評(píng)論
打印
Cooked soybeans failed to whet people's appetite and, to make matters worse, caused flatulence.
煮熟的大豆無法引起人們的食欲并且使腸胄大量脹氣。
People urgently needed to find the best way to consume soybeans.
迫切的需要就是尋找到進(jìn)食大豆的最佳方式。
The white powder on the scale is gypsum, the key to turning soy milk into tofu.
秤盤里的白色粉末是石膏，它是把豆?jié){點(diǎn)化成豆腐的關(guān)鍵。
Hu Xuebin can use gypsum as skillfully as his ancestors.
胡學(xué)兵對(duì)于石膏的純熟運(yùn)用和他的祖先如出一轍。
One more time?
再來一次？
No, it would be overdone.
不行，再來豆腐就老了。
When the denatured protein meets with gypsum, the boiling soy milk quickly coagulates.
在煮沸的豆?jié){中，變性的蛋白質(zhì)和石膏相遇后迅速發(fā)生膠凝作用。
The change is so drastic that it can be seen in the blink of an eye.
這種變化如此巨大以至于在瞬間就可以覺察到。
In ancient days, gypsum often appeared in secret scriptures of Chinese warlocks.
遙遠(yuǎn)的年代里石膏常常出現(xiàn)在中國(guó)術(shù)士們的秘笈之中。
It's said that was how the relation between gypsum and tofu started.
而它和豆腐的淵源據(jù)說也恰恰與此相關(guān)。
Over 2,000 years ago, Liu An, the King of Huai-nan, was addicted to alchemy.
很多人相信，兩千多年前正是熱衷煉丹的淮南王劉安。
When nurturing immortal pills in soy milk, he happened to add some gypsum in it.
在八公山中用豆?jié){培育丹苗時(shí)，碰巧加入了石膏。
Many people believe that's how tofu was invented.
于是無意間促成了豆腐的誕生。
Regardless of whether the reality was as dramatic as the story, the Chinese must have been groping for a long time before finally making tofu a great food of China.
不管事實(shí)是不是真的，那么富有戲劇性中國(guó)人必定經(jīng)歷了漫長(zhǎng)的摸索才讓豆腐最終成為一種了不起的中國(guó)食物。
The invention of tofu, however, completely changed the fate of soybeans.
無論如何，豆腐的誕生徹底改變了大豆的命運(yùn)。
With great flexibility, tofu offered a huge space for the imagination of the Chinese, well-known for culinary skills.
豆腐無限包容的個(gè)性給擅長(zhǎng)烹飪的中國(guó)人創(chuàng)造了極大的想像空間。
