舌尖上的中国第三集英文解说词

完整版,英文,舌尖上的中国,解说词,文案,a bit of china

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 enjoy the tofu with various sauces, but for Yao, the texture of tofu is the most important. Tofu easily ferments in the warm weather of river valley area, and mildly dry, and preventive for rotting. Yao is more sensitive than any one else to the subtle relationships between wind, water, sunshine and of course tofu. This is the famous Daban well of Jianshui beside the well, women set up a production line of tofu by just using their fingers. Water is a necessity in every procedure of making tofu. With the total of 128 wells in Jianzhou, local residents are well versed with water. The Chinese believe that water nourishes the spirit and mind the people just like water to tofu. The common points speak for themselves.

Shiping county, Yunnan. The ancient town of Shiping is less than 40 kilometers from Jianshui. Tofu here has a completely different look. The finished product is

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