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Steamed fish is a traditional Cantonese dish that requires high heat and precise control of cooking time.
清蒸魚，是一道傳統(tǒng)的廣東菜蒸魚需要猛火時間必須把握精準(zhǔn)
The cooking time should differ based on the size of the fish.
魚的大小不同，蒸的時間也不一樣
The high heat can help maintain the juicy and fresh morsel of fish.
高溫迅速抑制了魚肉中汁液的流失鎖住了鮮味
The fish skin bursts over high heat,
魚皮在高溫下爆裂開來
indicating that the fish is fresh.
這說明魚極為新鮮
The lifeblood of Cantonese cuisine lies in its ingredients.
廣東菜，它的命根是它的原材料
I've been a believer of such simple and light diet.
我一直很推崇這種清淡美食
I love natural, authentic yet palatable foods.
自然的美食，原汁原味的美食
Zhuang Chen was born into a family of Cantonese opera performers in Xiguan,
莊臣出生在廣州西關(guān)的一個粵劇世家
but he's destined to have a lifelong engagement with gastronomy.
但他最終卻與美食結(jié)緣
Xiguan, an old sub-district in Guangzhou,has the most traditional Guangzhou foods.
西關(guān)是廣州的舊城 這里保留著廣州最傳統(tǒng)的美食
In 2000, Zhuang resigned and become a professional gourmet promoting the Guangdong food culture.
2000年，莊臣辭去餐飲總監(jiān)的職務(wù)成為職業(yè)美食家廣東飲食文化的推廣者
He believes that to maintain the original flavor of ingredients in cooking is the highest pursuit of gastronomy.
他認(rèn)為，在烹飪中保持食材的原味是一種素面朝天的鮮美
