《舌尖上的中國(guó)》第二季就像一部功夫電影，仿佛在廚藝界存在著刀光劍影的世界。
第三集 《時(shí)節(jié)》Seasons
雷筍炒肉絲
Thunder bamboo shoots fried with shredded pork
筍干燉雞
Stewed chicken with dried bamboo shoots
鐵鍋燉魚
Fish and tofu stewed in iron pot
咸肉蒸黃泥拱竹筍
Steamed bacon with Huang-ni-gong bamboo shoots
榆錢飯
Elm seeds meal
九層皮Nine-layer cake
紫蘇炒青螄
Purple perilla fried with spiral shell
瑪仁糖/切糕
Xinjiang nut cake
抓飯Xinjiang hand pilaf
蝦子小刀面
Sliced Noodles with shrimp roe
桂花糯米藕
Steamed lotus root stuffed with sweet sticky rice
板栗燒雞
Braised chicken with chestnuts
老鴨雁來(lái)蕈
Old duck stewed with lactarius deliciosus