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My dish is a classic stir-fry
這個菜是傳統干煸茄子
of aubergines with mild green chillies.
用的配菜是青椒
I've been chefing now for 52 years.
我做主廚52年了
I started in my uncle's restaurant when I was 11.
我11歲就開始在我叔叔的飯店工作了
My mother sent me there to keep me out of trouble.
媽媽為了不叫我惹麻煩把我送去的
My first lesson was in mastering the essential tool of a Chinese chef.
我先學的就是主廚廚具的用法
In my uncle's restaurant, there was no such thing as a vegetable peeler.
在我叔叔的飯店，連個像去皮機之類的都沒有
All they had was cleavers.
他們只有菜刀
So you either had to learn how to use it,
你得學會怎么用它
or you would never get your work done.
要不活就干不完
'Unlike the range of knives we have in the West,
和西方的成套刀具不同
'the cleaver blade does it all -
一把菜刀就搞定了
'from chopping and shredding to slicing and dicing.'
剁，切，割，削所有工序
Usually what people do with aubergine is they fry it,
通常人們做茄子都是炸
which I don't really like. So what I do...
我不喜歡這樣做，所以…
Braising it is very nice. It doesn't get it to be very oily.
我一般都是燉茄子，這樣不會油膩
And I know, Ching, you don't like it greasy and oily either.
我知道，瀞億，你也不喜歡油膩的食物
'I've got my wok smoking hot, ready to stir-fry my ingredients.'
鍋里的油熱了，我開始燒茄子了
I'm putting in some ginger and garlic.
先放點姜蒜
Lots of garlic, because I love garlic.
多放點蒜，因為我喜歡蒜
Mild chilli peppers.
放點青椒
Aubergine.
茄子
Stock, just to braise it.
放在一起燉
Little bit of soy sauce.
再加點醬油
'The key to wok cooking is controlling the heat.
關鍵是掌握火候
'It's a delicate dance between the flame and the wok
火焰和炒鍋之間跳起曼妙的舞蹈
'to control the temperature of the oil.
來控制好油的溫度
'This skill is called wok hei, meaning "breath of the wok".
這種技藝叫做（鍋味）意思就是鍋的氣息
'Next, in go the blanched, knife-cut noodles.'
接著，放入漂水后的刀削面
Some spring onions. Yes, that's it.
再放點蔥
And a little drizzle of their fragrant chilli oil.
淋點辣椒油
'It cooks for another minute, and it's ready to serve.'
再等幾分鐘就可以出鍋了
That looks bloody good!
看起來太棒了
I love the look of your dish.
我喜歡你做的菜的樣子
You know, it's rich, it's smoky.
看著很豐盛，煙霧繚繞
You can tell it has wok hei,the breath of the wok, all over it.
可以辨別出它的鍋味，炒鍋的氣息
Yes!
是的
'Now it's my turn at the wok,
現在該我了
'making my Zha Jiang Mein Sauce.'
做雜醬面臊子
In with the garlic, ginger, leeks,
在熱油里放點蔥姜蒜
Sichuan pepper in the hot oil,
四川的辣椒
together with the belly pork.
還有五花肉
And then in with little bit of wine.
再放點料酒
Little bit of this tian mian jiang, sweet bean paste.
少許甜面醬，豆瓣醬
'Tian Mian Jiang is a key ingredient in Beijing cooking.
甜面醬是京菜的關鍵之處
'It's a wheat-flour fermented soybean paste,
這是一種混合著小麥粉，豆瓣醬
'with sugar and spices.'
糖以及調味料的混合物
And a little bit of good stock.Good quality pork and chicken stock.
再加一點料，上等豬肉和雞肉
'Keep stirring the ingredients so they don't burn.
攪拌一下食材，要不就糊了
'The sugars in the sauces will caramelize,
臊子里放的糖成了焦糖
'giving the pork a sweet, crispy edge.
可以使豬肉脆甜
'This wok burner is so intense,
這個火很給力
'it only takes a couple of minutes to crisp up the pork.
幾分鐘就把豬肉炸好了
'Usually, it would need about four.
通常需要４分鐘
'I'm serving it with hand-pulled noodles.'
再配上拉面
Wow! Oh, beautiful!
哦，很厲害嘛
Noodles, once they're cooked,
面條，已經做好了
you need to loosen them up a little bit,
就要稍微攪動一下
so I'm going to toss them in this sesame oil and chilli oil.
我準備放芝麻油和辣椒油拌一下
This is not traditional zha jiang mein style,
這個不是傳統的雜醬面風格
but this my twist on it.
是我自創的
Just on the top, I'm putting cucumber, radish.
在上面放上黃瓜蘿卜
And then with that delicious meat sauce on top,
澆上好吃的臊子
which has got a lot of flavour.
就倍兒好吃
And then some of this sort of savoury oil on top.
再放點香油
And then just some flowers, for beauty.
為了美觀，放點花點綴
Oh, raw vegetables. It gives a nice contrast
哦，生菜，和豐富的醬以及面條
to the richness of the sauce and the noodles.
有了一個很好的對比
Bloody good!
非常好吃
Mmm, the aubergine is delicious!
恩，真不錯
It's got that kind of barbeque-y flavour. Barbeque grill flavour.
有點燒烤味道，燒烤的味道
It's been tossed well.
燉的很充分
