听力文本

We're at the market to shop for more conventional fare - like these super-fresh razor clams.
我们在市场里购买更多的传统食材，比如这些超级新鲜的蛏子
See, you don't know whether they're alive or not
看，你不知道它们是否还活着
because they're open, the meat is oozing out of the shell.
因为它们是打开的，肉溢出了壳
Normally, with mussels or scallops, the shell's got to be firmly tight.
通常，贻贝扇贝类的，贝壳都会闭得很紧
The way you can tell it's fresh is if you kind of touch them, they squirt water out.
鉴别它是否新鲜的方法是如果你触摸它们，他们就会往外喷水
These are good.
这些很好
These will be good eating, right?
这些会好吃，对吗？
These should be really sweet and delicious.
这些应该会很甜很美味
I think that's enough.
这些应该够了

The Cantonese like everything straight from the sea.
广东人喜欢一切直接从海里捕捞的东西
I've got my eye on some fresh scallops.
我看上了些新鲜的扇贝
They're beautiful.
真漂亮
We Cantonese believe in never gilding the lily.
我们广东人信奉永远不要画蛇添足的原则
In other words, when your ingredient is so fresh, what you want to do is highlight it.
换句话说，如果你的材料够新鲜，你所要做的就是把这一点突出体现出来
The Cantonese prize their palate as one of the finest in China,
广东人自誉他们的味觉为中国最好的之一
simply because all of our food is unadorned,
因为我们所有的食物都是自然和原汁原味的
simply because it's so fresh.
因为食物都非常新鲜
Freshness to us is like the Eldorado.
食材的新鲜对我们来说是就像是宝藏
At this local Guangzhou restaurant,
在这家广州的当地餐馆
diners come straight from the market with their live purchases.
食客们带着他们采购的新鲜的食材直接从市场过来
Today, we're taking over the kitchen to cook our fresh shellfish.
今天，我们要借用这里的厨房烹饪我们买的海鲜
I'm cooking steamed Cantonese scallops with chilli, spring onion and garlic.
我要做的是广式清蒸扇贝，用辣椒，葱和蒜做配料
It's a quick and easy dish,
这道菜做起来快速简单
but the skill is in the preparation of the scallops.
但是技巧体现在对扇贝的前期处理上
To open them, hold the round side down and run a flat blade along the inside.
想要打开它们，要按住圆边，把平刀片伸进合缝中，沿着边转
You have to really pry them open. That's how you know they're fresh.
你必须真的把它们撬开，这样你才知道它们是新鲜的
Separate the shell and wash to remove the dark membrane,
分开贝壳，用水洗掉黑色的膜
leaving only the scallop and the roe.
只留下贝肉和黄儿
They're now ready for the pot.
现在它们可以下锅了
Yeah, steaming is the best way to actually cook this kind of food,
清蒸事实上是做这类食物最好的方式
because it's the freshest and the best.
因为它是最能保持鲜味的，也是最好的
I'm just preparing the chillies, these are mild chillies.
现在我在处理辣椒，这些辣椒都不太辣
Cantonese do not like really strong chillies, like a Sichuan.
广州人和四川人不同，他们不喜欢太辣的辣椒
They don't want the freshness of the seafood to be crushed by strong seasoning.
他们不希望海鲜的鲜味被味道浓烈的调味料破坏掉
And just a lot of spring onions, and that's it.
还有很多葱，就是这样
Perfect, just a few minutes.
完美，只需几分钟
Next, pour hot oil on the spring onions and chillies,
然后，在葱和辣椒上浇上热油
then add a good splash of soy sauce to bring out the flavours.
再泼上些酱油把味道带出来
It's very Cantonese, because it's steamed and minimum amount of seasoning.
这是正宗广东式的，因为它是蒸的，并且用了最少量的调味料
Great, good, can I try one?
太好了，真好，我能尝一个吗
I love the way that you put coriander on it.
我喜欢你把香菜放上去的方式
I love it, I love the flavour of coriander.
我喜欢，我喜欢香菜的味道
So sweet. This is delicious.
真甜。好吃
Out of this world.
人间能得几回啊

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。