subtitles
mín yǐ shí wèi tiān
民以食为天
shí
yǐ
wèi
wèi xiān
食以味为先
wèi
yǐ
suān
wèi shǒu
味以酸为首
suān wèi
酸味
zhī suǒ yǐ
néng
chéng wèi
之所以能成为
bǎi wèi
zhī
shǒu
百味之首
jiù
yīn wèi
tā
shì
就因为它是
dì yī shēng
第一声
zài
gǔ dài
在古代
zuì chū
de
suān wèi
huò qǔ
最初的酸味获取
lái zì
yú
qīng méi
来自于青梅
ér
xiàn zài
而现在
méi huā xiāng
zì kǔ hán
lái
梅花香自苦寒来
rù dōng
jiù yào
mǎi
jiè cài
入冬就要买芥菜
lǎo bǎn
lái
jīn
jiè cài
老板来3斤芥菜
zhǐ yǒu
dōu
le
只有5兜了
quán
yào
le
ma
全要了吗
a
啊
quán
yào
le
全要了
fān
biàn
zhěng gè
cài chǎng
翻遍整个菜场
jiù
gǎo
le
zhè me
diǎn
就搞了这么点
hái
dà xiǎo bù yī
还大小不一
cān chà bù qí
参差不齐
yào
zhì zuò
要制作
yǒu zhe
shàng qiān nián
lì shǐ
de
有着上千年历史的
sì chuān
suān
pào cài
四川酸泡菜
mǎi huí lái
de
jiè cài
买回来的芥菜
yào
zú gòu
cū zhuàng
要足够粗壮
kǒu gǎn
口感
cái
huì
gèng jiā
cuì shuǎng
才会更加脆爽
xiān
chōng xǐ
gàn jìng
先冲洗干净
zài
yáng guāng míng mèi
de
hù wài
在阳光明媚的户外
liàng
gè
liǎng sān tiān
晾个两三天
zhí dào
shài
yān
直到晒焉
zěn me
shì
yīn tiān
怎么是阴天
nà
jiù
zài
bù
kāi dēng
de
fáng jiān
那就在不开灯的房间
hōng gàn
gè
xiǎo shí
烘干6个小时
mián yáng
wēn xīn
tí shì
绵羊温馨提示
hōng gàn
de
shí hòu
烘干的时候
yī dìng
bù yào
jiāng
fēng shàn
一定不要将风扇
duì zhǔn
yè piàn
对准叶片
fǒu zé
否则
zhǔn bèi
yī gè
gàn jìng
yòu
gàn zào
de
tán zi
准备一个干净又干燥的坛子
dào bēi
bái jiǔ
倒杯白酒
rán hòu
然后
gǔn lái gǔn qù
（滚来滚去）
bái jiǔ
zhōng
de
jiǔ jīng
白酒中的酒精
bù jǐn
néng
fáng fǔ
shā jūn
不仅能防腐杀菌
hái
huì
yǔ
pào cài
zhōng
de
cù suān
还会与泡菜中的醋酸
chǎn shēng
fǎn yīng
产生反应
zēng tiān
nóng yù
de
xiāng qì
增添浓郁的香气
emm
mǒ
shàng
shí yán
抹上食盐
bǎo zhèng
měi
yī piàn
cài yè
保证每一片菜叶
dōu
rù wèi
jūn yún
都入味均匀
zài
zhuāng jìn
tán zi
lǐ miàn
再装进坛子里面
zěn me
zhè me
pàng
a
nǐ
怎么这么胖啊你
jiā
xiǎo mǐ
jiāo
加小米椒
suān
zhōng
dài
là
酸中带辣
dào
táo mǐ shuǐ
倒淘米水
dūn
dūn
dūn
dūn
dūn
（吨吨吨吨吨）
jiā sù
fā jiào
de
jìn chéng
加速发酵的进程
zài
yā
shàng
yī kuài
再压上一块
dà shí tóu
大石头
méi yǒu
de huà
没有的话
yě
kě yǐ
xiǎng xiǎng
qí tā
bàn fǎ
也可以想想其他办法
zhǐ yào
néng
ràng
shí
cái
wán quán
jìn rù
shuǐ zhōng
只要能让食材完全浸入水中
gé jué
kōng qì
jiù
xíng
隔绝空气就行
gǎo dìng
搞定
wèi le
fáng zhǐ
fā jiào
yì cháng
为了防止发酵异常
yān zhì
de
guò chéng
bì xū
wán quán
bì guāng
腌制的过程必须完全避光
jué duì
绝对
bù
kě yǐ
tōu kàn
不可以偷看
wow
rú guǒ shuō
sè
hào
de
jiè cài
如果说#99cc66色号的芥菜
shì
qīng xīn
kě
rén
是清新可人
nà
zhè
sè
hào
de
suān cài
那这#999933色号的酸菜
è
呃
zěn me
yě
suàn shì
怎么也算是
fēng yùn yóu cún
风韵犹存
ba
吧
fū sè
suī rán
àn
huáng
肤色虽然暗黄
dàn
yī jiù
tòu liàng
但依旧透亮
hái yǒu
yī gǔ
zi
还有一股子
cáng bù zhù
de
suān
xiāng
藏不住的酸香
zhí chōng
bí liáng
直冲鼻梁
emm
suān
酸
dàn
bù zhì yú
jiān suān
但不至于尖酸
xián
咸
yòu
bù zhì yú
hōu
xián
又不至于齁咸
yǒu
le
zhè
tán zi
有了这坛子
kāi wèi
tí shén
开胃提神
yòu
kǒu wèi
jūn héng
de
又口味均衡的
suān
pào cài
酸泡菜
jiù
kě yǐ
zhe shǒu
zhì zuò
就可以着手制作
gè
yuè
qián
2个月前
jiù
yuè yuè yù shì
de
就跃跃欲试的
suān cài yú
酸菜鱼
zhī yī
之一
jiù shì
xiāng nóng
de
tāng
dǐ
就是香浓的汤底
gēn jù
èr shí nián
lǎo diàn
de
gōng kāi
pèi fāng
根据二十年老店的公开配方
xū yào
jí qí
需要集齐
lǎo yā
老鸭
lǎo
jī
老鸡
zhū
bàng
gǔ
猪棒骨
chāo
shuǐ
zhī hòu
焯水之后
yī tóng
áo
zhì
gè
xiǎo shí
一同熬制6个小时
gū dū
gū dū
gū dū
（咕嘟咕嘟咕嘟）
yǒu
le
zhè
guō tāng
有了这锅汤
zhǔ
chòu
māo mī
dōu
xiāng
煮臭猫咪都香
zhī èr
之二
jiù shì
tōng tǐ
qīng báo
de
tuō gǔ
yú piàn
就是通体轻薄的脱骨鱼片
xū yào
chú shī
de
dāo fǎ
需要厨师的刀法
xiāng dāng
shú liàn
相当熟练
bù
jiù
gēn
zuò
yú wán
yī yàng
不就跟做鱼丸一样
jiǎn dān
简单
hǎo
huá
a
好滑啊
zhè gè
wū yú
hǎo
nán
piàn
这个乌鱼好难片
nǐ
biē
chǎo
你憋吵
bù guò
shì
yī
kāi shǐ
不过是一开始
méi yǒu
zhǎo dào
shǒu gǎn
没有找到手感
zhǐ yào
bù
jí
bù
luàn
只要不急不乱
bù huāng bù máng
不慌不忙
piàn
chū lái
de
yú ròu
biàn
huì
片出来的鱼肉便会
bái nèn
róu ruǎn
白嫩柔软
jūn yún
tòu guāng
均匀透光
qiè
hǎo
de
yú piàn
切好的鱼片
hái
dé
zài cì
xǐ jìng
还得再次洗净
jiā yán
加盐
bái hú jiāo
白胡椒
huā shēng yóu
花生油
niē
zhì
jūn yún
捏至均匀
dǎ rù
yī gè
dàn qīng
打入一个蛋清
cháo
tóng yī
fāng xiàng
jiǎo bàn
朝同一方向搅拌
dài
yú ròu
chǎn shēng
zhān xìng
待鱼肉产生粘性
jiù shì
shí hòu
就是时候
dào rù
diàn fěn
倒入淀粉
jǐn suǒ
zhù
ròu zhì
zhōng
de
shuǐ fēn
紧锁住肉质中的水分
yú piàn
de
kǒu gǎn
鱼片的口感
cái
huì
gèng jiā
huá
nèn
才会更加滑嫩
shèng xià
de
yú
shēn
yě
bié
làng fèi
剩下的鱼身也别浪费
hé
yú tóu
yī qǐ
和鱼头一起
jiā liào jiǔ
yān zhì
加料酒腌制
děng dài
de
shí jiān
lǐ
等待的时间里
zhèng hǎo
kě yǐ
yòng lái
chù lǐ
suān cài
正好可以用来处理酸菜
cài yè
qiè chéng
xiǎo
duàn
菜叶切成小段
cài gěng
xuē chéng
báo piàn
菜梗削成薄片
zhī hòu
biàn shì
之后便是
zhī sān
之三
pào cài
rù
tāng guō
zhī qián
泡菜入汤锅之前
xiān
yào
xià
yóu guō
gàn
biān
先要下油锅干煸
（chua）
dài
gāo wēn
zhēng fā diào
duō yú
de
shuǐ fēn
待高温蒸发掉多余的水分
nóng suō
de
suān wèi
浓缩的酸味
biàn
huì
gèng jiā
shēn chén
便会更加深沉
xiāo hún
销魂
zhī
sì
之四
zì rán
shì
自然是
měi
yī bù
每一步
dōu
hěn
guān jiàn
都很关键
hihi
jiān yú
煎鱼
yào
yòng
wǔ huā ròu
jiā
huā shēng yóu
要用五花肉加花生油
bǎ
yú ròu
jiān
dào
fā bái
zhī hòu
把鱼肉煎到发白之后
xià
jiāng suàn
pào
jiāo
xiǎo mǐ
là
下姜蒜泡椒小米辣
suān
luó běi
酸萝北
pèi
shàng
yóu liàng
jīn
càn
de
配上油亮金灿的
huáng
dēng lóng jiāo
jiàng
黄灯笼椒酱
suān
zhōng
dài
là
酸中带辣
là
zhōng
guǒ
suān
辣中裹酸
zài
lín
yī quān
huā diāo
再淋一圈花雕
qù xīng
zēng
xiāng
去腥增香
dào rù
áo
zhǔ
le
xiǎo shí
de
倒入熬煮了6小时的
rǔ bái sè
gāo tāng
乳白色高汤
huā la
huā la huā la
（哗啦哗啦哗啦）
xià
suān cài
下酸菜
（biubiu）
jiā
jǐ sháo
pào
jiāo
de
suān
shuǐ
加几勺泡椒的酸水
tí shēng
tāng
dǐ
de
fēng wèi
提升汤底的风味
bǎo chí
fèi téng
de
zhuàng tài
保持沸腾的状态
áo
zhǔ
fēn zhōng
熬煮10分钟
zài
sā
rù
yán
bái
hú jiāo fěn
再撒入盐 白胡椒粉
bái táng
tí
wèi
白糖提味
wán měi
完美
bié jí
别急
yú piàn
dēng tái
zhī qián
鱼片登台之前
dé
xiān
jiāng
pán zi
yù rè
得先将盘子预热
zài
bèi
shàng
yī
guō
再备上一锅
gǔn tàng
de
滚烫的
xiāng là
huā jiāo yóu
香辣花椒油
lāo chū
suǒ yǒu
pèi cài
捞出所有配菜
zhǐ
liú
jīn
càn
de
yú tāng
只留金灿的鱼汤
xià
rù
xiān nèn
de
yú piàn
下入鲜嫩的鱼片
qī jiān
bù bì
fān dòng
期间不必翻动
nài xīn
dì
děng dài
耐心地等待
miǎo zhōng
30秒钟
wēi wēi
de
xīn
qiāng
微微的辛呛
nóng nóng de
suān
xiāng
浓浓的酸香
yóu liàng
de
gāo tāng
zhōng
油亮的高汤中
cuān chū
yī lǚ
蹿出一缕
jú huā
de
qīng liáng
菊花的清凉
xī liū
（吸溜）
shuō
suān
说酸
tā
guà
zhe
là
它挂着辣
shuō
là
说辣
tā
yòu
cáng
zhe
má
它又藏着麻
rù kǒu
de
yī shā
入口的一刹
kǒu gǎn
xiōng yǒng
ér
fù zá
口感汹涌而复杂
jī chū
zhān chóu
de
kǒu shuǐ
激出粘稠的口水
zài
wèi lěi
jǐn qíng
dì
huī sǎ
在味蕾尽情地挥洒
zài
lái
shì shì
suān cài
再来试试酸菜
ohh
shī
nián
de
yè piàn
湿黏的叶片
zài
zhe
hún hòu
de
xián
suān
载着浑厚的咸酸
měng jī
zhe
shé jiān
猛击着舌尖
dūn shí
de
cài
dōu
敦实的菜兜
bàn suí
zhe
qīng chè
de
cuì shuǎng
伴随着清澈的脆爽
yuè dòng
yú
chǐ jiān
跃动于齿间
huǒ là
de
shuāng
jiāo
火辣的双椒
bào chū
zhì rè
de
zhuó
gǎn
爆出炙热的灼感
qīng
rán
zài
chún
biān
轻燃在唇边
róu měi
de
xǐ yuè
柔美的喜悦
shùn zhe
xiāng nóng
de
gāo tāng
顺着香浓的高汤
chén diàn
rù
xīn tián
沉淀入心田
hái
fàn qǐ
le
yī mǒ
还泛起了一抹
zuì rén
de
yú xiān
醉人的鱼鲜
qīng qīng
yī
mǐn
轻轻一抿
shì
yú tāng
zhāng yáng
de
suān
jìn
是鱼汤张扬的酸劲
xì xì
yī pǐn
细细一品
shì
yú ròu
chún jìng
de
xiān
qìn
是鱼肉纯净的鲜沁
ǒu ěr
yī gǔ
qīng liáng
de
má yì
偶尔一股清凉的麻意
tōu xí
（偷袭）
què
yě
gài
bù zhù
却也盖不住
tā
de
bái nèn
xì nì
它的白嫩细腻
yā bù zhù
tā
de
róu ruǎn
mián mì
压不住它的柔软绵密
gèng
zǔ zhǐ bù le
dà qì
de
nǐ
更阻止不了大气的你
tóu
gè
yìng bì
投2个硬币
pào cài
suān
泡菜酸
là jiāo
là
辣椒辣
yú tāng
xiān
鱼汤鲜
huā jiāo
má
花椒麻
duō zhǒng
jí zhì
de
kǒu wèi
多种极致的口味
pèng zhuàng
zài
yī qǐ
碰撞在一起
cái
yǒu
le
zhè
wú bǐ
cì jī
de
才有了这无比刺激的
suān cài yú
酸菜鱼
zhǐ shì
只是
dāng
shé jiān
de
yú wèi
当舌尖的余味
jiàn jiàn
xiāo sàn
渐渐消散
fān gǔn
de
wèi lěi
翻滚的味蕾
biàn
huī fù
le
píng jìng
便恢复了平静
dàn
dìng
de
nèi xīn
淡定的内心
yě
bù zài
bō lán
sì qǐ
也不再波澜四起
zhè
zhuǎn shùn jí shì
de
这转瞬即逝的
suān tián kǔ là
xián
酸甜苦辣咸
shì
duì
wèi jué
de
zǒng jié
是对味觉的总结
yě
shì
duì
shēng huó
de
tǐ yàn
也是对生活的体验
jié jǐn quán lì
竭尽全力
què
réng jiù
shī bài
de
xīn suān
却仍旧失败的心酸
bèi
rén
wù huì
被人误会
què
bǎi kǒu
nán
biàn
de
kǔ chǔ
却百口难辩的苦楚
zhōng chéng juàn shǔ
shí
de
终成眷属时的
tián yán mì yǔ
甜言蜜语
jīn bǎng tí míng
shí
de
金榜题名时的
xǐ jí ér qì
喜极而泣
dāng shí
bèi
wú xiàn
fàng dà
de
当时被无限放大的
gè zhǒng
qíng xù
各种情绪
yī dàn
tǎng
rù
suì yuè
de
zhǎng hé
lǐ
一旦淌入岁月的长河里
biàn
rú
guò yǎn yān yún
bān
便如过眼烟云般
suí
guāng yīn
yuǎn qù
随光阴远去
huà zuò
mó hú
de
jì yì
化作模糊的记忆
bù zài
yǒu rén
tí qǐ
不再有人提起
zài
měi hǎo
de
zī wèi
再美好的滋味
yě
huì
dàn qù
也会淡去
zài
huī huáng
de
shùn jiān
再辉煌的瞬间
yě
jiāng
bèi
wàng què
也将被忘却
huò xǔ
或许
zhèng shì
zhè xiē
正是这些
méng méng lóng lóng
de
朦朦胧胧的
wèi jué
hé
jì yì
味觉和记忆
pīn còu chū
le
rén shēng
de
yì yì
拼凑出了人生的意义
zhèng shì
zhè xiē
正是这些
xī xī lā lā
de
稀稀拉拉的
diǎn
zàn
yǔ
tóu bì
点赞与投币
pīn còu chū
le
拼凑出了
Food for the people
Taste first
Taste starts with sour
Sour
The reason why
The first of a hundred flavors
Just because it is
First sound
In ancient times
Initial sourness acquisition
From Qingmei
And now
Plum blossom from the bitter cold
Buy mustard greens in winter
The boss comes 3 catties of mustard greens
Only 5 pockets
Do you want it all
what
All up
Rummaged throughout the food market
Just do this
Different sizes
Uneven
To make
Has a history of thousands of years
Sichuan Sauerkraut
Mustard greens
Be strong enough
Taste
Will be more crispy
Rinse first
In the sunny outdoors
Let it dry for two or three days
Until the sun
How is it cloudy
Then in a room where the lights are not on
Dry for 6 hours
Sheep reminder
While drying
Do not use the fan
Align the blade
otherwise
Prepare a clean and dry jar
Pour a glass of white wine
then
(rolling around)
Alcohol in Liquor
Not only antiseptic and sterilization
And the acetic acid in kimchi
React
Add rich aroma
Emm
Put on salt
Ensure that every leaf
All taste evenly
Put it in the jar
Why are you so fat
Add millet pepper
Sour and spicy
Pour rice water
(Tons, tons, tons, tons)
Speed up the fermentation process
Press one more piece
big Stone
if nothing else
You can also think of other ways
As long as the ingredients are completely immersed in the water
Just cut off the air
Get it done
To prevent abnormal fermentation
The curing process must be completely protected from light
absolute
No peek
WOW
If you say #99CC66 mustard green
Is fresh and pleasant
Then this #999933 color number sauerkraut
Uh
How can it be considered
The charm still exists
Bar
Although the complexion is dark yellow
But still translucent
There is another
Can't hide the sour fragrance
Straight to the bridge of the nose
emm
acid
But not so bitter
salty
Not too salty
With this jar
Appetizing and refreshing
Balanced
Sour kimchi
You can start making
2 months ago
Just eager to try
Pickled fish
one
It's a fragrant soup base
According to the public formula of the twenty-year-old shop
Need to gather
Old duck
Old chicken
Pig bone
After blanching
Cook together for 6 hours
(Gurgling gurgling)
With this pot of soup
Boiled cat smells good
of two
It's the whole body thin boneless fish fillet
Need a chef's knife
Quite skilled
It’s like making fish balls
simple
So slippery
This mullet is so difficult
You hold back
But at the beginning
No feel
As long as you are not in a hurry
leisurely
The sliced fish will
White and tender
Uniform light transmission
Sliced fish fillets
Have to wash again
With salt
White pepper
Peanut oil
Pinch until even
Beat in an egg white
Stir in the same direction
Wait for the fish to become sticky
It's time
Pour in starch
Tightly lock the moisture in the meat
The taste of fish fillets
Will be more smooth and tender
Don't waste the rest of the fish body
With fish head
Marinated with cooking wine
Waiting time
It can be used to process sauerkraut
Cut the leaves into small pieces
Sliced vegetable stems
After that
Third
Before putting kimchi into the soup pot
First, let’s stir in a frying pan
(Chua)
Wait for the high temperature to evaporate the excess water
Concentrated sourness
It will be deeper
Ecstasy
Of four
Naturally
Each step
All critical
hihi
Fried fish
Need to use pork belly and peanut oil
After frying the fish until it turns white
Ginger garlic pickled pepper millet spicy
Suan Luobei
Served with shiny golden
Yellow Bell Pepper Sauce
Sour and spicy
Spicy and sour
Pour another circle of flower carvings
To remove fishy smell
Pour in the simmered for 6 hours
Milky white stock
(Wow, wow, wow)
Sauerkraut
(Biubiu)
Add a few tablespoons of pickled pepper to the sour water
Enhance the flavor of the soup base
Keep boiling
Cook for 10 minutes
Sprinkle with salt and white pepper
White sugar
perfect
Don't worry
Before the fish fillets on stage
You have to preheat the plate first
Prepare another pot
Piping hot
Spicy pepper oil
Fish out all the side dishes
Just leave the golden fish soup
Add the tender fish fillets
No need to flip during
Wait patiently
30 seconds
Slightly choked
Strong sour fragrance
In the oily broth
Burst out
The coolness of chrysanthemum
(Sucking)
Say sour
It hangs spicy
Say spicy
It hides hemp again
Moment of entrance
Turbulent and complex
Evokes thick drool
Spread to your taste buds
Try sauerkraut again
Ohh
Sticky leaves
Carrying a strong salty acid
Slam the tip of the tongue
Stocky vegetable pocket
With clear and crisp
Leaping between teeth
Hot Double Pepper
Bursting hot burning sensation
Lightly on lips
Soft joy
Follow the fragrant broth
Settle into the heart
A touch
Intoxicating fish
Sip
Is the sourness of fish soup
Finely
It's the pure freshness of fish
Occasionally a cool numbness
(Sneak attack)
But it can't cover
It's white and tender
Can't suppress its softness
Can't stop the atmospheric you
Toss 2 coins
Kimchi Sour
Chili spicy
Fresh fish soup
Zanthoxylum
A variety of extreme flavors
Collide together
It's so exciting
Pickled fish
just
Aftertaste
Fade away
Tumbling taste buds
Calm down
Calm heart
No more waves
This fleeting
Sweet and sour
Is a summary of taste
It's also an experience of life
Do your best
But still fail
Be misunderstood
But the untold suffering
When finally married
sweet Nothing
In the title
Cry of joy
Was infinitely magnified
Various emotions
Once in the long river of years
Like a cloud of smoke
Go with the time
Turned into a vague memory
No longer mentioned
No matter how good it is
Will fade away
The most brilliant moment
Will also be forgotten
perhaps
It is these
Hazy
Taste and memory
Pieced together the meaning of life
It's these
Sparse
Like and coin
Pieced together
Subtitles turned off
Wow! You're awesome!
Wow! You're awesome!