舌尖上的中国第1季 第7期:自然的馈赠-诺邓火腿(1)（在线收听） |
As the temperature rises at mid-day more salt exudes from the earth surrounding the well, attracting the animals nearby. 中午气温升高，盐井边上的土层里析出的盐分增多，吸引着附近的牲口。 Shujiang has been cooking for 4 hours and the salt has gradually crystallized. 树江的盐已经熬了4个多小时，结晶渐渐形成。
The potassium in the salt is good for health. 诺邓井盐中含钾利于健康。
And with a mild taste, the salt is perfect for making hams. 而且口味清淡是制作火腿最好的选择。
The mold helps weigh a certain amount of salt. 过了模子的盐重量被固定下来。
The precise weighing measure proves that salt used to be the most important commodity here. 这样精准的计量方式说明盐曾经是诺邓最重要的商品。
Huang and his son came to a winter market in Yunlong County to select pork for ham making. 云龙县的冬季市场，老黄和儿子树江赶到集市上挑选制作火腿的猪肉。
Pigs growing on the plateau are different. 高原上的猪不是一般的大路货。
Top-rated Nuodeng hams contain a moderate amount of fat. 顶级的诺邓火腿可以长出完美的油花。
Fried rice with ham is cooked by mixing rice evenly with diced ham in a hot pan which makes the fragrances of rice and meat melt together. 制作火腿炒饭，热热的米饭混上肉丁，用手趁热团在一起，使得米香肉香混合起来。
This dish tastes best when hot. 趁热吃味道最好。
Every year, hams are made between the winter solstice and the "Great Cold" of the Chinese lunar calendar. 每年冬至到大寒是老黄父子制作火腿的最佳时间。
At an elevation of 1,800 meters, Nuodeng sits where a river turns in a valley. 诺邓在海拔1800米左右，位置恰好在河谷中江水转弯的地方。
The wet and warm climate helps ferment the hams. 这种温润的气候，最适合火腿的深度发酵。
It takes much longer than one or two days to salt a ham. 腌制火腿时间很长，并不只是一天两天。
After being salted for a month, it will be hung up and air-dried. 它一个多月的腌，还吊起来风干。
Huang and his son salt hams in their old yard. 火腿的腌制在老屋的院子里进行。
The climate on the mountain keeps changing. 山区的气候总是变化无常。
A cold, sunny day is the best time to make hams. 等到天晴气温低就是最佳的时机。 |
| 原文地址：http://www.tingroom.com/lesson/sjsdzg/442137.html |