒冷，这不是因为天冷好挖藕，而是天气冷买藕吃藕汤的人就多一些，藕的价格就会涨。

As a professional of digging lotus roots,every year Shengrong and Maowu will be out for 7months. As soon as the seasonof lotus roots picking up, they will get to the place where is rich of lotusroots from their own home in Anhui province. The high payment make Shengrongand Maowu are willing to do the hard job. People who pick up lotus roots likecold weather, not because it's easy to pick up in cold weather but that peoplewho buy the lotus roots or eat it will be more and the price will be high.

整整一湖的莲藕还要采摘5个月的时间，在嘉鱼县的珍湖上，300个职业挖藕人，每天从日出延续到日落，在中国遍布淡水湖的大省，这样场面年年上演。

There are still 5 months left to pick up alake lotus roots. On the lake of Jiayu county, 300professionals keep workingfrom sunset to sunrise every day. You will see the same picture year and yearin every big province which is rich of freshwater lakes.

今天当我们有权远离自然，享受美食的时候，最应该感谢的是这些通过劳动和智慧成就餐桌美味的人们。

Nowadays, when we have the power to be faraway nature and enjoy delicious food, we should be grateful to the people whouse their hands and brain to make so many delicious food.

一、美食中英对照

黄馍馍：yellowsteamed bun

葱油椒盐花卷：steamedtwisted rolls with scallion and spicy salt

干炒牛河：stir-friedrice noodles with beef

腊汁肉夹馍：Chinesehamburger

羊肉泡馍：pitabread soaked in lamb soup

岐山臊子面：Qishanminced noodles

端午粽子：zongzi

毛蟹炒年糕：ricecake stir-fried with crabs

扁豆焖面：braisednoodles with lentil

清明团子：sweetgreen rice ball

二、中英文台本

第二集《主食的故事》

Episode 2 The Story of Staple Food

中国自然地理的多样变化，让生活在不同地域的中国人，享受到截然不同的丰富主食。从南到北，变化万千的精致主食，不仅提供了人身体所需要的大部分热量，更影响了中国人对四季循环的感受，带给中国人丰饶、健康、充满情趣的生活。

China has diverse natural, conditionsacross its land. As a result, Chinese people living in different areas enjoyabsolutely different but rich staple food. From the south to the north, thediverse staple food provide energy for human bodies. Moreover, they influencepeople's feelings towards the change of four seasons and enrich the lives ofthe Chinese.

山西丁村，中原最古老的村落。主妇们最会制作面食。丁村人把加工成粉末状的谷物都称之为面。谷物加工的历史已有上万年。附近曾经出土过最古老的石磨盘。至今同一形制的磨盘还在使用。石磨将谷物研成粉末，再用筛过滤掉粗粒杂质，真正意义上的面食才得以出现。

The Ding Village in Shanxi is the mostancient village in the Central Plains. Housewives here are best at making foodout of flour. Local people call the powdered cereals as flour.Cereal processinghas a history of over 10,000 years. The most ancient millstone was unearthedjust nearby. Today, millstones of the same shape are still being used.Millstones grind up cereals into powders. Sieve out the coarse grains. Then thereal flour food appears.

山西是多山少川的内陆地区，蔬菜品种少。家庭主妇们没有条件在副食上进行调剂。为了提高全家人的食欲，只好在各种面食的制作手法上变换花样。一样面食百样吃，加工成餐桌上的美食。这些花样众多的精致面食，无不让人感到纤巧细手的灵动和聪明睿智的丰富想象。

Rich in mountains while lacking rivers,Shanxi is scarce in its vegetable varieties. Housewives cannot do much toenrich the non-staple food. So they figure out different ways of making flourfood to increase the family's appetite. Flour is processed into variousdelicacies on the table.These diverse and delicate foods remind people of thewomen's nimble fingers and rich imagination.

当丁村的大妈们正忙着为一场寿宴精心制作花馍的时候，黄土高原上的窑洞里飘来了阵阵面香。绥德汉子老黄刚刚蒸好了满满一笼屉黄馍馍。古老的糜【méi】子经过老黄的加工，变得十分香甜可口。从农历十一月开始，每隔三天，他都要骑一个半小时的车，到县城里去卖。

When the women in the Ding Village are busypreparing a birthday feast, a fragrance of flour floats out from a cave houseon the loess plateau. Huang Guosheng, a Suide native, just got a tray of yellowbuns steamed. Processed by Huang, the glutinous millet becomes sweet and tasty.From the lunar November on, he would ride 1.5 hours to the county town everythree days to sell the buns.

绥德县位于陕北丘陵沟壑地区。在今天的绥德，杂粮和小麦是餐桌上的主角，他们被陕北人变换成各种花样。绥德盛产糜子，黄馍馍就是用糜子面做的馒头。

Suide County sits in the hilly-gully areasin Northern Shaanxi. Today, minor cereals and wheat are the main ingredients onthe table. Local people make them into diverse dishes. Suide is rich in theglutinous millet resources. The yellow steamed buns are made with this mainingredient.

糜子又叫黍【shǔ】，因为耐旱成为黄土高原最主要的农作物。8000多年前，黄河流域就开始种糜子。糜子蒸煮成饭，口感略差。但是这个本土食物在过去是陕北人最家常的主食。

Due to its drought-enduring nature,glutinous millet became the most important crop on the loess plateau. It wasplanted along the Yellow River regions more than 8,000 years ago. If theglutinous millet is directly steamed, it doesn't taste good enough. But it usedto be the most popular staple food for people in Northern Shaanxi.

糜子分软硬两种。老黄将硬糜子与软糜子按七比三的比例混合，清水浸泡一夜之后上碾，还要再细细地筛一遍才能使用。但是老黄坚定地认为，用机器磨出来的糜子，远远不如在自家石碾子上碾出来的好吃。

There are two types of glutinous millets,the hard and the soft. Huang Guosheng mingles the two based on this proportion:70% hard glutinous millets and 30% the soft kind, dip them in water over anight and then grind them up on a millstone. Then he would use a sieve to getrid of the rough grains. Huang firmly believes that the glutinous milletpowdered by a machine lags far behind those ground up on his millstone.

炒过的糜子会散发出自然的清香，这是老黄最引以为骄傲的制作秘方。揉完的糜子面，要在缸里发酵一夜，经验告诉老黄，包上被子效果最好。

Fried glutinous millet produces naturalfragrance. That's a recipe that Huang feels most proud of. After kneading theglutinous millet flour, Huang would put it in a big jar for fermentation for anight. Experience taught Huang to wrap up the jars with quilts to make the bunstastier.

老黄把家安在窑洞里，这种中国黄土高原最古老的居住形式，可以追溯到4000多年前。一位农民辛勤劳作一生，最基本的愿望就是修建几孔窑洞，有了窑，娶了妻，才算成家立业。

Huang's home, a cave house, is the mosttraditional dwelling format on the loess plateau in China. It has a history ofover 4,000 years. For the hardworking farmers here, their basic wish is torenovate a cave into a home and marry a wife. That's how a life gets complete.

老黄和老伴一次做700个黄馍馍，上碾、揉面、发酵前后要花3天时间。两个人从凌晨3点钟开始，一直要忙到晚上9点。老黄的馍馍做得实在，人也实在，一个一块钱，从不还价。在一年中最寒冷的两个月里，老黄能卖出15000个黄馍馍，刨去成本，一个冬天他的实际收入大约是8000元。

Huang and his wife can make 700 buns everytime. Grinding up, kneading and fermentation, the whole process takes 3 days.The couple works from 3 a.m. through 9 p.m. Huang's buns are good-tasting. AndHuang is

anhonest businessman. One yuan for each bun, no bargain. In the coldest twomonths of a year, Huang can sell 15,000 buns. Taking into account the cost, hecan earn 8,000 yuan in a winter.

老黄在这里养育了一儿一女。现在，孩子们都已经把家安在城市里，不再与土地打交道。然而，老黄不愿意离开，住着自己的窑洞，吃住自己种的粮食，老黄自足而踏实。

Huang has a son and a daughter. Both havesettled down in the city. They no longer work on the farmland. But Huangdoesn't want to leave. Living in his cave house and eating the food he plants,Huang feels satisfied with his wife.

千百年来，中国人从五谷中获得温饱，而这种碳水化合物营造出的满足感，正是亿万个像老黄这样在土地上辛勤劳作的农民提供的。

For thousands of years, Chinese people gainfood and clothing from the five cereals. The feel of satisfaction brought bythese carbohydrates is just provided by millions of hardworking farmers likeHuang.

秋季，辽阔的中国北方，成熟的小麦决定了大地的基本色。小麦，从河西走廊传入到中原，因为营养丰富，经过4000多年的本土化历程，成为中国北方栽培面积最广泛的农作物。这种原产于西亚的优良物种，已经成为中国人最重要的主食。

In autumn, the ripe wheat decides the basiccolor of the land in North China. Wheat was introduced into the Central Plainsthrough the Hosi Corridor. As it contains rich nutrition, it has been the mostvastly planted crop in North China after a localization process of over 4,000years. This species originated from West Asia and has become the most importantstaple food for the Chinese.

将小麦面粉发酵后，在特制的火坑中烤熟。这种圆形面饼，含水份少，极耐贮藏，是维吾尔家庭常年必备的主食。

After the wheat flour ferments, people bakethem in a specially-designed fire pit. This type of round pancake containslittle water and can be preserved for a long time. They're the indispensablestaple food for Uyghur families in all seasons.

新疆库车，人们用享受美食的方式来庆贺古尔邦节。馕是维吾尔族人最喜欢的主食。馕的叫法出自古波斯语，已有2000多年的历史。

In Kuqa, Xinjiang, people celebrate theCorban Festival with delicacies. Naan is the most favorite staple food forUyghur people. The name originated from ancient Persian and has a history ofover 2,000 years.

馒头最早出现的时候，名字叫炊饼也叫 蒸饼，是中原地区最受欢迎的主食。只有中国人的祖先从水煮食物的原理中获得灵感，并使中国成为最早用蒸汽烹饪的国家。

When they first emerged, steamed buns werecalled Chui cakes and steamed cakes. They are the most popular staple food inthe Central Plains. Ancient Chinese people were inspired by the water boilingfood theory. They made China the earliest country to cook with steam.

中国的五谷，始终是一个变化中的概念。大约两千年前，五谷的排序为稻、黍、稷、麦、菽，而今天，中国粮食产量的前三名已经变成稻谷、小麦和玉米。但是无论如何变化，都无法动摇稻米在五谷中的首席地位。

Five cereals in China have always been achanging concept. Around 2,000 years ago, the five cereals were namely rice,broomcorn millet, millet, wheat, and beans. But today, the three grains thatrank top in terms of their production volumes are rice, wheat and corn. Nomatter how things have changed, the leading status of rice remains unchanged.

地扪在侗语里的意思是泉水之源。地处清水江源头的地扪村，一年中阴雨天居多。吴顺玉正在自家的禾仓里取米。在这个潮湿的环境里，禾仓对于稻米的储藏起着至关重要的作用。木制吊脚瓦木结构的禾仓建在水上，可以防火、防鼠、防蚁虫。当地最古老的禾仓，已有300年历史。

In the Dong language, Dimen means theorigin of spring. Dimen Village sits at the origin of Qingshui River. It mostlyrains throughout a year. Wu Shunyu is fetching rice from their own barn. Barnplays a vital role i 马文斌是兰州牛肉拉面的第四代传人，他在拉面馆里工作了40年。要想拉出粗细不同的大宽、韭叶、毛细、荞麦棱子，不但要臂力过人，对力道的控制还要刚中带柔。同样的麦子，磨成同样的面粉，却可以做出不同的面条，表现出不同的精彩。

Ma Wenbin is the fourth-generationsuccessor of Lanzhou beef noodles. He's been working in a noodle shop for 40years. To pull the dough into noodles of different thickness, a chef needs tohave extraordinary strong arms and also exquisite skills in controlling hisstrength. The same wheat and the same flour, but different noodles anddifferent wonders are produced.

对于面条的口感，南方人和北方人的要求也有着天壤之别。广州人喜欢的这种细面，与兰州拉面口感完全不同，爽脆弹牙，韧性十足。华南地区的广东，尽管稻米一年能熟两到三季，也并不妨碍广东人爱吃面。

For the mouthfeel of noodles, people fromthe north and south have absolutely different requirements. The Cantonese likethis type of slim noodles, which are completely different from Lanzhouhand-pulled noodles. These noodles taste crispy, elastic and chewy. Rice paddygets ripe in Guangdong for up to three seasons out of a year. But that doesn'tprevent the Cantonese from loving the noodles.

和这种面用的是鸭蛋，使用传统的方式和好面团之后，最关键在于压面时的力度。用毛竹碾压面团，用人体弹跳的重力让面团受力均匀。压薄的面皮便可以用来制作面条和云吞皮。这样压打出来的面具有独特的韧性，配上用猪骨、大地鱼、虾籽等材料熬制3个小时以上的汤头，一碗鲜美无比的云吞捞面就成了岭南人的最爱。

Duck eggs are applied in dough making. Abamboo is used to press against the dough. A person jumps while sitting at theother end of the bamboo. Thus, the dough can receive strength evenly. The thinflour can be made into noodles or wanton skin that have special elasticity.Stewing pig bones, ground fish and shrimp eggs for 3 hours, and the soup forthe tasty wonton noodles is made.

广东人把这种传统方法制作出来的面条叫做竹升面。这种古老的压面方式世世代代沿用至今。

Cantonese call noodles made with thistraditional method bamboo noodles. This ancient method of dough pressing hasbeen passed on for generations.

同样是做面，广东人用毛竹，中原人则用的是擀面杖。擀面，是中原女孩子成长中必须要掌握的生活技艺。早面午席是丁村人做寿请客的习俗。为了老伴的70大寿，卫大妈早早地就为宴席上要吃的面食做起了准备。中国人称这碗面叫长寿面。为什么中国人过生日要吃面？面条是怎么成为中国人贺寿的象征呢？有一个说法是，面的形状长而瘦，谐音长寿，面条于是当仁不让地成为讲究讨口彩的中国人最受欢迎的生日主食。

When making noodles, the Cantonese usebamboo while those in the Central Plains apply a rolling pole. Making dough isa skill that girls in the Central Plains must master. Noodles for breakfast anda banquet in the noon is the custom in Ding Village when people hold a birthdayfeast. To celebrate her husband's 70th birthday, Madame Wai got up early toprepare the flour food. The noodles are called longevity noodles. Why Chinesepeople eat noodles on their birthdays? How did noodles become the symbol oflongevity? It is said that the shape of noodle is both long and slim. InPutonghua, long (chang) and slim (shou) is similar to the pronunciation oflongevity (changshou). Noodles are the most popular staple food on birthdaysfor the Chinese.

在丁村人的寿宴上，一项必须由全村人共同完成的仪式正在进行。吃面之前，挑出一根最长的放在寿星公的碗里，要等他吃下这碗带着全村人寓意长命百岁祝福的面条，一场寿宴才算圆满。

At the birthday banquet in Ding Village, aritual requiring the participation of all people is ongoing. Before eating thenoodles, all the people pick out the longest noodle in their bowl and put itinto the bowl of the one who celebrates the birthday. When be eats the bowlwith all the long noodles carrying the villagers' best wishes, a birthdaybanquet can be regarded as complete.

陕西岐山人过寿也吃面。每逢老人做寿，岐山人都会聚在一起，请来秦腔剧团搭台唱戏。这时候一碗热腾腾酸辣可口的岐山臊子面，作为台前台后的最佳配角是绝不可少的。

People in Qishan, Shaanxi also eat noodleswhen celebrating birthdays. Qishan people would gather together and invite aQin Melody troupe to perform. At this time, a towl of hot, sour and spicyQishan saozi noodles is indispensable.

吃臊子面最讲究的要数流水席。早上天刚亮，吃面的流水席就开了。据当地的史志记载，岐山臊子面起源于3000年前，“只吃面、不喝汤”是当地人约定俗成的饮食规矩。

From early in the morning, a feast servingguests with noodles starts. As soon as the guests come, they'll get a bowl ofnoodles. Local chronicles say that Qishan saozi noodles originated 3,000 yearsago. According to the local custom, people only eat the noodles but don't drinkthe soup.

陕西人把肉丁炒制的配料叫臊子，岐山臊子的做法更为讲究。肉丁切得薄而匀，干煸至透明状，再配以醋和秦椒辣面，文火慢炒。上等的臊子应该是色泽鲜红纯正，口感酸辣突出。这样一勺色泽油亮、辣而不燥的红油臊子，正是岐山臊子面的精髓所在。

The methods to make the ingredients for theQishan saozi noodles are very particular. Meat is chopped into thin and

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