Netflix热映陈晓卿最新美食纪录片,千万别饿着肚子看
日期:2019-03-15 09:25

(单词翻译:单击)

Food shows take a lot of time and effort to make their visuals compelling, because no matter how flowery the language of the narration is, audiences can't taste the food. The best way to make the dishes the shows profile appealing is to make it look as appealing as possible. Flavorful Origins has the "food porn" thing down. Slow-motion close-ups. Long shots that show details in a food's texture. Lusciously-shot scenes of people cooking the ingredient into tasty dishes.
美食节目其实需要花费很多时间和精力用影像吸引观众,因为无论解说词多么华丽,观众是尝不到食物的,所以让菜肴具有吸引力的最佳方法就是让它看起来尽可能诱人。通过使用慢镜头、特写镜头和长镜头来展现食物的纹理以及让人垂涎的美味制作过程,《风味原产地 》解决了这个难题。
The reverential tone of the show may remind you more of a nature show than food TV. Chaoshan's lush beauty is in sharp focus here, including images of mountains, rivers, rich soil and pristine waters. It's a pastoral vision of China rarely seen in American food media, typically preoccupied with soaring skyscrapers, bustling dim sum parlors, and street food.
节目中充满敬意的语气可能更容易让你想到自然节目,而不是美食节目。潮汕郁郁葱葱的美景是纪录片的焦点,包括山川、河流、肥沃的土壤和纯净的水。美国美食节目里的中国通常充斥着高耸的摩天大楼、熙熙攘攘的点心店和街头小吃,很少出现这样的田园风光。
In the episode on fish balls, an entire family is pictured pounding the lizardfish into paste and moulding them into fish balls together. In the beef hotpot episode, a young apprentice watches on anxiously as his master samples his sliced beef cuts. These people clearly treat their food with respect, and that attitude is contagious.
在《鱼丸》这一集里,一家人一起把蜥蜴鱼捣成糊状,然后再捏成鱼丸。在《牛肉火锅》这一集中,一位年轻的学徒焦急地看着师傅品尝他切的牛肉片。这些人显然很尊重他们的食物,这种态度是有感染力的。
These ingredients often come from the sea in Chaoshan. One episode features a local tradition of eating marinated raw seafood, such as colorful flower crabs steeped in a bath of vinegar, salt, chiles, and cilantro.
潮汕菜的原料常常来自大海。其中一集节目展现了当地吃腌制海鲜的传统,比如把五颜六色的花蟹浸泡在醋、盐、辣椒和香菜的水浴中。

Netflix热映陈晓卿最新美食纪录片,千万别饿着肚子看.gif


Another episode looks at the ancient Teochew tradition of preparing thinly sliced raw fish (we learn that the practice was later exported to Japan, becoming what we now know as sashimi).
另一集讲述了古老的潮州传统,即制作切成薄片的生鱼片(这种做法后来被出口到日本,成为我们现在所知的生鱼片)。
Plump, freshly harvested oysters are left to ferment in the sun, concentrating their briny essence and lending complexity to stir fries and stews.
新鲜收获的丰满牡蛎在阳光下发酵,浓缩了咸味精华,让土豆条和炖菜更加富有风味。
Everyone who watches Flavorful Origins will surely have a different set of favorites. The episodes Tofu Cake , Hu Tieu and Brine are my picks, because they feature the foods I craved most while watching. But I was also fascinated by the processes depicted in Marinated Crabs, Olives and Fish Sauce.
每个看《风味原产地》的人都会有自己的喜好。我最喜欢的是腐乳饼、粿条和卤水,因为看到这三种食物的时候我流的口水最多。除了好吃的,腌蟹、橄榄和鱼露这三种食物的制作流程也让我很着迷。

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