舌尖上的中国整理版

TherearemanyTVprogramsonChinesecuisines,butfewarelikeABiteofChina.Thelatestseven-parthigh-definitiondocumentaryoffersinsightsintothegeographical,historicalandculturaldimensionsofwhatChineseeat.

关于中国美食的电视节目数不胜数，但很少有像《舌尖上的中国》这样的节目。这部最新的七集高清纪录片，从地域、历史以及文化这几个方面深入探讨了中国人的饮食。

"ABiteofChinaII"includessevenepisodescoveringthestoriesofmorethan150peopleandover300typesoffood.

Thebonusisnotonlyaboutdishes.Everyepisodewillhighlightdifferentpeople,whowilltellstoriesabouttheiradventureswithfood.

《舌尖上的中国》第二季一共7集，涵盖了150多个人的故事和300多种食物。

这部纪录片并不仅仅展现美食。每一集都聚焦于不同的人群，讲述着人们和食物的美食奇遇。

DirectorABiteofChinaⅡcapturessocialtransformationswhilepresentingfoodcultures,suchasshowingthedispersionofextendedfamiliesthatleavetheelderlyintheirhometownswhileothermembersworkoutside-casesinwhichfoodservesasremindersofhappytimesandcenterpiecesofreunions.

《舌尖上的中国》在展现美食文化的同时，也捕捉到了社会的变革，例如大家庭中成员分散在各处，大家都在外工作，留下空巢老人在家乡生活。这种情况下，美食可以提醒人们去追忆美好时光，也成为家庭团聚时的餐桌佳品。

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeight

regionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.

ChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisineGuangdongCuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'naturalflavors.ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.红烧肘子YellowRiverCarpinSweetandSourSauce（糖酥黄河鲤鱼）九转大肠SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.宫爆鸡丁KungPaoChickenHuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.Long-boiledandDry-shreddedMeat(鸡汤煮干丝)DuckTriplet(三套鸭）ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.

LongjingShelledShrimp

（龙井虾仁）Beggar‘sChicken（叫花鸡）AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness.红烧果子狸火腿炖甲鱼HuangshanBraisedPigeon

(黄山红烧石歧项鸽)HunanCuisineHunancuisineconsistsoflocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteauareas.Itischaracterizedbythickandpungentflavors.Chili,pepperandshallotareusuallynecessitiesinthisvariation.HotChicken（辣子鸡）东安鸡冰糖湘莲FujianCuisineCombiningFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheir"pickledtaste."BuddhaJumpingOvertheWall

（佛跳墙）Phoenix‘stail（凤凰尾虾）太极明虾球Chinesesnacks

Chinatraditionalsnacks

馒头

steamedbuns窝头steamedcorn-bread烧饼

Clayovenrolls包子Steamedstuffed油条

Friedbreadstick

豆浆Soybeanmilk芝麻球SesameBalls松花蛋Centuryegg年糕Ricecake麻花

Hempflowers臭豆腐

Stinky（smelly）tofu

Friedbeancurdandbeefwithcayennepepper(麻辣烫）Delicious!Areyoureadytoeat?

otherfamoussnacks

SautéedShreddedPorkinSweetBeanSauce(京酱肉丝）Braisedmeatballsinbrownsauce（红烧狮子头）Goubulisteamedbun（狗不理包子）Roastgrim(烤冷面）GlutinousRiceRollswithSweetBeanFlour(驴打滚）1onions,gingercutwashedclean,rape,washcarrotshred.2porkandscallion,ginger,pepper,soysauce,starch,fullymix,andbeattoaresilient,madethesamesizeasthemeatball.Heat3halfpotofoil,willpourintopanfrieduntilgoldenballs.4Acookingoil,sauterapeandcarrot,thenfriedmeatballsinto,andaddingsoysauce,cookingwinewithwater,fire,fireandsimmerfor10minutesuntilcooked,waterstarchthicken,pourouttheoildish.1．葱