一、美食中英对照
黄馍馍：yellow steamed bun
葱油椒盐花卷：steamed twisted rolls with scallion and spicy salt
干炒牛河：stir-fried rice noodles with beef
腊汁肉夹馍：Chinese hamburger
羊肉泡馍：pita bread soaked in lamb soup
岐山臊子面：Qishan minced noodles
端午粽子：zongzi
毛蟹炒年糕：rice cake stir-fried with crabs
扁豆焖面：braised noodles with lentil
清明团子：sweet green 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, conditions across its land. As a result, Chinese people living in different areas enjoy absolutely different but rich staple food. From the south to the north, the diverse staple food provide energy for human bodies. Moreover, they influence people's feelings towards the change of four seasons and enrich the lives of the 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 most ancient village in the Central Plains. Housewives here are best at making food out of flour. Local people call the powdered cereals as flour.Cereal processing has a history of over 10,000 years. The most ancient millstone was unearthed just nearby. Today, millstones of the same shape are still being used. Millstones grind up cereals into powders. Sieve out the coarse grains. Then the real 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 to enrich the non-staple food. So they figure out different ways of making flour food to increase the family's appetite. Flour is processed into various delicacies on the table.These diverse and delicate foods remind people of the women'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 busy preparing a birthday feast, a fragrance of flour floats out from a cave house on the loess plateau. Huang Guosheng, a Suide native, just got a tray of yellow buns 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 every three 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 areas in Northern Shaanxi. Today, minor cereals and wheat are the main ingredients on the table. Local people make them into diverse dishes. Suide is rich in the glutinous millet resources. The yellow steamed buns are made with this main ingredient.
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 was planted along the Yellow River regions more than 8,000 years ago. If the glutinous millet is directly steamed, it doesn't taste good enough. But it used to 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 a night and then grind them up on a millstone. Then he would use a sieve to get rid of the rough grains. Huang firmly believes that the glutinous millet powdered 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 natural fragrance. That's a recipe that Huang feels most proud of. After kneading the glutinous millet flour, Huang would put it in a big jar for fermentation for a night. Experience taught Huang to wrap up the jars with quilts to make the buns tastier.
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 most traditional dwelling format on the loess plateau in China. It has a history of over 4,000 years. For the hardworking farmers here, their basic wish is to renovate 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 every time. 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. And Huang is an honest businessman. One yuan for each bun, no bargain. In the coldest two months of a year, Huang can sell 15,000 buns. Taking into account the cost, he can 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 have settled down in the city. They no longer work on the farmland. But Huang doesn'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 gain food and clothing from the five cereals. The feel of satisfaction brought by these carbohydrates is just provided by millions of hardworking farmers like Huang.
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 basic color of the land in North China. Wheat was introduced into the Central Plains through the Hosi Corridor. As it contains rich nutrition, it has been the most vastly planted crop in North China after a localization process of over 4,000 years. This species originated from West Asia and has become the most important staple 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 bake them in a specially-designed fire pit. This type of round pancake contains little water and can be preserved for a long time. They're the indispensable staple 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 the Corban Festival with delicacies. Naan is the most favorite staple food for Uyghur people. The name originated from ancient Persian and has a history of over 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 were called Chui cakes and steamed cakes. They are the most popular staple food in the Central Plains. Ancient Chinese people were inspired by the water boiling food theory. They made China the earliest country to cook with steam.
At Di-men, woman who just had childbirth, one month after the baby was born, her husband’s family will return the presents they received on the couple’s wedding day back to her family. That’s the last of the celebration of the forming of a new family, now it’s finished, The women from the same clan bring the family presents, too. They also put eggs on top of the new rice, means a new life is born, Sincerely blessing the baby. Rice noodles is the major rice food, in Li-Ping in Gui-Zhou Province, can find it everywhere at the local markets, The locals’s Favorite is this noodles soup, smooth rice noodles. Served in spicy meat soup, can be serve as staple food in any meal. Grinding the soaked new rice into rice paste, It’s the first step of making rice noodles. Lading out rice milk, pouring in steamer, rice paste will be place above boiling water, steaming in high flame until finished, let it cool down on bamboo, collect and store, This is a typical rice noodles workshop in southern China, The rice noodles is as white as snow, still warm. Its unique rice fragrance, fill the air in the steamy room. They have a tacit understanding, every step every move, they have done it thousands of times, Plowing in spring, weeding in summer, cropping in autumn and storing in winter.
Similar to the making method of Li-Ping rice noodles, there is a type of rice food that Guang-Zhou folks love so much, “Hofen”(Flat rice noodles) originated from the town of Shahe in GuangZhou 150 years ago. Therefore this type of noodles also called “Shahe Fen”. Sha-Ho Fen is transparent and even thinner, The texture is softer and smoother, as well, eating shahe fen as staple food, Cantonese’s favorite is “Dry fried hefen with beef”, This dish is a major test for chefs in Cantonese cooking. An important factor in the making of this dish is “work heil”( The flavor, tastes, and “essence” imparted by a hot work on food during stir frying), must be done over a high flame and the stirring must be done quickly, evenly stirring, yet noodles can’t break into pieces, to those northern folks whom used to wheat noodles, this just a type of noodles that made of rice,
经典传统牛羊肉泡馍。泡馍是最土生土长的西安主食，吃泡馍最讲究的是掰馍，对西安人来说，这不但是个进食的过程，还是个享受的过程，每个人根据自己喜好的口感，掰出大小、形状不一的馍块，再配以熬煮了十几个小时的老汤，一碗看似豪爽简单的羊肉泡馍，其实内在精致复杂。
In Xian, Bun is the most common staple food, and “Chinese hamburger”(Cilp-bun with meat), is the most classic way to eat bun, “Chinese hamburger” is a brilliant combination of two kinds of food, White Bun and stewed meat, The White Buns in Sian are baked with fire, added in over 30 types of seasoning, the slow-cooked meat, soft and rich, the plain flavor of the White bun, makes the taste of the meat even more outstanding. Sian, in history the most bustling and flourishing city in the world, 13 dynasties had its capital built here, the whole world gathered together here, brought different delicious food from everywhere, until today, here is still the staple food paradise to the Chinese. Soaked bread was inspired by pita, a type of Sian staple foods, you need to tear the pita into pieces, according to your own size preference, To Sian folks, This little help, is satisfying and enjoyable. In xi-Bei, the perfect combination of staple food and soup, In addition to Pita soaked in lamb or beef soup, Lan-Zhou hand –pulled noodles with beef is definitely on the list.
兰州人都说：自己的早晨是从一碗牛肉拉面开始的，这个有着一千多家拉面馆的城市，每天要消耗一百万碗拉面，是兰州人心目中，当之无愧的主食王者。一碗面从拉制到煮熟上桌，看似不到两分钟时间，但其背后却有着很深的门道。
The morning in LanZhou, starts with a bowl of beef noodles soup, Here where the Huanghe River across, there are over 1000 Muslim hand-pulled noodles restaurants, everyday, over a million bowls of beef noodles soup are eaten. The flexible texture and piping not are the main factors, that Lan-Zhou hand-pulled noodles is being appreciated. A century ago, a Muslim, called Ma-Bao-Zi, pour the soup that cooked beef and lamp livers into a pot, and then this hot-pot noodles gone very popular. The clearness and turbidity of the beef soup are 2 of the keys to justify the genuineness of the beef noodles soup. The best beef noodles soup should have: clear and smooth soup, clean and clear daikon, sharp red chili oil, fresh green vegetable, bright yellow noodles, five features. Ma-Bao-Zi creatively added in “Fenghui water” when he was making dough(Fenghui is the ash of a type of plant called Fengfen and the ash contains potassium carbonate), that makes the dough more elastic, all the steps operate manually, Ma-Wen_Bin is the 4th generation of the Lan-Zhou hand-pulled noodles restaurant. He has been working in the restaurant over 40 years. To have the noodles come out in different sizes,(Wide, Medium, Thin, Extra thin), arms have to be strong, as well as the strength control that has to be strong yet wotj gentleness. Same wheat, grind into same flour, nevertheless it can be made into different noodles, show different characters.
About the texture of noodles, the north and south have different requirements, very different ,indeed, Guangzhou folks like this type of thin noodles, Its texture is completely different from Lan-Zhou hand-pulled noodles, Crispy and elastic, Full of flexibility, In Guangdong, a province in South China, Although paddy rice has up to 3 times of harvest in a year, to the Cantonese, that does not stop their love for noodles, very local(地道). They use duck egges for the dough, After making dough in the traditional way, Now is down to the critical factor- the strength of scrunching the dough, Scrunching the dough with bamboo, taking advantage of the gravity from bouncing, making sure the dough will be Scrunched evenly, the thin paste is now ready, for making noodles and wonton pastes, the bamboo-scrunched noodles, have an unique flexibility, served in the soup base that been simmering for 3 hours, which made of pork bones, flounders, shrimp roe and such. The delicious wontons noodles with shrimp eggs, becomes Lingnan folks’s favorite. The noodles that made in this traditional way, Guang-Zhou floks named it ”Jook-Sing noodles”. This old-style method of scrunching dough, has been used for generations, making dough, Cantonese use bamboos, Folks live in the Central Plains use sticks,.
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