听力文本

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

视频及简介

两个主持人是华裔名厨谭荣辉和黄瀞亿走遍中国，带领着在电视机前正在垂涎三尺的英国人民发掘地道的中华美食，探寻中国美食及其背后的历史和文化。