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They want nothing but an excuse for a party.
他們就是自己找一個理由大家一起來聚，做一些事情。
In the evening, they will together have a dinner, sing and dance.
然后晚上就會一起吃飯、跳舞、唱歌。
When Kim's parents are busy pickling vegetables, people residing 4000 km away are fascinated with another flavour in the early autumn.
當金順姬的父母在呼蘭河畔忙著腌漬各種蔬菜的同時，在4000公里之外的南國每當秋風初起，那里的人們也會被另一種時間的味道所吸引。
The different climate and geographical conditions in south China have created different cuisines and different fresh-keeping methods.
南方的天氣和水土都和北方大不相同因此，南方人儲存食物的方法以及他們所迷戀的滋味也和北方迥然相異。
Cured meat is popular in winter.
臘味是南方人在入冬后傳統的必備美食。
The curing process was originally invented to prevent fresh meat from rotting in sultry weather.
制造臘味的初衷是為了能在南方的濕熱天氣里更好地儲存那些容易腐敗變質的新鮮肉類。
Today, the cured food appears served at a banquet.
如今，臘味既能成為家常小菜也能登大雅之堂。
Clay Pot Rice is a classic dish made with cured meat.
煲仔飯是臘味最經典的吃法之一。
It's a complicated and arduous task to cook Clay Pot Rice, which requires precise control of heat.
烹制煲仔飯是一項復雜而辛苦的工作，廚師必須嚴格掌握火候才能做出恰到好處的煲仔飯。
Traditional Clay Pot Rice is made in a clay pot with rice harvested 3 to 9 months earlier.
正宗的煲仔飯最好是用收獲后三至九個月的半新米，還必須用瓦煲來做盛器。
Cook the rice over high heat first.
生米煮，猛火燒。
Then put the pot on a charcoal stove to ensure the juice from the meat seeps into the rice thoroughly.
煲熟后，再轉到炭爐上慢慢烘，讓藏在臘味里的肉汁完全滲入米飯。
The hot and sticky dish is the most proper choice in winter.
溫暖香糯的煲仔飯一直是最適合冬天的美味。
Tian's family runs a cured meat shop.
阿添和家人一起經營著自家的臘味店。
Every morning, he is the one who is the busiest.
每天早上他都是店里最忙碌的人做這份工作。
Tian has been engaged in the business for 10 years and the shop, named "Hexing" has a history of 60 years.
他已經有了10年的經驗和興臘味家有著60年的歷史。
Today, Tian manages the shop with his father and uncle.
如今，阿添和他的父親、大伯一起打理照料店里的一切。
