纪录片《中国美食之旅》 第4期:北京篇(3)（在线收听）

My dish is a classic stir-fry

这个菜是传统干煸茄子

of aubergines with mild green chillies.

用的配菜是青椒

I've been chefing now for 52 years.

我做主厨52年了

I started in my uncle's restaurant when I was 11.

我11岁就开始在我叔叔的饭店工作了

My mother sent me there to keep me out of trouble.

妈妈为了不叫我惹麻烦把我送去的

My first lesson was in mastering the essential tool of a Chinese chef.

我先学的就是主厨厨具的用法

In my uncle's restaurant, there was no such thing as a vegetable peeler.

在我叔叔的饭店，连个像去皮机之类的都没有

All they had was cleavers.

他们只有菜刀

So you either had to learn how to use it,

你得学会怎么用它

or you would never get your work done.

要不活就干不完

'Unlike the range of knives we have in the West,

和西方的成套刀具不同

'the cleaver blade does it all -

一把菜刀就搞定了

'from chopping and shredding to slicing and dicing.'

剁，切，割，削所有工序

Usually what people do with aubergine is they fry it,

通常人们做茄子都是炸

which I don't really like. So what I do...

我不喜欢这样做，所以…

Braising it is very nice. It doesn't get it to be very oily.

我一般都是炖茄子，这样不会油腻

And I know, Ching, you don't like it greasy and oily either.

我知道，瀞亿，你也不喜欢油腻的食物

'I've got my wok smoking hot, ready to stir-fry my ingredients.'

锅里的油热了，我开始烧茄子了

I'm putting in some ginger and garlic.

先放点姜蒜

Lots of garlic, because I love garlic.

多放点蒜，因为我喜欢蒜

Mild chilli peppers.

放点青椒

Aubergine.

茄子

Stock, just to braise it.

放在一起炖

Little bit of soy sauce.

再加点酱油

'The key to wok cooking is controlling the heat.

关键是掌握火候

'It's a delicate dance between the flame and the wok

火焰和炒锅之间跳起曼妙的舞蹈

'to control the temperature of the oil.

来控制好油的温度

'This skill is called wok hei, meaning "breath of the wok".

这种技艺叫做（锅味）意思就是锅的气息

'Next, in go the blanched, knife-cut noodles.'

接着，放入漂水后的刀削面

Some spring onions. Yes, that's it.

再放点葱

And a little drizzle of their fragrant chilli oil.

淋点辣椒油

'It cooks for another minute, and it's ready to serve.'

再等几分钟就可以出锅了

That looks bloody good!

看起来太棒了

I love the look of your dish.

我喜欢你做的菜的样子

You know, it's rich, it's smoky.

看着很丰盛，烟雾缭绕

You can tell it has wok hei,the breath of the wok, all over it.

可以辨别出它的锅味，炒锅的气息

Yes!

是的

'Now it's my turn at the wok,

现在该我了

'making my Zha Jiang Mein Sauce.'

做杂酱面臊子

In with the garlic, ginger, leeks,

在热油里放点葱姜蒜

Sichuan pepper in the hot oil,

四川的辣椒

together with the belly pork.

还有五花肉

And then in with little bit of wine.

再放点料酒

Little bit of this tian mian jiang, sweet bean paste.

少许甜面酱，豆瓣酱

'Tian Mian Jiang is a key ingredient in Beijing cooking.

甜面酱是京菜的关键之处

'It's a wheat-flour fermented soybean paste,

这是一种混合着小麦粉，豆瓣酱

'with sugar and spices.'

糖以及调味料的混合物

And a little bit of good stock.Good quality pork and chicken stock.

再加一点料，上等猪肉和鸡肉

'Keep stirring the ingredients so they don't burn.

搅拌一下食材，要不就糊了

'The sugars in the sauces will caramelize,

臊子里放的糖成了焦糖

'giving the pork a sweet, crispy edge.

可以使猪肉脆甜

'This wok burner is so intense,

这个火很给力

'it only takes a couple of minutes to crisp up the pork.

几分钟就把猪肉炸好了

'Usually, it would need about four.

通常需要４分钟

'I'm serving it with hand-pulled noodles.'

再配上拉面

Wow! Oh, beautiful!

哦，很厉害嘛

Noodles, once they're cooked,

面条，已经做好了

you need to loosen them up a little bit,

就要稍微搅动一下

so I'm going to toss them in this sesame oil and chilli oil.

我准备放芝麻油和辣椒油拌一下

This is not traditional zha jiang mein style,

这个不是传统的杂酱面风格

but this my twist on it.

是我自创的

Just on the top, I'm putting cucumber, radish.

在上面放上黄瓜萝卜

And then with that delicious meat sauce on top,

浇上好吃的臊子

which has got a lot of flavour.

就倍儿好吃

And then some of this sort of savoury oil on top.

再放点香油

And then just some flowers, for beauty.

为了美观，放点花点缀

Oh, raw vegetables. It gives a nice contrast

哦，生菜，和丰富的酱以及面条

to the richness of the sauce and the noodles.

有了一个很好的对比

Bloody good!

非常好吃

Mmm, the aubergine is delicious!

恩，真不错

It's got that kind of barbeque-y flavour. Barbeque grill flavour.

有点烧烤味道，烧烤的味道

It's been tossed well.

炖的很充分