纪录片《中国美食之旅》 第26期:成都篇(7)（在线收听）

While Ken's at the market, Jenny's grandmother is showing me

老谭去逛市场的时候 Jenny的祖母向我们展示了

her traditional method for making pickles.

她制作泡菜的传统方法

She first adds to the pickling water, garlic, chilli and salt,

她先在泡菜汤里加了大蒜 辣椒和盐

and then uses a method I

然后使用了一种

haven't seen before, two types of rock sugar,

我从未见过的方法 加了两种冰糖

a lot of Sichuan pepper

很多的花椒

and instead of vinegar, she's adding bai jiu,

而且没有加醋 而是加了白酒

a local 50% proof spirit, a bit like a sweeter version of vodka.

一种当地的50度酒 有点像微甜的伏特加

Pickles are incredibly popular in China

泡菜在中国非常的受欢迎

and are an easy way to preserve vegetables.

也是一种简单易行的保存蔬菜的方式

When I was a child in Taiwan,

我小时候住在台湾

I used to have them for breakfast with my grandmother.

常常和祖母一起早餐吃泡菜

Jenny's grandmother always

Jenny的祖母一直

has a pot of pickles on the go, even today.

保持着做泡菜的习惯 一直到今天

Wow, I can't wait to try those.

哇 我已经迫不及待的想尝尝了

The pickling water is so strong that the vegetables

泡菜汤的味道十分浓烈

are ready in just 24 hours.

所以蔬菜24小时便泡好了

She serves them the traditional way,

她用传统方法把泡菜装盘

with a light drizzle of chilli and Sichuan pepper oil,

洒上少许辣椒和花椒油

made from infusing hot oil with Sichuan peppercorns.

一种由热油和花椒籽制成的调味油

Mmm. That is delicious. So crunchy.

唔 太美味了 嘎嘣脆

I've got now the chilli,

现在尝到辣椒的味道了

the numbing heat of that Sichuan pepper oil

以及花椒油麻麻的热感

and a little sour from the pickle.

还有一点点泡菜的酸味儿

Beautiful, thank you.

太好吃了 谢谢奶奶