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Time is a friend of food, and also its enemy.
時(shí)間是食物的摯友，時(shí)間也是食物的死敵。
New technologies can help preserve food, while traditional preservative techniques may create different,
為了保存食物，我們雖然已經(jīng)擁有了多種多樣的科技化方式，
and even tenderer flavours through salting, air-drying, stewing or smoking procedures.
然而腌臘、風(fēng)干、糟醉和煙熏等等古老的方法在保鮮之余，也曾意外地讓我們獲得了與鮮食截然不同有時(shí)甚至更加醇厚鮮美的味道。
Today, the renovated traditional foods still influence the Chinese diet,
時(shí)至今日，這些被時(shí)間二次制造出來(lái)的食物依然影響著中國(guó)人的日常飲食，
and preserve the unique feeling of the Chinese towards flavour and the world.
并且蘊(yùn)藏著中華民族對(duì)于滋味和世道人心的某種特殊的感觸。
The old Hulan River flows gently on an autumn morning.
秋日的清晨，古老的呼蘭河水流過(guò)原野。
Originating from the Lesser Khingan mountain range, it winds its way to the Songhua River.
它發(fā)源于小興安嶺，蜿蜒曲折地注入松花江這條古老的河流。
The river has irrigated the vast land east of Songnen Plain and nourished local people in the past hundreds of years.
千百年來(lái)滋潤(rùn)著松嫩平原東部這片廣袤的土地，養(yǎng)育著這里的居民。
In September, the fertile black soils along the river yield the best rice in China.
9月，兩岸肥沃的黑土孕育出中國(guó)最優(yōu)質(zhì)的稻米。
Later, ice and snow will turn it into a lifeless world.
在金秋的豐收之后，這里很快又將被冰雪復(fù)蓋成為一片寸草不生的白色海洋。
The locals have gotten used to storing Chinese cabbages before winter arrives.
在漫長(zhǎng)的冬季當(dāng)?shù)厝肆?xí)慣存儲(chǔ)大白菜以備過(guò)冬。
Today, fresh vegetables are not rare in winter,
如今雖然都不難在冬季獲得新鮮的蔬菜，
but pickles, with a unique flavour, have been indispensable for locals, and become popular worldwide.
但是，這種風(fēng)味獨(dú)特的腌制泡菜卻已經(jīng)成為一種讓本地人難以割舍甚至正在走向全球化的風(fēng)味美食。
