舌尖上的中国第1季 第82期:五味的调和(4)

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Its residents enjoy a prosperous life.Although Wuxi doesn't produce sugar cane¹,  生活富足虽然从来都不是蔗糖产区

Locals see Pork Ribs² in Soy Sauce a representative of the Wuxi cuisine³,    但在口味上无锡人却执着地选择了甜当地人认为酱排骨最能代表无锡的美食

not only for the meticulous⁴ choice of materials and cooking methods,but also for its sweetish taste.    除了在选料和烹饪方法上的讲究最负盛名的，还是它浓重的偏甜口味

The time-honored brand, Sanfengqiao, makes Pork Ribs in Soy Sauce with sugar from Guangdong.       老字型大小"三凤桥"酱排骨用的糖来自广东

Traditionally,one ounce of sugar is used for every ten ounce of ribs.       传统做法里食糖几乎占到排骨重量的十分之一

The level of sweetness is unimaginable to non-local diners.  这在中国其他地区的吃客们看来实在难以想像

Only long hours of simmering can bring out the flavors of the mix of spices.  只有经过文火慢炖各种调料的味道才会渗入排骨的肉质纤维

Sweetness and saltiness with a touch of the bones' fragrance      骨香浓郁、咸中带甜

all these flavors dominate the flavor profile of Wuxi cuisine.       奠定了传统锡帮菜的基本风味

As a well-known land of plenty, Wuxi is home to numerous crops.  作为鱼米之乡的无锡历来物产丰富

But sugar cane is an exception.  但这里惟独不是蔗糖产地

That leaves local people's addiction⁵ to sweetness an unexplained myth.  无锡人嗜甜的原因至今是一个他们自己都难以解开的谜

While heating the sugar, Yao could accurately⁶ tell the temperature of the syrup⁷ by simply feeling it with his finger. 过滤后的糖汁需要继续升温仅靠手指阿鸿就可以准确判断糖的温度和火候

Such sensitive hands are the result of 3 years' of training.      这门抓糖的绝技需要练习3年以上

As a Teochew saying goes,   我们潮汕有一句话

to make good sugar onions, one needs hands as tough as iron and steel.  做糖葱要练到铁手铜指，才不怕烫

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