舌尖上的中国第1季 第53期:时间的味道(10)

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The new products that incorporate¹ Chinese and western flavours have been worked out. 具有中式和西式混合风味的火腿新品种。

Every pig leg is to be massaged² to ensure smooth respiration³ and thorough⁴ fermentation of the meat. 每条猪腿原料都要经过按摩处理以保证它在后续过程中充分呼吸和发酵。

The control of temperature and humidity⁵ are important to make the meat properly salted. 上盐过程中，通过控温和控湿在确保猪腿吸收恰到好处的盐量的同时。

The reduced content of salt will contribute to a healthy diet. 也降低了盐的含量以适应今人对健康饮食的要求。

After 30 months of fermentation in cellars⁶, the meat finally turns into ham with a strong aroma⁷. 长达30个月以上的窖藏发酵之后在酶的作用下最终制造出最浓郁的异香。

Ham dishes have also been improved. 火腿菜在传统的基础上也进行了改良。

The processed less-salted ham slices meet the demand for health. 低盐火腿被切成薄片，精细加工更加符合健康的饮食潮流。

The new ham products, that can be eaten rare, provide traditional diners with an opportunity to experience flavours from abroad. 可以生食的火腿新品种让传统的食客可以领略到异域风情。

Jinhua ham is progressing with the city where it's produced. 金华火腿正在与金华这座小城一起在时代中演变、迈进。

In the big cities like Shanghai, people better cherish⁸ the memory of traditional food. 而在像上海这样繁华都市里人们更为恋恋不舍的似乎还是记忆里的那些老味道。

Sanyang Southern Products Shop is well-known among the elders in Shanghai. 三阳南货店是上海老辈人熟知的土特产商店。

Almost all the dried food products from Jiangsu and Zhejiang can be found here. 江浙地区的各式干货在这里都能买到。

During the Spring Festival in 2012,13,000 Jinhua hams were sold out here. 2012年的一个春节这里就卖掉了一万三千条金华火腿。

Each of them was produced in the traditional way. 每一条都是传统的、旧式的。

I don't need hand cream all the year round. 我一年四季我不用擦油的。

My hands are always covered with ham oil. 因为每天都是火腿油。

I don't know how many times I need to wash my hands per day. 一天不知道要洗多少次手呢。

We have enough oil. 我们都是油水很足的。

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