文章列表
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1.舌尖上的中国第1季 第81期:五味的调和(3)
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In China, it is often used as a tonic 在中国,红糖通常被当作营养品 while the Teochew people use it as an ingredient for preserving food. 而潮汕人则偏...
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2.舌尖上的中国第1季 第80期:五味的调和(2)
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Today Yao plans to make more pancakes than usual 今天,阿鸿准备多做一些糖葱 tomorrow it is Winter Festival, a grand local occasion. 明天就是当地隆重的...
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3.舌尖上的中国第1季 第79期:五味的调和(1)
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No matter whether in the realm of cuisine or linguistics, 不管在中餐还是在中文里 the word taste encapsulates infinite possibilities. 神奇的味字似乎都...
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4.舌尖上的中国第1季 第78期:厨房的秘密(19)
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Xianyou! 羡有! I love cakes. 蛋糕啊。 He called me. Even the driver got lost. 他打电话给我,那司机都不认路。 Where have you been yesterday? 昨天去过...
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5.舌尖上的中国第1季 第77期:厨房的秘密(18)
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They are stuffing meat into the pomelo peels, using egg as a seal. 用鸡蛋液将肉馅儿封在袖子皮里。 They stuffed pomelo peels are to be sauteed and then...
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6.舌尖上的中国第1季 第76期:厨房的秘密(17)
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Liang Yihu is a fine artist, and also the founder of a charity. 梁以瑚,画家同时是位慈善组织的带头人。 Artistic creation is not a motivation for her, ...
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7.舌尖上的中国第1季 第75期:厨房的秘密(16)
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This Chinese restaurant in Hangzhou is also managed by Liang's team. 杭州的这家中餐厅也是由他的团队管理的。 Chef Ye Baorong is one of his old friends....
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8.舌尖上的中国第1季 第74期:厨房的秘密(15)
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When we soak the dried sea cucumbers in water, we have to exercise good control to puff them up properly, for example, from 1 kg to 6kg exactly. 在我...
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9.舌尖上的中国第1季 第73期:厨房的秘密(14)
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Now fry the shrimps until they turn bright yellow. 把虾炸熟,炸成鲜黄色。 In old days, one learned how to cook through apprenticeship, 区别于传统的师...
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10.舌尖上的中国第1季 第73期:厨房的秘密(14)
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Now fry the shrimps until they turn bright yellow. 把虾炸熟,炸成鲜黄色。 In old days, one learned how to cook through apprenticeship, 区别于传统的师...