纪录片《中国美食之旅》 第2期:北京篇(1)（在线收听）

We're spending the first week of our month-long trip

为期一月的旅行中，我们将在首都北京

in the capital, Beijing.

度过一周的时间

I was raised in Chicago,

我在芝加哥长大

and when I first came here in the 1980s,

我第一次来这的时候是上世纪80年代

it was just beginning to open up to the West

中国刚刚对外开放

after the dark years of the Cultural Revolution.

在文革结束后

Unrecognisable. It's like the new frontier.

完全无法辨认了，现在焕然一新

'Now everywhere you look,

环顾四周

'new China smashes up against the old.'

新潮冲击着古老

The question for both of us,

我们这次旅行

on this voyage of discovery,

带着一个问题

is to see if all this incredible pace of changes,

美食是否也受到

is that going to affect food?

中国这些巨变的影响

Yeah. Good and bad.

恩，有好有坏

And I'd love to experience modern Chinese cookery here

在这我很享受现代中国的烹饪技艺

and whether some of the traditions have been eroded.

是否一些传统已被破坏

It's a brew that will be quite interesting to see.

这些酝酿着有趣的事情

China is a country of contradictions.

中国是一个矛盾体

Tradition and innovation sit side by side.

传统与革新并行

And it's most evident here in Beijing.

这在北京尤为明显

In the northeast corner of the country,

位于中国的东北角落

it has been the imperial capital for 800 years.

北京做了800多年的都城

It remains deeply proud of its traditional culture and cuisine.

它依然为自己有着传统的文化与美食而自豪

As it opens up to the world,

随着北京的大门为全世界敞开

it's revealing those secrets with a new culinary confidence.

它用一种全新的烹饪技艺揭开了这些秘密

We're beginning with the quintessential Chinese food -

首先将要探索中华料理的精髓——

noodles.

面条

They're a humble everyday dish, eaten in all regions.

它在所有的地方，都是一道朴素的家常菜

But they have a 4,000-year-old history and today in Beijing,

但是它在北京却有着4000年的历史

this ancient craft is being celebrated centre stage.

现在，这个古老的手艺，依然很有名望

It's just incredible.

难以置信

I think they got this concept from the West, the open kitchen.

我觉得他们是从西方获得开放厨房的概念

Yes! And it's pretty spectacular.

是的，壮观之至

It is. Watching them work,it is like an orchestra.

确实，看他们干活好像看交响乐演奏

Like the guy with the big block that's just shaving noodles,

我喜欢做刀削面的家伙

he looks like he's playing the violin.

像拉小提琴似的

Yes!

是的

'The capital is pulling in the country's best cooking talents.

北京汇聚了中国各路顶尖烹饪大师

'These noodle masters are from Shanxi Province, West of Beijing,

这些面条大师来自北京西面的山西省

'where the art of noodle making

做面条的独门功夫

'has been passed down through the generations.

都是世代相传的

'They are most famous for their hand-pulled noodles, La Mian.

他们以拉面著称

'Made from just wheat flour and water,

用小麦面和水制成

'the skill is in manipulating the dough.'

技巧在把握其力道

You double it up and double again.

一根变两根然后拉成多根

Yeah. It's folding, folding on itself.

是的，不断地对折

It could be a mess. It's about balancing the elasticity

可能会很乱，关键在于均衡弹性

before he can actually pull the noodles.

在他把面拉长之前

So he's stretching that.Now stretching.

他在拉长它，现在变长了

OK, what he's doing,he's pulling and folding it,

现在做的就是把面拉长再折起来

a little bit like how children used to play Cat's Cradle.

有点像小孩玩翻花绳

Cat's Cradle is a lot easier! Yeah!

翻花绳比这简单多了好嘛

Wow, that's beautiful! That's what we call tung chow mein.

好厉害，这就是我们说的长寿面

Yes!

恩