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64-year-old Liu Junjie is a top chef of Sichuan cuisine.
劉俊杰今年64歲川菜特級(jí)廚師
Two years ago, he returned home from the US,
兩年前，他從美國回到家鄉(xiāng)
bidding a farewell to his chef career overseas.
結(jié)束了在國外多年的廚師生涯
Liu pickled a jar of chili peppers.
老劉精心地泡了一壇辣椒
He changes the water in the moat at the mouth of the jar every day to prevent infestation of bacteria.
隔天換一次壇口的水 用來隔絕雜菌
Pickled chili pepperis a classic invention of the Sichuan people.
泡椒是四川人創(chuàng)造性使用辣椒的經(jīng)典方法之一
The taste of chili peppers,after pickled,becomes mitigated and less aggressive.
釀在饅子里的辣椒 經(jīng)過神奇的化學(xué)反應(yīng) 變得隨和溫婉 不再那么咄咄逼人
The invention of pickled chili peppers gave birth to a famous cooking method of Sichuan cuisine Yuxiang, or fish flavor, literally.
泡椒的發(fā)明更催生了川菜中 著名的味型-魚香
Yuxiang Shredded Pork is one of the classic dishes of such flavor.
魚香肉絲就是其中經(jīng)典的菜式
Sichuan cuisine is good at creating mixed flavors.
我們四川的復(fù)合味用的也比較用得多
It brings a diverse sensation when the sweet, sour, spicy and numbing tastes are mixed together.
甜酸麻辣它交叉用就比較豐富
And it creates more possibilities for the chefs.
用起來就得心應(yīng)手一點(diǎn)
In Liu's mind,the pickled pepper not only comes in handy when he cooks,but also embodies a lingering nostalgia.
在劉俊杰看來泡椒是得心應(yīng)手的烹飪調(diào)味料 更是遠(yuǎn)隔萬里也揮之不去的鄉(xiāng)愁
