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We're spending the first week of our month-long trip
為期一月的旅行中，我們將在首都北京
in the capital, Beijing.
度過一周的時間
I was raised in Chicago,
我在芝加哥長大
and when I first came here in the 1980s,
我第一次來這的時候是上世紀80年代
it was just beginning to open up to the West
中國剛剛對外開放
after the dark years of the Cultural Revolution.
在文革結束后
Unrecognisable. It's like the new frontier.
完全無法辨認了，現在煥然一新
'Now everywhere you look,
環顧四周
'new China smashes up against the old.'
新潮沖擊著古老
The question for both of us,
我們這次旅行
on this voyage of discovery,
帶著一個問題
is to see if all this incredible pace of changes,
美食是否也受到
is that going to affect food?
中國這些巨變的影響
Yeah. Good and bad.
恩，有好有壞
And I'd love to experience modern Chinese cookery here
在這我很享受現代中國的烹飪技藝
and whether some of the traditions have been eroded.
是否一些傳統已被破壞
It's a brew that will be quite interesting to see.
這些醞釀著有趣的事情
China is a country of contradictions.
中國是一個矛盾體
Tradition and innovation sit side by side.
傳統與革新并行
And it's most evident here in Beijing.
這在北京尤為明顯
In the northeast corner of the country,
位于中國的東北角落
it has been the imperial capital for 800 years.
北京做了800多年的都城
It remains deeply proud of its traditional culture and cuisine.
它依然為自己有著傳統的文化與美食而自豪
As it opens up to the world,
隨著北京的大門為全世界敞開
it's revealing those secrets with a new culinary confidence.
它用一種全新的烹飪技藝揭開了這些秘密
We're beginning with the quintessential Chinese food -
首先將要探索中華料理的精髓——
noodles.
面條
They're a humble everyday dish, eaten in all regions.
它在所有的地方，都是一道樸素的家常菜
But they have a 4,000-year-old history and today in Beijing,
但是它在北京卻有著4000年的歷史
this ancient craft is being celebrated centre stage.
現在，這個古老的手藝，依然很有名望
It's just incredible.
難以置信
I think they got this concept from the West, the open kitchen.
我覺得他們是從西方獲得開放廚房的概念
Yes! And it's pretty spectacular.
是的，壯觀之至
It is. Watching them work,it is like an orchestra.
確實，看他們干活好像看交響樂演奏
Like the guy with the big block that's just shaving noodles,
我喜歡做刀削面的家伙
he looks like he's playing the violin.
像拉小提琴似的
Yes!
是的
'The capital is pulling in the country's best cooking talents.
北京匯聚了中國各路頂尖烹飪大師
'These noodle masters are from Shanxi Province, West of Beijing,
這些面條大師來自北京西面的山西省
'where the art of noodle making
做面條的獨門功夫
'has been passed down through the generations.
都是世代相傳的
'They are most famous for their hand-pulled noodles, La Mian.
他們以拉面著稱
'Made from just wheat flour and water,
用小麥面和水制成
'the skill is in manipulating the dough.'
技巧在把握其力道
You double it up and double again.
一根變兩根然后拉成多根
Yeah. It's folding, folding on itself.
是的，不斷地對折
It could be a mess. It's about balancing the elasticity
可能會很亂，關鍵在于均衡彈性
before he can actually pull the noodles.
在他把面拉長之前
So he's stretching that.Now stretching.
他在拉長它，現在變長了
OK, what he's doing,he's pulling and folding it,
現在做的就是把面拉長再折起來
a little bit like how children used to play Cat's Cradle.
有點像小孩玩翻花繩
Cat's Cradle is a lot easier! Yeah!
翻花繩比這簡單多了好嘛
Wow, that's beautiful! That's what we call tung chow mein.
好厲害，這就是我們說的長壽面
Yes!
恩
