評論
打印
In China, many people rely on bamboo forests.
在中國，有很多人依靠竹林生活。
They are also bamboo shoot experts.
他們也是了解竹筍的高手。
Mao Bamboo needs to be planted away from mulberries and pines,
毛竹最好就是要干凈，不要等桑木松木都種起來了，
otherwise they won't grow well or produce bamboo shoots.
就影響了毛竹的生長，筍就挖不到了，
Bao is a Zhejiang native.
老包是浙江人。
The biggest-ever bamboo shoot in Suichang was harvested in his bamboo forest.
他的毛竹林里長出過遂昌最大的一個冬筍。
The winter bamboo shoot hides in the earth, and is hard to find on the surface.
冬筍藏在土層的下面，從竹林的表面上看什么也沒有。
But Bao can easily locate the bamboo shoot by only observing the color of bamboo leaves.
老包只需要看一下竹梢的顏色就能知道筍的準確位置。
Under the lifeless earth, a bamboo shoot is silently growing.
在這一片了無生機的土層之下正有冬筍萌發。
The winter bamboo shoot is seasonal and hard to preserve.
冬筍時令性極強又難以保存。
After being peeled, it leaves little left to be cooked.
一棵冬筍去掉筍衣之后，可食用的部分所剩無幾。
Chinese chefs love it because it is single-grained, able to easily absorb the flavor of added garnishes.
中國廚師愛它也是因為筍的質地單純極易吸收搭配食物的滋味。
In particular, it can help attain a flavor balance when being cooked with greasy fatty meat.
尤其是與肥膩的肉類脂肪可以形成美妙的平衡。
Bao always looks for 4-year-old bamboo plants before locating bamboo shoots.
浙江的老包找筍，先找到4年生的竹子。
Digging along the subterranean stem and picking the shoots gently are necessary to prevent the roots from being harmed.
順著竹鞭挖，找到筍之后輕刨輕取，不傷根。
Covered with earth, the harvested shoots can be preserved for over two weeks in a natural way.
筍取出來，要蓋好土，就地利用自然可以保鮮兩周以上。
1,500 kilometers southwest of eastern Zhejiang, a lush summer falls on a bamboo forest in Liuzhou.
從中國東部的浙江，一路向西南1500公里就走進柳州盛夏的竹林。
Guangxi native Ye Yaliang manages a bamboo forest that produces large, sweet bamboo shoots.
阿亮是廣西人，他的竹林里生長的是大頭甜筍。
The most tender bamboo shoots can be harvested between mid-June and mid-September.
6月中旬左右到9月中旬，這個時間是采筍的季節最細膩的最嫩的竹筍。
Bamboo shoots will solidify shortly after breaking through the soil.
通常而言，竹筍破土而出見風則硬。
They turn old and bitter if not dug up in time.
如果不及時采挖就會苦澀變老。
Ye's forest yields the rhizome shoot that grows in summer.
阿亮家的筍屬于夏天生的鞭筍。
It's not as tender as the winter bamboo shoot, but it is the main ingredient for making Liuzhou Sour Bamboo Shoot.
口感遠不如冬筍鮮嫩，但這種筍正是用來制作柳州酸筍的原料。
