舌尖上的中国英文版双语字幕
影片内容提要
一、美食中英对照
烤松茸：roasted matsutake
油焖春笋：braised bamboo shoot
莲藕排骨汤：lotus root and rib soup
酸辣藕丁：hot and sour lotus root
炸藕夹：deep-fried lotus root sandwich
鱼头泡饼：bread soaked in fish head soup
香煎马鲛鱼：decocted mackerel
酸菜鱼：boiled fish with pickled cabbage and chili
二、中英文台本
第一集《自然的馈赠》
Episode 1 Gift of Nature
中国拥有世界上最富戏剧性的自然景观，高原，山林，湖泊，海岸线。这种地理跨度有助于物种的形成和保存，任何一个国家都没有这样多潜在的食物原材料。为了得到这份自然的馈赠，人们采集，捡拾，挖掘，捕捞，穿越四季。本集将体现美味背后人和自然的故事。
China have the world's most strange natural landscapes, plateaus,mountains and forests, lakes and rivers, coastline. Such kind of geographical span is very good for the growth and reserve of species, which any of other countries don't have a lot of potential raw of food like China. To get the
gift of nature, people collect, pick, dig, catch all year round. This episode will show the story about man and nature behind the delicious.
香格里拉，松树和栎树自然杂交林中，卓玛寻着一种精灵般的食物——松茸。松茸保鲜期只有短短的两天，商人们以最快的速度对松茸实行精致的加工，这样一只松茸24小时之后就会出现在东京的市场中。
Shangri-la, in the nature hybrid forest of pine and oak tree, Zhuoma is looking for a sort of elf-like food——matsutake. Because the matsutake only have 2-day short fresh life, businessmen have to do with sophisticated processing with the fastest speed on the matsutake. Then, after 24hours a kind of this matsutake will soon appear in the markets in Tokyo.
松茸产地的凌晨3点，卓玛和妈妈坐着爸爸开的摩托车出发。穿过村庄，母女俩要步行走进30公里之外的原始森林。雨让各种野生菌疯长，但每一个藏民都有识别松茸的慧眼。松茸出土后，卓玛立刻用地上的松针把菌坑掩盖好，只有这样，菌丝才能够不被破坏，为了延续自然的馈赠，藏民们小心翼翼地遵守着山林的规矩。
At in the habitat of matsutake, Zhuoma' father took zhuoma and her mather in a motorbike. After passing through the village, mother and daughter would walk into the virgin forest 30 km away. Heavy rain made all kinds of wild mushroom grow crazily, however, every Tibetan has a pair of sharp eyes. After digging out the mushroom, Zhuoma covered the hole quickly with pine needles on the soil. Only in this way, can keep the organization of mushroom from destroy. To continue the gift of nature, Tibetans follow the rules of forests in mind.
为期两个月的松茸季节，卓玛和妈妈挣到了5000元，这个收入是
对她们辛苦付出的回报。
During 2-month period of mushroom pitching, Zhuoma and mom had made 5000 yuan back. This payment presents the reward of their hard work.
在土层的下面，从竹林的表面上看，什么也没有，老包只需要看一下
竹梢的叶子颜，就能知道笋的准确位置，这完全有赖于他丰富的经验。
In the mao bamboo grove of Laobao, who comes from Zhengjiang, there used to have a biggest winter bamboo shoot
in Suichang. Winter bamboo shoots hide under the soil, just
like noting from the surface of the earth. As watching the color of bamboo leaves can Laobao knows the exact position where bamboo shoots are. It totally relay on his rich experience.
笋的保鲜从来都是个很大的麻烦，笋仅仅一个芽，是整个植物机
体活动最旺盛的部分。聪明的老包保护冬笋的方法很简单，扒开松松
的泥土，把笋重新埋起来，保湿，这样的埋藏方式就地利用自然，能
够保鲜两周以上。
The way to retain freshness of bamboo is very hard. Bamboo shoots are only a kind of bud, which is the most vigorous part of the whole plant organism. Clever Laobao said it's very easy to protect winter bamboo shoots. Digging up
the loose soil, covering the bamboo shoots in the holes again, preserving moisture. This way of covering makes use of nature and can retain freshness more than 2 weeks.
在中国的四大菜系里，都能见到冬笋。厨师偏爱它，也是因为笋
中国美食食谱英文版的材质单纯，极易吸收配搭食物的滋味。老包正用冬笋制作一道家常
笋汤，腌笃鲜主角本来应该是春笋，但是老包却使用价格高出20倍的
遂昌冬笋。因为在老包眼里，这些不过是自家毛竹林里的一个小菜而已。
Winter bamboo shoots can be found in four major Chinese cuisines. Cooks prefer it also for its pure flavor, which is very easy to take in other taste. Lao Bao is now using the bamboo shoots to make a normal home dish of bamboo shoot soup. The main material of bamboo shoot soup with fresh and pickled streaky pork should have to be spring bamboo shoots, however, Lao Bao put the Suichang winter bamboo into use, which is 20 times higher than the winter bamboo shoots. Because Lao Bao thought it is only a small kind of dishes in his home.
在云南大理北部山区，醒目的红砂岩中间，散布着很多天然的
盐井，这些盐成就了云南山里人特殊的美味。老黄和他的儿子树江小
溪边搭建一个炉灶，土灶每年冬天的工作就是熬盐。
In the northern part of mountain area of Dali in Yunnan province, many natural salt wells,which is an essential element of special food of mountain people, spread in the striking red sandstone. Lao Huang and his son is setting up a cooking range beside the brook. The job of the cooking range
is to boil salt every winter.
云龙县的冬季市场，老黄和儿子赶到集市上挑选制作火腿的猪肉，火腿的腌制在老屋的院子里开始。
诺邓火腿的腌制过程很简单，老黄
把多余的皮肉去除，加工成一个圆润的火腿，洒上白酒除菌，再把自
制的诺盐均匀的抹上，不施锥针，只用揉、压，以免破坏纤维。
In the market of Yunlong county in winter, Lao Huang and his son rushed to pick up the pork to make the ham. The
pickle of ham began in the yard of old house. The pickle of Nuo Deng Ham is very easy. Lao Huang got rid of the extra pork, made the pork a kind of mellow and full ham, put liquor on it to kill bacteria, and then spread on the salt made home. During the pickle, rubbing and pressing are only be used in case the fiber is destroyed.
即使用现代的标准来判断，诺邓井盐仍然是食盐中的，虽然在这
个古老的产盐地，盐业生产已经停止，但我们仍然相信诺邓盐是自然
赐给山里人的一个珍贵礼物。
Even use the modern standard to make a decision, Nuo Deng Well Salt is still the top of salt. Although the place used
to be rich of salt in the ancient times, we still believe Nuo Deng Salt is a valuable present to the mountain people from nature.
圣武和茂荣是兄弟俩，每年9月，他们都会来到湖北的嘉鱼县，
来采挖一种自然的美味。这种植物生长在湖水下面的深深的淤泥之中，茂荣挖到的植物的根茎叫做莲藕，是一种湖泊中高产的蔬菜——藕。
Shengwu and Maorong are twin brothers. Every September, they will come to the Jiayu county in Hubeing province, to
pick up a kind of natural delicious food. This sort of plants live in the muds far away from the river. The root of what Maorong has dug is called lotus root, a kind of high produced vegetables in the lakes.
作为职业挖藕人，每年茂荣和圣武要只身出门7个月，采藕的季节，他们就从老家安徽赶到有藕的地方。较高的人工报酬使得圣武和
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