★英語資源頻道為大家整理的舌尖上的中國英文版第一季第三集：《轉(zhuǎn)化的靈感》，供大家參考。更多閱讀請查看本站英語資源頻道。
影片簡介
片名：舌尖上的中國 A Bite of China
導(dǎo)演：陳曉卿
類型：紀(jì)錄片 Documentary
視頻欣賞
影片內(nèi)容提要
一、美食中英對照
大煮干絲：raised shredded chicken with ham and dried tofu
豆腐腦：tofu curd
香炸奶豆腐：fried dried milk cake
蒙古奶茶：Mongolia milky tea
炸乳扇：fried dairy fan
烤羊排：baked lamp chop
紅燒毛豆腐：stinky tofu braised in soy sauce
酸菜白肉：pickled Chinese cabbage with plain boiled pork
酸菜餃子：dumpling of pickled Chinese cabbage
二、中英文臺本
第三集《轉(zhuǎn)化的靈感》
Episode 3 Inspiration for Transformation
在吃的法則里，風(fēng)味重于一切。中國人從來沒有把自己束縛在一張乏味的食品清單上。人們懷著對食物的理解，在不斷的嘗試中尋求著轉(zhuǎn)化的靈感。
Taste is more important than anyting else as far as food is concerned. The Chinese have never restricted themselves to a certain tedious food list. With their understanding of food, the Chinese are always looking for an inspiration for change.
天一放晴，姚貴文就把竹匾搬到天臺上。這些豆腐球是他和妻子幾天的勞動成果。有些豆腐已經(jīng)略顯微黃，但這種程度的改變遠(yuǎn)遠(yuǎn)不夠，姚貴文還要再耐心等待幾天。干癟堅硬以及黑褐色的表皮才是成熟的標(biāo)志，這種變化來自于自然發(fā)酵。
Once the clouds clear up, Yao Guiwen moves the split-bamboo baskets to the terrace. He and his wife have spent days making the tofu balls. Some tofu has already turned yellowish. But that's far from enough. Yao has to wait several days more. When it gets hard and shriveled and the skin turns black, then the tofu has matured. The change is because of fermentation.
王翠華把不成形的嫩豆腐緊緊包裹起來，擠壓出水分后，豆腐才會成形。如果不抓緊時間，新鮮的豆腐很快就會變餿，這意味著她必須包得飛快，并且沒有時間休息。
Wang Cuihua tightly wraps the shapeless tender tofu with gauze and squeezes out the water. Then the tofu takes shape. There is no time to lose. The fresh tofu will quickly turn sour. It means Wang has to work very quickly without rest.
一盆燒得恰到好處的炭火，是姚貴文下午工作的關(guān)鍵。
A basin of charcoal fire of proper heat will be the key to Yao's work in the afternoon.
位于云南紅河地區(qū)的建水古城，古稱臨安。在1200年間，一度是中國西南的重鎮(zhèn)。如今，時間已經(jīng)讓炫目的榮耀褪色。和云南的許多小城一樣，建水是一個多民族的聚居地，各種文化的摻雜形成了特有的氛圍和格局。
Jianshui in Honghe Prefecture of Yunnan Province was named Lin'an in ancient times. It was once an important city in southwest China during the past 1200 years. Its brilliance has gradually faded with the passage of time. Just like many other towns in Yunnan, Jianshui is a multi-ethnic settlement. Different cultures have merged here, conjuring a unique atmosphere.
炭火的熱力，讓堅硬的豆腐迅速膨脹，這很容易讓人聯(lián)想到發(fā)酵的面團。建水人很會享用這種由風(fēng)干和發(fā)酵打造出的特殊味道。蘸豆腐的調(diào)料各有不同，但是對姚貴文來說，豆腐本身的質(zhì)地才是最重要的。
The tough tofu quickly inflates in the heat of charcoal fire. It reminds people of fermented flour. People of Jianshui like enjoying this special air-dried and fermented flavor. People can enjoy the tofu with varied sauces. But for Yao, the texture of tofu is the most important.
河谷地區(qū)的溫暖很容易讓豆腐發(fā)酵，而適度的干燥又讓它們不至于腐敗。對于風(fēng)、水、陽光和豆腐之間的微妙關(guān)系，姚貴文比任何人都要敏感。
Tofu easily ferments in the warm weather of the river valley area. And the mildly dry air prevents it from rotting. Yao is more sensitive than anyone else to the subtle relations between wind, water, sunshine and tofu.
這里是建水最的大板井。在水井旁，女人們單靠手指的合作，就構(gòu)建起一條豆腐的流水線。
This is the famous Daban Well of Jianshui. Beside the well, women set up a production line of tofu by just using their fingers.
做豆腐的各個環(huán)節(jié)都和水密不可分。擁有128口水井的建水人很懂得水。中國人相信，水能滋養(yǎng)人的靈性和覺悟。這一點，就仿佛水對豆腐的塑造。兩者間有一種不可言喻的共通。
Water is a necessity in every procedure of making tofu. With a total of 128 wells in Jianshui, local residents are well versed with water. The Chinese believe water nourishes the spirit and mind up people. Just like water to tofu, the common points speak for themselves.
在距離建水不到40公里的古城石屏，這里的豆腐在氣質(zhì)上卻大為不同。成形的豆腐體積大得驚人，難得的是它們極富韌性，幾乎不會破損，少許的鹽就可以程度地保鮮。
The ancient town of Shiping is less than 40km from Jianshui. Tofu here has a completely different look. The finished product is shockingly big. But it's unusually tenacious. And it almost doesn't crumble. A dash of salt can best preserve the tofu's freshness.
中國的云南，歷來不是大豆的主要產(chǎn)區(qū)，可卻不妨礙這里擁有悠久的豆腐歷史。吃一顆豆腐，投一粒玉米，用這種方法記數(shù)，買賣雙方十分默契。
Yunnan has never been a major soybean production area, but it has a long history of making tofu. One corn for one piece of tofu. There is a tacit agreement between the buyer and the seller.
30年來，姚貴文的豆腐攤上很少冷清過。從豆腐攤回家要走30分鐘，幾乎橫穿老城。發(fā)展的速度飛快，這改變了建水的很多事情。在漫長的時間里，一些變量消失了，一些變量被修改，還有新的變量加入進來?？傆幸恍┙?jīng)得起時間的磨礪，保留了下來。
For the past 3 decades, Yao's tofu stall has never been quiet. It takes half an hour to walk from the stall to home and Yao has to go across almost the entire town. The rapid development has changed many aspects of Jianshui. As time goes by, some variables have disappeared and others, altered. And new ones are added. But there are some that stand the tests of time and remain.
姚貴文和王翠華圍繞著豆腐的生活清淡辛苦。丈夫的愿望是能去遠(yuǎn)方的大湖釣魚，雖然他從來沒有釣過魚。在這對夫婦眼里，每一顆豆腐都很珍貴，它們能夠幫助自己供養(yǎng)子女，過上幸福安穩(wěn)的生活。
The Yao's life centered on tofu is watery and hard. The biggest wish of the husband is to fish in the big lake far away. He has no merits but only shorcomings. To the couple, every piece of tofu is precious. It help them to support their children and sustain a happy family life.
在1000多年里，伴隨著北方民族的數(shù)次遷入，豆腐代表的中原飲食文化已經(jīng)深植于西南邊陲的這片富饒之地，并且演繹出自己獨特的氣質(zhì)。這些一脈相承的制作細(xì)節(jié)，讓人聯(lián)想到幾千公里外的中原腹地。在那里，中國的豆腐從誕生到興盛，一路走過2000年。
In the past over 1,000 years, with rounds of northern immigration, tofu, the representative of central China's food culture, has taken roots in the abundant land on the south-west border. And it has developed its unique disposition. The production details remind us of the hinterland of central China that is thousands of miles away. There, from birth to prosperity, tofu has enjoyed a history of 2,000 years.
影片簡介
片名：舌尖上的中國 A Bite of China
導(dǎo)演：陳曉卿
類型：紀(jì)錄片 Documentary
視頻欣賞
影片內(nèi)容提要
一、美食中英對照
大煮干絲：raised shredded chicken with ham and dried tofu
豆腐腦：tofu curd
香炸奶豆腐：fried dried milk cake
蒙古奶茶：Mongolia milky tea
炸乳扇：fried dairy fan
烤羊排：baked lamp chop
紅燒毛豆腐：stinky tofu braised in soy sauce
酸菜白肉：pickled Chinese cabbage with plain boiled pork
酸菜餃子：dumpling of pickled Chinese cabbage
二、中英文臺本
第三集《轉(zhuǎn)化的靈感》
Episode 3 Inspiration for Transformation
在吃的法則里，風(fēng)味重于一切。中國人從來沒有把自己束縛在一張乏味的食品清單上。人們懷著對食物的理解，在不斷的嘗試中尋求著轉(zhuǎn)化的靈感。
Taste is more important than anyting else as far as food is concerned. The Chinese have never restricted themselves to a certain tedious food list. With their understanding of food, the Chinese are always looking for an inspiration for change.
天一放晴，姚貴文就把竹匾搬到天臺上。這些豆腐球是他和妻子幾天的勞動成果。有些豆腐已經(jīng)略顯微黃，但這種程度的改變遠(yuǎn)遠(yuǎn)不夠，姚貴文還要再耐心等待幾天。干癟堅硬以及黑褐色的表皮才是成熟的標(biāo)志，這種變化來自于自然發(fā)酵。
Once the clouds clear up, Yao Guiwen moves the split-bamboo baskets to the terrace. He and his wife have spent days making the tofu balls. Some tofu has already turned yellowish. But that's far from enough. Yao has to wait several days more. When it gets hard and shriveled and the skin turns black, then the tofu has matured. The change is because of fermentation.
王翠華把不成形的嫩豆腐緊緊包裹起來，擠壓出水分后，豆腐才會成形。如果不抓緊時間，新鮮的豆腐很快就會變餿，這意味著她必須包得飛快，并且沒有時間休息。
Wang Cuihua tightly wraps the shapeless tender tofu with gauze and squeezes out the water. Then the tofu takes shape. There is no time to lose. The fresh tofu will quickly turn sour. It means Wang has to work very quickly without rest.
一盆燒得恰到好處的炭火，是姚貴文下午工作的關(guān)鍵。
A basin of charcoal fire of proper heat will be the key to Yao's work in the afternoon.
位于云南紅河地區(qū)的建水古城，古稱臨安。在1200年間，一度是中國西南的重鎮(zhèn)。如今，時間已經(jīng)讓炫目的榮耀褪色。和云南的許多小城一樣，建水是一個多民族的聚居地，各種文化的摻雜形成了特有的氛圍和格局。
Jianshui in Honghe Prefecture of Yunnan Province was named Lin'an in ancient times. It was once an important city in southwest China during the past 1200 years. Its brilliance has gradually faded with the passage of time. Just like many other towns in Yunnan, Jianshui is a multi-ethnic settlement. Different cultures have merged here, conjuring a unique atmosphere.
炭火的熱力，讓堅硬的豆腐迅速膨脹，這很容易讓人聯(lián)想到發(fā)酵的面團。建水人很會享用這種由風(fēng)干和發(fā)酵打造出的特殊味道。蘸豆腐的調(diào)料各有不同，但是對姚貴文來說，豆腐本身的質(zhì)地才是最重要的。
The tough tofu quickly inflates in the heat of charcoal fire. It reminds people of fermented flour. People of Jianshui like enjoying this special air-dried and fermented flavor. People can enjoy the tofu with varied sauces. But for Yao, the texture of tofu is the most important.
河谷地區(qū)的溫暖很容易讓豆腐發(fā)酵，而適度的干燥又讓它們不至于腐敗。對于風(fēng)、水、陽光和豆腐之間的微妙關(guān)系，姚貴文比任何人都要敏感。
Tofu easily ferments in the warm weather of the river valley area. And the mildly dry air prevents it from rotting. Yao is more sensitive than anyone else to the subtle relations between wind, water, sunshine and tofu.
這里是建水最的大板井。在水井旁，女人們單靠手指的合作，就構(gòu)建起一條豆腐的流水線。
This is the famous Daban Well of Jianshui. Beside the well, women set up a production line of tofu by just using their fingers.
做豆腐的各個環(huán)節(jié)都和水密不可分。擁有128口水井的建水人很懂得水。中國人相信，水能滋養(yǎng)人的靈性和覺悟。這一點，就仿佛水對豆腐的塑造。兩者間有一種不可言喻的共通。
Water is a necessity in every procedure of making tofu. With a total of 128 wells in Jianshui, local residents are well versed with water. The Chinese believe water nourishes the spirit and mind up people. Just like water to tofu, the common points speak for themselves.
在距離建水不到40公里的古城石屏，這里的豆腐在氣質(zhì)上卻大為不同。成形的豆腐體積大得驚人，難得的是它們極富韌性，幾乎不會破損，少許的鹽就可以程度地保鮮。
The ancient town of Shiping is less than 40km from Jianshui. Tofu here has a completely different look. The finished product is shockingly big. But it's unusually tenacious. And it almost doesn't crumble. A dash of salt can best preserve the tofu's freshness.
中國的云南，歷來不是大豆的主要產(chǎn)區(qū)，可卻不妨礙這里擁有悠久的豆腐歷史。吃一顆豆腐，投一粒玉米，用這種方法記數(shù)，買賣雙方十分默契。
Yunnan has never been a major soybean production area, but it has a long history of making tofu. One corn for one piece of tofu. There is a tacit agreement between the buyer and the seller.
30年來，姚貴文的豆腐攤上很少冷清過。從豆腐攤回家要走30分鐘，幾乎橫穿老城。發(fā)展的速度飛快，這改變了建水的很多事情。在漫長的時間里，一些變量消失了，一些變量被修改，還有新的變量加入進來?？傆幸恍┙?jīng)得起時間的磨礪，保留了下來。
For the past 3 decades, Yao's tofu stall has never been quiet. It takes half an hour to walk from the stall to home and Yao has to go across almost the entire town. The rapid development has changed many aspects of Jianshui. As time goes by, some variables have disappeared and others, altered. And new ones are added. But there are some that stand the tests of time and remain.
姚貴文和王翠華圍繞著豆腐的生活清淡辛苦。丈夫的愿望是能去遠(yuǎn)方的大湖釣魚，雖然他從來沒有釣過魚。在這對夫婦眼里，每一顆豆腐都很珍貴，它們能夠幫助自己供養(yǎng)子女，過上幸福安穩(wěn)的生活。
The Yao's life centered on tofu is watery and hard. The biggest wish of the husband is to fish in the big lake far away. He has no merits but only shorcomings. To the couple, every piece of tofu is precious. It help them to support their children and sustain a happy family life.
在1000多年里，伴隨著北方民族的數(shù)次遷入，豆腐代表的中原飲食文化已經(jīng)深植于西南邊陲的這片富饒之地，并且演繹出自己獨特的氣質(zhì)。這些一脈相承的制作細(xì)節(jié)，讓人聯(lián)想到幾千公里外的中原腹地。在那里，中國的豆腐從誕生到興盛，一路走過2000年。
In the past over 1,000 years, with rounds of northern immigration, tofu, the representative of central China's food culture, has taken roots in the abundant land on the south-west border. And it has developed its unique disposition. The production details remind us of the hinterland of central China that is thousands of miles away. There, from birth to prosperity, tofu has enjoyed a history of 2,000 years.