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Around 1000 years ago, coal became widely used as cooking fuel,
1000年前，煤作為廚房燃料開始興起，
but it is from the age of firewood when Chinese cooks developed the habit of valuing heat,
但從木柴時代起中國的廚師就養成了珍惜熱量的習慣，
which requires cooks to cut the food into proper forms according to the way they are cooked.
這就要求廚師將食材料理成恰當的形狀以配合不同的制作方法。
Western cooks cut the food into different forms with various cutting tools, while the Chinese do their various cuttings with only one tool.
西餐的廚師每個動作都有相應的刀具中餐的廚師手中的一把刀卻能行出無數刀法。
Sunflower Chopped Pork.
這道葵花大斬肉。
The pork is sliced, using the most commonly-used skill, plane cutting.
運的是最常用的“平刀法”。
It is commonly known as Yangzhou Style Braised Meatball.
葵花大斬肉就是俗稱的“獅子頭”。
To achieve a super-spongy taste, the streaky pork is sliced, shredded and diced into the size of a pomegranate seed.
為了取得極致的松軟口感，廚師將五花肉細細地切成石榴子大小的顆粒。
They do so because properly diced meat would be easy to roll into a ball, and unlikely to collapse.
肉粒正是由于大小適宜很容易在廚師的雙手中抱團，上勁兒。
The meatballs are then put into chicken broth prepared beforehand and stewed for nearly 2 hours during which, the meatballs must not fall apart.
在事先吊好的雞湯里小火慢燉將近兩個小時依然保持完整的形狀。
But after this, there is still more to be done.
這并不是結束。
When the meatballs fully absorb the essence of the chicken broth, remove any grease on the surface, and put them into a fresh pot of chicken soup.
在溶合了豬肉和雞湯的鮮美滋味后撇去浮油，放入另一鍋雞湯。
This is the last step of making Yangzhou Style Braised Meatballs.
一道清燉獅子頭才算完成。
Every time he returns, Ju Changlong likes to visit the places he's been as a young man.
每次回鄉，居長龍總要到年輕時熟悉的地方走走。
25 years, it seems to be no more than a blink of an eye in the history of a city, but long enough for a person to develop a deep nostalgia.
二十五年，相比一個城市的興衰流轉顯得短暫，但對一個人來說卻足以釀出濃厚的鄉情。
