舌尖上的中國(guó)第三集英文解說(shuō)詞

1、.膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈

2、袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃

3、袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁

4、螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈

5、蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆

6、蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃

7、羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀

8、袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈

9、裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅

10、蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃

11、螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕

12、蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈

13、薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂

14、罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀

15、袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆

16、螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅

17、螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂

18、蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀

19、蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇

20、羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄

21、袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞

22、袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆

23、螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆荿薃肅蒞蒁螈肁蒞蚄薁羇莄莃袇袃莃蒆蝕膁莂薈裊肇莁蝕蚈羃蒀莀袃衿葿蒂蚆膈葿薄袂膄蒈螇

24、蚄肀蕆蒆羀羆肅蕿螃袂肅蟻羈膁肂莁螁肇膁蒃羆羃膀薅蝿袈腿蚈薂芇膈蕆螈膃膇薀蝕聿膇螞袆羅膆莁蠆袁膅蒄襖膀芄薆蚇肆芃蚈袂羂節(jié)莈蚅袈芁薀袁襖芁蚃螄膂芀莂罿肈艿蒅螂羄羋薇羇袀莇蠆螀腿莆 Taste is more important than anything else as far as food is concerned. Anyway, Chinese have never restricted themselves to a certain tedious food list. With their understanding of the food, Chinese are always lo

25、oking for inspiration of change. Once the clouds clear up, Yao Guiwen moves the split bamboo baskets to the terrace.He and his wife spend days making the tofu balls. Some tofu has already turned yellowish, but that's far from enough. Yao has to wait several more days when it gets hard and shrive

26、led and skin turns black, tofu has matured. The change is because of fermentation. Wang Cuihua tightly wraps the shapeless tendered tofu with gauzes and squeezes out the water, and then the tofu finally takes shape. There is no time to loose. Tresh tofu would quickly turn sour. It means that Wang ha

27、s to work very quickly without any rest. A basin of charcoal fire of proper heated would be the key to Yao's work in the afternoon.Jianshui in Honghe prefecture of Yunan province was named Lin'an in ancient times. It was once an important city in southwest china during the past 1200 years. I

28、ts brilliance has gradually faded with the pass of time, just like many other towns. In Yunnan Jianshui is a multi-ethnic settlement. Different cultures have merged here contouring a unique atmosphere. The tough tofu quickly inflated in the heat of the charcoal fire. It reminds people of the ferment

29、ed flour. People of Jianshui like enjoying this special air dried and fermentative flavor. People can enjoy the tofu with various sauces, but for Yao, the texture of tofu is the most important. Tofu easily ferments in the warm weather of river valley area, and mildly dry, and preventive for rotting.

30、 Yao is more sensitive than any one else to the subtle relationships between wind, water, sunshine and of course tofu. This is the famous Daban well of Jianshui beside the well, women set up a production line of tofu by just using their fingers. Water is a necessity in every procedure of making tofu

31、. With the total of 128 wells in Jianzhou, local residents are well versed with water. The Chinese believe that water nourishes the spirit and mind the people just like water to tofu. The common points speak for themselves.Shiping county, Yunnan. The ancient town of Shiping is less than 40 kilometer

32、s from Jianshui. Tofu here has a completely different look. The finished product is shockingly big, but it usually tenacious and it almost does not crumble. The dash of salt can best preserve the tofus freshness. Yunan has never been a major soybean production area but it does have a long history of

33、 making tofu. “One corn for one piece of tofu” There is an tacit agreement between the buyer and the seller. “Four yuan for another two pieces” For the past three 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

34、the entire town. The rapid development has changed many aspects of Jianshui. As time goes by, some variables have disappeared, and other's altered. New ones are also added, but there are some that stand the test of time and still remain. The Yao's life settled on tofu is virtually hard. The

35、biggest wish of the husband is to fish in a big lake far away. Wang Cuihua: you have no merits but only shortcomings very lazy and clumsyYao: you are perfect To the couple every piece of tofu is precious. It helps them to support their children and sustain a stable and happy family life. Over the la

36、st 1000 years, with rounds of northern immigration, tofu, the reprehensive of central Chinas food culture has taken roots in the abundant land on the southwest border and develops an unique disposition. The production details remind us the hinterland of central china for its thousands of miles away

37、there. There, from birth to prosperity, tofu has enjoyed a history of 2000 years. Hu Xuebing is on his way to the county town. He needs to sell his tofu at the morning market. Shouxian County is an old little town in the north Anhui province, people there has a special attachment to tofu. They belie

38、ve their ancestors invented the great tofu. In middle October, soybeans in north Anhui have already been ripped and stored tofu made with newly harvested soybeans has always been the most popular in China's thousands years old history of agriculture. Soybean has long occupied an important positi

39、on among the well-known legumes. Soybean is the richest in protein. So for the cheapest sustenance, but it was once in an awkward position. Cooked soybeans failed to wet people's appetite and to make matter's worse caused flatulence people urgently need to find the best way to consume soybea

40、ns. The white power on scale is gypsum, the key to turn soy milk into tofu. Hu Xuebing can use gypsum as skillfully as his ancestors.One more time?No, it will be overdone.When the denatured protein meets the gypsum, the boiling soymilk quickly coagulates. The change is so drastic that it can be see

41、in a blink of eye in ancient days. Gypsum often appeared in secret scriptures of Chinese war locks. It is said that was how the relation between gypsum and tofu originated started.Over 2000 years ago, Liu An, the king of Huanan was addicted to alchemy when nurturing a mortal pill in soymilk. He happ

42、ened to add some gypsum in it. Many people believe that's how tofu was invented, regardless of whether the reality was as dramatic as the story. Chinese must be coping for a long time before finally making tofu a great food of china. The invention of tofu however completely changes the fate of s

43、oybeans. The great flexibility tofu offers a huge space for the imagination of the Chinese well-known for color its skill. The disadvantages of soybeans were eliminated by reason or unconsciously. As the ancient Chinese transform soybeans into tofu, the value of soybeans protein to human body reach

44、the climax for the invention of tofu. Chinese cooks understanding of tofu will often take you by surprise. May be it is also correct to say that the Chinese are showing their adaptability through tofu, and thus, soybean has been sublimated. The milky juice arouses many thoughts in our mind on the va

45、st grassland of north China. The Mongolian nomads are nourished by another flowing delicacy. In late September, the green cover is fading on Uzemchin grassland. Mengke and his family are seizing the last days of grazing before the bitter winter arrives. The chill is felt in the late autumn of grassl

46、and; dried cow manure can make the fire burn up. Milk tea is always a must for breakfast. Brick tea, butter, stir-fired millet and fresh milk are the important ingredients for making milk tea. Milk curd was made several days ago. Milk tea and curd are indispensable for people living on the grassland

47、. They provide vitamins and minerals that cant be gained from vegetables and fruits. Grassland has the magical power to make tings simple. Mudu the cattle of Mengke, is in the lactation period, to get fresh milk from the cow, Mengkes mother, has to get permission from the cow. Fresh milk no longer f

48、erments as easily as during the warm days. The mother must hurry to make the milk curd as food reserve for the long winter. The sour cream on the surface is carefully ladled out and the cream is very precious. Fermented milk curdles protein and whey is separated when heated. The whey, though, wont b

49、e wasted as it best for feeding livestock. You have to keep stirring the juice, so that the curdled milk wont stick to the pot. When the whey is fully separated, the hot curdled milk is put into moulds. Mengke offers the fresh milk curd to his grandfather. Its the best delicacy. Heading straight sou

50、th, an almost identical scene is happening in Yunnan thousands of miles away. Thick and heavy chopsticks are moved vigorously. A smooth curdled “milk lump” has soon be rolled after several moves; the lump is dragged into a sheet which is then rolled up onto the bamboo rack by the wall. In far away D

51、ali, Yunnan, a similarly method is adopted by the Bai minority to transfer milk Rushan, made from milk are hung and air dried in the yard just like giant wind chimes. Over 800 years ago, during the reign of Kublai Khan, the expeditionary Mongolians arrived and settled in Yunnan. They brought dairy p

52、roducts from their home. Unexpectedly, the way to transform milk has been passed down and still prosperous even today. Mother takes the hardened milk curd out of the wooden box. Dried milk curd can be preserved for an extremely long time. Meat is a luxury as livestock is so precious. Dairy products

53、have almost become the main food on the grassland. This is a Mongolian restaurant in downtown Beijing. The mouth-watering roast lamb back is the top choice for dinners here. It easily reminds us of the food lifestyle on the grassland, but to people living in the depth of the grassland, milk products

54、 are more close to their real life. Rain brings the temperatures down to freezing. Mengkes second elder sister has found the lost lamb in the bush. Lamb tock are family assets and part of the nomads life. Mengke has changed into his new winter robe. Hot tea and milk curd keep him warm, and the milk

55、products will continually provide calories to sustain the entirely mornings herding. The telescope is the legacy of his grandfathers. Mengke lost his father at the age of three. He learned to herd with his grandfather. His grandfather has told him that its good enough to be a qualified herdsman. Hos

56、t poling in hands, Mengke threw himself on the horse, feeling full of strength.Out the grassland, herding is substituted by farming. Without the conditions for grazing cattle and sheep, people choose to cultivate the limited land. Dairy products have failed to hold this position in kitchens of centr

57、al China. People living in farming culture have shifted their eyes to other plant resources to obtain precious protein. It was revolutionary for the Chinese to gain protein from plants. To the Chinese who historically had insufficient meat supply, the discovery is wisdom as well as luck. In the anci

58、ent temple of Mount Tiantai, the monks are preparing the most important meal of a day. Monk has vegetarian diet. The monastic life is poor and simple, even dinning is a practice of Buddhism. In fact, only Han Buddhism in China includes vegetarian diet as its religious disciplines. That has deeply im

59、pact to traditional vegetarianism in China over the past 1000 years. Originating from plants, tofu can follow the strict disciplines, and it provides the best possible nutrition for the body. Soybean is the only plant food that matches meat for protein quality. So to vegetarians, its perfect despite its plainness. Chinese tofu is given a certain spiritual quality. The ancient people praised it saying tofu has merits. Those who have tofu are contained within simple life, and those who make tofu understand as to let life take its course. The unique geological environme