★英語(yǔ)資源頻道為大家整理的舌尖上的中國(guó)英文版第五集，供大家參考。更多閱讀請(qǐng)查看本站英語(yǔ)資源頻道。
廚房的秘密(上)
Kitchen (on)
美食列表：香菇灌湯包;蒸蛋餃;西湖醋魚(yú);咸鴨蛋;蔥燒海參;金絲蝦球;剁椒魚(yú)頭;炸臭豆腐;紅燒獅子頭(葵花大斬肉);大燙干絲;糖醋菠蘿排骨;汽鍋雞;粉葛蒸肉;均安蒸豬;酒釀火方;紫熗虎尾;素湯;文思豆腐;鑒真素鴨;新式大閘蟹;云霧鴛鴦龍井蝦仁
Food list: mushrooms soup dumplings; steamed egg; Steamed Grass Carp in Vinegar Gravy; Salted Duck Egg; Braised Sea Cucumber with Scallion; Braised Shrimp Balls; Duojiaoyutou; fried Stinky tofu; braised meat balls in brown sauce (sunflower big chopped meat); large hot Gansi; sweet and sour pork ribs with pineapple; Boiler Chicken; kudzu steamed meat; all steamed pork; wine brew fire; purple Qiang Huwei; plain soup; Vince tofu; his new Dried Tofu; crabs; cloud Yuanyang Longjing shrimp
與西方“菜生而鮮，食分而餐”的飲食傳統(tǒng)文化相比，中國(guó)的菜肴更講究色、香、味、形、器。而在這一系列意境的追逐中，中國(guó)的廚師個(gè)個(gè)都像魔術(shù)大師，都能把“水火交攻”的把戲玩到如火純青的地步，這是8000年來(lái)的修煉。我們也在這漫長(zhǎng)的過(guò)程中經(jīng)歷了煮、蒸、炒三次重要的飛躍，他們共同的本質(zhì)無(wú)非是水火關(guān)系的調(diào)控，而至今世界上懂得蒸菜和炒菜的民族也一家。本集將主要透過(guò)與具有精湛美食技藝的人有關(guān)的故事，一展中國(guó)人在廚房中的絕技。
And the western "lettuce and fresh, food and meal" diet compared to traditional culture, Chinese dishes more pay attention to color, smell and taste, shape. In this series of artistic pursuit, Chinese cook all like magic master, can make "water and fire to attack" trick play fire pure green point, this is 8000 years of practice. We also experienced the boiled, steamed, fried three important leap in this long process, their common essence is nothing but the regulation and relationship, and now the world knows steamed dishes and cooking nation also only this one. This set will be through with exquisite Food skilled people about the story, a Chinese in the kitchen skills.
廚房的秘密(上)
Kitchen (on)
美食列表：香菇灌湯包;蒸蛋餃;西湖醋魚(yú);咸鴨蛋;蔥燒海參;金絲蝦球;剁椒魚(yú)頭;炸臭豆腐;紅燒獅子頭(葵花大斬肉);大燙干絲;糖醋菠蘿排骨;汽鍋雞;粉葛蒸肉;均安蒸豬;酒釀火方;紫熗虎尾;素湯;文思豆腐;鑒真素鴨;新式大閘蟹;云霧鴛鴦龍井蝦仁
Food list: mushrooms soup dumplings; steamed egg; Steamed Grass Carp in Vinegar Gravy; Salted Duck Egg; Braised Sea Cucumber with Scallion; Braised Shrimp Balls; Duojiaoyutou; fried Stinky tofu; braised meat balls in brown sauce (sunflower big chopped meat); large hot Gansi; sweet and sour pork ribs with pineapple; Boiler Chicken; kudzu steamed meat; all steamed pork; wine brew fire; purple Qiang Huwei; plain soup; Vince tofu; his new Dried Tofu; crabs; cloud Yuanyang Longjing shrimp
與西方“菜生而鮮，食分而餐”的飲食傳統(tǒng)文化相比，中國(guó)的菜肴更講究色、香、味、形、器。而在這一系列意境的追逐中，中國(guó)的廚師個(gè)個(gè)都像魔術(shù)大師，都能把“水火交攻”的把戲玩到如火純青的地步，這是8000年來(lái)的修煉。我們也在這漫長(zhǎng)的過(guò)程中經(jīng)歷了煮、蒸、炒三次重要的飛躍，他們共同的本質(zhì)無(wú)非是水火關(guān)系的調(diào)控，而至今世界上懂得蒸菜和炒菜的民族也一家。本集將主要透過(guò)與具有精湛美食技藝的人有關(guān)的故事，一展中國(guó)人在廚房中的絕技。
And the western "lettuce and fresh, food and meal" diet compared to traditional culture, Chinese dishes more pay attention to color, smell and taste, shape. In this series of artistic pursuit, Chinese cook all like magic master, can make "water and fire to attack" trick play fire pure green point, this is 8000 years of practice. We also experienced the boiled, steamed, fried three important leap in this long process, their common essence is nothing but the regulation and relationship, and now the world knows steamed dishes and cooking nation also only this one. This set will be through with exquisite Food skilled people about the story, a Chinese in the kitchen skills.