評(píng)論
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Now fry the shrimps until they turn bright yellow.
把蝦炸熟，炸成鮮黃色。
In old days, one learned how to cook through apprenticeship,
區(qū)別于傳統(tǒng)的師徒間手口相傳，
but Zhou knows that nowadays students need to learn as much as possible when they are in school, in order to find a good job.
廚師學(xué)校的周賽群知道學(xué)生們必須盡快學(xué)會(huì)更多才能增加就業(yè)的砝碼。
Her students are all around 20 years old， To most of them, cooking will be a skill to make a living.
這些孩子大都二十歲上下，對(duì)于他們中的大多數(shù)來(lái)說(shuō)，做菜將會(huì)是一門(mén)謀生的手藝。
But before they thoroughly master the skill and become magicians in the kitchen, there's still a long way to go.
在成為掌握廚房秘密的魔法師之前等待他們的會(huì)是一條漫長(zhǎng)的路。
It's not evenly cooked, but I think it doesn't matter.
這里邊還有點(diǎn)生沒(méi)事，這生我覺(jué)得沒(méi)問(wèn)題。
You may try more marinade next time, to force the flavour to go deeper inside.
汁多一點(diǎn)，然后拿料使勁往里頭壓這個(gè)味道。
Then saute it. That would be okay.
然后再去煎它。就給煎熟了就行。
Dong Zhenxiang is a famous chef and also a gourmand.
董振祥，名廚，也是美食家。
He is the person who decides whether a new dish can be added onto menu.
一道新菜品是否能出現(xiàn)在菜單上完全由他定奪。
What do you think of it?
味道怎么樣？
It's badly fried.
炸得不好。
You cut it, then it falls apart.
因?yàn)槟阋黄崎_(kāi)它它的塊兒就不完整了。
The appearance is ruined.
就不好看了。
The key is the chicken. We have to get fresh ones.
雞好，雞一定要好。
They last only a few days.
就賣這幾天。
After that, they will be too tough to be served. And pay attention to the flavour.
再老了就不能賣了然后，味很重要。
It is a usual practice to add new dishes into the menu regularly.
定期推出新菜是中餐館的慣例。
This time, Dong is trying to cook a classical dish, Stewed Sea Cucumber with Welsh Onion, in an original way.
但招牌菜“蔥燒海參”卻是一道魯菜經(jīng)典。
Chop the onions into small pieces.
（把蔥）切成小段。
It's original, but very simple.
這是我們自己的一個(gè)方法很簡(jiǎn)單。
Yet from the cutting of onions, seemingly simple, to the extracting of onion oil and puffing up dried sea cucumbers which are more complicated, each procedure has strict criteria.
從簡(jiǎn)單的切蔥到復(fù)雜的煎蔥油，發(fā)海參每一環(huán)，都有嚴(yán)格的標(biāo)準(zhǔn)。
